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DIY Sharpie Eggs!

DIY Sharpie Eggs!

This really is so simple it’s stupid. If you want to keep these eggs as decorations around the house after Easter I would suggest you ‘blow out’ the eggs (tutorial here), but if you’re holding Easter lunch and need a last minute something to finish the table off, just hard boil the eggs like we did! Pick white eggs for a modern monochrome look or brown eggs for a rustic finish. Once the eggs have boiled get your trusty sharpie pen and draw away…. Voila! there you have it. Try displaying in glass vases or small bowls around the table. Suggestion: use a couple different thicknesses of Sharpies to create contrasting patterns for each egg. Explore in using a different technique and weight for each egg. Don’t worry about being a stickler for neatness either, they’re not supposed to be perfect!


Black beauty: Guinness laced black velvet baby cakes

Black beauty: Guinness laced black velvet baby cakes

Top of the morning to you all! It’s St Patrick’s Day, so what better excuse than to find any recipe with Guinness in it? We road-tested these Black Velvet Baby Cakes….totally and utterly delicious. What’s even better, they’re a one pan wonder – just chuck it in one bowl and mix! Just be warned – they are super crumbly and moist, more like a pud’ and less like a cupcake, so can be a little messy. If you are cavalier in your measuring department, go easy on the liquids – too much moisture and these just fall apart.


100g softened butter, plus extra for greasing

175g light brown soft sugar

1 egg

100g self-raising flour

50g ground almonds

½ tsp bicarbonate of soda

5 tbsp cocoa, plus a little extra for decorating

150ml Guinness



Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely.

Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.