We made some beautiful crystal inspired sweet treats for Rosa’s ‘She’s a Gem’ birthday party.
We had geode biscuits, crystal shard jelly cups, gem cookies, diamond encrusted donuts, a crystal grazing table and cupcakes.
We made these using a little hack. I found Rasberry tartlets at Countdown. We used edible gold paint to paint the edges of the biscuits and then sprinkled a mixture of rock sugar and popping candy on the sticky jam to create the crystal geodes. Rosa pretty much made these herself. She painted the biscuits and then sprinkled on the sugar crystals and popping candy.
I love serving jelly cups at kids parties. These beautiful ones were made using a boysenberry jelly with a milk agar agar layer followed by a glitter jelly layer. The jelly cups were topped off with a edible crystal shard.
Karen from Karen’s Sugar Garden made these beautiful custom gem cookies for us. Almost too gorgeous to eat… but they did get eaten.
Crystal Grazing Table
Rosa and I made beautiful edible crystals. You can read our full instructions on how to make these edible crystals on the blog. We displayed them on an amazing edible crystal grazing table.
Rosa’s ‘She’s a Gem’ party provided such a fun theme to create beautiful gem inspired party treats. All our party guests loved the sweet treats.
We made these beautiful crystals for Rosa’s ‘She’s a Gem’ birthday party. We used them to decorate her birthday cake and for the ‘crystal grazing table’.
The crystals are made using agar agar powder which is a natural gelatin made form seaweed.
Here is the recipe we used and below is a video of this Edible Crystal recipe in action from East Meets Kitchen.
Bring water and agar to boil stirring often. Once agar is dissolved, stir in the sugar.
Using a candy thermometer simmer mixture over medium heat until mixture reaches 230 degrees Fahrenheit.
Pour into a greased dish.
Add the colours you wish to use.
To create our crystal effect we added our colours in ‘sections’ and gently swirled a few colours through each other using a kebab stick.
Let mixture set for at least 4 hours.
Cut or rip the set agar apart into crystal shaped shards.
Place on baking paper.
Let crystals sit for 3-4 days covered but not in a sealed container until a sugar crust develops on all sides.
If you want to create your own edible crystals and have any questions please email me email@example.com and I would be happy to offer advice.
After admiring these Cream Tart Cakes on Instagram I couldn’t wait to try one for Tommy’s Safari Party. This is the recipe we used and it turned out beautifully.
Cream Tart Cake
Cookie Tart Ingredients:
2 egg yolks
4 Tbsp very cold water
2 tsp Vanilla
2 1/2 C flour
2/3 C sugar
1/2 tsp salt
230g butter (at room temperature)
Cookie Tart Method:
Preheat oven to 180 degrees celsius.
In a small bowl stir together the egg yolks, water and vanilla. Set aside.
In a large bowl stir together flour, sugar and salt. Cut the butter into the flour mixture (until butter pieces no larger than small peas.)
Add the egg mixture with a folk just until it comes together.
Place dough on baking paper and roll to just under 1/4 inch thick.
Use templates to cut 2 of the letter or number you are making. I made my Number 4 templates by enlarging a 4 as big as I could on an A4 page and printing it. We then cut the 4 out to make the template. This recipe will make plenty of dough for an A4 sized Cookie Tart Cake.
Bake on lined tray for 12-16 minutes or until the edges start to brown.
Cream Filling Ingredients:
1 C Mascarpone
1 C chilled heavy cream
1/4 C sugar
1 tsp vanilla
Cream Filling Instructions:
Beat Mascarpone and cream with sugar until mixture begins to thicken.
Add vanilla and beat until mixture hold a stiff peak.
Place cream into a piping bag.
Once the cookies are cool pipe dollops of the cream beginning with the inner and outer edges of the cookie. Place the second cookie on top and repeat the process.
Add your favourite toppings and decorations; fruit, edible flowers, lollies, sprinkles, mini cookies and macarons.
Keep refrigerated and best eaten the day it’s prepared.
This fantastic recipe was shared with us from Melissa at www.playfulpartyhire.co.nz. Melissa used this recipe for her daughter’s Mermaid Party. A great birthday cake for any children with dairy and/or egg allergies.
Vegan Chocolate Cake
Mix all dry ingredients in a large bowl and set aside.
2/3C cocoa powder
1.5 tsp baking soda
2 tsp baking powder
1/4 tsp salt
In a separate bowl mix wet ingredients.
2C soy or almond milk
2 tsp apple cider vinegar leave a few mins to curdle
2/3 C vegetable oil (I have tried melted coconut oil and it doesn’t work sadly)
1.5 C brown sugar ( I use 1C usually & you can barely tell)
2 tsp vanilla extract
Whisk the wet ingredients till foamy and then add to dry mixed ingredients.
Mix till combined. It’s quite a runny mix. Some lumps are ok.
Grease and flour a cake pan.
Bake on 150 degrees celsius for 1 to 1.5 hours.
Leave to cool in pan for 5 mins
Love this recipe. Thanks so much for sharing it Melissa.
Chocolate to melt ( a little actually goes a long way)
Decorations for the chocolate (sprinkles, nuts, dried fruit)
A pot and a bowl that fits snugly on the pot. (double boiler)
Tray prepared with baking paper
Bring some water to boil in the pot and turn the heat down. Place the bowl on the pot and sprinkle in the chocolate.
Stir until smooth and completely melted. Remove from heat.
If using white chocolate and wanting to colour it add a few drops of colour now.
Pour the melted chocolate onto your prepared tray and spread it out.
While the chocolate is still soft work quickly to decorate it with toppings.
Place tray in the fridge for a couple of hours.
When completely set break up into rough shards.
Use to decorate birthday cakes, cupcakes, dessert jars, on simply on its own…