Easter desserts are the crown jewel of the holiday meal. And no, we're not talking about chocolate bunnies, Peeps, or mini eggs from a kid's basket-though those are welcome too. We mean shortcakes gilded with cream and fresh berries, tart lemon meringue pie, a tower of chocolate and praline, and stunning layer cakes fit for a celebration.
That tapered top is perfect for decorating cakes, and the bottle is a firmer, easier vessel to squeeze and manipulate mess-free than a pastry bag. We love repurposing various kitchen items - it keeps waste out of landfills and also helps us avoid unnecessary spending. This hack in particular is a win-win: Enjoy your favorite condiments, then sustainably reuse their bottles, and allow those bottles to help you harness your inner pastry chef and decorate cakes like a pro.
A Melissa & Doug ice cream counter for fueling their sessions of make-believe with tons of sweet, stackable flavors, a menu, and - yes - even fake money, because even pretend ice cream comes at a price they simply loovveee charging you. The wooden ice cream counter comes with eight ice cream scoops, six toppings, two cones, a cup, a scooper, tongs, a wooden spoon, a reusable menu card, and six pretend dollar bills.
