It was Smilosaurus' birthday yesterday. This daredevil, evil genius child of mine is now 2. I'm not at all prepared for it. I don't have a baby any more and that's kind of tough to accept. The only thing that keeps me going is the fact that she is an itty bitty thing, and the thought of cakes on birthdays.
We'd initially planned a low key day. I was at a conference for work, running into doppelgangers of ex boyfriends and nervously parking behind Ferraris. Hubby was lost in a pile of wood and hardware, putting together our new swing set. But on the way home from work I felt like we simply needed a cake for dinner.
This cake needed to be more than a carrier for icing. Yes, icing is really the best part, but I was actually craving cake and I was hoping to make the girls like it for once. Knowing that I'd preemptively bought cream so I could make ice cream this weekend I decided I would make a simple butter cake and serve it with cream. Nothing fancy, but just the right amount of pomp befitting a two year old.
So I turned to a classic recipe in this house, one I've made a half dozen times in the year or so since I've had the recipe. Lemon Glazed Butter Cake comes from a treasured Gourmet before they folded. And yes, the girls helped me make the cake. Is it wrong that that kid had to make her own cake? Maybe. But in my defense, she wanted to.
In my world, one of the best flavour combos is lemon and white chocolate. So I served our cake with white chocolate cream.
The Monster loved the cake so much she ate two pieces and left most of the cream of the side. And Smilosaurus merely played with her cake, rubbing it into her dirty, bare legs as if it was lotion. So, I think she liked it too. Happy Birthday Baby Girl!
White Chocolate Cream
4 ounces white chocolate, finely chopped
1 1/4 cup heavy cream
1. Place chopped chocolate in a sturdy bowl. Heat 1/2 cup cream on the stove or in the microwave until hot, but not scalding. Pour over chocolate and stir immediately. Chocolate should melt with stirring. If it doesn't, heat, in bowl, over a small pot of simmering water until melted. Let cool until room temperature.
2. When the chocolate mixture is cool, whip remaining cream with a sturdy whisk and bowl or an electric mixer. Whip until it starts to fluff up and the beaters/whisk leave marks in the cream. Slowly whisk/beat in the chocolate cream, beat until the cream reaches the desired whipped cream consistency. Serve immediately. Alternatively, you can refrigerate it for a white chocolate mousse.
