So, this is sort of a tying things up post, if you haven't a clue what I'm going on about at any point then just read the post before and things should make sense!
So firstly, I would like to say that yesterday was a massive success, we had a lovely time and ate WAY too much cake, we still are actually! I think I went a little OTT with the chocolate crispies... they're lovely but there's a lot. The cupcakes went down a treat and I was pleased with how the colours went together and all the veggies/fruits in the jars looked. I would say the only thing that wasn't scoffed in super quick time would be the sandwiches, but you've got to admit it, who wants sandwiches when there's chocolate and cake on offer?
Everyone loved it all and I got a lot of compliments for it(woop woop); not to be big headed...
The day before yesterday me and my mum went out as it was a lovely day, we even broke out the sunglasses! ...not that they were really needed... Anyway, we ended up buying quite a bit, especially from the cook-shop which is just AMAZING! It's the sort of shop that you go into and think "I-NEED-EVERYTHING-HERE!", or is that just me? I bought, a number of different sized cupcake cases, some cup measuring spoons (so I can bake American recipes, yay!) the mini 1/3 pint glass milk bottle (featured in the last post), a really cute little teal coloured bowl (Of course I needed that!?) some lolly-pop sticks, and a tea-pot! Some how we ended up in the sweet shop buying decorations for the cakes and just general treats, it was definitely worth it! The weather held out but eventually it started to get a bit nippy so, after spending a long time and too much money we went home and the baking began!
The recipes are here too, just to note, these are rather simple and some things a bit cheaty but they make great party food and remind me of my childhood. You probably know how to make most of them but I thought I would put it all on just in case! xx
Much Love Alex-Rose xxx
For the cupcakesIngredients:
- 175g Self raising flour
- 125g Butter (softened)
- 175g Caster sugar
- 2 Medium eggs
- 1 Generous teaspoon of (good) vanilla essence
- Cupcake cases (different sizes)
- 12 Hole muffin tray
- Mini Cupcake tray
Start by beating the butter until smooth, then beat in the sugar. In a big mug whisk the eggs and vanilla essence until combined. Add (slowly) to the butter and sugar (add it in gradually so that it doesn't curdle, if it does, just carry on and when you add the flour it should be fine) then finally sieve in the flour and fold gently until fully combined before spooning into your cases and placing the regular sized cakes in the oven for 18 mins then the mini ones for around 10. Leave to cool! xx
For the frosting:
- 250g Icing Sugar
- 80g Softened Butter
- 2 Tablespoons of Milk
- 1/4 Teaspoon of Vanilla Extract
- A few drops of food colouring
- Sweets to decorate
Put the butter and icing sugar into the bowl of a free-standing mixer and beat on a slow/medium speed until it comes together, then turn up the speed. Continue to beat. In a separate bowl whisk the vanilla and the milk before adding gradually to the butter and icing sugar. Beat on a high speed for a further five minutes and then spoon into a piping bag and swirl onto the cooled cakes. Decorate with a sweet of your choice, enjoy! xxx
- 200g Chocolate
- A box of rice crispies (or alternative)
Melt the chocolate in the microwave and spoon into a VERY large bowl then stir in some rice crispies, keep stirring and adding until the chocolate is coating all the rice crispies and it isn't too gloopy. You don't want your cakes too chocolaty other wise they will go rock solid! Spoon into cases and leave to cool in the fridge. Decorate with sprinkles if you want. xx
- 1 Packet of white chocolate fingers
- 5 small packets of magic stars
- 50g chocolate (melted)
Use the melted chocolate to stick a magic star to the end of each chocolate finger, leave them to harden in the fridge then serve. xx
Puff Pastry Pizzas
- 1 Roll of ready roll puff pastry
- 1 Ball of buffalo mozzarella
- 1 jar of green pesto
- a few basil leaves
Pre-heat oven to 200c.
Use a large circular cutter to cut out 10 round bases, spread a teaspoon of pesto onto these bases, then add a couple of slices of mozzarella then toss on a couple of basil leaves. Place onto a greased tray and bake in a pre-heated oven for around 20 minutes. xx