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Inspiration & Tips/Tips/A Festive Easter table setting in spring pastels - 5 tips
Create a festive Easter table setting in spring pastels with an Easter branch in colourful vases such as Curlie vase from By On and Dorit vase from Broste Copenhagen.

A festive Easter table setting in spring pastels - 5 tips

A table setting with cute Easter decorations, beautiful napkin folds, chocolate bird nests and colourful eggs for Easter. Take a look at our five top tips for creating a festive Easter table setting in this year’s favourite pastel shade and create the ultimate Easter feeling!
Wednesday 16th March 2022
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Let the pastel colours reappear in every detail, such as the Fia carafe from Design House Stockholm with its light purple glass stopper.


Create a festive Easter table setting by decorating the table with a traditional Scandinavian Easter tree as the centrepiece, this is the most important thing on the Easter table if you ask us! Start by putting some nice branches in a colourful vase. Then fill your branches with colourful glass eggs in this spring’s pastels to create the ultimate Easter feeling.

Learn how to make an Easter tree here.

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Create a festive Easter table setting in spring pastels with fine cut flowers, colourful glass eggs from Iittala and Easter bunnies from DBKD.

Decorate the table with beautiful cut flowers for a blossoming, festive table this Easter.


Create an inviting and festive Easter table setting by adding cute Easter decorations such as rabbits, hares and Easter eggs to enhance the Easter feeling in the table setting. Mix decorations in the spring's beautiful colour scheme with solid white decorations to create a stylish and parred back contrast.

Create a festive Easter table setting in the spring pastels with Contour yellow cloth napkin and purple placemat from HAY.

Top the napkin wrap with flowers for a spring-like effect!


Fan your napkins for an extra festive Easter setting. Pastel yellow napkins reflect both the colour of Easter as well as this spring’s colour scheme. Then place a sprig of blossom or a bright spring flower in the centre of the napkin fold for a blossoming party table this Easter.

Create a festive Easter table setting in the spring pastels with a chocolate bird nests on an Arabia plate together with Tint glass and wine glasses from HAY.

Decorate each plate with a charming chocolate bird nest and fill them with delicious Easter treats.


Make your own edible chocolate bird nests with the help of melted chocolate and noodles for a yummy and especially festive Easter table setting. Fill the bird's nest with delicious chocolate eggs or mixed candy for your guests to enjoy before dinner or even for dessert!

Ingredients for 4 chocolate bird nests:

  • 200 g block chocolate
  • 1 packet of glass noodles
  • Chocolate eggs as a garnish or any type of candy <br>

How to: Melt chocolate in a bowl, slowly in a microwave or over a saucepan of boiling water. Then cut or break the glass noodles into the melted chocolate and stir. Select a bowl roughly the size you want for your noodle basket and wrap them in plastic wrap and place the chocolate glass noodles in the bowls and shape into bird nests. Place in the fridge until the bird's nest has set – ta-da, there you have it, a lovely little chocolate bird nest! Top tip: turn the birds nest into a name tag by writing the guests' names on larger chocolate eggs that you put in the chocolate bird's nest.

Create a magical table full of treats for your Easter celebration that is sure to be appreciated by everyone, both big and small.


Set the table for a delicious dessert buffet and bring out plates, bowls and serving dishes that are filled with all the goodies you can find. A buffet with everything from macarons, Easter eggs and a sumptuous cake is sure to be a big favourite at the Easter celebration for everyone, big and small!

Have a Happy Easter from everyone at Nordic Nest!

Easter cake recipe

Sponge cake (Note: the ingredients are for one layer, double or triple the recipe depending on how many layers you would like)

  • Egg x 3
  • Caster sugar – 130g
  • Flour – 100g
  • Milk – 100ml
  • Oil – 100ml
  • Baking powder - 2 tsp
  • Vanilla extract - 1 tsp How to:
  1. Set the oven to 180°C
  2. Whisk together the eggs and sugar until pale in colour and light and fluffy.
  3. Mix the flour, baking powder and vanilla sugar together in a separate bowl.
  4. Gradually add the flour mixture into the egg mixture (do this slowly be careful not to over mix, the flour should be just incorporated).
  5. Whisk the milk and oil together and then slowly pour this into the batter and mix until the batter is smooth.
  6. Pour the batter into a lined cake tin and bake for about 30 minutes or until golden <br>

White chocolate ganache

  • White chocolate – 400g
  • Whipping cream – 100g How to:
  1. Put about 2cm of water into a saucepan and bring to the boil. Place a glass or metal bowl over the water (make sure the bottom of the bowl does not touch the water).
  2. Pour the cream and white chocolate into the bowl and stir frequently while it melts.
  3. Add a couple of drops of food colour of choice <br> <br>

Buttercream frosting

  • Unsalted butter - 200g
  • Powdered sugar – 360g
  • Heavy cream - 2 tbsp
  • Vanilla extract – 1 tsp How to:
  1. Beat room temperature butter until smooth
  2. Add the powdered sugar until fully combined
  3. Mix in the heavy cream and vanilla extract and a couple of drops of food colouring for a pastel coloured cake! How to assemble the cake:
  4. Allow your cake layers to cool before assembling the cake
  5. Layer the cake with a layer of buttercream and jam in between the layers.
  6. Cover the cake in buttercream frosting and then place the cake in the fridge to cool for one hour.
  7. Make the ganache directly before removing the cake from the fridge.
  8. Put the ganache into a piping bag and drip this over the edge of the cake, it will cool down and set as it runs down the edge of the chilled cake.
  9. Decorate the top of the cake with some yummy treats. <br>

Photography: Angeliqa Daldorph

Styling: Angeliqa Daldorph, Lukas Kunwaryanto, Lina Öhlund, Louise Candestam, Anna Magnusson

Linnéa Axelson


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