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Posts Tagged ‘birthday cake’

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From the days when birthday cards could be seasonal too. This is dated 1979.

I’ve worked lots of birthday parties for kids over the years—magician/illusion parties and face painting parties at different venues, cooking, crafts, and creative games parties at the JCC and parks system. They’re usually on a Saturday or Sunday, and parents of the miniature guests stay the entire time.

It’s a lot different from when I was little, when kids’ birthday parties were held at home for a couple of hours after school. In my case, my mom hired our favorite babysitter to help out with the games, and my aunts would walk over to help out. Moms dropped their kids off, and my friends wore dresses, stockings, and Mary Janes (we called them ‘party shoes’). We played games, then we opened presents, then we ate. Food was minimal; usually just cake, at the end, because we were only an hour or so outside of dinnertime. Done and over.

I can see the appeal of having birthday parties out of the house. First you have to clean the house, then you have the party, then you have to clean again; and that’s right after you organized games and cake and crowd control from 3:30-5. And more moms today work, and couldn’t do a weekday party even if they wanted to.

But I liked our way. Here’s why: If all of the kids today are having their parties at Gymboree, you’re signing up for a colored-blocked version of the movie Groundhog Day: the same party over and over and bloody over. There were no cookie-cutter parties back then, because the parents (usually the mom) took full reign on who and what to have at her house.

Years later my friends remembered the birthday parties I’d had when we were little, and I would bet hard cash that even today they’d remember. I was kind of famous for having the same game at all of my birthday parties. We lapped it up.

An October birthday is a pumpkin-theme requisite, and my mom either heard of or came up with the idea* for a pumpkin hunt, right in the house.**

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Even earlier–probably around 1977.

-First you buy as many sugar pumpkins as there will be guests at the party. Buy ones with stems attached. Place them in different locations throughout the house—up steps, down steps, into other rooms, around corners.

-Next, cut butcher’s twine in really long pieces—one for each pumpkin.

-Tie the end of one string to each pumpkin. Then walk each string to the middle of the living room rug.

-When you’re done, you’ll have a lot of string ends grouped onto the rug. Have each party-goer pick up one end of each string, and at the count of three have them follow it until she finds her pumpkin. There will be much bumping and limbo-style dodging and swerving and laughing.

-With a permanent marker, write the name of each guest on the underside of her pumpkin, and place them on the floor by the door. These are the party favors.***

One of my favorite specialty stores used to make the awesomest design for Halloween sheet cakes, and that was what I had for a birthday cake. It was the five little pumpkins sitting on a gate (like the Halloween poem we learned in nursery school****), in orange, green, and brown butter cream, all on a vanilla butter cream background. They still make their cakes and fillings and frostings from scratch, but regrettably, they don’t make that design anymore. One of these days I will recreate it myself.

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*And she reads this blog and has a memory like a steel trap, so she’ll let me know.

**You could do this outside, too, if you had a lot of yard and a sunny forecast.

***Or, if the kids are old enough and you have Xena-like powers of ambition, spread newspapers on the dining room table or outdoor picnic table, hand out smocks, and let the kids carve.

***I looked for a youtube video, but they’re all saying it wrong. This is the early 70s, Central NJ way.

Five little pumpkins sitting on a gate.

The first one said, ‘Oh my, it’s getting late!

The second one said, ‘There are witches in the air.’

The third one said, ‘I don’t care.’

The fourth one said, ‘Let’s run and run and run.’

And the fifth one said, ‘It’s Halloween fun!’

WHOOO went the wind and OUT went the light

And the five little pumpkins rolled out of sight.

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One of my college roommates is an army wife, the kind whose husband gets stationed in Iraq for over a year, leaving the onus of running the house, the three children and the three pets in it (and oh, yes, herself) pretty much on her shoulders. But this heroine still insisted on making her daughter a birthday cake, and used her favorite family recipe.

Her great-great grandmother’s recipe, to be exact. (I did the math.* This cake goes back to a time when anything but a tricorn hat was death on the red carpet). It’s easy to make. And the result is a tender, powerfully vanilla-y cake with a crumb that manages to be hearty and delicate at the same time.

There it is above with some of the mulberries from the tree outside my balcony. But this cake is versatile!

-It can be split, filled, and frosted with butter cream for a birthday.

-It can be topped with ice cream and hot fudge, or powdered sugar or creme fraiche.

-Or it can be sliced warm, unceremoniously plopped into the bottom of a bowl, and topped with yogurt or creme anglaise along with any manner of fruit. Here we are the top of August: choose something that’s ripe and ready now. Peaches. Plums. Blackberries. Raspberries. Blueberries. The cake will slurp up any sweet liquid and make it luscious.

1 1/2 c granulated sugar

1/2 c unsalted butter, softened

2 eggs (lightly beaten)

2 c all-purpose flour

1 c milk

1 tbsp. baking powder

2 tsp. pure vanilla extract

A pinch salt (my addition)

Set oven to 375. Grease two 8″ cake pans. (Use springforms if you have them, or shanghai them from a friend; they have removable bottoms and make it easier to take the cakes out.)

In a large bowl, cream butter and sugar. Add eggs. In a smaller bowl, combine flour with baking powder. Add to butter mixture, alternating with milk. Add extract and mix until combined. Bake for 25 minutes until golden and a cake tester inserted in center comes out clean.

Enjoy…and thanks, Beth 🙂

*I’m crap at it, but I did it.

 

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November sky. With all due respect to Guns N’ Roses, it ain’t always raining.

Fall in New Jersey means bright leaves, a chill in the air, and the heat going on for the first time in months. In particular houses, say, just over the border into Deal, it means the snarfing of certain foods. Here, an assortment, with a couple of extra pictures just for pretty pretty.

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Homemade marzipan ghosties and minions.

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Bosc pear in repose.

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Polenta with my homemade organic tomato sauce full of rosemary, capers, onions and hot Italian sausage. I ate this instead of birthday cake last month.

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Someone’s—not sure if human or beast—orchard snack.

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Homemade walnut butter plus fresh figs caramelized in honey, squooshed between a whole wheat wrap from Trader Joe’s. Kind of a luxurious breakfast…

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.. perhaps topped only by this breakfast, a deep-dish, black-bottom pumpkin pie. I polished this puppy off in the space of three days.

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….or this one, a rum raisin apple pie. My sister found the recipe someplace. Killer.

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And a remnant of last fall, the candle I lit when my power was out during Superstorm Sandy. I was freezing and spooked, but somehow still saw the beauty in this. I’m grateful.

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