How to bake a cake

Darling JW turned 4 last week and we had a dinner with Oma to celebrate on the day and a big party on Sunday afternoon. Cake with Oma was a chocolate layer cake with strawberry jam, whipped cream and blueberries. Naturally we served this with vanilla ice-cream and shaved chocolate.
 Cake on Sunday was a layered butter cake with italian meringue frosting and edible glitter. Edible glitter is my new favourite thing. I don't want to know how they make it but I like it. A lot.
JW is still crushing on orange so we did red, orange, yellow and pink layers glued together with jam. At the last minute I realised that I am all out of pink food colouring (how did that happen?) so the pink layer is more modest than we'd intended. I doubled mum's cupcake batter recipe to make enough batter for 4 layers. Easy and delicious!
The only thing JW really wanted to have was a pizza party so Mr Duyvken spent the afternoon in the kitchen  giving our new oven a real workout and feeding the hordes. We had little white aprons for the kids and more food than people. It was noisy and messy and a lot of fun.
My sweet girl is 4. I just can't believe it.
Breathe in, breathe out. Heart full.
***********************
Robin's Chocolate Cake
Ingredients
1 cup self-raising flour
1 cup sugar
2 eggs
1/2 cup of milk
vanilla
3 tablespoons melted butter
2 heaped tablespoons of good quality cocoa
Method
Put all ingredients together and beat for 3 minutes.
Bake at 180C for 45mins of until a wooden skewer inserted in the centre comes out clean.
This is enough mixture for 1 loaf tin or 2 20cm round tins.

Oma's Cupcakes
Ingredients
2 cups self-raising flour
3/4 cup sugar
1/2 cup margarine or butter
1/2 cup of milk
2 eggs
1 tsp vanilla
Method
Combine all ingredients and beat for 3 minutes.
Bake at 180C for 15-20mins.
Makes 20 cupcakes.

Italian Meringue Frosting
Ingredients
5 egg whites
1/4 tsp cream of tartar
1 cup of sugar
1/3 cup of water
Method
Whip the eggs whites and cream of tartar together until stiff beaks form.
Combine the sugar and water in a small saucepan and bring to the boil.
Bring the sugar syrup to 245F and then remove from the heat.
Slowly combine the sugar syrup into the egg whites and then beat (moderately fast) for 5 minutes until the mixture has cooled and is glossy.
Use straight away.

Comments

Eleanor said…
HAPPY BIRTHDAY JW!!!

I remember the post announcing your birth like it was yesterday.

P.S. Duvvy - look at your new kitchen, wow!!

P.P.S. Drooling.
jen said…
what a gorgeous spread! welcome to the adolesence of childhood, JW!
The Coffee Lady said…
My lord, what cakes!
M said…
Both fabulous. Just LOVE the colours of the second cake. So exciting to cut open.
Corrie said…
beautiful rainbow cake and happy 4th birthday JW!!!!!

I love the kitchen! you need to do a big reveal blog post, looks beautiful and love your subway tiles too:)

corrie:)
I am baffled at how she can be four just as I am Grover being FIVE next month. How can this be!?!

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