Believe in Unicorns
Over the Rainbow
Photo Courtesy of The Wedding Scoop
Unicorns themes are a popular trend. While the magical, mystical creature has been popping up in everything from café’s to frappe’s, the glittery and pastel color scheme can be done, without being overdone. This simply pastel ombre theme fits the unicorn bill with a rainbow of florals, glassware, candles and even parasols.
Tip Courtesy of The Wedding Scoop
Photo Courtesy of Mac Lab
While cakes seem to be the go to Unicorn style, we are in love wit this other popular treat, the macaron.
1/4 cup heavy cream
6 ounces white chocolate chips
1/4 cup fruity pebbles cereal, crushed
For the macarons:
1 cup confectioners sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1/4 cup Fruity Pebbles cereal, crushed
To make the filling: In a microwave-safe bowl, heat cream until simmering. Pour over chocolate chips and allow to sit for a few minutes before stirring. Mix together white chocolate ganache. Add crushed cereal, mix, and set aside.
To make the macarons: Preheat oven to 375ºF. Pulse confectioners sugar and almond flour in a food processor until combined. Sift mixture twice. Set aside.
In a stand mixer, whisk egg whites on medium speed until foamy. Add cream of tartar and continue mixing until soft peaks form. Turn the speed to low and add sugar, and then increase the speed to high and whip until stiff peaks form. Turn off mixer and gently fold almond flour mixture into the egg whites.
Carefully transfer mixture to a pastry bag fitted with a 1/2-inch or #6 plain tip and pipe 3/4″ in diameter rounds spaced an inch apart onto a parchment-paper-lined baking sheet.
Crush Fruity Pebbles into a fine grind and sprinkle on top of piped macarons. Tap the bottom of the baking sheet to remove any air from the batter, and let stand for 15 minutes so the cookie creates the shell.
Reduce oven heat to 325ºF and immediately bake macarons for 8 to 10 minutes or until the cookie is crisp and firm, rotating the sheet halfway through. Bake one sheet at a time, raising the oven temperature back to 375ºF and then letting it drop to 325ºF with each tray.
Once cool, use an offset spatula to remove the cookies from the parchment paper. Sandwich together two cookies with about 1/2 teaspoon of ganache in between. Gently press cookies together until the ganache just reaches the diameter of the macaron.
Tip Courtesy of Pop Sugar
Photo Courtesy of The First Year Blog
Every since the Unicorn Frappuccino exploded onto the scene, copy cat drinks also popped up. This healthy version converts the rainbow theme into a delicious smoothie.
yield: 3-4 CUPS OF EACH COLOR OF SMOOTHIE
1 frozen banana
1/2 cup greek yogurt, vanilla or plain
1/2 cup frozen raspberries
1/2 cup frozen strawberries
water or liquid for blending
Place all the ingredients in a blender and blend until smooth. Add more liquid to help it blend if it’s too thick.
Transfer the smoothie to a bowl or container, rinse the blender and prep the next smoothie.
Carefully layer each color smoothie in glasses in rainbow order. If desired, blend the smoothie using a straw or stir stick. Top each smoothie with a toothpick filled with leftover fruit.
I was able to make 8-10 rainbow smoothies using 15.5 oz glasses.
The recipe can be scaled back to yield a smaller portion. Simply cut each smoothie recipe in half.
If you’d like to avoid canned fruit, use fresh fruit. I would suggest cutting it up and freezing it so the smoothie will still be frosty and thick.
If you are opposed to using a small amount of blue food coloring to achieve the blue layer, it’s totally fine to skip that layer! If you want to go the all natural route, here is a tutorial for how to make natural blue food coloring, or you can buy natural blue food coloring here or here as well.
Photo Courtesy of Erika Layne Photography
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