Party Food Blog
11th Nov 2009 (Party Food)
Jelly And Ice Cream Recipe
Ok, this is actually more like just a list of the things you need to make a lovely jelly and ice cream dish rather than a recipe but I thought I would add it here any way!
Requirements
- 1-2 packets of jelly mix (depending on no. children)
- Ice cream (preferably Vanilla)
- Dessert bowls & spoons
- Table Spoon
- Ice cream sauce or hundreds of thousands
Instructions:
- Follow the jelly mixtures specific instructions (water to add etc)
- Chill in the fridge until firm which usually takes 2-4hours.
- When ready to serve, spoon the jelly into individual bowls with the wooden spoon
- Top with a scoop of ice cream
- Add any decorations you have such as hundreds of thousands or ice cream sauce.
01st Feb 2009 (Party Food)
Cupcakes Recipe
This is a simple cupcakes recipe. Arrange your childs favourite sweeties and icing on top for the perfect finish.This recipe makes 14-16 delicious cupcakes.
Ingredients:
- 125g/41/2oz plain flour
- 125g/41/2oz unsalted butter
- 125g/41/2oz caster sugar
- 1tsp baking powder
- 2 eggs, beaten
- 85g/3oz strawberry jam
For the icing:
- 350g/12oz icing sugar, sifted
- Fresh lemon juice
- Edible food colouring
- Edible cake decorations
Put 14 to 16 paper cases into bun tins. Sift together the flour and baking powder and set aside. Preheat the oven to Gas 4/180°C/350°F.
Cream the butter and sugar until pale and light in a mixing bowl. Gradually beat in the eggs, followed by the jam. Slowly beat in the flour mixture until smooth.
Spoon into the paper cases and bake for about 20 minutess or until golden. Turn out on to a wire rack and leave to cool.
Tip the icing sugar into a bowl and add enough fresh lemon juice to make a thick icing. Add colouring if you fancy and spoon the icing over the cakes. Arrange edible decorations on top such as Smarties, jelly tots or chocolate chips.
12th Jan 2009 (Party Food)
Jungle Animal Fairy Cakes
Whilst surfing the internet I found this great post from Trudy of the 'bake me a cake blog':
Individual sponge fairy cakes. These are jungle themed animals (tigers, elephants, giraffes, zebras and monkeys). Sponge cake topped green royal icing. Each animal modelled from coloured sugarpaste with royal iced features.
These cakes can be made as extra cakes for the table or more popular they can be individually wrapped as party bag cakes. Whichever way they are a great favourite with the children. The client ordered these together with the Giraffe jungle cake also found on this site.
I think these would be a great addition to the party food table and really bring some imagination to scrumptious fairy cakes!
09th Jan 2009 (Party Food)
Chocolate Chip Cookies
This recipe produces 12 large cookies that would be a fantcastic addition to the party food table.
Ingredients:
- 100g / 3½oz good dark chocolate
- 125g / 4½oz unsalted butter
- 100g / 3½oz granulated sugar
- 75g / 2½oz soft brown sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 150g / 5¼oz plain flour
- ½ tsp baking powder
- A pinch of salt
Method:
1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
3. Add the egg and the vanilla and beat until well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them--they really spread out while baking.
6. Wearing oven gloves, put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake--one moment you've got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.