A backyard birthday carnival

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Birthday_03My Bubby has just turned four. That’s four years of this amazing little girl being in our lives and well, four years of being her parents is definitely worth celebrating. And so a party we had.

I’m not ashamed to admit that I love party themes – it helps inspire me with cake, food and decorating ideas. Last year when I asked Bubby what kind of party and cake she’d like, the most I could get from her was ‘a pink one’. Not very helpful on her part, but she got her pink(ish) party. This time around, knowing her answer would still be the same, I couldn’t bring myself to ask her. I’m sorry Bubby, but pink was so last year.

A visiting circus was in town, and after a bit of Pinterest stalking, a carnival theme quickly became a great idea. I’m still not ready to completely let loose on bright colours so compromised with myself on ‘Vintage Carnival’. With gorgeous costumes, decorations and spread of activities, we had a fun-filled day of Carnival chaos!

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Despite several years of hard work, our backyard is still very much a work in progress but with the help of the trusty family marquee and a few decorations, this landscaper’s delight was transformed into a magical Carnival. Dave came through with the goods on a carnival stand and ring toss game constructed using part of our back fence, his stash of homebrew bottles and some rope. And we’ll just pretend the overgrown grass and dandelions was part of the ‘field’ look…

Bobbing for apples quickly became lets throw the apples in and see them splash!

This classic Clown Pinata was developed from my  How to: make a Rose Pinata using felt, white tissue and crepe papers, a clown nose and paper hat with felt balls.

Popcorn for sale at the Carnival stand.

Party hat making with all the trims.

Bringing back our 80’s childhood hoola-hooping expertise!

Balloon making by Lex and Glenn

Party bags – a tassel wand, gold dusted seal biscuit, animal pencil and a clown nose

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A Carnival Cake – based on Sweetapolita’s birthday medley, the cake was constructed with raspberry jam between layers of blue funfetti stars, pink amarena cherry and rich chocolate. Fondant icing was decorated with hand painted green, blue and gold and finished with handmade flowers and elephant cake topper.

My favourite Nigella biscuits finished two ways – Elephants and stars dipped in coloured melted chocolate sprinkled with pearlescent drops and seals in gold dusting.

Freshly cut watermelon stars and blueberries

Strawberry jelly with blue chocolate shooting stars

Mini hot dogs with mustard

Sausage rolls with homemade tomato sauce

Medley of candied and buttered popcorn

Photo credit and a huge thank you to Oliver Bain Photography for capturing the day.

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