Walk by Hello: So Many Parties... So Little Time

12 May 2009

So Many Parties... So Little Time

With Tim heading out so soon we decided we would celebrate all our special occasions before he left. That means a party (or two) every weekend. I certainly don't mind all the extra cake in the house and Natalie and Adam will use any excuse to celebrate anyways. Last Saturday was Natalie's first of two 4th birthdays. We had a painting and craft party, jumped in the pool for awhile and most importantly had loads of fun and made more silly happy memories to carry with us...

1 comment:

Deanna @ oneagleswings said...: What a great idea!! I pray that these happy memories will help all of you weather Tim's absence in the months to come.

By the way, are you finding out the gender of your newest addition? I was just wondering. :); May 12, 2009 at 12:14 PM

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.