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The Bride's Guide Blog

Special Series: Cornflower and Melon, Desserts

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Courtney Whitmore is a Nashville-based food and party stylist as well as cookbook author and the editor of Pizzazzerie. She's also a newlywed (you can see her wedding here). As a food stylist it was only natural that she come up with a tie-in to our cornflower blue and melon orange color palette that was edible. Check out her sweet floral treat below!

Spring is upon us. That means flowers, showers, and weddings. I’m so thrilled to be sharing this sweet idea for a simple favor that you could serve at a bridal shower or a wedding, too. The ruffled silk flower holds a sweet coconut orange truffle dipped in delicious white chocolate.

Gorgeous silk flowers add a touch of frill and texture while creating the perfect little “holder” for your favor (these are from Michaels and were $6 for 6 blooms). Simply pull out the center of each flower, glue it onto a small plastic base (created by cutting out the bottom of a clear cup), and ta-da!

Serve them on classic white cake stands or trays.

Coconut Orange Truffles

½ cup heavy cream
grated zest of 1 orange
20 ounces high quality white chocolate
¼ cup (1/2 stick) unsalted butter
pinch of salt
¼ cup freshly squeezed orange juice
1 cup sweetened coconut

In a heavy sauce-pan, simmer together heavy cream and grated zest. Simmer for 5 minutes and remove from heat. Let sit (covered) for 10 minutes. In the top of a double broiler, combine 10 ounces white chocolate, salt, and butter. Uncover heavy cream and strain into other ingredients. Turn on heat and melt ingredients together until smooth. Remove from heat, stir in orange juice, and let chill (covered) for at least 6 hours.

Remove from refrigerator and roll into balls. Return to refrigerator while melting additional white chocolate until smooth. Place rolled balls into white chocolate and place on wax paper to cool. Sprinkle with sweetened coconut. Enjoy!

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See the whole color series here!

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