This birthday cake was made for a fun, energetic little girl who LOVES Minnie Mouse! Happy Birthday Kylen! It was so great to celebrate with you! Can’t believe you’re growing up so quickly!
This balloon is a birthday cake balloon with a Minnie Mouse balloon on top (the feet are squeezed in.) I had thought about twisting Minnie Mouse permanently in on top of the cake, but this way, you can easily take Minnie off and just hold the Minnie Mouse balloon if you want.
The balloon cake uses the same pentagonal base design you see in most of my balloon cakes. Minnie Mouse is made based on this design by Syan. I need to work on the cheeks a bit so Minnie is less like a chipmunk. Not pictured here is a heart balloon that I attached to Minnie’s hand with “Happy Birthday!” written on it.
I made this cake for a Christmas party today. I wanted to make a cake larger than the one I usually make, and made this two-tiered six-sided cake.
To make this cake, I used fourteen white 260s, two green 260s for the top of the cake, six green 160s for the frosting to decorate, and a couple scraps for the candle. It was the first time I made a cake this size and took 2+ hours.
Hope everyone has a wonderful holiday!
Happy Thanksgiving everyone!
I made three turkeys this week – the easier, inedible kind. Took about 10+ minutes each after I figured it out. I saw a photo of another version of a balloon turkey online a while ago and wanted to try to make one sometime.
To make this balloon, I used a 350 brown balloon, two 260 brown balloons, and part of a white 160 balloon. First, make the main body with the 350 balloon. Do a three bubble roll-through and then wrap/tie the fourth bubble in place. Second, use a 260 balloons to make a wing, slide it through the body, and then make the second wing on the other side. You’ll probably have some balloon left over – pop it or use scissors to remove it. Third, use the other 260 to make the legs. You’ll likely use the entire balloon for the legs. Lastly, add the bone to the legs using the white 160.
Here’s a fun food balloon. This balloon requires a few different neat techniques to make the cone itself and to attach the cherry to the ice cream. No glue was used. This is 100% balloon!
I got the idea for this balloon when I saw this ice cream cone balloon by Mishel Sabbah. However, I didn’t have any Geo Blossoms of the right color, so I made the “ice cream” part a little differently. Also, my version is smaller and I added a tulip twist to the cherry.
To make this balloon, I used five blush 160 balloons for the cone (you could also use goldenrod or brown), one white 160 and one 5″ round for the ice cream, and a small scrap of a red 160 for the cherry.
The cone is made the same way you’d make the base of the cake balloon, except you shorten the bubbles as you go to achieve the cone shape. You won’t use up the entire blush 160 balloon, and can use one of the resulting scraps to attach the cherry, and another scrap to put the entire balloon together.
I should explain how to attach the cherry in more detail in another post, but it basically requires inserting the (blown-up) cherry into the white round, tying it to the white round, pushing the cherry out of the round balloon (turning it inside-out), and then inflating the round balloon.
If you like sprinkles, you can draw some “sprinkles” with some colorful markers.
Happy Birthday Em!
I’ve been trying to think of ways of using my heart balloons, and here’s a good one!
You’ll need just one heart balloon, and a part of a green 160 balloon for the stem. To attach the stem to the heart balloon, you’ll use the raisin twist (the same way you attach Hello Kitty’s hair bow.)
Lastly, draw the seeds on the strawberry with a black marker.
These are really cute and really simple! And young kids will be able to recognize them easily!