1’st Balloon Birthday!
When my friend Mara asked me to help with Zoe’s 1st Birthday I couldn’t have been more excited! I love crafting, baking and designing so this was super news for this bored mommy.
A balloon theme was what she had envisioned so we went to town. I was lucky to find some free printables online that suited the color scheme perfectly.
With a downloaded party hat template we were able to make original party hats for each child. All you need to do this is some ribbon, scrap paper and embellishments which we found at Michaels craft store. You can also buy party hats on Etsy but they are rather expensive. If you have the time I suggest doing it on your own, it was pretty fun minus the glue gun burns!
Mara found inexpensive mason jars which were filled with animal crackers and lollipops. I baked some confetti cookies for the table as well as all the cupcakes, see the recipe/instructions below. Pink and green balloons tied everything together and made for a bright, cheery, birthday extravaganza.
Birthday Balloon cupcakes!
Chocolate and vanilla cakes with Vanilla buttercream icing. Dum Dum lollipops in various colors with contrasting ribbons for a sweet balloon like appearence. Topped simply with sanding sugar and a lot of love.
Here is the recipe for Magnolia Bakery’s Buttercream icing, it was really buttery and delicious!
Vanilla Buttercream Icing
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes