If you have a sweet tooth like yours truly, these chewy and crunchy Nutella and sprinkles macarons will hit the spot! Although it can be tricky to achieve the perfect glossy shell, I wholeheartedly suggest you dive in and give them a go. Macarons will look delicious and delightful accompanying any event spread and double as an excellent gift for your guests!

Try not to overthink the process too much with these yummy biscuits! I find the less I worry, the better they turn out! If they don’t turn out perfectly, I promise, they will still taste heavenly! You can store macaron shells in the fridge in an airtight container for around 3 days, so they can be made well in advance (and you can whip up a new batch if they don’t work out!) and be filled before your event.

What You Will Need:

  • Baking paper, flat oven tray, pencil
  • Piping bag (see in method for alternative)
  • Large mixing bowl, spatula
  • Hand held beaters
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups icing sugar
  • 1 cup almond meal
  • Food colouring
  • 1 cup Nutella
  • Chosen sprinkles

Step 1. Using the bottom of the food colouring bottle (or similar), draw circles onto your baking paper. This will help create even macarons. Be sure to flip the paper before using, otherwise you will end up with pencil marks on your shells! Separate the eggs and beat the whites until peaks begin to form. Slowly add in the white sugar until the meringue is stiff and glossy. Add in any colouring at this point. Don’t be shy, the colour will fade a lot, and brightly coloured meringues are FUN!

Step 2. Once you’ve made the meringue, sift the almond meal and the icing sugar into a separate bowl, before placing in with the meringue. Working gently but quickly, fold the mixture together, until it is well combined. The mixture should be reasonably runny.

Step 3. Use a large nozzle on your piping bag (around1-1.5cm), and fill the bag. If you do not have a piping bag, simply use a ziplock bag. Pop it in a glass with one corner down, and fill the bag. Once full, snip the bottom corner and use the same as you would a piping bag. The mixture will be runny, so work quickly, holding the bag on it’s side between piping.

Step 4. Give the tray a few sharp taps on a solid surface to rid the shells of any big bubbles. Leave the tray to rest for one hour. Once the macarons have formed a skin on top, preheat the oven to 130 degrees. Place the macarons in the oven for approximately 10 minutes, keeping an eye on them to avoid them turning brown. Once they are cooked, remove them from the oven and cool. They should lift off the paper easily.

Step 5. Once the shells are cool, pop the Nutella in a clean piping bag (or new ziplock bag), and pipe it onto half the shells. You can use ganache or buttercream icing, however chocolate spread is quick and delicious! Once the piping bag has warmed in your hand a little it will be perfect to pipe. Place your chosen sprinkles into a bowl and dip away! Display in individual boxes, on a large platter or in a small bag for gifts. Macarons with sprinkles and Nutella are a sure fire way to delight guests and provide a delectable treat for sugar lovers!

Ms Zebra Says: Ohhh how I just LOVE a macaron! I’m salivating at the thought of these little beauties! Will definitely be trying (emphasis on trying!) for my next event. 

About Ms Honeycomb: Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

Thanks to the wonderful team at Gathering Events, follow this easy (but delicious) way to learn all about the classic Margarita and how to make your own at home.


The classic Margarita is undeniably one of the world’s most loved cocktails – and for good reason!

Conjuring up summer holidays, Sunday sessions and girls nights, we love the perfect balance of sweet and sour.

The most important ingredient here is obviously tequila, but before you run the other way, it’s time you investigated this spirit, which has recently seen new premium offerings hit the shelf. These will have no relation to the ‘lip, sick, suck’ products you’re probably familiar with.

We suggest you experiment until you find the perfect proportions that you and your palate.


  • 30ml tequila
  • 30ml Cointreau (orange liqueur)
  • 30ml fresh lime juice
  • 5ml agave nectar (optional)
  • salt flakes, to salt the glass rim
  • whole lime, to garnish


Pour tequila, Cointreau, agave nectar and fresh lime juice into shaker. Fill the shaker with ice cubes, shake for 10-15 seconds. Rub the rim of the margarita glass with a lime wedge, and then dip the rim of the glass into salt (on a plate). Strain the drink (with a Hawthorne strainer) over your margarita glass. Garnish with a lime wheel or wedge – whichever you fancy. Salut!


Images by Daisy & The Duke / Styling: The Perfect Party Co

About Gathering Events: Gathering Events is a boutique pop-up bar service, lead by husband and wife duo (Jen and Adam), along with their crew of super talented (and charming) bartenders.

Photographer: Daisy & The Duke

I love flowers! And I absolutely love incorporating them into everything I possibly can (which you may have noticed by now!) Sweet violets, violas and pansies are quite popular currently and, luckily for me, I have several beauties growing in my garden. I was making my little girl’s first birthday cake a few weeks ago, started throwing flowers on the side of the cake, and loved it so much I thought I’d share as a bridal shower dessert idea or even an activity to share with your bridesmaids!

Cake decorating is so much fun and can be as simple as placing some blooms prettily on the side of your iced sponge. Small and light flowers work best as they won’t pull away from the cake. They won’t last a long time though, so best to pop them on the cake as close to serving as possible!

What You Will Need:

  • Cake of your choosing (a dense cake works well for this DIY)
  • Buttercream icing (see in method for recipe)
  • Icing spatula
  • Selection of fresh violets and pansies (or edible, unsprayed flowers of your choosing!)

Step 1. If you’re picking flowers from your own garden (lucky you!), ensure they are cut and placed immediately into cool water. If the blooms are coming from elsewhere, trim the end of the stems and refresh in cool water.

Step 2. Cut rounds of your cake with a cookie cutter (alternatively, bake small rounds with a specific cake tin, which will remove the need for a crumb coat). If you’d like to sandwich two rounds together, you can use ganache, jam or extra icing. Mix buttercream by using a hand held mixer, beating 125g of butter until soft. Add 1.5 cups of icing sugar and 1 tablespoon of milk, and continue beating until smooth and well combined. You can colour your icing with food dye to any shade that takes your fancy!

Step 2. Once the icing is made (you may need a double batch, depending on how many cakes you are making), use a little to give the cakes a “crumb coat”. Once that has set (you will be able to touch it gently, and it won’t be sticky), ice your cakes. Lay out your flowers on some paper towel to dry.

Step 3. Pat the stems of your blooms dry, and then begin to press them gently into the icing around the cake. You can cluster violets together, spread the flowers out evenly, cover your cake in every flower you can find or stick with one unique bloom, the design is up to you!

Step 4. Once you’re happy with your wild violet design, stand back and admire your handiwork! Adding a little height creates a gorgeous depth to the cake, but keep in mind that violets are reasonably delicate flowers. You can ice your cakes the night before, take them out of the fridge an hour or two before decorating and pop the fresh flowers on then. But if you can only work  several hours before your event, best keep to short stems to avoid drooping flowers.

Ms Zebra Says: Ohhh delicious cake with added beauty of flowers and colour! What a great way to add a ‘pop’ to your cake! Now it won’t only taste delicious but look it too. 

About Ms Honeycomb: Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).