Birthday Goodness

Last Tuesday was my birthday.

I believe that birthdays are days to celebrate you, and it's the one day you get to be a little selfish.
So, my whole day was planned around baking my cake.
I always bake my own cake.
You see, there was an incident six years ago involving Chad, a cake mix, and some melted candles, so he can no longer be in charge of the cake.
Plus, as I've mentioned before -- I love baking!
This year the cake of choice was a Devil's Food Cake -- with bonus chocolate chips.

I also made my own frosting.
Don't worry, you'll get the recipes!
But first you're going to have to see some pictures of my kids decorating the cake.
That's the one thing I allow someone else to do.
Plus, the kids think it's fun.
You'll notice Ezren is missing from the decorating extraveganza.
This is because he was sick and slept from about 5:pm until 7:am the next morning.
Poor guy.

Isn't that a most beautiful cake?!
Good thing I cut the sugar in both the cake and the frosting!
I also received (among other things) a super cool, handmade thread and bobbin holder.

I've been asking for Chad to make me one (the ones at the store are incredibly expensive) for a looooong time.
Now, finally, it is mine.

Overall, this was a really good birthday.
Good food (it was also pizza and Voyager night!), delicious cake, and tons of laughs.
I literally smiled all day.
Awesome.

Devil's Food Cake

Ingredients
1 1/2 cups water
1 1/2 cups sugar
3/4 cup butter or margerine
2 eggsm lightly beaten
2 tsp. vanilla
1/4 - 1/2 cup vanilla or plain yogurt
1 cup whole wheat flour
1 cup all-purpose flour
1 cup baking cocoa
2 tsp. baking soda
1/2 tsp. salt

Direcions
•In a large saucepan, bring water to a boil.
•Combine dry ingredients in a separate bowl.
•Remove boiling water from heat and stir in sugar, butter, and yogurt until butter is melted.
•Add eggs and vanilla; mix well.
•Add dry ingredient mixture to butter mixture and mix thoroughly.
•Pour into three 9" pans (takes about 2 cups per pan)
•Bake at 350*F for 20-25 minutes.


Buttercream Frosting (adapted from a Wilton's cake decorating book)

Ingredients
1 cup vegetable shortening
1 cup butter
1 1/2 tsp. clear vanilla (or reg. vanilla, it's just a color thing)
1/2 tsp. almond extract
6 cups confectioner's sugar
Approx. 1 Tbsp. milk

Directions
•Cream butter and shortening
•Add vanilla and almond extracts
•Gradually add the sugar, one cup at a time, beating well on med. speed
•Add the milk to get your desired consistency.

***Note:  When the frosting gets a little dry (about halfway into adding the sugar), that's when I'll add some milk.  Keeps my beaters happy and keeps the sugar from flying around too much!