"For lunch, we kept it simple and sweet, serving tea-time toasts and finger sandwiches with a variety of toppings; ricotta and strawberries, egg salad, and cream cheese and cucumbers. For sweets we served a mixed berry salad, mini fruit-filled tarts, and macaroons. For Ripley’s cake we used recipe from Candace Nelson’s “The Sprinkles Baking Book” using colorful natural sprinkles for decoration. It was simple, beautiful, and so delicious. The kids also had Amborella Organics Seed-Bearing Lollipops, the sticks of which are filled with seeds to grow herbs in the garden."