A deliciously Wonkarific Willy Wonka party!

So…it’s been a while. I apologise for the lack of posting so far this year, it has been a busy one. Anyway, last week was my sister’s birthday party, and there is always a fun theme for her parties. You may remember the Wonderful Wizard of Oz party, from two years ago. Being the lover of all things sweet, I was obviously very excited about this year’s theme!

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I had been planning the cake for quite some time, and I was really happy with how it came together. It was my first ever tiered cake, and it wasn’t as scary as I thought it would be! I had envisioned the bottom tier being squashed from the pressure and my lack of experience, but I was lucky. The cake was inspired by the work of the one and only Katherine Sabbath, who you should totally check out. The bottom tier was a 6 layer rainbow cake – similar to this one from a few years back, filled with nerds and popping candy, and covered in sour watermelon buttercream, with white chocolate pink neon ganache drip. The top tier was a chocolate raspberry mud cake filled with dark chocolate ganache, covered in vanilla bean buttercream, with a white chocolate neon green drip. I got my hands on everything Wonka I could find, and smattered it on the cakes as nicely as I could!

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Other bits and pieces I created for the party included Redskin Macaron lollipops (you can find the recipe for these here), Chocolate covered Oreos with popping candy (these were the kids fave!), and chocolate sprinkle spoons with nerds.

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It was a really fun day, and such a great theme for a kid’s party. Shout out to my Mum who did such an amazing job setting up, and making all the decorations 🙂

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Fingers crossed for another post soon, but until then, follow me on Instagram – @whiskitforabiscuit

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Parisian Red Velvet Cupcakes

Before I say anything else, I believe red velvet cupcakes are the world’s greatest invention. Ever. I. Love. Them. So. Much. I’m not sure exactly what it is, maybe the cream cheese frosting or the fact that the cake itself isn’t too sweet, or the combination of the two. Whatever it is, I love it!

It was my best friend’s birthday, and she loves all things Paris-y, so when I saw this kit with the cases and the little toothpicks, I knew exactly what I was going to use them for! I have tried a few red velvet recipes in my time, including the one for the giant cupcake, but I think this is the best one I have come across. It was delish-i-ohso.

Red Velvet Cupcakes: (by Martha Stewart):

  • 2 1/2 cups cake flour (if you don’t know what cake flour is, read this)
  • 2 tbs good-quality cocoa
  • 1 tsp salt
  • 1 1/2 cups caster sugar
  • 1 1/2 cups vegetable oil (yes, you read that right!)
  • 2 large eggs
  • 1/2 tsp Wilton’s red colouring gel
  • 1 tsp vanilla extract/vanilla bean paste
  • 1 cup buttermilk
  • 1 1/2 tsp baking soda
  • 2 tsp white vinegar

Preheat the oven to 175c (350F). Line two cupcake trays with cases. Place the flour, cocoa and salt together and mix, then set aside. With an electric whisk or a stand mixer, beat together the sugar and the oil until combined. Add eggs one at a time, beating until each is fully mixed in. Beat in vanilla and red food colouring gel.

Reduce the speed to low and add the flour mixture in 3 batches, and the buttermilk in 2 (3 dry, 2 wet additions – begin and end with dry). Whisk well after each addition. In a separate small bowl, combine the baking soda and vinegar – it will foam. Add mixture to the batter, and whisk all together for about 10 minutes. Fill each cupcake case about 3/4 of the way. Place in oven for 10 mins, then turn tray around and bake for another 10-12 minutes, or until a skewer comes out clean. Cool in tins for 5 mins, then transfer to wire rack. Makes approx. 22 large cupcakes.

Cream Cheese Icing:(also from Martha Stewart):

  • 225g unsalted butter, chopped and softened
  • 340g cream cheese (I used Philadelphia), softened slightly
  • 1 tsp vanilla extract/vanilla bean paste
  • 2-3 cups icing sugar mixture (confectioner’s sugar)

Beat the butter and cream cheese together until pale and creamy, about 2-3 minutes. Gradually add the icing sugar to taste, I used just over 2 cups, but you might want more if you like it sweeter – it’s really upto you 🙂 Beat in the vanilla.

Fill  piping bag fitted with a round nozzle and pipe a swirl on each cupcake. Decorate however you like!

I was originally a little worried about the amount of oil in this recipe, because you could really taste it in the batter before it was cooked. However, these cakes were so fluffy and moist – seriously one of the best I’ve ever tried. If you’re a fan of red velvet, definitely give these a go…you will not be disappointed 🙂

Have a great weekend and happy baking! X