1 John 1:9

If we confess our sins, he is faithful and just to forgive us our sins and to cleanse us from all unrighteousness.

THE BIRTHDAY CAKE!

Ok, I have a confession to make.  I have never made a birthday cake in my entire life.  But, my middle child had picked out what he wanted back in August of last year, and he has not forgotten.  So, who am I do deny him the pleasure of getting exactly what he wanted.  So, I set out to make the cake.

So, once again I used the recipe from the icecream cupcakes.  Well, little did I know that this is a pound cake and it doesn't "fluff" up like a box cake.  So, I had to make more and more cakes to make it like I wanted.  I would not recommend this cake recipe for a birthday cake again.  When the next birthday cake comes around, I WILL be using a new recipe.

So, anyway, I made a Double batch for the sheet cake on the bottom.  Then, 2, 8" round cakes for the top.  Then, I ran out of butter...........  I still needed buttercream icing.  Well, you can't make butter cream icing without butter, so I sent my sweet hubby to the store to get me LOTS more butter.

Here is the recipe for the butter cream icing.  It was really good!

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

3-4 cups confectioners (powdered) sugar, SIFTED

1/4 teaspoon table salt

1 tablespoon vanilla extract

up to 4 tablespoons milk or heavy cream

 

Directions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

 

So, I made a batch of white and iced the bottom layer.  Then, I made the red and iced the round cakes.  Then, I purchased some all red M & M's, and a bag of all white M & M's, and then just a small bag of regular M & M's.  I placed each and every M & M on that cake.

 

And here is the results of the cake.  My son LOVED it, so that is all that matters!

 

 

Proverbs 17:17

A friend loves at all times and a brother is born for adversity.

Oh, that verse is sooooo true in my house.  Can I get an Amen!  My kids fuss and fight all the time!  But, they love each other to death (just don't let the others know.  LOL!)


Speaking of kids.  It was my middle son's birthday the other day.  So, momma had to make cupcakes to take them into school.  Well, its not just any old cupcake.  He had seen another kid from another class have the  icecream cupcakes.  So, he wanted those.

Well, I had no idea how to make them, so off I searched for them.  Did you know there are several methods to making these?  So, I HAD to do a test batch a few weeks before his birthday to figure out which was the easier way to do this.  Because I am ALL about easy.

And here is what I found:

And by the way, did I say I was all about easy?  Yea, I make our cakes from scratch, so we don't get any preservatives in our system, so easy is not a word that is used in my kitchen that often.

Cake recipe:

Ingredients:

1 1/2 cups (3 sticks) butter , room temperature

2 1/4 cups sugar

5 eggs

2 tsp vanilla extract

3 cups all purpose flour

3/4 tsp baking powder

1/4 tsp salt

3/4 cup milk

 

Directions:

In one bowl mix together butter and sugar until light and fluffy.  Add eggs 1 at a time.  Add vanilla and blend until smooth.

In a different bowl, mix together flour, baking powder, and salt.

Alternate adding flour mixture and milk to the sugar/butter mixture, until all is combined and smooth.

 

Now, to make this into ice cream cupcakes......

 

Using a cookie press, put batter in cookie press.  Squeeze batter unto ice cream cones until they are about 3/4 of the way full.  Continue this until all of your ice cream cones are filled.  Make sure the ice cream cones stay upright at all times.

 

Bake in a 350 degree oven for 30-45 minutes.

 

Then, I cheated.  I used store bought icing.  and sprinkles.

 

And here are the results!

 

Enjoy!