With easter just two weeks away it is time for some pretty easter inspiration from the Design Centre, Chelsea Harbour, London – Europe’s premier Design Centre.
Caroline who is one of my loyal customers and a blog follower sent me these lovely images of an Easter party the Design Centre hosts each year.
So many simple and lovely ideas have gone into making this a special event – I love the pretty tiffany blue colour scheme, cute signs to let everyone know about the activities and all those adorable animals that kept the kids entertained! Here is what Caroline told me about the event
The Easter party is now a firm fixture on the Design Centre events programme. Now in its seventh year we have 80 children belonging to top Interior Designers, Editors and the pick of London’s social scene. Little People’s Bar with milk shakes in tiny bottles and little pots of popcorns greeted the children as they arrived. Craft tables, make your own Easter bonnets, face painting, rabbit and chick’s, a little pony called Tony along with lots of games to keep the children entertained. Tea was served in bespoke bindles which the children enjoyed sitting on hay bales scattered with cushions. Just before home time the Easter bunny led the children to collect their going home gift, a super soft white bunny and a little bespoke Easter bag to collect over 800 Easter eggs in a giant Easter Egg Hunt!
Today I am sharing a fantastic gluten and nut free Easter Egg idea coutesy of GIllian at Crumbs of Comfort Cake Design
Gillian is a master at gluten free recipes and ideas after being diagnosed with Coeliac Disease a number of years ago. She is well known for being able to help her customers celebrate special occasions while still cater for all known allergies in her baking.
This super cute idea uses Heritage nut free chocolate eggs available at Big W. I can’t wait to give it a try this easter
Raspberry Easter Eggs
12 hollow easter eggs (with tops cut off)
2 cups fresh raspberries (or frozen, thawed)
½ cup sugar
1 tablespoon lemon juice
1 – 1 ½ teaspoons gelatin
¼ cup cold water
1 cup of cream
In a food processer, puree raspberries, and stir in sugar and lemon juice. In a small pan sprinkle gelatin over cold water and allow to stand for a minute. Stir over low heat until gelatin is dissolved, add raspberry mixture and take off heat. Refrigerate for an hour. Transfer raspberry mixture into a large bowl and beat until light and foamy. Gradually add cream and beat until thickened. Spoon or pipe mixture into chocolate eggs and refrigerate for 1-2 hours. Can be served with whipped cream, or on top of a meringue with some fresh raspberries.
To see more from Gillian visit her on Facebook here