March 3, 2010

Swanky Zebra Baby Shower

This was one of my favorite Baby Showers I have done!  Loved all the details we got to do!!

Here is part of the spread and what the table looked like. The menu was: Meringue Kisses, Mini-Caramel Apples, Spinach Dip (in bread bowl) with crackers, Fruit with fruit dip, mini bundt cakes: Pumpkin and Lemon Poppy seed, Cheese Dip (in bread bowl) with french bread slices, mini sandwiches, and cookies and milk.

We also made a million Pom-Poms from Martha and hung them from the ceiling.

I made these yummy Meringue Kisses from Martha. They taste like cotton candy. I dipped the bottoms in some chocolate.

Here are the cookies and milk. I think they turned out adorable! We used some candle votive holders. The idea came from Swanky Tables.

Jenna made these cute caramel apples. You can get 8-12 mini apples out of one apple. Then you get to have a blast with what to dip them in! You can get the recipe from Family Fun!
The beautiful floral arraignment.


We also had a little Candy Bar. You can find lots of pink and white candy around....we had pink marshmallows, Pink Whoopers, Watermelon hard candies, pink M&M's, Watermelon licorice, and pink and white Circus cookies, and other stuff...

Now for the recipes:

Meringue Kisses
6 egg whites
Pinch of salt
1/4 tsp. cream of tarter
1 tsp. vanilla
1 1/2 c. superfine sugar

Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil.

Beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 tsp. at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry.

Spoon the mixture into a large pastry bag fitted with a 1/2 inch star tip and pipe out "kisses," leaving 1-inch spaces. reduce oven temperature to 200 degrees and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool dry place.

No comments:

Post a Comment