Well the littlest one turned . . .
The bigger one turned . . .
Brian turned 32 somewhere in there, but I got him French Crullers for his dessert. Our anniversary happened, too.
And then I turned . . .
Convenient how those candles worked out, mm? Also I just love that I had Leland when I was 27. See, that means when he turns 3, I am 30 (for 2 weeks anyway!), turns 14 I am 41, turns 25 I am 52 etc. It’s even BETTER because my mom had me at 27, so when Leland turns 6, she will be 60, 17 and 70, 28 and 82 . . . AND THEN if Leland has a baby at 27, then there will be all that, plus when that baby turns 9 my mom will be 90 etc etc . . . NUMBERS ARE FUN
I can’t stick to a recipe as written, so here are my links and notes, as well as my attempt at writing down my frosting recipe. It was basically the same frosting for each cake with a little flavor variation.
Elliot’s cake was based on this healthy banana cake, because I don’t let him have much sugar yet – but I used regular flour and added some honey I think? It’s a dense cake, but pretty yummy.
Leland wanted chocolate cake for his birthday – I used my great-grandmother’s “Wacky Cake” recipe – no eggs, milk, etc and uses vinegar! This is our recipe, but you can find all kinds of other variations online.
1 1/2 C flour
1 C sugar
1/2 tsp salt
1 tsp baking soda
1/3 C oil
1/4 C cocoa
1 Tbsp vinegar
1 tsp vanilla
1 C cold water
1 round cake pan, 350 degrees for 25-30 minutes
My birthday cake was more of a shortbread/bar type dessert. I used this lemon bar recipe but did not use the glaze and frosted them instead. If I made them again I would cook them for less time – keep a close eye for when they are done as stated in the recipe!
A note on prices: I bought mascarpone first at Stop and Shop for $8 for 8 ounces, at PriceRite I paid $4.50 for 16 ounces. Cheapo store for the win!
Okay, here is my approximation for a large amount of frosting (i.e. way too much for one cake round):
16 ounces mascarpone
1-2 C powdered sugar
1/2 – 1 C whipping cream
flavoring – 1 tsp vanilla OR zest of half a lemon and a little juice
Straight out of the fridge, whip up the mascarpone a bit with a spoon or spatula, mix in the powdered sugar to your sweetness liking. In a separate bowl, whip the cream. It is not necessary to whip it all the way to stiff peaks. Fold it into the mascarpone mixture, mix in flavoring. Keep refrigerated.
My first attempt, I left the mascarpone out for a while thinking it would need to be room temperature to mix, and then I used an electric hand mixer. This was all too much for the delicate mascarpone and it had a curdled texture (but not taste). I also only used my milk frother for the cream since the kids were sleeping, and just whipping it up a bit worked fine – I have not tried it whipping it to stiff peaks as Martha directs. I also wasn’t a fan of using applesauce in it as in the first recipe, so Elliot just got a version with less powdered sugar.
There you go! So yummy . . . now I’m going to try to get back off of eating sweets . . .