I’ve attended and planned many a baby shower in the past few years, but I must admit, this might take the cake as the most adorable. Beautifully planned and styled by Kelly McWilliams, this organic rabbit-inspired fête has a wonderfully intimate yet elegant vibe, and the soon-to-be daddy, Cody Hunter, captured every priceless moment perfectly. See even more here.
Event Planner, Kelly McWilliams created a beautiful rabbit themed baby shower for her photographer friend Tiffany (who happens to be my wife!) Tiffany had told her she’d always wanted a very organic feeling shower with little woodland animals or bunnies (since she was decorating her son’s room with the same feel).
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Kelly used a very clean organic pallet and incorporated simple greenery, root vegetables that she found at the local farmer’s market and several paper mache rabbits to create the overall feel. The invitations were created by Kelly herself using old torn tea-stained pages from the book “Peter Rabbit.”
Surrounded by her close friends they had a fun luncheon shower with a few games and gifts. One of Tiffany’s favorite details was the custom block making station. “It gave me a sweet handmade keepsake from every one of my friends who was there. So much more fun than a guestbook and something our son Asher can have forever.”
Photography: Cody Hunter Photography | Planner: Kelly McWilliams - Weddings By Socialites | Floral Design: Sue Bain - Signature Florals | Cake: Lady Cakes | Restaurant: Casa Ybel - Thistle Lodge
I am what some might call a tad bit decor obsessed, and of all the beautiful interior inspiration floating around the world wide web, I find myself always coming back to black and white. I think it’s because those hues can do just about anything. From dramatic to romantic to elegant to sweet – it’s a color combo that knows no bounds. And we’ve rounded up 51 of the most perfect examples.
51 Reasons Black and White is Having a MomentView Slideshow
Look no further than this mouthwatering brownie cake with salted caramel and peanuts featured on Lark & Linen and created by Butterlust Blog to satisfy your sweet tooth. Described as “a dessert that shamelessly flirts with the line between candy bar and chocolate torte,” it’s the stuff sweet dreams are made of.
Every blissful bite of this moist, slightly chewy cake reveals intense chocolate flavor thanks to the use of high quality bittersweet chocolate. Smothered in sweet and salty homemade caramel sauce and sprinkled with crunch Spanish peanuts, this decadent brownie cake is probably the best thing to ever happen. Now wipe your chin and get baking!
Abigail SilvermanBrownie Cake with Salted Caramel & Peanut Topping
1 Hour/s 30 Minute/s
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into 8 pieces
- 5 ounces quality bittersweet chocolate
- 3 large eggs, room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 2 tablespoons light corn syrup (or an additional 2 tablespoons brown sugar)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sugar
- 6 tablespoons water
- 1 tablespoon corn syrup
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt (adjust to taste, based on the saltiness of your peanuts)
- 1 cup Spanish or roasted,salted peanuts
- FOR THE BROWNIE CAKE: Preheat the oven to 350F. Grease an 8-inch springform pan and line the bottom with a parchment round.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a microwave safe bowl, combine the butter and bittersweet chocolate. Microwave in 30 second intervals, stirring in between each until just melted. Set aside to cool.
- In a large bowl, whisk the eggs, and sugars until well blended. Add the corn syrup and vanilla and mix to combine. Whisk in the slightly cooled chocolate mixture -- be careful that it's not still too hot, you don't want to scramble your eggs. Whisk in the dry ingredients until just combined. You will have a thick, glossy batter.
- Pour the batter into the prepared pan and smooth it into an even later. Hit the pan a few times against the counter to release any large air bubbles.
- Bake for about 40 minutes (start checking at 35), or until a toothpick inserted into the center comes out almost clean, with a few moist crumbs clinging to it.Transfer to a cooling rack and cool for 10 minutes, then remove the cake from the springform pan and let cool completely.
- FOR THE SALTY CARAMEL PEANUT TOPPING: In a heavy-bottomed saucepan, combine the sugar, water & corn syrup over medium-high heat Stir the ingredients to combine, the, heat without stirring until the ingredients come to a boil. Once the syrup starts boiling, keep a close eye on it, as once the color starts to turn it can darken very quickly. Allow the syrup to boil until it becomes a dark, amber color -- about the same shade as a copper penny. This will take anywhere from 5 - 10 minutes, depending on your pan and the heat level. If you're using a dark colored pan, you can test the color of the caramel by drizzling a small amount onto a white plate.
- Once the proper color is reached, remove the caramel from the heat and carefully pour in about half of the cream. The mixture will spit and spatter, so keep some distance. As soon as the bubbling calms a bit,stir in the remaining cream, add the butter and salt and stir until smooth.
- Let the caramel cool for about 10 minutes, then stir in the peanuts. Pour the mixture into a heat-safe bowl and let cool for another 30-45 minutes.
- To serve transfer the brownie cake to its serving dish and spoon the peanuts over the top.There will likely be extra caramel, so after spooning all the peanuts onto the cake, spoon a little extra caramel over the top, allowing it to drip over the edges of the cake for a gooey, messy presentation. For a neater presentation, place the cake back into the springform pan after cooling, spoon the caramel peanuts over the top and let set in the pan before serving. Reserve any extra caramel and use at a later time -- ice cream sundaes are a great idea!
- NOTES: For a semi-homemade version, skip the homemade caramel and use a prepared caramel sauce instead. This recipe calls for corn syrup, which can be slightly controversial, but it helps add a nice chewiness to the brownie cake. I say that as long as you're indulging, you might as well go for it, but if you prefer you can substitute the same amount of regular or brown sugar in both the cake and the caramel.
Photography, Recipe & Styling: Butterlust Blog | Source: Lark & Linen