Swan Princess Birthday Party

It's party time again around here and Bubble celebrated with a swan princess party with a pretty mint, gold, white and black theme.

It was a low key event with just a few friends so I decided to have it indoors and turned my creative craft space into the dessert table which worked well and ended up being a great decision as the weather threatened rain as the party was starting.

Party Decorations

OK I know you all want to know it, where did I get that amazing green feather garland 'cause it's pretty gorgeous, and let me tell you even more so in real life. I picked it up at Lark to decorate Bubble's bedroom with and when it arrived it just begged to be used for my party table seeings as it matched the plates I bought perfectly.

Yup, I saw these plates online a little while back and I had to make them mine. They might be some of the most awesome paper plates I have ever seen. No I am not being paid to say this I just like to share this stuff so y'all can have pretty parties too. I bought them from Lark, they are made by Bash Party Goods.

The honeycomb balls were from discount dollar stores they were a couple of dollars each for the large ones and the smaller ones were in packs of 3 for the same price.

I made the swan pinata which involved the (humane) sacrifice of a unicorn pinata, I will do a post with a few progress pictures shortly.

I also made my own glitter dipped balloons by spraying adhesive glue spray to gold balloons and then sprinkling glitter onto them.

A few hours before the party I popped out for coffee with a friend and afterwards found those multi sized gold glitter dots at a discount store down at the local shop which were perfect placed randomly on the wall either side of the garland. The whole pack of dots cost $2.50 and if I don't keep them the kids will use them for craft so it's pretty much win win.

The geometric mint vase holder/ tealight holders were from the reject shop, and the cake stand and candy jars I have had for years.

Party Food with links to my recipes on this blog

We had an elegant mint green colour butter cream cake which was actually a chocolate layer cake filled with cookies and cream (CLICK HERE FOR CAKE RECIPE).

 It was decorated with edible gold edged macarons (including a couple of empty macaron shells on the side of the cake) and some stars of buttercream piped randomly with a #195 tip. I stacked filled and decorated the whole cake in under an hour which was a lovely change for me.

Macarons in a matching mint shade (CLICK HERE FOR MY MACARON RECIPE) for the party table and as I made them myself I was able to make a variety of sizes to decorate the cake with.

Simple swan cookies in mint and white decorated with a little edible gold leaf which once again were quick to make (CLICK HERE FOR MY COOKIE RECIPE and how to add gold leaf to cookies).

We had chocolate covered Oreo's in ombre shades from black through to green with a little edible gold leaf. There was matching candy sixlets and bon bons.

Funny side story the whole reason I went for a swan party was to make choux swans after I got the Retro Baking (The Australian Women's Weekly) and I didn't end up making them or the really cool cake pop idea I had.

Yup this is my creative space room all dressed up to party.

CLICK HERE for details and more pics from when I renovated it

Finally I picked up some bunches flowers from the grocery store for under $30 for the lot and split them up between glass jam jars and one larger vase to fill up the spaces on the table and yay now I have fresh flowers for the rest of the week.



Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

My Sweet Candy Girl Birthday cake

Sweet had her 9th birthday and I made this 'My Sweet Candy Girl' birthday cake with gold leaf decorated macarons, hand piped butter cream flowers and musk stick lollies.

In the past we have had quite fancy parties for her and some pretty spectacular cakes, and when I say for her, I really mean for me.

Because it seems to make Sweet happy what she really wants is lots of lollies and candy on a cake.

I know this because a few years back I made quite an elaborate cake that I managed to make look like it was set in a mirror on the wall. It was a carved unicorn head and it took quite a bit of work (CLICK HERE for a free video tutorial on making that unicorn cake). I was quite pleased with myself of course and Sweet did love her party and still talks about it now.

However a few months after that party a girl at school brought in a cake covered with lollies (that's Australian for candy), Sweet told the family at the dinner table in detail how amazing it was.

Pretty much because.......lollies. That's right she is a kid, all it takes to impress her is quite a bit of candy. So this year I decided to stick lots of lollies on the cake, we did compromise with some pretty piped flowers but as they were buttercream and therefore creamy sugar Sweet was totally ok with it.

Musk Stix - an Australian icon

Maybe the best part of all was that Sweet and my son The Destroyer got to join in decorating the cake and put the musk sticks around the edge of the cake.

I think if at this stage I had given Sweet a stack of extra lollies/candy and told her to pour it into the top all the kids would have been happy, but I decided to pipe on some flowers and swirls, pop on a few macarons and then add sixlets and soft sugar pearls.

It ended up being a perfect mix of sweet and pretty, although I did only eat one musk stick despite having quite a few on my slice.

If you can't locate musk sticks you might like to substitute pink chocolate covered pretzels or strawberry pocky sticks.

Later in the week I will be popping up the recipe for the strawberry layer cake which has been a favourite in our household for many years.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Princess Macarons with Mini edible tiaras or how to eat a tiara 2

This post may contain affiliate links

CLICK HERE for link to my macaron recipe

Ok these are my new favorite toppers.

Mini edible tiaras, seriously what's not to love, and with the right cutter you can whip up a stack of them and have them ready to pop onto pretty much anything to give it a bit of royal treatment.

Macarons.......check. Marshmallows........yup. Stacked cookies.....ah-huh.

They are really quite tiny, pretty much they just fit around my thumb. The cutter set I used (link here: Crowns Patchwork Cutters ) has a larger size tiara as well which is perfect for the top of a cake so you could make a whole princess (or prince/king) party.

How to eat a tiara blog post HERE

photo by Alyce & Colette Photographers

Now I have made a video on how to make the tiara but as I was silly enough to start upgrading my other computer with the video on it and I think it will be another few days before I have access to it. In the meantime I have written out the instructions below.

How to make an edible tiara
You can use any cutter or hand cut the shape yourself, however I have included links to the cutter I used. If you scroll to the bottom of the post I have also included a recipe for small batch mexican paste which should make up a few dozen of these mini tiaras.

Ingredients

Mexican paste colored light orange or ivory (buy premix or see small batch recipe below)
tiara cutter (available here: Crowns Patchwork Cutters )
crisco or similar solid but soft white fat
2 X small white rolling pin - one for rolling the other (2cm or 3/4" for setting the tiaras onto to dry)
toothpick
edible gold dust*, rose spirits  and paint brush
or edible gold paint/spray

*make sure the dust or paint is edible, saying non toxic does not necessarily mean edible and many glitters and dusts sold in cake decorating stores are for decorative purposes only. The links below are edible.

US suppliers - Amazon

Available to Australia via Fishpond


Crowns Patchwork Cutters

Rub a little crisco onto the small tiara/crown cutter.

Using a small rolling pin roll out the mexican paste very thin (like really really thin) and press the tiara/crown cutter into the paste to cut out the shape. I like to do this on a piece of plastic wrap which is a little fiddly but I know the paste can not stick to the counter.

If necessary use the toothpick to gently remove the mexican paste shape from the cutter. Use the toothpick to remove any excess paste from the shape and the small heart at the front if desired (see the you tube tutorial for more detail).

Place onto a small rolling pin to shape the tiaras. The one I used is around 2cm or 3/4" wide or around the same size as a permanent marker tube. You can use anything that is clean and food safe you have sitting around for this.

Paint the tiaras with the edible gold paint, either by using a premixed paint or mixing edible gold luster dust with rose spirits. Don't worry they may not look very sparkly while wet.

Allow to dry. Once dry you may wish to give them an extra coat or brush a little extra gold luster dust onto the tiaras to add extra shine.

Store in an airtight container until required. You can make these weeks in advance.

Adhere to tops of macarons, marshmallows or cookies with a little royal icing.

Small batch Mexican Paste

75g pure icing sugar (2 5/8 powdered sugar)
1 tsp gum tragacanth or tylose powder

Knead together well. Store wrapped in plastic in an airtight container at room temperature. Knead again well before use. Can be colored as required.

Linda Vandermeer is a blogger, baker, maker and author

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Chocolate peanut layer extravaganza cake

I'm dreaming all about deeply satisfying rich tastes and at the moment I love the pairing of chocolate with creamy peanut butter. As though you can't tell from my previous post :)

To try and quell my desire I created this chocolate peanut layer extravaganza cake. Now I know what y'all are thinking, surly that Oreo Chocolate Cheesecake you just posted put a dent in my cravings, but the problem was I shared it all out. To remedy it I kept this one mostly to myself.

Which is quite an accomplishment as it's a reasonably tall cake.  With the additional height of the chocolate shards it makes quite an impressive cake suitable to serve at any gathering.  

The addition of salted peanuts sprinkled on top and the chocolate shards with added sea salt flakes adds a lovely contrast both in it's crunchy texture and the salty taste which is a welcome foil to the sweet frosting.

During the winter months the cake should hold up quite well, however in warmer months or in warm climates you may need to chill the cake in the refrigerator during assemble the next layer of cake has been pressed in place.

Finally if your tastes tend towards the delectably indulgent but you don't quite have my stamina you can quarter the recipe, bake in a 15 cm round baking tin for around 20- 15 minutes less and have a cake that is still extravagant in taste but a little more moderate in serving size.

Chocolate peanut extravaganza cake makes 1 X 20 cm diameter by 15 cm high cake (excluding shard height)

I used an Ateco 868 piping tip and large disposable piping bag. Cake will serve 20 to 35 people depending on serving size. 

4 layers of chocolate cake (recipe follows)

Peanut Butter frosting (recipe follows)

100g dark chocolate

3 Tbsp salted peanuts

1/4 tsp salt flakes

Make the chocolate shards. 

Cover a flat tray with baking paper and melt the dark chocolate in the microwave at medium low heat and whisk until smooth. Spread the chocolate out onto the prepared tray, the chocolate should be a few mm's thick.

Chop 1 1/2 Tbsp of the peanuts roughly and sprinkle on top of the melted chocolate along with the 1/4 tsp of salt flakes. Allow to set.

Assemble the cake.

Place the first layer of chocolate cake onto a cake board or cake stand. Ensure this layer is completely flat, so it would be the bottom layer from one of the cakes you cut in half.

Place a large star piping tip into a piping bag and fill the bag with peanut frosting.

Starting on the outside edge of the cake, holding the piping bag upright 90 angle to the cake apply pressure for a short burst to pipe a star of frosting. Release the pressure on the bag and the pull the bag up away from the cake. Continue to pipe frosting around the edge of the cake and then pipe a second circle of frosting 'stars' just inside the first circle. Continue to pipe working to the center of the cake, you should have around 4 or 5 circles.

Take the next layer of cake, it should be the top layer to the cake you have placed on the bottom. If this cake has a rounded dome*, turn it over and gently press the domed edge into the frosting ensuring the cake is completely centered on the previous layer and that you have no cake overhanging. You should now have a flat top on the cake to work on.

Using the piping bag filled with peanut frosting cover the top of the cake with frosting as described in the steps above.

Take the next layer of cake. This layer should be the bottom layer of the remaining cake. Press it gently into place, make sure that the cake is centered with no overhang.

Using the piping bag filled with peanut frosting cover the top of the cake with frosting as described in the steps above.

Place the final layer of cake, if it has a domed top, once again push the top down gently into the frosting so you have a flat top on the cake to pipe onto.

Pipe the final layer of peanut frosting onto the top of the cake taking care that the stars are even and the same size.

Add final decorations.

Cut the dark chocolate covered in peanuts into large triangle shards using a sharp knife. Press the shards into the top of the cake with the points of the triangle facing upwards. 

Sprinkle the remaining peanuts onto the top of the cake.

Cake may be served immediately or stored for  in refrigerator until ready to serve, remove 20 minutes prior to serving. Left overs cake be stored in an airtight container in refrigerator for up to 3 days.

Chocolate layer cake

3 cups plain flour
2 tsp bicarb soda  
1/2 tsp baking powder
1/4 tsp salt
1 cup cocoa powder
1 cup hot water
1/2 cup cool water
250 g unsalted butter room temperature cut into small squares
2 1/2 cup caster sugar 
4 eggs
1 tsp vanilla extract

1/2 cup sour cream

Preheat oven to 160 C fan forced (325 F) and grease flour and line 2 X 20cm round tins with baking paper.

Sift together flour, baking soda, baking powder and salt.

Mix the hot water and cocoa to make a paste then add the cool water mix until well combined, set aside.

In a large bowl of a stand mixer mix together butter and sugar at high speed until well creamed (about 2-3 mins).

Reduce speed to low and mix in eggs then vanilla mixing until well combined.

Add 1/3 of the flour, mix until just combined then add 1/2 the cocoa mixture, mix again until combined and scrape down sides. Add another 1/3rd of the flour, mix, add the remainder of the cocoa mix and scrape down sides then mix in the remaining flour.

Add the sour cream and continue to mix at low speed until completely combined.

Divide mixture evenly between the 2 X 20cm tins and bake for around 55 minutes or until a skewer inserted in the cake comes out clean.

Allow to cool in tin for 5 minutes then carefully turn out onto a wire rack to cool completely.

When ready to use cut each cake in half horizontally to make 4 layers in total.

Peanut Butter Frosting

Ensure that all ingredients are at room temperature prior to mixing. In warm weather you will only require 1 Tbsp to achieve a smooth piping consistency. In cold weather you may need to add extra milk to achieve the desired consistency.

4 cups icing sugar mixture

2 cups smooth peanut butter

200 g unsalted butter room temperature

2 tsp vanilla extract

1 tbsp milk at room temperature

extra milk at room temperature extra if required

Place the sugar, peanut butter and butter in a large bowl and mix at high speed until light and fluffy, around 6 minutes. Add the vanilla extract and mix until combined. Add 1 Tbsp of milk and mix until well combined. Add extra milk as required to achieve a consistency which will is light and fluffy but will hold its shape when piped.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Ice cream sundae macarons

These neapolitan ice-cream sundae macarons might be some of the funnest looking macarons ever.

I made them for Bubble's 10th birthday party which had an ice-cream bar and they worked in perfectly with the theme. (Ice-Cream Party CLICK HERE)

The red 'cherries' are sixlets which are candy coated chocolate balls (if you're Australian that's like a smaller size jaffa without the orange flavour), the dripping chocolate topping is chocolate royal icing and the white swirl of cream is stiff peak royal icing.

If you don't happen to have any sixlets about you could always just add some extra sprinkles on the top and they still look extra sweet.

I used macarons I made myself but of course you could pick up some from the store and do the decorations yourself

Ingredients and equipment

Macarons *see note below (Click here for recipe)
White Royal Icing (stiff peak consistency)
Chocolate royal icing (add few Tbsp sifted cocoa to 1 cup royal icing or you can just add brown food colour) 20 second consistency#
Red sixlets
pink sprinkles
Round piping tip (eg #2) in piping bag
Star piping tip (eg #18) in piping bag

 *Macarons can be shop purchased and any type you like. However I made mine using the recipe in the link and then coloured them in a neapolitan theme. When making the macarons divide mixture in half and colour part pink and part brown. My filling was raspberry flavour whipped white chocolate ganache with americolor white food color added.
#20 second icing is when you run a knife through the royal icing mixture and the line disappears after 20 seconds :)



Put the chocolate royal icing in the piping bag with the small round tip. Pipe an uneven splat outline on the top of the macaron, going right to or over the edge in some spots. Fill the splat shape (I left the middle un-iced just to reduce the amount of icing I was using as it gets covered with the white swirl) with chocolate royal icing.

Sprinkle a few pink jimmy sprinkles over the top of the chocolate royal icing shape. Allow to set.

Pop the stiff peak white royal icing into the piping bag with the star tip. Pipe a swirl/ rosette onto the top of each macaron by holding the bag upright and piping a tight circle.

Place a sixlet in the middle of each white rosette and allow to set.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.