Ideas for a camping party

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When my older son, Gregory, turned 11, he wanted a camping party. This party had to be held in the late afternoon so that the party goers could all run around the garden with torches and fight each other with glow sticks and plastic swords. Instead of a birthday cake, I decided that I would make an array of different party treats.

Camping boys biscuits

I bought rectangular shaped biscuits and covered them with either chocolate or vanilla flavoured butter icing (you will find the recipe for butter icing in Book 2: Sir Chocolate and the baby cookie monster – coming in November 2016). I then iced a blanket onto the biscuits using a star icing nozzle and either green or orange coloured butter icing. I rolled out white and brown fondant to approximately 5mm thick and cut out 12 rounds in each colour. Using edible ink pens in pink, purple and blue, I drew on the closed eyes and the smiling mouths. I used a thin writing icing nozzle to create the hair in either yellow or black butter icing. I made chocolate frogs and snails from white chocolate which I coloured using powdered food colouring. I stuck the moulded frogs and snails onto the ends of the butter icing blankets.

camping-photo-2Chocolate coated wigwam tents

I made chocolate coated wigwam tents using Marie biscuits, white and pink marshmallows, pretzel sticks, standard size sugar cones and melted milk chocolate. I melted the marshmallows in the microwave on medium for 10 seconds and then squashed them between two Marie biscuits to form the base of the wigwam. I made a small hole in the top of the sugar cones and inserted three pretzel sticks into the hole as per the picture above. I spooned melted milk chocolate onto the top Marie biscuit and attached the sugar cone to it. I then spooned the melted chocolate onto the top of the sugar cone to keep the pretzels in place and to create the two-toned effect.

Chocolate campfire cupcakes

I made chocolate cupcakes and covered the top of the cupcakes with chocolate butter icing (you will find the recipes for the chocolate cupcakes and chocolate butter icing in Book 2: Sir Chocolate and the baby cookie monster). I used chocolate flakes, cut into thirds, to create the logs and created a fire effect using orange and yellow butter icing and a large star nozzle. You will find a chocolate campfire in Book 1: Sir Chocolate and the strawberry cream berries.

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In the garden cupcakes

I made a variety of “in the garden” cupcakes using the rest of the chocolate cupcakes and chocolate, white and green butter icing. I made an earthworm cupcake by sprinkling crushed Oreo biscuits onto the chocolate icing covered cupcakes and sticking bits of sour worm sweets into the cupcakes as illustrated in the picture above. I made caterpillar cupcakes using green Smarties for the body and black icing and a thin writing nozzle to draw the legs and make the black blobs for the eyes. I inserted tiny silver pearl delights into the black eye sockets to make the centres of the eyes. I made the spider in a web cupcakes by piping three circles of brown icing onto a cupcake iced with white icing. I used a toothpick to draw lines from the centre of the cupcake outwards in order to create the idea of a spiderweb. I made the spiders using a black jelly bean for the body and piping on the legs and the eye sockets using black icing. I attached tiny silver pearl delights to the black eye sockets to create the spider’s eyes.

Swamp jellies

I made swamp jellies using green jelly in a clear plastic cup. I placed a jelly worm or spider (purchased in packets from a speciality sweet shop) at the bottom of the cup before filling the cup half full with jelly mixture. I made the jelly by following the instructions on the packet. I put the swamp jellies in the refrigerator to set.

Tip for working with chocolate

For the best results when working with chocolate, melt two thirds of the chocolate buttons or squares in a glass bowl over a pot of boiling water. Once completely melted, remove the chocolate from over the boiling water and add the remaining one third of the chocolate. Allow this to melt and stir the mixture with a metal spoon. Once all of the chocolate is completely melted, it is ready for moulding.

 

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