We hope your Easter weekend was egg-cellent! We hunted for Easter eggs and baked a marvelous Easter egg cake. We are excited to share our weekend with you!
Our weekend festivities kicked off with an Easter photo shoot. Kanchana’s favorite subject, Keira, modeled her bubblegum pink party dress from RuffleButts and white Easter basket from Pottery Barn. Her American Girl doll, Emerson perfectly coordinated with Keira in a matching dress.
We began Easter Sunday by opening presents from the Easter Bunny. The baskets were filled with candy, books, bubble wands, bunnies and a ukulele.
Next we headed to our sister’s country club for and egg hunt and brunch. A balloon artist created a pink poodle for Keira and a jet pack for Dylan. We met the Easter Bunny too.
Brunch was DELICIOUS. We sipped mimosas and devoured waffles, banana fosters french toast, scrambled eggs, eggs benedict, ravioli and mac and cheese. We also had a few treats from the dessert bar.
For Easter dinner, our sister created a gorgeous tablescape using baby pink tulips, floral plates from Villeroy and Boch, crisp white linens, brown Crate and Barrel napkin rings and Williams Sonoma’s pastel egg shaped place card holders. Our brother-in-law, Brian loves cooking Easter dinner. This year, he slow cooked a leg of lamb and navy beans and paired them with a Sojourn pinot noir.
For dessert, Pastry Chefs Keira and Archana created an Easter Egg cake. We started the cake on Saturday. We baked our cake in a rectangular pan and we carved the egg shape. Keira insisted on using an egg cracker to crack the eggs for the batter. She also used the Kitchen Aid Stand mixer to combine the wet and dry ingredients.
We baked Martha Stewart’s Chiffon Cake with Strawberries and Cream. We simply used a knife to frost the cake. Then Keira added the jellybeans to decorate the cake. Even if you don’t have any cake decorating skills, this is a great cake to bake with children.
“Easter is meant to be a symbol of hope, renewal, and new life.”––Janine di Giovanni