Watermelon in a Jar

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Singapore’s weather has been really interesting recently. For the first time, Singapore is actually going through dry seasons. We have never gone through months without rain and high humidity. In hot and dry days like these, cool your guests down and freshen them up with watermelon mojitos! Everybody loves a mojito.

Watermelon Mojito Recipe:Muddle 2 watermelon chunks with the juice of 1 lime, 2 tablespoons of sugar (in each glass) then stir a handful of mint leaves and 2 ounces of white rum and ice. Top with ginger ale and garnish the cocktail with more more mint and a slice of watermelon.

Make the mocktail version just by taking the rum out and replacing it with soda if cocktails are not suitable for your. guests.

Fill the mojito into empty jars and serve them up.

Recipe adapted from Food Network


Cheers to a new year!


We are always a true believer of going after what you always want. 2012 we started to build on a dream we’ve always had and 2013 was the continuation of hard work, and satisfaction we get from chasing after our dreams. It was also a year of facing new challenges, lessons learnt and new really wonderful experiences. We are very thankful for all that has happened in 2013. Now that 2014 is here, we are ready to create new dreams, new goals and fulfilling as much as we can.


Photos credit to Oh Joy!

The key to a great year and a great you is staying happy. Be happy, share the joy. We love the idea that we saw about sharing joy by sprinkling joy. We filled a jar with colourful sprinkles, pearls and jimmies in all shapes and sizes then gave it out to our loved ones. It was left up to their imagination on how they would like to enjoy the sugar treat. Some poured on ice cream, some ate it on its own, and so on. These little jars of joy are great as party favours too. Why not share your joy and put a smile on someone today!

Flying High

invitation dessert table favor

Traveling. Who doesn’t love to travel. We love being on the plane, love visiting new places, love being on a vacation, and we love a travel themed party. Boarding pass invitations, air plane designed desserts, travel sized party favors are all you need to create one unforgettable party.

On the topic of traveling, we will be away on a buying trip from 27 Dec to 2 Jan and will have limited internet access so pardon us if we are going to take some time to reply. Please feel free to drop us an email if there’s any party supply you’re looking for that’s unavailable in our store and we will keep a look out for you. Our email account is currently down, so please direct the emails to thepartypaperie@gmail.com

Merry Christmas and Happy New Year everyone!

Mini Oreo Sprinkle Cakes



With the school holidays coming, we were on the prowl looking for new ideas, and working on new projects which led us to the discovery of these lovely looking baby mini cakes. Don’t they look divine? We’re cake lovers, and we never like the idea slicing a huge cake up to share (hence, cupcake lovers). Mini cakes are the new way to serve deliciously good looking food, without having the need to chop them to share. Serve them as a hold on plates, or display them together on a pretty cake stand as a “whole” cake for any sort of parties. Especially great for kids, and the young at heart.

Mini Oreo Sprinkle Cakes
Source: Basic recipes from the SprinkleBakes book
Yield: 10 mini cakes
Prep: 2 hours

10 Oreo cookies (Birthday Cake Oreos, if you can find them!)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp. canola or other vegetable oil
2 tsp. vanilla extract

  1. Preheat oven to 350 degrees.
  2. Place 10 straight-sided muffin cups on a large baking sheet, or line a large capacity muffin tin (often called “Texas” tin) with paper liners.  Place an oreo in the bottom of each cup.
  3. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl.  Add eggs, water, heavy cream, oil and vanilla.  Mix with a hand held mixer until smooth.
  4. Divide batter among muffin cups, filling each three-quarters full.  Bake for 20 minutes.  Let cool before frosting.
Swiss buttercream/sprinkle decor
5 egg whites
1 cup sugar
Pinch of salt
1 pound unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)
3 teaspoons clear vanilla extract
2 cups various multicolor nonpareils
10 Oreo cookies
  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired.
  8. Beat until the frosting is thick and completely smooth.
  9. Place the mix of nonpareils in a shallow dish. Frost the sides of a cake and roll in the sprinkles until completely coated. Place the cake on the shallow dish and frost the top of the cake; cover top of cake with nonpariels using a spoon to sprinkle them over. Lift cake with a spatula onto desired serving plate. Repeat with remaining cakes.
  10. Transfer remaining icing to a piping bag fitted with a large star tip. Pipe a mound of frosting on top of each cake. Place an Oreo standing upright into each icing mound. Garnish further with Allsorts candies, if desired.

Lets Have Tea





With the recent opening of Laudree here in Singapore, we got inspired for a tea party. The use of pastel colors are great for tea parties theme along with some gold or brown thrown into the mix. Give it a modern twist by using chevron prints, plain tableware, and loads of yummy snacks like macrons, cupcakes, candies, and other mini finger food items. Add some flowers to complete the look.

The Bouquet





Flowers and weddings come hand in hand. Apart from the wedding band, the bouquet is the next important accessory to the gown. We love how a bouquet can make a visual impact by either taking away attention from the bride or compliment the bride. You can never go wrong by going for a rustic, organic type of bouquet. Make it a different by mixing and adding brighter colored flowers in the bunch. If you’re feeling a little daring, you can try using pattern textiles or sequined ribbons to tie the bouquet together.

Vanilla Bean Buttermilk Cupcakes with Nutella Buttercream


Time for a Nutella inspired post. We are a big big fan of Nutella, and vanilla flavored dessert. This has got to be the best combination we can ever ask for in a cupcake. These cupcake are perfect for pure indulgence or for any celebrations.



  • 4 whole Eggs
  • 1 teaspoon Pure Vanilla Bean Paste
  • 1-¼ cup Buttermilk
  • 3 cups Cake Flour
  • 2 cups Sugar
  • 3-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Unsalted Butter, At Room Temperature


  • 1-½ cup Unsalted Butter, At Room Temperature
  • 3 cups Confectioners Sugar
  • ⅛ teaspoons Salt
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Nutella

Preparation Instructions

To make the vanilla bean buttermilk cupcakes, preheat the oven to 350ºF. Line 2-3 cupcake pans with baking cups. This recipe makes a little bit more than 24 cupcakes, so you might need to have a third cupcake pan ready.

In a small bowl, whisk together the eggs, vanilla bean paste, and buttermilk. Set aside until needed.

In the bowl of a stand mixer, mix together the cake flour, sugar, baking powder, and salt. Add the butter and beat until light and fluffy, about 3-4 minutes. Add the egg mixture in 3 additions, beating well in between in each addition and scraping the sides of the bowl as needed.

Divide the batter among the prepared baking cups, ONLY FILLING UP THE CUPS HALFWAY. This is important! The first time I baked these I filled them 2/3 of the way (like usual) and they over-rose and baked over the edges.

Place the cupcakes in the middle rack of the oven and bake until a toothpick inserted into a few cupcakes comes out clean, about 25 minutes. Allow the cupcakes to cool in the pan for about 5 minutes. Remove the cupcakes and place on a cooling rack to cool completely.

While the cupcakes are cooling, make the nutella buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioner’s sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes; you may need to stop the mixer and scrape down the sides of the bowl a couple times.

When the buttercream is fluffy, add the Nutella. Whisk for another 5-8 minutes until the nutella is fully incorporated and the buttercream is light and fluffy again.

Frost the cupcakes as desired. I placed the frosting in a piping bag fitted with a large closed star tip, and piped small circles on the top surface of each cupcake (starting from the middle of the cupcake working outwards). I also sprinkled some white chocolate sprinkles on top of each cupcake.

Recipe sources: cupcake recipe from Sky High and buttercream recipe adapted from Annie Eats, which was originally from Cooks Illustrated.

Let Them Eat Cake


Do you always face the problem of how much is enough whenever you have a party to host? We do, and we believe so do you. Thank goodness for charts like these, we never have to worry about serving either too much cake, or too little cake for guests to enjoy.

Now, lets have some cake!