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If there is one thing that is a universal love of the patterned people, it’s Champagne and today we are celebrating the most glorious day of the year – World Champagne Day!

There is something rather grand about this classic cocktail – the bitters-soaked sugar cube creating a sweet, sour and bitter combination that adds a little drama as the sugar cube dissolves into the glass of bubbles. We’re loving this classic favourite as a pre-dinner aperitif or post-ceremony toasting cocktail served best in coupes or flutes of course!

Ingredients

  • Champagne
  • 15ml Cognac
  • 2ml Angostura Bitters
  • One sugar cube
  • Citrus Twist

Method:

  1. Add a sugar cube to the bottom of a champagne fluter
  2. Carefully add the bitters and cognac
  3. Top with chilled champagne
  4. Garnish with a citrus twist
Recipe and image by Polka Dot Bride.

Baking for your own event may seem overwhelming, but a love of cake and handmade treats shouldn’t hold you back if you have a simple yet effective way of decorating. Enter these simple tree cake toppers! A quick and easy way to make your next towering cake look even more spectacular!

Play around with different shapes and materials to create a delightful forest on top of your next masterpiece, ensuring it will look stunning! Think clean and classic shapes and pastel paper for a modern romantic event, or go colourful to add some fun!

You Will Need:

  • Wooden skewers or craft sticks
  • Heavy paper stock in your choice of colour and texture
  • Scissors
  • Double sided tape

What To Do:

Step One. Begin by cutting out simple triangles for your trees. These can vary in height and width. Consider the size of your cake – don’t be afraid to make a lot of ‘trees’ as well as some larger sized trees for a statement look!

Step Two. Fold the triangles neatly down the centre from the tip to the middle of the base. Cut pieces of double sided tape and press these firmly to the fold.

Step Three. Firmly attach your craft sticks or skewers to the taped area. You can add a second triangle to the back side of you ‘trees’ at this point if you choose.

Step Four. If you’d like to keep a clean and modern design, keep the triangles plain. However, if you’d like to play around with sizes and shapes, trim and cut your triangles to vary the designs.

Step Five. That’s it! Grab your freshly baked and iced cake (yum!), and pop your trees on to create a gorgeous forest. Add flowers and fruit if you like, or keep it simple. Your guests will love the styling, and you’ll love how easy it is!

Ms Zigzag says: There are so many ways to take an already awesome-looking cake to the next level. Tree toppers gives this cake a sky-high, grande appearance. If a DIY polaroid cake topper is more your style, we have a tutorial for that here too. 

I’ve said it before and I’ll say it again, I adore egg white cocktails. The Emporium Hotel has dreamed up this delicious drink, which they call the ’10 of Diamonds,’ combining Martell VS Cognac, Wild Strawberry Liqueur, lime juice, egg white, agave nectar, raspberries and pepper. We love the customised ‘E’ created with the pepper garnish. Nice touch!

10 of Diamonds

Ingredients:

40ml Martell VS

20ml Wild Strawberry Liqueur

10ml Lime juice

5ml Agave Nectar

5 Fresh Raspberries

1 Egg White

Pepper

Method:

Muddle raspberries and add the rest of the ingredients except the pepper to a cocktail shaker and shake over ice, double strain and garnish with cracked pepper and a mint leaf.

Glass: Martini

If a trip to Brisbane is in your near future, they have a killer deal for you… The Emporium Hotel in Brisbane has announced the Signature Sips package featuring four cocktails of your choice from their specially curated 10th Anniversary Cocktail Menu, seasonal tapas board, a reserved spot in the stunning Cocktail Bar, late checkout and valet parking, all for the special enhancement price of $100 plus room rate. The offer is available until December 31st 2017. Enjoy Dotties!

Recipe and image by The Emporium Hotel in Brisbane.