Before I even start, let me apologize in advance for the crappy photos. All of the pink that was involved in the decor for this shower cast a pretty glow, but it wasn’t exactly optimal for an inexperienced camerawoman in a rush.
I’m working on my photography skills, but I wanted to give you a little peek into the shower I put together for my sister (with crafty help and lots of ideas from my friend Janine!).
We (and by we I mean Janine) blew up balloons in different shades of pink–have I mentioned my ombre obsession?!–and hung them in my bay window with black tulle. The night before I printed out “About to Pop” on card stock and strung it up with more black tulle. We parked my sister in front when it came time to open gifts.
Continuing with the pop theme, I made a little popcorn station for favors. There was four different kinds, including plain with the option of cinnamon sugar or southwestern spice sprinkled on top.
I also made an ombre crepe paper curtain as well as black glitter bottles and pink yarn-wrapped bottles to hold flowers. All of the projects were super easy. Check back tomorrow for DIYs (and next week I’ll have a post on a failed DIY for you!).
I found a recipe for yummy pink punch on Pinterest and since I was going with a pink and black theme (can you tell she’s having a girl?), I decided it was a must. Mine didn’t come out as pink, but it was most definitely delicious. Here’s the recipe from Styleberry:
- two- 2 liter bottles of Sprite or 7up, cold
- 1 can of Cran-Raspberry Juice Concentrate (found in the frozen foods section by the OJ from concentrate), thawed
- raspberry sherbet (I’ll use about 1/3 of a gallon)
- Refrigerate 7up/Sprite & thaw juice concentrate for several hours before the party.
- About 10 minutes before guests arrive, mix juice concentrate & 7up/Sprite. Stir.
- Scoop sherbet into the punch bowl & watch it get foamy & pretty!
I made two types of cupcakes: the first were regular chocolate cupcakes with icing that was varying shades of pink. To do that, all you have to do is separate your icing into as many parts as shades you’re going for and add varying amounts of food coloring. I knew I wanted three shades of pink, so I split my icing into three separate bowls. In one, I just did a drop or two of red food coloring. In the next I used three or four and in the last I added about five drops.
The second type of cupcakes were chocolate cherry. My sister loved this ice cream called Chocolate Cherry Cordial that Turkey Hill used to make. It was her absolute fave. I wanted to recreate the taste a little for her, so I hunted around for a recipe and settled on this one from Sandra Lee:
- 1 (18.25-ounce) package butter-recipe chocolate cake mix
- 1/2 cup (1 stick) butter, softened
- 3 eggs
- 1 1/3 cups cranberry-cherry juice
- 1/2 cup cherry pie filling
- Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
- Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
I wanted the frosting on these to be pink as well, but for a little added cherry oomph, I colored it with maraschino cherry juice instead of food coloring.
I wore my color-block asymmetrical keyhole dress from Old Navy for the first time. Sooooo comfy. I’m most definitely going back to Old Navy to get a few maxi dresses for summer. They have so many cute ones!
We had a great time and my sister got lots of adorable things for her little muffin in the oven. Now she can lay back and concentrate on keeping that little lady in there a little longer!