Posts found under: Posts Archives - Glitter Pop Up Parties

Christmas in July Snow Dough recipe.

I was browsing through Pinterest earlier this week when i came across this recipe and i thought it would be absolutely perfect for our Christmas in July Glitter celebrations that are coming up, To get into the spirit i made a batch and the kids loved it! 

What is Snow Dough? Snow Dough is silky and mold-able and takes just two ingredients to make.  It’s an amazing sensory dough! And it’s SO easy, bright white and even crunches between your fingers like snow! We experimented and it worked! Snow Dough dough will keep indefinitely when stored in a container with a lid.


Recipe for Snow Dough:

2 cups corn flour (corn starch in US)
1/3 to 1/2 of a cup vegetable oil (baby oil can be used as an alternative, but makes the recipe not safe for toddlers or children under 3. So we stuck to vegetable oil just to be safe)
3-4 tablespoons silver glitter ( yay, glitter!)

Before you start you and the little ones will want to wear old clothing or an apron as this is a messy task. Just mix the ingredients together with a spoon until combined, then use fingers to rub the oil right into the flour until its completely integrated. It should feel smooth, slightly damp and will take a form if moulded.

Tip: This can get messy if played indoors, so use a large drop cloth or old table cloth under the tub to make cleaning up easier!

What they are learning as they play:

Sensory: exploring through sensory investigation, learning new descriptive language
Literacy: story telling, vocabulary development
Science/ Knowledge & Understanding of the World: combining materials, recipes, geography and habitats
Creativity: imaginative play, forming sculptures
Maths: counting out measurements







Easy Rainbow Layer Cake

Easy Rainbow Layer Cake

If you’re looking for a recipe for Easy 6-Layer Rainbow Cake, you came to the right place! You’ll love it if you’re a big kid at heart!– it’s an easy recipe that’s suitable for cake beginners. Full-spectrum “fabulous” is the order of the day when you serve this treat at a kid’s birthday or half birthday celebration.


Ingredients ( For six layers):

375g butter, softened, plus a little extra for greasing

675g plain flour

450g golden caster sugar

9 medium eggs (very important to use the correct size)

3 tsp baking powder

3 pinches of salt

3 tsp vanilla extract


6 x 340g packets golden butter-cake mix or 6 Homemade butter-cake


For the icing

1 tsp vanilla extract

3 x 250g tubs cream cheese or mascarpone

350g icing sugar



  1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.


  1. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.


  1. Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.


  1. To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.


  1. Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake.
















Nut-free, Dairy-free, Grain-free and Gluten free 2 Ingredients Pancake Recipe

This recipe is so easy to follow, you’ll be enjoying healthy pancakes in no time!

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Pancakes. Fiddly and frustrating to make, fatty to eat. Taste amazing though. Surely there must be some sort of middle ground? What if I told you it’s possible to make pancakes from just two ingredients – bananas and eggs? ‘nonsense’ I hear you cry. But it’s true.

One banana and two eggs will knock up a brilliant breakfast for one person – and one that’s full of vitamin b6 – which is normally 
found in fish and meat. It helps to stop skin rashes, fatigue and mood swings and is used with over 100 different enzymes in the body.

They’re also full of manganese which is used for bone production, skin integrity and for blood sugar control. It also protects against free radicals and skin issues, and can even alleviate asthma.

  • 1 banana
  • 2 eggs
  1. Mash up bananas in a large bowl
  2. Whisk eggs and add to banana paste
  3. Fry in a pan on low heat with a little heated oil or butter
Want to make things a bit more interesting? Try some of our favorite combinations and extras.
For the batter:
* 1 tbsp of coconut powder
* A small handful of hazelnuts, almonds or walnuts
* 1 tbsp of peanut butter
* 1 tbsp of raisins
* 1 tsp of cinnamon
* 1 tsp of vanilla extract
* A few thin slices of apple or pears

Topping ideas:
* Honey
* Maple syrup
* Cherries, strawberries
* Yogurt
* Sugar and lemon juice


Getting children to eat healthy.

Everyone knows that vegetables are good for you. But how do you make children want to eat them?Many parents try endlessly to encourage children to eat their vegetables, most of the time with little success. In light of this all-too-common challenge, parents often ask for tips on getting kids to eat more vegetables.

One big mistake many parents make when trying to encourage their child to each vegetables is by force. Try Encourage children to try a spoonful, but don’t get upset if they refuse it. Eventually, they will try it, so keep reintroducing various foods from time to time.

Even young children can learn why nutrition is important. You can simply say: ‘They taste good and make you healthy, big and strong.’

Some helpful tips to make vegetables more appetizing to children.


  • Add extra vegetables to meals by mixing them into foods or adding them as a side dish.
  • Keep a bowl of cherry tomatoes or baby carrots in the refrigerator for a quick and handy snack.
  • Serve raw or lightly steamed vegetables with salad dressing or dips such as hummus or tzatziki.
  • Instead of potatoes, try mashed sweet potato– sweet potatoes contain lots of vitamin A and it tastes delicious.
  • Let children make their own tacos with shredded lettuce, tomato, ground turkey and a little cheese.
  • Try not to overcook vegetables. Light cooking preserves taste, bright appearance and valuable vitamins.
  • Help make your child familiar with vegetables. Serve them every day.
  • Prepare meals together – for example, younger children can wash, and older ones can chop vegetables for stir-fry dishes and salads.
  • Let your child help choose fresh vegetables when you’re shopping, ask them which vegetables they would like to try.
  • Plant a vegetable garden with your child. Or just put a small cherry tomato plant in a pot in a sunny spot in the yard.


If your child is a fussy eater, try slipping them into food by:

  • making muffins with your child and adding pumpkin, zucchini or shredded carrots to the muffin mix
  • tucking a lettuce leaf, a tomato slice or carrot curls into sandwiches
  • adding chopped spinach or a handful of frozen vegetables to soups, ramen noodles, spaghetti sauce or lasagna
  • adding chopped tomato or grated carrots to tuna, chicken or pasta salads
  • cooking frozen mixed vegetables according to the directions and then adding them to store-bought potato salad
  • making pizza with your child and adding chopped broccoli or spinach to frozen pizza or frozen bread dough topped with tomato sauce
  • adding chopped broccoli or extra carrots to canned or dried chicken soup.



Healthy Eating Habits



Easy Easter Basket Cupcakes


  • 10 waffle bowls (the type used for ice cream sundaes)
  • 1 box white cake mix
  • 1 cup of vanilla instant pudding mix
  • 1cup milk
  • 1cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon coconut flavoring (or substitute another flavoring) (optional)


  • 8 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 3 -4 tablespoons milk
  • 1 teaspoon pure vanilla extract


  • 3cup sweetened flaked coconut
  • 3 drops green food coloring
  • 2 cups jelly beans
  • 10 pieces red licorice, each 20 cm long


MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 175 degrees.

  1. Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
  2. In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
  3. Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
  4. Fill each waffle bowl with a heaping 1/2 cup batter.
  5. Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
  6. Place pan on wire rack to cool for 5 minutes.
  7. Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.

MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).

  1. Add confectioners’ sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
  2. Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.

MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.

  1. Add more food coloring if needed.

TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.

  1. Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
  2. Create a basket handle by inserting one end of a licorice in one side of the cupcake near the edge. Bend the licorice over the cupcake and insert the other end in the opposite side of the cupcake.



Chocolate and Peanut butter Easter egg treats


  • 4 cups powdered sugar
  • 1cups creamy peanut butter
  • 1cup butter
  • 2 -3 tablespoons milk
  • 3 cups semi-sweet chocolate chips
  • 1 tablespoon copha, butter or margarine.


  1. Mix together powdered sugar, peanut butter and butter.
  2. Add milk, one tablespoon at a time until.
  3. it becomes a nice workable dough.
  4. it will be like play dough and easy to work with.
  5. form dough into egg shapes
  6. place in freezer for 1 hour.
  7. Place chocolate chips in and
  8. shortening in a glass measuring cup.
  9. Microwave 1 minute at a time, stirring in between, until melted.
  10. (Can use a double broiler if you prefer).
  11. Dip each egg in the melted chocolate.
  12. place on waxed paper until set.
  13. trim any excess chocolate off that may pool with a paring knife.
  14. Decorate with royal icing or sprinkles if you wish.


Chocolate Cream Filled Easter Eggs


  • 1cup sweetened condensed milk
  • 1cup butter, softened
  • 1teaspoons corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 6 -7 cups sifted icing sugar
  • yellow food coloring
  • 450g  semisweet chocolate



  1. In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
  2. Add icing sugar in 3 or 4 batches,stirring well after each addition.
  3. Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
  4. Take 1/4 of the mixture, and color it yellow for yolks.
  5. Form it into 10 to 15 small balls, set aside.
  6. Make 10 to 15 Larger balls with the remaining mixture.
  7. Flatten large ball in palm, place yellow ball in center, then shape white mixture around it to form an egg shape.
  8. Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
  9. Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
  10. Place eggs on tray lined with waxed or parchment paper.
  11. Put in a cool place until chocolate is firm.
  12. Decorate if desired.


Sponge Painted Eggs


Sponge painted Easter eggs have a cool looking effect. They are perfect for Easter time!


* Hard boiled eggs
* Acrylic craft paints in the colors of your choice
* Household sponge
* Paper towel
* Small bowl of water
* Egg holder or empty egg carton


1) Soak your sponge in water. Cut it in small pieces so that you can use it for different colors.
2)Put out several colors of paint on a paper plate
3)Hold an egg in your fingers, and with your other hand, dab a sponge into desired paint color.
Dab the sponge onto a piece of paper towel. The object is to remove the excess paint, but not completely dry it out.
4)Now dab the sponge directly onto your egg, using any type of random pattern you like. Paint as much of the egg as you can and place it down to dry. Repeat this using different colors.
5)When one side has dried, complete the other side and allow that to dry as well.





How to Guide: Glitter Easter Eggs!

Here’s a super-fast and easy way to make glittery Easter eggs with three simple materials: plastic eggs, glue, and glitter. It’s that easy.

The beauty of these Easter eggs is that they can last forever, like blown-out eggs. But since they are made with plastic eggs, they are even faster and easier to create. And because you’re using inexpensive materials, these beautiful eggs are buget-friendly, too.

So get ready to create beautiful eggs with kids that will make gorgeous addition to an Easter table, or can be put in baskets or bowls and displayed around the house as festive Easter decorations. They also make pretty eggs to include in an Easter egg hunt!

You’ll need just a few simple (and inexpensive) materials to make these glittery Easter eggs.

  • plastic Easter eggs
  • glitter
  • liquid glue
  • small brush
  • paper clips
  • paper plates


  • First, open up a paper clip and place it on its side as shown. This will serve as an egg stand to keep your eggs from rolling around while they dry. (You can make several egg stands so that you can do a number of eggs at once.) Put the paper clip on a paper plate
  • Using your small brush, put glue all over one half of an egg.
  • Next, sprinkle glitter generously all over the glue.
  • Carefully put the glitter egg on the paper clip to dry, making sure the unglittered half is on the clip. (Parents may want to help with this part as it can be tricky to transfer the egg to the paper clip stand.)
  • Let dry completely, about 15 to 20 minutes. (You can keep putting glue and glitter onto egg halves; by the time you have completely glittered about 8 to 10 eggs, the glue on the first egg will be just about dry; then you can work on the other halves.)
  • Make several egg halves at a time so that you can keep working as the eggs dry.
  • Once the first halves have dried, work on the other side of each egg. Let all the eggs dry completely (about 15 to 20 minutes) and then display them. Your child will be so proud of his or her handiwork!
  • Put your beautiful Easter eggs in a basket or in a bowl, or use the paper clip stands to stand them up on the mantle or in windowsills. They make lovely Easter egg decorations to make the whole house festive and ready for Easter!