Planning your kids Birthday Party & Healthier Sweets Table Menu by a Registered Dietitian

Written by RD, Elis Halenko, and nutrition student, Sydney Grier MHSc.

Blog Sponsored by The Canadian Sugar Institute

As a child my birthday parties were always very sweet but simple; they would consist of pizza, a few party games, like pin the tail on the donkey, and of course, cake.

As a food stylist, dietitian and now mom I get a kick out of dreaming up ideas for Ella’s birthday parties. With Ella’s 2 Sweet Garden Themed Birthday Party around the corner, I have been thinking about the decor, games and the kinds of foods Ella would enjoy having at her sweets table.

Traditional candy and treats are often filled with unnecessary ingredients, which of course, in moderation, can fit into a healthy lifestyle, however I love making treats at home because this gives me full control of the recipes. Today I have created 5 healthier, fun recipes ideal for a kids birthday party. Some of these treats are great for toddlers and anyone else really, such as the butterfly fruit and marshmallow kabobs and chocolate dipped sprinkle sugar cone fruit cups, and others are more appropriate for older kids and adults, such as the matcha almond cups and edible flower lollipops. We will be using techniques such as the double boiling technique that is used to slowly and evenly melt chocolate and boiling sugar to caramelize it to the hard crack stage – giving you that classic candy crunch!

But before I share my sweets table menu and recipes, here are some kids birthday party planning essentials:

How to Plan Your Kids Two Sweet Birthday Party

Here are a list of things to do and consider while planning your kids birthday party:

Come up with guest list and send invitations (I love using Paperless Post)
Come up with party decor ideas and a list of items you have and those you need to source or buy – use Pinterest and Google for inspiration
Come up with party menu and grocery list
Come up with kids party loot bag ideas

Decor sourced for Ella’s Two Sweet Garden Themed Birthday Party:

4 Table cloths (2 for dining tables, 1 for the sweets table and 1 for the gifts table)
2- 6” folding tables (one for kids and one for adults)
6 vases (2 for sweets table, 3 small ones for each dining table)
2 bundles of artificial flowers and 2 bundles of live flowers
Paper napkins, large (dining table) and small (sweets table)
Compostable paper cups
Compostable bowls, plates, large (dining table) and small (sweets table)
Compostable cutlery, spoons, forks, and knives (for adults)
Large colouring paper (for kids table) and crayons
2 sets of balloons (1 pastel balloon arch for sweets table & balloons for the floor)
Party games and toys (bowling and mini golf set)
Dishwares for the sweets table (2 cone holders, 4 candy jars, 3 tiered cupcake platter, 2 plates and 6 tongs)
To-go boxes for the sweets table
Loots bags for kids (I made “cupcake” yogo’s and gifted each kid a baking tool like a mini spatula or whisk)

Two Sweet Garden Themed Birthday Party Menu:

Butterfly Fruit and Marshmallow Kabobs
Chocolate Dipped Sprinkle Sugar Cone Fruit Cups
Matcha Almond Butter Cups
Edible Flower Lollipops
Lower Sugar Banana Batter Cupcakes with Buttercream Icing

Butterfly Fruit and Marshmallow Kabobs

Yield: 12 fruit kabobs

Prep time: 30 minutes

Total time: 30 minutes

Ingredients:

12 Medium white marshmallows
1 Honeydew melon
1 Cantaloupe
10 Oranges
½ Cup of chocolate chips, melted for the butterfly eyes and smile
12 Kabob skewers
1 licorice stick or similar candy, for the antennae

Method:

Chop up the honeydew and cantaloupe into medium sized cubes appropriate for a kid to eat in 1 -2 bites.
Slice oranges into thin slices (about 6-8 slices per orange)
Skewer about 4 alternately melons on each skewer, followed by a marshmallow.
Peel the liquorice sticks and cut into 2.5 inch sizes for the antennae; using a toothpick push 2 of the liquorice pieces into the tops of each marshmallow.
Use toothpicks to secure the orange slice wings.
If you desire, use a double broiler system to melt chocolate and using a small piping tip or plastic bag, draw on the eyes and smile.

*Double boiler: This is used to slowly melt the chocolate, creating a smooth and pourable consistency. Fill a large pot with water and bring it to a boil. Place another heat safe bowl over the pot and place chocolate inside. The steam from the boiling water will slowly melt the chocolate – be sure to stir regularly.

Chocolate Dipped Sprinkle Sugar Cone Fruit Cups

Yield: 12 mini cups Prep time: 30 minutes Total time: 30 minutes Ingredients:

1 cup (170g) Semi-sweet chocolate chips
12 sugar waffle cones
1 cup of sprinkles
8-10 cups of fruit salad (berries, melons and grapes are what we used)

Method:

1. Lay parchment paper over a baking pan and set aside.
2. Over a double boiler* on the stove, melt the chocolate until smooth.
3. Once melted, dip the tops of the cones into the chocolate and swirl around until coated.
4. Right away, roll the chocolate dipped cones into sprinkles and set aside on the parchment paper lined baking tray to dry.
5. In the meantime, wash and chop up the fruit. We like using mini fun shaped cookie cutters like hearts and stars to shape the larger fruit, such as the melon. Small berries like blueberries do not need to be cut up for toddlers or older kids.
6. Spoon fruit into cones right before eating, or if you prefer to pre-portion ahead of the party, I recommend creating parchment paper cones that contain the fruit and sit into the cones nicely, so the cones don’t get soggy!

Matcha Almond Butter Cups

Yield: 9-12 mini cups

Prep time: 25 minutes

Total time: 25 minutes

Ingredients:

1 cup (170g) white chocolate chips
1 Tsp of coconut oil
½ Cup almond butter
1 Tbsp sugar
1 Tsp matcha powder

Method:

Over a double boiler* on the stove, melt the chocolate and coconut oil together.
Once melted, whisk in the matcha until smooth.
Add about 1 teaspoon of matcha chocolate into each cup to fill the bottom of the almond butter cup mold completely.
Chill in the freezer until set – about 15 minutes.
While matcha chocolate is setting, combine almond butter and sugar. If your almond butter is more on the liquid side, place it in the freezer for the remaining time as well.
Place ½ teaspoon almond butter into each cup and cover each with remaining chocolate. Freeze until set, about 20 minutes.

Edible Flower Lollipops

Yield: 8-12 Lollipops (depends on size of your lollipop mold)

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Ingredients:

1 cup white sugar
1/2 cup of water
1 tbsp of fruit extract of choice
8-12 edible flowers (or you can sub dried fruit of choice for a gummy center)

Method:

Lightly press edible flowers or dried fruit into the center of lollipop molds.
Combine sugar and water in a small pot over medium heat and stir until sugar is dissolved.
Cook the sugar mixture until water mostly dissolves, it starts to thicken and bubble with larger bubbles, as depicted in photo (or until candy thermometer reaches 300°F, or hard crack)
Remove the mixture from heat, then add flavoring extract and mix well.
Pour the candy into the molds and add in the lollipop sticks.
Let the mixture cool and harden before removing from the lollipop mold.

Planning your kids Birthday Party & Healthier Sweets Table Menu by a Registered Dietitian

Lower Sugar Banana Batter Cupcakes with Buttercream Icing

Yield: 12 cupcakes

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Ingredients:

3-4 Ripe bananas (depending on size), peeled & mashed
1/2 Cup Maple Syrup
1/2 Cup Vegetable Oil
2 Cups Flour (I use half whole wheat and half regular)
1 Tsp Salt
1 Tsp Baking Soda

Toppings: Buttercream icing recipe, I love using this recipe by Sally’s Baking Addiction and I finish these banana buttercream cupcakes with sprinkles

Method:

Preheat oven to 325 degrees F
Prepare a cupcake baking pan by lightly greasing it using a few drops of oil (or cooking spray) AND lightly dusting the sides with some flour so that it sticks to it. Be generous in covering the inside with flour, but it shouldn’t come off if you were to flip the pan upside down.
Peel the bananas & discard peels and strings. Mash them all together in a medium-sized mixing bowl until there are no chunks. Mix in other wet ingredients.
Mix in dry ingredients.
Pour the mixture into a cupcake pan; let it settle or bang/shuffle it on the counter to work out any air bubbles and to make sure it is evenly spread in the pan.
Place into preheated oven on the middle rack @ 325 F for 25-40 minutes.
Let them cool, remove from cupcake pan, top with buttercream icing, sprinkles and enjoy!

Regardless of what you decide to make for your kids birthday sweets table, remember that kids will enjoy being part of the process so have your kids help select the recipes and flavours and fruits. Older kids can help chop and skewer while younger kids can help mix, decorate and pour with assistance. Happy birthday to your littles!

Watch this 40 second reel to see the recipes here!