This past Monday, October 13, marked Cole’s first birthday. It was an infinitely better day than last year and we enjoyed a quiet celebration (well, as quiet as a one year old and five year old get anyway) at home. Cole enjoyed smashing his very own little cake (not the decorated one above mind you) and made a general mess of it. If you want to see a little video of pictures from his big day you can see them here. Since Cole was born two months early his body will ‘technically’ be one year at the end of November/beginning of December, but we chose to celebrate chronilogically anyway.
I hope you enjoy the pictures here and get a chance to check out the little slideshow of pictures too. Thanks again to you all for your support over the first year of his rocky life!
Vanilla Buttermilk Cake with Instant Fudge Frosting
(From Sky High Irresistible Triple Layer Cakes By Alsia Huntsman and Peter Wynne)
For the cake:
4 whole large eggs
2 egg yolks
2 tsp of vanilla extract
1 1/4 cup of buttermilk
3 cups of cake flour
2 cups of sugar
4 1/2 tsp baking powder
1/2 tsp salt
8 ounces of butter at room temperature
Preheat the oven to 350F degrees. Butter the bottom and sides of three 8-inch cake pans. Line with parchment paper and grease the paper.
Place the eggs and the yolks in a medium bowl. Add the vanilla and 1/4 cup of buttermilk and whisk all the ingredients well. Set Aside.
Combine the flour, sugar, baking powder, and salt in the bowl of a mixer; whisk to blend. Add the remaining buttermilk and butter to the dry ingredients and with the mixer on low speed, blend together. Raise the mixer to medium speed and beat until light fluffy; 2minutes.
Add the egg mixture in three additions, scrapping down the sides of the bowl after each addition. Divide the batter among all the pans.
Bake the cake layers for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pan for 10 minutes. Turn out the cakes onto a wire rack and remove the paper from the bottoms. Cool completely.
6 ounces of unsweetened chocolate melted and cooled
4 1/2 cups of confectioners sugar
12 ounces of unsalted butter at room temperature
6 tablespoons of half and half
1 tablespoon of vanilla extract
Place all the ingredients in a food processor and pulse to blend together. Then pulse until the frosting is smooth.