Sunday, August 25, 2013

A Starry Gender Reveal Party

Twinkle, Twinkle, Little Star
How We Wonder What You Are...

Here is some of the decor from our gender reveal party.  The theme was Twinkle, Twinkle, Little Star. Colors were mint, yellow, and white.  The dessert table was laid out with sugar cookies, jelly beans, chocolate mints, pretzels, popcorn, and a beverage dispenser full of lemonade.  The snacks all surrounded the cake, which we cut in front of family and friends to reveal either pink or blue inside!  (The layer cake recipe is below).  My sister helped me with the decorations.  A jar of assorted pink and blue jelly beans in a mason jar were the prize for whoever guessed closest to the correct number of each.
I used an online word search generator to create the puzzle on the front of the game card in the shape of a star.  You can enter your own words!  We used possible baby names and gender-related words.

The back of the game card had trivia questions and old wives' tales- whoever had the most correct answers won a prize!

We cut stars from construction paper and strung them on some string to hang from the chandelier and across the bay windows.

It's a Girl!

We decided since we knew we were having a girl, it would be fun to do the gender reveal for our family  by cutting into a pink cake!  So I spent the afternoon baking this delicious recipe.  It was my first attempt at baking a layer cake, and much easier than I expected it to be.  Hope you enjoy!

Strawberry Layer Cake Recipe
With Oreo Pudding Filling and Cream Cheese Icing

 2 boxes Strawberry Cake Mix 
1 box Oreo Pudding mix
2 tubs Cream Cheese Icing
1 shaker Star sprinkles

  • Make cake mix according to box directions.  
  • PREP YOUR CAKE TINS!  This is a key to making nice, flat layers.  You will need 2 tins for 2 layers, or more if you want more layers.  Start by greasing the entire cake tin with non-stick cooking spray or vegetable oil.  Trace around the bottom of the tin on some waxed paper and cut out the circles- one for each tin. Place the waxed paper in the bottom of each tin and re-grease.  Then sprinkle a thin layer of flour around the entire tin, sides and bottom.
  • Fill each with an equal amount of cake batter and bake as directed.  To minimize the bubbling up in the center, bake at a lower temperature for a bit longer.  I baked at 300 degrees for 60 minutes.
  • Run a knife along the sides of the still-warm cake in the tin to loosen, then, using a mitt, flip onto a fresh baking sheet of waxed paper.  Stick each layer in the freezer for about an hour, turning them over about halfway through.  
  • Meanwhile, create your Oreo pudding using 1/2 the milk called for on the box and stick it in the refrigerator until needed
  • Once cooled completely, remove the cakes from the freezer.  With the flat side (bottom) up, spread a thin layer of Oreo pudding, and place the flat side (bottom) of the second layer on top.  Ice the top and sides.  This may sound easy, but I found it a bit challenging to get quite right!  I found the easiest way was by doling out big globs of icing all over the cake first, then going back through and spreading it until no pink showed through.  Top with star sprinkles and enjoy!

Hope you enjoyed the post!  Bye Bloggies!

-Mrs. Frog Prince

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