Van Clover Club Cocktail, birthday party

Van Clover Club & Birthday Extravaganza

Why does magic have to stop once you hit puberty?! Who said fairies and unicorns don’t exist?! Well scientists, but that’s besides the point. I never quite understood why whimsy stopped at adulthood… probably the most obvious statement given I created The Frosted Petticoat. But my point is this: magic and fairy dust should always have a place in your life. It adds fun and happiness to life, qualities that Disney makes billions upon billions of dollars on a year. They’re clearly onto something. So, when I’m sent styled photography and recipe submissions like this one today, they make my …

Grilled Dessert & Wine Pairing Station

Backyard Entertaining: Grilled Dessert & Wine Pairing Station

This content is for 21+ only. Thank you, Line 39 Wine, for sponsoring this post! The opinions and text are my own. If you are an avid follower of The Frosted Petticoat, then you know that I laugh in the face of the ordinary. Why think inside the box, when you can think outside?! From whimsical twists on traditional dishes to magically decadent entertaining ideas, life is too short to not mess with convention. So join me, breaker of traditional boundaries, as we add a unique twist to your backyard entertaining arsenal. With the help of Line 39 Wine and …

Circus Pink & Gold Dessert Table, Baby Shower,

Luxe Circus: Pink & Gold Baby Shower Dessert Table

Continuing with our new “Entertaining” series, today I’m featuring this beauty of a baby shower. Put together by a lovely group of vendors in El Paso, Texas, this Luxe Circus is not to be missed. With a pink and gold baby shower theme, the dessert table is the particular star of the show. Photographer Elise Taylor breaks down the details: What a way to celebrate the impending arrival of a bouncing baby girl!  Glam meets three-ring-circus with all the shades of pink worthy of a little princess, accented with touches of gold in this exquisite design by Three Sisters Events. Who …

Birthday Party, Flirty 30, Cake

Entertaining: Flirty 30 Birthday Party

As mentioned earlier this month, due to popular demand we have brought back our ‘Entertaining’ section. Every month we’ll highlight some of the best events designed by the most talented industry professionals from around the world. We’ve already resurrected an adorable children’s themed party, now it’s time to focus on the adults. Who said being 30 has to be dreadful? This styled shoot puts a spin on the thrill of celebrating ones age! Flirty 30 is not only the theme, but a mindset of the fabulous birthday girl. Surrounded by her girl squad she’s ready to take on the world. …

Rosé, Brut Rosé Ricotta Pie, Cheesecake

Brut Rosé Ricotta Pie

February has arrived. And with the first of the month, the countdown begins. How will you declare your undying love to your valentine? Will it be with roses? Will it be with chocolate? Or will it be with something infinitely more original? Say, a Brut Rosé Ricotta Pie? You’ve made the right choice, my friend. Something baked from the heart, for the heart’s desire, with an almost-full bottle of Brut Rosé to spare. It’s such a perfect scenario, that Cupid himself would shoot the hell out of it. But before we get started on the recipe, I have something I need …

mincemeat, pie, bourbon, mincemeat pie

Mincemeat Almond Pie with Bourbon Glaze

Tis the season for pie! And since I am personally obsessed with all things British, I am going to subject you to a traditional English recipe once again. But fear not, for as always I have added a unique twist to the classic recipe. Because who likes messing with a good thing? I do! With the help of MI-DEL Pie Crusts, I have created a scrumptious pie recipe to add to the holiday bake list: Mincemeat Almond Pie with Bourbon Glaze. Who wants a slice? For red-blooded Americans a pie with ‘meat’ in the title might sound a bit unappetizing. …

cake decorating, cake, fondant

The Professional Cake Illusion

When most people find out that I am a former trial attorney, they have a lot of questions: Why did you quit? Are you a trained chef? How disappointed are your parents? How did you become a professional food stylist and recipe developer? I try to answer all of the questions honestly: I quit because I am a terrible liar and felt impaired by the profession’s toxic atmosphere.  No, I am not a traditionally trained chef or stylist. And as to my parents, ‘very’. The answer to the last question is a bit convoluted. My patent answer is: I am …