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Babies: 6 - 9 Months
lilbit923
member
Need some suggestions (2nd birthday party related)
lilbit923
member
So Emma is turning 2 in December but DH doesn't want her birthday to always be associated with Christmas. I understand that but we can't really help when she was born. My compromise for this is to move her birthday party to October. He's ok with this.
I wanted to do a theme based on her nickname "Pinkie Pie". I found black, white and hot pink party supplies so now I am thinking I want to do a dessert table for her party. Walmart had small hot pink bags with butterflies and heart for $.97 a piece. Since her party won't be large I got 4. I will use those as her goodie bags.
What do you think of donut holes, pink mini cupcakes, mini tarts with pink icing, a pink punch? For a party favor I wanted to cut up a sheet of rice krispie treats into rectangles and monogram them with an "E" and use pink icing as a border.
I wanted to do some cake pops but my first (and only) attempt left a long cursing streak in my kitchen. They look very simple and maybe I got some steps wrong. When I tried molding them they became too heavy for the stick and fell apart. Ugh, disaster.
What other treats or snacks could I have out? I did buy the cupcake 3-tier stand so I want to try and do this myself as much as possible. I've also seen cute pics of meringue sandwiches and they look cute, not sure how difficult they are to make.
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Re: Need some suggestions (2nd birthday party related)
If you are talking about macarons they are pretty complicated and if you are a pastry noob I wouldn't suggest it. There are a lot of things that can go wrong with them. If you want to brave it anyway please use my friends site www.bravetart.com she has troubleshooted them within an inch of their adorable lives and made them as simple as possible. I am making some for my SILs shower and am still slightly nervous. Not trying to scare you just prepare you!
You could do molded (not moldy) chocolate pops you can get all kinds of molds from Wilton. They are pretty easy to do and you can get pink chocolate from them too.
You could do little pink meringues super yummy, the macaraons are just more complicated.
You could make your own gum drops.
If you have a stand mixer you could make your own pink marshmallows!! Bravetart has that recipe too!
https://bravetart.com/blog/ValentinesDayMarshmallows
https://bravetart.com/blog/MacaronMyths
Links. She has fantastic recipes all over her site though.
No problem, food is kind of my thing! Also, I love pimping Stella's blog, I just love it!
I've known her since culinary school, we hung out with the same guys and then ended up living across the hall from each other and becoming bffs. Her blog is all super trendy now, the LA times mentioned it recently!
Cake pop trick... add in the frosting a little bit at a time. I find that usually 1/2 a can is more than enough (depending on how moist the cake is to begin with). Be sure you chill the balls and then when you put the sticks in, dip them in some of the chocolate first. It "anchors" the stick into the pops.
Also, maybe do a couple of batches of mini muffin tin pies. If you do a completely covered pie you could drizzle pink royal icing/glaze over the tops and then you'll have Pinkie Pies.
I actually HATE eating them. I enjoy making them and decorating them. They're also fantastic sellers for bake sales (I work for a non-profit and every year for the local walk event I use them as a fundraiser). I think it's the novelty of them. They'll fade like the cupcake fad is. (though both are still going strong).
Really, I love anything edible that gives me the chance to be artistically creative - especially since I"m really no artist unless it's in food form.
I get that I guess.
So when people pay bakeries to do them are these places using box cake? That's all I can think lol, I am like "dudes, you are getting ripped off."
My guess is that the "gourmet" places are using from-scratch cakes. Which is my ultimate goal at some point. I also have started making my own frosting - which also means I can control the sweetness.
My pictures are HORRIBLE but if you go to my blog (<--clicky) you can see some of what I've done.
I've seen your blog and I do like it. I have an admitted biases against non professional food blogs but I do like yours and a handful of others.
I totally understand that, seeing as how you went to culinary school. Which I am SO jealous of. It's one of my many dreams. As well as being a professional performer (I sing), and writer (got my BA in creative writing and I'm doing NaNoWriMo this year).
That's really cool! I wish I could sing, I mean my voice is fine my choir teacher in school thought it was great, I'm just a huge chicken. I also wish I could write well. My grandmother is a published author and is very disappointment lol.
I think I get upset with non pro blogs because so often there is SO misinformation, or they are using other peoples recipes without giving them credit and that really pisses me off. When it comes to baking 99% of the non professionals without a credit to someone else did NOT come up with that recipe, baking is a science and it's very difficult to come up with your own recipe. It's fine to say you altered something, that's where so many recipes came from. If you look at Escoffiers cookbook so many of his recipes (savory and sweet) are just derivatives of other things.
Sorry for the thread jacking lilbit.
Mollusk, I E-love you so it's ok.