OK, it doesn’t always have to be about teeth, right? Sometimes, I just have to talk about life…
Can I just take a moment to talk about the fact that my baby just turned one? Such a bittersweet moment. The joy I feel when I see her struggle to make those little feet work, and to hear her squeals of joy when her daddy makes her laugh, and to feel her sweet soft hands touch my face, and the wonderful smell of lavender after a bath… these things are fleeting and I simply can not grasp them. Pictures and videos do not get the job done.
Evelyn turned one on Easter. Which complicates things… parties and family on a busy egg hunting holiday. To keep it small seemed like the best option.
After egg hunting with Nicolas, church service, and Easter dinner, we celebrated Evelyn with a scrumptious vanilla smash cake. Without eggs. Having a child with an egg allergy is a difficult adventure. But, when you enjoy baking more than most people enjoy eating it can be even more difficult.
A few weeks ago I was on the hunt for an egg free birthday cake. It seemed my options were limited. What I found was a “depression cake” from Premeditated Leftovers. And it was delicious, topped with a whipped raspberry buttercream. If you have any favorite egg replacers or egg free recipes, please share!!
She took the most delicate tastes of any age one cake smasher I’ve seen yet. I barely had to clean her up afterwards.
For all of us egg eaters at the party, I also baked a white velvet coconut cake with butter cream in the style of an Easter birds nest. Also amazing. Very sweet, and moist with just a hint of coconut. A creation of my own. I apologize for my lack of photography skills. I will be working on that in the future!
After cake and present festivities, Evelyn decided it was about time for her to show off those new walking feet. Taking her first steps with all of her loved ones around was thrilling.
Babies turning into toddlers. Being surrounded by awesome family. Laughter and joy.
These are the moments to live for…
I hope you had the very best of Easter Sunday’s. From my family to yours.
White Velvet Coconut Cake:
2 cups granulated sugar
1 cup of butter at room temperature
2 1/2 cups of CAKE flour
1 tsp salt
1/2 tsp baking soda
1 tsp white vinegar
1 cup buttermilk
2 tbsp vanilla
1 1/3 cup sweetened coconut flakes
Preheat oven to 350 degrees and place rack in center of oven
Cream sugar and butter until light and fluffy
Add eggs one at a time and mix well after each
Sift flour and salt together
Add flour mix to creamed sugar mix alternately with buttermilk. (Add small amounts back and forth between the two until everything is mixed together)
Blend in vanilla
In a small bowl combine baking soda and vinegar and add to mix
Pour batter into 3 (8 inch) round greased and floured pans ( I used coconut oil to grease the pans for a little added coconut flavor)
Bake 20-25 minutes (check with a toothpick!)
Remove and cool before icing
Combine 2 lbs of confectioners sugar, 1 cup butter (room temp), 1/2 cup milk, and 1 tbsp vanilla in a mixer and mix well. For a whipped buttercream, mix for about 10 minutes until the color and texture starts to lighten.