|First Birthday Cake!|
When I do something, I DO something. I'm laid back 363 days a year - until that birthday celebration starts creeping up and then something incredible happens: I think I can bake. Not only bake, but come up with these grandiose ideas of triple layer, raspberry-infused ridiculousness. I just can't seem to help (or stop) myself.
This reminds me of a story when I first started dating my husband. He has no patience really and hates surprises, but I didn't know that at the time. It was Valentine's Day and I got this crazily dumb idea to bake him a "love" cake. I don't even know what that is and I'm embarrassed to say it now, but that's what I did. It was affectionately called the Triple Chocolate Celebration Cake and required mousse, ganache, chocolate cake and fruit. Knowing what I know today, I would never have attempted this; it took days to make and when you're trying to surprise someone with this beautiful cake - it's no easy feat to hide mousse and a triple layered cake in the refrigerator. He was annoyed to say the least and by the time Valentine's Day came around, it was incredibly anti-climatic and I almost threw the whole cake in the garbage.
|My go-to birthday cake recipe:|
Deluxe Devil's Food Cake
We have both moved on from that Valentine's Day, but I'm not so sure I've really learned my lesson.
|The cute reindeer cupcakes for my son's first birthday. |
They did end up looking like a moose, droopy faces and all.
|I especially love torturing my sister and getting her |
on board with these birthday treats!
Happily, I have my go-to 'birthday cake recipe' that I'm willing to share: Deluxe Devil's Food Cake on the Softasilk cake flour box. It's really delicious if I don't mind saying so and I accompany this cake with some fun "theme of the year" cupcakes like Spiderman or reindeer (or moose cupcakes when the marshmallow face starts melting and drooping, but hey, moose are cute, too!)
|The start of something wonderful.|
Whoa, look at me! I'm giving out baking tips now which goes to show all you need is a little creative spirit, patience and the right tools (or people to ask) and us 'non-bakers' will be on our way.