celebrating 4 years

Wyatt recently turned four. We had lots of family out to the "farmette" for the celebration. When I asked him what kind of cake he wanted, he promptly replied, "A big brown cake with brown icing and fruit in it." Made to order.

The boys spent a bit of time in the baseball diamond...


We all enjoyed the glorious weather...

The kids had a hard time parting with the golf cart...

And the birthday boy talked for days about how fantastic the day turned out to be.

***Since posting this, I've had a request for the cake recipe I used. It's my own adaptation of the Magnolia Bakery cupcake recipe. I think I've managed to find a recipe the adults like and that I don't feel *as badly* about giving to my kids. Here goes:

Chocolate Layer Cake

2 c. whole wheat white flour

1 t. baking soda

3/4 c. good quality organic butter (or 1 and 1/2 sticks)

1 c. maple syrup

1 c. brown sugar

4 eggs, room temperature

6 oz. unsweetened chocolate, melted

1 c. buttermilk or sour milk (I actually used almond milk with a teaspoon or two of vinegar because that was what I had)

1 t. vanilla

Combine flour and baking soda. Cream brown sugar and butter. Add maple syrup. Add eggs, one at a time. Add melted chocolate.

Add dry alternately with milk and vanilla.

Pour into two 9 in cake pans and bake at 350 for 30 - 40 minutes or until cake tester is clean.

Icing:

1/2 c. good quality organic butter

powdered sugar (start with 4 c. and add from there if needed)

1/2 c. milk (again, I used almond)

2 t. vanilla

melted unsweeted chocolate or cocoa to desired chocolaty-ness

I iced the first layer, put on a layer of raspberries (reserving three for garnish), then squashed the top layer on and iced the whole thing. Garnish with a dusting of cocoa powder and the three left-over raspberries.