Do You Believe in Fairies?

Fairy Dust

Photo Courtesy of Ciao! Newport Beach

Bring your guests to a magical wonderland filled with fairy lights, whimsy, and wonder. This look invites guests into a magical enchanted forest with draping limbs, twinkly lights, crystal drapings, and more. Enhance the effect below with wide candles and rustic seating. Make seating more comfortable however with lush pillows or cushions.

Tip Courtesy of Mon Cheri Bridals 

Knee High to a Grasshopper

Photo Courtesy of Vicky Wasik

Maybe grasshoppers are just fairies in disguise? Even if they’re not, you’ll enjoy this Grasshopper pie.

For the Crust:

24 chocolate sandwich cookies (25 ounces; 700g) (homemade or store-bought)

2 tablespoons melted unsalted butter (1 ounce; 30g)

2 tablespoons heavy cream (1 ounce; 30g)

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume

For the Filling:

4 large eggs

3/4 cup sugar (5 1/4 ounces; 150g)

1/4 cup Fernet Branca (2 ounces; 60g); see note

1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume

1/4 to 1/2 teaspoon peppermint extract, to taste (see note)

1 to 3 drops green food coloring (optional)

1 1/2 cups heavy cream (12 ounces; 310g)

4 ounces (110g) dark chocolate, melted

For the Fudge Topping:

1 cup sugar (7 ounces; 200g)

1/2 cup cocoa nibs (2 ounces; 60g)

2 tablespoons molasses (1 ounce; 30g), not blackstrap

1/4 cup grapeseed oil or any other neutral oil (1 1/2 ounces; 40g)

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume

1/2 teaspoon vanilla extract

1/2 cup heavy cream (4 ounces; 110g), cold

Additional whipped cream and melted chocolate for garnish (optional)


For the Crust: In a food processor, blitz cookies until they are fully crumbled. Drizzle in melted butter and cream and add salt. Pulse to combine. (Alternatively, place cookies in a large zip-top bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and combine with butter, cream, and salt.) Transfer crumb mixture to a deep-dish 9-inch pie plate. Using your hands or the back of a measuring cup, press crumbs evenly along walls and bottom of pie plate. Set aside.
For the Filling: Fill a medium saucepot with at least 1 1/2 inches water and bring to a simmer. In the bowl of a stand mixer, whisk together eggs, sugar, Fernet Branca, and salt. Place bowl over pot of simmering water. Stirring constantly with a flexible rubber spatula, heat egg mixture until it reaches 165°F (74°C), about 10 minutes.


Remove bowl from heat and place on stand mixer with whip attachment. Whip egg mixture on high until it becomes thick and pale and doubles in volume, about 10 minutes. Reduce speed to low and add peppermint extract and food coloring (if using). Mix to combine and transfer egg mixture to a wide bowl.


In stand mixer bowl (no need to wash it), whip cream until it reaches soft peaks. Gently fold whipped cream into egg mixture. Using a fork, drizzle streaks of melted chocolate over the entire surface of the mint mousse. Set bowl of mousse in refrigerator until chocolate hardens, about 5 minutes. Using a flexible rubber spatula, crack chocolate streaks into 1-inch pieces and fold into mousse. Repeat the chocolate-drizzling and folding procedure until no more chocolate remains. Pour mint mousse into prepared cookie crust and freeze for at least 6 hours, and preferably overnight.
For the Fudge Topping: Line a rimmed baking sheet with a Silpat or well-greased piece of aluminum foil. In a 1-quart saucepot, combine sugar with 1/4 cup water. Cover and bring to a simmer over medium heat, about 4 minutes. Remove lid and cook sugar syrup until it becomes a deep golden brown. Remove from heat. Add cocoa nibs and stir to combine. Carefully pour caramel onto lined baking sheet and allow to fully set and cool, about 1 hour.


With a rolling pin, crack caramel into 2- to 3-inch pieces. Transfer pieces to a food processor and pulse until caramel is mostly finely ground. Add molasses, oil, salt, and vanilla and process until combined. With food processor running, slowly drizzle in chilled cream, stopping to scrape down bowl’s sides if needed. Transfer mixture to a piping bag fitted with a plain #17 tip and chill for at least 1 hour before piping.


To Finish: Remove pie from freezer and garnish the top with fudge in a crisscross pattern. Fill a piping bag fitted with a #32 open star tip with whipped cream and pipe along the border. Drizzle the edges with melted chocolate, if desired. Using a knife dipped in hot water, cut pie into 8 to 12 slices and serve with extra fudge on the side.

Fairy Floss Martini

Photo Courtesy of Claire McEwen

Did you know Cotton Candy was called Fairy Floss in other parts of the world? No matter the name, this fun cocktail is one for the fairy tales.


Per Cocktail

50 ml /1.5 fl oz vodka (vanilla vodka is a good option if you have it!)

150ml/ 5 fl oz cranberry juice

1 tsp lemon juice

a handful of fairy floss cotton candy/candy floss


Mix the vodka, cranberry juice and lemon juice together in a shaker with plenty of ice.
Add the fairy floss (cotton candy/candy floss) to your martini glass.
Strain the martini over the fairy floss and watch the instant magic

The Blue Fairy

Photo Courtesy of Adinayev

Create a magical fairy effect with a mural such as this one, painted on shipping containers that doubled as storage for the event. Lit with blue lights, guests could step in front of the mural and as a silhouette be transfixed into a blue fairy. As bonus for this effect, the company integrated the III points logo in the center, which is an inverted triangle. It’s a subtle but notable effect.

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