Italian Inspired Cake Ups

Melissa was working hard in VB and created these Italian inspired cake ups for a very special pizza party for one of our favorite party stylist. (Capes and Crown) 

Enjoy these fabulous photos taken by Danielle McCain and stylized by Lauren of Capes and Crowns. To see the full shoot in its entirety, click HERE

Styled by Capes and Crowns Photographed by Danielle McCain

Styled by Capes and Crowns
Photographed by Danielle McCain

Styled by Capes and Crown Photographed by Danielle McCain

Styled by Capes and Crown
Photographed by Danielle McCain

Styled by Capes and Crown Photographed by Danielle McCain

Styled by Capes and Crown
Photographed by Danielle McCain

Advertisements

Summer Lovin

The Yellow Polka Dot Bikini Shoot was our very first publication ever with the fabulous Capes and Crowns. It was our first feature in Bird’s Party Magazine, then in Party Style Magazine and now Mingle Magazine. ❤ You can purchase your copy of Mingle Magazine today at a store near you featuring some of our amazing treats. Show us you purchased a copy and receive a special discount on your next order with Tunky Monkey’s Sweets

L.A. Event – Feb 2014

We left for LA in February to do this fabulous Sweet 18 event for a very sweet young lady. It took 3 months to be put together and it came out beautiful. Thank you to Gemma of Party Style Magazine for coming out and assisting me with the treats (and finally meeting with you). And Thank You to all the amazing vendors for helping us put this event together and thank you to the San Diego Family for allowing us to be a part of it.

Credits:
Credits
Tahitian Dance Troupe:
Te Varua Ori, Director: Angela Crisan Liava’a
http://www.tevaruaori.com

Choreographer: 
Tirzah Seneres

Printables
Sweet E’s Design

Dessert Table & Planning
Melissa Radke, Tunky Monkey Productions
http://tunkymonkeys.blogspot.com/


DJ
Joel Velasco
http://www.EleganceEntertainment.net

Photographers
Jeanette DiAnda
Steve DiAnda
Suzanne M. Greenberg
http://www.bluskyeimages.com

Video Booth
Goodmind Productions

Venue: Embassy Suite Anaheim South


Holiday House 2013

To end our 2013 year, we had the opportunity to collaborate with one very stylish party planner/magazine editor/entrepreneur/mother/friend to woman kind. Yes, she may have many titles but she is one role model I look up to, respect and is inspired by. She is Miss Gemma of Party Style Magazine. Whenever we (our team) receives an email from her, giggles and butterflies in our stomachs like little school girls. Yes, when Miss Gemma and team comes knocking, you come running, notes ready and prepare yourself for the creativity to flow. When we found out that we would be contributing to a charity and celebrity gifting lounge at the El Portal in Hollywood, Ca. We were floored and over the moon in the kitchen. Captured beautifully by Blu Skye Photography

Enjoy!

Sweet Exchange 2013

We hosted our first annual Sweet Exchange with some of our favorite folks in town. It was a success for the most part and not a whole lot of tummy aches. Wohoo! 
Set up done by none other than our Tunky Monkey team and photographed by the fabulous Jessica Quinonez Photography, tables and vintage decor brought to you by Secondhand Love

French Macarons for Dummies

So after many many many many epic fails and a few successful attempts and a whole lot of research, I finally found a dummy proof recipe for none other than those little temperamental bastards, FRENCH MACARONS. Yes, I have my own nickname for them because after spending 3 months on them I can’t seem to get them right the second, third, fourth, fifth time around. 

I went on youtube. Yes, Youtube and Googled French Macarons to see exactly what I was doing wrong, what I was doing right and everything else in between. Come to find out, there is sooooooo many different ways of making French Macarons it was very overwhelming. Took the the top 3 recipes on Google and it was a big FAT EPIC FAIL and same thing with Youtube until I came across Nerdy Nummies. 

This little thing has talent. Talent that my 7 year old can follow. 

Second Batch of the dummy proof recipe.
First Batch of the Dummy Proof Recipe

 Her recipe was simple sweet and easy to follow! I L.O.V.E it! Check it out below.

Ingredients:
2 cups Powdered Sugar
1 cup Almond Meal
1/4 cup white sugar
3 egg whites (room temperature)
a pinch a salt

(Told you, simple!)

Steps:
(1) Sift the powdered sugar and almond meal together in a sifter and put aside when all is sifted. At the end, you will come across some small clumps at that the end, disregard them.
(2) With a kitchen aid mixer (if you don’t have one, you can use a hand mixer), separated the eggs and place the egg whites in the k.a mixer and put the speed at 6. If you are using a hand mixer, mix on high for 8 mins. Once you see majority of the egg whites in bubbles, then slowly mix in the 1/4 cup sugar. Mix until you have a stiff peak, meaning if you grab your mixing bowl and turn it upside down, it doesn’t drip PERIOD. You are ready to move onto the next and challenging step. Before moving forward, here, you will add the pinch of salt and/or food coloring here to the color you want it. Mix it with a spatula.
(3) Now onto the fun part. Grab your sifted almond meal and powdered sugar, pour half of it in the egg white mixture and fold it in there gently but firmly. Does that make sense?! Make sure you mix them both by folding it in, once majority is FOLDED, then add the remaining mixture and FOLDED it in again. It is about 54 – 60 folds until you get a thick but LAVA following mixture.
(4) Get your piping bag out with your appropriate tip or if your like me, use what you have which was a gallon zip lock bag and just cut a corner of it (I cut small so I can control my design/circles) and pipe on! Parchment paper, parchment paper, parchment paper! Use parchment paper and you won’t regret it.
(5) Then you let it sit. Let it sit until you have somewhat of a semi hard shell on top. Meaning, the mixture isn’t sticking to your finger. While you let it sit, pre-heat the oven at 300 degrees.
(6) Once the macs are ready to go, place it in the oven with the door slightly open for 2 mins, after the 2 mins, close the door, bring the temp at 280 and bake for 15 mins. Volia! Watch those feet rise!!!

Let them sit for a while and get your fillings on. When I have time, will have a video to show you what it should and should not look like. Until then, enjoy and if you have any questions, feel free to comment or message me and will be happy to help! Happy Macarons!

Collaboration with C & C

What a way to end the year by collaborating with one of my fav Party Stylist, Capes and Crown. Though our part was small, we were still seen in Party Style Magazine Dec/Jan Issue. And it is a print edition too, and can be purchased on Etsy. To see the full shoot in its entirety, visit Capes and Crowns blog. For the time being, here is the photos shot by none other than Ms Danielle McCann Photography.