And guess what else. Guess who’s in charge of her party…. parties… (yes you read that right, 2 birthday parties this year)… me! 🙂
This makes me happy for 3 reasons.
#1. I love BigBear’s grandma and I’m so excited to be able to give her an amazing birthday celebration weekend, she is such an amazing woman!
#2. I am overly excited that I get to plan 2 huge parties.
#3. I am full of joy in knowing that his grandmother and aunt love me so much and trust me enough to give me full control over such a big event.
The theme? Flowers, Ocean, Beach, Birds, Pastels. I’m going to make it work. It’s going to be awesome.
See these will match perfectly!
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 egg whites
- 1 1/3 cup water
- 2 tablespoons vegetable oil
- 1 cup sour cream (8oz container)
- 1 teaspoon vanilla
For Royal Icing Flowers:
- 3 oz warm water
- 2 1/2 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- 1 pound powdered icing sugar
- 5 tablepoons cornstarch
- Edible Glitter
- gel food coloring
- 2D Tip
- Piping Bags
For Cupcake Icing:
- 1 cup butter
- 8 cups powdered sugar
- 2 teapsoons vanilla
- 8 oz Cream cheese
- 4 tablespoons heavy cream
For Royal Icing Flowers:In the bowl of a mixer, mix the warm water and the meringue powder. Mix for 30 seconds.
Add the cream of tartar and mix for 30 seconds. Add powdered sugar slowly, mix until combined. Add in cornstarch and mix. Using the paddle attachment on the lowest speed, mix slowly for 10 minutes.Tint with gel food coloring.
To Make the flowers:
Fill a piping bag, fitted with a 2D Drop Flower Decorating Tip. On parchment paper, press tip to surface and squeeze, rotating your wrist from a 9’o’clock angle to a 12 o’clock angle. Release pressure and left away.
Dot center with yellow icing. Let dry over night. Once flowers are dry, brush with edible glitter.Use to decorate cupcakes
For Cupcake Icing:
Cream butter in the bowl of a mixer.
Add cream cheese and mix well.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.
For my cupcake icing, I used a piping bag, fitted with a 2D Drop Flower Decorating Tip and swirled.
Yield: 24 cupcakes