Graduation Dessert Table with Raspberry Sherbet Punch

Disclaimer: This post has been sponsored by Wilton as a member of their Sweet Treat Team. However, all opinions are my own.

On Friday night, I graduated from college!! It still feels so weird to say (or type) that sentence. My college days are officially behind me and it’s time to enter the real world. This past weekend was filled with so many graduation-related activities. The ceremony was late Friday night followed by ice cream and a run to the liquor store for a bottle of champagne. Then, we spent all of Sunday morning baking and getting ready for my graduation party on Sunday afternoon.

I started planning my graduation party early this year and gathered some ideas on Pinterest for colors, what to serve, etc. I knew we were going to keep the guest list small – about 25 friends and family members. I also knew that I wanted to do an afternoon party with my famous punch and of course, a graduation cake. After my trip to Wilton Sweet Up, I left with so much inspiration from the Jenny Cookies session and decided that an entire dessert table would be so much fun and would provide guests with a variety of sweet treats.

Here is a look at the entire dessert table. I chose blue and red (KU colors) and we even found a few Jayhawk items, like the balloons and scrapbook paper under the glass of the Display Your Way Cake Stand. Unfortunately, the cake board was too big to see it but it was there, nonetheless!

College Graduation Dessert Table | framedfrosting.com College Graduation Dessert Table | framedfrosting.com

On Sunday morning, I baked up a batch of cupcakes using the doctored box cake mix recipe from Jenny’s book – Eat More Dessert. I used a box of white cake mix and a box of white chocolate pudding for these cupcakes and they were fantastic! The box of pudding mix and extra egg make the cupcakes nice and moist and they baked up perfectly, no lopsided ones!

To frost these cupcakes, I used the new Wilton Color Right system which I LOVE! The colors are super concentrated and it didn’t take much red to achieve this color. After I divided my buttercream recipe and colored each half, I placed the blue icing in a decorating bag and the red icing in a separate bag. I cut off about an inch at the bottom of each bag and tied off the top with an icing bag tie (these prevent icing from flying out the top!). I put a 1M tip in a separate decorating bag, placed the two bags in there and piped the swirls! (Watch this tutorial video if you’re confused.) They turned out great and a few guests were surprised that I decorated them!

College Graduation Dessert Table | framedfrosting.com

The pretzel rods were really easy to make and were a huge hit with the kids who came to my party! I dumped one bag of royal blue Candy Melts into the Wilton Candy Melts Melting Pot and turned it on. About five minutes later, it was perfectly melted and ready for dipping. I spooned the candy melts over the pretzel and made sure all sides were coated. Then, I tapped off the excess and laid the pretzel rod on a cookie sheet lined with wax paper and Q added sprinkles. After the chocolate had hardened on the pretzel rods, I arranged them in a tall, glass vase so that guests could easily grab one.

Everything on my dessert table was made by Q and I, except for the cream puffs in the dish next to the pretzel rods. Those are straight out of a box from Sam’s Club – it doesn’t get easier than that! Speaking of Sam’s Club, we also had them make my cake because it gave me more time to work on the other desserts. I am so glad I saved myself that time and frustration!

College Graduation Dessert Table | framedfrosting.com

I wanted to offer a non-chocolate dessert so I decided on mini Nilla puddings. I served them in yellow polka dot cups that I found at the dollar store about a year ago (see similar here). I made a crust of Nilla wafers, sugar, and melted butter and pressed it into the bottom of each cup. Then, I placed two banana slices on top of the crust and covered with banana pudding.

A few minutes before the party started, I topped each one off with a dollop of whipped cream but as the party went on, the whipped cream melted. If you make these, I would suggest that you let your guests do the whipped cream themselves right before they eat it.

College Graduation Dessert Table | framedfrosting.com

Last but certainly not least, let’s talk about my famous raspberry sherbet punch! We make this for every big celebration (we had it at my high school graduation party too!) and it’s what people talk about most. It’s super easy to make and feeds a huge crowd – about 20-25 cups. Some of the guests this weekend (myself included) had a few glasses each so we made another batch of punch about halfway through the party.

You can customize this punch using any flavor of sherbet, but raspberry works best. This punch is the perfect combination of sweet and tart and like I said, it’s always a huge hit. I’ve never done it but I suppose you could also make a boozy, adult-only punch by adding vodka or sparkling wine!

College Graduation Dessert Table | framedfrosting.com

My graduation party went off without a hitch! I was also pleased to see that by the end, most of the desserts were devoured! I have to give a HUGE thank you to Q, who helped me in the kitchen all morning long. We made a huge mess (is it possible to make icing without getting powdered sugar everywhere?) but it was so worth it! And although they probably won’t read this – thank you to everyone who attended my party and helped me celebrate. I still can’t believe I did it!!

College Graduation Dessert Table | framedfrosting.com

Do you know anyone graduating this month?
What desserts would you feature on your dessert table?

Raspberry Sherbet Punch

Prep Time: 10 minutes

Yield: 20-25 cups

Ingredients

  • 1 can frozen pineapple juice, thawed
  • 1 can frozen pink lemonade concentrate, thawed
  • 1 2-liter bottle of Sierra Mist, chilled
  • 1 quart raspberry sherbet, frozen
  • 1 pint fresh raspberries

Instructions

  1. Pour both juice cans into a large punch bowl. Add Sierra Mist and stir until combined.
  2. Garnish with fresh raspberries.
  3. Just before serving, use a large ice cream scoop to add sherbet scoops to the punch bowl. The sherbet will slowly melt, making the punch frothy and keeping it cold.

Notes

If the punch is too sweet, use one of the juice cans to add 1-2 cans of cold water. For a boozy, adult-only punch, add vodka or sparkling wine (no more than 2 cans).

http://www.framedfrosting.com/2015/05/graduation-dessert-table-with-raspberry-sherbet-punch.html

Toasted Coconut Oatmeal Scotchies

Disclaimer: This post contains affiliate links.

Oatmeal scotchies bring back so many memories of my childhood. My aunt used to bake these all the time and they have always been my favorite. At Dairy Queen, I’m the girl who orders the butterscotch-dipped cone instead of chocolate. When it comes to cookies, I’ll choose one with butterscotch over chocolate any day.

I followed the standard Nestle Toll House recipe for years, but then one day my coconut-loving dad asked if I could mix some shredded coconut into the dough. The results were even more delicious than before and I’ve made them with shredded coconut ever since.

Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips. Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips.

Recently, I had a craving for these cookies and started gathering the ingredients from my cupboards. That’s when I spotted my newly acquired box of Wilton Treatology flavors sitting on the shelf staring at me. I decided it might be a good idea to bump up the coconut flavor so I added a few drops to my cookie dough.

I baked the first dozen cookies and tasted them. Delicious but the toasted coconut flavor wasn’t coming through as much as I wanted, so in went a few more drops. The second batch came out just right! This adaption of adding shredded coconut AND toasted coconut flavor might be my favorite yet. I added 8 drops of the Toasted Coconut flavor concentrate, but feel free to add more or less according to your taste.

Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips. Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips.

If you love coconut, you have to try these toasted coconut oatmeal scotchies! They are the perfect combination of soft and chewy. These cookies have an amazing texture because of the oats and coconut, while the vanilla paste and cinnamon give you that warm, homey feeling.

Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips. Toasted Coconut Oatmeal Scotchies -- if you love coconut, you have to try these Toasted Coconut Oatmeal Scotchies! They're soft and chewy and packed with coconut, oats, and butterscotch chips.

Toasted Coconut Oatmeal Scotchies

Yield: 4 dozen cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 c. granulated sugar
  • 3/4 c. light brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • 8-10 drops of Wilton's Toasted Coconut flavor concentrate
  • 1 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3 c. quick oats
  • 1/2 c. shredded coconut
  • 1 c. butterscotch chips

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl, stir together flour, baking soda, salt, and cinnamon. Set aside.
  3. In the bowl of a stand mixer (fitted with the paddle attachment), add the butter, sugars, eggs, and vanilla paste, and Toasted Coconut flavor. Beat on medium speed until light and fluffy, about 5 minutes.
  4. Gradually beat in flour mixture. Stir in oats, coconut, and butterscotch chips and mix until incorporated.
  5. Using a cookie scoop, scoop cookie dough balls and place onto an ungreased cookie sheet.
  6. Bake 8-9 minutes, or until edges are set. Cool on cookie sheet for 2 minutes; center of cookie might look underdone but will firm up as they cool. Transfer to wire racks to cool completely.

Notes

Recipe adapted from Nestle Toll House.

Store cookies in an airtight container at room temperature for up to 7 days, or in the freezer for 2-3 months. Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 4 days, if you want to make the dough now and bake them later.

http://www.framedfrosting.com/2015/05/toasted-coconut-oatmeal-scotchies.html

Have you made oatmeal scotchies before?

My Trip to Wilton Sweet Up 2015

Disclaimer: This was an all-expenses paid trip on behalf of Wilton as a member of their Sweet Treat Team. However, all opinions are my own. 

This past weekend, I attended the Wilton Sweet Up event…for the second time! (See last year’s recap here) I had such a fabulous time and met so many wonderful (and incredibly talented) bloggers and vloggers. Of course, I also learned about cake and cookie decorating and got a chance to use some of their BRAND NEW products! Similar to last year, they are doing ’20 in 20′ – one product released each day for 20 days!

I arrived in Chicago on Thursday afternoon and only had a few hours to kill before that night’s festivities began! I had a chance to reconnect with some old friends before heading to our meet & greet cocktail hour, sponsored by Tito’s vodka. I sipped on my Moscow Mule and began making the rounds to chat with some of the other bloggers and vloggers, including a few of my favorite gals from last year!

My Trip to 2015 Wilton Sweet Up

From left to right: Sues, Adeina, me, Marilyn, and Desiree

Sweet Treat Team Members

Back row: Marilyn, Karyn, Beth, Carlos, and Colby
Front row: Sues, me, and Julianne

There was a purple carpet laid out and a silver backdrop to take pictures and share what inspires us or what we love. I absolutely LOVE popcorn with Wilton Candy Melts. I have made Bunny Tails popcorn mix using the marshmallow Candy Melts but the flavor possibilities are endless! In fact, the Wilton staff used S’mores Candy Melts on the popcorn mix that was included in our hotel welcome bags. One word: delicious!

My Trip to 2015 Wilton Sweet Up

After dinner, I enjoyed a glass of Tito’s lemonade and ice cream topped with caramel sauce and Wilton’s Toffee Crunch sprinkles. At one point while eating dessert, I was cracking up that our entire table had our phones out and were either instagramming or tweeting about the event!

My Trip to 2015 Wilton Sweet Up

While enjoying my ice cream, Beth talked about the baking and decorating trends for 2015! There are so many fun trends for this year – some are based on taste while others are visual! I am SO excited to try a smoked dessert, as well as painting watercolors onto fondant.

My Trip to 2015 Wilton Sweet Up

We had the opportunity during Beth’s talk to sample a marvelous merveilleux – one of this year’s trends. It is a meringue sandwich with whipped cream in the middle that is covered in whipped cream and rolled in sprinkles or another garnish. I really enjoyed it and thought it was sweet but also very light.

The test kitchen also made s’mores truffles that we were able to sample. The idea of a dessert mash up is a usual dessert recreated into another form, such as french toast cupcakes or pecan pie cheesecake. The s’mores truffle was made with S’mores Candy melts (coming this summer!), had a mini marshmallow in the center, and was rolled in graham cracker crumbs. This mash up was delicious and I can’t wait to try and recreate it!

My Trip to Wilton Sweet Up 2015

After talking about trends, we had some more time to mingle before heading back to the hotel. We got back to the hotel around 8:30pm and I chatted some more with the ladies in the hotel lobby before bed. The next morning, we woke up bright and early and headed to the Wilton School of Cake Decorating. Beth and Elizabeth were in the kitchen waiting for us to do some boozy baking! We made White Russian Cookie Cups (using the new mega mini muffin pan), as well as Bloody Mary Muffins with a compound butter.

My Trip to Wilton Sweet Up 2015

I wasn’t a huge fan of the muffins (I’m more of a mimosa girl) but the White Russian Cookie Cups were out of this world!! I can’t wait to recreate these at home and maybe even get creative by using different flavors of Kahlua. Below is an action shot of me putting the glaze on each cookie cup.

My Trip to 2015 Wilton Sweet Up

After the boozy baking session, we were given a tour of the school and had the chance to see some of the cakes from the Masters Class. We then enjoyed a sack lunch before heading to Wilton HQ for the afternoon. Our first afternoon workshop was with the talented and oh-so-sweet, Amber from Sweet Ambs. She showed us how to decorate sugar cookies using royal icing and various wet-on-wet techniques. Below are some of the cookies that Amber created as demos for the workshop – aren’t they gorgeous?

You can also see the little pamphlet from the new Color Right performance color system. This is one of the new products that Wilton launched and we had the opportunity to test it out! The colors are SUPER concentrated and unlike the icing gel colors, these are in squeeze bottles which means you can measure exactly how much you put into your recipe. You can create the same color every time without worrying about whether or not it will match the icing you made before!!

http://treatology.wilton.com/recipe/White-Russian-Cookies

Here are some of the cookies that I created using the new color system. The colors in the pamphlet above are based on 2 cups of icing so I just cut each amount in half. For my teal color, I used 4 drops of blue and 1 drop of yellow. For the lime green, I used 8 drops of yellow and 1 drop of blue. I was so happy with the colors I chose – nice and bright!

My Trip to Wilton Sweet Up 2015

After our cookie decorating class, we headed to the test kitchen for a Treatology flavor contest! The fabulous Wilton staff made four kinds of sugar cookies and two buttercream icings using the new flavors and we had to taste each one and guess the flavor. I can’t even describe how awesome this new flavor set is – you can create a wide variety of flavors!

The toasted coconut cookies were my favorite and don’t even get me started on the peach + champagne frosting! I also really loved the combination of the warm cinnamon graham sugar cookie with a triple combo frosting which was salted caramel + toasted coconut + creamy vanilla custard. I was so worried that when mixing flavors together, one would overpower the other but that was not the case at all! I guessed all of the flavors correctly and was rewarded with a bottle of the new Blue Raspberry flavored sprinkles – can’t wait to use them!

My Trip to Wilton Sweet Up 2015

Our last workshop of the day was with Jenny Keller from Jenny Cookies – have you heard of her? She is well known for her amazing dessert tables and gave us a few tips on how to create the perfect table. The funny thing is that ever since I received the new Wilton Display Your Way Cake Stand, I had been thinking about doing a dessert table for my graduation party with a red, blue, and yellow Jayhawk theme. Now that I have tips from the pro herself, I have to do it!

My Trip to Wilton Sweet Up 2015

Jenny created a friendly competition in which we were presented with the task of creating our own dessert table using one color and styrofoam cakes from the Wilton cake vault. We were given access to a huge table of cake stands, as well as two items from the prop room. We were also given a dozen cupcakes and the new Color Swirl 3-Color Coupler so that our dessert table would have some variety.

My Trip to Wilton Sweet Up 2015

Although this was a competition, it was a ‘everyone is a winner’ competition and each team received a ribbon. Our group received the ‘Darling’ ribbon which I thought represented our dessert table perfectly! Afterwards, we celebrated with a few glasses of wine and a fabulous Italian dinner before heading back to the hotel.

My Trip to Wilton Sweet Up 2015

I spent my last night in Chicago sitting in the hotel lobby sipping on a mojito and chatting it up with some of the bloggers until 2am. I am so grateful to have attended Sweet Up again this year. I learned some new decorating skills, but maybe even more importantly…I had the chance to meet some new bloggers and pick their brains about anything and everything. Everyone in the blogging community is so open and at many times, I felt as if I was talking to a close girlfriend.

I am truly blessed to be part of the Wilton Sweet Treat Team and to work with so many talented ladies (and two men)! Blogging is something that most people can’t even begin to understand and it was so nice to be in a room with other bloggers who understand what you do for a living…and don’t judge you for taking photos of everything.

Have you tried the new Color Right or Treatology systems?
What part of Sweet Up would you have liked most?