Throwing a Bridal or Baby Shower

Because people often feel intimidated when it comes to arranging showers, whether bridal (kitchen tea/bachelorette party) or baby, for a close friend or family member, this chapter should dispel such fears and encourage you to leap in with confidence. Our theme has been inspired by timelessness and all things vintage – lace and pretty things that are synonymous with nostalgia and a bygone era when the pace of life was slower and people really did take time to smell the roses.

On the Menu

Cheese mousse with preserved figs, served with warm sliced baguette

Summer fruit champagne jelly mould

Bruschetta with a variety of toppings, such as crème fraîche; tomato, basil and balsamic; mushrooms with grated Parmesan

Refreshing party punch

Macaroons

Themed cut-out iced biscuits

Cupcakes decorated with edible art

Menu for a lunch or light summer ‘shower’ party

Chicken and mango salad with toasted almonds and a fruity curry dressing

Roasted Mediterranean vegetable quiche

Refreshing pineapple mousse

Mum’s never-go-wrong chocolate profiteroles

Menu for a more wintery get-together

Spicy tomato soup with a swirl of cucumber raita and coriander, served with crunchy croutons

Aubergine, butternut and chickpea tagine, served with couscous with peppers, coriander and feta, and/or chicken and mushroom phyllo pie

Chocolate fondue

Menu for a light lunch or dinner

Blue cheese crème brûlée

Mushroom, bacon and herb quiche, served with crunchy broccoli salad with a balsamic glaze

Frozen meringue roulade

Christmas gugelhopf with chocolate, orange and cranberries, served with coffee

Menu for an afternoon tea function

Swiss Gruyère, thyme and caramelised onion tartlets

Ultimate white chocolate cake

Swiss roll with a twist

Phyllo parcels filled with smoked salmon, crème fraîche and dill (see alternative for warm phyllo parcels with Brie and cranberry or fig preserve)

Menu for a morning function

Rösti with salmon and sour cream

Individual mushroom, bacon and herb quiches

Swedish-inspired spiced apple cake and/or chocolate cupcakes

A cheese platter with a selection of fruit, nuts, croissants and crackers

Menu for an afternoon tea function

Salmon and cucumber mousse, served with crackers or sliced baguette

Karoo lamb tagine, served with couscous with peppers, coriander and feta

Chocolate and cherry (or strawberry) cream meringue gâteau

Romantic rose meringues

Inspiration is all around you!

These are the words of my friend and talented artist, Penelope Mitchell, and it is largely thanks to her that I have learned to look at things with more-seeing eyes. By drawing inspiration from things around me, the result is more accessible, economical and it often has greater impact.

When it came to finding accessories for styling the bridal and baby showers, we decided to make use of what we could find around us. For example, we realised that Penelope’s old-fashioned scale would convey a vintage theme for the baby shower, and that the wrought-iron goose, normally at her front door, would make an excellent substitute for a stork!

Just as we did, look around you with more-seeing eyes. As they say, one man’s junk is another’s treasure. A pair of old window shutters could make an interesting backdrop for a table, while lace table napkins or vintage handkerchiefs from your mother’s or grandmother’s treasure trove might be perfect for bunting, which is so in vogue.

Doilies are also effective as bunting and are a marvellous substitute for cupcake wrappers. They’re cheaper and take moments to make: simply cut the doilies smaller and then tie into position with a ribbon or twine that matches or complements the theme of the party.

Choosing a theme

For a happy, informal event such as a bridal or baby shower, guests do not necessarily need to be formally seated. What is important is that the theme of the occasion is obvious; an instant impact is created and guests feel drawn to the location.

For our bridal vintage theme, we placed the table against a wall and used bunting to provide a romantic backdrop. As an additional touch of nostalgia, we used a pretty floral overlay over a striped tablecloth, then finished off with a selection of accessories such as an old suitcase, a hatbox and birdcages. Just remember, it’s the finer details that make a world of difference.

Colour and repetition are also important considerations. Think carefully about the colour scheme, and once you have decided on one, use it to accentuate the focal point. Thereafter carry it through and repeat it wherever possible. For the vintage occasions reflected in this book, the colour scheme was first established in the choice of colours for the cake (the focal point), and repeated whenever possible in the food as well as in the decorative items. It was further carried through in the colour of the flowers.

For the vintage-themed baby shower, we chose a pure white palette, and to this added pale pastel pink and blue. We also repeated certain features. For example, the washing line hung with baby clothes was repeated in the detail on the cake. The white lace of the vintage tablecloth echoed the edible lace detail of the booties, and the rounds of edible lace on the cake. The glass jar was topped with lace and French ribbon. Buttons were also repeated often – on the cake, the petit fours, the cupcakes and some of the biscuits.

The choice of crockery is also important. If possible, choose platters or serving plates that are in keeping with your theme, and that show off food to its best advantage. Look out for interesting items. Old teacups and teapots (even mismatched ones) are ideal for an old-fashioned kitchen tea. Brightly coloured, angular crockery is lovely for an informal celebration.

Becoming organised

Refer to ‘General Guidelines for Any Type of Party’, on page 5.

Plan of action and countdown

Up to 1 month before, make and freeze the following sweet items
  Cupcakes* (page 65) (either domed or flat-topped)
  Basic buttercream icing (if using for Cupcakes) (page 181)

* You can freeze them with buttercream icing, in which case ensure that the icing is not touched or messed up in the freezer. Allow the icing to set hard before gently wrapping or covering it. Carefully remove any wrapping before defrosting.

10 days before the shower
  If you have not made and frozen the biscuits for Themed cut-out iced biscuits (pages 70, 130), make fresh biscuits now and store in an airtight container with greaseproof paper between the layers.
3–5 days before the shower
  Decorate the biscuits with Royal icing (page 185) or Tylose paste (page 191).
  Make the Basic buttercream icing (if you have not made and frozen it ahead, in which case defrost in the fridge).
  Purchase drinks for the shower (and organise ice, if required, and where to store it).
  Make Macaroons (page 128) (if you have not made and frozen these ahead).
2 days before the shower
  Check that you have all the ingredients to ice and decorate the cupcakes and sweet items from your menu.
  Check that you have all the ingredients for the savoury items on your menu, including herbs or salad for garnishing.
The day before the shower
  Take the buttercream icing out of the fridge or freezer for it to be at the right consistency to ice the cupcakes (don’t put it in the microwave as this might melt it!).
  Make the Summer fruit champagne jelly mould (page 125) and set it in the fridge.
  Ice the cupcakes and cover them with buttercream icing and/or sugar paste toppers (this can be done on the day of the party or the day before, should you prefer, if you’re concerned about getting into a panic). The sponge is moist so will still taste good if the cupcakes are defrosted the day before the shower. Remember to allow 2–3 hours for the cupcakes to defrost prior to icing them.
  Set the table for the shower and put out glasses, cups and saucers, teapots, milk jugs, cutlery, serviettes, etc. Fill and cover sugar pots and put out the teas and coffee that you will be offering, and an urn, if you are using one.
  Arrange any flowers that you might be using.
  Prepare toppings for the Bruschetta with a variety of toppings (page 126) and slice the ciabatta (be sure to wrap it up again tightly so it does not dry out).
  Make the Cheese mousse with preserved figs (page 124).
On the day of the shower
  Defrost any remaining sweet and savoury items (this should be done at least 3 hours before the shower). Smaller items such as cupcakes defrost extremely quickly, but larger cakes will take a good 3 or 4 hours, depending on the room temperature.
  Purchase the freshest bread possible for the baguette.
  Make the Refreshing party punch (page 127).
  Ice the cupcakes (if you have not already done so).
  Fill milk jugs and put out drinks 1–2 hours before the shower begins.
Half an hour to an hour before the shower
  Toast ciabatta slices for the Bruschetta under the grill and top and garnish as desired.
  Put out cakes and sweet items, and decorate or dust with icing sugar.
  Heat and slice the baguette.
  Put out the Cheese mousse with preserved figs, as well as the Summer fruit champagne jelly mould.

Cheese mousse with preserved figs

The blue cheese in this mousse is not obvious; rather, it adds an incredible depth of flavour. I have seen over the years that even people who are not fans of blue cheese love this mousse! Ideal as a make-ahead option for a drinks party, it also works perfectly as a starter (that can be made the day before and kept in the fridge) or even as the final course of a formal meal (to replace the dessert course or as an alternative to a cheese board). It is delicious served with warm, sliced baguette and caramelised onion marmalade or poached pears and walnuts.

  1. Lightly grease 1 ring-shaped or 6–8 small, individual moulds (depending on size).
  2. Heat the stock until quite warm but not too hot. Sprinkle the gelatine powder over the surface of the stock and allow to sponge, then stir until the gelatine is dissolved.
  3. Using a food processor or blender, blend the cream cheese, crumbled blue cheese, mayonnaise, crème fraîche, sugar and seasoning until the mixture is just combined and smooth.
  4. Add the gelatine and stock mixture and briefly blend again until combined.
  5. Pour into the prepared mould(s) and allow to set in the fridge for a few hours.
  6. Serve with preserved figs and warm, sliced baguette.

Serves ± 8 as a starter

You could use gelatine leaves instead of powdered gelatine, in which case soak about 8 sheets in water for about 5 minutes. Squeeze out the excess water and stir the gelatine into the warm stock.

Summer fruit champagne jelly mould

This is a fun alternative to punch. It can be prepared a day before the party and is refreshingly different to a normal cocktail. Instead of one large mould, you could use individual cups or champagne glasses as moulds and serve them as is. For 4–6 glasses, halve all the quantities below.

  1. Place the berries in a 1 litre mould of your choice.
  2. Soak the gelatine leaves (if using powdered, see step 3) in a little cold water for about 5 minutes until soft, then squeeze out the excess water.
  3. In the meantime, heat the 300ml water and sugar on the stove-top until the sugar has dissolved (do not allow this mixture to boil). Remove from the heat, add the softened gelatine or sprinkle over the powdered gelatine, then stir well.
  4. When the sugar mixture has cooled, add the champagne or sparkling fruit juice. Pour into the mould over the fruit and place in the fridge to set. (It should take 6–8 hours to set.)
  5. Turn out the jelly from the mould. (If necessary, first dip the mould into a little hot water – not boiling – to help release the jelly). Alternatively, serve in individual cups or glasses garnished with a sprig of mint.

Serves 6–8

If you think the jelly will not release easily from the mould, use a little non-stick spray in the mould to prevent the jelly from sticking.
Note: Initially the fruit rises to the top of the liquid and this layer forms the bottom of the jelly once it’s inverted, so if you’d prefer all the fruit not to settle in a single layer, first pour in roughly one-third of the gelatine mixture together with some of the fruit. Leave this to chill before adding the rest of the fruit and gelatine mixture. If you are using frozen summer berries, stir these quickly into the gelatine mixture as it starts to thicken. Avoid using acidic fruits such as pineapple, papaya, kiwi, figs, etc., as they prevent the gelatine from setting.

Bruschetta with a variety of toppings

This is simple to produce with the toppings all prepared in advance. Toast the ciabatta just before serving the bruschetta if possible.

Tomato and basil topping

Mushroom topping

Roasted peppers topping

  1. Toast the ciabatta slices on one side under the oven grill. Remove from the oven and brush the other side of each slice with olive oil. Return to the grill, with olive-oil side up, until golden-brown and crispy (be careful not to let them burn).
  2. On the side with the olive oil, rub each slice with the clove of garlic (one clove will be sufficient for all the slices).
  3. For the tomato and basil topping: Spread some crème fraîche or cream cheese over the ciabatta, olive-oil side up. Combine the tomatoes, basil, olive oil and seasoning, then spread over the crème fraîche or cream cheese.
  4. For the mushroom topping: Heat the olive oil and butter in a pan, then sauté the garlic briefly. Add the mushrooms and thyme leaves, tossing them in the pan. Cook for a few minutes, then top the bruschetta with the mixture.
  5. For the roasted peppers topping: Spread the cream cheese, crème fraîche or pesto over the olive-oil side of each slice of ciabatta, then top with strips of red or yellow peppers. Top with mozzarella slices and basil.
  6. Add seasoning to taste.
  7. Sprinkle Parmesan over all the slices and garnish with rocket, if using. Drizzle with balsamic glaze.

Serves ± 8 as a starter

Refreshing party punch

I take no credit for this recipe as it is my husband’s concoction. But it always seems to meet with approval from our guests, especially the ladies. He chooses to serve it with frozen summer berries instead of ice cubes for a refreshing alternative.

  1. Combine the liquids, add the berries, and garnish with fresh mint.

Makes 1.25 litres/Serves ± 6

Macaroons

Macaroons are notoriously tricky to make, but that could be one of the reasons why they’re so popular and intriguing. So many things can affect the result, for example, any variation in oven temperature, under- or overmixing, the tray or liner you use or whether you slam down the trays to remove air bubbles – to name just a few! They do require practice and an intimate acquaintance with your oven. No-one can provide a macaroon recipe that will produce 100% success at every attempt as there are too many variables. After much experimentation, this is my guide for making macaroons. I’ve attempted to be as precise as possible.

* For chocolate macaroons, add 30ml cocoa powder to the ground almonds.

  1. Place the ground almonds and icing sugar in a food processor and process for 1–2 minutes until they are very fine, then push the mixture through a sieve. Return what does not pass through the sieve to the food processor and process once again. Sift this too. Discard (or keep for other baking) what doesn’t pass through the sieve the second time around.
  2. Place the egg whites and salt in an electric mixer, set the speed to medium and start whisking until the soft-peak stage. Once this is reached, add the castor sugar, a spoonful at a time, and keep mixing. The total time for this stage is about 3 minutes.
  3. Once all the sugar has been incorporated, keep the speed on medium and carry on whisking for a further 2 minutes.
  4. Increase the speed to medium-high or high for a further 11⁄2 minutes, by which time the mixture should be very stiff and glossy.
  5. Turn off the mixer and add a few drops of vanilla extract. If you’re using colouring, add only 1 drop of liquid gel colouring at a time, then mix on medium-high or high for 1 minute. The consistency will seem almost dry and clumpy (a bit like shaving foam in clumps) (see picture opposite left).
  6. Fold in the almond-icing sugar mixture in two halves, using about 40 figure-of-eight movements (a round-and-under movement) in roughly 2 minutes of mixing. The right consistency is achieved when the mixture runs in a ribbon off the spatula without jerks or breaking (see picture opposite centre), otherwise carry on folding. Stop immediately when the correct consistency is reached or you will overmix (you don’t want to knock all the air out) and the macaroons will spread too much.
  7. Put the mixture into a piping bag fitted with a large round nozzle (e.g. 5mm) and pipe into circles on a baking sheet (it’s easier if you first trace circles onto baking paper on a baking sheet or use a silicone macaroon mat). Keep within the circles as the mixture will spread. To begin with, the mixture will have a soft peak, but this should smooth out if the consistency is correct. Rather pipe a thicker, smaller round than a larger, thinner one (see picture above right). Give the baking sheet three or four firm bangs on the counter to remove air bubbles. Leave to rest at room temperature for 30 minutes.
  8. Preheat the oven to 140°C. Place the baking sheet in the oven for about 13 minutes. If your baking sheets are not well insulated (some become too hot and cause the macaroons to crack), use two trays – one stacked directly on top of the other. I suggest perhaps turning your oven down slightly for the second batch. (Many people ask me why the second batch of macaroons cracks while the first doesn’t. This is a problem with ovens with erratic or inaccurate temperature regulation, causing them to be hotter than they should be.)
  9. The macaroons are done when they no longer ooze and there is a slight hollow sound when you tap the top of each. They should not come apart; if they do, they need more baking. Leave them to cool before removing from the baking paper. Store in an airtight container, stacked between layers of paper, and keep in the fridge for 1–2 days or freeze (defrost at room temperature 2–3 hours before serving).
  10. To sandwich macaroons together, select two similar-sized macaroons and sandwich them together with a teaspoonful of buttercream icing, ganache or jam. You could also pipe the mixture between the macaroons. Vary the flavours of the macaroons and play with different buttercreams so that the flavours marry well. Add food colouring of your choice (for example, add lemon extract drops and a drop or two of yellow gel colouring to the macaroons, and limoncello to the buttercream). Pink macaroons look lovely with chocolate ganache in between.

Once the meringue is stiff and glossy, add the food colouring of your choice

Mastering ‘macronage’ i.e. the critical stage of mixing

Place the mixture in a piping bag and pipe circles

Makes 16–18

Biscuits with embossed tylose paste

Don’t be scared to attempt this method of biscuit decoration – I’ve had success with children as young as three! It’s as simple as rolling and cutting.

  1. Prepare the biscuits (see recipe for Cut-out biscuits on page 70) and tylose paste (page 191) to the colour(s) of your choice.

  2. Roll out the paste quite thinly (approximately 2mm).

  3. Use an embossed rolling pin or any other embossing/smocking tool to emboss the paste with a pattern.

  4. Use the same cookie cutter(s) you used to make the biscuits and cut out shapes in the sugar paste.

  5. Place a little royal icing (or strained jam) on each biscuit and top with the relevant cut-out shape. Do not overdo the royal icing or it will ooze out at the sides.

  6. Complete the decoration.

Cupcakes with embossed tylose paste

This method is just as easy as the previous one.

  1. Prepare the Flat-topped cupcakes (page 65) and tylose paste (page 191) to the colour(s) of your choice.

  2. Roll out the paste quite thinly (approximately 2mm).

  3. Use an embossed rolling pin or any other embossing/smocking tool to emboss the paste with a pattern.

  4. Use a round cookie/scone cutter with a similar diameter as the top of your cupcake, to cut out a shape from the paste.

  5. Place a little buttercream or royal icing over the surface of the cupcake, just up to or in line with the top of the paper case, being sure to remove any excess with a knife or spatula.

  6. Top with the cut-out tylose paste shape and add edible lustre if desired.