Comments on: Monkey Birthday Party Planning Progress!

By: may-lin lorenzo

may-lin lorenzo — Wed, 21 Jul 2010 08:02:31 +0000

I am also doing a mod monkey themed birthday for my son’s 1st birthday.. I have gone monkey crazy!!!. I made monkey munch!!! my version on monkey food.. trail mix but with goodies like mini honey chex, mini marshmellows, m&m’s raisens. etc. made chocolate covered bananas. dont make the fondant,, just but it at ac moore of micheals use a 50% coupon, saves you time and money.. load pics when u can i will too.. i have more than 100 guests invited so i am really going nuts,, even made jello shots for adults to match blue an yellow dots..

By: Maria Naccarato

Maria Naccarato — Thu, 13 Aug 2009 14:36:50 +0000

Hi Ariana,

I love the “pin the tail on the monkey”! I was getting ready to make a “pin the candle on the cupcake” but this is much cuter. I would be willing to purchase your file if you’re willing to share it? -M

By: pam

pam — Thu, 06 Aug 2009 19:33:30 +0000

this is awesome! i found some monkey themed party kits at michael’s (the martha stewart line) on severe clearance, so i bought three boxes for my boys’ second birthday. i just didn’t know what else to do, and now i know. (thank goodness i have four months until the party, lots of planning time.)

By: Stephanie

Stephanie — Thu, 06 Aug 2009 18:08:58 +0000

Re: the chocolate question – for what it’s worth, I haven’t heard that. I made a chocolate cake (dairy/soy/nut and egg free though!) for Chloe’s first birthday. She had no problems with it even though she had other serious food allergies at the time! :)

I realize posting this makes me the “allergy geek” but one thing I have read is that a true chocolate allergy is very rare – like less than one in 500 people. Studies have been conducted with patients who thought they had severe chocolate allergies and only a handful of them were actually allergic to cocoa. Turns out that most people who think they are allergic to chocolate are actually allergic to one of the other ingredients in processed chocolate or have reacted to trace amounts of dairy or nuts in chocolate that was processed on equipment also used to make candy containing dairy and nuts.

A chocolate cake made from scratch using 100% cocoa powder would be really unlikely to cause a reaction.

I’d avoid nuts though! :)

By: Molly

Molly — Thu, 06 Aug 2009 14:33:54 +0000

Landon’s big party is Saturday. I am so not ready. How am I supposed to get everything done when I work full time? And the fact that I’m a professional event planner adds just a little more pressure to my plate.

By: Keri

Keri — Thu, 06 Aug 2009 04:23:14 +0000

I’m loving all of your plans, Ariana! The party looks and sounds like it is going to be amazing!! You got me inspired to get to work. Now, I just need to find the time:-).

By: Jill

Jill — Thu, 06 Aug 2009 00:35:20 +0000

Looks amazing! Thanks for the great links, too! Only three more months until Ava’s party — yikes!

By: Lourdes @ The Higher Nest

Lourdes @ The Higher Nest — Wed, 05 Aug 2009 22:27:06 +0000

I’m sure your cake will be adorable AND yummy.

I definitely want to bake Wes’ cake even though I also would not consider myself a real baker (I was a Daring Baker for a while but then got pregnant and had no time for anything not baby).

I can’t wait to see the photos from this party. I’m sure you’re feeling the pressure now, but with your creativity, the party is bound to be a hit!

By: Kimberly

Kimberly — Wed, 05 Aug 2009 21:18:56 +0000

Oh… that butter needs to be SOFT… room temperature!

By: Kimberly

Kimberly — Wed, 05 Aug 2009 21:16:41 +0000

That cake on flickr looks awesome, and really not that difficult. You can do it!!!
You would be shocked how LITTLE gel coloring it takes to tint your fondant. Literally, like 1-2 toothpicks dipped into the color. The blue on James’ cake took I think 2, for a pretty big ball of fondant.
I have not heard anything about avoiding chocolate… I think anything you make yourself with pure ingredients should be fine… plus, they really don’t end up eating THAT much of it. James’ smash cake was chocolate. Maybe make a chocolate practice cake and let Jasper try it prior to his party.
I did use Crisco (as much as I hated to) with the marshmallow fondant… you HAVE to… it’s so incredibly sticky at first. Again, the amount that will actually be eaten is negligible.

Here is my recipe for Swiss meringue butter cream… easy,foolproof, and so totally delicious (and I don’t like frosting usually) it’s the only kind worth eating in my opinion!

* 1 cup sugar
* 4 large egg whites
* 3 sticks (12 ounces) unsalted butter, at room temperature
* 1 teaspoon pure vanilla extract
Note: (you could also add additional flavorings like a touch of lemon, orange, raspberry, or coconut extract, or up to 1/4 c of lemon juice. Or you could up the vanilla a tiny bit… but it’s delicious as-is.

Whisk together the egg whites and sugar in a metal or glass bowl (use your stand mixer bowl, if you have one) placed over a pan of simmering water. Whisk constantly for about 3 minutes until the sugar is dissolved and the mixture is hot.
Remove from the heat and using a whisk attachment and your stand mixer, mix on medium speed until the mixture is cool… 5 minutes or so. If your kitchen is hot this may take longer. (It’s best to work in a cool room for butter cream if at all possible.)
Switch to your paddle attachment and while mixing on med-high speed, add one stick of butter at a time, beating it until smooth each time. Once all the butter is in, give it a good 6-10 minute beating on high speed until it is thick and very smooth. If it breaks or looks wrong during this time, don’t worry, it will come back together.
Add your flavoring (vanilla, or whatever you’re using) and beat until incorporated. You should have a very smooth, shiny, white buttercream that will taste DELICIOUS. Tint with a tiny amount of gel coloring if desired, again beating until just incorporated.

This recipe will make enough for one 9-inch layer cake. If you need more, the recipe doubles easily.

I am happy to offer any more tips, advice, etc! :)