My son is THREE!
Looking at him now, I always recall the days when he was a baby, thinking that these 3 years seems to be more than 10 years to me. I can't believe too that he is three years old and feeling happy and sad too that he is not a baby anymore...
Being a big fan of Angry Birds, my son had requested for an Angry Birds theme birthday party. We sketched out pictures of Angry Birds together and planned this party all according to the way he wanted. For this party, we had Angry Birds colouring activities and used the coloured pictures to decorate the party hats. We decorated the party venue with my son's favourite colour which are mostly, BLUE balloons. LOL! And of course, not forgetting the most important thing of all, these Angry Birds Birthday Cupcakes.
Dear son, it has been three lovely years knowing and loving you. You always melt my heart saying "Mummy, I know that I'm your sweetie and you are my sweetie too". These cakes are my gifts to you. Happy Birthday, my sweetie!
|Angry Birds colouring activity and party hats decorations|
Here are the recipes to make these Angry Birds Cupcakes.
(with my modification in blue)
Caramel Mud Cupcakes from The Australian Women's Weekly Mini Cookbook, Cupcakes and Cookies
100g white chocolate, chopped coarsely
2/3 cup (150g) firmly packed brown sugar
1/4 cup (90g) golden syrup
2/3 cup (160ml) milk
1 cup (150g) plain flour
1/3 cup (50g) self raising flour
Preheat oven to 160°C / 140°C fan forced. Line 12 hole standard (1/3 cup / 80ml) muffin pan with paper cases.
Combine butter, chocolate, sugar, syrup and milk in a small saucepan; stir over low heat until smooth. Transfer mixture to medium bowl; cool 15 min.
Whisk sifted flours, then egg into chocolate mixture. Divide mixture among cases.
Bake for 30 min. Turn cakes, top side up onto wire rack to cool.
Note: Using double amount of this recipe, I have made 24 cupcakes and they are baked at 140°C fan forced for 35 min.
Butter Cream from The Australian Women's Weekly Mini Cookbook, Cupcakes and Cookies
125g butter, softened, chopped (reduced to 100g - with higher amount of sugar, the cream can stay at room temperature longer)
240g icing sugar
2 tbsp milk
Beat butter with electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk then remaining icing sugar.
Note: I had lots of leftover with this amount of butter cream to spread 20 cupcakes and reckon that half of this amount will be enough if I have to make these cupcakes again.
This is how I made these Angry Birds Cupcakes:
Planning - Each cupcake design is sketched with the actual measurements of each Angry Bird or pig in pieces if paper.
Then, I cut the shapes of the Angry Birds and pig so that I can cut the same shapes on the rolled colored fondant.
Using Wilton colouring gel, I coloured 1 and 1/3 to 1/2 pack (750g) of white rolled fondant into the amount required for these colours; red, pink, black, yellow, dark green, lime green, orange and light blue. Please note that this amount is sufficient enough to decorate 20-22 cupcakes and there will be excess of bits and pieces (about 300g-400g in total) of leftover.
Assembling the cupcakes:
Spread a smooth layer of butter cream on the top of each cupcake.
Roll out the fondant with a non-stick rolling pin with spacing rods to maintain a uniform thickness of about 4mm.
Cut the rolled fondant into:
1) 6.8 cm diameter circles as faces of the Angry Birds and pig and carefully place the circles on top each cupcake.
2) 1.5 cm diameter circles as eyes of the Angry Birds and pig
3) eyebrow shapes
4) feather shapes
5) beaks shapes
Assemble the Angry Birds' and pig's faces onto each cupcake using a paint brush to apply small amount of water onto the bottom of each cut-out shapes to adhere the shapes onto other fondant surfaces.
You may wish to refer to my pictures or any Angry Birds or pigs pictures for assembly of the cupcakes.
Use an edible black food pen (Americolor) to give each angry bird a finishing touch.
Happy "Angry Birds" Birthday and Happy Baking