Rozlyn's Birthday Party

I love making birthday cakes for other people but I LOVE making birthday cakes for my daughter. I love it even when my original plan fails miserably the day before (edible balloons are harder than I imagined), even when I don't have birthday candles (chanukah candles are a great substitution), and even when I decide to serve a super crumbly cheese to two-year olds the day after I clean the house (thank goodness for my vacuum).

I learned a handful of other things at Rozlyn's two-year birthday party:

1. Others believe I have the skill to hand carve wooden letters. I should take ownership of this and not let them know that Michael's also has a knack for selling said letters...for $9.99.

2. The level of skill that it actually takes to make sugar cookies that say "happy birthday" is indirectly correlated to how much skill other people think it takes.

3. Baking cookies directly on a cookie sheet without parchment paper or a silpat takes a major leap of faith...or this awesome pan from NordicWare. No, honestly, try it if only so that you can photograph a cookie on the beautiful herringbone pattern.

4. And lastly, everyone loves almond cake, even babies.

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Sugar Cookies

2 1/2 cups all purpose flour
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 egg
1/2 tsp vanilla extract 

Make the cookies: Preheat oven to 350°. Sift together the flour and salt in a small bowl. Set aside. 

In the bowl of an electric mixer fitted with the beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute.

Add half of the flour mixture to the butter mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes. 

Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days. 

Remove the dough from the refrigerator and let stand for 10 minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick. Use cookie cutter to cut out desired shapes. Refrigerate the cookies until firm, 20-30 minutes, before baking.

Bake the cookies until golden brown around the edges: 11-13 minutes, depending on size.

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Lemon Cake with Lemon Curd and Cherry Frosting

It's amazing what one year can make in baby's life: They start walking. They start talking. They start dancing and they become incredibly selfish tiny humans.  Let's take Sadie's birthday party, for example: At Sadie's first birthday, she offered all of her cake to her doting adult guests.  This year? Sadie and her other toddler friends (including an adorable curly haired girl named, Rozlyn), inhaled the cake before letting any adult get a bite.  

At least they have their priorities straight?

(And thanks to rocket moon photography, we have photographic evidence of it all!)

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Lemon Cake with Lemon Curd Cherry Frosting
adapted from Hummingbird High

Vanilla Cake
4 large eggs
2 large egg yolks
1 tbsp pure vanilla extract
1 1/4 cups buttermilk, divided into 1/4 cup +1 cup
3 cups cake flour
2 cups sugar
4 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature

Lemon Curd
1/2 cup granulated sugar
1/4 cup freshly squeezed lemon juice
zest from 1 lemon
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into 1" cubes

Buttercream Frosting
4 cups powdered sugar, sifted
10 tbsp unsalted butter, room temperature
a pinch of salt
2 tbsp whole milk
2 tbsp 100% pure cherry juice

Make the lemon curd:  Whisk together the egg yolks and sugar in a glass bowl. Whisk in the lemon juice, and lemon zest. Place the bowl over a pan of simmering water (a double boiler) and stir with a wooden spoon (or whisk) for 7-10 minutes or until the mixture is thick and no longer falls in a quick stream back into the bowl.

Remove from the heat and strain through a sieve, if needed. Add the butter and stir until combined. Chill until room temperature. This will keep for a few days in the refrigerator

Make the cake: Preheat oven to 350°F. Prepare three 8-inch round cake pans by spraying generously with cooking spray and lining the bottoms of each with parchment paper circles. Spray the parchment paper circles with cooking spray as well.

In small bowl, whisk together eggs, egg yolks, vanilla extract and 1/4 cup buttermilk. Set aside.

In the bowl of a mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Beat on low speed for 1 minute or until well combined. With the mixer on its lowest setting, add butter and the remaining 1 cup buttermilk. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.

After 2 minutes, reduce the mixer to low. Add the egg mixture in 3 additions, adding the next addition only when the previous has been fully incorporated. Once all the egg mixture has been added, scrape down the sides of the bowl and beat on low speed for only 1 more minute (do not over mix).

Divide the batter evenly between the three prepared cake pans and bake for 30 to 35 minutes, or until a skewer inserted into the center of each cake comes out clean and the top of each cake bounces back when gently poked. 

Make the buttercream: In the bowl of a mixer, combine powdered sugar, butter, and a pinch of salt. Beat on medium-low speed until the mixture comes together and the butter is fully incorporated throughout the sugar.

Reduce the mixer to low. Combine milk and juice in a separate, small bowl and add to the butter mixture a little bit at a time. Once all the liquid has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. 

Assemble the cake: Fill each layer of the cake with a 1/4" thick layer of lemon curd and cover with a nice coat of fluffy cherry buttercream.

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Brown Sugar Bundt Cake

I love decorating cakes with sugary, buttery frosting with sprinkles and flowers and chocolate and anything else that makes you smile. But sometimes the prettiest cake is also the simplest.  And in my opinion, the simplest cake is one baked in this gorgeous geometric bundt pan.

Please, don't cover this cake with any additional decoration; it is way too pretty on its own. And guess what, it tastes just as good as it looks.

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Brown Sugar Bundt Cake
from King Arthur Flour

1 cup butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups all purpose flour
1 cup sour cream
1 1/2 tsp vanilla extract

Make the cake: Preheat the oven to 350°F. Using a baking spray (not cooking oil), lightly grease a 9 or 10-cup Bundt pan making sure that every crevice is covered (use a pastry brush for this).

In a large bowl, beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl.

Add the baking powder, salt, and baking soda, then gently beat in half the flour. Gently beat in the sour cream and vanilla, then add the remaining flour, mixing just until blended.

Scoop the batter into the prepared pan and get ready to get some aggression out: find a firm surface such as a cutting board to firmly tap the pan on. This forces trapped air bubbles out and get the batter into every nook and cranny of the pan.  Bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Remove the cake from the oven, and cool in the pan for 15 minutes before transferring to a rack to finish cooling. 

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