Today, my mom came over for the day with our puppies. I call them puppies, but they are actually quite old for puppies.
Rosemary is on the left and Quigly is on the right. They can be a bit of a handful sometimes, but I still love ’em!
Mom helped me figure out my apron pattern. The fabric is all cut out and ready to go!
Mom then left with Dad to go back to hear more music at Rib America Festival, and Brian and I went to his parent’s house in Greenwood to celebrate his Mom’s birthday. His parent’s house is literally 20 minutes away from us, so it is very convenient.
For Kate’s (Brian’s mom) birthday, she asked me to make a cake…white on white. I had baked boxed cakes before, a layered homemade carrot cake, and numerous homemade cupcakes so I thought that I could handle a birthday cake. I searched for the perfect recipe, and here is what I came up with. Although it wasn’t perfect and I made a list of things I will change for next time. I still think it turned out pretty tasty!
White on White Birthday Cake (original recipe from How Sweet Eats)
- 2 cups sugar
- 1 cup margarine
- 4 eggs
- 2 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 1 cup milk
Preheat oven to 35o. Cream the butter, sugar, and eggs together until light and fluffy. Add in the vanilla extract completely.
Combine the dry ingredients in a separate bowl. Add half of the ingredients until combined, then mix in the milk.
Once mixed, add the rest of the dry mixture until completely combined.
Pour into two round cake pans (or one large sheet pan). Bake for 35-40 minutes or until a knife or toothpick inserted into the center comes out clean.
- 1 cup margarine (I think mine was a little melty because I used margarine instead of butter)
- 2 lbs powdered sugar
- 1/4 cup milk
- 1 Tbsp vanilla
Mix together margarine and powdered sugar, gradually adding the powdered sugar. Add the milk gradually along with the vanilla. Continue to add the milk and powdered sugar until the frosting reaches the desired consistency.
The cake was super yummy, but I think that next time I will use real butter for the frosting to see if it has an effect on the meltiness.
For our dinner, Brian’s dad grilled chicken, made caprese salad (good thing Brian and I like the stuff…this is our third time having it since Friday 😉 ), and spaghetti salad. The chicken was made into chicken sandwiches, but I had mine sans bread. I topped it with a tomato, swiss cheese and sriracha aioli.They also had black olives on the side. It all tasted amazing!
This weekend was the perfect way to spend the last official weekend of summer. I got to spend it with my family, Brian, his family, and friends…what more could I ask for (Brenna and Kenny to be here next time!??!)