Scarlett's First Birthday

Scarlett's Birthday by SashaWarner
Scarlett's Birthday, a photo by SashaWarner on Flickr... this pretty much sums up their attitudes towards food.
Last Sunday we had Scarlett’s birthday party. No baby “friends,” no outsiders. Just direct ascendants. If she doesn’t carry part of your genome in each of her adorable little cells, you weren’t invited. Why? Because she doesn’t know the difference. I find first birthdays to be anticlimactic. Why hire a clown when something shiny will due? Why invite the entire neighbourhood and their brother when your baby is at the height of separation anxiety? Nothing says “this day is for you, kiddo” like a bunch of strangers that she is certain are going to steal her away from her mother.

Truthfully, I would’ve done without the whole thing, since it was two weeks late. The kids were supersick/on quarantine when the real thing happened, so we had to cancel it and reschedule this one. There was one reason why it needed to happen. I wanted the pictures for her. Someday she’ll have a school project and need them as evidence, or she’ll have her own baby and want them for comparison’s sake. So I did it for her. And its not too often that she gets all of her surviving ascendants in one room (sidenote: she looks like none of them), which is far more special than the actual ritual.

I will say this: I rocked the cake out of the park. I recreated Nevin’s first birthday cake, only with better icing. Pioneer Woman gave the icing glowing reviews (with a complete pictorial), so I thought I’d give it a try. Decadent and fluffy at the same time… almost like if the texture of whip cream mated with the flavour of butter cream icing. It was a hit, so I’ve posted it below.

The Best Frosting
(from MissyDew at Tasty Kitchen)
5 Tbsp. flour
1 cup milk
1 tsp. vanilla
1 cup butter
1 cup granulated sugar (NOT powdered sugar)
“In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.”

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