#cake #love #colors #birthday #kids #children #parenting #food #fall #recipe #carrotcake #rainbowcake #foodie #sweet – Delicious life https://deliciouslifeblog.com Beauty is my passion, in everything that surrounds me: travel, food, relationship, lifestyle, photography. Join me in my joyful tribe! Tue, 01 May 2018 22:53:26 +0000 en-GB hourly 1 https://wordpress.org/?v=6.6 Birthday: 12 kisses on your cheek, 12 candles on your cake! https://deliciouslifeblog.com/food/birthday-cake/ https://deliciouslifeblog.com/food/birthday-cake/#respond Sun, 01 Oct 2017 23:18:41 +0000 https://deliciouslivingsite.wordpress.com/?p=2603 Birthday month: welcome September! Around and around  the Sun we went, and once again the end of September is here! Nature has changed her garment, changed her colors and light. The field has a yellowish tint, the trees are slowly turning to the warmer shades of yellow, red and brown, slowly, very slowly.     The late flowers, like Anemones, Cosmos, and Black Eyed Susans are still beautiful, they are vibrant and bright now that the heat has passed and a milder weather has arrived. The purple Morning Glory vine on my fence greets me every day with its joyful heart-shaped leaves, while the Aster is soaking up all the sunshine during these last warm and sunny afternoons, providing delicious snacks for the hungry bees.   Birthday joy. The 28th of September is a very special day at our house, because it is my son Niccolo’s birthday, and just like every year we love to celebrate his special day in the most loving way: with the friends he loves, the foods he enjoys, the games that make him laugh, all this to make him feel how happy we are that 12 years ago he came to us, that after a long ride on the rainbow bridge he fell right in my arms with his beautiful chubby cheeks and his little rose shaped mouth. He came to us to show once again how amazing life is, how you can get lost into time just staring at your son, sleeping peacefully for hours, feeling your heart bursting at the seams stuffed with endless joy.   Birthday gratitude.   My way to give thanks for my most precious gifts is to celebrate happiness and throw a party to share the joy with as many people as possible. When my kids were younger and we would have over as many as 20 or 30 people, I remember I used to start cooking 2 days prior, in order to find myself ready, organized and not stressed. I mastered a secret technic that I use every time I have friends over: half hour before my guests arrive, I stop working, cooking, cleaning, sorting, washing, put my apron down and go change my clothes, fix my hair, put on make up, in order to be able to welcome my friends as the queen of the house. By then, everything is ready to be enjoyed in a serene and stress-free atmosphere. Whenever I recall the parties I threw for my kids, I remember that one  time before Sophia’s 10th birthday. We were living in our Farmhouse in Michigan, it was almost Christmas time, and the ground was covered by a thick layer of snow all around our house. The snow was all the way up to my knees. After putting the kids to sleep at 8 p.m. I ventured outside, got in my car and drove to the supermarket where I bought all I needed for the next day’s party. Around nine I got back home and I started merrily cooking until late into the night, while the snow was softly falling outside the window panes all fogged up from the heat and the good smells coming from the kitchen.   Birthday baking.   I enjoy cooking just about anything during these occasions, but I especially delight myself with creative baking. The first few years of my son’s birthdays I used to prepare a 3 layered carrot-walnut cake, which my friend Siri gave me, back in Champaign-Urbana, Illinois. I believe she got it from the Silver Palate cookbook.     Carrot Cake 3 C flour 3 C sugar (I use about 1 and 1/2) 1 t salt 1 T baking soda 1 T cinnamon 1 1/2 C corn oil (I use canola oil) 4 large eggs, lightly beaten 1 T vanilla extract 1 1/2 C shelled, chopped walnuts 1 1/2 C shredded coconut 1 1/3 C pureed cooked carrots 3/4 drained crushed pineapple (optional-I usually do not add the pineapple)   Cream Cheese Frosting 8 oz cream cheese, at room temperature 6 T butter, at room temperature 3 C confectioners’ sugar 1 t vanilla extract juice of 1 lemon Cream together cream cheese and butter in a mixing bowl. 2. Slowly sift in confectioners’ sugar and continue beating until fully incorporated.                Mixture should be free of lumps. 3. Stir in vanilla, and lemon juice Directions: 1) Preheat oven to 350 F. Grease two 9-inch layer cake pans lined with wax paper. 2) Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple (in case you chose to add it). 3) Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean. 4) Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting.     During the last few years I have been changing cake, since my son’s tastes change very rapidly these days. Last year to my question to him: “How would you like your birthday cake to be this year? His answer was: “colorful and happy!” Well, I thought to myself, this one is not going to be easy. I looked and looked until I found online something that really tickled my fancy, that is, the recipe for a “Rainbow Cake”!     Rainbow Cake   4 eggs, room temperature 1 cup sugar 2 cups all-purpose flour 2 tsp baking powder 1/4 teaspoon salt 1 cup hot milk 2 tablespoons butter 1 tsp vanilla extract 3 drops red food coloring 3 drops green food coloring 3 drops yellow food coloring 3 drops blue food coloring 1 egg white   Directions:   1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 9 inch square pans. 2) Beat eggs in mixing bowl until frothy....

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