robot party favors + treat sacks

Time for more robot party fun! Today, I'm going to show you the party favors we put together for the kiddo's third birthday party. (You can find the robot cake post and a piñata post here and here.)

The favor bags are really simple. You'll need some silver-colored bags with handles, and some of this paper tape from the stationary aisle at Target.

I also used the circles I cut out of the party invitations (post coming soon!) cut in half for the eyes.  No tutorial required, just some glue dots (for the eyes) and scissors.

I had planned to use googly eyes on these, but some of the guests were under three years old. You can make all of your bags look the same if you want; I made each of our robot favor bags different.  Fun and smiley!

We left the bags mostly empty except for these sticker sheets from Amazon and some robot erasers from the Dollar Tree. (Several of the kids tried to eat the erasers [thinking they were candy] so I'd nix them if I had it to do all over again.)

The kids collected other favors for their bags during the party, like these wind-up robots we found at Eugene Toy and Hobby locally. You can find them in a local toy store too, I'd bet, or you can get them on-line (I'd skip the wind-up robots at Oriental Trading Company though. We'd ordered a box and half of them were missing pieces or didn't walk, and the rest broke really easily. Ditto the replacements they sent.).  

I made this silver-glittered Play-Doh using some party packs of Play-Doh I picked up after Halloween. 

I made the silver color by mixing the following colors with silver glitter and dividing into five containers: 2 white, 1 black, 1 green, 1 purple. 

To finish them off, I taped each one with the paper tape and labeled them with a fine-point Sharpie.

To make the robot candies, I found a robot candy mold  and cast three different recipes: gummies (using this recipe from Skip to My Lou; you can see the blue mix cooking in that photo above), chocolate butterscotch, and chocolate peanut butter (both by melting chocolate chips with either butterscotch chips or peanut butter chips).

I designed the packages in Adobe Illustrator, and stapled everything together with green staples.

The jelly bean packages were easier. I bought mixed beans in bulk and separated out the yellow/green/blue ones.

If you want a copy of the PDF file so you can print your own wrappers, leave me a comment below or send me an e-mail, and I'll get a copy to you.

With most party themes, there's a way to mix handmade and store-bought party favors to maximize budget and really personalize. The trouble I ALWAYS have is knowing how to plan my time well so that I'm not frazzled by the time the party rolls around.

Any time management tips? How do you narrow down party ideas and decide what to leave out?

Thanks for reading!

(p.s. you can make these images larger just by clicking on them, but you probably already knew that. clever you!)

chocolate stout birthday cake

This year, unlike in past years, the mister requested a specific cake flavor, instead of a cake theme (like the Fallout cake here, the Zelda cake here,  and the Skyrim cake here). This year, he wanted a chocolate stout cake, like the one an old friend of ours made for his own birthday a couple of years back.

Now, I'm not as good a baker as our friend, but I can fudge it. (Ha!) I used Jamie's recipe from My Baking Addiction, with a few alterations.

First: I halved the recipe to make a 6-inch, 3-layer cake instead of an 8-inch 3-layer cake. All that high school math served me well (thanks, Mr. Tutland!) as I was calculating to see if a half-recipe would be enough batter; it was close enough for my purposes, so I went ahead with it. I did this because chocolate stout cake is very rich (the "icing" is just chocolate and cream, for heaven's sake) and we were only needing enough for five people . . . and still only ate half of it on the mister's birthday. A 6-inch cake is just enough for a couple of days, without anyone getting sick of cake.

Second: I substituted a mixture of lowfat milk and whipping cream for the sour cream in the original recipe, and didn't notice any lack of richness, taste, or texture.

Third: I left off the decorative chocolate curls and used sprinkles to decorate instead. (And it's kinda pretty, but I wouldn't recommend it. The crunchiness of the hundreds-and-thousands detracts from the experience of the icing.)

So here's the recipe I used. You can find the original here.

Six-Inch Chocolate Stout Cake with Chocolate Ganache Frosting

for the cake

3/4 cup Chocolate Stout (Trader Joe's makes a great one, which I used)

1/4 cup strong black coffee

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder

2 cups all-purpose flour (I used 1 cup whole wheat  flour and 1 cup all-purpose)

2 cups sugar

1 1/2 tsp. baking soda

3/4 tsp. salt

2 large eggs

1 1/2 tsp. vanilla

1/3 cup whipping cream

1/3 cup milk

for the icing

1 cup heavy whipping cream

1/2 pound chopped semisweet chocolate (I used chocolate chips)

Directions for the Cake

1) Set oven to 350 degrees F, and grease three 6-inch cake pans. LINE THE BOTTOMS WITH PARCHMENT PAPER. Very important. The cake is very moist, and you'll need the parchment to help get the cake layers out of the pans.

2) Melt butter in a medium saucepan with the chocolate stout and coffee until simmering. Stir in the cocoa powder and whisk till smooth. Remove from heat.

3) Whisk flour, baking soda, and salt in a large bowl. 

4) Using your electric mixer (or a lot of elbow grease) beat eggs, vanilla, milk, and cream together, then add the COOLED stout mixture. Add flour mixture and beat on low speed until combined. Divide batter between the three pans. Bake until cake tester comes out clean; approximately 35 minutes. Transfer cakes to cake rack to cool.

Directions for the Icing

1) Simmer the whipping cream in a small, heavy saucepan. Remove from heat and whisk in the chocolate until melted and smooth. Refrigerate until spreadable, approximately two hours.

2) Use a small smear of frosting on the cake plate to stick first layer in place, then spread a small amount of frosting over it. Top with second cake layer, and spread with more icing. Repeat for third layer, then spread remaining icing over top and sides.

I used a stencil cut from parchment paper to get the sprinkles to stick in a specific pattern.

As noted in the original recipe, this cake tastes best fresh the first day, but it can be refrigerated and warmed for leftovers. 

Thanks for reading!  Enjoy your cake!