Matilda's party

Last weekend we had Matilda's 2nd Halloween party and it was fabulous! Great friends, fun food, and cute kiddos in their costumes.

Started off the afternoon with a beer run for the dads. Matilda beer is so appropriate:)

Pumpkin cupcakes topped with chocolate cats and pumpkins.

I love these Dollar Tree bottle labels!

Seven layer spider dip!

Cannolis with tombstone sprinkles.

White chocolate covered Oreos!

Treat bags ala Martha Stewart!

Getting party time cuddles with the birthday girl!

She was cracking up at the Happy Birthday song!

Yes, this is how Matilda eats cake. Straight for the chocolate bats.

One of the take home treats was a Ball jar with frosting, cupcake, frosting. These were a hit!

I made this last year, and it made another appearance:).

Charlotte likes the witch!

Tilly gives that vampire baby from Twilight a run for her money.

Haha!

 Here are some of the cake recipes that I used:

Pumpkin Autumn cake via Country Living.

Ingredients

• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1 cup(s) firmly packed dark brown sugar
• 1 cup(s) sugar
• 3 large eggs
• 1 cup(s) pumpkin purée
• 1/2 cup(s) buttermilk
• 1 teaspoon(s) pure vanilla extract
• 2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1 1/2 teaspoon(s) ground cinnamon
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) fresh-ground nutmeg

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Directions

1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.

Honey and Spice Buttercream

Ingredients

• 1 teaspoon(s) unflavored gelatin
• 1/2 cup(s) dark honey
• 1/2 cup(s) sugar
• 1/2 teaspoon(s) salt
• 2 teaspoon(s) ground cinnamon
• 3 1/2 stick(s) butter, room temperature
• 1 teaspoon(s) vanilla extract

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Directions

1. Combine the gelatin and 2 tablespoons water and let sit for 10 minutes. Bring the honey, sugar, and 2 tablespoons water to a boil in a small saucepan, reduce heat to low, and simmer for 5 minutes. Remove from heat and let cool for 3 minutes. Stir 2 tablespoons of the honey mixture into the gelatin until dissolved. Whisk into the remaining honey syrup along with the salt and cinnamon. Strain into a medium-size bowl and beat, using a mixer set on high speed, until doubled in volume and completely cool -- about 10 minutes. Add the butter, 2 tablespoons at a time, while continuously beating. Stir in the vanilla and use immediately or keep chilled. 

Linked to Between Naps on the Porch's tablescape Thursday party!