How time flies! I am now a mom to a teenager. Last week, we threw a Boba themed birthday party for my daughter to celebrate. Hubby went into full craft mode again and made boba-related decorations while I was in charge of the boba birthday cake. On the day, we also decided to set it up outdoors à la garden party setting.
Here are some photos from the party to inspire those who wish to throw a similar boba themed birthday party for their boba loving family or friends. Scroll down for Boba Cake recipe too!
♥ Giant Boba Cup (made from recycled cardboard, marker pens, manila card)♥ Boba Piñata (recycled cardboard box, brown paper, marker pen)
♥ Boba Birthday Cake
♥ Garden ParTEA set-up (checkered tablecloth/mat, basket, flowers, unicorn balloon, tropical plants)
Posing for photos is thirsTEA work ;P
Pinata time! Filled with treats and all things nice :)
Taking a sip from our boba ;)
***
This is a simple, naked Boba Cake with stabilized whipping cream and store-bought Boba pearls. Please stabilize your cream if you are planning to leave it at room temperature / outdoors for more than 15 minutes (as Malaysia's humid weather makes regular whipped cream melt very quickly).
Boba Cake
Recipe by Baby SumoPreparation time: 30-45 minutes
Cooking time: 20-25minutes
Makes 1 cake
Ingredients
165g salted butter
165g caster sugar
3 eggs
165g self raising flour
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract or vanilla bean paste
1 1/2 tsp milk
2. Grease three 4-inch cake tins and line the base with greaseproof paper.
3. Using an electric mixer, cream the butter and sugar together until you get a pale, fluffy mixture . This will take about 4-5 minutes. Add the egg one at a time, beating well after each addition. Add the vanilla extract.
4. Sift the flour and baking powder, then fold into the mixture. Repeat until all the flour is incorporated. The mixture should fall off a spoon easily, add some milk if necessary.
5. Divide the mixture between the three tins, then place in the preheated oven and bake for 20 minutes, or until a skewer inserted in the centre comes out clean.
6. Allow to cool for 5 minutes, then turn onto a wire rack to cool completely. Peel off the base papers.
7. Place mixing bowl and whisk in fridge for 10 minutes before you begin to make the stabilized whipped cream. Meanwhile, soak the gelatin with water in a bowl for 2 minutes, then mix well until dissolved. You can place it over a hot water bath to help dissolve it.
8.Pour whipping cream into mixing bowl and whisk over high speed for 20 seconds. Add icing sugar and whisk until soft peaks. Take 1 spoonful of cream and add to gelatin and mix well. Add gelatin mixture to the rest of the cream and whisk until stiff peaks. Chill in fridge until required.
9. Stack the cakes on top of each other. Carefully pierce a straw through the cakes (this will help hold the cakes together too). Dollop the stabilized cream onto the top of the cake, and carefully arrange the boba pearls on top. You can also add more pearls at the base of the cake.
Ingredients
165g salted butter
165g caster sugar
3 eggs
165g self raising flour
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract or vanilla bean paste
1 1/2 tsp milk
For the whipped cream
120ml whipping cream
1 1/2 tbsp icing sugar
1/2 tsp gelatin
1 tbsp water
For decorating
1. Preheat oven to 190C (no fan).2. Grease three 4-inch cake tins and line the base with greaseproof paper.
3. Using an electric mixer, cream the butter and sugar together until you get a pale, fluffy mixture . This will take about 4-5 minutes. Add the egg one at a time, beating well after each addition. Add the vanilla extract.
4. Sift the flour and baking powder, then fold into the mixture. Repeat until all the flour is incorporated. The mixture should fall off a spoon easily, add some milk if necessary.
5. Divide the mixture between the three tins, then place in the preheated oven and bake for 20 minutes, or until a skewer inserted in the centre comes out clean.
6. Allow to cool for 5 minutes, then turn onto a wire rack to cool completely. Peel off the base papers.
7. Place mixing bowl and whisk in fridge for 10 minutes before you begin to make the stabilized whipped cream. Meanwhile, soak the gelatin with water in a bowl for 2 minutes, then mix well until dissolved. You can place it over a hot water bath to help dissolve it.
8.Pour whipping cream into mixing bowl and whisk over high speed for 20 seconds. Add icing sugar and whisk until soft peaks. Take 1 spoonful of cream and add to gelatin and mix well. Add gelatin mixture to the rest of the cream and whisk until stiff peaks. Chill in fridge until required.
9. Stack the cakes on top of each other. Carefully pierce a straw through the cakes (this will help hold the cakes together too). Dollop the stabilized cream onto the top of the cake, and carefully arrange the boba pearls on top. You can also add more pearls at the base of the cake.
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