You may remember an earlier post for Jenny's birthday with details of her cake here. Today's post has the details of the rest of her birthday party food. I'd decided on a theme of pastels, which meant all of the food HAD to be pastel. This is super easy for sweets, but not quite so easy for savouries.
The cupcakes were baked using these stiletto high heel cupcake papers. I love these papers, I can get two dozen cupcakes on a flat baking sheet and bake them all at once.
Down inside a large 18'' bag, I placed 2x 12'' piping bags, each with the end cut off - one with green and one with white buttercream. Separating the colours inside two separate bags, rather than putting two colours of icing in to one bag stops the icing mixing together and getting muddy/dirty. They were piped with a twin tone swirl using the Wilton 1m tip.
I topped the cupcakes with baby pink Kiwicakes's own brand sugar pearls, as well as a little petunia made from baby pink Satin Ice fondant using this cutter & veiner set.
Frosted caramels, pastel meringues and floral cachous lollies looked great in our candy jars.
I used square pink dotty cupcake papers to hold mini pink shrimp cocktails. The mayonnaise I coloured pale pink by adding a little tomato sauce.
These carrot canapes are made by mixing cream cheese, freeze dried carrot powder, seasoning and pecans together (they were not quite as orange as the photo portrays). The lettuce leaf addition to the rose was cut out of iceberg lettuce using a rose leaf metal cutter (plastic doesn't work well on lettuce).
Jenny had a wonderful birthday here at Kiwicakes, we don't have long to wait until the next staff birthday, it's Grandma Kiwicakes in January. We've already started planning for her party.