Our Easter brunch this year was a huge hit and honestly, I must give a lot of credit to my good friend Julianne for letting me borrow most of the decorations (props of having a friend that is a catering manager) and my hubby for cooking a smorgasbord of amazingly tasty brunch items! Without them, the brunch wouldn’t of been nearly as wonderful.
I love whimsical accents, so a garden party theme was in order. I also LOVEEEE tea sets. I actually am trying to collect a set from every country. Right now I have three. 😂 So basically, I need a lot more.
I scoured local goodwill stores and the Salvation Army for inexpensive tea sets, but to no avail, I found none. 😭 I was thinking I would have to go with plan B, until my friend told me she had several sets I could borrow from her work. I was so excited!! Good thing because I didn’t have a plan B. 😂 So I packed up baby K and went on a {free} shopping spree! The amount of tea sets she had was insane. I loved all the patterns, so I borrowed a little from each set.
You can see all the details of where I purchased everything on my Easter Brunch Tablescape post HERE. You can also shop the sources at the bottom of this post.
Because I already blogged about my Easter brunch tablescape, this post will be less wordy and more pictures. 😊
The table setting
The food
My husband made all of the food with the exception of the bread. It was my first time baking bread from scratch and I think it turned out good. I didn’t get to taste any, it was all gone before I had the chance. 😂 So I’m assuming it was good. 😉 I used THIS recipe I found on Pinterest.
For the deviled eggs I wanted them to be different and I love spicy food so I asked my husband to make them with Siracha. He didn’t disappoint! 😋
The recipe for the Siracha deviled eggs is at the end of this post.
For the drinks we served mimosas. To put a spin on it, we froze concentrated orange juice in ice cube trays. Then topped them with champagne. I knew those trays would come in handy again after baby K went to table food. 😉
Super simple and a fun twist on the traditional mimosa. I got the idea from Pinterest. Click HERE for more ice cube ideas.
The desserts
We served carrot cake, egg shaped sugar cookies with homemade royal icing & luster dust, and garden carrot cupcakes. 🥕
I made bunny ears out of gold pipe cleaners for the cake. 🐰 Then topped it with white flowers. Quick and easy!
We also made raspberry and strawberry parfaits made with homemade whipped cream. My husband made the whipped cream. It was 12am the night before when I was attempting to make it and it wasn’t turning out right, so I let him take the lead on that.
I found the recipe for the garden carrot cupcakes on Pinterest HERE.
I didn’t get a good picture of the cupcakes at the actual brunch, so I used a picture from my Easter Brunch Tablescape post.
Aren’t these egg shaped sugar cookies so cute?!?! I simply brushed luster dust on them. Super simple. For my royal icing recipe & how to use luster dust click HERE.
After all the decor and food was taken care of, I needed to figure out what I was going to wear. I decided on a tulle skirt I purchase from Space 46 Boutique a couple years ago with a white camisole and floral headband.
I made the floral headband using some of the flowers I bought for the tablescape. It was super easy. The tutorial is below.
DIY Floral Headband
Materials:
Flowers
Greenery
Floral tape
Floral wire
Wire cutters
Scissors
I used ranunculus as the main flowers then 2 types of greenery, and two types of flower spray. I don’t know the names of them. I should of asked the florist, but I forgot!
Once you have all your flowers/greenery and materials gathered follow the steps below.
Step 1: Cut enough wire to fold in half three times. Then bring the two ends together forming a circle.
Tip: Before cutting the wire, make sure it lays on your head how you want it.
Step 2: Cut the stems off of all the flowers, leaving about 1.5 inches of the stem to tape to the wire.
Step 3: Put two to three stems together and use the floral tape to adhere them to the wire.
Tip: I used the flower spray all the way around and bunched all the ranunculus together in one place.
Step 4: Overlap the flowers about half way up each time you adhere a new section. Doing this will give the headband more volume and it will hide the floral tape.
Step 5: Repeat step 4 all the way around the headband leaving about 3 inches for the flowers or ranunculus in my case.
You’re done!
Tip: I would suggest putting it in the refrigerator until you plan to wear it if you make it ahead of time. I made mine an hour before our brunch. I didn’t want to chance the flowers wilting.
Bonus, it only took me about 20 minutes to put this together. 😊
Well friends, that’s it! I hope you enjoyed it and leave here feeling inspired for the upcoming holiday. If you have any questions please feel free to comment on this post and I’ll get back with you as soon as I see it. You can also message me on Instagram. My handle is @acarriedaffairdesigns
The Sriracha deviled egg recipe is below as well as the source details to shop this post. Have a lovely holiday!
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Sriracha Deviled Egg Recipe
This recipe will make approximately 1 dozen or 24 eggs cut in half.
Filling:
1.5 cups of mayonnaise
1.5 cups of shredded cheddar cheese
Hard yolks from 1 dozen eggs
1/3 cup of Sriracha
1/2 cup Dijon mustard
2 fresh jalapeños (sliced)
2 slices of bacon 🥓 (diced)
A dash of cayenne pepper
Step 1: Boil the eggs and then blanch them i.e. run cold water on them after boiling. I put my eggs in a strainer and let the water run over them for about 2 minutes.
Tip: let them cool completely before removing the shell. Doing this will make it easier to remove it without making indentions in the eggs.
Step 2: Remove the shells. Bonus, I used some of the shells for my centerpiece. 😊
Step 3: Cut the eggs in half and remove the yolks.
Step 4: In a large bowl mix the yolks, mayonnaise, 3/4 of the shredded cheddar cheese (the remaining will be for garnish), Sriracha, Dijon mustard, and the cayenne pepper. Mix until smooth.
Step 5: Put equal parts of the mix in the eggs.
Step 6: Garnish the eggs with the remaining shredded cheddar cheese, a few pieces of diced bacon, and one slice of fresh jalapeño.
Step 7: You’re done! Serve immediately or refrigerate.
