Birthday Party Update

Hi there, I'm back with a Lexi' 8th party update.  We have been on the fence about an indoor or outdoor party.  Now being that her b-day is the beginning of April it could go either way weather wise.  For instance when I had her in 2004 there was a heat wave of sorts; the day we brought her home it was 80+ degrees.  Last year in April for her b-day is was a little chilly.  So far this year we been up and down weather wise in NY but we have been having some really warm days.  At this point I'm hoping for a 70+ day and we will be outdoors on the deck under a decorated gazebo for what is being called "Lexi' Pink and Pearls 8th B-Day Jewelry Party".    I  just need a 3 hour window of warm weather puhleesee!!!!!  I wanted to share some elements of the party with you all.

so these are some of my inspirations,  I will of course take pics and let you all see how it turned out.  Until next time!

Cupcake In A Jar

I came across this when I was just surfing and I am totally trying this soon.  Wanted to share it with you guys.

Ingredients:

- 2 1/2 cups all-purpose flour

- 1 1/2 cups sugar

- 1 tsp baking soda

- 1 tsp salt

- *2 1/4 tsp cocoa powder

- *1 1/2 cup canola oil

- 1 cup buttermilk, room temperature

- 2 large eggs, room temperature

- 2 tbsp red food coloring

- 1 tsp white distilled vinegar

- *2 tsp vanilla extract

for the cream cheese frosting:

- 1 pound cream cheese, softened

- 2 sticks butter, softened

- *2 tsps vanilla extract

- 4 cups sifted powdered sugar

1. Batter is ready to be put in cupcake pan.

2. Spray the pan with pam and then fill each hole up 2/3 with the batter. Note: liners are optional , but you could if you want, just pull them off before putting them in the jar.

3. Usually they are done after about 17 minutes in my oven at temperature of 350℉, and  take them out and put them on a wire rack to cool completely.

4. Once they are cool,  slice them in half. You will have a stack of tops and a stack of bottoms.

5. Place 1 bottom in each jar.

6. Put a layer of the frosting.

7. Take the top of the cupcake and place on top of the layer of frosting.

8. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.

9. Beautifully frost the top of the cupcake.

10. Cover with lids and package however you like! It will be heartbreaking to eat, as it is so pretty, but it is so yummy!

Here is a little supplies list with a link to where I bought my goodies for packaging:

- 8 oz glass jars with gold lid

- wooden spoons

- round stickers

- bakers twine

- pastry bag and decorative tips

I hope you enjoy.

Diy Idea...Chocolate Cups

Chocolate Cups

To make these chocolate cups, melt about 4 ounces to make 3 cups. Allow the chocolate to cool to slightly lukewarm but before the chocolate hardens up again. This is very important unless you want to see a balloon covered with chocolate exploding on you (don't ask me how I know).

I suggest using a high quality melting chocolate. I recommend using Ghirardelli baking bars. You can either use the double boiler, direct heat, or microwave method. Remember to break the chocolate bar into small pieces to ensure even melting.  Be careful when you pull the balloons off the parchment paper. And don't hold them to tight or else the sides will crush in and that's not fixable. If there are slight cracks along the sides or on the bottom, fix them with a piping bag filled with melted chocolate.

Chocolate Mousse

Adapted from Alton Brown


Ingredients
3/4 cup whipping cream
6 ounces quality semi-sweet chocolate chips
1/2 ounces espresso or strong coffee
1/2 tbsp dark rum
2 tbsp butter
1/2 tsp flavorless, granulated gelatin
pinch of cayenne powder

• Chill 1/2 cup whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Sprinkle in cayenne powder and fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Makes 3-4 servings.       

                                     

 More info here....