birthday party, chocolate cake, Country Living Magazine, homemade ice cream, ice cream maker, Jadeite, Lorina, Martha Stewart, Nashville Wraps, party supplies, Pearl River Mart, Ronnybrook Farm, Shop Sweet Lulu, St. Germaine, stripey straws, tissue paper pom poms, vanilla ice cream
Decorations on the fan. The vintage lanterns are from flea markets and the large pink one is from Pearl River Mart store in Manhattan, (much better than the site). We make the pom poms from Nashville Wraps tissue.The spread. I scored the beautiful Jadeite pieces on Craigslist the day before the party. They remind me of my Great Gram and they are the most perfect color to mix with hot pink and reds. The chocolate cake is my favorite recipe. It is a staple at our parties and inspired me to be brave about homemade cakes. They are so worth it! Polka dot fruit cups and stripey straws are from Shop Sweet Lulu. She has lovely, edited, special party supplies. Special drink. We like to do a signature drink for our parties. Josie’s was a sparkling berry soda. We added a kick to the adult version. You will need:
*2 oz.Sparkling berry drink. We used Lorina French Berry.
*1.5 oz. St. Germaine
*1.5 oz. Champagne
*Raspberry for garnish
1.Measure, mix and stir gently. Pour into fancy glass over ice. (Drinking champagne through a good straw makes it even more fun!) I found the perfect vintage ‘B’ glasses for Chris at a church sale years before we had kids. I would have gotten them even without the correct last initial and $5 price tag. Josie-bean Ice Cream. I love our vintage ice cream maker and any excuse to whip up a batch makes me happy. The We are going to do custom flavors for the girls’ birthdays from now on. For Josie-bean (Ada’s nickname for Josephine) you will need:
*3 Cups Heavy Cream. Good quality cream is essential. We use Ronnybrook Farm’s from our farmer’s market.
*2/3 Cups Unrefined Sugar. I think this tastes better than white sugar.
*2 Teaspoons Vanilla Extract
*Seeds from 2 Vanilla Beans
*2 Cups Fresh Raspberries
1.Scrape seeds from vanilla beans and add to cream, sugar and vanilla in small saucepan. Drop empty pods into cream and heat on low heat until all sugar dissolves.
2.Remove vanilla bean pods and pour cream mixture into bowl. Chill in fridge for an hour.
3.Pour cooled mixture into ice cream maker, add fresh raspberries and follow directions for your maker.
4.Serve immediately or store in freezer. Allow to soften slightly before serving.
Happy Birthday Josie!
Ah paper straws! I’ve been looking.
Those are just adorable!
I saw your story in the NYT (I don’t subscribe – just surfed over to another story and saw the link). I think that I am going to have a very fun morning looking over your blog!
Great! Thank you!
P.S. I meant my above reply above to go on the “Sister Dresses” post – although it is fitting here, too. Haven’t had my coffee yet…
Leanne Burns Hengesbach said:
I, too, arrived here from the NYT. LOVE the tissue pom poms. Very nice blog.
Thanks so much.
Got here from NY Times too….
Quick question: which choc. cake recipe was that from the country living website? Looked like maybe the “dump” cake, but I’m not sure. If so, do you alter the frosting recipe?
The cake recipe is the Deep Dark Chocolate cake. I make the recipe as is. Yummy!