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How I wonder what you are: a baby's gender is revealed at a twinkle-themed party filled with sweet wishes.

AS A COOKIE BAKER, MAGGIE WEIR IS WELL ACQUAINTED WITH THE CONCEPT OF CREATING CONFECTIONS FOR SPECIAL CELEBRATIONS. BUT STIRRING UP SWEET NEW MEMORIES FOR HER OWN BABY'S GENDER REVEAL PARTY WOULD INVOLVE AN EVEN MORE ELABORATE RECIPE-CHOCK FULL OF STARLIGHT, SPARKLES, AND PLENTY OF SUGAR.

The summer soiree was held at the home of Weir s parents, Billie Jean and Keith Giffin, on the banks of the Ross Barnett Reservoir in Brandon. With a theme of "Twinkle twinkle little star, do you know how loved you are," Maggie and Billie Jean selected gold-rimmed and ruffly Annieglass serving pieces and with napkins with gold foil. They kept to a fresh all-white palette for flowers, and even the food was in white and gold hues.

Guests entered through front doors upon which hung baby clothes that Billie Jean had hand-sewn for the baby. As they stepped inside, friends and family members shared their wishes and prayers for the little one inside beloved children's books.

The dining room table served as the focal point, with a centerpiece created of Maggie's rocking horse surrounded by white roses, hydrangeas, and baby's breath. Baby gowns sewn for Maggie by Billie Jean were displayed around the table, along with Maggie's French hand-sewn bonnets.

"The table was filled with all of my husband Bowen's and my favorite desserts," says Maggie--from white chocolate popcorn, white chocolate peanut butter fudge, and white chocolate-covered Oreos to macarons and vanilla cupcakes from Muddy's Bakery in Memphis. A constellation of gold star sugar cookies created by Maggie's company, Weir Delicious, completed the sweet assortment.

Guests noshed on the desserts and sipped Champagne indoors before heading outside in anticipation of the big reveal. An inflatable swan filled with white roses and hydrangeas floated in the pool out back as an homage to the classic stork, and a table was set near the water to offer a bounty of honeycomb, rustic bread loaves, and a tiered server overflowing with fruit and imported cheeses. Billie Jean created white pillows accented with gold stars to dress up the patio furniture for the occasion. Twinkling star-shaped lights were fittingly strung around the scene, and a star shape was illuminated on the brick wall of the house facing the water.

The moment when the baby's gender was revealed was planned with the Reservoir location in mind. "We all waited as a friend lit fireworks to shoot over the water," Maggie says. "They made several huge blue shots in the air! At the same time the fireworks went off, a friend shot blue confetti into the air, and the star on the wall changed to flashing blue lights. It was raining joy! My husband is the fourth, so we were very excited to have a little boy and carry on the name."

It would be a few more months until little Alva Bowen Weir V, who like his father goes by Bowen, would make his grand entrance into the world. And now with a newborn at home, Maggie can still recall the excitement of this day on which she found out a little more about him.

"Seeing my husband's face and the tears roll down when we found out it was a boy was one of my favorite moments of all time," she says. "It was pure joy among twinkling stars.
WHITE CHOCOLATE POPCORN

1 (3-ounce) bag buttered popcorn
1 (24-ounce) bar almond bark (white or vanilla flavored)

Pop popcorn according to directions, then lay cooked popcorn on a
sheet tray. In the meantime, melt white chocolate in a glass bowl
in a microwave at 30-second increments until almost melted (not all
the way), then continue to stir until smooth. Drizzle over popcorn.
Allow to cool, then gently break apart clusters.

Yield: 12-16 servings

WHITE CHOCOLATE PEANUT BUTTER CUP FUDGE

1 (12-ounce) bag white chocolate peanut
butter cups
2 1/2 cups white chocolate chips
1 (7-ounce) tub marshmallow creme
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 stick butter

Remove wrappers from white chocolate peanut butter cups, and cut
them into fours. In a large bowl, place white chocolate chips and
marshmallow creme; set aside. In a saucepan over medium heat, melt
sugar, heavy cream, salt, and butter until it starts to boil. Cook
for 5 minutes. Pour warm ingredients into bowl of chocolate chips,
and mix with a blender until smooth and soft. Fold in half the
white chocolate peanut butter cups. Pour into parchment-lined
9-inch-square pan. Sprinkle remaining peanut butter cups on top.
Refrigerate for 3 to 5 hours.

Yield: 36 small pieces


Caption: ABOVE: Paddles Up Rentals & Sales provides stand up paddle boards for a day on the water.

Caption: CLOCKWISE FROM TOP LEFT: Gowns sewn by the baby's grandmother doubled as front-door decorations. These stellar sugar cookies were baked by Maggie Weir's own cookie company, Weir Delicious. Glasses were rimmed in sparkling gold sugar. Simple but elegant appetizers were set out near the reservoir. Maggie's own rocking horse served as a sentimental centerpiece. Gold star confetti on tablecloths and star-adorned pillows continued the out-of-this-world theme. OPPOSITE: A floating swan adorned with flowers serves as a stork delivering a bundle of joy.
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Title Annotation:FOOD & ENTERTAINING: Southern Soirees
Author:Bozeman, Kelli
Publication:Mississippi Magazine
Date:Jul 1, 2017
Words:862
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