The charity hosted its fund-raiser at the Andrew W. Mellon Auditorium in Washington on May 8. Ridgewells handled catering, and festive menu items included pours of champagne over popsicles for dessert cocktails.
Debi Lilly of A Perfect Event in Chicago styles Easter sweets tables with take-home treats for guests. Included are icy blue petit fours from Toni Patisserie.
Jenny Keller, the Seattle-based founder of Jenny Cookies, is the author of Eat More Desserts. In her book, Keller provides a recipe for "brownie nests" (pictured) that are made with brownies, coconut shreds, buttercream frosting, and colored jelly beans.
Chicago catering firm Truffleberry Market creates kafir lime and ginger truffles and serves the dainty treat with an edible chocolate leaf.
At the Breakers Palm Beach resort in Florida, pastry chef Elmar Wolf creates miniature desserts for Easter spreads. One such treat, served in a chocolate cup, is also served with a springlike garnish: an edible leaf.
At the Walt Disney World Swan and Dolphin Hotel in Orlando, executive chef Laurent Branlard creates Easter-theme chocolate sculptures that weigh between 44 and 100 pounds. One such sculpture resembles the classic toy Mr. Potato Head, made out of dark chocolate, cocoa butter, cocoa food coloring, and fondant.
To celebrate the launch of its new collection in conjunction with Disney's upcoming Alice Through the Looking Glass, Urban Decay hosted an Alice in Wonderland-theme party in Disneyland on April 19. The event featured tea party desserts such as cupcakes with white chocolate butterflies, designed to mimic the butterfly in the film as well as the brand's makeup palette. The desserts were created by the pastry team at the Disney Grand Californian Hotel & Spa.
