Let me just start by saying that my two older children are boys.
I was beyond excited to find out that my last child was a going to be a girl. It is even more exciting to spend time with her every day and see that she is a 'girlie' girl.
She loves to play with baby dolls and all of the accessories. She loves to clean. She asks for me to put a bow in her hair and she loves the color pink. I love it! And most importantly, she loves princess. There is nothing in her world that a good tutu and some nail polish won't solve.
She will be two years old next week. {Sniff}. We celebrated her birthday Saturday with a Princess themed party.
When I saw the recipe for this on
I Am Baker, I swooned! I am in no way trying to compare my cake to hers, but I am pretty proud of myself here. Take one more look at it.
I used I Am Baker's recipe for Basic Butter cream and modified it to be milk free for my String Beane. I will post the recipe with modifications at the end of the post. The cake itself, was Duncan Heins classic yellow, strawberry, and devil's food. They are all milk free. Just bake them according to the box directions.
We had so much fun playing games. First we played Kiss the Frog. I put lipstick on the girls and they were supposed to be blind folded and try to kiss the frog on his lips, but Jelly Beane was not interested in being blind folded.
The children got their fingernails painted and then just played in the yard. It was great day for a party.
We had some yummy girlie food. We ate chocolate covered strawberries, mini bologna sandwiches cut out in flower shapes, sugar wafers, potato chips, and Neapolitan Cake. I also threw in some Ring Pops and candy bracelets for some bling bling.
Everything we ate was milk free so String Beane could eat everything. For the chocolate covered strawberries, I just melted some Ghirardelli semi sweet chocolate chips and dipped away. They are milk free.
The bologna sandwiches were made on safe bread and the chips were milk free too. I used Murray Sugar Wafers. They are milk free.
To make the Neapolitan Cake, I followed
I Am Baker's directions. I modified her recipe for Basic Buttercream and made it milk free. It was, hands down, the best buttercream frosting I have ever made!
Here it is:
- 1 cup butter (I used Fleishmann's unsalted margarine)
- 1 two pound bag powder sugar (about 7-8 cups)
- 1 tablespoon good quality vanilla
- 4 tablespoons milk (I used canned lite coconut milk, chilled)
- dash salt
Instructions
- Put
room temperature butter, vanilla, and salt into mixer. Add in powder
sugar one cup at a time, alternating with the milk until you have used
it all.
- If
your frosting is too thick you can certainly add more milk. I found
that this is the perfect consistency for me to pipe roses using the 1M
or 2D tip.
I used a 1M tip to pipe my roses.
I also used margarine strait from the refrigerator, not at room temperature. I think margarine is so much softer than butter, it works fine to use it cold.
I use some pink food gel to dye some of the frosting pink. I bought a can of Duncan Heins classic chocolate frosting to do the chocolate layer. It is milk free and I am lazy.
And she blew out 2 candles!
I love how everything turned out.
I am linking up with
Metamorphosis Monday,
Allergy Free Wednesday and these other
Awesome Parties.
