Smile for the Camera Graduation Party

Smile, Graduates!

This year, reminisce over old photos and capture new Kodak moments with a photo-themed graduation party. Graduates can enjoy their achievements while indulging in a cap and gown-worthy brunch in their honor.

Say Cheese Activities

Hand out old-fashioned Polaroid Cameras cameras for instant gratification.

Or, go all out by renting a classic photo booth to help your guests create lasting memories.

Interactive Photo Album

Place a large photo album or two on a decorated table. Add double-sided tape and plenty of pens near the book. Allow your guests to tape in their instant photos and write in a wish for the honorees. It’s like creating a yearbook for this one special moment.

Guests will be thrilled to share their favorite stories from their years in school together and the grads will have a keepsake to last a lifetime.

Check out Platinum Celebrations for this week's hottest celebrity parties and invitations

Décor

• Select one or a few favorite pictures of your graduate and have them blown up as posters. Consult your local photo shop.
• Set up a photo set with a backdrop of the graduate’s school logos, pennants, bumper stickers and jerseys.
• Don't just decorate the inside of your house! Deck the yard with balloons, school flags, wind spinners and graduation banners.
• Turning graduation caps upside down and filling them with flowers or balloons adds flair and makes for a great centerpiece.
• Use graduation themed tableware in your grad's high school or college colors.
• Have fun with Photofetti, confetti made from your personal photos. Sprinkle on your dining tables, guest book table, gift table, or anywhere else your guests will be hanging out.

The Popcorn Factory offers great gifts for graduation. For more tips, check out our Ultimate Graduation Gift Guide!

Gifts

The Popcorn Factory has lots of Graduation gifts that could make for a perfect study break just before Graduation.

Honor your guests in a "sweet" way with edible chocolate diplomas and caps.

Send your graduate a congratulatory bouquet complete with Lotsa Love from 1-800-Flowers.com.

Music

A DJ would be sure to liven up any graduation celebration! To keep costs low, consider hosting the party with several other families. Otherwise, prep an iPod with graduation-themed songs:

1. "Time of Your Life" by Green Day
2. "Forever Young" by Rod Stewart
3. "So Hard to Say Goodbye to Yesterday" by Boys II Men
4. "Graduation" by Vitamin C
5. "Here’s to the Night" by Eve 6
6. "Breakaway" by Kelly Clarkson
7. "I Feel Home" by Of a Revolution (O.A.R.)

Check out our guide to graduation songs and quotes for more ideas!

Food

Cap-N-Gown Brunch Menu

Entertaining Fruit Platter

Plan a cap-n-gown brunch buffet with doughnuts in your school colors, fresh fruit platters, a decadent sundae bar and more. With a menu of Diploma-Worthy Sangria (non-alcoholic, where appropriate), Frittatas of Potato and Boursin, Leek and Asparagus and Graduation Cupcakes with Vanilla and Chocolate Frosting, your party report card will be marked with straight A’s.

If celebrating for a college grad, consider spicing up with cocktails and signature coffee drinks. Check out my Cocktails Around the World video and Fully Loaded Coffee Party.

Diploma-Worthy Sangria

Ingredients

Apple juice (for ice cubes)
1 1/4 cups (10 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine (substitute with white grape juice for a non-alcoholic version)
2 medium peaches, peeled, pitted and sliced
2 small pears, cut into chunks
2 medium oranges, sliced crosswise
2 small lemons, sliced crosswise
3 cups (24 fl. oz) sparkling apple cider
Mint leaves, to garnish (optional)

Preparation

• To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve.
• Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat.
• Reduce the heat and simmer for several minutes.
• Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
• Transfer the remaining mixture to a large serving bowl.
• Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight.
• Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.
• Garnish with fresh mint leaves, if desired.

Potato and Boursin Frittata

Ingredients

8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes (from a 16-oz bag)
1 bunch scallions, chopped (2 cups)
1 (5-oz) package Boursin garlic-herb cheese, chilled
Accompaniment: sliced smoked salmon or prosciutto

Preparation

• Put oven rack in middle position and preheat oven to 375°F.
• Whisk together eggs, salt, and pepper until just combined.
• Heat oil in an ovenproof 9- to 10-inch heavy, nonstick skillet over high heat until very hot, but not smoking.
• Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes.
• Stir potato mixture once, then cover and cook 3 minutes more.
• Pour beaten eggs evenly over potato mixture and crumble cheese over eggs.
• Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.
• Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately. Serves 4.

Leek and Asparagus Frittata

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preparation

• Preheat broiler.
• Melt butter in heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat.
• Add leeks and sauté 4 minutes.
• Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
• Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine.
• Cook until almost set.
• Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
• Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.
• Cut into wedges and serve. Serves 4.

Graduation Cupcakes with Vanilla and Chocolate Frosting

Cupcakes:

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Icing:

10 oz. bittersweet chocolate, chopped
1 lb. unsalted butter, at room temp
1 lb. 8 oz. powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 cup sour cream

Preparation

• Preheat oven to 350°F.
• Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
• In a small bowl, combine the flours. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
• Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in tins for 15 minutes.
• Remove from the tins and cool completely on a wire rack before icing.

Icing Preparation

• Melt and cool chocolate (until just slightly warm).
• Beat butter until light and fluffy.
• With mixer on low speed, gradually add powdered sugar.
• Add salt, vanilla and sour cream and mix until very smooth.
• Add chocolate and mix until just incorporated.
• Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
• Spread atop cupcakes and serve.