Today I made a cake mix from a box in order to focus on learning how to make white butter cream frosting. It was too sweet, I thought. If anyone wants to share their egg-free frosting recipe with me, I'm open to it.
Before I could explain how to be delicate when spreading the sprinkles (which John chose: green shamrocks!), he had dumped the entire bottle in one pile.Ultimately, my boy ate all the frosting off his cake and that was it. John simply doesn't like cake and he never has! I swear, I'm thinking for his birthday party that I'll make him a giant chocolate chip cookie cake (meaning, a big chocolate chip cookie baked into a cake pan) because I want him actually to like his dessert that day.
In the afternoon, we went to McDowell Park and tried a new trail, and this one took us along a lake.
Who is that big girl who is no longer my baby?!
This is a "grandparent video" of the kids throwing seashells (meaning, it's boring except for family, I'm sure). Mary rarely stops talking, but I couldn't get her to talk on camera (as I'd been trying all day).
Yes, who is that big girl?! Wow! A beautiful transformation.
ReplyDeleteAs for Cake...Kids do just like frosting. Mary Elizabeth likes it all. John Joseph, too, but he used to only eat the frosting. I bought Will's cake this year, and he has yet to eat ANY of it! He just wants ice cream. Shrug. A cookie cake sounds like a good plan.
? Does John eat peanut butter ? In- stead of a single-layer "choco- late-chip cookie" birthday cake with peanut-butter filling (or frosting including peanut butter)
ReplyDeleteThis is an egg free frosting recipe that stays stable at room temp, and is practically foolproof! I use this all the time, but it is chocolate.
ReplyDeleteCocoa Fudge Frosting
1/2 C butter
1/2 C unsweetend cocoa powder
3 2/3 C sifted powdered sugar(1 box)
5-7 Tbs milk
1 tsp vanilla
Melt butter in pan over medium heat. Add cocoa and heat 1 min., or until smooth, stirring constantly. Pour into mixing bowl and add vanilla. Add sugar and milk alternately untill all the sugar has been added and the frosting is spreading consistancy.
The best thing about this frosting is that it "sets up" when left uncovered so if you use it to frost cupcakes and pipe it on it stays put and looks pretty but is still soft when you bite into it. Store bought frosting stays gooey and runny no matter how long it sits out. Oh, and I always make a double batch to frost a two layer 9 inch round cake. You will have extra but I hate running out in the middle of frosting a cake! Hope you like the recipe!