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.

Pinkalicious Macaron Recipe

When I saw these plates online I was smitten. Look at them. Just look they are pretty much the cutest disposable plates I have ever seen.

I don't even like disposable plates, I completely avoid them where ever possible but I had to buy these ones I mean seriously they have pink polkadots and gold spots and then part of them is the sweetest pale pink and no this post is not sponsored by the company.

Anyhoo then I made some macarons to serve on them 'cause they deserved something special.

I picked mine up from Lark Australia.

In the US check out Bash Party Goods who produce the plates.

I did read on Bash Party Goods Instagram page that they had macarons in mind when they created these plates so just to help you out I'll re-share my recipe.

Your welcome

Macaron Shells makes around 40 shells or 20 filled macarons. See below macaron recipe for simple instructions for ganache filling.

190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz)
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*
food color of choice (I use gel type food color like Wilton)

*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured.

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).

5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms. If you run the spatula through the mixture it should form a ribbon that disappears back into the mixture after about 20 seconds.

6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one.

Waiting to form skins after piping

7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.

8. Meanwhile preheat oven to 140C (285 F). Once ready bake the macaroons for around 13 to 16 minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move bake for another minute or 2. Also they should not be browned if they are reduce the heat for the next batch or bake for less time.

9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

10. Once cooled match disks into like sizes and sandwich together using the ganache.

Ganache Recipe
To make ganache melt white chocolate with cream in the microwave and mix gently until combined, use a ration of 3:1, so for example 300 grams (10 1/2 oz) white chocolate to 100 grams (3 1/2 oz) cream, sorry guys I measure as I already have the scales out and I can't be bothered messing up a liquid measuring jug :) Add some gel color and raspberry oil/flavor to taste.

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. 

Sweet's gardening party with pink and grey party table

Sweet's 8th birthday party this year was a pretty grey and pink dessert table with a garden theme to tie in with the main party activity which was.......gardening.

We purchased some packets of easy grow flower seed and pots that eventually break down and the kids got to fill the pots with soil and plant the seeds. The pots were just the right size to fit into cupcake boxes which made packing up and taking home both pretty and easy.

I was lucky enough to find some little trowels the week before the party for $1 each at the local supermarket which the kids took home along with their little garden boxes.

If your not trying to be as economical as me this would work as well with a few punnets of plants instead of the seeds, but I managed to get enough for 12 kids along with a few of those sunflower and tomato ready to grow pots (that I used as party prizes for other games) for under $20.

All the rest of the stuff I used to decorate the gardening table with I already had (see that pink polka dot fabric it was from Bubble's 5th birthday party I blogged about 5 years ago).

Apron and string in tin - Greengate
Garden pots, seeds - Big W discount department store
Trowels - Coles supermarket
White plant stand with blackboard - Bunnings hardware
Pink polkadot cupcake boxes and pinwheels - Choice discount variety store

Party Table

The party table colour theme was based on the lovely grey with pink rose and white dot fabric I used as a table covering. I picked it up because it was so pretty intending to have dresses made for the girls, it was from Lincraft at around $8 a meter.

I had a fake window/mirror shutter I had from a while back I got in a closing down sale and was part way through restoring an old wooden plate rack I picked up on Ebay, so I added them to the table. The pink riser that the candy jars are on is a bathroom caddy I picked up at a discount dollar store last year and painted pink for another party.

Then when I was out one day I spied those big moss balls and I don't know why but I got them. For some reason I really like them, anyhoo they added some colour to the table and a bit of texture the big one was $10 and the 2 smaller ones $5 each from Vast Interiors.

The day before the party I picked up a stack of flowers to pop in little pitchers and vases scattered around the table. It was a pretty relaxed table.

Overhead are some pink hanging lanterns which don't quite make it into the photo's.

Party table menu

Decorated cookies - royal icing stripe cookies with fondant rose accent and fondant pink quilted cookies with white royal icing dots (Click here for free tutorial to make similar quilted cookies)

Birthday cake  - Ombre butter cream decorated cake in shades of storm and pink sunset - Italian meringue butter cream with strawberry cake. The butter cream was applied with an offset spatula to evoke the feeling of an artist's pallet.

Candy - Chocolate sixlets, marshmallows and bon bons. There were also pink pig sours on top of the white plate rack and I bought out a selection of other lollies for the kids to fill up their own take home loot bags.

Homemade raspberry macarons (Click here for recipe) served in a Greengate Sophie Vintage bowl.

Cinnamon scrolls with pink cream cheese frosting- we are loving cinnamon scrolls at the moment so we prettied them up with sugar flowers, butter cream piped leaves and sugar sprinkles. What more can I say - yum (click here for a cinnamon scroll recipe)

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.

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.