{Party Packages} New Peter Rabbit Collection

Once upon a time there were four little rabbits....most of us know these words off by heart form our early childhood. I loved this story as a child and grew very fond of rabbits...back then I was lucky to have pet rabbits of my own. To this day I still adore bunnies and have two we fondly call Bella bunny and the ever charming Wellington. :) An often misunderstood animal...they are loveable and much like a pet dog...well at least my two are. :) Over the past few weeks we have had many requests for this adorable classic. It is the perfect theme for a 1st, 2nd birthday, gender reveal or baby shower. Welcome to our new Peter Rabbit Collection. This set will be available in pale blue and pale coral and will include 5X7 invitations, party circles, cupcake wrappers, banners and drink flags. Coming to the shop soon!











{New Website} Serendipity Soiree has a brand new face!

As of July 15th Serendipity Creative became Serendipity Soiree and Serendipity Soiree's "home" on the net was redesigned to include all of our social sites in one handy place...and our logo was redesigned to reflect the merger of our paperie and designs with event styling.

Serendipity Soiree will remain an all inclusive place to find design inspiration of all kinds, parties, interior design, DIY, recipes, Photography and all things pretty.

We have merged all of our services....Serendipity Soiree - Paperie. Event Styling. Design. :) While we have been styling parties for several years...we mostly focused on design...we have been working for several months to get our event styling up and running. We intended to keep both business names but opted for the one. Pop on over to have a peek...http://www.serendipitysoiree.c​om/ 

If you have not found our new facebook page yet...be sure to head on over to www.facebook.com/serendipitysoiree and give us a new "like". It is definately challenging to start off fresh and find a way to tell your previous followers where to find you! Hoping you all find us. :) Thanks so much for all of the wonderful support and encouragement in our new adventure!




{Facebook} Our new home on Facebook!

Serendipity has a new home on facebook! If you missed it Serendipity Creative Studio has merged as of July 15th with our event branch to become "Serendipity Soiree". I guess it was inevitable growth for us, but we did get a big push to do so!! You can follow us @ Serendipity Soiree! Pop on over and like our new page. Thanks for all of the encouragement and kind words! Hope to see you there!


Catherine

{Featured Parties} A Magical Harry Potter Party

Very excited to share this "Magical Harry Potter Party" styled by the Gorgeous Kate of "Kiss Me Kate". What an amazing job she did! We were so happy to create personalized invitations, Cupcake toppers and custom honeyduke bars for Joshua and Alexanders big day. Head over to Kiss Me Kate's Potter Album and check out all of the amazing details she conjured up! We love it!










How adorable are they?!!!






How fun! Fantastic Party Kate!



Party Styling: Kiss Me Kate
Sweets, Desserts, candy buffet: Kiss Me Kate
Dessert Tent cards: Kiss Me Kate
Potion Labels: Dirt & Sunshine
Invitations: Serendipity Creative Studio
Cupcake Toppers: Serendipity Creative Studio
Custom Honeyduke Bar Wrappers: Serendipity Creative Studio
9 3/4 dessert table sign: Serendipity Creative Studio

Invitations and Party toppers available at our etsy store. If interested in custom designs convo us through our etsy or email serendipitycreativestudio@gmail.com or Serendipitycreative@yahoo.ca.

{As Seen On} Children's Party of the Month of May Winner!

We were so excited to learn early June that our Harry Potter Party was selected to be May's Party of the Month over at the Children's Party Network! Thank you to all the gals of the CPN Team for such an amazing site to connect such talented party people....and a big shout out to those who voted.

{Cupcake Love} oh! La de da Cupcake! Croquembouche minis!

We have all seen the iconic Croquembouche by the one and only Martha Stewart! But how about in mini? OH! La de da Cupcake! If you have never seen Croquembouche grace the pages of Martha Stewart Living or watch Martha create this masterpiece effortlessly...I might add...{she makes it look so easy!}...Croquembouche simply put are cream filled profiteroles mounted into the shape of a pyramid, known as Piece Montée, which literally means “mounted piece”. They are absolutely stunning! If you have ever wanted to attempt to make one but have felt intimidated...why not try your hand at this mini version?! The one thing we would do differently...add a beautiful custom cupcake wrapper. We think this mini masterpiece would then be complete.:)




(Minimally adapted by bakersroyale)
Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacities) muffin tins with cupcake papers.
1 1/2 cups self-rising flour
1 1/4 cups Cake flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

INSTRUCTIONS:1. In a small bowl, combine the flours. Set aside.
2. Cream the butter until smooth on medium speed.
3. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
6. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Spoon the batter into the cupcake liners, filling them just under half way full.
8. Bake for 20 to 25 minutes.

Vanilla Crème Patisserie1 cup of whole milk
2 tablespoon cornstarch
6 tablespoon sugar
1 large egg
2 large egg yolks
2 tablespoon unsalted butter
1 teaspoon vanilla

INSTRUCTIONS:
1. Dissolve cornstarch in ¼ cup of milk.
2. Combine the remaining milk with sugar in a saucepan. Bring to a boil and remove from heat and transfer mixture to a new sauce pot. The new unheated sauce pot will help control the heat.
3. Beat whole egg and yolks into corn mixture.
4. Pour 1/3 of boiling milk into egg mixture, making sure to whisk constantly so the eggs do not curdle. (See #1)
5. Return remaining milk to boil. Pour hot egg mixture in a stream and continue whisking.
6. Whisk mixture until the cream thickens and comes to a boil.
7. Remove from heat and beat in butter and vanilla.
8. Refrigerate the cream overnight or for at least six hours.

Pate Choux
Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
¾ cup water
6 tablespoon unsalted butter
¼ teaspoon salt
1 cup all purpose flour
4 large eggs

INSTRUCTIONS:
1. Combine water, butter, salt and sugar in a saucepan over medium heat.
2. Bring to a boil and stir occasionally.
3. Once boiled, remove from heat and add the flour, stirring to combine completely. (See # 2)
4. Return to heat and cook, stirring constantly until the batter dries slightly and pulls away from the sides of the pan. (See # 3)
5. Transfer to a bowl and stir with a wooden spoon for 1 minute to cool slightly.
6. Transfer mixture to a food processor. (See #4)
7. Leaving the feed tube open add one egg at a time and pulse until incorporated with each addition.
8. Transfer completed pate choux to a pastry bag fitted with a plain tip.
9. Pipe small dots the size of  ½ an inch wide and tall onto parchment paper.
10. Dip your finger in water and smooth any tips that have formed. (See #5)
11. Brush each top with some lightly beaten egg whites.
12. Bake for 13 minutes.
13. Cool completely before filling with cream.

Spun Sugar
1 cup sugar
1 teaspoon lemon juice
INSTRUCTIONS:1. Combine sugar and lemon juice in a saucepot until mixture resembles wet sand.
2. Place saucepot over medium heat.
3. Heat without stirring until sugar starts to melt around the sides of the pans and the center begins to smoke. Begin to stir sugar.
4. Continue heating and stirring until mixture resembles a clear amber color.
5. Remove from heat immediately and place bottom in a pan of ice water to stop the heat.

Assembly
1. Carve a hole with your tip in the puff pastry and then fill with cream. (See # 7, 8, 9)
2. To assemble the mount, carefully dip puff pastry in caramel and stack one on top of another. The caramel will work as the glue to hold the structure.
3. To create the spun sugar use a whisk with cut ends or a handful of wooden skewers fanned out. Dip the end of your chosen tool in the caramel and allow excess to drip down into the pot.  Gently let end of dripping caramel touch the structure. This will anchor the caramel as you move it in the direction you want the spun sugar to be formed.

{via bakersroyale}

{Dessert Love} Banana Split Mini Bites + Recipe

We have seen some pretty clever minis...but these put the cherry on tip literally! Check out these adorable Banana Split Mini Bites! These would be perfect for an ice cream party dessert table! There is even a tiny scoop of ice cream tucked inside these babies!



Notes:

  • Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section. 

  • Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

  • Fill each well with ice cream (Pictured are filled with vanilla chocolate chip) and top with whip cream and a maraschino cherry.  


  • (images Bakersroyale)

    {Featured Parties} Woodland Party

    Thank you so much to Mandy Lynne for sharing these adorable images of a Woodland Party she personally styled! We love all of the little details of this enchanting theme. The colors and photography are nothing short of breathtaking. We love it. For more of Mandy Lynne and her amazing photos, inspiration and design work check out her blog here.