5 Princess Party Pastries Inspired by Disenchanted

You are never too old to throw a princess party! With blooming flowers, dazzling gems, and decorous royal attire, a princess party is something everyone can enjoy.

And, to throw a princess party, you know that you definitely need delicious princess pastries! This is why we collaborated with our friends at Disney to bring you these easy and cute recipes. Whether it’s the creative Pip the Chipmunk Cookies or the mouth-watering Playful Pavlova, your guests will be anything but disenchanted with these yummy treats! We even have your drinks covered, with the mesmerizing Magic Lemonade bound to be a crowd favorite with your friends.

So, send out the invites! Gather your friends and family to munch on tasty treats while watching Disenchanted on November 18th at Disney+! Trust us, you’ll definitely want to see what Giselle and the gang are up to in this exciting sequel to Enchanted. 

Candied Flower Petit Fours

Difficulty: Easy • 12 Servings • Total Time: 1 Hour

Ingredients:

• 12 edible flowers
• 1 egg white
• ¼ cup white sugar
• 1 store-bought pound cake, ¼” slices
• ¼ cup raspberry jam
• 1 can canned vanilla frosting

Directions:

1. Brush each edible flower with egg white. Lay onto the cooling rack on a cookie sheet. Sprinkle entirely with white sugar. Allow to dehydrate overnight.
2. Spread raspberry jam onto a slice of pound cake. Layer on top another slice. Cut 1” circles from the stacked cake. Repeat with remaining cake slices. Transfer cakes to a glazing rack over a sheet pan.
3. Microwave canned frosting for about 1 minute until consistency is pourable but still viscous. Color into pastel blue, green, yellow, and pink. Then pour over mini cakes. Allow to cool completely in the fridge.
4. Transfer petit fours to serving plates and then garnish with dehydrated candied flowers!

Magic Lemonade

Difficulty: Easy • 6 Servings • Total Time: 45 Minutes

Ingredients:

• 4 cups warm water
• 3 tbsp butterfly pea tea
• 2 tbsp lemon juice
• 1 tsp edible blue glitter
• 4 watermelon hard candies, crushed
• 4 blue raspberry hard candies, crushed
• 1 qt store bought lemonade

Directions:

1. Steep butterfly pea tea in warm water for 10 minutes. Strain out tea. Pour out 2 cups of the tea and add lemon juice to it to make it pink. Pour the pink and blue tea simultaneously into ice sphere molds for ombre effect. Freeze overnight. Unmold.
2. Brush edible blue glitter into star lollipop mold. Add in crushed red and blue candies. Heat gun until melted. Allow bubbling candy to settle, press in 4” lollipop sticks. Let the candy set completely. Unmold.
3. When ready to serve, add ice spheres to glasses. Pour the lemonade over it and then for that last magical touch, swirl the sparkling candy wand into it and watch it transform before your eyes!

Playful Pavlova

Difficulty: Medium • 5 Servings • Total Time: 4 Hours

Ingredients:

• 4 egg whites
• 1 cup sugar
• 2 tsp cornstarch
• 2 tsp lemon juice
• Pink, purple, and blue food coloring, as needed
• 2 cups heavy cream
• ½ cup powdered sugar, sifted
• 1 pt strawberries
• 1 tbsp dehydrated strawberry powder

Directions:

1. Preheat the oven to 200 degrees Fahrenheit.
2. Whip egg whites until frothy. Combine sugar with cornstarch. Stream into whites while whisking. 
3. Once the meringue is at stiff peaks mix in lemon juice.
4. Divide meringue into 4 equal portions and color them pastel pink (one drop pink), pastel magenta (one drop pink & purple), pastel purple (2 drops purple, 1 drop pink), and pastel violet (2 drops purple, 1 drop blue). Transfer the colors into piping bags fitted with a medium size open star tip.
5. Line a baking tray with parchment paper. Using a black marker, trace 3” circles onto the parchment spacing them at least 1” apart. Place another sheet of parchment above so you can see the circle template through it.
6. Pipe 5 rounds of each color. Bake at 200F for 2 hours. Allow to continue dehydrating for another hour in the turned off oven. Remove and peel from parchment. Set aside.
7. Whip cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a medium size open star tip.
8. Cut four strawberries into quarters (will be used for garnish). Small dice remaining strawberries.
9. To assemble pavlova, layer the pavlova disks in the following: begin with violet color on the bottom, then purple, magenta, and finally pink. Pipe a ring of cream between each layer filled with 1 tbsp diced strawberries. Pipe a tower of cream on top of the pavlova and top with three quartered strawberries. Sprinkle over with dehydrated strawberry powder. 
10. Repeat with remaining pavlova disks until all are completely assembled.

Pip the Chipmunk Cookies

Difficulty: Easy • 8 Servings • Total Time: 45 Minutes

Ingredients:

• 1 roll store bought sugar cookie dough
• ½ cup all purpose flour
• ¼ cup cocoa powder
• ¼ cup all purpose flour
• ¼ cup chocolate candy melts, melted
• ¼ cup pink candy melts, melted
• ¼ cup white candy melts, melted
• 1 store bought coffee or chocolate cake roll

Directions:

1. Preheat the oven to 350 degrees fahrenheit.
2. Divide sugar cookie dough into 2 equal portions. Knead ½ cup flour into one half. Set aside. Knead ¼ cup cocoa powder and ¼ cup flour into the other half to make chocolate dough. Roll both doughs into ¼” in thick sheets between parchment.
3. Refrigerate for 30 minutes. Cut out chipmunk shapes from both sugar cookies and chocolate cookie dough. Transfer chocolate cookie chipmunks to a parchment lined baking sheet. Cut a heart out of the faces of the chipmunks and swap out the chocolate heart dough with a vanilla sugar cookie heart shape (should look like a white heart face with a chocolate body).
4. Bake for 12-14 minutes until slightly golden on the edges. Cool completely.
5. With chocolate candy melts, pipe on eyes, nose, and mouth. With pink candy melts. Pipe on 2 round cheeks. With white candy melts give Pip two signature buck teeth. Allow chocolate to set.
6. Slice cake roll into 8 equal slices.
7. Place Pip in front of a cake roll so the roll looks like an extension of his tail. Serve.

Wishing Well Cake

Difficulty: Medium • 8 Servings • Total Time: 3 Hours

Ingredients:

• (2) 6” yellow cakes (made with boxed cake mix)
• 1 batch Italian Meringue Buttercream
  • 4 egg whites
  • 1 ⅓ cups granulated sugar
  • ⅓ cup water
  • 16oz unsalted butter, cubed at room temperature
  • 1 tsp vanilla extract
• 6 packaged rice cereal treats
• 1 party hat
• 4 pastel orange boba straws
• ½ cup red candy melts, melted
• Green fondant, as needed
• 1 tbsp purple luster paint
• 8 fresh chamomile flowers

Directions:

1. First make Italian meringue buttercream. Beat egg whites on medium speed.
2. Meanwhile, heat sugar and water until syrup reaches 240F. 
3. Increase mixer speed to high. Drizzle sugar syrup into the beating meringue.
4. Run the mixer until meringue is cool. 
5. Whip in butter a little at a time. Mix until fully incorporated, fluffy, and white. Add in vanilla extract. Color gray with a touch of black food coloring and a touch of yellow food coloring (for a bit of warmth). Set aside.
6. Cut off tops of yellow cakes. Then cut in half. You should 4 even cake layers. Cut a 2.5” circle in the center from 3 of the layers (this will form the hole in the well.
7. Ice solid round base cake with buttercream, and layer on ring of cake. Alternate with buttercream and cake until you reach the top. Then frost the entire cake with gray buttercream. Using an icing comb with round ridges scrape the side of the cake until even ridges are formed. Freeze for 30 minutes-1 hour until buttercream is firm.
8. Scrape organic looking stone shapes into the side of the cake and top of the cake as well. Place back into the fridge while we work on the roof.
9. Line the party hat with parchment paper, and press rice cereal treats into it until a solid cone is formed. Place a small round cake board on the base of the cone. Set aside.
10. Insert 4 boba straws into the  well cake base. Fill with melted red coating chocolate. Place the cone with board above the straws while the chocolate is still wet to firmly adhere. Allow the chocolate set completely. Ice cone with buttercream to create a smooth tacky surface for fondant.
11. Roll green fondant to ⅛” in thickness and cut out 1” diameter circles from it. Cut circles in half to form semi circles. Layer the semi circles carefully onto the cone to emulate the shingles of the roof.
12. Paint green shingles with purple luster.
13. With ropes of green fondant twist into vines going down the poles and walls of the well. Add chamomile flowers to vines to make them look like they’re blooming.