Tangerine White Chocolate Macarons

These delicious white chocolate tangerine macarons instantly became a favorite after premiering as a take home wedding gift! So pretty, and so popular! ~Amy & Madeline

Tangerine White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

6-7 drops blush food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Tangerine White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest of 2 tangerines

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and orange zest and whip to desired consistency.

Recipe by Amy and Madeline Richardson


Beautiful Little Bride’s Cake: Strawberry White Chocolate Truffle!


Here comes the Bride! This beautiful little Bride’s cake is a new tradition! Rich vanilla cake, filled with a strawberry white chocolate ganache, iced with sweet buttercream, and topped with a beautiful bouquet! ~Amy

Beautiful Bride’s Cake:
Strawberry White Chocolate Truffle!

Wedding Cake:

1 1/2 cups butter, at room temperature
3 cups sugar
6 eggs, room temperature
2 1/4 cups flour
2 1/4 cups Self Rising flour
1 1/2 cups milk

1 1/2 tsp vanilla

Heat oven to 350 degrees
Line the bottom of three 7 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

Strawberry White Chocolate Truffle Filling:

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
2 1/2-3 Tbsp strawberry preserves

Place chopped chocolate into a metal bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. For a faster set. Place the bowl of chocolate and cream over an ice bath, and with an electric mixer whip to thick consistency. Add strawberry preserves and beat again until thick.

Vanilla Buttercream:

1 1/2 cups butter, at room temperature
3/4 cup milk
9 cups powdered sugar
1 tbsp vanilla

With an electric mixer, beat butter for 2-3 minutes, until smooth. Add 5 cups of the sugar and milk, beat on high until smooth. Scraping down sides as necessary. Add the vanilla, beat until smooth. Add additional sugar and beat until light and fluffy.

To assemble:

Trim frozen cake tops to make even.
Place bottom layer on cake plate, brush off crumbs. Evenly spread half of the filling on top, leaving a half inch border around edges. Brush second layer of crumbs and press gently on top of filling. Repeat.
Coat sides with a thin layer of frosting, using more on top. Pipe frosting beads around base and top of cake. Set aside to set. When set trim flowers and arrange on the top of the cake in a bouquet style.

White roses
Blush bunch roses
White freesia

By Amy Richardson

Asian Inspired Groom’s Rehearsal Dinner


My friend Jeane Robinson and I designed and executed this look for her son’s wedding rehearsal dinner. Annette Clark combined palm fronds, greenery and white orchids to achieve a fresh and beautiful accent to this Asian inspired dinner party. An enchanting evening! ~Amy


Asian Inspired Groom’s Rehearsal Dinner

Dark Wood Cabanas
Bistro Lights
Sheer Drapery
Long Dark Wood Farm Tables
Dark Wood Benches and Party Chairs

Table Decorations:
Palm Garlands
White Orchids
Baby Pineapples
Clear Votives with Tea Light Candles

Clear Glass Dinner Plates
Ribbon Tied Ivory Chopsticks
White Linen Napkins
Stemmed Glass Goblets

Party Favors:
Boxed Macarons with Ivory Ribbon
Tangerine White Chocolate and White Chocolate Coconut Macarons

Strawberry Swirl Marshmallows


My daughter, Madeline has put her stylish twist on my classic vanilla marshmallow recipe! A pretty party confectionery to add to any bridal or baby shower!~Amy & Madeline

Strawberry Swirl Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla extract
1/2 tsp strawberry extract
1/3 cup cornstarch
1/3 cup powdered sugar
Red Neon food coloring

In a small bowl, mix tiger powdered sugar and cornstarch.
Generously spray and coat individual molds with cornstarch mixture, or spray a 9×13 pan with non cooking spray and generously coat pan with cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 10-12 minutes and bowl is lukewarm to the touch. Dribble drops of food coloring down 1 or 2 sides of the piping bag. Pour marshmallow in partial amounts into a large piping bag. Pipe marshmallow into prepared molds or pan smoothing top with a lightly sprayed metal spatula if necessary. Dust the tops with some of the powdered sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan gently with a spoon. Turn over onto prepared board and cut into desired shapes with a warm knife. Dust sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline and Amy Richardson

Pretty little Garden “Pow Wow” with Tea light Fondue Party Menu

What a fun new setting for a wedding, bridal shower, or just a lazy summer afternoon! A tea light party menu for that  perfect little pow wow! ~Amy

What a fun new setting for a wedding, bridal shower, or just a lazy summer afternoon! A tea light party menu for that perfect little pow wow!

Pretty little Garden “Pow Wow”

Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Summer Berries
( raspberries, blueberries, blackberries and strawberries)
piruoline or wafer cookies
*recipe Great Taste Buds

Fresh Raspberry Hibiscus Refresher
*recipe Great Taste Buds

Camembert and Rosemary Crackers
Garnish Fresh edible flowers…..

No Sew Garden Party Teepee

5-6 bamboo 8ft poles ( 6 or 7ft poles can be substituted ) available at your nearest Garden Center
8-9 yards 1inch grosgrain ribbon
1-2 packages 90 inch drapery sheers/netting, from Ikea ( each package contains 2 sheers)
3 fabric pieces, about 2 3/4 -3 yards length each
3 12 inch lengths of ribbon or string

Small lantern, optional
Blanket and pillows

Fabric tent:

With your hands evenly bunch the top edge of one sheer panel, using the short edge of one length of the fabric, continue to gather across adding to the sheer.
While holding tightly, wrap a short length of ribbon around the top leaving about a 4 inch ruffle at the top.
Wrap ribbon around twice, finishing with a knot.
Repeat with another set of fabric and sheer.
The final set will have two sheers and one fabric panel alternating. This one will be located in the back section of the teepee.
Set aside.

Bamboo frame:

Layout bamboo sticks evenly.
Tie a ribbon around the one closest to the left, about 6-8 inches from the top end of the pole. Wrapping the ribbon around the bamboo twice before making a square knot. Leaving about 2 yards overhang on one side, the remaining yardage on the other.
Working tightly, wrap longer length twice around the adjacent pole, tying across, just once, no knot.
Repeat until all poles are tied together, connected.
Finish last pole with a square knot.
Gather poles together in a bunch, stacking on top of one another, like a bundle.
Taking the longer length of ribbon, wrap around bundle 4-5 times tying off into a square knot, then finishing with a bow.

To assemble:

Place bamboo bundle upright, pulling sticks out to form teepee. Evenly pull them out in a circle pattern starting at the left and continuing around. Adjust to balance, leaving a front opening.
Taking an assembled fabric sheer, divide fabric just below the ribbon tie. Hang over the top of one bamboo pole. Repeat with other panels. Until all are hanging evenly around teepee frame.
Taking the front right fabric panel, circle that completely around teepee. Adjusting fabric and sheers to connect, leaving fabric to puddle slightly at the base.

Hang lantern in the inside center of teepee if desired.
Place blankets and pillows inside for comfort.

Idea by Amy Richardson