Walk by Hello: Max and Ruby

12 September 2008

Max and Ruby

I have always loved celebrations. Birthdays especially. In the past I have made a concerted effort to decorate and plan for cakes and decorations and unique gifts. This year our little Natalie turns 3 and I'm pulling out all the stops. One of Natalie and Adam's favorite shows is one about two bunnies named Max and Ruby. Ruby is the quintessential older sister following goofy bumbling baby brother Max through messy and silly escapades. Exactly like the interactions between our two little munchkins. Maybe that's why they love the show so much. Adam dances in circles saying "Mac" (his pronunciation of Max) in a singsong voice and Natalie clasps her hands and smiles as though enraptured when she hears the familiar strains of the 40's-esque theme song.
How blessed I am to have a creative, fun loving, hardworking partner in Tim. I make all the big plans and find myself unable to put foundations under these "castles in the air" without his help. And so we are planning like school kids, whispering and hiding presents and printing off decoration ideas. I am quite convinced this whole shebang is more fun for the two of us than for Natalie herself!

So I have some grand plans. We'll see how it all turns out and if our little Max and Ruby have as much fun partying as we've had planning...

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.