PARTY

Go wild with a party where all sorts of an­i­mals roam free across ev­ery­thing from cup­cakes to pop­corn cones and take-home treats; SARAH EBERHARDT shows you how to un­leash the fun

Little Treasures - - CONTENTS -

Kids will go wild for this an­i­mal-themed bash

An­i­mal cake

SERVES ap­prox­i­mately 20 large wedges of cake or 30 smaller pieces Ba­nana cake (see recipe be­low) Choco­late ganache (see recipe be­low) ¼ cup apri­cot jam, sieved 1kg fon­dant ic­ing 2 ta­ble­spoons ed­i­ble con­fetti pas­tel dots 3 plas­tic an­i­mals 3 an­i­mal party hats (2 large and 1 small – see page 117) 1 Cut the cake into three lay­ers. Place the bot­tom layer on a thin cake board and spread with a third of the ganache. Top with the mid­dle layer of cake and spread with an­other third of the ganache. Add the top layer of cake and use the re­main­ing ganache to ice the sides and top of the cake. Re­frig­er­ate for around 15 min­utes un­til the ganache has set hard. 2 Brush the cake all over with a thin layer of the apri­cot jam. (This will make the fon­dant stick to the cake.) 3 Gen­tly knead the fon­dant ic­ing un­til it warms a lit­tle and is eas­ier to roll out. 4 Lightly sprin­kle corn­flour on the bench and roll the ic­ing out to 3-4mm thick. Gen­tly lift it us­ing your rolling pin and place over the top of the cake. Use your fin­gers to smooth the ic­ing gen­tly across the top, then, work­ing around the cake, smooth down the sides. Trim the ex­cess, cover and set aside to use again. 5 Dip your fin­ger in a lit­tle wa­ter and rub around the bot­tom 2cm of the iced cake. This will make the fon­dant sticky so you can at­tach the con­fetti dots. 6 Press the con­fetti dots onto the damp­ened area of the cake. 7 Place the cake on your serv­ing plate and top with the an­i­mals. Use a lit­tle blue­tack to keep hats in place if nec­es­sary.

TIP

You can ice the cake with but­ter­cream ic­ing in­stead of fon­dant if you pre­fer. Con­fetti dots will stick to but­ter­cream ic­ing eas­ily.

Ba­nana cake

250 grams but­ter 2 cups sugar 4 eggs 2 cups mashed ba­nana 3 cups flour 2 tea­spoons bak­ing pow­der 2 tea­spoons vanilla essence ½ tea­spoon bak­ing soda 1 cup milk, at room tem­per­a­ture 1 Pre­heat oven to 180°C. Cream but­ter and sugar un­til light and fluffy. 2 Add eggs one at a time, beat­ing well be­tween each ad­di­tion. Then add the mashed ba­nana and mix in. 3 Sift flour and bak­ing pow­der to­gether in a sep­a­rate bowl. 4 Mix vanilla essence, bak­ing soda and milk in a sep­a­rate bowl. 5 Gen­tly fold the flour and milk mix­tures into the creamed mix­ture al­ter­nately, start­ing and end­ing with the flour. 6 Pour into a lined cake tin and bake for 35 min­utes or un­til a skewer comes out clean.

Choco­late ganache

500 grams dark choco­late (50 per cent co­coa), chopped 250ml cream 1 Heat the cream in a saucepan un­til it’s just about to boil, then re­move from the heat, add the choco­late and stir un­til smooth. 2 Leave to set overnight in a cov­ered bowl on the bench be­fore us­ing to fill and cover the cake.

Fruit cups

MAKES as much as you need Va­ri­ety of fruit – we used mango, pineap­ple, grapes, cher­ries and man­darins 1 Peel and cut the pineap­ple and man­goes into small pieces, re­move the grapes from the stalks. 2 Put a mix­ture of the fruit pieces into a cup­cake cup and top with a cherry.

Iced an­i­mal bis­cuit cup­cakes

MAKES 15 – 17 cup­cakes Car­rot cake cup­cakes (recipe be­low) Cream cheese ic­ing (recipe be­low) Iced an­i­mal bis­cuits (30-34 bis­cuits) 2 ta­ble­spoons 100s and 1000s Pip­ing bag Ic­ing noz­zle – Wil­ton No.10 1 Fill the pip­ing bag with ic­ing and pipe around the top of the cup­cake from the out­side in, pulling up at the end to re­lease the ic­ing. 2 Sprin­kle 100s and 1000s around the edge of the ic­ing and top with two an­i­mal bis­cuits ic­ing side to ic­ing side.

Car­rot cake cup­cakes

MAKES 15-17 cup­cake cases 1½ cups flour 1 cup brown sugar 1 tea­spoon bak­ing pow­der ½ tea­spoon bak­ing soda 1 tea­spoon cin­na­mon 1 tea­spoon ground gin­ger 1 tea­spoon ground nut­meg ⅔ cup oil (mild flavoured such as sun­flower, canola etc) 3 eggs 1 tea­spoon vanilla 1½ cups grated car­rot 1 Pre­heat oven to 180°C and line a muf­fin tin with cup­cake cases. 2 In a large bowl, sift to­gether the dry in­gre­di­ents, then make a well in the cen­tre. In a sep­a­rate bowl, whisk the oil, eggs and vanilla and pour into the dry in­gre­di­ents. 3 Add the grated car­rot and gen­tly mix. 4 Pour bat­ter into each cup­cake case un­til ¾ full and bake for 18-20 mins, or un­til a skewer in­serted comes out clean. 5 Cool on a wire rack be­fore dec­o­rat­ing.

Cream cheese ic­ing

250 grams cream cheese, soft­ened 125 grams but­ter, soft­ened 3 cups ic­ing sugar 1 tea­spoon vanilla 1 Beat cream cheese and but­ter to­gether. 2 Add ic­ing sugar and beat un­til com­bined. 3 Add vanilla and beat un­til light and fluffy.

White choco­late pop­corn

MAKES enough to fill 6 cones 125 grams white choco­late 6 cups plain popped pop­corn 2 ta­ble­spoons 100s and 1000s 1 Gen­tly melt the choco­late ei­ther in a bowl over hot wa­ter or in the mi­crowave on low heat in 30 sec­ond bursts. 2 Toss the pop­corn through the melted choco­late and spread out on a bak­ing tray lined with bak­ing paper. Sprin­kle with 100s and 1000s. 3 Leave to set, then break up and store in an air­tight con­tainer un­til ready to serve. Di­vide be­tween paper cones. Pizza pop­corn MAKES enough to fill 6 cones 2 ta­ble­spoons but­ter ½ tea­spoon smoked pa­prika ½ tea­spoon gar­lic pow­der 1 tea­spoon dried oregano 1 tea­spoon dried basil ¼ cup grated Parme­san cheese 6 cups plain popped pop­corn 1 Pre­heat oven to 180°C. 2 Melt the but­ter in a large saucepan, re­move from the heat and stir in the pa­prika, gar­lic, oregano, basil and Parme­san. 3 Add the pop­corn and stir un­til coated. 4 Spread out on a bak­ing tray lined with bak­ing paper and bake for 7-10 mins un­til the cheese melts. Leave to cool then place in an air­tight con­tainer un­til ready to serve. Di­vide be­tween paper cones.

Lion dip and veg­gies

SERVES 10 -12 Hum­mus (we used store-bought) 2 olives, Span­ish pit­ted 2 cau­li­flower flo­rets 2 round crack­ers Chives, chopped into 6-10cm pieces Red and yel­low cap­sicum 2 car­rots 1 Place the hum­mus in a round bowl and use the im­age be­low as a guide to cre­ate the lion’s face with the crack­ers and half an olive on top of each as the eyes. Cut a ring from the re­main­ing olive and halve it to cre­ate the nose. 2 Place the two cau­li­flower flo­rets un­der the crack­ers and a piece of red cap­sicum as the tongue. Add chives as whiskers. 3 Cut the cap­sicum and car­rots into sticks and place around the bowl to cre­ate the mane.

Mini hot­dogs

MAKES 12 12 ‘heat and eat’ mini rolls 12 chee­rio sausages Tomato sauce 1 Cook the mini rolls ac­cord­ing to the in­struc­tions on the packet. 2 Place the chee­rios in a saucepan and cover with wa­ter. Heat on medium heat un­til the wa­ter comes to a boil. Re­move from the heat and drain. 3 Cut a slit down the mid­dle of each of the rolls and in­sert a cooked chee­rio sausage. Top with a squig­gle of tomato sauce.

An­i­mal jars

Small jars with lids (i.e baby food jars) Su­per­glue Small plas­tic an­i­mals (2 for each jar) White spray­paint Mini M&MS 1 Re­move the lids from the jars and glue an an­i­mal to the top of each lid. 2 Take the lids out­side or into a well­ven­ti­lated area. Place on news­pa­per and spray with sev­eral coats of paint. Do this at least a week be­fore the party so the paint smell dis­ap­pears from the jar lid. 3 Place an an­i­mal in each jar then fill with mini M&MS.

An­i­mal ear head­bands

(see trea­sures.co.nz for tem­plates) White scrap­book card Black Sharpie pen Glue gun Black plas­tic head­bands Dou­ble-sided tape 1 Use our tem­plate to draw and cut out an­i­mal ears from white scrap­book­ing card. Use a sharpie pen to out­line and draw ear details. 2 Fold ears around the head­bands and se­cure to the band with glue. Use dou­ble-sided tape to stick the two sides of the ear to­gether.

Place­mats and party hats

(see trea­sures.co.nz for tem­plates) Black Sharpie pen Sheets of A4 paper Scrap­book­ing card or paper Mini pom­poms 1 Draw an­i­mal hoof prints onto A4 paper for chil­dren to colour at the party. 2 Use our hat tem­plate to draw and cut out hats from coloured scrap­book­ing card and paper. 3 Roll into a cone shape and use ei­ther a glue gun or glue stick to se­cure edges. 4 Glue pom­poms on top of the hat and around edge if de­sired.

Paper pop­corn cones

(see trea­sures.co.nz for cone tem­plate) An­i­mal print paper (we used free on­line images and printed them on A4 paper in black and white) Dou­ble-sided tape 1 Use our cone tem­plate to draw and cut out cones from an­i­mal print paper. 2 Roll into a cone shape and use dou­ble sided tape on one edge to se­cure.

Cups

(see trea­sures.co.nz for tem­plates) Pen­cil Black Sharpie pen White paper cups (Spot­light) 1 Trace around our tem­plates in pen­cil to cre­ate an­i­mal ‘noses’ on the sides of the cups, then go over the trac­ing with a black Sharpie pen. 2 Pro­vide crayons on the party ta­ble for the kids to colour their cups in. 

Fruit cups

Lion dip & veg­gies Iced an­i­mal bis­cuit cup­cakes White choco­late pop­corn

Mini hot­dogs An­i­mal jars An­i­mal ear head­bands Colour­ing cups

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