Homemade Shopkins Cookie Cakes!

We were invited to a 5th safe party this year!  That’s a record, friends!  We are always humbled, grateful, excited and a bit nervous when we go to parties.  The anti-histamine the allergist has SG on has helped tamp down her constant contact reactions tremendously, but it still occasionally happens.

So, my sweet cousin N invited us to her daughter’s party and offered to have only safe foods.  I offered to make the cake.  N requested a Shopkins Kooky Cookie cookie cake.

The Huzz and I are always up for a good cake challenge, and we tackled this one the way we do best- together.  I baked the cookie cakes and he did all the decorating with the frosting.  Good ‘ole Pillsbury frosting.

We surprised N with an extra cookie cake- Cheeky Chocolate.  As I shaped Kooky Cake with the raw dough, I realized I had enough dough left for an extra cookie cake.  I showed the Huzz several images and he picked Cheeky Chocolate as one he thought he could well.

Without further ado, here are our results:

kooky-cookie

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The baking of the cookie cakes was my part.  I simply use this food allergy friendly chocolate chip cookie recipe from Silk.  Click here for the recipe.

I take about half of the dough per cookie cake and shape it with my hands until the desired shape is reached.  For Kooky Cake, I shaped it into a circle as big as my round pizza pan.  We put parchment paper on the pan and shape the dough on top.  For Cheeky Chocolate, I formed a tall rectangle.  I baked the cookie cakes on 350 on convection for 13 minutes.

We let the round cake cool almost completely before the Huzz cut out the bite marks in Kooky Cake.  Then we let the cookie cakes cool completely before the Huzz decorated the cookie cakes.

We used these Pillsbury frostings:  1.5 cans of chocolate fudge, 1 can of cream cheese (it’s dairy free!), one can of vanilla hot pink frosting and one can of vanilla neon blue frosting.  And my frosting tool that helped me create SG’s beautiful Barbie cake last year.

As for the cake decorating, an artistic person is definitely a plus.  I could not have made these cookie cakes look like this.  The Huzz is artistic and is the one who made these cakes shine.  So, if you wanna try this at home – (and you should! If we can do it, so can you!) then an artistic person is most definitely gonna help make your cake beautiful.  (The feet and hands are just frosting- no cookie cake underneath.)

The cookie cakes were a hit, my daughter had a blast and there was not a single piece of cake or frosting left.  I’d say that was a successful party!

Thank you N for having a safe party when you didn’t have to… you’re pretty rad!

(Did I just date myself by using rad?)  Haha!

Happy cookie cake baking, my friends!

Homemade Rapunzel Cupcakes: Dairy & Egg Free

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Hey friends!

We went to another birthday party today!!!

In case you didn’t know, that is BIG NEWS in our house. Our allergist has recommended that our daughter only go to safe parties until we get her contact reactions under control. So that means we usually cannot go to most parties, as we really don’t expect everyone to make it all safe for us. We usually go to 1-2 birthday parties a year.

We have had a busy year- we have gone to 4- count them-4!- parties outside of our house this year, y’all!

Today, our little cousin E celebrated her 4th birthday with a Rapunzel themed party. My cousin picked all safe party foods so SG could go. I made the cupcakes Rapunzel themed.

I am always up for a good baking challenge.

My go to cake is always our good ole wacky cake. I made a double batch of vanilla cupcakes. I bought 4 cans of purple Pillsbury frosting (read the labels please!), a bakery cardboard cupcake holder, fade proof cupcake liners, and downloaded the cutest Rapunzel printable PDF to top the cupcakes. Click here to see where I purchased them from and to see this lady’s other designs.

It took me less than 5 minutes to whip up each batch of cupcake mix (this is from scratch- no box mixes here!). So, 10 minutes to make enough batter for 48 cupcakes. See? You can do this, too! We got this, food allergy mamas and papas (and non food allergy friends, too!)

I always like to bake my cupcakes in advance and freeze them. That just takes the pressure off of me on the day of the party. Then I get to concentrate on icing them. You could easily do everything in one day.

So, here’s how I made these delicious- and, if you don’t mind me tooting my own horn, adorable Rapunzel cupcakes.

In advance, prepare the cupcake toppers. I chose to purchase, download, print, cut and tape toothpicks to the Rapunzel printable.

rapunzel-toothpicks

Make a double batch of wacky cake batter and bake as cupcakes. My cupcakes bake on convection at 350 degrees for 15 minutes. (The wacky cake recipe is at the very end of this post.)

Let cupcakes cool completely and then either freeze them or move onto the frosting step.

I use this frosting tool with the pronged tip to frost the cupcakes. I started as close to the edge of the cupcake as I could and just went round and round until I hit the middle. When I stopped frosting, the frosting went up in a line. I used the tip of the toothpick to push the frosting tip down as I inserted the toothpick into my frozen cupcakes.

I also kept the decorated cupcakes in the bakery box (I bought that from Party City) in the fridge until it was time to leave for the party.

rapunzel-cupcakes-in-bakery-box

This pic is kinda dark but I am so thrilled to have the cupcakes in this box to help them look like they came from a bakery!

Here’s my tip on the bakery box. It’s very flimsy. I’ve never used one before so I had no idea. I had a mini heart attack as I lifted my completely cupcake filled box and took two steps towards the fridge and the bottom of the box started to give way. Somehow I balanced it all- it was so wiggly. The Huzz happened to walk in right as the catastrophe was happening and he swooped in and saved the day! (And the cupcakes!) Next time, I will also purchase an extra cardboard cake thing- what do you call those? I used one for my Barbie cake. Anyway, I’ll Scotch tape the bottom of the box and also use a cardboard meant for cakes for added sturdiness. We ended up carrying the cupcake box under a cutting board. It worked. 🙂

So, that is how we made our safe Rapunzel themed cupcakes.

rapunzel-open-box

I added in two extra cupcakes to fill the box that didn’t have picks.  I didn’t want the cupcakes falling over during the drive to the party.  

Here’s a random side note. Another little friend was at the party and wasn’t going to be able to eat the cupcakes until the mother found out the cupcakes were dairy and egg free. I had no idea another little friend with food allergies was there. That just blessed my heart that another little friend was able to freely and safely partake of all the food!

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So, there ya go, my friends. Another yummy, safe, and fun birthday cake.

rapunzel-at-party

Here the cupcakes are in action.  My cousin also made Rapunzel Fruit Tower kabobs.  How cute!

rapunzel-skillet-plates-cupcakes

My cousin also made these adorable “skillet” paper plates.  She’s so crafty!

Wacky Cake
(Double this recipe if needed. Each recipe yields approximately 24 cupcakes.)

Dry Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 6 Tablespoons of cocoa OR For Vanilla Cupcakes, omit cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 3/4 cup oil (I use canola)
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla (use 1 Tablespoon vanilla if making vanilla cupcakes)
  • 2 cups cold water

Directions:

  1. Preheat oven to 350 degrees.
  2. Put dry ingredients in a mixing bowl and stir with a wooden spoon.
  3. Add wet ingredients. Beat well until blended. (I use a stand mixer.)
  4. Pour using 1/4 cup batter per cupcake liner.
  5. Put the pans in the oven and bake for approximately 15 minutes per batch, or until a toothpick inserted in the middle comes out clean.

How to have a Dairy Free and Egg Free Birthday Party

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We recently drove a VERY long way to be apart of my precious niece’s third birthday party. I asked my sister (because she is my sister- I don’t think I could ever ask anyone else to do this!) if she would have a dairy free and egg free party for her daughter. We didn’t want to travel all that way and endanger SG’s health and also to have her cry. Yes, she cries now when she can’t have what everyone else is eating at a party…she’s just two and doesn’t quite understand why she can’t eat the same cupcakes as everyone else at parties.

My sweet sister said yes to a dairy and egg free party. Here’s how we pulled off a Spider-Man party for a precious three year old little girl. 🙂 Here’s what we did.

I baked dairy free and egg free cupcakes at my house. I didn’t want to risk cross contamination by making them at my mom’s house (our destination.) I made a batch of chocolate and vanilla cupcakes at my house and froze them. We brought them to South Carolina in our cooler. If you’re not traveling and you most likely aren’t, skip the freezing step. Unless, of course, you want to bake these puppies a few weeks in advance. That makes for a less stressful preparation the day of the party!

Thanks Kara for sharing this recipe with me!

Granny’s No Egg Cake/Depression Era Cake
Dry Ingredients:
3 cups flour
2 cups sugar
6 Tablespoons of cocoa (for vanilla cupcakes, omit cocoa)
2 teaspoons baking soda
1 teaspoon salt

Wet Ingredients:
3/4 cup oil (I use canola)
2 Tablespoons vinegar
2 teaspoons vanilla (use 1 Tablespoon vanilla if making vanilla cupcakes)
2 cups cold water

1. Preheat oven to 350 degrees.
2. Put dry ingredients in a mixing bowl and stir with a wooden spoon.
3. Add wet ingredients. Beat well until blended.
4. Line cupcake tin with paper baking cups. Add batter using 1/4 cup measuring cup. Bake approximately 18 minutes, or until a toothpick comes out clean. You can also bake this as a cake. The time will vary. I made a smaller round cake and it took approximately 35 minutes while a much deeper heart cake took closer to an hour.

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I use Pillsbury vanilla frosting and Pillsbury chocolate fudge frosting. For the party, we used chocolate fudge frosting and my sister bought some cute Spider-Man picks made especially for cakes and we stuck these in the cupcakes to dress them up a bit. She put them on a stand and decorated the table and it looked FAB! The guests raved about the cupcakes and some even asked for the recipe! Make these. Right now. 🙂

Here are the snacks we had at the party: Oreos, a fresh fruit salad, fresh veggies with Sabra hummus, Ritz crackers, Rold Gold Pretzel Sticks, Lays Kettle Cooked Sea Salt and Cracked Pepper Potato Chips, and lemonade juice boxes for the children.

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This was the FIRST birthday party I have taken SG to that I could rest easy and not have to hover over her in fear. Thanks Sissay for being so accommodating and for having a SAFE haven for your little niece, my child.

To all of you mamas out there, food allergy parents or not, you can have a rockin’ and yummy party- DAIRY AND EGG FREE!