Grown-up Birthday Fun

We celebrated Dan and I’s Birthdays in August, and we had a nice time keeping it low-key with some family time as well as enjoying a date night sans kids {We love them…but sometimes its a must!}.

For my birthday, we enjoyed a dinner at Ichiban with the family and a few weeks prior Dan went with me paddle boarding for the first time with a few friends of ours. Everyone had a great time. Dan and the kids baked me a home made chocolate cake, which turned out delicious and Dan surprised me with a photo printer. I’ve been loving having hard copies of some of my favorite photos to frame, hang on the fridge, or give away as gifts. So nice!

For Dan’s Birthday, we enjoyed a date night and movie- the latest Mission Impossible. He got a new katana sword for his birthday gift that he had been wanting, so that naturally made him very happy. He also requested that I make a chocolate cake topped with his favorite icing that his Mom used to make for him as a kid. Well, I had some big shoes to fill, but I took on the challenge and found this recipe on pinterest and it turned out great! I made the home made chocolate cake they suggested to go with it.  The only thing bad about this cake is that the icing doesn’t last long, but other than that, it was a huge hit, and a new favorite of the family!

fluffy white icing

Fluffy White Icing-Marshmallow Frosting

yield: frosting for 2 nice-inch round cakes

1 cup of granulated white sugar (not powdered sugar)
4 egg whites, room temperature
1/3 cup of water
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Directions:
In a medium saucepan, bring the 1/3 cup of water, sugar, cream of tartar to a boil. Do not stir the sugar mixture as it will cause it to crystallize. Boil until you have thick clear bubbles ( should only take about 5 minutes and reads a temperature of 245 F). Be careful not to boil even 1 second longer. *(If a mistake happens and you do boil the sugar too long and end up with an amber colored sugar mixture, don’t throw it away. Add some heavy cream and you have an amazing caramel sauce. soon as it comes to a rapid bubble, because it will turn amber, and than you would have to quickly make a different recipe, and add heavy cream, which would be “caramel sauce”).
In a metal bowl, add all the egg whites, and beat the egg whites until starts to get a little thick and forms soft peaks. Set your timer for 7 minutes. Now slowly (take care and do not let this boiling hot sugar syrup burn you) add the sugar syrup only a little at a time and beat on high speed for 7 minutes.

On the last minute, beat in the vanilla extract. The frosting will be fluffy and light. My mom recommends adding a drop of food coloring if you want to be daring.
Enjoy this fun, old-fashioned frosting on whatever sort of cake you love. It is guaranteed to be requested over and over again.;)

 

Dan turned 41 and I turned 34! Time flies! We are embracing this new year to come and hoping for many more days for God to bless us with good health and time with family and friends.

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