Baby girl turned 1 in November. We threw her a party and invited a few of her little friends who were similar in age.
I fretted over the party food for weeks before deciding on the following combination of savoury and sweet:
- vegetarian satay pies
- chicken tikka and coleslaw sandwiches
- cheddar cheese and pickled onion sandwiches
- store-bought falafel, cucumber and cherry tomato kebabs with yoghurt dip
- store-bought tortilla chips, chopped carrots and cucumber with hummous and salsa dips
- cocoa brownies
- scones with strawberry jam and clotted cream
The theme for the party was Little Miss Sunshine, and we picked all things yellow for the decorations. I decided then that a lemon cake of some description would make the perfect birthday cake. I found a delightful recipe for lemon and blueberry cake and whipped up a mascarpone and cream cheese frosting. I used a batch of batter for cupcakes, and made a 3 layer cake (the middle layer being a simple vanilla sponge). Both cupcakes and cake were a hit as was the frosting, which I could have simply eaten on its own.
I frosted the cake the morning of the party and ran around like a headless chicken trying to get everything organised before our guests arrived. It was a cold, wet day and the lighting was bad for photos. I have no photos of the inside of the cake, but it was very pretty 🙂
I doubt if I’ll be baking her birthday cakes when baby girl is older as she’d be too embarrassed about homemade cakes! But if I’m lucky enough, I may have another year or two before the shop-ordered princess cakes make their appearance.