Confetti Fair Party Magazine | Issue 3

A MAGAZINE FOR THE DIY PARTY HOST

A MAGAZINE FOR THE DIY PART Y HOST VOL 03

AUS $9.95 (inc.GST) confettifair.com.au

all things beautiful to create a celebration OurÊproductsÊhaveÊbeenÊthoughtfullyÊsourcedÊorÊcreatedÊwithÊloveÊandÊuniquenessÊinÊmind.Ê WeÊhaveÊeverythingÊyouÊneedÊtoÊturnÊaÊsimpleÊgatheringÊintoÊaÊfabulousÊandÊmemorableÊoccasion.

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Š 2014 Confetti Fair Published by Confetti Fair All rights reserved. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording or by any information or retrieval, without prior permission in writing from the publisher. Under the Australian Copyright Act 1968 (the Act), a maximum 10 per cent of the publication, may be photocopied by any educational institution for its educational purposes provided that the education institution (or the body that administers it) has given a remuneration notice to Copyright Agency Limited (CAL) under the Act. The mention of specific companies or products in this book does not imply an endorsement by the publisher or author, nor does the mention of any specific company imply that they endorse the book, its author, or the publisher.

While the author has made every effort to provide accurate sources and internet addresses at the time of first printing, neither the publisher, or the author assumes any responsibility for errors or changes that occur after publication.

So in other words whilst we are flattered that you would like to copy or use any part of the magazine we ask that you simply contact us to gain permission. Thank you.

ISBN 978-0-9924544-2-5 COVER: Confetti Fair (concept, styling, wooden crate), Bunnings (fairy lights), Joyjoie (teepee), Sweet Indulgence Candy Buffet (lace over teepee, wooden rises), Sweet Heavens Lolly Buffet (candlestick holders), Dollar King (jars, bottles, wire candle holders, feathers, tissue paper pompoms), Best Dressed Cookies (cookies), Cake by Kim (cake and cupcakes), Sweet Tea Party Supplies (garlands), Teapot Nursery (dress), lil’elements (photography), Peter and May (models).

Editor-in-Chief : Claire Cassey Editor : Chantelle Churchill Creative Design : Claire Cassey Graphic layout: Julia Quinn (www.pegsandlace.com) Production Manager : Stephanie Hall Advertising : Clarissa Proietti Intern : Carla Wicks

www.confettifair.com.au hello@confettifair.com.au

CONFETTI FAIR 79A GREAT NORTH ROAD FIVE DOCK NSW 2046 02 9713 6116 WWW.CONFETTIFAIR.COM.AU

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EDITOR’S LETTER

hello...

Over the past few months there has been talk about how much parents are spending on their kid parties; some think it is fine, others (namely a certain blogger) think that the world has gone mad and according to comments made, our children are going to grow up as drug addicts and alcoholics. This was all aimed at an interview I had done where the heading read “Parents spend up to $10,000 on their children’s parties” and the blogger had taken that part of it along with a comment further down in the interview, mooshed them together and wrote about it. It even ended up on the Today show being discussed.

So how much is too much? My answer - who cares! It is up to each individual on how much they spend on a party, if they want to spend $10,000 then that is their business, no one else’s. If they want to spend $50 then that too is up to them. In this day and age with so many horrible things going on in the world why not let the kids have their parties, their one day of over the top fun and sugar overload. When I was younger my mum couldn’t afford much and our parties consisted of a home made cake and fairy bread, but we always had a party, and I have very fond memories of each and every one of those special days.

Parties needn’t cost a fortune, a few simple ideas combined with some well thought out planning and you have yourself one fabulous soiree.

In these pages you will see how to throw a party without breaking the bank, some easy to follow tutorials, party inspiration, gorgeous party products and plenty more.

As always, take what inspires you and make it your own.

Claire x

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e d i s n i s ’ t wha volume 03 2014

THIS ISSUE 20. get creative 45. on trend 54. pop goes the ice-cream | tutorial 64. emoticon cookies | tutorial 110. sprinkle party hats | tutorial 114. marry me at confetti fair 120. cake 2 the rescue | profile 122. aaron smyth | profile 130. the art of rsvp-ing

PARTIES 26. woodlands fairy christmas 32. party monster 40. 50 years young 50. frozen 56. neon disco 72. let’s go lego 74. confetti fun 76. upon a star 78. peppa pig 80. minecraft 82. we all scream for icecream 88. mad scientist 104. parisian hen’s day 148. urban vows

EVERY ISSUE 5. editor’s page 9. contributors 13. blog love | craft hunter 16. colour palette | shades of purple 18. shop front | la vianta wedding & event hire 38. head space | blissfully sweet 94. things we love | the cupcake holder 97. fab find | vintage fireplace 124. the raw ingredient | choc cream fudge slice 134. take two | alice in wonderland 152. in focus | ben yew photography 156. party antics | speech now or forever hold your dress 158. advertisers

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CONTRIBUTORS

o t s e o g s k n a a big th sally TWISTED.TASTES (EMOTICO COOOKIES)

michelle & lama PAPER ESKIMO (ON TREND)

miranda SWEET STICKS (POP GOES THE ICE-CREAM)

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e: southeastbrisbaneevents@gmail.com * ph: 0427 680 780 * www.sebe.com.au

South EAST Brisbane

Events Specialists for every occasion

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CONTRIBUTORS

michelle & rachael MAISEY COLLECTIONS (FAB FIND)

aurora LIVE.LOVE.NOURISH (THE RAW INGREDIENT)

jonathon WRITER

(THE ART OF RSVP-ING)

mandy WRITER (PARTY ANTICS)

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Fairy La La Land

Illume Design

Blossom Tree Designs

- Party Entertainment (NSW) -

- Party Boutique -

- Invitations and Printables -

Wild Rose Sweets & Styling

CAKE & DESSERT MAKERS PARTY BOUTIQUES HANDMADE DECORATIONS INVITES & PRINTABLES PARTY HIRE PHOTOGRAPHERS ENTERTAINMENT VENUES EVENT STYLISTS

- Party Boutique: Tablecloths -

Edge House Design - Invitations & Printables -

The Iced Biscuit - Cake & Desserts -

Butterfly Kisses Celebrations

Sweet Heavens Lolly Buffets

- Party Boutique -

- Event Stylist (NSW) -

www.lifeslittlecelebrations.org 12

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BRIGHT COLOUR AND HAPPY, MODERN DESIGNS HAVE A SPECIAL PLACE IN FIONA MICHELON’S HEART SO IF YOU LOVE YOUR NEON COLOURS, CONFETTI AND CLEAN LINES, THEN YOU’LL LOVE CRAFT HUNTER.

blog love What made you start your blog? I’ve always loved making stuff and a couple of years ago I started a little Etsy shop on the side, just for fun, which really opened my eyes to the incredible creative community Australia has. Craft Hunter was a natural progression for me, I knew I loved making and sharing ideas and I wanted to connect more with other creatives. It wasn’t until I started the blog that I realised how much I loved the styling and photography side too.

What inspires you? Happy colour combos found in random places, beautiful papers and pattern designs, Palm Springs style, summer, clean lines and abstract colour.

Whose work has influenced you the most? Designers with a flair for happy colours and patterns like Kitiya Palaskas, Laura Blythman, Beci Orpin, Tamara Maynes and Gemma Patford.

How much time do you spend a day finding things to blog about? I’m always researching ideas in my spare time during the week, then it’s on like donkey kong on the weekends. I’d say about ten hours per week on average.

Whose blogs do you watch? I’m always drawn to happy, colourful blogs that are a visual feast for the eyes like The Design Files and Yellowtrace. I’m also loving a lot of US bloggers at the moment as they seem to be ahead of the game with beautiful DIYs like Studio DIY, Design Love Fest, Sugar & Cloth, A Pair and a Spare, The House that Lars Built and Paper & Stitch.

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Why do you think blogs are so popular? They’re such a hive of inspiration, visual stimulation and an insight into the lives and thought processes of real people. From a blogger perspective, it’s a bit of a journey of selfdiscovery and putting yourself out there to the cyber world, on your own, is pretty liberating and empowering.

The best part though is the creative community you get to meet.

Describe your day to day diary: I work full time in PR, so weekdays it’s a lot of emails and meetings, plus playing with beautiful interiors images all day. Weekends and after hours it’s all about getting my hands dirty, I spend majority of my weekend crafting, styling and taking photos (ideally before 3pm so there’s lots of natural light to work with), then it’s all about writing and editing posts and researching ideas and collaborations.

For someone starting out as a blogger what would your three bits of advice be to them? Images are everything learn how to take beautiful photos and only share content that you really love. Go to blogger networking events through Blog Society you’ll be sure to meet the loveliest people ever and it’s magical for your motivation.

Lastly, just get started. The best way to learn the nitty gritty of it all is to dive right in and figure it all out later.

You’ve got nothing to lose.

Describe your blog in one sentence: A happy collection of simple DIY ideas and creative inspiration for colourful living. www.crafthunter.com.au

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Stripe straws $5.50 (Pack 25) www.littlekite.com.au Glitter cupcake wrapper $14.95 (Pack 12) www.confectionatelyyours.com.au Lavender Knot & Bow tags $4.95 (Pack 10) www.talkoftheparty.com.au Moroccan napkins $4.50 (Pack 20) www.littlekite.com.au Polkadot wooden cutlery $8.95 www.emikoblue.com Flag toppers $2.50 (Pack 25) www.littlekite.com.au Moroccan cups $4.50 (Pack 10) www.littlekite.com.au Polkadot paper bags $9.95 www.emikoblue.com Orchid Tape - $5.95 (15mm x 5m) www.talkoftheparty.com.au Filigree cupcake wrapper $12.95 (Pack 12) www.confectionatelyyours.com.au

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colour palette Just because you have picked a colour to feature through your party doesn’t mean you have to stick to the same tones.

Mix it up with an array of shades to add some depth to your celebration.

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A RURAL TIN SHED IS CONVERTED INTO DECOR HEAVEN ON A FARM OWNED BY LA VIANTA WEDDING & EVENT HIRE.

shop front A RURAL TIN SHED IS CONVERTED INTO DECOR HEAVEN ON A FARM OWNED BY LA VIANTA WEDDING & EVENT HIRE. What made you start your business? After my husband and I decided to emigrate to Australia, my parents got to the point where they were no longer able to run the business themselves. We had to make a decision, sell the business or start afresh in Australia.

What inspires you? Love and romance, seeing dreams come true, working from scratch!

Whose work has influenced you the most? I follow Karen Tran and a few American event planners. Instagram is also a huge inspiration.

What do you do to keep up with current trends? As Australia is usually 6 – 8 months behind new trends, because of different seasons on different continents, we travel internationally once a year to find out what trends are emerging in other parts of the world. I also work closely with some South African and American event planners for new ideas.

Where does your stock come from? I mainly import from overseas to make sure my stock is different to anything else out there. I also have manufacturers overseas who make props from my own designs.

What obstacles have you come up against when opening a retail store? As I’m running the business from our farm, it is a juggle to keep a good balance between home life and the business. Time management is everything! It’s sometimes difficult for my kids to understand that I am so close by, yet not always available whenever they need me.

How did you get to where you are now? La Vianta Wedding & Event Hire was started back in South Africa by my parents and has been a family business for 15 years now. I took over four years ago and now I run it with my own family.

For someone starting out in the industry what would you suggest to them? Research, research and more research. Remember that what’s trending at the moment, may not be for everyone. Stick to old favourites that are elegant and affordable. For me customer service and flexibility comes first, being able to adjust to different bridal needs and tastes is key.

Describe your business in three words: Personal, creative, easy. www.facebook.com/lavianto

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WORDS CLAIRE CASSEY PHOTOGRAPHY LIL’ ELEMENTS PHOTOGRAPHY

e v i t a e r c t e g Parties don’t have to cost a fortune. With a little imagination you can put together a stylish shindig without having to take out a bank loan.

Discount stores, road side pickups and the backyard can provide a plethora of goodies to dress up a simple area.

First place to start is with choosing a look that you want, and then a colour scheme. You can keep it simple but going for one colour and using different tones to add depth.

We started with a simple teepee and dressed it up with some loose lace fabric, shredded fabric garlands and fairy lights then added a few honeycomb balls and feathers to the top of the teepee to add some interest.

The vintage crate found at a local second hand store was popped upside down which held up dried branches offering a fabulous backdrop to our mini dessert table.

Scour your local shopping centres for cheap vases and collect your empty jars and bottles then wrap them with fabric or lace and fill with flowers, feathers, twigs and other items you find in your garden.

Add a gorgeous little hand made feathered handband using glitter foam and feathers to the birthday girl and the look is complete.

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1. Grab yourself a plain calico teepee, add some vintage lace, a soft material garland, honeycomb balls and fairy lights to make the sweetest little hideaway for the party guests.

2. A simple tealight holder can make a pretty piece of decor.

3. Use other items around the house such as a candle stick holder and turn it in to a cupcake stand.

4. There is an abundance of twigs, fallen tree branches, flowers and other goodies from Mother Nature that you can add to your party to help fill space, use as backdrops or to decorate the party area with. Grab yourself some feathers, cut out sparkly stars and attach them to the branch to decorate.

5. Add a couple of feathers with twigs to your cake and you have the perfect little cake topper. Bags of feathers can be bought from a number of arts and craft stores. (Just be sure to wash the areas of the twigs and feathers that you want to insert in to the cake.)

6. Dress up your recycled jars and bottles with some lace cutoffs. It’s an easy and pretty way to add some texture to the decor.

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BASIC BUTTER BISCUIT DOUGH Ingredients 125g butter, softened 1/2 cup caster sugar 1/2 teaspoon vanilla extract 1 egg, at room temperature 2 cups plain flour 1 teaspoon baking powder 1 tablespoon milk Step 1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

Step 3. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading).

Step 4. Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Serve.

Recipe from www.taste.com.au

CREDITS: Confetti Fair (concept, styling, wooden crate), Bunnings (fairy lights), Joyjoie (teepee), Sweet Indulgence Candy Buffet (lace over teepee, wooden rises), Sweet Heavens Lolly Buffet (candlestick holders), Dollar King (jars, bottles, wire candle holders, feathers, tissue paper pompoms), Best Dressed Cookies (cookies), Cake by Kim (cake and cupcakes), Sweet Tea Party Supplies (garlands), Teapot Nursery (dress), lil’elements (photography), Peter and May (models).

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s a m t s i r h c y r i a f d n woodla Woodland Fairy Christmas was the theme for this party, held at Mountain Goat Brewery. To celebrate the festive season, a gathering for a group of friends.

A welcome blackboard with a hand painted wreath incorporating festive foliage and toadstools, with a friendly deer, greeted the guests on arrival. The blackboard design was carried through from the invitation, which was the same design, but in a lovely Fairyland/Christmas colour palette. The theme was set with a large focal Christmas wreath as the backdrop for the dessert table; deer’s, wooden crates and toadstools were incorporated throughout the venue to give a woodland feel. Twisted Willow, Moss & Dodder vine wreaths were used to add to the woodland feel, and pretty floral jars of pink and red blooms with Gypsophila were added giving a fairyland feel.

Sparkling Sugar Plum Fairy was the signature Christmas cocktail served, and little fairyland touches were added such as “Once Upon a Time” straw tags, along with “Sip & Celebrate” straw tags to tie in Christmas.

The colour palette and Woodland Fairy Christmas theme carried over to the dessert table. The delicious selection of sweets included Christmas and woodland vanilla biscuits, vanilla cheesecake pots with strawberry compote and pink macaron, mini pink vanilla slice, mini chocolate waffle cone cakes with gold leaf, Lemon Curd cupcakes with mini pink toadstools, Salted Caramel Christmas cake with woodland toppers, an amazing naked double chocolate cake with Raspberry frosting and hipster Santa himself, on a stunning gold leaf cake.

The name cards for the dessert table complimented the blackboard and Invitation design, and were presented in lovely little wooden log holders to tie in with the theme.

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CREDITS: Peppermint Sunday (concept, styling, floral design, paper straws, wooden spoons, bakers twine, two tiered gold cake stands, paper honeycomb balls, Robert Gordon gold baking cups, deers and wooden crates), Love Carli ( blackboards, invitation, straw tags, cake toppers, food name cards and log holders for Dessert Table name cards), My Sweet Event Hire (drink dispenser, mason drinking jars, wooden crate and risers, gold cake stands, wooden log slabs, log slab cake stands and wooden ladder), Sweet Bakes (cakes and cupcakes), Miss Biscuit (biscuits), Creative Hunger (naked cake, vanilla slice, cheescake pots, and waffle cone cakes), Big Dreams (Heico pink toadstool lamps), Mountain Goat Brewery (venue), LJM Photography (photography.)

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REAL PARTY

r e t s n o m y t r pa Around the time of his third birthday, Blair was obsessed with monsters and pretending to be a monster. When I asked him what he wanted for his birthday party, the answer was obvious, he wanted a monster party.

As Blair was only turning three, I wanted to keep it age appropriate so it wasn’t too scary. Working closely with Emily from Upon a Time Designs, we came up with some cute, bright and friendly little monsters in orange, blue and green.

Blair’s other request was for sparkles. Incorporating glitter into a monster theme party was a challenging concept but I think that adding glitter to the borders on the invitations and small touches on the table satisfied his request.

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CREDIT: Sweet Affairs Event Design (concept, styling, balloon tails, backdrops and monster eyes), Upon A Time Designs (invitations and stationery) Sweet Table (cookies, cupcakes, marshmallow, coconut ice, fondant figurines), Ness’ Cakes (cakes), Pop My Cake (cake pops), Presidential Sweets (macarons), Angela Di Cello Photography (photography).

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EVER WONDERED WHAT GOES ON IN THE MIND OF A CREATIVE PERSON? FIND OUT WITH JACKI FENTO OF BLISSFULLY SWEET.

head space What did you want to be when you grew up? A teacher and a mum.

What inspires you? Uniqueness and textures.

Whose work has influenced you the most? I truly cannot answer that. I am greatly inspired by the work of my peers, however my work is usually inspired by everything except typical cake designs.

What are the steps you take to create your baked goodies? Baking is done at the beginning of the week, then ganaching. The end of the week is the fun part, the decoration. Some decorations take longer to create and they might be made over a number of days. Before any of that begins I finalise the design, which is critical. I always try to create a unique design, something that’s perfect for every client. I go through many different designs until the right one jumps out at me. I can usually tell if it’s the right decision, as I can already visualise it. The design also determines the structure of the cake.

What ingredients do you like to work with? Anything. I am a willing participant when it comes to trying anything to do with cake decorating. I like to mix mediums and work with fondant or modelling chocolate, or royal icing, or wafer paper or gelatine etc...

Describe your style: Eclectic and unique. I really do not think I have a particular style at all. My work is very chameleon like and takes on whatever form it needs to.

What obstacles have you come up against when trying to be creative?

When something I’ve envisaged does not work as expected, however it’s not a big problem as better ideas tend to come from this. I am lucky that my clients tend to know that I work as I go and sometimes they could be surprised (in a good way).

What would be a regular day in your space? Checking emails, working on to-do lists, creative design time, researching new designs and cake

decorating. There is also the usual kid’s school routines and fun

time with my little man who is still at home with me.

For someone starting out in the industry what would

you suggest to them? Find your own niche. Stay true

to yourself and don’t take things too seriously. Work hard and

steadily and don’t try to pull yourself in too many directions.

Best bit of advice you received? From my mum “you can do whatever you want, if you think it, you can do it - as long as you work for it!” I never really accept no for an answer and always find a way to achieve what is in my mind. Never try to be anything less than what you can be. Reach for the stars and when you get there, reach 1,000+ times more!

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REAL PARTY

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years young Nona is a close family friend who has a huge sweet tooth, she enjoys cooking and is always making yummy treats for others. She never likes to be the centre of attention, her 50th was a very low key lunch celebration, so I decided to put together a small but beautiful dessert table for her.

Nona’s favourite colour is orange, so it seemed fitting to include it in the colour scheme.

The table came together very quickly. I’d purchased some cake toppers from Glistening Occasions months earlier, as I knew I wanted to use wooden toppers. The desserts were ordered from the very helpful Rochelle from A La Roch Cakes & Sweets. I told Rochelle my ideas and she came up with the most amazing double cookies, cupcakes and chocolate covered Oreo’s.

Because it was such a small gathering, we used a wooden hall table that my mum had at the house and it all seemed to come together on its own. It was such an honour to be able to put something together for Nona with all that she does for everyone else.

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CREDITS: Sweet Bambini Event Styling (styling and setup), 2 love birds (printables and invitations), Bake it Beautiful (cupcakes, cookies, lemon tarts, salted caramel tarts and white choc tarts), Her Macarons, (macarons), The Cupcake House (fruit flans, salted caramel slice, lemon meringue tarts), PS Made with Love (balloon tassels), Cake by Kim (cake), Little Rag Dolls (photography).

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CREDIT: A la Roch Cakes & Sweets (stacked cookies, chocolate covered Oreo’s & cupcakes), Glistening Occasions (Nona & 50 wooden toppers), Any Occasion Events (styling).

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lovely (=====) occasions and styled events

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ON TREND WITH PAPER ESKIMO

are you being served?

Entertaining has never been the same since the explosion of foodies and with this has come the reinvention of many dishes traditionally served only at the dinner table. Now with some creative paperware, your venue is no longer dictating the menu.

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GOING CRAZY OVER CRONUTS This is one of the biggest crazes to hit the dessert world and if you haven’t tried one, you are missing out on a mouth-watering experience. A Cronut is a croissantdoughnut pastry invented and trademarked by Dominique Ansel Bakery in New York City. The pastry is made by frying a laminated dough in grape seed oil and then sugared, filled, and glazed. Simply serve a basket of Cronuts wrapped in greaseproof liners for a perfect afternoon tea delight with friends.

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It doesn’t take much to take a dish and make it visually stunning by just adding a little detail. At first impressions we eat with our eyes, making presentation just as important as the food itself.

The food world has come a long way since the days of a simple steak and mash meal. With the exposure of celebrity chefs and cooking shows in our daily life, we are now more than ever turning back to the kitchen to create our own visual feasts. With some simple styling and creative options, there’s no reason why food can’t be styled and beautifully presented.

Keeping in mind presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks is what tempts us to taste it. A dinner party can turn into a great success if done right. No matter how delicious a dish may be, if it is served without effort, you will definitely not be tempted to taste it.

Adapting your food presentation to the occasion can be so easy with the use of versatile paperware. If you are preparing a kids party, choose “fun and colourful” designs rather than serious and traditional presentations.

Kids will be drawn to sit and eat the food when it is served in their favourite colour.

Make the food easy to handle as there is no point in offering your guests a fancy dish if it can’t be eaten properly. Make finger food edible with beautiful paper wooden toppers or serve dips individually and proportionally in mini bowls or cups.

Another important rule of food presentation is balancing variety and contrast. If the food lacks the texture, using a theme in paperware can give you the balance required to enhance its appeal. It is good to have a variety of textures presented, but how these textures are combined and served is also just as important.

So the next time you are hosting an afternoon tea or simply enjoying an outdoor gathering with family, take time to think about how your guests are being served.

You might just be pleasantly surprised at the reactions you’ll receive. It’s just food for thought.

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Poached Pear in Pecan Crumble POACHING LIQUID 8 mini pears (best to use harder pears) 1/4 cup caster (superfine) sugar Cinnamon stick 2 Star Anise 1tbs ground coffee 250ml water or enough to cover the pears CRUMBLE MIX 125g butter (cold) 100g plain flour 1/2 cup ground Pecans 50g brown sugar 50g caster sugar Handful of porridge oats Handful of crushed Butternut Crumble cookies for topping on each serve Heat the poaching liquid and spices until the Eton Mess was traditionally served at

Eton Mess

Eton College’s annual cricket game

1 pack Paper Eskimo baking cups

and as the legend goes was renamed

1 punnet strawberries

when a dog sat on the picnic basket

1 punnet blueberries

and crushed the meringue.

10 meringue nests (store-bought) 600ml whipping cream Dash of sugar Dash of port (optional) Mash the strawberries and blueberries with a little sugar and port, leaving some fruit aside for garnishing. Break the meringue nests into small pieces and fold in the softly whipped cream and mashed fruit. Dollop mixture into the baking cups and top with chopped strawberries and blueberries.

Makes 25 mini cups.

CREDITS: Paper Eskimo (products and photography)

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sugar has dissolved. Peel the pears, keeping the stalk intact and place in the liquid. Bring to a simmer and cook for 30 minutes. Remove from the heat if you are able to stick a knife through easily. Let them cool in the liquid. Place butter, ground Pecans and flour in a food processor and pulse until the mix resembles large breadcrumbs.

You can do this by hand rubbing the mix together. Stir in the sugars and oats and mix well.

To assemble, place a spoonful of crumble to the bottom of the baking cup and pour a little liquid over the mix. Place a poached pear on top and continue to fill the cup with crumble mix. To finish, sprinkle some crushed Butternut Crumble cookies around the pear. Place on a flat tray and bake in the oven at 200c for around 15-20 mins until the top is nice and golden. Serve with custard, cream or vanilla ice cream.

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REAL PARTY

n e z o fr So many little girls and boys love the Disney movie Frozen at the moment so we thought it would be the perfect theme for a fourth birthday party.

I wanted to create something pretty but also something that the boys could enjoy, so the styling was based more on the beautiful colour palette of blue, white and silver and used only a small number of characters from the movie.

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CREDITS: Events with Sparkle (styling, props, printables, pom pom wands, reindeer antlers, treat bags, chocolate bars, cake, catering), Clint Smithers Photography (photography), Flyaway Pineapple (Olaf cookies), Glistening Occasions (snowflake cake topper).

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pop! goes the ice cream YOU WILL NEED: Kitchen scales Lollipop sticks Cake pop stand Cake pop mixture Melted candy melts Mini ice cream cones Piping bag or sandwich bag Coloured sprinkles for decoration Skillets for decoration

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TUTORIAL WITH MIRANDA PIOTROVSKA FROM SWEET STICKS

ONE Roll your cake pop mixture into 30gm round balls using your kitchen scales.

When all cake balls are rolled, if you need to, place cake balls in the freezer for 8-10 minutes until chilled then return to bench.

TWO Grab one lollipop stick and dip it approximately 1cm into your melted candy melts. Insert the stick into your cake ball, no more than half way. Pop onto your cake pop stand and repeat process.

THREE Break off a small piece from the bottom of your mini ice cream cone, allowing enough space for the lollipop stick to go through. Dip your cake pop all the way into your melted candy melts and shake off excess (only a few seconds), hold your pop with one hand and with the other gently insert your pop into the mini icecream cone the melts are still wet. This will secure your cake pop to the ice cream cone. Repeat.

FOUR Put a few tablespoons of melted candy melts into a piping bag and cut the tiniest opening in the bag. Slowly create a line across the bottom of the pop and the start of your ice cream cone (1cm wide) with your melted candy melts. Stop half way and sprinkle over your sprinkles. Allow to dry and continue with the second half.

FIVE With a toothpick, dip it into the melted candy melts and dab a small amount on the top of the cake pop. Pop on your skillet for decoration.

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REAL PARTY

o c s i d neon For a little girl who loves to dance, dress-up and sing along to girly pop stars like Katy Perry, a Neon Disco party was the perfect theme. The party was a chance to dress up and wear a pair of fishnet gloves and crazy shades. The theme was suitable for all of the guests, boys, girls and guests young and old could easily get into the spirit.

A custom-made rainbow ruffled curtain provided the backdrop to the dessert table, it really added a dramatic splash of colour.

The birthday cake, a simple two tier white cake, made a statement with bands of bright neon colour and created a stage for the glitter ‘disco girl’ silhouette topper. Two decadent butter cream cakes, topped with tulle pom toppers, added a bright pop of colour against the black backdrop. The cakes were accompanied by neon cake pop microphones and cookie star wands with splashes of retro neon colours.

A do-it-yourself prop table, set up with disco themed glasses, hats, inflatable instruments and glow sticks, made for some great photos. Decorations were kept simple, there were oversized balloons filled with neon confetti, paper lanterns and hula hoops covered in coloured crepe paper. Mirror balls also hung from the ceiling above the dance floor.

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CREDITS: Pure Bliss Creations (party design, styling, props, photography), Mar-Valicious Bites (cookie star wands, cookie stacks), A Party Cake

by Assunta (cakes), Sugar Pop Bakery (cake pops), Glistening Occasions (silhouette cake topper), Handmade by Kahli (ruffled backdrop), Ruby Rabbit Partyware (giant balloons, neon confetti), Dunne with Style (fabric pom toppers).

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TUTORIAL WITH SALLY T. RIDDEN FROM TWISTED TASTES

emoticon cookies I always think the simpler and easier kids’ cooking is, the

BASIC MATERIAL NEEDED:

more they get to enjoy the whole process. They can be

Pre-made home-baked vanilla sugar cookies or shop

involved from start to finish. It’s not about perfection it’s

purchased (packet) cookies

about the doing, the making, the act and the end result. If it

Cookie cutters – round, oval and heart

looks and tastes good and they made it themselves well you

Edible Pens

will have yourself one or a few happy little campers.

Edible Eyes or confectionary such as mini m&m’s

Emoticons (short for emotion icon) are everywhere these days. The new improved smiley face. What a great way to simply express moods and feelings. Display emotions openly through facial expressions, in the shape and form of

Royal Icing Natural Food Colours Fondant Icing Pens

a cookie face or heart.

Quick and easy, it is totally up to the designer how difficult they wish to customise their design. As this tutorial is designed for DIY and aimed for kids to do themselves, I have kept the emoticons super simple and the shopping list to a budget.

Before you even start, look up images of emoticons, emotions and faces for some great design ideas and concepts. Print some out for visual reference, whilst the kids are designing.

My tip: just make sure the fondant cookie bases or icing tops have set properly (overnight works best) before you commence face markings with edible pens or icing pens. If adding the edible eyes do so whilst icing is wet.

These deliciously simple cookies are a great idea for gifting.

Don’t forget you can also make as cupcake toppers.

Go on… share a smile today.

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STYLED PARTY

r e t e p e g a t n i v Every little one loves a Peter Rabbit story so a gorgeous party setting was put together that would be a delight for any child’s event.

Colours of soft blue, white and hints of orange were carried through the theme with decorative Peter Rabbit’s used on the cake and cookies.

The cake was white chocolate fudge buttercream complete with decoupage Peter Rabbit images, intricate ruffle layers, a picket fence and gorgeous 3D Peter Rabbit scene on the top. The vanilla bean cookies were hand cut and delicious carrot cake flavoured cupcakes with whipped vanilla bean icing encased in sweet picket fence wrappers to compliment the Peter Rabbit vintage garden feel were included.

Matching printable party stationery completed the look of this vintage Peter Rabbit party.

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CREDITS: Paper Blossom Creations (party stationery), Pollen Florist (flowers), I Luv Cake (cake, sweets), Interlaced Media (photography), Tre Tulle (table, crates, planter stand), Life Of The Party North Lakes (balloons).

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REAL PARTY

o g e l o g s ’ t le Jaiden is a huge Lego fan and has built a replica town of

Parents came dressed in characters from the movie, the kids

‘Bricksburg’ from the movie. For his seventh birthday, we

loved spending the afternoon with Bad Cop, Wildstyle, Lord

thought he’d love a Lego Movie themed party. We decided

Business and Mr Taco Tuesday. We made Lego character

on a red, yellow, blue and green colour palette to replicate

face masks for each guest to take home, the masks were

the standard Lego bricks.

also made using a template we bought online.

On arrival, guests were welcomed by Lord Business (Jaiden’s

The kids were kept entertained during the afternoon with

Dad) and a huge sign made from Lego board and bricks.

games we made up. ‘Honey, where are my pants?’ was a big

Behind the dessert table we mounted a feature poster on

hit as the kids searched the house for the small paper pants

coloured boards that resemble Lego bricks. For the party

we’d cut and hidden throughout the house. We also played

food, we chose the favourite food of the movie characters.

the old favourite, eating a donut on string with your hands

For example sausages for the Construction Foreman and

behind your back, renaming it ‘The bad cop donut game’.

chicken wings for another construction worker. All of the food on the table was labelled with graphically designed signs, each sign included a famous quote from the movie.

The Lego cake was made from a standard chocolate base and Lego man Emmet, which was made from scratch by Vola Sillick. We also drew images of Lego Minifig’s on each party plate and put together party favour and popcorn boxes from templates we bought online.

CREDITS: Typo Sydney (wooden letters), Bernelo (Lego popcorn printable template), Printable Digi Designs (Lego Movie candy wrapper), Unique Party Hire (plastic chairs), Howards Storage (Lego head storage container), Melissa Stevens Photography (photography).

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REAL PARTY

n u f i t t e f n o c The Confetti & Sparkle theme for Mila’s second birthday party came to me while I was at Confetti Fair in Sydney last February. I saw the pastel confetti paper plates, cups and napkins that Love the Occasion had on display and bought them straight away.

I used the pastel party products as the basis for the colour palette and added a pop of neon pink and silver glitter for some extra fun and sparkle. I had so much fun sourcing all of the neon pink props for the party and I’m so happy with how it looked on the day.

I love crafting and creating for parties and Mila’s party was no different. The DIY was quite time consuming for this party as I handmade most of the elements. I hand punched all of the confetti to match the colour palette and made the back drop for the main table and drinks station. I also made confetti garlands, a confetti shadow box frame, cake pop stand and a confetti photobooth for the kids.

I also made the cake, cake pops and cupcakes. The party was a DIY extravaganza and the kids loved playing with the confetti.

CREDITS: My Party Design (printables), Love the Occasion (tableware), Tiny Tots Toy Hire (trestle table, kids table and chairs), Carinderie (macarons).

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REAL PARTY

r a t s a n o p u Ivy’s favourite song is Twinkle Twinkle Little Star so it was very easy to decide on a theme for her birthday party. The pink and gold colour palette set the tone of ‘girly sophistication’ and we continued that theme with handmade chevron table runners and fresh flowers.

I opted for a dessert table which I filled with yummy Mum-made meringues, marshmallows, buttons and white chocolate Tim Tams.

White platters displayed homemade cake pops, sugar cookies rolled in glitter and hand painted macarons.

We made the back drop from a wooden frame, craft paper bunting and spelling out ‘Twinkle Twinkle’ in jute twine. I spray painted some old glass jars before sprinkling them with glitter and filling them with fresh flowers. The table was finished with pink balloons with handmade tissue paper tails.

The drinks table was decorated simply, I made some bunting and finished off the table with two 16 inch balloons filled with hand cut confetti. Pimms was served in glass jars with straws and glittered flags, ladies could help themselves to refills from a beautiful drinks dispenser. Men had easy access to a massive bucket of beers. We kept the food station very simple too and set up a make your own toastie bar.

I handmade party bags from calico and stamped each one with a gold star and the kids names before stuffing each one with a soft toy. We asked that guests brought books they no longer needed instead of gifts for Ivy (she’s spoilt rotten already), which we donated to a charity we love.

CREDITS: Lombard (balloons), Loryn Loves (apothecary jars, dessert table props, bunting, vintage tea sets), Sarah Glasson (photography).

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REAL PARTY

y t r a p a p p e p Our little girl loved Peppa Pig so we thought it would only be fitting to throw her a Peppa Pig party to celebrate her third birthday.

There were several handmade elements to the party including the tassles and sweets.

The main colour was red to match Peppa Pig’s gumboots, perfect for jumping in muddle puddles.

CREDIT: Cakes2Cupcakes (cake), My Cute Cupcake (cake pops and cookies)

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REAL PARTY

ft a r c e min Minecraft was the perfect theme for Damien’s fourth birthday party. He plays Minecraft on the Xbox, PlayStation, iPad and iPhone. Damien absolutely loves Minecraft!

In keeping with the game, we chose a colour palette of green, grey, brown, red, blue and white for the party.

The party invitations were designed by Damien’s Dad, using images from the internet and Minecraft font. I set up the table, which was inspired by Pure Bliss Creations, and added the artificial grass. Pure Bliss Creations designed and supplied the Minecraft block risers, Happy Birthday banner, lolly bags and food labels. I used lots of green tableware and printed ‘Creeper’ character labels which we stuck on to the bottles of water and the green plastic cups.

We set up an activity table so the kids could spend the afternoon colouring in and making Minecraft masks. We also played ‘Pin the tail on the Minecraft pig’.

I made the cake using mini chocolate cupcakes, topped with fondant squares to form the Minecraft pickaxe. I also chose lots of food to resemble items from the Minecraft game, for example red twist sticks were used as TNT and Mini Crunchie choc bars were used to replicate gold.

CREDITS: Mar-Valicious Bites (pickaxe and Minecraft man cookies), Minecraft Colouring Pages (colouring in pages, face masks), Neat2Eat (cake inspiration), Pure Bliss Creations (Minecraft block risers, Happy Birthday banner, lolly bags, food labels).

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REAL PARTY

we all scream for ice cream!

For Mia’s fifth birthday party we wanted something that was bright, colourful and fun. I found some beautiful balloon tassels on Etsy and the colour palette grew from there. We didn’t want the party to be too girly, so we added in the blue and gold to balance out the pink.

We chose the smashed ice cream cake because it was a little bit different and imperfect, the kids thought it was crazy and they absolutely loved it. We added ice cream cake pops and cookies to the dessert table to continue the ice cream theme.

On arrival each party guest was given a glitter crown and a magician and a balloon twister came in for a few hours, they really kept the girls entertained.

I restored a very old and tired dresser to use as a dessert table. I sanded the dresser back before painting it white and distressing it to give it a French provincial look. Adding some nice new draw pulls really finished it off. We covered the wall behind the dessert table with gold dot wall stickers which were meticulously measured out and applied by my husband and father in law which helped bring the whole look together.

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CREDITS: Deliciously Decadent (cake, cake pops), A Little Slice of Heaven (biscuits), Studio Mucci (tassels), Ruby Rabbit (balloons, party hat), Urban Walls (wall decal), A Little Stylish (styling, photography).

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REAL PARTY

t s i t n e i c s mad The birthday boy knew exactly what he wanted for his party, from the theme and entertainment, right down to the colour palette. This made the organisation super easy, which was great because his party was held the same weekend we exhibited at Confetti Fair in Melbourne.

The dessert table back drop was a giant black board which worked perfectly with the science theme and really made the yellow props pop. A few wooden items were used throughout the party to tie in the vintage and modern elements. The birthday boy has always had a love for science so a lot of the items we used for the party (test tubes, glass beakers and flasks) were collected before any celebration was even thought of and had already been put to good use storing knick knacks. Now they made the perfect party props, no big spend required.

On arrival each little scientist (party guest) was given a VIP pass to enter the ‘lab’ where they were kept busy with experiments galore, including making ice cream with liquid nitrogen and making their own slime. They were entertained for two whole hours and they all had a blast.

Plastic test tubes were filled with jellybeans and used as take home favours for the little scientists. Each scientist was also given a drink bottle and a black and white striped goodie bag to fill with many of the sweet treats on offer.

They even got to take home their very own petri dish filled with jelly, very happy little scientists they were. Party success!

The birthday boy had the time of his life and made memories which I’m sure he’ll treasure for a lifetime.

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CREDITS: Love Every Detail (concept, styling, cake, cookies, sweets, party stationery, photography), Little Big Company (plastic test tubes, black gum balls), Typo (wooden crate, wooden clipboards), Fizzics Education (entertainment).

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things we love...

Square footed cupcake stands from PS Made with Love (www.facebook.com/PsMadeWithLove)

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FAB FIND WITH RACHAEL & MICHELLE FROM MAISEY COLLECTIONS

vintage fireplace

When styling a party you need one key piece of furniture to wrap every other idea around, it could be a gorgeous old table, a gilded mirror or perhaps an old drink trolley. And once you have that stable piece you can use it in a number of different ways for many celebrations to come.

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THE STATEMENT PIECE A vintage fireplace is a whimsical piece of statement furniture that can be used to decorate and adorn at any gathering. Here we layered a very soft garland and entwined bright blooms and berries. We also added a magical chandelier and standalone pillar candles. To add depth we gathered natural wooden slabs and placed coach lanterns and copper vases filled with bright flowers.

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VINTAGE GLAMOUR There is always room for some old time glamour and guests always love an intimate lounge area, here we have incorporated the vintage fireplace into a beautiful seating area. We have used a stunning soft pink two seater love seat and two parlour chairs, adding gold frames and pillar candles along with some vintage books to enhance the atmosphere. To emphasise the richness of the area, we have draped a beautiful gold runner over the coffee table and added an ornate gold picture frame and candle holders.

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FIESTA MILK AND COOKIE BAR This bright and colourful milk and cookie bar is a stand out favourite and we can see why. We have used the vintage fireplace as a backdrop for this cute as a button bar and have gone with a playful colour palette. We’ve used brightly coloured picture frames and our favourite deep blue candle sticks, along with cookie jars and small milk bottles with decorated straws. To give the milk and cookie bar a more festive look, we gathered a beautiful multi coloured Mexican throw and added the bright coloured pineapple.

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STYLED PARTY

y a d s ’ n e h n a i s i par Who doesn’t love a carousel ride? Our styled Bridal Shower dessert table was inspired by the location of the Twilight Confetti Fair held at Fairground Follies. I knew I wanted to sculpt a carousel horse out of cake to be the statement piece for the table... but all the inspiration I could find was of little girls parties, all frilly and in pink. I wanted to create something grown up, sophisticated and elegant but with a whimsical vintage twist. Our colour scheme was gold and teal for the carousel sea horse with accents of candy pink.

We set up a lavish dessert table with a rustic trestle table drapped with champagne sequinned tablecloth beneath a flowering Magnolia tree. We matched the theme with vintage inspired carousel invitations and menus to set the scene for our guests. The gold glitter rimmed champagne glass tower gave us the sophisticated elegance required for a serious vintage soiree.

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CREDITS: Cake Arcade (cake, cupcakes, macaron tower, macaron bonbonniere, shot glass trifles, cookies), You're Invited by Kaity (invitations), Petals & Beau (styling and props), Merci Bouquet (flowers), Fox & Maple Photography (photography), Menangle House (venue).

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e l k n i spr s t a h y t r a p WHAT YOU WILL NEED: Cardstock

Razor blade

Pom poms

Elastic thread

Glue

Sprinkles

Tape

Small batch royal icing

Pencil

Number or desired image template

Scissors

Mini party hat template (download available from http://www.jacksandkate.com/sprinkled-mini-party-hats/)

STEP ONE & TWO Trace party hats onto cardstock, using the mini party hat template. Then trace desired image onto centre of hat.

STEP THREE Make cutting marks for tab insert and holes for threading elastic. Determine length of elastic needed, cut, and thread through holes. Tie a secure knot for each side.

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TUTORIAL WITH KRISHA HINKLE FROM JACKS & KATE

STEP FOUR Insert tab through slot on back of party hat and secure with tape on the inside.

STEP FIVE Flood the image with royal icing, careful not to use too much.

STEP SIX Cover icing with sprinkles and gently shake off excess. Allow to dry overnight then glue pom pom to top of hat.

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WORDS REBECCA DURRANT-WHYTE PHOTOGRAPHY LIL ELEMENTS

marry me

at confetti fair

On a sunny Sunday afternoon at Sydney’s Fairground Follies,

As Sunday 31st August rolled around and 4pm crept closer,

the atmosphere was electric, full of excitement and magic.

a team of Confetti Fair’s valuable party professionals and

Marry Me @ Confetti Fair was about to put on New South

vendors worked together to finalise the details for the

Wales’ first pop-up wedding beneath the vintage glamour

gorgeous wedding. The anticipation of the event had been

and lights of Fairground Follies. Natasha and Ashley, the

building over the previous four weeks with the arrival of

bride and groom, had won Confetti Fair’s online competition

wedding invitations for the 36 close friends and family of

to have their entire wedding planned, styled and supplied,

Ashley and Natasha, yet not giving away too many details

leaving all of the details up to the professionals.

of the surprise that awaited them. As guests arrived for the wedding at Confetti Fair, they were welcomed with a

Ashley and Natasha met just over two years ago in Sydney’s

cocktail and were immediately immersed in the enchanted

trendy suburb of Balmain, one fateful night in a pub – a pub

atmosphere of the fair before the celebration was to begin.

which neither had previously been to nor have returned

A vintage theme with touches of pink was carried through

to since. A surprise engagement was sprung on Natasha

every detail, from the flowers to the decorations and dessert

on February 15th – the day after Valentine’s Day, because

table, all set against the backdrop of a historic carousel.

‘everyone gets engaged on Valentine’s Day’ – and the

The day went off without a hitch, stress-free for the couple,

wedding planning began. They had originally planned

leaving them with precious memories of their wedding,

to get married in March, 2015, however when Natasha’s

giving them plenty of time to enjoy every moment and the

grandmother’s health took a turn for the worse, decided

feeling of beginning their life as husband and wife.

on a whim to enter Confetti Fair’s competition in a bid to fast-track their big day. When we called Natasha to tell her

Since the wedding, Ash and Tash report that not a great deal

the exciting news, she was so ecstatic, we thought she

has changed for them, still enjoying lazy nights at home

might pass out. When they broke the news to their friends

watching TV and drinking wine on a Saturday night. Tash

and family, they couldn’t believe it at first. Once the news

told us that she didn’t believe in the whole idea that your

had sunk in, they were thrilled and both sets of parents were

wedding day should be the best day of your life, instead

so supportive. The month leading up to wedding was free

choosing to see it as just the beginning. “Now you have

of stressful planning for the couple, leaving them to get

someone with who you can seek out millions and millions

excited about the celebration and life as newlyweds. Tash

of "best days" for the rest of your lives” she says, and

told us that she loved not having to worry about a thing and

someone with whom to share the memories of her special

actually felt more in control because she didn’t have to deal

day with.

with all the tiny, yet important, details of the day.

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CREDITS: Confetti Fair (wedding co-ordination), Trolley’d (arrival drink), Cake Arcade (cake), Miss Prim and Mr Proper (canapés), Divine Celebrancy (celebrant), Sammy & Lola (décor), My Sweet Cart (teas), Oatley House of Flowers (florist), Lil Elements (photographer), Macarthur Pop Up Weddings (ceremony planner), Love the Occasion (products), Rubi Monday (stationery), Stephanie Bungard Colour Cues (styling), Indulge Me Cupcakes (sweets), The Old Married Couple (wedding song), Hello Vintage (vintage furniture).

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PROFILE | WHAT’S ON 4 KIDS JUNIOR AWARDS WINNER

CAKE 2 THE RESCUE EVER HAD THAT MOMENT WHEN YOUR GRAND IDEAS OF THAT SPECIAL BIRTHDAY CAKE CAME CRASHING DOWN TO REALITY AND YOU REALISE YOU WILL NEVER BE ABLE TO MAKE IT? THAT’S WHEN CAKE 2 THE RESCUE CAN STEP IN.

Describe your business: We are an online Do It Yourself Cake Kit Company. We have over 150 easy-to-create designs and each kit come equipped with all you need to bake and decorate that cake, just add eggs milk and butter. Our kits are achievable for all levels of baker – hero status for minimal stress!

How long have you been in business: We registered the business in June 2011 and after six months of development Cake 2 The Rescue went live on-line in January 2012.

Reason you started the business: When we started the business I was struggling to find my place to stand in the world. After 11 years as a stay at home mum, I was craving a new career path while still needing the flexibility to be mum. From a product perspective, it was clear that every mum would love the ability to make their own child’s birthday cake, but many felt it was impossible to achieve. Our Cake Rescue Kits were created with a vision to make creating a homemade birthday cake achievable for all.

What has been your biggest achievement: Starting a new business is always a risk, you need to be passionate about what you do, work hard and expect little financial gain in the early years. But over the last three years, with the incredible support of our customers, Cake 2 The Rescue has grown from strength to strength. Winning “Best Party Provider” for the second year running at the What’s on 4 Kids Awards 2014 has been the icing on the cake.

What hurdles have you overcome as a small business: There have been many challenges to overcome, as with most things it’s trial and error and valuing all feedback both positive and negative is key. And of course it’s no secret that time management and cash flow limitations are at the forefront of any small business.

I recently became the sole owner of the company and took on the additional role of marketing C2TR. It has been a massive learning curve for me personally, but I’ve loved the challenge.

Favourite part of your every day: Customer interaction on every front. Whether it’s encouraging a parent to take the plunge and make their first birthday cake, or helping customise a kit for a parent who’s in a pickle because their child has requested a “dinosaur pirate theme” and most humbling of all, the thank you letters of parents so proud to show us their cake kit “masterpieces”. I love every second of it! www.cake2therescue.com.au

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PROFILE | WHAT’S ON 4 KIDS JUNIOR AWARDS WINNER

INTERNATIONALLY AND NATIONALLY RECOGNISED AS ONE OF THE LEADING BALLOON TWISTERS IN THE SOUTHERN HEMISPHERE, AARON WILL CHANGE THE WAY YOU THINK A BALLOON ANIMAL SHOULD LOOK LIKE.

BALLOON ARTISTRY

BY AARON SMYTH Describe your business: My business is about making people happy. I create balloon animals that are more than simple shapes, they’re complex designs with a “twist”. They’re art...my art. I am an entertainer...with a latex thingy!!!

How long have you been in business: I have known how to make balloon animals since I was 19. Professionally, I have been making balloon animals for approximately three and a half years.

Reason you started the business: One day my daughter and I lined up for a balloon animal for about 20-25 minutes, the whole time I was begging her to leave and I promised to make her anything she wanted when we got home. Finally it was her turn and she asked for a poodle (Aaarrrrgghhhh!)...no, the lady didn’t know how to make a poodle. A flower...no. Only balloon animal allowed, a giraffe. A giraffe that looked like a lama.

My daughter looked at the balloon, then at me, then back to the lady...“my dad makes better balloons than you!”. She’s why I started making balloon animals professionally.

What has been your biggest achievement: Professionally I have been supporting my wife and three kids (with one more on the way) financially by following a passion. That would be my biggest achievement, that and my kids...and the award don’t forget the award.

What hurdles have you overcome as a small business: As a business the hardest thing for me has been income and security.

I have to stay consistent with what I do and how I do it to stay on top of my field of profession to provide for my family, overall, my biggest hurdle is the unknown.

Favourite part of your every day: I know it will probably sounds selfish but coming home is my favourite part of the day, finishing time. I give 110% of myself to try and make as many people happy during the time I am there, that I am exhausted, both physically and mentally drained.

www.aaronsmyth.com.au

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THE RAW INGREDIENT

BY AURORA GILBERT FROM LIVE.LOVE.NOURISH

raw choc cream fudge slice Imagine a nutty biscuit base smothered in a rich creamy chocolate fudge and infused with fresh vanilla beans, that is actually guilt free and good for you.

It’s true! Not only does this slice taste heavenly but it is loaded full of powerful superfoods that are abundant in antioxidants and minerals and there is no cooking required. This recipe is completely free from refined sugar, gluten and dairy and is vegan and paleo friendly.

How? Our star ingredient is cacao powder which is exceptionally rich in magnesium and bliss nutrients.

Consuming raw cacao powder not only tastes delicious but it actually assists us in staying youthful, whilst elevating our mood and keeping us blissfully energised and healthy.

Cue a nutritious and delicious guilt free raw choc cream fudge slice. It’s as easy as 1, 2, 3…

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NUT BASE Pinch sea salt 10g coconut oil EN E, GLUT GAR FRE RAW, SU A , VEG N IRY FREE FREE, DA NDLY. LEO FRIE AND PA

200g almonds 200g walnuts 80g desiccated coconut 50g raw agave nectar

E

IM ATION T PREPAR S R 4 HOU

CHOCOLATE FUDGE Pinch sea salt 550g soaked cashews (soaked for at least 4 hours) 30g lucuma powder (has a wonderful creamy flavour) 60g cacao powder (where chocolate comes from) 450ml coconut cream 30g cacao butter (melt the cacao butter in a double boiler) 2 vanilla beans (seeds scraped) 160g raw agave nectar 130ml coconut oil (you may need to melt the coconut oil in a double boiler if it has solidified) 30g lecithin (optional) 10g cacao nibs for decoration (optional)

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NOTE You should be able to source cacao powder, lucuma powder and cacao butter from most supermarkets these days and if not, your health food shop should stock them.

The cacao and lucuma powder are fantastic superfoods that can be used in smoothies for a creamy chocolate flavour that is plentiful in antioxidants, vitamins and minerals.

And remember, whenever you can use organic produce to free your precious body from consuming any chemical nasties.

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SERVE WITH FRESH SEASONAL BERRIES AND DEVOUR YOUR NUTRIENT DENSE CHOCOLATE GOODNESS.

STEP ONE

STEP TWO

STEP THREE

Place the almonds, walnuts, desiccated

Drain your cashews that have been

Once your slice has set, pull it out of

coconut and sea salt into a high-

soaking in water for at least 4 hours

the freezer and push underneath the

powered blender or food processor

and rinse well.

tin to remove the ‘loose bottom’ and

and blitz until nuts have broken down into very small pieces (do not blitz for too long, you don’t want the nuts to turn to nut butter as it will be too sticky to use for the base).

Add coconut cream, vanilla bean seeds, sea salt, cacao powder, lucuma powder and agave into the blender and blitz until emulsified then add your drained cashews and blend well. You

slide onto a serving tray. The slice should come away from the tin quite easily as it is frozen. If it doesn’t, let it sit on the bench top for no more then ten minutes before attempting this process again.

Add the coconut oil and agave and

may need to add extra coconut cream

blitz again until combined thoroughly,

(50ml) if the consistency is too thick

Cut the edges of the baking paper and

use your spatula to scrape the sides.

to blend however it should not be too

then allow thawing to take place in

Once the mixture is well combined

runny or it will not set later.

the fridge for at least an hour before

scoop into an 11 inch square ‘loose bottom’ tin that has been lined with baking paper and press well to form an even crust, then place in the fridge

Once creamy in consistency, add the lecithin and then add the coconut oil and cacao butter and mix well.

to chill whilst preparing the chocolate

Take your chilled cake tin out of the

cream fudge.

fridge and pour the raw chocolate

cutting. When cutting, use a knife that has been run under warm water to cut easily.

cream over the nutty base, tap the tin on the bench top to release any trapped air bubbles.

Sprinkle the top of the chocolate cream fudge with cacao nibs evenly

and then place in the freezer to set for at least 4 hours.

www.lovelivenourish.com.au

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WORDS JONATHON PALMER IMAGES PEGS AND LACE

e t t e u q i the et g n i p v of rs I sit alone staring at the gargantuan pile of food in front

of a few instances where people have done the opposite

of me – bacon, sausages, eggs, crumpets…enough meat

– responded in the affirmative and then disappeared off

and grease to shoot me straight to the next season of The

the face of the planet at the final hour. No worries if you’re

Biggest Loser. Obviously, I haven’t done this on purpose.

the only one who pulls that trick, but if everyone does it…

I thought it’d be nice to invite some friends over for a

yikes. To not communicate your intentions to the host of an

traditional English breakfast, and when no one responded

upcoming party can be not just financially ruinous – or in

to my call I just assumed they were on board. Nice one.

my case, bad for the waist line – it’s also pretty rude.

Now I have to eat all of this food (yes, I do, I’ve already had this argument with my girlfriend), and with the weight ratios

Part of the problem might be that invitations – the actual,

calculated it means I will literally be 1% bacon by the time

real pieces of paper that you put in the mail – have slowly

I’m finished. What happened to the R.S.V.P?

been outmoded by emails and text messages. Sending out a spam text to all you friends might be far easier than writing

Short for repondez si’l vous plait – “please respond” for the

and sending individual invites, but they’re also a lot easier to

non-Francophiles amongst you – this gentle reminder to

ignore. Facebook events are the same. I don’t know about

let your host know your intentions, or lack thereof, used

you, but it seems to me that every time a new cat picture/

to be a prominent part of any party invitation. A French

selfie/tinpot philosophy gets posted, another notification

tradition adopted by the English in the 18th century, an

gets lumped into my inbox – so I make the only sane choice

R.S.V.P offered an elegant way of figuring out how many

and delete them en masse, party invites and all.

sausages/tacos/party bags to make, and according to American etiquette writer Emily Post, to not respond to an

I think the other reason people have something of a

invite in a timely fashion was to be “inexcusably rude”. With

compulsion not to reply to these kind of messages is that,

some small measure of reflection it becomes apparent

well, they don’t make you feel very special. Being the lucky

why responding to these little post scripts is actually pretty

beneficiary of an invite in the mail makes you go “aww look

important. Having to chomp through breakfast for four is

at that, they spelled my name correctly”, as well as feeling

one thing, but what if you were throwing a real party, with

like you passed some sort of audition to make the final

catering or even live entertainment?

list. A mass text on the other hand, envisages someone pressing the ‘add contact list’ button with one hand while

I talked to a few people about their R.S.V.P experiences,

flipping channels with the other – whether accurate or not,

and I heard some real horror stories – one bloke told me

it feels like a lack of effort, and doesn’t really compel you to

he had about five people turn up to his wedding reception,

respond in turn (more on this later).

having not let him know they were coming. I also heard tell

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So perhaps the answer to all this is to revive the lost art of invitations. If you’re not the artistic type there are plenty of templates available online, although coming up with your own designs would be a great way to flex your creative muscle as well as introduce any particular party theme – imagine a beach party invite written on a piece of towel, or like one memorable barbeque invite I once received, scrawled on the back of a flattened out beer carton (artistic flair may not have been the motivating factor there, but you know).

Something that invitees can stick up on their fridge and stare at every morning is also more likely to elicit a response than something that simply beeps at you from your pocket.

If your little soiree doesn’t quite warrant cleverly made invites – eating a pile of sausages for breakfast, for instance – then even a phone call can do what any mere message could not. It’s a lot harder to hang up on someone than it is to ignore a message, and if you find that happening…well, people that hang up on you probably needn’t be invited to your party.

Now, having held forth on how a party host can better coax an R.S.V.P from their guests, I think I ought to finish by briefly mentioning the responsibilities of the invitees themselves. Here it is: It takes five seconds to respond to an invite. Seriously. While writing this paragraph I voice commanded my phone to write text “I’ll be there”.

Admittedly it autocorrected itself to say “I’ll see Cher” but you get what I’m saying – sometimes we need to show a little courtesy and help your friends out with what can be an arduous amount of organisation. Otherwise they could end up reluctantly choking down an entire packet of bacon and a small pile of sausages. With eggs. And crumpets. And tea, there was a pot of tea too.

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PART OF THE PROBLEM MIGHT BE THAT INVITATIONS – THE ACTUAL, REAL PIECES OF PAPER THAT YOU PUT IN THE MAIL – HAVE SLOWLY BEEN OUTMODED BY EMAILS AND TEXT MESSAGES.

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Kitchen Tea.

Eighth birthday party.

“YES, THAT'S IT! SAID THE HATTER WITH A SIGH, IT'S ALWAYS TEA TIME.”

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~ ALICE IN WONDERLAND

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take two Quite often a trend sweeps the party scene and it is suddenly everywhere, and on everything. So how do your make that trend look different to what is already out there? A few simple colour changes and some clever design elements and you have yourself something a little different.

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TAKE ONE

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CREDITS : S’ART Designs (flowers, props, styling), My Sister Violet (vintage crockery), Studio Something (photography), Little SEA (event catering), Lovely Loopy (face and body painting), Designs by Emma Kinder (party stationery), Cakes by Kim Speranza (Mad Hatter themed cake).

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TAKE TWO

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CREDITS: Little Red Chick (straws, candles, party favour boxes and cupcake boxes), The Fairy Door Store (door to Wonderland), Karen’s Cookie Jar (‘eat me’ and Alice cookies), Monika Branley Photography (photographer).

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PROFILE | IN FOCUS

BEN YEW PHOTOGRAPHY BEN YEW IS ONE PHOTOGRAPHER WHOSE TALENT CAPTURES THE MOMENT WHERE LIGHT, PASSION, EMOTIONS AND AMBIENCE COMES TOGETHER AS ONE. What did you want to be when you grew up? I thought I

What obstacles have you come up against when trying to

would be an accountant, not because I wanted too, but

be creative? I guess it’s the same as all the other creatives in

because my parents went to see a fortune teller when I was

different industry, sometimes we get stuck doing the same

really young and he said I would be an accountant. I guess

thing that works and that is also what our clients like, but we

his prediction wasn’t really accurate!. Being a photographer

can overcome it by doing personal projects to ensure our

definitely wasnt on the list, I guess it just happened.

work continuously evolve and slowly introducing our new work to our clients.

What inspires you? Besides awesome work from other creatives from all different industries, it’s the movies that I

What would be a regular day in your space? It’s actually

watched, music that I listened to and inspiring stories that I

pretty repetitive. Start my day with emails, emails and

have read. It’s a combination of everything.

more emails! Then I will start my photo processing work that would literally take the whole day, that would be for a

Whose work has influenced you the most? I am influenced by

typical day at the studio. Not forgetting the slight marketing,

quite a few photographers such as Annie Leibovitz, Elizabeth

accounts, co-ordination of staffs, travel arrangements and

Messina and Henri Cartier Bresson amongst others.

etc. I am actually looking forward to more photo sessions

What are the steps you take to create the perfect

outside and in the office.

photograph? I would first look around for a nice

What’s your family life like? Married with two daughters,

background, then search for some suitable natural lightings.

I have taken a bit of time to learn that we need a good

Preparing the couple for the session to relax and to feel

balance in life and family, and I am still learning it today! My

comfortable in front of the camera is very important. Once

wife is very supportive with what I do and she is the one

they are relaxed, I will capture the real chemistry between

who introduced me to photography. I also love playing with

them and create the finest moment portrait for them.

my kids when I have the time or I will try to make some time

What has been your favourite photoshoot to date? Every photoshoot is unique in its own way, I can't really decide

for them. They also give me a good reason to take my mind off work sometimes and that’s really good for me.

which is my favourite. Sometimes it’s the scenery, the

For someone starting out in the industry what would you

awesome couple in love, and sometimes it’s the beautiful

suggest to them? Invest in some good workshops, it helps

details. It changes from time to time, that is what I like about

you improve more quickly and try to outsource some

photography, it is a journey and it evolves along the way.

administrative or accounting work out. You would have

Describe your style: My style of photography is capturing

more time to improve your craft.

the finest moment with soft and natural light. It’s not just

Best bit of advice you received for your business? Fully

about beautiful scenery and nice glowy lights, it’s also about

outsource the things you do not like, it was accounting for me.

capturing the real chemistry between the couple.

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urban

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REAL PARTY

vows Lisa and Benn celebrated their big day on a Thursday. In planning and styling their wedding the couple tried to use as many hand-made, rustic and environmentally-friendly elements as possible, to bring together a unique and creative celebration reflective of their personalities and individual talents.

Lisa and Benn’s colour scheme evolved and grew throughout the planning process, beginning with teal, royal blue and mustard, and shifting to incorporate mint, peach, blues and cream, amongst metallic items, brown paper and natural twine – the perfect eclectic combination to reflect their own style and the season of the wedding. The couple sourced a lot of the fabrics and decorations from second hand shops (including the bunting, table cloths and jar toppers), utilising elements that could be re-used or that could involve friends and family in their construction, turning the entire wedding process into a collaborative affair.

Even the finer details were handmade, adding to the unique feel of this wedding – Lisa made the bridesmaids skirts with her Mum, Benn made the wedding cake and Lisa made the cake topper, and a few fun paintings and drawings that the couple had done together over the years. Lisa and her Dad made the signing table for the reception from a road-side collection, atop of which sat a guest book made from an old photo album.

The fun, vintage feel of Lisa and Benn’s wedding comes from the creative collection of up-cycled and handmade elements that come together to create this urban wedding, a celebration amongst family and friends who had helped throughout the process and were there to witness the end product.

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CREDITS: Tangled Ties (bow-ties), Adore Paper Design (seed envelopes for wedding favors), Willow Farm Fresh Produce (honey for wedding favors), The Manic Moose (photo booth props), Happie Stamps (small stamp for toffee apple tags and lolly bags, Blossom stamps (Marigold stamp for seed envelopes) Art Studio 54 (vinyl decal for letter box), Down Emery Lane (sparkler tags), Silk and More (robes for bridesmaids) Baby Puppy Designs (vintage serving utensils stamped with wedding details), Fancy Prints (alternative guestbook picture with bicycle and balloons), Borden Specifics (custom tags for honey jars), Caitlyn at Curlytree Photography (photography).

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want to subscribe? www.confettifair.com.au

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PARTY DIRECTORY

party directory A SELECTION OF WONDERFUL BUSINESSES WHO ARE INDEPENDANT, BOUTIQUE RETAILERS.

CUPCAKES AND MORE BY SIMONE SOUTH AUSTRALIA Cupcakes and More by Simone is a home based business located in the Western Suburbs of Adelaide, South Australia. I take pride in providing excellence in customer service and at the same time able to deliver on time, delicious cakes, cupcakes, cake pops, macarons and cookies for any occasion. I am happy to cater for both small and large celebrations including corporate events. Where necessary I can provide you with a simple cake stand through to everything you will need for an impressive Dessert or Lolly Buffet.

facebook.com/CupcakesandMorebySimone | sdvivian01@bigpond.com.au

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PARTY DIRECTORY

DIANA’S CAKE CREATIONS SOUTH AUSTRALIA Diana's reputation for creating amazing cakes and transforming her clients's visions into 'WOW-factor' pieces, has long proceeded this selftaught mum. From humble beginnings in an outback town to the well established home business in southern Adelaide. Specialising in novelty themed cakes, Diana's Cake Creations Facebook page boasts an extensive gallery showcasing her incredible talent. All cakes are custom made with the option of matching cookies, cupcakes and cakepops. diana_tindal@yahoo.com.au | 0400 265 244 Photography: Bottom left and centre Pardon My French Photography, right and top left Belinda Monck Photography

TALK OF THE PARTY AUSTRALIA WIDE Talk of the Party is an online party boutique offering unique partyware for any occasion. The website makes it easy for DIY party hosts to gather everything required to ‘get the party started’. Along with the supplies, TOTP also have a range of invites, wrapping paper, gift cards and tags, to help with the finishing touches. For people living in the Barossa Valley, we also offer event planning, styling and prop hire. My aim at TOTP is to supply our customers with high quality partyware and to allow my passion, love and creativity to shine through our products. For me, it is not about quantity, but quality and setting a high standard for our business. I want our customers to be inspired by our products and use this to create a memorable occasion for their loved ones. talkoftheparty.com.au | info@talkoftheparty.com.au

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PARTY DIRECTORY

MAGICAL PARTIES MELBOURNE

ONE BITE

VICTORIA

NEW SOUTH WALES

At Magical Parties Melbourne, we love to help parents get organised for their little ones party with a gorgeous and stylish range of children’s partyware.

Putting love and lust into a circle. Specialising in macarons to cater for your events and parties or even just your sweet tooth.

magicalparties.net | info@magicalparties.net

onebitemacarons@gmail.com | facebook.com/onebitemacarons

RUBY RABBIT

SAMMY & LOLA

AUSTRALIA WIDE

NEW SOUTH WALES

Online party boutique for unique & stylish party & event supplies.

Hand-sourced tableware, invitations, decorations, bakingware, favour & party bags, tape & twine & party accessories to create your special occasion..

We are proud to introduce Sammy & Lola, a range of meticulously handmade marquee & lighting props specially designed to provide the wow factor at any event.

rubyrabbit.com.au | hello@rubyrabbit.com.au

sammyandlola.com.au | hello@sammyandlola.com.au

SOME BEAUTIFUL WEEDS NEW SOUTH WALES

TO ADVERTISE YOUR BUSINESS HERE CONTACT US ON 02 9713 6116

Like a flower itself Some Beautiful Weeds is a bud growing, providing quality unique floral arrangements for all occasions. No matter how big or small let us create something special for you. somebeautifulweeds.com.au | nadia@somebeautifulweeds.com.au

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speech now, or forever hold your dress Many partygoers I have spoken to, say their favourite part of a lavish event is the speeches. Ah speech time, a giddy and nostalgic part of proceedings for those who know the stories, and know the host; a warm and joyful moment, with just enough awkward and downright wrongness to keep any other revelers hanging onto every word. For even those guests that are ‘plus ones’ or random extended family members, the catering staff, or that creepy guy in the corner that nobody knows, a good speech is an opportunity for those not so acquainted to be introduced to their host in the most evocative way possible – with words.

Ah yes, a speech can bring everyone together, and at one with the guest of honour(s). A well-worded speech is sometimes all the entertainment you need to keep your guests happy. But sometimes it’s not even about the words…

I remember my first speech. It was my younger sister’s 18th birthday, a fancy dress party. At the ripe age of 20, I had just returned from a 6 month backpacking expedition, full of spunk. A real grown-up. So grown-up and worldly that it was only natural I come to the party as Posh Spice (aka Mrs Beckham). Adorned in an elegant, strapless, body hugging, black tube dress, I was mega posh and brimming with worldly confidence. Speech? Pah! I was way more mature than most of the guests, for sure I was up for the challenge.

That evening the posh quickly dissipated. Having skulled about half dozen vodka’s by the time the speeches came around, I was well and truly lubricated. But don’t let that worry you, no, no – I was oozing with liquid confidence,

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PARTY ANTICS

BY MANDY DELVECCHIO

because my speech was good. Well, it was going to be

The memory of that speech will be forever galvanised in my

good… by the time I’d starting giving it.

and my family’s minds (and probably that creepy guy in the corner that nobody knew) as the ‘peeka-boob’ speech.

You see, I had not actually written a speech. I assumed the love and adoration for my younger sister was going to be

Perhaps if I had prepared a little something, taken my

enough inspiration to spark a delicate word-erfall – the best

duty seriously and written an actual speech for my sister, I

speech ever! I had been to Ireland and kissed the Blarney

could’ve simply pulled my posh dress up, delivered a witty

Stone, dammit, I had the gift of eloquence. No, I need not

quip about exposing myself and carried on with the bringing

prepare, for I was gifted. My speech would stop the drinking;

of the house down. (Instead of leaving the house with the

stop the snogging; stop that guy in the corner from looking

memories of the bringing of my dress down.)

so creepy. My speech was going to bring down the house!

In actual fact, I don’t think anybody saw anything that night.

The cake was cut, the song had been sung, forks were being

It felt worse than it looked. I am sure if it was as bad as I

gently tapped on Bacardi Breezer bottles. My time had

remembered it would have come up in a speech at one of

come. I shimmied up to centrestage drink in hand, wobbling

my parties over the years and it hasn’t, so let’s just leave it as

on my kitten heels, ready to send a barrage of well thought

a lesson learnt.

out wishes to my little sis and her congregation. Here I am sis, ready to make you look good – and of course, me look

Lesson: If you have been given the honour of preparing a

even good-er – in front of all our friends and family.

speech, be prepared! Because even if nobody else cares, that creepy guy in the corner that nobody knows, he is

It was all a blur really, I am not sure if I even got any audible

judging you!

words out, because while I was giving my ‘speech’ someone decided it would be cute to yank at my strapless dress, thus exposing the party with a little more of me than of my subject (and not in the way I had intended). A voice came from the corner of the room, “Nice speech!” – It was the guy in the corner that nobody knew.

Mortified, I quickly pulled my dress back up, took a big swig of my drink, mumbled something untoward to the dress yanker and slipped myself back into the to the crowd.

Entertaining? Sure. A Success? Not so much.

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DON’T FORGET TO MENTION CONFETTI FAIR MAGAZINE IF YOU USE ANY OF OUR WONDERFUL ADVERTISERS

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all things beautiful to create a celebration OurÊproductsÊhaveÊbeenÊthoughtfullyÊsourcedÊorÊcreatedÊwithÊloveÊandÊuniquenessÊinÊmind.Ê WeÊhaveÊeverythingÊyouÊneedÊtoÊturnÊaÊsimpleÊgatheringÊintoÊaÊfabulousÊandÊmemorableÊoccasion.