I bought this collection of curling ribbon a little more than 22 years ago. The occasion was when we were anticipating our eldest grandchild’s birth. Used it for the baby shower.
The party favors at the baby shower were sugar cookies in cutout animal shapes packed in a white paperboard Chinese food take-out container. I think we curled some ribbon on the metal handles. The red ribbon is low so I guess I used it at Christmas time and I don’t think I adorned those cookies with the red.
Tonight is the birthday Eve for the youngest grandchild’s second birthday tomorrow- November 3rd.
Blowing up balloons, a few streamers, a happy birthday banner in place at the mantel. Cake ingredients at room temperature.
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 Birthday Mary. This vintage cake pan was a gift from her to me.
1/2 cup shortening, (I use butter) 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.
Penuche Frosting Butter is Key
INGREDIENTS:
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners’ sugar, more or less
hot water, optional
PREPARATION:
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.
Pittsburgh visit Sunday August 17th at Duquesne Incline
Twenty years old? Oh my, that happened fast! Happy Birthday Michael.
First posted this collage when Michael turned eleven (Top left-at your baptism by your namesake Fr. Michael Joseph Zeps, S.J. Then your Godfather Joe, Dad, FF Marlene, Uncle Joey again, Aunt Lala-August bday club and your Mom holding you on the bottom) He is one loveable young man.
Montclair NJ with my brother David photo taken by our sister Mary
My friend Vincie took me to a delicious birthday dinner at Off the Hook on my birthday eve tonight. Here’s the fancy dessert.
Creme Brûlée with an edible chocolate birthday wish. Vincie got me little wrapped presents! Chocolate. I washed this forgotten candy dish in my China cabinet.
