1. the girl. 3 years old. very, very happy.
2. The dress: Libery of London for Target
3. The crown. Card stock, plastic pearls, glitter, and hot glue. 100% easy.
4. The banner. Fabric swatches (I've been saving for years from back in the day when I sold Modbe) + string
5. the "tea": Archer Farms Italian Soda
6. the hats: the boys' came from a party store, grandmas was in the $1 bin at Target and she added the bow. I wore my giant sunhat with a tulle bow attached.
7. The boys: what great sports!
8. The grandma and grandpa: Came from Montana!! yay!
9. Myself: this only got me started on ideas for a real live big girl tea party I'd like to have someday....who will come?
10. The cupcakes (lots) (I halved both recipes):
3/4 c unsweetened cocoa powder
1/2 c butter
1 c sugar
1/2 c (or a couple good globs:) of mayonnaise. yup. get over it.
1 tsp pure vanilla extract
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
Mix together: 1 cup boiling water and cocoa. Set aside.
Mix flour, soda, and salt together, set aside.
Cream together in large bowl: butter, sugar. Add eggs one at a time and mix well. mix in mayo.
Add the cocoa/hot water mixture and beat for 2 minutes.
Add the dry ingredients, and stir just until mixed.
Pour into cupcake liners. Bake at 350° for 13-15 minutes
Yellow Butter Mini Cupcakes (cake recipe from Sunset Magazine)
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk
1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and 1/2 cup butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
2. Butter and flour mini cupcake pans.
Divide batter evenly.
3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 8-10 minutes.
4. Cool 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.
Mom's Chocolate Buttercream
Butter + Powdered Sugar + Cocoa + Milk until she thought it was just right.
6-8 strawberries, pureed until smooth.
1/2 stick butter.
Powdered sugar until it's the right thickness
Vanilla Bean Buttercream:
1 stick (1/2 c) butter
4 cups powdered sugar
4-5 TBS milk
1/2 tsp pure vanilla extract
seeds of 1/2 a vanilla bean
Happy 3 to my baby girl!