S’more Love 

Lindsey Michelle Photography

Sweets table: Credit

(via celebratewithcake)

Mini krafne.

Why do I love everything in miniature form so much?

mini tarts

Beignets and Shakes

buttercream, ALLLLL buttercream.

Try one of these unique flavors for your wedding cake. The mocha cake (top left) is flavored with three buttercreams — vanilla, and light and dark coffee — between tiers of dense devil’s food cake. On the bottom layer: a bittersweet-chocolate ganache. White-chocolate pistachio cake (top right) is made with airy layers of pistachio sponge cake nestled in cloudlike white-chocolate mousse layered with pistachio cream, served with a scoop of pistachio gelato. The blackberry buttermilk cake (bottom) is four layers of fruit-studded buttermilk cake and blackberry buttercream are encased in fondant, a decorative sugar paste that helps keep the interior moist.

Mini Pavlovas on cupcakes. Jes!!!! 

Coconut souffle in little jars. 

Ingredients

Makes 1 dozen 4 oz. souffles

• 1 fresh coconut
• 4 1/2 teaspoons unsalted butter, plus more for jars
• granulated sugar, for coating jars
• 2 tablespoons all-purpose flour
• 1 cup canned unsweetened coconut milk, 15 percent fat
• 6 tablespoons confectioners’ sugar, plus more for dusting
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure coconut extract
• 1 teaspoon fresh lime juice
• 6 large egg whites
• 1/4 teaspoon cream of tartar

Directions

1. Use a small screwdriver to pierce coconut’s “eyes.” Drain liquid; discard. Place coconut on a folded kitchen towel; turn and gently tap with a hammer a few inches below eyes to split. Break coconut into pieces, remove white meat, and cut away brown skin. Thinly slice coconut meat on a mandoline or with a vegetable peeler. Measure 1 cup.
2. Preheat oven to 350 degrees, with rack in lower third. Butter sides of twelve 4-ounce canning jars or ramekins, and coat with granulated sugar; tap out excess. Place jars on a baking sheet.
3. In a small saucepan, melt butter over medium-low heat. Add flour, and whisk constantly for 3 minutes. Gradually whisk in coconut milk. Bring to a boil, whisking until thickened, 2 to 3 minutes. Remove from heat, and whisk in 3 tablespoons confectioners’ sugar, the vanilla and coconut extracts, and lime juice. Transfer to a medium bowl.
4. In the bowl of a mixer fitted with a whisk, beat egg whites and cream of tartar on medium until soft peaks form, about 3 minutes. Gradually add remaining 3 tablespoons confectioners’ sugar. Raise speed to high; beat until stiff peaks form, about 1 minute. Whisk reserved coconut mixture to loosen; whisk one-third of egg whites into it to lighten. Gently fold in remaining egg whites. Pour into prepared jars or ramekins, filling to 1/4 inch below rims. Place several strips of coconut on each; add stickers to jars, if using. Bake until puffed and golden brown, about 15 minutes. Dust with confectioners’ sugar, and serve immediately.