Fairy Feast Menu
Candied Sunflower Seeds*
Yogurt Covered Raisins*
Rice Crispie Star Wands
Chocolate Covered Strawberries
Ants on a Log
Buttermilk-Herb Dip with Baby Carrots
Raspberry-Vanilla Yogurt Parfaits
I’ve been drooling over all the gorgeous party dessert tables I’ve been seeing all over Blogland. I was really hoping to create something gloriously similar, but I ended up with too much food and too small a table! Oh well, it still tasted great! I bought a lot of little things for the Fairies to nibble on and most of the rest of the party food I made in advance. Hallelulijah! I hate all the pressure of making party food the day of the party! Especially since this one was a morning party!
I really loved the chocolate bowls (the kids did too!) but they would have been better in an air-conditioned room or served in the cooler months. They held up okay for the party, but when it was over they sort of went to pieces! Ooops! I used the same method as I did for the chocolate nests I did for Easter. But I formed these over the backs of some disposable bowls, and I brushed on an extra layer of melted chocolate once they had set up. Worked like a charm, until the heat index rose!
I came across the star wands on How Does She? by way of Kelloggs Rice Crispies. These were perfect for Amelia’s party! I had planned on making shortbread star cookie wands, but my nephew (who was attending the party) was recently diagnosed as lactose intolerant, so I needed to figure out different party foods. These have the added bonus of being ‘make ahead’. You can make them up and freeze them for up to 6 months! Sweet! One less party food to worry about the day of the bash! I added food coloring to the marshmallow mixture before I stirred in the cereal. By the way, I still stand by these treats, but I do suggest you don’t try to make and serve them on a boiling hot day. It was 83 degrees here in Maine (the weather website said it felt like 105 and it wasn’t kidding!) and by the time it was time for the fairies to feast the stars were plopping off their wands and onto the table. Bummer.
I loved the frappe drink we served. I portioned out some mixed berry sherbet into the cups the day before and popped them in the freezer. Then when it was time to eat I brought them out and poured Sprite over them. Easy Peasy!
For the cake pops I used my favorite cupcake/cake recipe. Which I am going to post in it’s purest form, I keep thinking it’s already on my blog and it isn’t! (Different variations are.) Head over to Bakerella to see how she makes perfect cake pops. I don’t make perfect cake pops, I just plop them on their heads and cover them with sprinkles!
From Gesine at Confections of a Closet Master Baker
2 sticks butter, room temperature
2 cups of sugar
5 eggs, room temperature
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
1 1/4 cup buttermilk, room temperature
Preheat your oven to 325 degrees. Spray two 8” round pans with Baker’s Joy, alternatively, fill two 12 cup muffin tins with liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In your blender, beat the butter for a minute to make sure it’s completely softened.
Add the sugar and beat until it’s light and fluffy. Very light, very fluffy. Be sure to scrape the sides and bottom of the bowl to make sure ALL the butter and sugar is light and fluffy.
Beat in the eggs, one at a time.
Add a third of the flour mixture and beat well.
Add a third of the buttermilk and beat well.
Repeat with the remaining flour and buttermilk. Scrape the sides and bottom of the bowl well to make sure all ingredients are incorporated.
Pour in the vanilla and beat the batter well.
Portion out into pans and bake for 20-25 minutes. (For cupcakes, check them after 15 minutes)
The (cup)cakes should be golden and should spring back from a light touch.
Cool on wire racks completely before frosting.
I’m pleased to report that the fairies loved their feast! What sweet-toothed child wouldn’t?
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