My dear friend Lauren, from Sew You Think You Can Cook, is having a baby this summer and we had a Winnie the Pooh themed baby shower for her last weekend.
Her friend Kate and I joined together to host the baby shower. We started by making these Winnie the Pooh Invitations. Kate’s handwriting is much better than mine, so she wrote the quote and drew the umbrella on each invite. I used scrapbook border punches for the edging and added a Winnie the Pooh embossed dye cut made with my Cricut Cuttlebug Machine.
Kate did an absolutely amazing job with the decor. She painted 4 canvases to create a Winnie the Pooh scene. She also painted Lauren’s Hundred Acre Wood sign using the back of cereal boxes, created the wreath for the door, decorated tea candles with little bee tags, and made a rain cloud to hang over the gift table.
I got the idea from D Park Photography to paint clay pots to resemble honey pots. I made a smaller one to hold the silverware and a larger one for cards on the gift table.
Kate created the beautiful cake for the shower. She formed the dark chocolate base into the shape of a book, covered it with cream cheese frosting, drew the Pooh and Piglet image with melted chocolate, and filled it in with frosting. I absolutely love the quote.
I made “honey pots” by filling chocolate bowls with honey white chocolate mousse and decorating them. I got the idea from Sugar Hero.
To make the chocolate bowls, I melted 12 ounces of chocolate in a double boiler. I recommend inflating small water balloons. I used larger balloons since they were leftover from Evan’s birthday party. This made it a little more difficult to get the edges of the bowls even and they turned out larger and wider. Make sure the melted chocolate is cooled to room temperature before dipping the balloons (or you may have exploding balloons and chocolate).
I placed the chocolate covered balloons on a large cutting board lined with parchment and placed it in the refrigerator for a few hours to set. Once they were chilled, I popped each balloon and waited for the balloons to retract completely to the bottom of the bowls before removing. I prepared the mousse and let it come completely to room temperature before filling up the chocolate bowls and placing them back in the refrigerator (this is important- if the mousse is warm at all, it will melt the chocolate). I let the mousse refrigerate overnight.
Right before the shower, I drizzle melted white chocolate around half of the pots to resemble honey (also completely at room temperature to keep the bowls from melting) and piped bees on the other half. I placed them back in the refrigerator until the shower started.
Kate and I worked together to make Tigger Tails as favors. We coated pretzel sticks in Wilton Orange Candy Melts and placed the pretzels on parchment. Once the candy melts set, we drizzled them with dark chocolate.
We got the Tigger Tail idea from Handmade by Meg K.
For food: we served a vegetable platter with dip, spinach dip in a bread bowl, and pita pouches with roasted chicken and toppings. We got the idea for the Kanga Pita Pouches from Spoonful.
For beverages: We served Strawberry Lemonade, Blueberry Iced Tea, and water.
Lauren loves games, so we put together The Price is Right and Bingo. For The Price is Right, I created a word document and added 10 baby items to guess the price. I used a mixture of items off her baby registry and common baby items at Target.com.
I found a template for the Bingo cards from One Tough Mother. She has five different cards available, so I used paint to switch around a few squares to create 10 unique bingo cards total. I used my scrapbooking Double Embossed Button punch to create little buttons to cover the spaces.
Overall, it was such a wonderful day and I am happy Lauren enjoyed everything. Congratulations Lauren on your new adventure!
Honey White Chocolate Mousse
Adapted from Sugar Hero
12 ounces white chocolate, chopped
1/4 teaspoon salt
2 cups heavy cream, divided
6 tablespoons honey
2 teaspoons unflavored powdered gelatin
2 tablespoons + 2 teaspoons cold water
8 ounces white chocolate, melted
Honey for drizzling
In a medium saucepan, stir together white chocolate, salt, 3/4 cup of the heavy cream, and honey over low heat. Continue to stir until the chocolate has completely melted and is smooth. Remove from heat and allow to cool completely to room temperature, stirring occasionally.
In a small bowl, sprinkle gelatin over cold water. Stir to combine. Let sit until the gelatin has absorbed the water, 5-10 minutes. Once the white chocolate cream mixture has cooled, microwave the bowl of gelatin for 15 seconds, until liquid. Pour into the white chocolate mixture and stir until incorporated.
In a medium bowl, beat the remaining 1 1/4 cups heavy cream until stiff peaks form. Gently fold half of the whipped cream into the white chocolate gelatin mixture. Fold in the remaining whipped cream. Divide the mousse among prepared chocolate bowls or 8 (3/4 cup) ramekins. Refrigerate for at least 2 hours to set.
If desired, decorate the chilled chocolate bowls with white chocolate. Place the white chocolate (you can also use frosting for this) in a piping bag fitted with a small circular tip. Decorate the edges of the bowls with bees or other designs. You can also use a small spoon to drizzle melted white chocolate around the edges of the pots to resemble honey. Make sure the melted chocolate is completely cooled to room temperature and the chocolate bowls are chilled to prevent the white chocolate from melting the bowls. Place the decorated bowls back in the refrigerator to set the white chocolate.
If desired, drizzle extra honey over the mousse right before serving.