Feeds:
Posts
Comments

Posts Tagged ‘I love cake’

You may be wondering why you haven’t seen my annual Mooning Over the Passage of  Time or CakeRelated Therapy posts.

You know. The ones where I get all misty-eyed and sentimental about my child’s birthday and try to self-medicate with complicated baking projects.

Maybe you think I’ve gotten it over it! Outgrown it! Filled my life with better and more interesting things to think about!

Or, if you are a longtime reader of this blog, and/or A Realist, you may assume you just missed it.

Well, you haven’t missed it, per se. I’ve written it. Oh, I’ve written it. (I have, in fact, written – let me check here… —  2,349 words on the topic.) I just haven’t posted anything because… well, I am making my own eyes roll is really the best reason I can give you.

But I did have the annual mooning. And I did make some cakes.

fifth-birthday-4.jpg

Unicorns in their carrying case at the party, waiting for eager five- and six-year-olds to gobble them down!

Carla wanted to have a unicorn birthday party, so I made unicorn cupcakes for the party. We invited fifteen of her friends. They played on an indoor playground. They ate pizza. They ate unicorn cupcakes. I turned one of her getting-sort-of-grubby dresses into a Unicorn Dress via the magic of iron-on unicorn and stars appliques.

Fifth birthday 7

Baking Secret: I made so many cupcakes that I had… many left over. And I didn’t take this picture until many… weeks had passed. One can only think that the cupcakes would have photographed better had they been FRESHER. These have survived a birthday party, being in a hot car while the birthday girl ate a post-party lunch (she did not eat pizza AT her party), then being in my fridge for weeks. Of course, one might also choose to blame poor photography skills. One has many choices, is what one should know.

For her family birthday party, we went to Carla’s favorite restaurant for tacos. After dinner, we had cake. Carla had requested a purple cake with chocolate frosting. Last year, she wanted a purple cake with black  frosting, a concept I was more amenable to this year. But I went with chocolate.

(Disclaimer: I went with chocolate. But then I tried, briefly, to dye it black. But I only had regular black dye, which turned the chocolate frosting a disturbing shade of grey. [Apparently you need to use some sort of extra-dark cocoa powder AND extra-black black dye to get a truly black frosting.] [Do you think I didn’t check at our local Joann fabric and local baking stores to see if they had these items in stock? If you think I did not, you don’t know me at all.] So then I had to use ALL of the brown dye I own, which was a lot, to get the chocolate to be a nice, dark chocolatey color.)

My husband was very skeptical that that cake would be aesthetically pleasing. I was more optimistic, and plus I had A Plan. A Plan that involved gold and sparkles, which Carla loves.

fifth-birthday-3.jpg

Baking secret: The only way I could get these sprinkles to stick to the frosting was by throwing handfuls of them at the cake. There are STILL tiny white sprinkles on my floor.

I think it turned out rather cute, right?

Fifth birthday 2

Why yes, the cake IS a little crooked, thank you for noticing! I tried to compensate for the lean by taking an off-center photo which is, of course, my specialty.

I wish I had photos of it with the shiny gold candles in it, too. They were adorable. Oh well.

See? Chocolate on the outside, purple on the inside! (My mother-in-law noted that it seems more blue than purple. It is NOT BLUE. I applied the dye myself and it is most definitely PURPLE. Thank you for your comment.)

Fifth birthday 5

Baking Secret: While I never thought I would do it, I DID end up using cake mix to make the cupcakes AND the cake alike. I doctored the mix before baking — butter and milk instead of oil and water, plus I added real vanilla bean and pure vanilla extract — but it was SO MUCH easier than making the batter from scratch. To make sure I wasn’t being TOO easy on myself, the filling between the layers is homemade chocolate ganache.

The cupcakes are gone. The cake is gone. The leftover ganache, which I just ate right now by the spoonful, is gone.

And now I have a five-year-old. An independent, brilliant, confident, creative, twirly, curious, still-sucks-her-thumb, sometimes-cuddly-sometimes-not, animal loving, imaginative, LEGO building, super fast running, fearless, charismatic, hilarious, beautiful five-year-old. She gets better and more fascinating and more complicated and more herevery day. I am so very lucky to have her in my life, so fortunate to be able to watch her and help her and enjoy her as she grows. (But I still have all the attendant Feelings™ that accompany my baby’s inexorable transition from infant to adult.)

fifth-birthday-1.jpg

Why yes I DID color coordinate her wrapping paper with her cake, thankyouverymuch.

Advertisements

Read Full Post »

My daughter turns THREE tomorrow, and I am having Feelings. Lots of good feelings, about her. But also sad, sentimental feelings about How Quickly Time Flies and How This Might Be the Only Three I Get and how bedtime issues might be preventing me from properly Cherishing. And also also the long tail of Sadness Surrounding Her Birth and the attendant Guilt for Feeling Sad At All Because It All Worked Out Okay.

So! I am distracting myself with cake!

Carla specifically requested a vanilla cake with blueberries and vanilla frosting. And for her school treat, she wants to bring blueberry cupcakes with sprinkles.

I have been spending pleasant hours looking for Just the Right Recipe, which has – as I mentioned, just now – been pleasant. But it’s also been fruitless (ha – blueberry pun) because The Exact Cake is not out there. Or if it is, I haven’t found it.

Don’t get me wrong! I HAVE uncovered many many MANY delicious sounding recipes. But it seems that most bakers pair blueberry with lemon. And why wouldn’t they? It is a DELIGHTFUL combination. I would in fact eschew the blueberry and just go with the lemon. BUT. It is not my birthday, and I aim to please.

One of my Life Goals has been to bake a cake. A from-scratch cake, with from-scratch frosting. The first cake I baked was for Carla’s first birthday, and I baked three: 1. A practice cake, which turned out so well I then immediately went on and made 2. A smash cake for Carla and 3. A real cake for me all the guests at her birthday party.

First birthday 1

I mean, if you think I have Feelings now, just imagine how intense those Feelings were at her FIRST birthday! So lots of cake was in order then as now.

Her first birthday cake was a banana cake with cream cheese buttercream. I do not like bananas, so I had to take my husband’s word for it that the cake was amazing. Carla, for her part, seemed to enjoy it immensely. It was maybe her second encounter with cake and she made short work of the smash cake (to my husband’s chagrin).

The rest of us ate the other cake, which was lemon with lemon curd filling and lemon buttercream.  It was DELICIOUS, but that’s my kind of cake, you know?

For her second birthday, I made a chocolate cake with chocolate cream cheese frosting. Let me just clarify right here that in my opinion, cream cheese frosting is The Best, hence its repeated appearance in this post and on the cakes I bake. But if I am making vanilla buttercream for THIS YEAR’S cake, I suppose that means no cream cheese. BUMMER.

Second birthday

Speaking of this year’s cake, after that detour into birthdays past, and also I have a strong an unaccountable craving for cake, don’t you? what I have found is a lot of vanilla cakes, and some lemon cakes with blueberry buttercream, but no vanilla cake with blueberry buttercream.

So I am going to have to put some recipes together, which makes me feels like A Real Baker. Clap clap! Very exciting.

I even looked at Actual Cookbooks for help, Internet, which is unusual for me. But they proved Very Unhelpful in this instance.

Third birthday 1

Right now, I am wavering between this recipe for white cake from Test Kitchen…

Third birthday 2

(although I would also scrape some vanilla bean seeds into it, and instead of using almond extract, I would just double the vanilla extract) and this recipe for Very Vanilla Cupcakes from Sally’s Baking Addiction.

And look! That very same recipe just so happens to have a vanilla buttercream to go with it!

And for the blueberry frosting between the layers, I am doing a LOT of waffling.

First waffle: blueberry filling vs. blueberry buttercream. If it were LEMON, I would of course go with lemon curd. It would make a nice little tart opposition to the creaminess of the frosting on the outside of the cake.

But blueberry isn’t really TART. Well, I see that this recipe for blueberry filling from Mother Thyme includes lemon juice, presumably to up the Tart Factor (Hmmm. Sounds kind of racy for a toddler, no?), but it worries me. Even though the recipe says to chill the filling, I’m afraid it won’t gel correctly, and then we’ll have soggy cake. IS THERE ANYTHING WORSE? (Yes: Soggy hamburger buns.)

Here is a potential solution: Bean Town Baker has a recipe for blueberry curd that seems like it would address both the tartness and the sogginess issue. Curd is a weird word. Curd. Curd. My only hesitation is that I am not the best at MAKING a curd. The eggs have, in the past, egged up on me. Which is disgusting. When I’ve used lemon curd in cupcakes and cakes, I tend to by it in a jar because it’s much better and MUCH easier. Also: no egg bits amongst the creamy lemony tarty goodness. What are the odds I can track down some pre-made blueberry curd? A very quick google says “not good.”

Second waffle: If I go with blueberry frosting, I am waffling between this blueberry buttercream from I Heart Kitchen or adapting this raspberry frosting recipe from Sally’s Baking Addiction. The former gets points for being super simple AND using fresh blueberries. The latter sounds more decadent AND I already have blueberry preserves in my possession.

Now wait a second… Here is a recipe for blueberry CREAM CHEESE frosting from White on Rice Couple! But, while it sounds better to ME, I’m not sure it really adheres to the desires as expressed by my daughter. So maybe next time.

I have been dithering, as well, about throwing a blueberry or two into the actual batter of the cake, to see if that increases the blueberry quotient. But Carla really seemed specific about wanting VANILLA cake. So I will probably just go with adding some fresh blueberries to the top and sides.

OH! Or, for the kids’ cupcakes, I could FILL them, with blueberry filling/curd! And top them with vanilla buttercream! Maybe that’s what I’ll do. Sorry, toddler parents! Get your Shout spray and your Oxi Clean ready!

All right! To the store for Cake Supplies! And birthday hats.

Read Full Post »