Rocky Road

A couple of weeks ago Mel and I were lucky enough to receive some goodies from Pascall, we're both having a crazy busy year and I know that I am finding it hard to come up with new recipes - the timing was perfect as we are both on school 'holidays' which means a little more time to get in the kitchen and get inspired. The holiday weather has not been great which has meant lots of time inside. Max, who is now three (and a half, I must add the half or I'll be in trouble), is taking a holiday from daycare and has been eyeing up the bags of lollies in the cupboard since they arrived, so I decided that it would be nice to make something with them together.  Max always wants to bake with me but it's more watching and adding in ingredients that I measure out, Rocky Road was perfect as he could do most of the work!

Taste test, mix, taste test and wait until your Rocky Road is ready for the ultimate taste test!

Ingredients: 
375 grams chocolate buttons, melted
200 grams Pascall Fruit Jubes
180 grams Pascall Marshmallows

Method:
Melt the chocolate, this can be done in a double boiler (a heat proof bowl over a pot of simmering water, you must ensure that the water does not touch the bottom of your bowl) or in the microwave.
Once the chocolate is melted, set aside for 3-5 minutes to cool slightly.
While the chocolate cools line a slice tin with wax baking paper, I used a 20x20 square tin.
Add marshmallows and jubes to the melted chocolate and fold them through the chocolate so that they are coated nicely.
Pour your mixture into your prepared tin and use a spatula to spread it evenly.
Put your Rocky Road in the fridge to set for approximately 2 hours.  Cut into bite sized pieces (I use a large warm knife as it cuts through the chocolate nicely) and store in an airtight container.

Max loved making this and took great pride in taking it along to our holiday catch up with our coffee group. You can change the recipe up and add in whatever your favourite lollies are, dried fruit, or nuts.  If you and your kids have been in the kitchen this holidays, especially if you have made anything from BMTB we'd love to see the photos!

Sandwiched Salted Caramel Brownie Cookies

I saw a delicious looking picture (similar to mine) pop up in my Facebook newsfeed recently so I followed the link to the Donna Hay website and had to get into the kitchen to give them a go, making a few tweaks along the way. They were better than I imagined, actually I think they are one of the best things I have ever baked!

Ingredients:
350g dark chocolate, chopped
40g unsalted butter
2 eggs
⅓ cup caster sugar
⅓ cup brown sugar
1 teaspoon vanilla extract
⅓ cup plain flour, sifted
¼ teaspoon baking powder, sifted

Salted caramel frosting
¾ cup caster sugar
¼ cup water
½ cup cream
150g unsalted butter, chopped
sea salt flakes, for sprinkling

Method:
Preheat oven to 180°C.
Place 200g of the chocolate and the butter in a small saucepan over low heat and cook, stirring frequently, until melted and smooth.
Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 12-15 minutes or until pale and creamy.
Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room to spread.
Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 8–9 minutes or until golden.
Remove from the heat and carefully add the cream and butter. Return the saucepan to the heat and stir until the mixture is smooth.
Refrigerate until completely cool.
Using a hand-held electric whisk, whisk mixture until soft peaks form.
Spread half the cookies with the icing, sprinkle with the salt and sandwich with the remaining cookies.

I do urge you to give them a go! They are simply amazing. Although before I sign off, a couple of tips - make sure you do let the mixture stand, it will thicken and reduce spreading. If your brownie cookies do spread unevenly use a circular cutter to cut down/shape the biscuits while they are still hot out of the oven, you do need them to be a uniform size to sandwich. Also, I made my caramel frosting first as by the time I had made my cookies and let them cool completely I was ready to sandwich.

Caramel Nut Slice

This slice is an absolute favourite at my workplace at the moment and in a very short time I’ve been asked to make it several times by those who have sampled it. It is a very simple recipe that is sure to be a crowd pleaser!

Ingredients:
180g butter
1/2 cup White Sugar
1/2 teaspoon vanilla extract
2 cups white flour
1 teaspoon baking powder

Caramel
1 tin condensed milk
75 grams butter
2 tablespoons Golden Syrup

Topping
1/4 - 1/2 each cup each, *peanuts, cashews, slithered almonds, walnuts roughly chopped
*You can use whatever nuts you prefer/have on hand

Method:
Pre-heat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
Cream butter and sugar, then add in vanilla.  Sift in the flour and baking powder and gently mix until combined.
Press mixture evenly into your baking paper lined tin.
Flash bake in the oven for 10 minutes, remove and set aside.
At this stage you will need to make your caramel.  To make the caramel melt together the condensed milk, golden syrup and butter in the microwave, I gave mine four zaps of 40 seconds each, stirring between each interval.  Your caramel is ready when it is golden and thickened. 
Pour the caramel over the base you have created in your slice tin.
Cover with nuts, pressing them very gently, just into the caramel.
Bake in your pre-heated oven for 10-15 minutes.
Remove from the oven when the nuts are golden/beginning to brown.
Leave in the tin to cool completely before slicing into squares.
You can decorate by drizzling melted chocolate over it or serve as is.

Chocolate Lamington Cupcakes

These lamington cupcakes are yummy and an inspired twist on a kiwi favourite! They are the perfect addition to any autumn picnic but would be equally impressive served at a high tea – Mother’s Day is coming up next month so maybe keep these in mind. I made these cupcakes using my go to chocolate cake/cupcake recipe but if you have a go to trusty chocolate cupcake recipe of your own feel free to use that.

And if these delicious treats aren’t enough for you keep an eye out for the replay of New Zealand’s Hottest Home Baker on Food TV, screening at 12.30pm, 4.30pm and 8.30pm on Saturday’s from April 5!

Ingredients:
Cupcakes
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups flour
1 egg
½ cup milk
150g butter, melted
1 teaspoon vanilla essence
Pinch of salt
½ cup boiling water
Ganache
250g dark chocolate
200ml cream
Filling
18 teaspoons raspberry jam
Topping
1-2 cups long thread coconut

Method:
Pre heat your oven to 180°C
Place all ingredients in a bowl EXCEPT the water.
Add water to all the other ingredients and mix. Once you have a nicely combined batter place batter into 18 cupcake papers.
They should take about 10 minutes but you will know they are ready when they spring back to the touch and a skewer can be inserted and removed cleanly, remove and set aside to cool once baked.
***While you are baking your cupcakes you can make up your dark chocolate ganache. To make the ganache you need to place your cream and chocolate in a heatproof bowl and place it over a pot of simmering water (making sure that the simmering water doesn’t touch the bottom of the bowl). Leave for 1-2 minutes before stirring slowly with a whisk, continue to stir until you have a combined, glossy chocolate mixture.
Refrigerate until it is spreadable (2-3 hours).
Once completely cool use a cupcake corer or your teaspoon measure to scoop out the middle of each cupcake, set the cupcake top aside.
Fill each of your holes with a teaspoon of raspberry jam and replace the top, this will enable you to spread your ganache without getting jam in it.
To decorate use a palette knife to spread a thick layer of chocolate ganache over each cupcake.
Sprinkle the coconut on top of each cupcake, gently pressing it on if needed so the whole top is covered.
I topped mine with little red hearts, but I have seen these with fresh raspberries when in season (which I imagine would be fab).
*** You can make your ganache ahead of time, it will keep in an airtight container in the fridge for up to 2 weeks.

Max’s Dinosaur Party

 

Max turned 3 a couple of weeks ago, which of course meant a birthday party. He loves dinosaurs so we went with that as this year’s theme. Max was really into the planning this year and spent ages trawling Pinterest with me looking for ideas. He decided on the green and orange colour scheme, the decorations and insisted on a pinata as one of the games (we also had a very cool pin the tail on the dino made by my talented little sister).

 

 

 

Max also chose chocolate cake for his birthday cake, asked for dino cookies (I used our shortbread recipe and then also covered some in sprinkles to make them more attractive to the kids), jelly, vanilla sprinkle cupcakes and popcorn (which I served in cute cupcake cases that I decorated with dinosaur stickers) along with the usual cheerios, sausage rolls and fruit platters. As has become tradition drinks were served in my gorgeous mini milk bottles from The Pretty Baker, it wouldn't be a party without them.

 

To thank all our guests for coming Max and I recycled some of his baby food jars by adding dinosaurs to the lids, spray painting them and adding jelly beans in cool or warm tones.

 

Max had a great day and is already talking about his next party, at present he thinks he'd like a superhero party! I can’t wait.

Lemon Cheesecake

I made this cheesecake in early January and it is absolutely delicious. The refreshing zing of lemon cuts through the richness of the cheesecake and somehow makes it feel less naughty. I made my cheesecake by making slight changes to Mel's 'Lemon Cheesecake Slice' recipe and setting it in a cake tin as opposed to a slice tin. This is a perfect weekend dessert and my vanilla ice cream was the perfect accompaniment for it.

Ingredients:

Base

200g round wine biscuits

100g butter, melted

Cheesecake

250g cream cheese, room temperature

3 teaspoons finely grated lemon rind

395g condensed milk

⅓ cup lemon juice

1 teaspoon gelatine

2 teaspoons hot water

Method:

Grease and line a 20cm round cake tin and line with baking paper. 

Process the biscuits and in a food processor until fine. 

Add the butter and mix through to combine. 

Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.

Beat the cream cheese and lemon rind in a medium sized bowl with an electric mixer until smooth. 

Add the condensed milk and juice, beat until smooth. 

Sprinkle the gelatine over the hot water and then stir to dissolve. 

Add the gelatine to the cream cheese mixture and beat the mixture again. 

Pour the cream cheese mixture over the base. 

Refrigerate for at least 6 hours, preferably overnight to set, before cutting into slices and serving.

Decorate with lemon zest and serve with some refreshing vanilla ice cream for the perfect summer dessert.

Easy Homemade Vanilla Ice Cream

I don’t know if there is anything better on a hot summer’s day than a vanilla ice cream, especially if you make it yourself! This recipe is super easy, I remember making this ice cream with my Nana when I was quite young. She’s spent quite a bit of time in hospital in recent months and wasn’t sure where the recipe for this would be, so I’ve had to have a play and am incredibly happy with the result.

Ingredients:
600mls cream
395g condensed milk
1 teaspoon vanilla paste

Method:
Whip the cream until soft peaks form.
Add the condensed milk and vanilla paste to the cream and continue to beat until very thick.
Scrape into a loaf tin (or similar that is suitable for freezing) and cover in cling wrap. Freeze overnight (at least 6 hours) before serving.

This recipe could not be simpler, it as fantastic by itself as well as making a delish side for the cheesecake in the picture above. Max (who is nearly 3!) enjoyed the ice cream just as much as I did, it was lovely being able to share a baking (well technically not baking, but you know what I mean) memory from my childhood with him.

Choc Berry Trifle

I am not a trifle fan, actually the only person I know who is is Shane, so it might seem weird that I decided to make a trifle for a Christmas BBQ but he’s been asking me to make one for a while so I finally decided to take up the challenge and come up with a trifle that I could enjoy too! It is really easy to make and is visually impressive, it just takes a bit of prep time (and bake time if you want to make your own cake – you could buy one, even a chocolate log would work if you are short on time). This trifle is is alcohol free so is kid friendly too.

Ingredients:
x1 20cm round chocolate cake (I used our easy peasy chocolate cake)
200g mascarpone cheese
½ cup cream
5 tablespoons icing sugar
x2 70g chocolate mousse packets
2 cups cold milk
3 cups frozen raspberries, thawed
1 Flake bar, crushed

Method:
Trim your cake if you have any overcooked areas on the top or around the sides of your cake. Cut in half through the middle of the cake and then divide each half into eight wedges and set aside.
To make your berry sauce sauce take two cups of the thawed berries and mash them, adding two tablespoons of icing sugar to sweeten. Reserve the other cup for decorating while layering.
Make up your chocolate mousse following the packet instructions(mixing packet contents with cold milk) and set aside.
To prepare your mascarpone place it into a mixing bowl, with half the fresh cream and mix with a spoon to combine the two, you want it to be a nice spreadable consistency, adding icing sugar and cream until you have the desired taste and consistency.
To assemble your trifle place half your chocolate mousse in the bottom of your glass serving bowl, on top of your mousse place one half of your chocolate cake so it forms one even flat layer. If there gaps between pieces of cake fill them with some of the reserved whole raspberries. Spoon raspberry sauce over the cake and place more 8-10 whole raspberries around the side of the bowl. Layer the mascarpone over the raspberries and then repeat the layering process again starting with the mousse.
Cover and refrigerate for at least 1 hour so that your mousse can set before removing it from the fridge and allowing it to sit for 15 minutes before serving, scatter the crushed Flake bar over the top.

Unlike other trifles this one holds it’s shape quite well while serving. I know Christmas and trifle seem to go hand in hand but I think this would be great for any summer BBQ or even a New Year’s Eve party.

White Chocolate Rocky Road

This is delicious and it looks Christmassy! There is also a huge bonus in this as it is a not bake recipe which is perfect at this time of year as things are hectic and it’s getting so hot.

Ingredients:
500g white chocolate
25g dehydrated strawberries
100g mini marshmallows
120g pistachio nuts, roughly chopped
75g Whittaker’s raspberry White chocolate, roughly chopped
1/2 cup craisins

Method:
Line a 20x20cm slice tin with grease proof paper.
Melt white chocolate in a double boiler, be sure not to let the boiling water touch the bottom of the bowl that the chocolate is in.
Once all the chocolate is melted remove from the heat.
Allow the chocolate to cool for 2-3 minutes before adding all other ingredients. Stir through to ensure that all additions are distributed evenly.
Pour the mixture into the slice tin and refrigerate for at least an hour before for slicing.
* You can reserve a small amount of the strawberry and pistachio to scatter on top for a more attractive finish, do this before putting into the fridge.

This slice will keep well for up to a week in an airtight container – if it lasts that long!

White Chocolate and Macadamia Cookies

I can’t believe it’s taken me nearly four years to get around to making some white chocolate and macadamia cookies! I used our tried and tested (+ incredibly delicious) chocolate chip cookie dough for the base and added in the extras. This recipe is easy and delicious and would make a great Christmas present if you are thinking of giving some baking away this season.
Ingredients:
250g butter, softened
1 teaspoon vanilla extract
¾ cup caster sugar
¾ cup firmly packed light brown sugar
1 egg
2 ¼ cups flour
1 teaspoon baking soda
250g white chocolate bits
130g macadamia nuts, roughly chopped

Method:
Preheat oven to 180˚C.  Line a couple of oven trays.
Beat butter, vanilla extract, sugars and egg in a large bowl with an electric mixer until light and fluffy. 
Stir in the sifted flour and baking soda in two batches. 
Stir in the chocolate and macadamia nuts.
Roll tablespoons of mixture into balls, place about 5cm apart on the trays. 
Bake for about 8 to 12 minutes depending how crispy you want your cookies.  Leave to cool slightly on the tray before transferring to a wire rack.
Cookies will keep in an airtight container for up to a week.

Chocolate, Hazelnut and Chocolate Chip Cookies

Things have been pretty crazy lately, I am approaching the end of my first year back at work full time (after two years at home with Max), that in itself has kept me pretty busy but health wise our wee family has not been able to catch a break – Max in daycare and me at school means are surrounded by germs constantly. As I type I am chatting to my spot covered wee boy – I am off work the next few days thanks to the nasty case of chicken pox Max came down with at the end of last week.

It’s easy to lose your baking mojo when it seems like there are a million other things on the ‘to do list’ (well maybe not a million – but say 300 reports, no that is not an exaggeration that is how many kids I teach over the course of each week!). Mel and I were lucky enough to be invited to the Bluebell’s Cakery book launch a couple of weeks ago and the beautiful recipe book I purchased at the end of the evening has me feeling really inspired! I loved the look of the ‘Chunky Chocolate and Macadamia Bisucuits’ Karla has in the ‘Biscuits’ section of the book that is what inspired these cookies. I must say that time in the kitchen baking something yummy was just what I needed. These cookies are delicious, they even managed to put a smile on the face of my spotty dot!

Ingredients:
125g butter, softened
3 tablespoons Nutella
1 teaspoon vanilla paste
1 egg
¾ cup brown sugar
¾ cup caster sugar
1½ cups flour
4 tablespoons cocoa
½ teaspoon baking soda
100g hazelnuts, roughly chopped
100g chocolate chips

Method:
Pre-heat your oven to 180°C and line a baking tray with wax paper.
Cream the butter and Nutella in the bowl of your mixer until well combined and becoming light.
Beat in sugars until your mix is light and fluffy, scraping down the sides of the bowl as required.
Add egg and vanilla and beat to combine.
Sift in flour, cocoa and baking soda, mix on a low speed until just combined.
Fold through chocolate chips and hazelnut bits (if you want some on top of your cookies just keep a small amount of each aside).
Create ping pong sized balls of dough by rolling it between your hands and place on the lined baking tray, keep balls 8-10cm apart as they will spread. If you are adding nuts and choc chips to your tops place them and use the palm of your hand to flatten each cookie slightly.
Bake for 15-20 minutes or until they are firm.
Once you remove them from the oven leave them on the tray for 2-5 minutes before transferring to cooling rack to cool completely.

These are definitely going to be be my go to cookie for the next wee while! They may even make it into some gift boxes for colleagues since we are approaching that time of year.

Strawberry and Cream Cupcakes

I absolutely love the orange cupcakes recipe Mel posted just over a year ago, they are so light and fluffy. I had a wee play with it and adapted it to make these cupcakes since strawberry season is starting! Mel’s Strawberry Shortcake muffins are an awesome Summer time treat too.  What are your favourite summer flavours?
Ingredients:
Cupcakes:1 ¾ cup flour
1 cup sugar
½ teaspoon salt
2 ½ teaspoons baking powder
3 tablespoons of freeze dried strawberry powder
2 large eggs, separated and whites beaten until stiff
1 teaspoon vanilla extract
½ cup kiwifruit and strawberry juice
100g butter, softened
Frosting:
100g cream cheese, softened
75g butter, softened
1½ – 2 cups icing sugar
2-3 tablespoons hot water
Method:
Preheat the oven to 180°C.  Grease, or line a 12 hole muffin tray with muffin cups.
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly.
Mix flour, salt, strawberry powder and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients ⅓ at a time  alternating with adding portions of the kiwifruit and strawberry juice to the creamed mixture.
Fold in beaten egg whites.  Spoon batter into cupcake holes until ½ full.
Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
To make the frosting, beat butter until light and fluffy. Add cream cheese and icing sugar with 2 tablespoons warm water. Add more warm water or icing sugar to soften or thicken your frosting.

Pretzel, Peanut and Chocolate Packed Cookies

These could also be called ‘Blokes Biscuits’, they came about after I wasn’t sure what to bake and started quizzing Shane about what he felt like. The saltiness of the pretzels with the sweetness of the cookie and chocolate is awesome. The broken pretzel bits and peanuts give pops of crunch to the cookie. For the cookie base I used our awesome Chocolate Chip recipe, so if your not feeling as adventurous you should give those a go if you haven’t already!

Ingredients:
250g butter, softened
1 teaspoon vanilla extract
¾ cup caster sugar
¾ cup firmly packed brown sugar
1 egg
2 ¼ cups flour
1 teaspoon baking soda
1-1½ cup dark chocolate drops
1 cup mini pretzel twists (I didn’t crush mine as they broke nicely in the mixer)
½ cup unsalted peanuts

Method:
Preheat oven to 180˚C.  Grease a couple of oven trays.
Beat butter, vanilla extract, sugars and egg in the bowl of your electric mixer until light and fluffy.
Fold in the sifted flour and baking soda on a low speed. 
Fold in the chocolate, pretzels and peanuts on a low speed.
Roll tablespoons of mixture into balls, place about 5cm apart on the trays.  Bake for 10-12 minutes depending how crispy you want your cookies. 
Leave to cool slightly on the tray before transferring to a wire rack, if you want to decorate the top of your cookie with a pretzel press it into the top of your cookie while it is soft and warm.

Little and Friday: Celebrations

A couple of weeks back Mel and I received copies of Little and Friday: Celebrations (we have had a hard time waiting for the release date to be able to share this with you!), it is the beautiful follow up to the incredibly successful Treats From Little and Friday. Author and Little and Friday cafe owner, Kim Evans, is a self taught baker who knows the recipe to success, the Celebrations book which hits shelves today will have you plating up perfection no matter what the event.

Mouth-watering miniature tarts and cakes, savoury galettes, breads, biscuits and decorative cakes cater for simple gatherings, such as a summer picnic, birthday lunches and Mother’s Day. There are chapters devoted to making kids’ parties, Easter, Christmas, weddings and 21st’s occasions to remember forever. All beautifully photographed Tamara West, each turn of the page will get your creative juices flowing and leave you feeling excited and inspired to host your next event.

We are very fortunate today to be able to share with you one of the 100+ amazing recipes from the new book! But trust me, you will want to try more than just this one. Little and Friday Celebrations is available from all good bookstores from today – Friday 18 October, 2013 with an RRP of $45.

Chocolate, Beetroot and Salted Caramel Cake
This flavour combination is sensational

Ingredients:
Cakes
5 eggs
2½ cups caster sugar
300ml canola oil
250g good-quality dark chocolate, chopped
2 cups flour
1 cup good-quality cocoa
2 tsp baking powder
100ml milk
1 cup grated raw beetroot
3 cups Chocolate Ganache, to decorate

Salted Caramel
1½ cups caster sugar
300ml cream
½ tsp sea salt

Chocolate Ganache
½ cup cream
200g good-quality dark chocolate, grated

Method:
This recipe makes one 23cm triple-layer cake
1. Preheat oven to 160°C. Grease and line three 23cm round cake tins with baking paper.
2. Using an electric mixer, whisk eggs and sugar on medium speed until mixture is pale and creamy and tripled in volume. With mixer on medium speed, slowly drizzle in oil and combine.
3. Melt chocolate in a glass bowl over a saucepan of simmering water. Add chocolate to egg mixture. Stir to combine.
4. Sift flour, cocoa and baking powder into a bowl. Using a large metal spoon, fold a third of the dry ingredients into chocolate mixture. Add a third of the milk and combine. Continue in this way until all combined.
5. Fold grated beetroot through chocolate mixture.
6. Spoon mixture into prepared tins. Bake in centre of oven for 40 minutes or until a skewer comes out clean. Cool in tins before turning out.
7. To assemble, use a serrated knife to cut the domed tops off the cakes. Spread ½ cup Salted Caramel over the top of two cakes and stack to form one triple-layer cake Sandwiched together with caramel.
8. Spread a thick layer of Chocolate Ganache over top and sides of cake using a palette knife.

Salted Caramel - Makes 1½ cups

1. Place sugar in a small saucepan and just cover with water to achieve a wet-sand consistency.
2. Bring to the boil but do not stir. Using a wet pastry brush, remove any sugar crystals from sides of saucepan. Continue to boil until mixture turns amber. Remove from heat.
3. In a small saucepan, heat cream to boiling point. Gradually add to caramelised sugar, stirring constantly until smooth. This takes a while but eventually combines. Season with salt.

Chocolate Ganache – Makes 1 cup
In a saucepan, heat cream to just below boiling point. Remove from heat and stir in chocolate until melted and smooth. Allow to cool and thicken before using.
Kitchen Notes
The ganache can be made a day in advance and stored in a cool place. Do not refrigerate.
You can increase this recipe by using the same ratio of cream to chocolate. For 2 cups use 1 cup cream and 400g chocolate. For 3 cups use 1½ cups cream and 600g chocolate. For4 cups use 2 cups cream and 800g chocolate.

Reproduced with permission from Little and Friday Celebrations by Kim Evans. Published by Penguin Group NZ. RRP $45.00. Copyright © Kim Evans, 2013.Copyright © Photography Tamara West, 2013

A Very Dr Seuss 1st Birthday Party

You might remember back in 2011 I blogged about our gorgeous friend Jess and her cake making venture 'Rosy Cakes', since then Jess has been very busy baking and decorating countless cakes, being Mum her nearly 3 year old Molly and Solomon who turned 1 this week - and was the reason for the amazing Dr Seuss themed party Max and I went to last Saturday!

As you can see Jess not only has a flair for making and decorating amazing cakes but for creating fabulous parties! I loved how balanced everything was, the different heights of everything on the table and how the colour scheme of red, white and blue ran through everything from the blue lemonade to the families co-ordinated outfits. The backdrop for the food table was simple but so effective!

Jess made delicious chocolate cupcakes with bright blue buttercream, cake pops and marshmallows (dipped in white chocolate and covered in blue sugar crystal) on gorgeous blue and white paper straws, there were also some healthy choices with popcorn and grapes served in paper cupcake cases with Dr Seuss stickers on the front. I also loved the mini milk bottles which were jazzed up with some bakers twine, paper and more Dr Seuss stickers!

My Max and Jess' Molly will be turning 3 in a few months time and this party has me feeling inspired to get on with planning Max's next party - which I have been informed will be dinosaur themed! What are your favourite kids party themes?

If you want to keep up with what Jess is working on check out her Facebook page, I am constantly blown away with what she comes up with!

If we didn’t have birthdays,
you wouldn’t be you.
If you’d never been born,
well then what would you do?
If you’d never been born,
well then what would you be?
You might be a fish!
Or a toad in a tree!
You might be a doorknob!
Or three baked potatoes!
You might be a bag full of
hard green tomatoes.

Or worse than all that…
Why, you might be a WASN’T!
A Wasn’t has no fun at all.
No, he doesn’t.

A Wasn’t just isn’t.
He just isn’t present.
But you… You ARE YOU!
And, now isn’t that pleasant!

- Dr Seuss

A huge thank you to Jess for sharing her photos with us and a big happy 1st birthday to wee Solomon xox