So now that you know how to create a colorful and festive Peacock & Golden Holiday Dessert Table, it’s time to fill it up with goodies! Jason and I generally fall into two distinct roles when we design a table. He is very much the meticulous planner of the decor, while I am in charge of the baking and anything that needs to be created for our printable sets. That wasn’t the case this time however. Yes we both played our roles, but Jason actually baked and decorated the cupcakes as well. And I gotta say, they were fabulous. A baker he may not claim to be but his meticulous attention to detail certainly carries over into the kitchen! For this dessert table we decided upon three baked goods and one cocktail and then filled in the gaps with a couple of candy items that looked nice with the color scheme. The golden wrappers of the Werther’s Candy really shine. All of these recipes are on the less-complicated side of life. We believe not only in easy table scapes that pinch pennies but also simple recipes you can DIY too! This dessert table is oriented more for an adult gathering, be it anniversary, holiday or birthday. It is necessarily restricted to the winter holidays and lends itself to be more sophisticated and grown-up, rather than appealing to the youngsters. Hey adults need to have their party fun too right?
Here’s a breakdown of what we served and the recipes we used:
Mango Champagne Aperitif
This lively cocktail packs a little punch while still being bubbly and fun!Ingredients
- 1 (12-ounce) can mango nectar
- 2 star anise
- 1 cinnamon stick
- 2 whole cloves
- 12 black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 bottle Champagne
- Bring the nectar to a boil in a small saucepan over high heat. Reduce the heat to medium and cook for 2 minutes. Turn off the heat and add all of the spices.
- Let the mixture cool, then strain and refrigerate.
- Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled Champagne.
Chocolate Truffles (recipe adapted from Bakers Royale)
Chocolate truffles are so darn appetizing and eye pleasing. Just looking at them makes a chocolate lovers taste buds come alive. This recipe is fairly basic and very versatile. That’s not to say it is in the least bit boring though, they taste amazing! You could spice it up with some chili or spike it with your favorite alcohol to give it more punch if you prefer. Or you could omit the dusting of cocoa powder altogether, and opt for a roll in coconut or even some crushed toffee bits. It is entirely up to you!
- 11 oz dark chocolate (65% cacao)
- 8 tablespoon heavy cream
- 1/3 cup unsweetened cocoa powder
- Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes.
- Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
- Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet.
- Dust truffles with unsweetened cocoa powder to finish.
Perfectly Chocolate Cake & Frosting (recipe by Hershey’s)
This is the recipe we use every time we make a chocolate cake with frosting. It is hands down the best recipe we have ever made, and we have made quite a few. Other recipes tend to be either too light and fluffy with no density or the exact opposite, weighty and almost brownie like. This recipe is weighs in right in the middle, just the right amount of fluff, moist and of course delicious!
Ingredients for Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa (any kind will do)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ingredients for Frosting
- 1/2 cup (1 stick) butter
- 2/3 cup Cocoa (any kind will do)
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Curry Powder to taste for garnish
Directions for Cake
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Directions for Frosting
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount additional milk, if needed. Stir in vanilla.
- Ice your cupcakes with the frosting then sprinkle a light dusting of curry powder on top to finish them off!
We want to hear from you! Let us know what you think about these recipes once you’ve tried them!