A Happy Birthday and a Pillow

Just a quick post to say that I am busy sewing away getting things ready for my etsy shop :). But we did celebrate a birthday in this house. My middle boy turned 9 last week. He requested a chocolate cake with vanilla frosting just like his brother but it had to be blue. Okay no problem I can do that. I used this cake and frosting recipe again, it never fails me.

I also finished up a little project for my daughter. A while back I embroidered this sweet strawberry shortcake with plans on making it a throw pillow. Throw pillow forms can be pricey so I went to the goodwill and found an ugly throw pillow but it was in great conditions. It still had the tag on it but I bought it for $1.99. I used some fabric that I had in my stash. I love the way it turned out!

The back is minky dot fabric, oh so soft but a pain to sew. It’s so slippery. Oh well not perfect in the back but I don’t think that Cierra will care.

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Happy Birtday D’Andre

10 years ago I became a mother to the most outgoing, intelligent, athletic and funny little boy. Mom and dad love you buddy.

He requested Chocolate cake with vanilla frosting. So of course I had to oblige. I originally wanted to make the icing red but duh when you add red food coloring to whitish frosting it turns pink and I didn’t think that my now 10-year-old (man where does the time go) boy would appreciate a pink cake. We will save the pink for his sisters cake. So with a little Lot of mixing I endend up with vanilla frosting that looked like chocolate. But I do have to say that it did taste amazing. This will be my regular chocolate cake recipe for sure.

One-Bowl Dark Chocolate Cake

Yield: 2 8″ cakes Serves: 8+ Ingredients 1 1/2 cups all-purpose flour 1 1/3 cups sugar 1/2 cup (60 g/2 oz) dark cocoa powder 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 1 teaspoon salt 2.5 liquid oz (75mL)vegetable oil 5 liquid oz (140mL)buttermilk 4.5 liquid oz (130 mL) espresso or strong, hot  brewed coffee 2 eggs, room temperature, lightly beaten 1 tablespoon (15 mL) vanilla Method 1. Preheat oven to 350° F (180°C. Prepare 2 8-inch round cake pans with  butter, parchment paper rounds, and cocoa powder. Tap out excess. 2. In bowl of electric mixer, sift all dry ingredients. Add  all remaining ingredients to bowl with the dry ingredients and with paddle  attachment on mixer, mix for 2 minutes on medium speed (you may need the  plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter  will be liquidy. 3. Bake for 15 minutes and rotate pans in oven. Cakes are done when toothpick  or skewer comes clean–approximately 25-30 minutes. Try not to over bake. 4. Cool on wire racks for 20 minutes then gently invert onto racks until  completely cool. Whipped Vanilla Frosting Ingredients 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes 3.5 cups confectioners’ sugar, sifted 3 tablespoons milk 1 tablespoon pure vanilla extract a pinch of salt Method 1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. 2. Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. 3. Best used right away (for ideal spreading consistency). Cake Source: Sweetapolita Frosting source: Sweetapolita I put mini chocolate chips on the side of the cake but you can add anything or decorate any way you want. Here is one way I want to make it in the near future.