Time goes by far too quickly, I know this to be so true. The preparations for my daughter’s first birthday began a few days before her birthday as I tried to enjoy the last few days before she turned one and officially becoming a big girl!
I was going to throw her a little party with her family, aunts, uncles, cousins (she only has three two of which are her age), and grandparents. I anticipated about fifteen to eighteen extended family members to come to my daughter’s birthday celebration.
My daughter’s birthday is a mere nine days before Christmas, so I wanted to make sure that her birthday was celebrated without being lost in the midst of the craziness of the holiday season. Even though I considered withholding sweets from my daughter beyond her first birthday, I felt that she deserved a spectacular chocolate cake for her first birthday
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It all began with the cake, something rich, chocolatey, moist, and most importantly organic. With the finest non-gmo organic unbleached all purpose flour, sugar, eggs, baking cocoa, leaveners, butter etc., I made her cake knowing that even though it would be a huge treat for her, that it would not contain any chemicals. The batter when into pink cupcake papers and were baked until they were almost cooked through to ensure moist chocolate cupcakes. I knew that I wanted to do something raspberry for frosting so that it would be pink. I teetered between a cream cheese frosting and an Italian meringue buttercream frosting. The deciding factor was the sugar. As it turns out Italian meringue buttercream has about one third of the sugar in comparison to cream cheese frosting. In preparation for the selected frosting, I made a raspberry puree using organic frozen raspberries and organic cane sugar…
(To be continued…)