This is my second flower cake which I made for my son's first birthday. I found the perfect recipe for the cake layers and for the butter cream icing I used French butter cream. French butter cream is tricky to make but it tastes so much better and has a very nice silky texture. It is made with a sugar syrup and all butter, no shortening. For the colored decorations I used the "American" butter cream made with organic non-hydrogenated shortening, butter and powdered sugar. And the food coloring is all-natural again, of course. I need some more practice in the writing department though. But all in all I was very pleased with the result and everyone who tasted the cake liked it a lot.
Marisha did not think that pink roses very appropriate for a boy but I am sure he did not mind at all. He did take a few bites of the cake but otherwise he probably had no idea what this was all about.
And here he is: The birthday boy. My miracle baby who had a true knot in his umbilical cord and for several reasons caused me to have a lot of anxiety in pregnancy. Now he is already one year old and a happy camper. Where did the time go? Didn't I just have him yesterday?