Spring is officially here and Easter is on the way! I’ve always filled the house with Spring decor but have never really been inspired enough to decorate for the Easter holiday itself. This year, though, I’m going to give it a shot! There are just too many cute ideas to pass up, from wreaths to baking to egg decorating…if you’re crafty or a DIY’r the Easter possibilities are endless. Here are 5 projects that have inspired me to get my house Easter ready this season. I would love to hear from you as well…do you have a favorite Easter project or a new one you’re anxious to try out this year?
#1. Easter Tree
Eggshells painted with a Spring floral pattern are secured to a cherry blossom branch with string to make this beautiful display. The eggs were hollowed out as opposed to hard boiled. Maybe you guys know how to do that but I’ve never tried it before…here are the step by step instructions courtesy of eHow:
#2. Tea Cup Floral Displays
This display is as much for Spring as it is for Easter and I love it! If it’s not practical for you to keep your table set all the time (for me it’s not) try putting together the place setting and displaying them on a bar or coffee table.
#3. Coconut Nest Cupcakes
If you have a cake stand with a glass cover these can be displayed before they’re eaten. The recipe yields 40 so maybe you can feed your family half and insist they wait a few days before eating the rest : )
- 1 1/2 cups all-purpose flour
- 3 cups cake flour (not self-rising), sifted
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon baking soda
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 6 large eggs, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 recipes Basic Vanilla Buttercream
- 3 cups shredded sweetened coconut, toasted
- Pastel-colored candy-coated chocolate eggs, for garnish
- Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners; set aside.
- Whisk together both flours, baking powder, salt, and baking soda in a medium bowl.
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed.
- Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.
- Fill prepared muffin cups halfway full with batter; transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely.
- Using a 2-inch ice cream scoop, scoop buttercream on tops of cooled cupcakes; sprinkle buttercream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of buttercream; fill with chocolate eggs. Serve.
So very fashionable, right…ombre is everywhere so why not on your Easter eggs! Glo has a great full tutorial on how to get this look right…follow one of the picture links above.
#5. Colorful Deviled Eggs
I want to make these for our next get together or even on a Sunday afternoon for the family to snack on. They’re almost too pretty to eat – take them to a church function or Spring baby shower. They are officially now a must for Easter dinner.