We love a good Pop-up shop, aka Trunk Show, and are always racking our creative minds for cute and fun ways to make an impression on guests. Afterall, it’s all about being the hostess with the mostess! Lately, we’ve been just a little obsessed with yummy treats for guests to devour. Check out our “Let’s Eat - Trunk Show Style” Pinterest board for some mouthwatering edible inspirations.

At Merchandiser Valerie Soule’s recent show, the first twenty guests had dibs on these little cupcake confections! I mean come on, not only are these cupcakes totally adorable but they are so on brand we just love ‘em.

All thanks go to Sugar Babies Cupcakery in Sherman Oaks for making Valerie’s cupcakes absolutely gorgeous and delicious too. We can’t wait to see what our other great ideas our Merchandisers and Hostesses come up with next! If you’ve got a great trunk show treat, email us a pic (and recipe if you DIY’d ‘em yourself) to [email protected].

Now if only we could get a few of these lovelies flown to NYC we would be in dessert heaven…

It’s not a garden party without flower accents!

We think these frosting flowers atop any sweet treat are the perfect touch for a spring get-together. Here’s how we do it!

Cupcakes:

Simply use your favorite boxed cake mix — make it easy as possible on yourself, because the flowers take time! Since it’s easiest to do frosting designs on flat surfaces, try to only fill the paper cups about halfway to keep them from rising above the rim of the pan while baking. If they do rise a little bit, dry gently pressing down on them with a paper towel while still warm — or if all else fails, carefully slicing the top off! Once you have a flat cupcake, you are ready to become a frosting artist!

Frosting flowers:

What you need…

1 package pink buttercream frosting, or white frosting with pink food coloring

1 pastry bag to put frosting in 1M tip, or any large open star or rose tip

How-to:

1.Hold bag so tip is at an angle. Position opening just above cupcake and gently squeeze.

2. Guide tip in circular motion counterclockwise while still squeezing.

3. When you’ve piped a full circle, guide tip to center of frosting circle. Stop squeezing, then lift tip.

4. Optional: add leaves with a green frosting by holding bag at a 45 degree angle to practice surface with back of bag pointing to your chest. Squeeze with a heavy pressure to build up base; then pull tube straight up and away from surface as you relax pressure and draw leaf to a point, stopping pressure.

Our designer Ying made her frosting flowers the size of the entire cupcake (seen below)! Simply scrumptious…