We decided on a Frozen theme for Rachael’s birthday party this year because we knew no one else would be throwing a Frozen party and themed party supplies would be readily available and not marked up.
But seriously, we knew we wanted to have her party at our local community center/pool. It is inexpensive, as venues around here go, (did I just refer to it as a venue? Wow; that’s obnoxious) it had plenty of room, and Rachael adores swimming. The angle was along the lines of Olaf wanting to do what frozen things do in summer.
I couldn’t buy the ready-made invitations where you just fill in the blanks. First of all, that would be too easy and not cause anyone angst or heartburn. Secondly, none of the invitations out there fit with the theme. All of them had either Anna or Elsa or just Elsa posing like the menacing snow sorceress she is. Oh, and there were the invitations which included Hans, standing all happy with the group. My reaction was, Um, have you seen the movie?
My approach to the invitations was to include the colors associated with both sisters. The blue, textured paper and the fuchsia ribbon are similar to the colors of Anna’s winter outfit. The snowflakes, of course, are linked to Elsa. I used a snowflake punch to create the three light blue snowflakes. I added a jeweled snowflake on top to create some dimension and sparkle to the snowflakes. And, of course, Olaf had to be included on the invitation.
We all know what kids look forward to the most at any birthday party: the cake. I decided to go with cupcakes for the sake of simplicity. I had no desire to pretend that I have the skill with fondant that others have or pay for and post on Pinterest. It’s also easier to make enough to accommodate a large group of people.
Rachael had specifically requested chocolate cupcakes. I also wanted to have vanilla for those who don’t like chocolate. I decided to use the chocolate cake recipe from Martha Stewart that I used for Rachael’s 2nd birthday. Besides being one of the best chocolate cakes I’ve had, it’s so easy! It’s a one bowl recipe; mix the dry ingredients together, then dump in the wet ingredients and mix until combined. No creaming butter with sugar. No adding the flour and milk alternately in three additions.
For the vanilla cupcakes, I used Old Faithful. Rachael requested that they be blue. I did a trial, layering different shades of blue. I wasn’t entirely a fan of the look, so I decided to just stick with one shade of blue.
This is why we do trial runs, kids.
I felt like the final products turned out delicious and beautiful. Everyone seemed to agree.
I also made some fondant snowflakes to garnish some of the cupcakes. The kids really loved them. One of the girls asked me, before we had pizza, if she could have one with the snowflake. The great thing about them is that they look so complicated, but they couldn’t be easier.
I purchased a set of four stamps from my local candy store, Fran’s Cake and Candy. This is the set I used. I simply rolled out white fondant to no more than 1/4 inch thick on a surface dusted with cornstarch. (You can also use powdered sugar. I’ve found that cornstarch gives a better non-stick result.) Dust stamps with cornstarch as well. Press down the spring-loaded button, hard, to stamp. While pressing the button, push the cutter portion into the fondant and wiggle it until the shape comes free. If the fondant remains inside the stamp, pressing the stamp button will release the shape. Allow shapes to air dry and harden.
I wanted to add a little sparkle, so I used edible glitter spray. Make sure that when you use the spray, you cover the area around where you’re spraying. It does wipe off of surfaces easily, but it will fly everywhere.
Putting labels on everything seems to be a thing. I don’t mind it if it’s a sign card so people known what a particular food is but, otherwise, it just kind of annoys me. (The trends this year was to label carrots as Olaf’s Noses and bottled water as Melted Snow.) There is one bandwagon I jumped on, however, because it’s right in the movie. We needed chocolate truffles, and they had to be labeled!
Strawberry Cheesecake Truffles
The first set of truffles I made were Strawberry Cheesecake truffles. I did make one modification. I was disappointed by the lack of strawberry flavor in the original recipe. It just got lost in the cream cheese. So I added an additional 1 tablespoon of minced strawberries, and that did it. The sweet tang of strawberries burst through the richness of the cream cheese. The graham cracker crumbs added a nice, sandy texture.
These truffles are creamy, yet light and refreshing because of the lemon zest. One recipe does not make very many, so I doubled it on the next go round. I found that the zest of one large lemon is still sufficient for a double batch.
Cookie Dough Truffles
Everyone loves cookie dough. I love the crunch of sugar mingling with the sweet dough and slightly bitter burst of the chocolate chips. I love it even more when I’m not risking salmonella poisoning from raw eggs. In place of eggs as a binder, this cookie dough truffle recipe uses sweetened condensed milk.
If any of these truffles begin to soften while coating them in chocolate, stick the tray back into the freezer for several minutes. You can maximize your dipping time by waiting to pull your truffle filling out after your chocolate has melted and you’re ready to dip. Also, while you can melt your chocolate in the microwave, I found that using a double boiler helps to maintain melted chocolate. To dip, simply place the truffle filling into the melted chocolate. Use a fork or spoon to roll the filling around for even coverage. Retrieve the filling with a fork, and tap the fork against the side of the bowl or pan to remove excess chocolate. (I found that tilting the fork back and jiggling the truffle to around the center of the tines works best for maximizing the removal of excess chocolate while maintaining a stable surface on which the truffle sits while you tap the fork.) Using the blunt side of a knife, carefully slide the truffle onto a cookie sheet lined with parchment paper or aluminum foil. Try to place the knife slightly under the truffle to slide it off. If a large amount of chocolate pools underneath the truffle, called a foot, then you have not removed enough excess chocolate. Don’t worry, though. You may gently snap off the extra chocolate once it has set. If you wish to add any decoration or pipe any chocolate onto the truffle, do so before setting the truffles in the refrigerator. Once the truffles have set in the fridge, you may store them in an air-tight container in the fridge or you may place them in a freezer safe bag and gently lay them in the freezer. I was relieved to find that these truffles could be kept frozen until ready to serve, so I could make them well in advance of the party.
A bit of a fixer-upper
The room we used for cake and pizza was the room in which Rachael had her gymnastics class, so I needed a simple way to bring in the Frozen theme that wasn’t just a plastic Frozen tablecloth and blue cupcakes. Clearly, recreating Elsa’s ice palace was out of the question, (although, given the time and resources, you bet your ass I’d have tried it.) The food table was going to be the best way to achieve bringing in Frozen elements in such a large room.
I knew I wanted to recreate the fountain in the courtyard that Elsa accidentally froze, but I only wanted to give the impression of the fountain. I figured that would be a simple, yet dramatic, table centerpiece. I found this Sumbawa Grass at Michaels. I spray painted it a light blue, and then I accented it and covered any parts that I missed with white, multi-purpose craft paint. Once dry, (and they dried very quickly) I spray painted the pieces with glitter spray paint, which simply added some subtle sparkle. (And after smelling the glitter spray paint, I feel like I finally understand the smell of every vocal jazz singer and amateur, teen gymnast ever.) I found a great blue vase at Home Goods for $12! I filled the vase with glass accents I still had leftover from my wedding, making sure to add enough to that my pieces were secure and rising high enough beyond the rim of the vase. Finally, to add a bit more dimension and highlight the sparkle, I placed a bendable tree of LED lights in the middle.
We didn’t manage to get a picture of it at the party, but we received many comments on how cool it was.
My husband, the comedian, is responsible for the next two decorations. He suggested that we place a sign on the table that said:
Wandering Oaken’s Trading Post and Snack Bar
He also said we should fill a bowl with Swedish fish and label it “lutefisk”. So we did. And it was awesome!
Even though he has so many bad jokes and groan-worthy puns, he strikes gold every once in awhile.
Please enjoy this complimentary bag of stuff
While roaming the Pinterest to get favor ideas, (because I really hate giving people cheap crap that will either be thrown away or annoy the parents to no end) I found baked marble necklaces. Look it up. They’re really cool! But Mike was afraid that I’d go all Ralphie and put my eye out somehow. Fortunately, before I went and did them anyway, he came up with a much better idea: fire crystal necklaces. I’d be able to tie in the oft overlooked trolls, create something that was unique, and hopefully give the boys something that wouldn’t make them scrunch up their noses and say, That’s for girls.
I was able to find different types of crystals in the bead and jewelry aisles at Michaels. I used really thin elastic cord, (0.5mm) to string the beads because it fit through the thin holes in the crystals and would potentially lower the choking hazard risk for some of the younger kids.
I was able to make the next favor on the cheap. Homemade play dough is easy and cheap to make, and it always a hit with kids. I found the recipe for this particular dough here. If you’re making dough from this recipe for a lot of people, I recommend doubling, quadrupling, (or more) the recipe. For those who have never made homemade glitter play dough, here are a couple tips.
1) Never walk away.
You do need to constantly stir, skim the bottom, and scrape the sides to avoid a burned skin forming. If you’ve ever made it, it’s kind of like making Cream of Wheat. Fortunately, it only takes a few minutes for it to come together, so you won’t be stirring long.
2) Get it out of the pot quickly!
This dough came together almost instantly. One second it’s liquid, the next it’s a giant dough ball. Have a pan ready to dump the dough onto. The longer it stays in the pot, once it has come together, the more likely it is for the dough to change color and burn.
3) You’re going to need glitter. Lots of glitter.
I was surprised at how much glitter was needed just to make the dough mildly sparkly. I patted the dough to a medium thickness and covered the surface with glitter, (I used both fine white and blue.) Fold, knead, repeat. Continue until you reach the desired level of sparkliness. I suggest pulling a portion of dough off, forming it into a ball, and judging the sparkle level that way.
Zoë enjoyed helping pat the dough. She played with it as I packaged it saying, “Look, mommy. Anna’s footprints in the snow.”
“But, Julie,” you say. “Don’t glittery things fall into the ‘will annoy the parents’ category?”
Not this dough. Once the glitter was mixed in, it did not get on hands, clothes, or furniture.
Rachael said it was the best birthday party ever! I hope this was helpful in throwing a Frozen birthday party for your prince or princess, and that they say the same to you!