Happy Birthday, Dad!

It’s that time of year again! Dad’s birthday! It’s like birthdays are annual…

Last year, it was my first year being really into baking, so I went all out. I made a two-layer white cake with raspberry jam in between the layers and a seven-minute frosting, topped with decorative blueberries.

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An adorable picture from last year.

However, you may notice that there are a few things I could have done better. I couldn’t whip up the frosting enough to be truly wonderful. I didn’t trim the cake, so you can see it looking decidedly lopsided. And there was no chilling of anything, so everything was very runny after we cut into it.

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Having said that, it was delicious.

This year, however, we’re going a little simpler. I have made a single-layer (single-layer? moi?? I know.) vanilla cake with the salted caramel frosting I made for the last cake, the Christmas one. Divine, that salted caramel. This time, I used a cake recipe specifically for high altitude in an attempt to diversify and experiment. I think it was pretty tasty. High Altitude Vanilla Cake (I did add a little smidgen of almond extract [soooo small] to beef up the flavor a little.)

Having said that, it looked pretty special.

I made the extra frosting blue (not really the best choice, but there you go). I started the lettering and my mom finished it, so it kind of goes Happy BirtHDAY, hahaha, because she got kind of excited. Lastly, my dad chose the sprinkles: all the colors and big green sugar pearls.


You will notice, too, that my dad still has pretty snappy taste in t-shirts.


Love ya and stuff.


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