Finally a chance to record what we did for Asher’s birthday. This year has gone particularly fast and it seems like yesterday when we had Asher’s 1st birthday bash.
We noticed that he has an interest in all things that has wheels. With a few construction sites on the way to swimming and shops, he is frequently pointing out to us what those construction vehicles are. With that in mind, we decided to throw up a small party featuring construction!
Last year, we threw a party and catered for around 60+ people for lunch. This year, we hosted an afternoon tea for 30 adults and 10 kids. We kept the menu simple but with a range that would hopefully suit everyone. Once again, I decided that we would have food that we would feed our family usually and avoided adding any menu items with refined sugar and minimally processed ingredients.
The best thing about it being a construction theme is that everything is as rustic as it can be. Very much our style 😉 It was definitely home made! For our decorations, we kept it simple and had balloons with a “Happy Birthday” sign across the play room. The sign was on when we hosted an early joint birthday celebrations with mothers’ group and we kept it there! We found a $7 flag banner with pictures of trucks from spot light, and got a roll of yellow/black tape as a border decoration from Bunnings. All in all, decorations plus the take home goodie bag costed us around $100.
For our savoury items:
Sweet Potato Frittata
Miso Chicken Nibbles
For our sweets
Apple and Carrot Cake with Cream Cheese Yogurt and Dark Chocolate Coconut Ganache
I was most proud of the cake because other than the cream cheese, it was pretty much paleo, clean and healthy. With only 6 tsp of honey for a 3 layer 9 inch cake + 14 cupcakes, it tasted sweet with the apple and carrot combined. The whole cake was GONE by the end of the party. Looking at pininterest for decoration ideas, all I did was to place 3 small construction figures on the cake with some home made chocolate chia cookie crumbs for decoration. Looking at the photos, I could have done a better job with the frosting- perhaps frosting a layer first, chilling it before placing a thicker layer on it. Lesson learnt 😉
The cheeky boy was very much in love with all his party and that’s all it matters!
- 3-4 cups of shredded carrots. I used 5 carrots
- 4 apples chopped
- 4.5 cups of almond meal
- 4-5 tbsp of cinnamon
- 4 tsp of vanilla paste
- 3 tsp of baking soda
- 5 tsp of baking powder
- 1/2 lemon juiced and zest
- 8 eggs
- around 6 tsp of honey or 1/4 cup of honey
- 1/2 cup coconut oil
- 500 grams of cream cheese
- 1 cup greek yogurt
- 1/2 lemon zest and juiced
- Dark Chocolate Coconut Ganache
- 100 ml of coconut cream
- 150 ml of coconut milk
- 100 grams of dark chocolate
- Preheat oven to 180c. Line cake pans with baking paper. I used a two 3 9 inch pans and a cupcake/muffin tray.
- Using a cake mixer, whisk eggs till frothy. Add honey and vanilla and whisk well. Add in almond meal, baking soda and powder. Followed by carrots and apples. Mixture should be quite wet. Spoon into prepared trays and bake for 15 minutes, rotating for the next 15 minutes.
- Cool completely.
- To make the frosting- whisk everything in the cake mixer. Frosting should keep for around 5 days
- Chocolate ganache- Warm coconut milk and cream. Chopped dark chocolate up into pieces. Place into warm coconut milk/cream and stir till it becomes thick and creamy. Cool slightly.
- Assemble the cake by placing cream cheese on top of one layer, top it with a cake, dolloped it with more cream cheese and place last year of cake on top. Frost the cake with ganache and chilled till serving.
- Prepare the day before. Cake is firmer and nicer the next day.