Tomorrow my eldest daughter will be 8 years old.
Where does the time go????? I am going to take this opportunity to post a gratuitous baby shot : )
Here she is, my brand new babe, almost eight short years ago.
Today our world is white. And very busy!
We headed off to the park, nice & early.
The mittens I have been spinning & knitting for Rosie are done
They are made with 'Thrumms'
And are super-warm, I am told : )
Back home to the fireside & hot chocolate : )
Yesterday I baked Elianna's birthday cake & today I iced it.
Filled with buttercream,
his name is Walter. He is rather appropriate for this weather
This afternoon promises to be as busy in a lovely, happy, productive way. We have party food to prepare & presents to wrap. The girls have Christmas cards to be working on. (I shall be giving these lovely cards a post of their own, in the next week, hopefully) & I have lots of Christmas knitting to be getting on with.
I will leave you with some ideas of how we celebrate birthdays in our home - & our favourite birthday recipes too!
The essence of our celebration; you are an important member of our family, we love you & our lives would not be the same without you!
I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well.
Birthday to-do’s & good things to eat.
Find balloons tied to your bed when you wake
Be greeted by kisses, the same number as your age
No chores today!
Birthday gifts & always a book
Find a balloon on your chair at breakfast time
A prayer of thanks for you
A special birthday muffin for breakfast, with a number candle
Your height measured & marked
Birthday party tea
Homemade birthday cake with candles...we sing happy birthday, you make a wish!
Number (of your age) sugar cookies
You get to wear your very own birthday crown
A letter for you written in your journal
Read: Happy Birthday to You! by Dr Seuss
Classic Birthday Cake
(makes one tier)
4oz self raising flour 4 oz caster sugar
1 tsp baking powder 2 large eggs
4oz soft butter 2-3 drops pure vanilla essence
Pre-heat oven to GM 3
grease & line cake tin
sift flour & baking powder into a roomy mixing bowl. Add all other ingredients & whisk till thoroughly combined. Add 1 or 2 teaspoons of tap-warm water. Whisk again.
Add the mixture to the tin, level off & bake on the centre shelf for about 30 minutes.
When cooked remove to a cooling rack.
The cake can be sliced in half, layered with jam & buttercream or stacked.
Chocolate Buttercream Frosting
(Fills & frosts a 8/9” cake.)
3 cups icing sugar 2 tsp vanilla
3 oz softened butter 3 oz chocolate, melted & cooled
3-4 tblsp milk
Mix sugar & butter in a medium bowl on a low speed. Stir in vanilla & chocolate.
Gradually beat in enough milk to make frosting spreadable.
2 cups plain flour 6 oz softened butter
3/4 cup granulated sugar 1 large egg
1 tsp pure vanilla extract
Pre-heat oven to GM 3
Cream the butter & sugar. Add the egg & vanilla, beating well until mixed. Add flour on very low speed: do not over mix.
Gather dough into a ball & wrap tightly in plastic wrap. Refrigerate for an hour. Allow dough to sit for 10 mins before rolling. Roll on a floured counter to 1/4” thick. Cut with cookie cutters & place on an ungreased cookie sheet.
Bake for 12-15 mins.
Can be frozen.