|Me and the Little Man|
One kid could have climbed the ceilings; he never actually stopped moving. Another one ran around a bit and then threw up. (Kudos to the staff and the daddies for the prompt clean up.)
The Little Man did not eat his cake (until today, in peace), he just blew out the candles and then went to play by himself somewhere (it was at a party gym).
BUUUUT, while we had some tears, anxiety and pouts, no one had a full meltdown. Success! And I had no mess to clean up afterwards!
Would I go there again? Maybe yes, maybe no. It might have been better to just let the kids go wild. The entertainer, bless her heart, seemed to think it would be possible to get these kids to listen and follow instructions. My son does, but he is a stickler for rules. If you show him how to do something one way once, he will do it that exact way every single time after that, no exceptions. He is detail oriented, methodical and rigid, just like his mother. He will probably loosen up with age, like I did to some extent, but it does come in handy doing certain types of work/jobs, so it's not all bad. It's interesting to watch though.
The big thing everyone wants though is the recipe for the cake, which was nut free, gluten free and vegan so that EVERYONE could eat it. Whew!
|la pièce de résistance!|
Vegan Brownie Recipe
3/4 cups sugar
3/4 cups flour (or gluten free flour blend)
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 vegetable oil
1 tsp vanilla
Mix everything with a fork until blended. Pour into a greased pan. Bake at 350 for 22-25 minutes.
Vegan Buttercream Icing
(This recipe came from The Kitchen Magpie)
1 cup vegan margarine (Becel makes one. I used Earth Balance coconut spread though)
3 tsp vanilla
4 cups icing sugar
1-3 tsp rice milk (I did not need it)
Use a mixer to beat margarine until fluffy. Slowly add vanilla and icing sugar. Check for consistency. If you need to add milk, do just a bit at a time.
Place in fridge until you are ready to decorate.