“The King Cake tradition is thought to have been brought to New Orleans from France in 1870.” Wikipedia
This King Cake created at the Party Cake Shop in Brookline on the Boulevard where I got the Paczki last Thursday.
Here is a Traditional New Orleans King Cake Recipe made with yeast .- a brioche like dough https://www.tasteofhome.com/recipes/traditional-new-orleans-king-cake/
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A gallery of wedding cakes with bows, words, flowers, birds and leaves
for the Weekly Photo Challenge: Atop
This one was featured at the NYTimes Your One-of-a-Kind Cake Toppers Slide Show
My grandparents Kay and Matt Walsh were married on Valentine’s Day in 1942 and this cute couple adorned their cake. Within a few months my grandfather, who owned Jimmy Ryan’s Dixieland Jazz Club on West 54th Street, was in uniform and heading overseas. These little bisque lovebirds made an appearance at each of their four daughters’ weddings and the third generation of granddaughters continued the tradition. I’ve always thought the groom looked like a dapper New Yorker, like my grandfather. My husband, Joel, and I were delighted that it was present at our own Valentine’s Day wedding in 2010.
Charlotte Sellier
Herndon, Va.
Joe and Maura in Philadelphia
Love birds and flowers atop Laura and James’ Wedding Cake
You’ve seen many of these cake photos when the Weekly Challenge was Layers
Celeste and Shawn’s Reception at the Pittsburgh Zoo and Aquarium
Dan and Ann Crystal Tearoom in Philadelphia
Vicky and Justin Get Married 9-10-11
Melissa and Jeremy cut their cake
Autumn Leaves and Buckeyes atop Jacklyn and Mike’s cake with Maura watching
Kevin and Kat’s Wedding Cake
Prudence and Jordan in Somerset
Donna and John DAbruzzo Cake Topper
Jarrod and Lauren James at the Rivers Club downtown Pittsburgh
Berries atop cupcakes Jessica and Matthew’s Wedding at the Aviary
Alaska Honeymoon Bound- Kevin and Erica Acklin’s wedding in Iowa.
Marti and Ilde’s Cake Topper
Woman waiting for the elevator at Flagler College St. Augustine FL (once a fancy hotel) – photographed February 2017.
When we got home Saturday night after a fun wedding reception, I saw the glow sticks still aglow.
You reflect on the celebration with dear friends, sharing the joy, the wonderful live music and delicious food.
Happy wedding Michelle snd Sean.
Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.
Sweet!
She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting. A dozen sweet cakes.We needed a key but came up with a solution.
She’d stopped off in Regent Square at Vanilla Pastry Studio
Molly gave me this birthday gift of a Rooster Harkerware piece just yesterday.
Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors.
You can see everyone enjoyed the treat! 
I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.
Practicing my food photography.
I wanted to show the big pink box!
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
2 eggs
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
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p.s. Last year I mailed an actual cake but this year it will be virtual
and another connection was the post when my friend J sent me a cupcake tree to Ohio when I was visiting
Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread and checking out where she used to teach.
Since I went out of town on my birthday, we made a plan for when I would be back in town and when we could get together
Joan made James Beard’s recipe for Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.
The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)
Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce. Rhubarb from Joan’s garden- we ate outside.
Thanks for a nice dinner and good conversation, Joan. Everything was delicious
Joan inside her doorway keeping the dogs inside.
