Confetti Fair Party Magazine | Issue 5

YOUR DIY PARTY INSPIRATION

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KATHERINE SABBATH WEDDED WONDERLAND LENZO SWEET BAKES SUGAR HIGH DESSERTS SWEET EMPIRE SWEET STICKS LEYARA DESSERTS SWEET STYLE ROSE HIP FLOWERS AND MORE CAKESFLORALSWEETS STYLINGPHOTOGRAPHY DECORDESSERT TABLES STATIONERYBUSINESS

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W W W.CO N F E T T I FA I R .CO M . AU [SCAN ME]

BROUGHT TO YOU BY

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2 102 DAYS WORKSHOPS SYD 6 & 7 FEB MEL 5 & 6 MAR

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EDITOR’S HELLO

HELLO ere

th

What a year it has been; birthday parties, engagements, baby showers, weddings and deaths. And we celebrate all of those events in this issue of Confetti Fair Magazine, yes even death. If someone has lived a long and fulfilled life why not focus on the time they were here rather than the time they won’t be.

The party industry in the past year has grown so much from new blogs popping up to new publications on the shelves, more mums are taking a leap of faith and turning their beloved passions in to fantastic businesses and our connection to overseas suppliers is making fun party items more readily available here in Australia.

And this issue showcases alot of that. We chat to the creator behind one of Australia’s fastest growing party businesses; Lenzo, we have some beautifully designed inspiration parties from the good folk at Life’s Little Celebrations and we take a sneak peak in to the world of 17 year old dessert whiz Jonathan Massaad of Sugar Hight Desserts.

Filled with plenty of party inspiration, do it yourselves, recipes and much more this issue is my favourite yet and I hope you enjoy reading it as much as I have enjoyed putting it together.

Have a wonderful and safe silly season. Look forward to you joining us again next year.

e Clair xo

© 2015 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 publisher 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 978-0-9924544-4-9 COVER : Opulenticity Party & Buffet Styling (styling and concept), Favour Lane Party Boutique (party ware, balloons and feather garlands), Bites By Di (cake , Panna Cotta cups and chocolates), My Petite Sweets (cakepops, tarts and macarons), Jane & Jones Flower Co (floral crown and flower displays), Clare Kenward Makeup Artist (makeup), True Style Designs (stationery), Higher Events (furniture hire), Merc + Jones (cake topper), Frankii Clothing (model’s outfit), Danielle Klimczak (model), Lifa Wall Photography (photography).

CONFETTI FAIR CONCORD NSW 2137 FOR ALL ADVERTISING ENQUIRIES PHONE 0404 511 411 WWW.CONFETTIFAIR.COM.AU

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WHAT’Sside

in

this issue 42. backyard foliage | tutorial 44. edible images | tutorial 47. how to throw a diy superhero party | diy 53. party of a lifetime 56. party influence - the magpie, flamingo, swan and toucan 159. curly confetti colour | competition

real parties 92. milestone celebration 98. circus celebration 102. minion celebration 108. mad hatter celebration 112. gladiator celebration 116. cinderella celebration 120. movie night celebration 124. first celebration 128. little gent celebration 134. carnival celebration 138. motorcross celebration 142. wedding celebration

every issue 5. editor’s hello 9. awesome contributors 13. insta crush 15. book club 17. blog love | lenzo 21. things we love | party bags 23. head space | sugar high desserts 27. on trend | christmas 33. fab find | the antique trunk 147. the raw ingredient | lemon berry cheesecake 151. recipe | sweet dukah spelt shortbread 155. party antics | the party proxy 160. advertisers list

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AWESOME CONTRIBUTORS

ig bTHANKS sammy & claire jane & jones flower co.

(BACKYARD FOLIAGE)

michelle customicing.com.au (EDIBLE IMAGES)

tanya

life’s little celebrations (PARTY INSPIRATION)

jo curly jo design (COLOURING IN COMPETITION)

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AWESOME CONTRIBUTORS

ig bTHANKS lyn in all things beautiful (SWEET DUKAH)

aurora love.live.nourish (THE RAW INGREDIENT)

jonathon writer

(PARTY OF A LIFETIME)

mandy writer (PARTY ANTICS)

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a t s in CRUSH

In the world of social media nothing stands out like gorgeous pics.

Here are some of our favourite creative Insta peeps right now.

@script_merchant

@flora.forager

@specs_and_the_city

@thepolkadotter

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k o o b CLUB

Wondering what on earth to feed your guests at your next shindig?

Get your hands on these books and you’ll look like a whiz in the kitchen.

Party-Perfect Bites: 100 Delicious Recipes for Canapes, Finger Food and Party Snacks

by Milli Taylor A mouthwatering collection of recipes for small bites and fingerfood - ideal for serving at parties or any social gathering, large or small.

Tiny Food Party!: Bite-Size Recipes for Miniature Meals

by Teri Lyn Fisher & Jenny Park Super quick and easy recipes for little bite-size munchies—delightfully miniature versions of all your favorite foods!

Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party

by Peter Callahan Celebrated caterer Peter Callahan welcomes readers to share in the fun and beauty of his creations, providing inspiration for parties.

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BLOG LOVE EVER REALISED YOU BOUGHT TOO MANY THINGS FOR THAT PARTY AND NOW HAVE NO IDEA WHAT TO DO WITH THEM? THAT’S WHAT HAPPENED TO ELLENI PEARCE. LIGHTBULB MOMENT; START A SITE THAT ALLOWS PEOPLE TO TRADE, BUY AND HIRE OTHER PEOPLE’S PARTY GOODS. ONLY ONE YEAR ON AND LENZO IS KICKING SOME MAJOR

g o l bLOVE

BUTT IN THE PARTY INDUSTRY.

What made you start your blog? I have always had a passion for events… and got a little carried away with all the details, leaving me with stock that I no longer needed. It then became apparent to me that there wasn’t a community which allowed people (and businesses) to list inventory for hire or for sale, and LENZO was born.

What inspires you? I am inspired by colour and textures, and these can be the focal point of a shoot. We choose one item and then everything builds from that one thing.

Whose work has influenced you the most? Design Love Festthey continuously set trends, not follow them.

How much time do you spend a day finding things to blog about? Many hours. We ensure our content is continuously fresh. Our shoots can take weeks to organise when dealing with 10+ suppliers. I am also very particular in regards to what images we use on social media – you could call me a little anal!

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Whose blogs do you watch? I adore The Lane, love a bit of luxe. And I love to browse Studio DIY and the 100 Layer Cake / Cakelet blogs.

Why do you think blogs are so popular? With this accessibility and diversity of blogs, I think there is something to suit everyone’s tastes. Gone are the days of mass media, there is now an abundance of content on an abundance of platforms – so something for everyone.

Describe your day to day diary: I’m a mum of two little girls so most days will start and end with the day to day routine of getting the girls ready for their day. Once at work, we start the day with a group WIP (we have a team of four). Half the day is focused on editorial content and the other half is spent on the site build and other areas of the business. When we have a shoot our entire week can be dedicated to this – lots of drop offs and pick-ups – it all looks very fun (which it is), but it’s hard work and there are many man hours involved.

For someone starting out blogging what would your three bits of advice be to them? Be true to yourself. If you’re excited by your work, your audience will be too.

Describe your blog in one sentence: LENZO is fun, fresh and full of life. www.lenzo.com.au

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AWARD WINNING CAKE & SUGAR ARTIST. SPECIALISING IN HAND PAINTED CAKES AND CUSTOM CAKE ART. BRISBANE STUDIO OPEN BY APPOINTMENT.

WWW.REDKITCHENGIRLS.COM.AU INFO@REDKITCHENGIRLS.COM.AU 0434 143 213

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THINGS WE love

Illume Party Ware’s gold and pink, stripes and spots treat bag 10 pack $13.50 (illumepartyware.com.au)

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Every now and then you come across an artist whose creativity reaches heights that we couldn’t possibly even imagine.

JONATHAN MASSAAD, at only 17 years of age, is one of those artists whose amazing sweet creations are taking Australia by storm and leaving everyone in his wake on a major sugar high.

HEAD ce

a sp

What did you want to be when you grew up?

I had always known I wanted to be within the food industry, originally a chef but now I know for sure I would like to study pastry and a business degree when I complete high school. Shows like MasterChef have really enhanced a passion of creativity I have always had. As a kid I used to love making cakes and desserts from box mixes from the supermarket and making my poor family eat my creations, which most of the time were either burnt or raw.

What inspires you?

I actually find most of my inspiration from within the grocery store’s confectionary aisle as well as confectionary stores like Happy Lab. I am always keeping an eye out for new products and buying so many new chocolates, lollies and ice creams to adapt into a new dessert or to feature on one of my cakes.

Whose work has influenced you the most?

It’s no secret that I am inspired by the amazing Katherine Sabbath who is such a talent and kind soul.

All her cakes and desserts look amazing and I love the fact that she has set the trend of a new style of cakes.

She has also maintained to keep a humble attitude which I completely admire. I also admire the amazing talent and work ethic of companies like Knafeh Bakery, Piccolo Me and Kayter Co and the strong business ethics and creativity they have.

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What are the steps you take to create your baked goodies?

Wow, creating new flavours actually takes a lot more time than it looks! All my desserts have started out as concepts and then there is a whole bunch of experimenting to see what looks the best and what tastes the best to end up with a final product that is marketable and is suitable for my customers. I do get so stressed sometimes when I’m testing a product as most of the time they need improvement and major adjustments. I create all of my recipies from scratch to guarantee a flavour unavailable anywhere else so this process is very long! For me it’s not just about the look, but more militantly the taste. It’s a lot of trial and error and I don’t give up until I am completely satisfied , then I move on to the next challenge.

What ingredients do you like to work with?

I love working with Doughnuts, Pretzels, chocolates including Toblerone, Lindt chocolate balls, Snickers and Ferraro Rocher, freeze-dried Raspberries, Allsorts and Popcorn. I also loved using Cakes by Cliff’s signature chocolate sails on my cakes. Apart from these, I also love creating home-made confectionary such as fudges and marshmallows for my desserts which add in to the overall concept of my business “sugar high”.

Describe your style: “Sugar High Desserts” embodies everything that is on my menu, I am all about transforming the norm into something that is “sugar high”. I love using famous confectionary and ice creams and transforming them into fun and enjoyable desserts.

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

Like everybody in the industry, we all face the obstacle of creating an individual and original identity for our business. When I first begun Sugar High Desserts, I attempted to fit in with other businesses and create similar work for my customers but have realised that if you’re going to succeed you need to be original, innovative and to stand out from the other businesses.

What would be a regular day in your space?

I am still in high school so I am at school Monday to Friday and come home to do some study/homework then answer all my emails, attend to phone calls, etc. as well as manage my weekend orders. My Friday nights and weekends are full with orders and preparation and I am constantly working but I wouldn’t trade my job for anything because I am passionate about what I do.

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For someone starting out in the industry what would you suggest to them?

It’s not about following a trend, it’s about creating a trend.

I personally believe that when starting in the industry, you need to find and create your own distinct style and showcase this style in a way that is going to strike attention. Uniqueness and creativity is what makes you stand out from your competitors! Creating a signature product such as my Fudge Pops is also another trick to stand out from the crowd, be known for something.

Another thing is to create relationships with other vendors, I have created so many relationships with other vendors which I treasure dearly.

Best bit of advice you’ve received?

Might seem cliche but stay humble and never give up, even if others attempt to put you down. Silence is golden. www.sugarhighdesserts.com.au

CREDIT : iCapture Happiness Photography confettifair.com.au

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ON TREND

This Christmas branch away from the traditional colours and celebrate the festive season with sorbet, tropical, metallic and cool tones.

SORBET christmas

Christmas Tree (treetopia.com), chevron paper straws $5.95 (emikoblue.com.au), diamond honeycombs 3 pack $21.00 (partycupboard.com.au), hexagonal plate 12 pack $14.00 (sambellina.com.au), triangle washi tape $4.95 (littlemonstersco.com.au), toot sweet confetti charms pattern paper cups $9.95 (ekimoblue.com.au,) pink lemondade latex balloons $8.95 (littlemonsterco.com.au).

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ON TREND

TROPICAL christmas

Christmas Tree (treetopia.com), watermelon cake candles by Sunnylife 5 pack, $16.95 (rubyrabbit.com.au), pineapple party plates by Sunnylife 12 pack $12.95 (rubyrabbit.com.au), pink flamingo napkins 20 pack $8.95 (rubyrabbit.com.au), lime green mini tin pail buckets 4 pack $10.00 (partycupboard.com.au), tropical fiesta ombre wooden cutlery by Talking Tables 8 pack $16.50 (partycupboard.com.au.com.au), watermelon let’s celebrate invitations 20 pack $19.95 (hipp.com.au).

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ON TREND

METALLIC christmas

Christmas Tree (treetopia.com), white with gold stars paper chain $8.95 (partyaffair.com.au), metallic honeycomb mix with tassles by Talking Tables 3 pack $37.00 (partycupboard.com.au), gold and silver glitter stars reversible cupcake toppers 12 pack $7.00 (illumepartyware.com.au), gold modern metallic party cups by Talking Tables 8 pack $14.00 (partycupboard.com.au), gold foil candy stripe and polka dot napkins 20 pack $8.00 (illumepartyware.com.au), gold modern metallic hexagonal plates by Talking Tables 8 pack $14.00 (partycupboard.com.au).

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ON TREND

COOL christmas

Christmas Tree (treetopia.com), mini blue handsome balloon set 24 pack $10.00 (poppiesforgrace.com.au), toot sweet let’s be blue and green paper platters by Meri Meri 3 pack $16.00 (thepartycupboard.com.au), blue handsome lolly bags 10 pack $13.00 (poppiesforgrace.com.au), aqua green cardboard cupcake stand $15.00 (partycupboard.com.au), aqua and lavender small confetti pop plates by Bash 12 pack $11.95 (favorlane.com.au), blue sherbet styling tags $4.95 (papereskimo.com.au).

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FAB FIND

THE

antique TRUNK

When styling a party you need one key piece of furniture to wrap every other idea around, it could be a recycled piece, something passed down from your gran or even a curb-side pickup. Once you have the staple piece you can use it in a number of ways for many celebrations to come.

Here are three different ways to use beautiful antique trunks...

CREDITS : Paulene Hill (concept, styling, props and flowers), Jared Russell and Bronte Mitchell (assistants), Love that Lolly Bar (South Windsor naked cake), Angels Florist (cake topper), Cakes & Cookies by Joanne (cookies), Bilpin Resort (location), Captured by Kirri (photography).

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FAB FIND

GIFTS BOX Reusing the antique trunk for what it was made for, storing things, this gift box will be the perfect place for your guests to place their pressies. And the best thing, when the party is over simply close the lid and pack up.

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FAB FIND

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FAB FIND

DESSERT TABLE Trunks are the perfect height to sit those delicious sweets on, including the cake, the star of the table. You can keep it simple or dress it up with a gorgeous flower arrangement.

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FAB FIND

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FAB FIND

PHOTO BOOTH Looking for a fun way to keep your guests entertained as well as giving them a little memento of the night? Put together several trunks to make a great backdrop for a photo booth. Add a couple of vintage suitcases, a gorgeous chair or couch and you have the best spot for everlasting memories.

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FAB FIND

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WEDDINGS ~ ENGAGEMENTS ~ CHRISTENINGS ~ BIRTHDAYS ~ BRIDAL SHOWERS HOLY COMMUNIONS ~ CORPORATE EVENTS ~ DO IT YOURSELF

LOOKING AFTER SYDNEY’S CELEBRATIONS

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WWW.SWEETBITSANDPIECES.COM.AU

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TUTORIAL

e tim DIY

Everyone loves a little DIY and if you have creative blood pumping through your veins chances are you will want to add your own little DIY elements to your next celebration.

Jane & Jones Flower Co teach you how to put together that gorgeous table arrangement of flowers and Custom Icing shows you how to make a cool, tropical cake topper using edible images.

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TUTORIAL

BACKYARD FOLIAGE Your garden (or your neighbours, mum’s or friends) is the perfect place to forage for beautiful leaves, flowers, succulents and other treasures so you can create fabulous vase arrangements at a moment’s notice.

We love the idea of using what we can find, what is local and what is in season so we came up with a super quick, super easy tutorial so you can use the freshest things, straight from you garden. An added bonus means your design will be truly original and different every time!

1. Gather your tools. Secateurs, sharp scissors and the vase, jar or vessel you want to use. We’ve chosen a cute and simple old jar. You can jazz it up with twine or ribbon if you want to be really fancy.

2. Grab your scissors and secateurs and head outside. Look for luscious leaves, pretty blooms and interesting textures like nuts, succulents and other garden treasures you think will work in your design. Keep the stems as long as possible so you have room to play later.

3. Get everything you foraged ready to go - snip bigger things down into little more user-friendly pieces and strip the leaves.

You want to strip all the leaves off the bottom half of each stem, this helps keep the water in your jar fresh and won’t cause any slime.

4. It’s really helpful to group each foraged treasure into its own pile – then you can see exactly what and how much of each thing you have.

5. It’s now time to start creating your arrangement. Start by adding the greenery. This step is crucial to help build the framework of your design, setting the size and shape of the arrangement. Add bigger leaves at the base to help create the overall shape of your design. And then just keep adding in plenty of foliage until your flowers have a comfy green bed to sit on.

6. Next add in all the blooms and feature elements. It’s always nice to have a feature flower – or in our case a succulent – if you can. Eyes like to have one thing to focus on and rest on after taking in everything else. Keep adding and re-arranging until you feel you have it just how you like it.

Now stand back and admire your handy work. You’re a creative genius! Find the perfect spot in your house for your beautiful creation and invite everyone over to admire your awesomeness. www.janeandjones.com.au

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TUTORIAL

STEP 1.

STEP 2.

STEP 3.

STEP 4.

STEP 5.

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TUTORIAL

EDIBLE IMAGES Transferring your favourite image on to something deliciously edible isn’t that difficult with edible images.

You can pop them on to fondant to make great cake toppers, cover the outside of a cake, pop on top of macarons or chocolate oreos, whatever you like really.

So jazz up your next sweet thing with some tropical love and your guests are sure to be impressed.

YOU’LL NEED - Custom Icing edible images - white fondant - white chocolate - fondant rolling pin - blade knife or scalpel - non stick cutting surface EDIBLE CAKE TOPPER 1. Follow the manufacturer’s instructions to remove the edible image from the backing sheet and place onto a dry, non-stick surface.

2. Cut around your images with the blade knife. Take care not to stretch the icing. Place the cut outs onto the backing sheet until you need them. Keep them away from moisture.

3. Roll out enough fondant (we recommend white, ivory or pale colours) for your image. Around 5mm thick is what you will need for an image around 12cm tall.

4. Place edible image onto the fondant. The fondant needs to be slightly sticky for the edible image to adhere, so brush a tiny bit of water on with a paint brush (or something similar) to ensure your images sticks.

5. Roll over the image lightly with your rolling pin to make sure it has stuck to the fondant and smooth out any air bubbles from under it (you can use a pin to pop them). Set aside to dry until hard.

6. Once dry attach a cake pop stick to the back of the topper with a dab of melted chocolate and once set pop your fabulous new cake topper on top of your cake.

www.customicing.com.au Tropical design downloads kindly supplied by Ashley Lynn Impression via Etsy.com

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FREE DOWNLOAD OF IMAGES Register then visit customicing.com.au/downloads

TUTORIAL

STEP 1.

STEP 2.

STEP 3.

STEP 4.

STEP 5.

STEP 6. confettifair.com.au

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D.I.Y

how to throw a diy SUPERHE RO party

Every child has gone through a superhero faze at some stage, and a number of them have a superhero themed party at the top of their most wanted

party list. It doesn’t have to cost a fortune to put one together though. Some easy ideas, simple do it yourself’s and the use of recycled material can help you keep the costs down but still ensure your litttle one and their superhero guests get the super party they deserve.

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D.I.Y

THE SWEET STUFF Hulk Jellies will be a big hit at your kid’s party and are super easy to make. Buy some shooter cups, draw an angry Hulk face on the outside, fill with jelly and once set grate some chocolate over the top for hair. *TIP - if it is going to be a hot day pop them in to the freezer for a few hours to avoid them turning in to liquid whilst sitting on the dessert table.

Personalised chocolate bars are always a hit at any party. Either design your own or get some easy to download printables, buy some chocolate bars (Aldi has a great range) and simply wrap the design around the bar and use either tape or glue to fix in place.

Grab yourself some chocolate wafer sticks and marshmallows to make Thor Hammers. Make a hole in the marshmallow first with the blunt end of a bamboo skewer to allow the wafer to fit in without breaking. Make these the morning of the party or the wafers will go soft.

Wolverine Oreo Pops will be one of the first sweets to disappear off the dessert table. Crush a pack of Oreos in to a food processor, put in to a bowl, add some cream cheese and mix together with your hands. Roll in to balls and place on a grease proof tray and pop in to the fridge to set for around half an hour. Once set melt some chocolate and dip the end of a candy pop stick in to the chocolate and poke the stick in to the ball. Dip the ball in to the chocolate and place on to a cake pop holder or use a piece of foam - foam cake dummies are great for this, to set. Roll and cut out fondant peices for eyes nd stick on before the chocolate has set too much. Once set draw some eyeballs on with an edible texta.

For your Superman Kryptonite nothing could be easier than getting yourself some plastic test tubes and filling with green jellybeans.

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DO IT YOURSELF

The thought of making a superhero cake doesn’t have to be a daunting one with easy to apply edible ink. A comic strip of your child’s favourite superheroes printed on to edible ink can be wrapped around a pre-bought fondant cake and an easy letter or number fondant cake topper can add some colour to the top.

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DO IT YOURSELF

THE FUN STUFF If you are wondering how to keep the kid’s entertained why not set up a Superhero Sideshow Alley. Recyled boxes can make great buildings with a bit of paint and imagination.

A string spider web attached to a wall or an old box and some silly string can make a great Spider Web Attack game.

Keep those old tins and cover in a superhero design or printable to make a fun Knock Out game.

If your child has some Hulk gloves the game of Hulk Smash will be enjoyable for the kids and adults. Buy some cheap icecream cones from your supermarket and let the smashing begin!

And how can forget the old fashioned Super Hero Sack Race. Buy some cheap black pillowcases, cut out some felt stars and simply stick to the front with craft glue.

THE SET UP STUFF It’s amazing what you can re-use these days to create a cool dessert table. Old plastic cable reels from a plumbing business, painted grey, provided the perfect shaped tables for the desserts to sit on. Contact paper with a grid pattern, to resemble the lids to the underground tunnels that you find the Ninja Turtels in, stuck to cardboard decorated the top of the cable reels to give the food items something to sit on.

Picnic tables were provided for the kids and the goodie bags will filled with fun things for the kids to do when they went home; stickers, colouring in book and a pack of coloured pencils. The design from the backdrop was stuck to the front of the paper bag to decorate it.

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CREDITS : Deliciously Yours (cake base), Custom Icing (edible icing), Tiny Tots Toy Hire (picnic tables), Arelio Sweetbox (Batman and Spiderman macaron pops).

DO IT YOURSELF

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EVENT STYLIST & DESSERTS PH: 0413225906 E: PUMPKINCARRIAGE.AU@GMAIL.COM F: THEPUMPKINCARRIAGE I: PUMPKINCARRIAGE.EVENTS W: PUMPKINCARRIAGE.COM.AU

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WORDS | JONATHON PALMER

party

OF A

lifetime

LET ME DESCRIBE A PARTY TO YOU. Guests young and old

dressed in their finest threads mingle jovially in the sunlit living room. Platters of smoked salmon, roasted meats, and rich, alcohol soaked cakes adorn the dining room table. Wine and champagne are flowing like it’s 1999 while songs and laughter are echoing out onto the street and disturbing the neighbours.

No, it’s not New Years Eve. It’s my Papa’s wake, shortly after releasing his ashes, and we were following his last wish to the letter – to have him farewelled in glamour and style befitting a life well lived.

Papa was a grand character in life - he ran hotels, he travelled, he enjoyed the revelry of a party like no other, and he saw no reason not to continue doing so, even from the afterlife (or any wineries he may have stopped at on the way there). Of course there were tears, as there often are at these sorts of occasions, but they were tears of joy, of happiness in celebration of a man who brought so much to the world. At the time I remember thinking, as I do now, that it was a fantastic way to remember someone whose time has passed.

Think about death and you might recall a very sombre occasion, one of sadness and mourning. This is normal – the grieving process is of course a natural and healthy part of dealing with loss. Yet quite often it’s forgotten that we can also celebrate life. Here at Confetti Fair we love nothing more than to commemorate an event by throwing a lavish party, particularly if it gives rise to sumptuous costumes, peculiar and delightful eats, and the grand spectacle of parade and ritual – and what nobler event is there than the remembrance of those lives which have touched us and made the world a better place?

Luckily celebrations of this ilk are in no short supply, though some of them exist underneath our very noses without a lot of us realising. So let us embark on a tour of the afterlife party scene, beginning with one of the best known shindigs this side of the spectral plane. In fact, this particular festival is so near and dear to the heart of those that recognise it, it’s a national holiday down Mexico way. That’s right, we’re talking about the Dia de Meurtos – the Day of the Dead.

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The origins of Dia de Meurtos can be a little bit murky to

Of course, no inventory of the afterlife party scene would be

navigate, but for all intents and purposes appears to be

complete without something I’m sure we’re all familiar with,

a blend of the traditional catholic ‘All Souls Day’ and an

whether we practice it or not – Halloween. Believe it or not,

indigenous Mexican festival dating back to the time of the

this fun-filled tradition so synonymous with America actually

Aztecs. At the time of Spanish colonisation it was noted that

began in Britain, where the late medieval period saw children

these two traditions were recognised practically on the same

going to houses and offering prayers for the deceased in return

day and so were simply lumped together. In actual fact the

for cakes. The Scots took things to the next level by guising

festival is celebrated from October 31st to November the 2nd,

– dressing up in fanciful costumes and cavorting about with

making the name ‘Day of the Dead’ something of a misnomer

lanterns made from hollowed out turnips.

– but hey, we’re not ones to say no to a three day party.

The habit of fashioning these costumes after ghosts and The story of this particular custom goes like this: during

ghouls sprung from a desire to placate and be at peace with

these three days the gates of heaven open and departed

any spirits who happened to be in town for the weekend.

loved ones – children on the first day, adults on the second

Does any of this ring a bell? That’s right, Halloween –

– are allowed to return to earth, visiting their still living

October 31st, for those playing at home – is in fact born

relatives and basically living it up for the weekend. Family

of the same All Souls Day origin as Dia de Meurtos, and it’s

and friends will erect alters either at home or at graveyards,

elating to find that our own home grown version is no less

lovingly decorated with flowers and sugar skulls, and lavishly

quirky or glamorous.

garnered with the deceased’s favourite food and candy. I for one find that a particularly lovely idea.

Although it was the Americans who coined the term ‘trick or treat’, it was the Scottish and Irish immigrants who,

If you’ve never heard of this festival you owe it to yourself to

in a mischievous twist, introduced them to the idea of

look it up and take a peek. Seriously, these people rock out.

plundering exasperated homeowners of candy under threat

There are parades, feasting, costumes, and perhaps most

of (mostly) harmless pranks. As someone with Scottish

famously, faces painted in the beautiful and elaborate sugar

blood I must admit to a small amount of ancestral pride as I

skull designs. This particular tradition began simply enough as

imagine my forebears kitted out as ghosts and skeletons and

people wearing skull masks to overcome their fear of death,

terrorizing the neighbours - that this has become a tradition

yet has evolved into something so sumptuous and so vibrant

practiced around the world only makes it sweeter.

that it completely belies the unfortunate subject matter and transforms it into something colourful and spectacular.

Now, the real reason I’ve taken you on this tour of the spectral party scene is because they illustrate how there

Mexico isn’t the only place that celebrates life (albiet death)

can be more to death than, well, death. Life is a splendid,

in this fashion. In Japan the centuries old Obon festival

precious, wonderful thing, and it ought to be celebrated

shares many similarities with the Dia de Muertos, with

before, during, and after the event – whether it’s by eating

people laying out feasts for the visiting spirits of deceased

your loved one’s favourite food, sharing their most hilarious

relatives – people will happily gather at graveyards to light

story, drinking some wine, dancing around a fire, or painting

lanterns (apparently a beautiful affair at night with entire

your face and parading down the street.

cemeteries bathed in candlelight) and chat with temporarily returned loved ones. These spirits are later ‘encouraged’ to

When it’s my time to go I will, like my Papa before me,

head home by the setting of fireworks – what fun!

request that I am farewelled with the style in which I lived and loved. I want my favourite foods, and flowing wine. I

Of particular note is the Bon Odori – the bon dance,

want toasts and laughter. I want cheering, and singing, and

which typically sees participants dancing as a group whilst

cannon fire, late into the night, because I’ll be there enjoying

encircling a large wooden scaffold that houses several

all of it (in one form or another).

musicians. Legend has it that when a man realised his deceased Mother was suffering in the undead realm, Buddha instructed him to make offerings of food to monks who were emerging from long period of prayer - the man obliged and his Mother was released from her suffering. The man, reflecting on his Mothers kindness during life, began dancing with joy and thus gave birth to a tradition which is duly practiced to this day.

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I don’t want a wake. I want a party.

CA KE A ND S TATIO NER Y

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E C N E INFLU

e to be a esn’t hav o d y rt a f rp plenty o e of you will see ur them u o lo y o c d n e n ea da ce g th p outsid an abun Choosin te p s u a rs e e k ff e. Just ta Nature o urs. headach . Mother u o y d ning colo n n u tu ro s a d n n a inspiratio patterns s, pretty e p a h s l of coo

party

PARTY INFLUENCE WITH LIFE’S LITTLE CELEBRATIONS

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www.lifeslittlecelebrations.org

group of talented people. Life’s Little Celebrations presents Party Influence.

What developed is an abundance of creativity beautifully put together by a

shapes and the birds habitat.

be seen anywhere. They were to be influenced by the colours, the patterns, the

The stylists were given one rule; the bird itself cannot feature on anything or

Toucan.

gorgeous parties influenced by the Magpie, the Flamingo, the Swan and the

Party people from Life’s Little Celebrations were set on a mission - to create

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the

stylish gloss furniture.

marble, monochrome tableware and

created with the use of florals and

expression and glamour. This was

Magpie is symbolic of flamboyance,

represent. With striking colouration, the

and wire for the sharpness that Magpies

mirrors with the inclusion of geometrics

things, hence the use of silver and

Magpies have an obsession for shiny

new little boy into the world.

when the mother-to-be welcomes her

design and concept of the party for

was such a beautiful foundation for the

symbolize “two equals joining in union”

hints of mint. The fact that two magpies

maximizing the softness of feathers and

monochromatic styling whilst,

featured edgy black and white

The ‘Gender Reveal Baby Shower’

E I P G A M

PARTY INFLUENCE WITH LIFE’S LITTLE CELEBRATIONS

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Clothing (model’s outfit), Danielle Klimczak (model), Lifa Wall Photography (photography).

tarts and macarons), Jane & Jones Flower Co (floral crown and flower displays), Clare Kenward Makeup Artist (makeup), True Style Designs (stationery), Higher Events (furniture hire), Merc + Jones (cake topper), Frankii

CREDITS : Opulenticity Party & Buffet Styling (styling and concept), Favour Lane Party Boutique (party ware, balloons and feather garlands), Bites By Di (cake , Panna Cotta cups and chocolates), My Petite Sweets (cakepops,

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the

table to life.

hints of yellow and green brought the

plenty of delicious pink desserts with

sweets reflected the soft feathers and

The use of fairy floss in some of the

used.

in pinks, yellow and lime green were also

in and an abundance of beautiful flowers

natural habitat that the Flamingo resides

Plenty of foliage was used to create the

girl.

bright, first birthday party for a lucky little

yellow of the eyes we created a fun,

with her beautiful pinks, whites and

Drawing inspiration from the Flamingo

O G N I FLAM

PARTY INFLUENCE WITH LIFE’S LITTLE CELEBRATIONS

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CREDITS : Sweet Bits and Pieces (styling, fruit salad and cupcakes), Sweet Heavenly Events and Party Hire (furniture and props), Deliciously Yours (cake and invitation), A la Roch (cake topper and cake pop sticks), Foamtastic

Cookies and Cakes (cookies), The Flower Hut (flowers), Captured by Kirri (photography).

Party Decor (foam “One”), Party Splendor (balloons), One Bite (macarons), Dom’s Strawberry Delights (strawberry tower), Sugar Pop Bakery (cakepops), Sugar High Desserts (ice cream cones and popsicles), Sweetcheeks

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the

the Swan herself.

used throughout the setup to replicate

Elegant touches of real feathers were

dessert table.

wall paper backdrop completed the

aspects of the sweets. A stunning feather

with hints of blush and gold to highlight

stunning desserts all in tones of white

The dessert table held an array of

to this celebration.

grey were used to add ethereal elegance

A colour palette of white, gold, blush and

was created to represent the swan.

a party showcasing Swan Lake ballerinas

beautiful ballerina when they grow up so

Lots of little girls dream of being a

SWAN

PARTY INFLUENCE WITH LIFE’S LITTLE CELEBRATIONS

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(photography, models and outfits).

Table (white Hobnob vases and gold spoons), Glitter and Glue Designs (gold glitter card feathers), Dream a Little Party (stationery), Memories are Sweet (sequin tablecloth) Nicole Duncan Photography

Bites by D (mini Eclairs), Frosted by Nicci (feather and tutu cookies),The Flour Factory (venue), Love the Occasion (gold tipped feather garlands and feathers), Chandelabra (white french console), The Vintage

toppers), De La Rosa Cakes & Cupcakes (Swan cake and chocolates), Baked Beauties (pink marble cake, Bundt cakes, Panna Cotta pots, merigue kisses and donuts), Le Petit Macaron (gold painted macarons),

CREDITS : Dream a Little Dream (concept, styling, linens, furniture and props), I Heart Table Art (concept, styling and cake stands), Ruby Rabbit Partyware (party ware, feather garland, balloons, crown, cake

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the

element to the event.

with honeycomb balls added a fun, girly

a wooden Lemonade stand covered

partyware and strong printables. And

guests using beautiful florals, stylish

the table setup for the party girl’s

The theme was carried throughout;

splashes of tropical fruits.

is full of vibrant, deep rich colours and

hint of sophistication this summer party

A fun and colourful celebration with a

ten year old girl’s birthday.

Toucan was the main influence for this

The colours and habitat of the stunning

N A C U O T

PARTY INFLUENCE WITH LIFE’S LITTLE CELEBRATIONS

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Floral Design (flowers), Captured by Kirri (photography).

(naked cake), Hanging Pretty (paper flowers on cake), One Sweet Chick Couture Cookies and Cakes (cake pops, cupcakes, decorated cookies), Prop My Party Events Hire (acrylic dessert stands), Fiddlesticks

partyware, confetti, cupcake toppers, balloons), Pumpkin Carriage (buttermilk Panna Cottas with Peaches and Passionfruit and Mango mousse topped with Mango puree and Pomegranates), Sweets with Love

CREDITS : Elk Prints (concept, styling, paper mango and Monstera leaf decorations and stationery), Tiny Tots Toy Hire (table, chairs, lemonade stand and grass runner), Love the Occasion (honeycomb balls,

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s e i t r pa L A E R

IMAGE CREDIT : WEDDING BELLS MAGAZINE

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MILESTONE

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The theme was set, Vicki wanted to celebrate her 40th birthday with style and elegance. The colours chosen were black and gold with a hint of cream, and dress code was black tie glamour. The birthday girl wanted it to be a night to remember.

The dessert table screamed “over the top”, from white chocolate mousse in mini glass jars adorned with fresh Blackberries to homemade trifle. Other desserts included gorgeous black and gold Vanilla cookies, mini Pavlovas with fresh Blackberries, Chocolate cupcakes with fresh Buttercream and loads of lollies and Ferrero Rocher towers to complement the dessert bar. Also included was the birthday lady’s very own chocolate Rocky Road topped with gold leaf and a friend of hers, Theresa made an all-time favourite chocolate caramel slice.

Every little detail was covered, a giant sign as guests entered the room was gold and sparkly stating it was ‘Time to Drink Champagne and Dance on the Tables!’

Personalised chocolate bars were placed around the room for guests printed with ‘Vicki Forty and Fabulous’ and personalised disposable cameras were available for the guests to break the ice and capture lots of fun moments during the night.

Decorations included gold balloons and two giant confetti balloons, hand-made glass jars with gold Washi tape with candles inside and giant papermache V’s, painted gold were placed around the room.

CREDITS : Love that Lolly Bar (styling, props, backdrop, cakes, sweets, personalised chocolate bars), Indulge me Cupcakes (heart cookies), Love the Occasion (gold chevron lolly bags), Beaches Balloons Seaforth (balloons), Blursbyai Shop (table cards, stationery, entry sign), Green Apple Paperie (personalised chocolate bar wrappers), Penny Lane Studio (gold shimmer bunting), Jake Edgley (musician), Captured by Kirri (photography).

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CIRCUS

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Albie’s first birthday was to be fun, colourful and bright. We found a gorgeous rainbow chevron fabric and used this as the base of theme, and to complement the circus stationery.

We drew on the bright colours throughout the party setup, with a rainbow lolly bar, coloured popcorn and bright fairy floss. The ice cream bar tied in perfectly with the cute rainbow cups. We used different coloured twine, fabric bunting and hand-stamped wooden cutlery to add some texture and warmth.

The birthday boy was the main attraction with his pom-pom party hat and matching first birthday bib. A chalkboard first birthday board and photo display were a great backdrop, and the kids had a ball playing ring toss, ten pin, tic tac toe and bouncing around in the ball pit.

What’s a circus without show bags? We filled ours with masks to paint and decorate, a clown kit, bubbles, treats, play tickets and playdoh. Take home favours were lolly bag treats and animal topped jelly bean jars.

CREDITS : The Persimmon Pair (concept, styling, dessert table backdrop, fabric bunting, showbags, stamped wooden cutlery, party hat and bib, chalkboard sign, party invitations and magnets), Splashbox Printables (stationery printables), Cake Angels ( biscuit icing toppers), Southcoast Handmade (cakes), H & L Bruse Baked Goods (biscuits), Jacquis Catering (sandwiches and fruit platters).

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MINION

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My daughter has loved the movies Despicable Me and Despicable Me 2 since she was a baby. I decided it was time to give her a Minion themed birthday party and it was by coincidence that it occurred when the latest movie ‘Minions’ was released.

Adding pink to the main Minion colours of yellow and blue helped create a ‘girly’ vibe. This also gave it a softer feel than the constant bright colours of the Minions. We requested that guests wore these colours to add to the party feel.

We created our desserts based on either the characters from the movies ; Minions or Unicorns, and used food labels to give these items a link to the movie and it’s characters as well. We had a play on words by saying ‘Thanks a Minion’ on our party favour table sign.

The children played three games which were based around the theme. There was Pin the Goggles on the Minion, Feed the Minion (throwing bananas into a bucket which was decorated like a minion) and Pass the Parcel where the children passed around a Minion toy and then looked into a box in the center for their prize; minion cookies and cake mix.

CREDITS : Jane’s Cake Cottage (styling, birthday cake, gingerbread cookies and cakepops), Sweetheart Party Extras (dessert table backdrop, paperie and chocolate wrappers), Bite Size Cake Creations (Unicorn cakepops ), Arelio Sweetbox (Minion macarons), Sublime Party Hire (tables and chairs), Sunshine Parties (cookie jar template), Melissa Stevens Photography (photography).

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MAD HATTER

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The fabulous 50th birthday event was “eclectic vintage” Mad Hatter. On the guest tables we used square faux moss mats as our base and added a selection of vintage books, coloured bottles, clocks, moss rabbits, and skeleton keys.

Specially designed table numbers to resemble playing cards were made and table signs with quintessential Mad Hatter quotes in gold frames were added.

Vintage tea sets with a vanilla cupcake adorned each place setting with “eat me” toppers. Some giant tea cups and saucers were spray painted in gold while leaving others in original colours of blue, pink and white. The florals were designed so brilliantly to represent a spring garden in a cup using a stunning range of seasonal bright flowers.

The dessert table had a dusty pink satin base with faux moss rocks, keys, books and florals. Alot of beautiful glassware filled with lollies for each guest to take home were included.

The birthday lady’s grandmother’s vintage tea cups were incorporated into the design and displayed as the centrepiece underneath a glass cloche.

For the backdrop faux moss runners were used with picture frames and we created a “rabbit hole” entry way using a vintage garden arch, “this way that way” signs and two pink flamingos.

CREDITS : Style My Celebration (concept, design, dessert table, décor, props and paperie), Bella Bloom Floral Designs (flowers), Adorn Event Hire (vintage bottles, books and arch hire), Moments in Vintage (chairs and clocks), Cupcakes by K (cupcakes), Lilly Pilly Vintage Hire (vintage teasets), Sofitel Hotel Brisbane (venue), Talitha Rice Photography (photography).

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GLADIATOR

ce

I've had the idea of a Gladiator party since Max was about two, but thought it was a better theme for when he was a little older. I thought five was a good age because it's the age they are starting school and becoming bigger kids.

Being named Maximus there has been plenty of reference to the Gladiator movie from people, so I thought it was a cool theme for a party.

I wanted to make the party look a bit rustic like it would have been for the gladiators beneath the colosseum with timber and metal and also a bit more luxurious with Roman columns and gold for the dignitaries.

This was a total DIY party, I made the columns, backdrop, food labels, our costumes, cake, cupcakes and cookies. A friend photoshopped Max's head onto a Gladiator movie image for the invite which looked so good (and hilarious) and Max loved it. I used Max's full name in the Greek format on the backdrop in reference to a scene in the movie. The columns were made with corrugated cardboard and pizza boxes which I painted and Max's armor was made from duct tape.

CREDIT : Ginger Kiss (columns, backdrop, food labels, costumes, cake, cupcakes and cookies), Carinderie Macarons (macarons).

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CINDERELLA

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When our beautiful client Rocio got in touch with us to help her and her husband celebrate their daughters 6th birthday we were so excited. This family loves throwing the best parties for their one and only daughter Isabella.

The birthday girl had fallen in love with the movie Cinderella and wanted it to be the theme for her next party so we created a magical Royal Ball (Cinderella inspired) birthday party.

The house was transformed into a royal palace with a grand entrance of beautifully draped fabric and gold trimmings on the edges. The little princesses and princes walked through two large flower arrangements and under the curtains. A red carpet that started at the front of the house made its way through to the other side.

A magical garden photo booth area was created where the birthday girl and her friends could thave fun taking photos.

And in another room was a horse and carriage that lit up.

The children could go inside the carriage and get their pictures taken. The main room was filled with balloons and we set up our small exclusive royal tables that had glass carriages and shoes for dĂŠcor and every small chair had a golden butterfly.

The candy bar created for Princess Isabella was so big, personalised and detailed. The table was hand-made and was filled with delicious lollies, cake-pops, macarons and other delicious sweets. Every guest got to pick a candy bag from the side towers and fill them up with sweet treats. And the cake sat upon it’s very own royally adorned cake table.

CREDITS : El Evento (concept, design and props), Catering For Kids (cakepops and cake), One Bite (macarons).

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MOVIE NIGHT

ce

A fun, backyard cinema party was planned for Holly’s 10th birthday that went from day to night, with each of the young guests having fun in front of the cool photobooth during the lighter hours and then they sat back on beanbags to watch the feature movie for the night.

An on trend monochrome colour palette was used with elements of red for something different and eye catching.

To make sure the party would go from day to night nicely lighting was added to the outside trees, pathways and on each of the buffet tables. The candy bar was spotlit too for easy access for the children during the movie.

The candy buffet was full of yummy treats from movie inspired cookies to delicious sweets that you would normally find at the movies including popcorn and hotdogs. A quilt cover was used as a tablecloth to cover the candy table as the pattern was perfect for the style of the party and other fun lit up dĂŠcor was used to create a great mood as the sun set.

CREDITS : Your Party Plannery (concept and design), Hollywood Hire (movie screen), Classic Photobooths (vintage photobooth hire), Slush-alicious (popcorn and hotdog machine), Style to Hire (red carpet), Heidelberg Cakes (cupcakes), Dessert Menu Please (cookie) Sambellina (lolly boxes), Paper Eskimo (cupcake cases, hotdog containers, napkins, straws and candles), Typo (DIY bunting), KooKaChoo Designs (signage), Kmart (tablecloth, light up letter box, light up ampersand, light up arrow), Suzanne Kent Photography (photography).

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ce

The gorgeous birthday girl, Isabel, who was celebrating her first birthday absolutely loves bunny rabbits so it was only fitting that a party was created around that theme.

Beautiful tones of soft peach, pretty lilac and blush were used in the chosen décor which included a hand-made ribbon backdrop to highlight the dessert table.

The dessert table featured illustrated bunny cookies, pretty little cakepops with coconut bunny tales and delicious pastel coloured macarons. Delicate hand-made labels were made to match the illustrations on the cookies and the table was adorned with cute bunny ornaments.

Hints of gold were included with the gold number one piñata and tassel which dressed the occasion up beautifully.

Add a sparkly table cloth and you have a stunning, simple party deserving for a special little girl’s first celebration.

CREDITS : Perfectly Sweet (concept and styling), Velvetier (cookies), Delicious by Sara (cakepops and macarons), PS Made with Love (dessert table labels), Party Pony Piñata (piñata), Ducky Photography (photography).

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LITTLE GENT

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Working with a vintage colour palette, mixed textures of hessian, wood and velvet as well as quintessential vintage props such as Cuban cigars, pocket watches, top hats and bow ties “Little Gentleman in a Vintage Candy Shoppe” was the obvious theme choice for this epic first birthday.

The event consisted of three different styled area; the dessert table, beverage station and also a grooming station which was complete with two vintage suitcases full of fun props. The theming was completed with a range of custom printables and a custom selection of vintage inspired desserts.

CREDITS : Oh Feri- Party and Event Styling (concept and styling), MillyBoo Designs (invitation and backdrops), Miss Biscuit (decorated cookies), Good Day Rentals (vintage trestle table), PS Made With Love (dessert signs and cut out top hats), Queen Bake (cake, chocolate number 5, chocolate pyramids), A la Roch (cake and cupcake toppers), Two Little Jays (vintage suitcase and props hire), Prop N’ Style (cake stands), David Chandra (photography).

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CARNIVAL

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A stunning carnival celebration was created for little Samara’s third birthday using traditional carnival colours of red, blue and yellow, topped off a generous sprinkle of gold glitter.

From handmade invitations flown in from the US to custommade popcorn soap party favors; so realistic that we had to remind guests not to eat them, no detail was overlooked and no expense spared in creating this stunning event.

Guests gathered outside before a dramatic curtain reveal and they were greeted with the scent of hot buttered popcorn and fresh cotton candy served from traditional carts. Later they dined from adorable food stands serving traditional carnival fare such as hotdogs, cheese on a stick, corn on the cob, fresh lemonade and more.

The birthday girl and her guests, both young and old, were swept away by the carnival atmosphere. Carousel rides, a traditional high striker, laughing clowns, face painting and a gypsy fortune-teller all contributed to a magical and unforgettable experience.

The jewel in the crown of this lavish affair was the decadent table of desserts. Gold dipped cake pops, handmade popcorn inspired cupcakes, chocolate-coated Oreos decorated with handmade glitter bunting and gourmet caramel apples sat amongst a plethora of handmade artisan sweets upon a rustic barrel table.

This complemented the stunning three-tier carnival themed cake complete with a spinning carousel on top, and after singing to the birthday girl, guests indulged in the sweet offerings before collecting their custom made party favors.

CREDITS : Sugarcrumb Parlour (concept, styling and dessert table), Blissfully Sweet (cake), Caterez (catering), Elegant Tea Time (prop hire), Tiny Tots Toy Hire (canopy hire), Alan Casey Entertainment (carnival games), Argly Oracle Fortune Teller (tarot reader), Strawberries & Co (strawberry tower), Kiddly Winks (children’s entertainment), Fairground Follies (venue), Jetty Blue (photography).

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MOTORCROSS

ce

A “Ride On” monochrome party using the colours of black and white and motorcross graphics were used for Levi’s fifth birthday party. To keep the look modern geographic shapes were used with clean cut designs.

Motorcross riding is a huge part of Levi’s every day life with his uncle being a world champion so it was only apt that his birthday theme was based around this.

Delicious hand-made sweets were made for the dessert table; meringue kisses, cake-pops, cake, cookies, powdered donuts and fairy bread. A triangle arrow garland was also hand-made to give a simple, but effective decorating element to the party.

Some of the cool party bits were tyre tread wristbands used for the favours, a stunning black Rosanna cake stand and also a large, freestyle motor cross rider decal to match the cake topper.

CREDITS : The Cake Pop Queen (concept, styling, cake and sweet), Party Pony Pinata (black gem pinata), Ruby Rabbit (bow tie plates, black velvet cups), Bee Mountain Graphics US Etsy (wall decal), Hand Band Store Ebay (wrist bands), Fluffe (cookies and cream fairy floss), Motorcycle Works Ebay (cookie cutters), Pop Roc Parties (chevron treat bags, black confetti and monochrome straws), Glistening Occasions (cake topper), Toucan (black felt ball garland), Little Big Company (cross paper wash bag), Typo (letters).

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REAL PARTIES

n o i t a r leb

WEDDING

ce

The bridal couple, Ben and Rachel; a chef and an artist orginally from Sydney, loved the art, culture and coolness of Melbourne and wanted that to be reflected in their wedding.

A vintage industrial style was set as a mixture of their personalities. Vintage because they don’t like things to be too pretty or perfect and the industrial edge of the space really suited them. The grittiness of the venue living down a laneway and its rooftop terrace made it feel like the perfect venue for a Melbourne wedding.

The space was decked out with mismatched dining chairs, wooden trestles and beautiful and comfy lounge furniture for both the ceremony and reception areas. The dining chairs and lounge furniture were mixed around in the ceremony area so the wedding guests would feel really at home and relaxed.

Rachel being an artist made the pretty, abstract hanging installations out of wire and paper doilies that gelled with the beautiful greenery of the amazing floral installations. The bride also put together the chalk board, table decorations, lighting, dessert and lollies buffet and bar.

Green foliage and moss popped out in the white space perfectly and marrying under the halo of foliage was just magical. This wedding was certainly one of a kind, just like the bridal couple.

CREDITS : Good Day Rentals (vintage furniture), Driftwood Dahlia (bouquets and floral installation), Your Private Chef (rooftop catering), Jack London (groom’s outfits), Lise Rodgers (celebrant), Melbourne Arts Club (wedding planner), L1 Studios (venue), Bridgette Cole (photographer).

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Bring your party to life with Carnival Creations * Dessert Tables & Party Styling *

contact chrystal on 0402685578 or carnivalcreations@hotmail.com follow us on facebook.com/carnivalcreations

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THE RAW INGREDIENT WITH LOVE.LIVE.NOURISH

e k a c e s hee

LEMON BERRY

c

As the warmer summer weather starts to set in my taste buds start craving the taste of fresh summer berries

infused with a lemon zest creation‌ raw Lemon Berry Cheesecake is on the agenda.

This is a totally indulgent yet guilt free cheesecake as it is mainly made with raw nuts, coconut and fresh fruits.

Yes this one is definitely a sort after favourite which will leave you coming back for more.

So imagine a crumbly nut base smothered in a creamy yet zesty lemon cream then layered with fresh sweet summer berries and topped with delicious fresh fruit.

No cooking required, a completely refined sugar free, dairy free, gluten free, vegan cake jammed packed with antioxidants and nutrients.

Yes an indulgent sweet treat that’s good for the whole family that will make your taste buds dance and your heart sing.

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THE RAW INGREDIENT

Blender or food processor

STEP ONE

mixing bowl

Place the almonds, desiccated coconut and sea salt into a high powered

sharp knife

blender or food processor and blitz until nuts are broken down into small

grater

pieces. Then add the coconut oil and agave nectar and blitz again until

8 inch spring-form cake tin

combined thoroughly- you do not want to over process or the nuts will turn

baking paper

into nut butter which will be too sticky to use for the nut base. Once nuts are combined scoop out mixture into a 8 inch spring-form cake tin (line the bottom of the cake tin with baking paper) and compress the nuts to form a crust then place in fridge to chill while making the lemon cream.

STEP TWO

NUT BASE

Take your cashews that have been soaked in water for at least four hours

Pinch sea salt

and rinse drain and place in the blender, add the sea salt, agave nectar,

10g coconut oil

vanilla bean seeds, lemon juice, lemon zest and coconut cream and blend

300g almonds

until creamy in consistency- you may have to add more coconut cream if

60g desiccated coconut

the mixture is too thick to blend however the mixture should still be thick

50g agave nectar

and not too runny in consistency. Once the mixture is smooth and creamy, add the coconut oil and mix well. Take your cake tin out of the fridge and

LEMON CREAM

pour the lemon cream over the base, place cake tin back into fridge to chill

180g cashews (soaked for at least four

while making berry cream.

hours) pinch sea salt

STEP THREE

400ml coconut cream

Take your second lot of cashews that have been soaking in water for at least

1 vanilla bean (seeds scraped)

four hours and rinse, drain and place in the blender, add the sea salt, agave

150g agave nectar

nectar, vanilla bean seeds, unfrozen berries and coconut cream and blend

120ml coconut oil (melted- you may

until creamy in consistency- you may have to add more coconut cream if

need to melt the coconut oil in a double

the mixture too thick to blend however the mixture should still be thick and

boiler if it has solidified)

not too runny in consistency. Once the mixture is smooth and creamy add

3 lemon’s juiced and zested

the coconut oil and mix well. Take your cake tin out of the fridge and pour the berry cream over the lemon cream. You can either pour into the middle

BERRY CREAM

or if you would prefer, layers allow the lemon cream to set longer in the

180g cashews (soaked for at least four

fridge. Place cake tin into the freezer to set for at least four hours.

hours) pinch sea salt

STEP FOUR

400ml coconut cream

Once your cake has set pull it out of freezer, remove the spring-form tin

1 vanilla bean (seeds scraped)

immediately and you will be able to remove the cake easily from the tin at

150g agave nectar

the bottom as you have lined it with baking paper. Cut baking paper into

120ml coconut oil (melted- you may

the cake shape and then start getting creative with your decorations; fresh

need to melt the coconut oil in a double

berries, citrus fruits, vanilla beans - whatever your tastebuds desire.

boiler if it has solidified) 400g frozen (or fresh) berries of choice PREP TIME www.lovelivenourish.com.au

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4 HOURS

THE RAW INGREDIENT

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NATURAL MODERN AND HEARTFELT IMAGES

NEWBORN | FAMILY | EVENTS

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nikki@nikkifittphotography.com.au

0416824458

RECIPE WITH IN ALL THINGS BEAUTIFUL

h a k k u d t e e w s

SPELT SHORTBREAD INGREDIENTS

6. With a heart shaped cookie cutter

Sweet Dukkah is a heavenly blend of nuts,

250 grams butter

cut out shortbread and place on

superfoods and spices. Using the very best

1/2 cup sugar

baking tray lined with a sheet of baking

organic ingredients impress your dinner

1/2 cup rice flour

paper. Repeat with the rest of the

guests and sprinkle this delightful dukkah

2 cups spelt flour

shortbread mix.

on vanilla ice cream with homemade

1/2 tsp baking powder

7. Place in a pre-heated oven at 150

shortbread.

3 tbsp of In All Things Beautiful sweet

degrees celsius for 15-25 minutes

dukkah

depending on size and thickness. Do

www.inallthingsbeautiful.com.au/shop

not allow to brown. Perfectly baked METHOD

shortbread is a lovely sandy colour.

1. Preheat over to 150 degrees celsius

8. Remove from oven and set aside to cool.

2. With a mixer cream butter and sugar

9. Serve for afternoon tea or with

3. Sift rice and spelt flours and add

vanilla ice cream sprinkled with IATB

to creamed butter. Mix until evenly

sweet dukkah.

combined.

4. Place mixture onto lightly floured board (marble preferable). Add sweet dukkah and hand knead until mixed through evenly.

5. Divide mixture into two equal portions and set one aside. Lightly flour rolling pin and roll out mixture to desired thickness (between 6mm-10mm).

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PARTY DIRECTORY

LOVE THE OCCASION

YOUR ONE AND ONLY

AUSTRALIA WIDE

AUSTRALIA WIDE

Love the Occasion is a boutique, online party store with everything you need to plan a birthday, baby shower, engagement, wedding or to turn a simple gathering into a fabulous, memorable occasion.

We specialise in wedding stationery that is more than just a nice design - stationery that oozes personality! From casually unique to classically elegant, our aim is to represent you both to a tee, and give you something to feel proud of when you send out your invitations.

www.lovetheoccasion.com.au

TINY TOT TOY HIRE

SAMMY & LOLA

NEW SOUTH WALES

NEW SOUTH WALES

Truly unique one stop shop for all your toy + prop + party hire needs. You’re bound to fall in love with our huge range and six star service. Delivery Sydney metro.

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.

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0409 715 803 info@youroneandonly.com.au www.youroneandonly.com.au

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hello@sammyandlola.com.au www.sammyandlola.com.au

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PARTY ANTICS WORDS | MANDY DELVECCHIO

y x o THE r p y t r pa I had a cameo in a wedding once – as ‘the girl that no one

Although I began the evening not knowing a soul and

knew’ – and it was probably the most fun I have ever had at

feeling way out of my depth socially, I soon discovered there

a party.

was a certain freedom in being detached to the proceedings (not to mention a certain freedom in an open bar). Being

At the time I was a sort of friend of the bride and groom

‘the girl that no one knew,’ had me talking to people I

(I’d met them once), but they were the only people I knew.

wouldn’t normally talk to at a party. In fact it soon became

The story was, my boyfriend played music with the groom,

obvious I was winning at this wedding.

we’d had a fun drunken night out with the couple a few weeks prior and that’s how we’d swung an invite. But him

While every other table seemed to be falling apart at the

being part of the band, meant he spent most of the evening

seams – I even saw a few people hiding under the dessert

performing, leaving me to tread water around the social

buffet (actually I think they were children), the table of

shark pool that is an ‘invite only celebration’.

unknowns I began the journey with, had, in the space of a few hours, become a community. We were a crew, a posse,

So there I was, wading around the rough waters of the

a solid team of misfits. We even formed an impromptu

reception hall, ducking and diving questions about who I

dance troupe and did a beat-perfect rendition of the Thriller

knew and how I came to be, and where I bought my dress,

dance for the band. My table was triumphant in perfect

what allergies I had and why I don’t watch cricket. You

wedding party practice, and I was at the helm.

know, the usual wedding banter.

By the end of the night I had three job offers, a new While I had quite a personal challenge to overcome –

hairdresser, I had successfully counseled a couple off the

just generally feeling out of place, the rest of the invited

brink of divorce, delivered a breech baby on the dance floor

guests struggled with their own very public turmoil. I was

and received an invite to another wedding! Ok, I may have

surrounded by regurgitated family and peripheral family

lied about one of those things. We all know how hard a

feuds of all shapes and sizes – the mother of the bride had

good hairdresser is to come by.

worn the same dress as the groom’s aunt (who was once an uncle, but that’s another story), a cluster of ex-lovers were

Anyway, my point is, although I was not strictly on the guest

seated on the same table, with current spouses, the groom’s

list, I became an integral part of the glue that brought my

sister got served chicken when the bride knew damn well

table together. I was the ‘no one’ that everyone needed and

she was vegan. And all around were invited guests judging

didn’t even know it. My confidence and lack of caution for

their own worth and friendship status by where they’d been

anything other than ensuring I had a good time, kept each

placed on the table hierarchy. It was a guest list trauma-

and every person on my table in good spirits – because I

soup. And then there was me floating around the soup – the

had to, I had nothing else.

girl that no one knew.

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PARTY ANTICS WORDS | MANDY DELVECCHIO

y x o THE r p y t r pa Which got me thinking, maybe when curating a guest list

‘Proxies-R-Us’ can replace a genuine ‘risky’ party guest with

for an important event, hosts should think about allocating

a safe and experienced proxy, and ensure you party plays

a proxy guest for each dozen genuine guests they invite.

out exactly how you want it, without anyone any the wiser.

Someone to chaperone the real guests, to make certain

Our proxies are programmed to keep the peace, no matter

everyone is having a good time. And in return the proxies

how hardy the party gets. They are the friends you aren’t

get to attend a killer party (and the potential of finding a new

cool enough to have. Our proxies are standing by, ready to

hairdresser) without any stress – what a job!

mingle, waiting for your call. Take the guess-work out of your guest list, put a proxy in your party.

I can see the ads now – **personalised handshakes and designated drivers are sold Are you a hostess with the most-ess, but have less than perfect friends and families? Are you a host that has given up the ghost when it comes to keeping the fellas in line?

Tired of guessing who is going to ruin your party first?

IMAGE CREDIT : HUFFINGTONPOST

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separately.

LET US SUGAR COAT YOUR SPECIAL CELEBRATION SUGARCOATEDCANDYDESSERTBUFFETS@HOTMAIL.COM FACEBOOK.COM/SUGARCOATEDCANDYDESSERTBUFFETS

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From simple to elaborate, rustic to glamorous, all your occasions deserve to be Ginger kissed!

We believe every event regardless of size, deserves a fuss, and we would love to create one for you. gingerkissparty@outlook.com Ginger Kiss gingerkiss.design_style

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COMPETITION

curly confetti win COLOUR Okay ladies and gents, boys and girls, it is time to get your colouring pencils out and start colouring in this gorgeous “The Mad Hatter’s Tea Party” print to be in with a chance to win an amazing prize.Simply colour in the drawing, take a pic, upload to Instagram, hashtag #CurlyConfettiColour and follow @confettifair and @curlyjo13. Judging will take place on March 01st and the five most creative colouring in will win.

5 x hand signed copies of Curly Jo’s museum-grade archival print ‘The Mad Hatter’s Tea Party”printed on beautiful 310gsm museum grade archival paper with high quality ink, as an Open-Edition.

Print measures 210 x 297mm and is suitable to be framed in an A4 frame.

Postage (regular) to Australian addresses Print will be sent in a sturdy 600gsm cardboard mailer sealed in a cellophane sleeve with heavy-weight card backing board.

ABOUT THE ARTIST Curly Jo, otherwise known as Jo Kealley, has specialised in unique, wearable works of art created by kiln-fusing Dichroic and specialty glass in her adopted home town of Brisbane since 2006. In 2015 Curly Jo has expanded the range to include museum-grade archival prints of her whimsical illustrations along collectable postcards. www.curlyjodesign.com confettifair.com.au

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$50 OFF

ONLINE BO OTH BOOKING S ENTER 255 5 AT CHECKOU T