No. 1

SAVE THE DATE AND INVITE Pages 2-3 Get the party started by sending your friends our offi cial Royal Sleepover save the date and/or invitation.

FOOD Pages 14-15 Delicious recipes for British-themed nibbles, courtesy of epicurious.com and chef Darren McGrady, author of Eating Royally

Croques Monsieursausage rollsenglish panCakes

ChoColate bisCuit Cakeeggs druMkilbo

COCKTAILS Page 15 Mixologist Josef Grznar of the Soho House New York shares his recipes for our Royal Sleepover cocktails. Cheers!

english rose CoCktail london gin punCh

Color sCheMeNavy blue and antique gold with pops of red

FloWersPick up simple red tulips at your local fl orist and arrange in clear square vases or teapots.

Food buFFet Cover a rectangular table with a coordinating red or blue tablecloth. Arrange hors d’oeuvres and desserts on modern serving trays

and tiered cake stands. And download our Royal Sleepover printables to deco-rate the room and buffet.

What’s inCluded Door sign Food tent cards Drink fl ags Cupcake toppers Bunting

Materials needed For printables

White cardstock A4 (8.5" x 11") from craft stores or online Craft knife or scissors Straight-edged ruler Cutting mat Ribbon to hang door sign and bunting Double-sided tape for drink fl ags Lollipop sticks/toothpicks/straws for drink fl ags and cupcake toppers

2" circle punch Hole punch

Important: Files are in PDF format. Open and print with free Adobe Reader software. Follow instructions on each template page, and be sure to print the pages at 100% quality with printer “Page Scaling” set to “none.”

PLAYLIST Page 16 Our Royal Wedding-inspired playlist sets a festive mood and will keep you energized so you’re not too knackered to enjoy Kate and Will’s early-morning nuptials.

FAVORS Page 17 Create a Royal Beauty Box fi lled with Royal Wedding-inspired beauty products for each of your guests, complete with a personalized favor tag.

DÉCOR Pages 4-13 Everything you’ll need to recreate the Royal Sleepover we’ve planned with Sandra Downie Event Designs

Your D.I.Y. Royal Sleepover Kit

No. 2

save the date Take a screen shot and email to your friends.

No. 3

TIME:

PLACE:

RSVP:

LET’S GET TOGETHER AND WATCH

EXCHANGE THEIR VOWS

AND

invitations Print on A4 (8.5" x 11") white cardstock. Cut along the edges using knife, ruler, and cutting mat. Invitation measures 5"x7", and requires envelope size A7 (5¼" x 7¼").

No. 4

door sign Print on A4 (8.5" x 11") white cardstock. Cut along the edges using knife, ruler, and cutting mat. Place in a frame, or punch holes in the upper right and left corners and string on ribbon.

shhh

h...

in p

rogr

ess.

SLE

EPOVER

Files are for personal use only. You may NOT distribute nor commercialize these designs. Copyright Sandra Downie Event Designs for Brides.com. All Rights Reserved.

No. 5

Food tent Cards Print on A4 (8.5" x 11") white cardstock. Cut along the edges and crop marks using knife, ruler, and cutting mat. Fold each card in half, and place by the corresponding dish on the buffet.

No. 6

Food tent Cards ii Print on A4 (8.5" x 11") white cardstock. Cut along edges using knife, ruler, and cutting mat. Fold each card in half, and place by the corresponding dish on the buffet.

No. 7

drink Flags Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler and cutting mat. Fold each fl ag in half along the dotted line. Use double-sided tape to affi x the fl ag around lollipop sticks or straws.

No. 8

CupCake toppers Print on A4 (8.5" x 11") white cardstock. Punch out each circle with a 2" circle punch. Use double-sided tape to secure both sides around a lollipop stick or toothpick.

Front

Front

baCk

baCk

No. 9

bunting Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Punch holes in the upper right and left corners and string on ribbon, alternating between the Union Jack pennants and the solid red and blue pennants.

No. 10

bunting ii Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Punch holes in the upper right and left corners and string on ribbon, alternating between the Union Jack pennants and the solid red and blue pennants.

No. 11

bunting iii Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Punch holes in the upper right and left corners and string on ribbon, alternating between the Union Jack pennants and the solid red and blue pennants.

No. 12

bunting iv Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Punch holes in the upper right and left corners and string on ribbon, alternating between the Union Jack pennants and the solid red and blue pennants.

No. 13

bunting v Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Punch holes in the upper right and left corners and string on ribbon, alternating between the Union Jack pennants and the solid red and blue pennants.

english panCakesYield: 20 (8-inch) pancakes

English pancakes are similar to French crepes, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan.

Ingredients:2 cups all-purpose flour1½ tablespoons extra-fine

granulated sugarPinch of salt1 egg2 egg yolks2½ cups milk2 tablespoons vegetable oil,

divided½ stick (¼ cup) unsalted butterGranulated sugar, lemons, and oranges for garnish

Preparation:1. In a large mixing bowl, whisk

together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.2. Heat an 8-inch frying pan until hot, and add the remain-ing 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.3. Pour 2 tablespoons of the batter into the pancake pan, tilt-ing the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn

it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your din-ner plate.4. When finished, serve the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.5. If you want to make the pan-cakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.

Croques MonsieurYield: 32 cocktail-size portions.

These smoked ham and Gru-yère cheese sandwiches are a traditional appetizer commonly served at royal functions.

Ingredients:1 stick salted butter,

softened8 slices pain de mie or firm

white bread8 ounces Gruyère cheese, 16

thin slices with rind removed8 (1-ounce) slices smoked hamPreparation:1. Preheat the broiler. Butter the bread slices on both sides. Top 4 slices of bread with 8 thin slices of Gruyère, followed by all 8 slices of ham. Finish with the remaining Gruyère on top of the ham, and then lay the remain-ing 4 bread slices on top of the cheese.2. Put the croques

roYal sleepover Menu Recipes are courtesy of epicurious.com and Darren McGrady, author of Eating Royally (Thomas Nelson, 2007) and former private chef to Princess Diana.

continued

No. 14

No. 15

roYal sleepover CoCktails Recipes are courtesy of Josef Grznar of the Soho House New York.

english rose CoCktailIngredients:24 oz. white grape juice 2 oz. fresh lemon juice 2 oz. pear syrup 4 oz. rose water1 1/2 cups vodka Rose petals (for garnish)

london gin punChIngredients:6 navel oranges, cut into

quarter wheels6 lemons, cut into quarter

wheels3 limes, cut into wheels1 pint fresh raspberries1 pineapple, cut into one-inch

cubes1 bottle of gin1 ³ cup fresh lemon juice1 ¼ cup simple syrup1 cup Massenez crème de framboise3 cups water750 ml. Perrier-Jouët Grand

BrutIce block

monsieur onto a baking sheet, and place the baking sheet under the broiler for 5 to 8 minutes, or until the bread turns golden brown and crispy. Flip the sand-wiches over carefully, and brown the other side. Remove the four sandwiches from the broiler, trim off the crusts, and cut each sandwich into eight pieces. Serve immediately.3. If you plan to make the croques monsieur ahead of time, they can be laid between layers of parch-ment paper and refrigerated.

eggs druMkilboYield: 6 servings

This dish was the Queen Mother’s favorite. It was also served at the wedding breakfast of Princess Anne and Captain Mark Phillips in 1973.

Ingredients:2 (1½ pound) lobsters,

cooked and cooled8 hard-boiled eggs, divded6 vine-ripe tomatoes2 cups mayonnaise½ cup ketchup1 teaspoon Worcestershire sauce1 packet unflavored gelatin1 cup sherry6 medium shrimp6 parsley sprigs for garnishSalt and freshly ground pepper

Preparation:1. Remove the meat from the lobster tails and claws, and dice into bite-size pieces. Dice 6 eggs into the same size pieces as the lobster.2. Bring 4 cups water to a rolling boil in a heavy-bottomed pan. Cut out the green stem portion of the tomatoes and drop them into the boiling water for about 30 seconds. Remove immediately to ice cold water, and leave for several minutes. Peel the skins off the tomatoes and dry the tomatoes with paper towels. Cut the tomatoes into quarters, and remove the seeds and mem-branes. Dice the tomato flesh into the same size pieces as the egg and lobster.3. In a large ceramic or glass bowl (not metallic), whisk the mayon-naise, ketchup, and Worces-tershire sauce together until combined. Add the lobster, egg, and tomato, and fold together gently. Taste and season with salt and pepper. Spoon the egg and lobster mixture into an ornate glass dish, and smooth the top to make it level.4. Soften the gelatin with the

sherry in a small pan. Place over a low heat, and stir until dissolved. Spoon a thin layer of the sherry over the top of the egg and lob-ster mixture and refrigerate the dish until the layer has set.5. Using an egg slicer, cut six circles of egg from the remain-ing two eggs. Brush the tops of each egg slice with some of the remaining warm gelatin. Cut each of the shrimp in half lengthwise, dip into the gelatin, and arrange neatly on an egg slice. Refrigerate until set, and then lift each egg and shrimp garnish to decorate the egg and lobster salad. Gar-nish with 1 sprig parsley. Serve with lemon wedges and sliced and buttered brown bread.

sausage rollsYield: 24 3-inch rolls or 48 1½-inch appetizer rolls

A classic English party food (think British Pigs in Blankets)

Ingredients:1½ pounds pork sausage1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon dried thymeSalt and freshly ground pepper1 (17-ounce) package frozen puff

pastry, thawed2 eggs beaten

Preparation:1. Preheat the oven to 375 de-grees. In a large bowl mix togeth-er the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.2. Roll out all the puff pastry into one large rectangle about inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1½-or 3-inch logs.3. Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be

cooked later. Serve warm or cold.

ChoColate bisCuit CakeYield: 8 servings

In Britain, cookies are known as biscuits, and Prince William has specially requested this no-bake biscuit cake be served in addition to the traditional wedding cake at the reception.

Ingredients:½ teaspoon butter, for greasing

pan8 ounces McVities rich tea biscuits½ stick (4 tablespoons) unsalted

butter, softened½ cup granulated sugar4 ounces dark chocolate1 egg, beaten8 ounces dark chocolate, for icing1 ounce white chocolate, for

decoration

Preparation:1. Lightly grease a small (such as 6 x 2½-inch) cake ring with ½ teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stir-ring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.3. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

roYal sleepover Menu Continued…

No. 16

british roCk ClassiCs

london Calling, the Clash

ever Fallen in love With someone, the buzzcocks

everybody needs somebody, the rolling stones

Whole lotta love, led Zepplin

god save the queen, the sex pistols

upbeat “Favourites”

i bet You look good on the dance Floor, the arctic Monkeys

bang bang bang, Mark ronson & the business intl

You’ve got the love, Florence & the Machine

ldn, lily allen

london bridge, Fergie

dirtee disco, dizzee rascal

dancing queen, abba

hungry like the Wolf, duran duran

karma Chameleon, Culture Club

and i Was a boy From school, hot Chip

love at First sight, kylie Minogue

parachute, Cheryl Cole

london, the smiths

Common people, pulp

do Wah doo, kate nash

MoodY tunes

Just like heaven, the Cure

Wonderwall, oasis

england, bloc party

true, spandau ballet

hometown glory, adele

plaYlist Our Royal Sleepover playlist combines classic British rock with current U.K. dance faves,mixes in the royal couple’s beloved ‘80s tunes, and winds down with romantic ballads by the Cure, Spandau Ballet, and English songstress Adele.

dirtee disco, dizzee rascal

true, spandau ballet

hometown glory, adele

“RUMOUR” HAS IT…THIS IS ONE OF KATE’S REQUESTS

FOR THE RECEPTION

“RUMOUR” HAS IT…THIS IS ONE OF WILL’S

REQUESTS FOR THE RECEPTION

“RUMOUR” HAS IT…THE ROYAL COUPLE CAN’T RESIST THIS ‘80S LOVE BALLAD

No. 17

roYal beautY box produCts We suggest filling gift boxes with...

roYal beautY box Favor tags Print on A4 (8.5" x 11") white cardstock. Cut out using knife, ruler, and cutting mat. Write in guests’ names, and use double-sided tape to attach to the top of a gift box.

ROYAL BEAUTY BOX ROYAL BEAUTY BOX

ROYAL BEAUTY BOX ROYAL BEAUTY BOX

ROYAL BEAUTY BOX ROYAL BEAUTY BOX

Rimmel London Glam’Eyes Day 2 Night mascara, $7.99; Glam’Eyes Quad Eye-shadow Palette, $5.75; and Moisture Renew Lipgloss SPF15, $6.50, all available at drugstores

Bath & Body Works Royal PocketBac Hand Gel

Sanitizers, $1.50, and Liplicious Lip Gloss, $8, both available at bathand bodyworks.com

YBF, Your Best Friend Royal and Regal Crown Compact, $24.95, available at hsn.com