Hurricane Sandy almost did away with this post. My best friend, Rachel, the baker-blogger extraordinaire behind sweet tarte, was supposed to fly down from New York City for a visit two weeks ago, and we planned to collaborate on a festive fall post while she was here. Despite several dicey moments, she managed to escape the Sandy-ravaged city by a stroke of luck and some creative thinking. I couldn't believe my eyes when I saw her walk out of the airport in North Carolina!
With that, I'm excited to present you with our first joint post. I'll describe how to make cake stands from flower pots, while Rachel will provide the recipe for these scrumptious (nut-free) pumpkin doughnut muffins over on sweet tarte.
The cake stand inspiration came from here, though I spotted it first on Pinterest. I made three stands, so I could have a variety of sizes to arrange. And rearrange. And then rearrange again.
Round potting trays (I used 10-, 8- and 6.5-inch diameter trays)
Varied pots (I used 3- and 4-inch tall pots)
Food-safe (food grade) clear sealer
Flip pot and glue the bottom of the pot to the bottom of the tray. To further secure once the glue is dry, caulk around the edges where the pot meets the tray. Voila. The construction is done.
Now let's talk about paint. Since I planned to use these stands for both a fall birthday party and Thanksgiving, I wanted a rustic look. So I went to Lowe's and found myself looking for a nice earthy orange spray paint. And then I realized...the pots were already an earthy orange. Right. I decided to leave them unpainted for these upcoming events and unsealed in case I decide to paint them later for another occasion.
If you leave them unpainted and unsealed, use a paper or plastic plate under your food so you don't stain the stand. If you decide to paint, find a clear, food-safe (or "food grade") sealer to apply over the paint. You don't want your treats soaking up nasty paint chemicals.
(Now you can see them here painted glossy white.)
One benefit to making three stands is that you can use some for serving food and others for display.
Now head over to sweet tarte to check out the pumpkin doughnut muffin recipe. Right away. Tout de suite. These muffins would be perfect for a fall brunch. Or just for nibbling away on a cool morning, coffee in hand. Our official taste tester heartily approved them for a post-nap snack.
I'm Julia Soplop, writer and photographer. I believe there is something profound in bearing witness to moments of joy and pain in others’ lives. My husband, three girls and I live outside of Chapel Hill, NC. You can read more about me here.