August through October is an ongoing birthday fest at the Miller's home. Everyone, except for Brighton, was born in those months (along with much of our extended family). So we've been busily preparing for each celebration, receiving cards in the mail, and fixing up hand-me-down bikes for the kids to call their own.
I've discovered it's not really a young child's cake unless they are a big part of making (and especially decorating) the cake. That means our Miller birthday cakes aren't usually beautiful or cutsie. Nope, the icing is usually thicker on one side and the top part of the cake gets mixed in with the icing. But there's a sense of ownership, with a lump of pride, when that yummy cake is placed on the table for all to see.
For Brighton's one or two month birthday, we found this lovely "moist white cake" recipe. Additionally, we found a yummy buttercreme icing recipe. Since they turned out so great, we'll keep them on file. I'll give them out at the bottom of this post for anyone feeling and urge to make a homemade cake any time soon. Anyway, I thought I'd do a fun post showing our baking process. Here we go...
We're getting started on our cake.
Or, shall I say, some of us are getting started.
(others are just dancing)
Next, we start mixing the wet ingredients.
Separately, we mix the dry ingredients.
Oh, our little dancing king decides to join us.
Okay, so our oven isn't exactly level.
We decide to make purple icing by mixing red and blue.
Brayla Jane begins icing the cake.
(Yes, it's more of a pink than purple.)
Adding a few final touches.
At the end of the day, I look at my kitchen and audibly sigh. It's a MESS in here! At least birthday fest time is only once per year, right?
Here's the yummy recipe, if anyone wants to test it out:
Moist White Cake
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
1/2 c. shortening
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 X 12 pan. Bake at 350 degrees for 40 minutes.
Buttercream Icing (we half this recipe and it's been plenty for one cake)
1/2 c. butter
1/2 c. shortening
1/8 tsp. salt
1 1/2 tsp. vanilla
5 c. confectioners' sugar
1/4 c. and 1 tbsp. milk
Cream butter and shortening in large bowl with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time. Blend well. Add milk. Beat at high speed until light and fluffy.