This weekend, my husband hosted an overnight house party for 14 of our closest couple friends including a dear friend from D.C.   The beautiful venue was an oceanfront house he rented in Sandbridge, a coastal community in southern VA Beach.  The two-story house–with a kitchen on each floor!–accommodated us all very comfortably, with rooms to spare.

The party concept was entirely Joe’s idea, though he turned all of the details over to me.  Through the efforts and generosity of many, I have to say that everything was completely perfect, far surpassing my greatest expectations!  Thanks to all!

We based virtually the entire catered menu for Saturday night’s dinner on recipes from my new cookbook, including these exquisite cupcakes artfully crafted by Chef Emily de Long of the Gourmet Bake Shoppe in Virginia Beach.

After an initial meeting, I emailed Chef de Long the Chocolate Carrot Cake recipe from The Blooming Platter Cookbook, and she used her own naturally vegan buttercream and sugar artistry to recreate two different cupcake designs I had researched, lending to them her own special touches.  Then she wrapped them in scalloped cupcake wrappers I had made using a template I found online and scrapbook paper from a local arts and crafts store.

The end result is my idea of a Blooming Platter!

I ordered far more cupcakes than we needed because I wanted a bountiful display.  But I also ordered individual cupcake boxes so that I could send the leftovers home with our guests.  They made beautiful Mother’s Day gifts, as several people were meeting their mothers for brunch today.

Stay-tuned for more food-related posts from this lovely party and Happy Mother’s Day to mothers of all kinds wherever you may be.

For this luscious recipe, I hope you’ll consider purchasing a copy of The Blooming Platter Cookbook for your collection.  It is available at Amazon; Barnes & Noble; and locally at Prince Books, Norfolk’s favorite book store:  109 E. Main Street, Norfolk, 757-622-9223, staff@prince-books.com.