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Table:

Add a bit of bright sparkling sunshine to your fete by starting with a table runner made from exquisite floral wrapping paper. To line the paper, we glued a neon orange felt ribbon to polish off the look, giving it the appearance of a fabric table runner. Use any color of ribbon or size to create a different effect on the table.

Centerpieces:

Next, we used bright green modern ceramic vases and placed them in a straight line in the center of the table. We then placed a single white bunch of hydrangeas in each vase. This was an easy touch as there was no arranging required.

To add fun details, place a bright high gloss citrus style plate at the end of the table and layer it with candy and jars of sugar sprinkles. Next, add a case of orange sparkling fruit juice or soda in the same citrus colored palette.

Table Settings:

Each table was set with a basic white ceramic plate and layered with a simple kitchen trivet in a bright yellow color. This is a creative way to use a functional object in a decorative way while adding a pop of color! Yellow and white striped ice cream bowls were then placed on the trivets and topped off with a dragonfly lollipop. Next, we placed brightly colored dishcloths under the plates instead of using conventional linen napkins to add another unique touch!

Finally we added two small citrus juice glasses at each setting. We placed orange plastic spoons in each one and filled them with various ice cream toppings from jellybeans and sprinkles to whip cream. Get creative!

Paper Candy:

This was a fun filled self-serve ice cream sundae buffet, which required no menus! Stuffy and cliché bridal showers need not apply! What goes better with a super sweet sundae bridal shower than the classic tell all game of M.A.S.H.! Remember the MASH, Mansion-Apartment-Shack-House, game you played as a small child that predicted what your life would be like when you grew up? It’s a fun and easy game that will bring up hilarious memories for your guests. Just fill in 5 choices for each category. Then find out whom each guest will marry, drive, and live with! Make sure that each MASH card is paired with a traditional schoolhouse pencil to bring even more nostalgic memories back! Please see our paper candy section to purchase semi-custom menus similar to these.

Appetizer

Soy Citrus Marinated Scallops

Ingredients:

2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 tablespoons plus 1 teaspoon sugar
2 teaspoons finely grated peeled fresh ginger
2 teaspoons Asian sesame oil
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
2 teaspoons vegetable oil
Garnish: 2 teaspoons sesame seeds (preferably black),toasted

Directions:
Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.

Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.

Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

Dessert

Coconut Lime-Curd Bars

Ingredients:
1 cup sweetened flaked coconut
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar, plus more for dusting
2 tablespoons cornstarch
1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
3 tablespoons lime zest
1/3 cup freshly squeezed lime juice
1 teaspoon pure vanilla extract

Directions:
Heat oven to 350°F. Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tablespoon cornstarch, and the butter in the bowl of a food processor. Pulse several times until a crumbly dough is formed. Press firmly into a greased 8-by-8-inch pan. Bake until just golden, about 12 minutes.
Sift together the granulated sugar, the remaining 1 tablespoon of cornstarch, and the 2 tablespoons of flour. In a separate bowl, beat the eggs, lime zest, lime juice, and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust
Bake until the lime curd is set in the center, about 22 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 16 bars and dust with powdered sugar before serving.

Drink

Lime Sorbet Margaritas

Ingredients:
1 lime, cut into 8 wedges
1/4 cup sugar
2 pints lime sorbet
1/2 cup tequila

Directions:
Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat

Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.