I promised you that I’d bring you pics and the recipe for the new cake we made for Bella’s Birthday celebration dinner…
Christopher does most of the cooking in our house…I see cooking mostly as a chore, while Christopher sees cooking as his favorite artistic expression. That probably explains why no one will eat my cooking and they all love his!!
I am really good at ideas and inspirations, so I find stuff for him to make. His gift is taking the ideas and flavor inspirations and making wonderful creations for us.
I do get to help with all of the baking, though. I have mastered the art of cookies, and I have been conquering the cake.
We’ve been making all of our kidlets’ birthday cakes over the years…some of them turn out to be wild and even a bit weird Elmos or garden flowers and even Lightening McQueen cakes. Some times we don’t do the character thing and keep it to yummy and beautiful creations, like strawberry shortcakes or chocolate-cake-and-cream-roll cakes. But they are always a work of love and joy and celebration.
Bella’s Birthday Bash Cake was adapted from a recipe from Martha Stewart Living magazine. I actually get the hard-copy magazine delivered to my home (one of the best gifts I have ever received), but I will include links to the recipes online for you. On a side note, Living is one of the best sources of inspiration for all kinds of neat stuff ~ color schemes, decorating, how-tos, party planning, collage fodder, crafty projects, recipes, all kinds of stuff. Some of the inspiration is exactly what is in the magazine and other inspiration is indirect, but every month it is chock-full of great stuff. I visit the online site for ideas regularly as well. I most often go to allrecipes.com for food ideas, but Martha Stewart totally rocks!
I know that ours doesn’t look exactly like Martha’s cake, but we opted out of the flaked coconut on top of the cake and put on the raspberries. Bella loves all things produce, and for her, more is better.
Christopher and I actually did this whole thing together. We had a great time, and the cake turned out beautifully and yummy and was a big hit.
I would only suggest a couple of adaptations for the next time around:
- We used Knotts Berry Farm raspberry jam for the goo in between the layers. It was way too sweet. WAY too sweet. Next time we will make our own raspberry compote for in between the layers.
- We did not fold a bunch of raspberries into the batter just in case the kidlets didn’t like the cooked raspberries. The batter got a little bit dry, as the batter accounts for the juice in the raspberries cooking into the batter. Next time I will add a bit more whole milk to make up for that and keep the cake a little more moist.
- I cooked it too long, by about 3 or 4 minutes. Be careful not to overcook, just let the cakes get barely golden before getting them out of the oven.
But the flavor and texture were both awesome, the meringue was the perfect amount of sweet and fluffy, and the whole thing is a fairly simple recipe and didn’t take too long. Definitely one we will try again in the future!
Prompt: Do you have a favorite cake recipe? I would really love to hear about it 🙂