Sunday, July 08, 2012

Mumsie's Birthday


Yesterday was Mother's big day, though not as big as last year. She is 71. Here she blows out one candle on her red velvet cake with this frosting. She requested this cake flavor as it has peaked in popularity these recent years. She couldn't remember ever tasting it and was curious. It took the place of her normal chocolate and nuts. Robin and I both proclaimed it the best red velvet cake we had eaten, thanks to the recipe giver.

We started the morning with popovers, butter, and berry jams (blackberry and raspberry). Then we went shopping. We returned for a homemade root beer float and got ready for the afternoon party. She set out games and we jumped in the pool. The littles came and all soaked. Taylor proclaimed the pool "refreshing." For an early dinner, we ate Frito pie. I used this recipe but really did prefer my original (previously published in Gourmet). It was worth a try. Robin made and brought ambrosia salad (mother's request). I made guacamole and lemonade.
After dinner, the kids looked through a baby album of mother's. They were surprised she had been so little. We opened presents. And then, the quick cake before we left for The Shakespearean Festival to see Les Misérables. A long day of party and sun and fun.

Red Velvet Cake
Adapted from Tanya Sorensen's grandmother (sent by email on Feb. 23, 2008)

1/2 C shortening
1 1/2 C sugar
2 eggs
1 T vinegar
1 t vanilla
1 t salt
1 T cocoa
1 oz. red food coloring and 1 food-coloring bottle full of water
2 1/2 C flour
1 t soda
1 C buttermilk

Cream shortening, sugar, and eggs. Add vinegar, vanilla, and salt. Make a past of food coloring, water, and cocoa. Add to creamed mixture. Sift flour and soda. Add alternately with buttermilk to batter, starting and ending with the flour. Pour into 2 9" round cake pans. Bake 30-35 minutes at 375 degrees F. Cool and slice each layer in half horizontally. Spread with icing.

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