Mother’s Day brunch & dinnerware sale

The House Lars Built Dinnerware for Twig NYMother's Day brunch ideas with dinnerware from Twig NY by The House That Lars Built crepe cake recipe for Mother's Day

When I see a product I love sometimes I have a hard time envisioning how I would use it and incorporate it into the things I already have. Perhaps the same goes with you? So, I thought it would be fun to show you how I styled my three dinnerware collections for Twig NY for three different parties/gatherings starting with this first one, a Mother’s Day brunch. I used my Scandinavian Flowers collection for the gathering pulling inspiration from a Danish summer home—the kind I used to visit when we lived there. Think farm tables and woods and gorgeous spring flowers (by my favorite Tinge Floral).  I paired it with a complementary palette of blues and mints and blush pinks and set a table of a crepe cake (by my favorite food ladies, Ramblin Rose Cafe) topped with edible flowers, macarons, tea, donuts, yogurt, and fresh juices.

And good news! My dinnerware collections are on sale from now until May 5th. Save up to 20%. And get free shipping on orders over $85 until April 30th.

If you do use my dinnerware for your events, take a pic and tag it with #LarsForTwig. I love to see how you use it!

Photography by Chaunte Vaughn  |  Food by Ramblin Rose Cafe  |  Styled by Brittany Jepsen  |  Flowers by Tinge Floral  |  Macarons by Seine Macarons  |  Additional dinnerware accessories provided by Terrain

Complete the look:

Scandinavian flowers dinner plate  |  Scandinvian flowers dessert plates  | Scandinavian flowers mugs  | Scandinavian flowers bowls  |    Rose tumblers  |  Pale mint tablecloth  |  Gold-tipped flatware  |  Small ceramic ring dish  |  pink ceramic dishes from Suite One Studio  |  Edible flowers  |  Grey ceramic dessert tray

To make the delicious crepe cake from Ramblin Rose Cafe, see below

They used Julia Child’s crepe recipe from Mastering the Art of French Cooking

1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cups flour scooped and leveled
4 Tb melted butter
A rubber spatula
  1. Mix all ingredients until smooth in a blender or with a whisk. Refrigerate overnight.
  2. Heat a non-stick frying pan over medium heat. Brush with melted butter.
  3. Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
  4. Cool on a rack or plate as you finish making the rest. Serve as desired.
Make twenty crepes and let cool. Crepes freeze nicely so this can be done ahead of time, make sure to wrap tightly with plastic wrap.
Mascarpone Lemon Cream32oz organic heavy cream
8oz mascarpone cheese (room temperature)
powdered sugar to taste —about 1/4c.
1 Tsp. good vanilla extract
zest and juice of a lemon
  1. Whip cream until stiff peaks form
  2. Then add in vanilla, powdered sugar, lemon juice and zest.
  3. You want a nice stiff cream but be careful not to make butter. Then fold in the mascarpone with a spatula. Keep cold until crepes and cooled and ready for staking.
How to assemble the cake: On a cake stand put a layer of cream to act as the glue then begin your layering with a liberal amount of cream in each layer, cream, crepe, cream, crepe, repeat!Top with a dusting of powdered sugar, honey drizzle, lemon zest and edible flowers, we used snapdragons and chamomile.



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