Rose Golden

Written By Renee Meuse

Published June 17, 2021

A homemade, rose golden prom party for this beautiful girl to celebrate a special night. Details on party supplies, recipes and tips and tricks below.

Photos by Kate Jadney Ranaldi.

 

Charcuterie

Create an arrangement of your favorite meats and cheeses. Customize the platter with words using alphabet letter cut-outs purchased from Michael's. Using a softer cheese, such as fontina or swiss, will allow for an easier release and less cracking. Slice cheese into thin slices and press cut-out into cheese. Carefully remove.
 

Thai Peanut Shrimp Skewer

A refreshing snack, perfect for warmer days. 

  • Watermelon, cut into 32 cubes

  • Shrimp, cooked, cleaned, peeled and tails removed

  • Basil Leaves

  • 2 Cloves Garlic, minced

  • 1 teaspoon dried Ginger

  • 1/4 Cup Peanut Butter

  • ½ Cup Rice Vinegar

  • 1 Tablespoon Low Sodium Soy Sauce

  • Kosher Salt, to taste

  • Pepper, to taste

  • Toothpicks / Skewers

In a small bowl whisk the vinegar and peanut butter until smooth. Stir in the garlic, ginger and soy sauce until well blended. Season with salt and pepper. Add shrimp and marinate 1 hour, up to 24 hours. Skewer shrimp, basil and watermelon cube. Serve with extra sauce. 


Prosciutto and Melon

A favorite in our house, drizzled with sweet balsamic glaze. 

  • ½ lb thin sliced Prosciutto, cut into thirds lengthwise

  • Melon, cubed

  • Balsamic Reduction/Glaze

  • Toothpicks 

Ribbon a piece of prosciutto on each toothpick and add a level piece of melon so the skewer stands straight and upright. Drizzle with balsamic glaze.


Vanilla Cupcakes with Vanilla Buttercream and Rose Gold Décor

Dress up your favorite cupcake recipe with beautiful, shiny adornments. The rose gold luxury sprinkles were purchased from Sweet Lola’s Sugar Art Supply Shop on Etsy, the delicate rose gold butterflies are from Amazon and the rose gold cupcake liners are also from Amazon. I used three different piping tips for the frosting, alternating a Wilton 4B, 1M and 2D. 

For the Cupcakes:

  • 1 Cup Flour

  • 1 ¼ tsp Baking Powder

  • 1/8 tsp Salt

  • 2 Eggs

  • ¼ Cup Butter, unsalted, cut into cubes

  • ½ Cup Milk

  • 2 tsp Vanilla

  • 1 ½ tsp Vegetable Oil

  • Cupcake Liners

Preheat oven 350 degrees. Place muffin liners in tins. In a large bowl, whisk flour, baking powder and salt. Set aside. Place butter and milk in a heatproof liquid measure cup and microwave 2 minutes or until butter melts. Cover and keep warm. In a separate large bowl, beat eggs until volume is tripled and almost pure white, about 6-8 minutes. Add flour mixture to eggs in third interval and mix for 5 seconds after each addition. Blend until just mixed. Temper the milk by pouring the hot milk, vanilla and oil into the empty flour bowl and add about ¾ cups of the egg batter to the hot mixture. Use a whisk and blend vigorously until smooth. Pour the milk mixture back into the egg mixture and mix on low for about 15 seconds. Scrape sides and beat for another 10 seconds. Batter will be smooth and pourable. Fill muffin tin 2/3 of the way up. Bake 20 minutes or until toothpick comes out clean. Cool on cooling rack.

Vanilla Buttercream:

  • 2 Sticks Butter, unsalted and softened

  • 1 Lb Powdered Sugar

  • 3 tsp Vanilla

  • 1-2 Tbl Milk

Beat butter with whisk attachment for 1 minute until light and creamy. Add powdered sugar in thirds, beating well after each addition. Then on high for 3 to 5 minutes until fluffy. Add vanilla and milk as needed to reach desired consistency. Pipe frosting on cupcakes as desired and decorate before set. Store at room temperature up to 3 days. 


Chocolate Covered Pretzels and Strawberries

Brush on some luster dust and sprinkle pearlized luxury shots to a chocolate dipped treat to add an element of beauty and awe.

  • Pretzel Rods

  • Strawberries, cleaned and dried

  • Dolci Futta Chocolate Melting Wafers, both white and chocolate

  • Mini Cupcake Liners

  • Wilton Oil Based Candy Colors, pink and orange

  • Parchment Paper

Melt Chocolate in 30 second intervals until smooth. For the white chocolate, add 2 parts pink and 1 part orange oil-based candy color to reach the desired shade of pink. I used two shades, one lighter and one darker for the strawberries. 

Pretzels – Dip pretzels into chocolate and spoon chocolate to the desired length. I like to leave about 1.5 to 2 inches of exposed pretzel for holding. Shake off excess chocolate and place on parchment paper. If using sprinkles, add immediately before chocolate sets. Once set, brush on luster dust using a small fluffy paint brush to the white/pink chocolate rods to create a pearl finish. To the milk chocolate pretzels, use some of the remaining pink/white chocolate and drizzle stripes along the rod by filling a plastic pastry bag with a small cut tip. Let set fully and store in an airtight container up to one week.

Strawberries – Using a toothpick or two inserted into the center of the top, holding back the leaves, dip the strawberries into the chocolate. Shake off excess, wiping the back side across the container or bowl if needed, and place on parchment paper. If using sprinkles, add immediately before chocolate sets. Once set, remove Toothpicks and brush on luster dust using a soft fluffy paint brush to the white/pink strawberries to create a pearl finish. To the milk chocolate strawberries, use some of the remaining pink/white chocolate and drizzle stripes along the rod by filling a plastic pastry bag with a small cut tip. Let set fully and place into mini muffin liners. Cover and keep at room temperature. It is best to serve these the same day. 


Rose Gold Candy Bar

Creating a monotone candy bar will bring your dessert table to the next level. Here I used candy containers purchased from Party City filling them with an assortment of rose gold candy from Just Candy and Cupcake Novelties. 


Décor items included:


She who leaves a trail of glitter is never forgotten.

 

Enjoy!

Renée Meuse Lovley

 
 
 
 
Renee Meuse
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