It's my birthday.
Every year, for everyone's birthday, I make cake. I take special orders: what flavor, what color, what design? And I make a cake.
Even my own.
No, really, I enjoy it, and prefer my cake over store-bought.
This year, I was going to make sponge cake with alternating filling layers of blueberry and lemon, with fondant icing and a big white fondant bow on top. Simple, elegant, delicious.
Then my daughter told me that she wanted to make me a cake. I was so touched by her generosity...by her thinking of me... Of course I agreed to forego my traditional cake baking and let her run the show! And run the show she did! She made a cake from scratch with no adult assistance at all. She found the recipes. She did it all. And we got to eat it.
And it was good.
I am so proud of my little cake baker. But most of all, I am so proud of her spirit of giving.
Bayberry's Dark Chocolate Buttercream Frosting (Borrowed from Kittencal at Recipezaar)
frosts top and sides of a double layer 9" round cake, with leftovers for licking and sharing with siblings
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1/3 cup 1/2 & 1/2
- 1/2 cup dark unsweetened cocoa
- 1 1/2 tsp vanilla extract
How it's Done:
- Cream butter in mixing bowl. Add cocoa. Beat in sugar and 1/2 & 1/2 and vanilla, alternating adding sugar and 1/2 & 1/2 / vanilla until smooth and creamy. Stop every so often and scrape down the sides of the bowl.
- Frost cake as desired.