Thursday, May 30, 2013

Happy, Happy Birthday

When I was first married all of our family birthdays were in the fall, tucked between the end of August and first week of November. My dad, father-in-law, mother-in-law, husband, myself and our first two children were all in those months. And then came my boys. I don't know what happened, but we now have a birthday in each of the first three months of the year. And I always try to take a photo of them with their cake. Here's the March installment:

Supplies are from the Scraptastic May kit, Destination Unknown, and my stash.


This cake has become a family favorite. (OK...well, not for Kevin. But everyone else LOVES it!) Three layers of moist deliciousness and a cool, light frosting are what make Mandarin Orange Cake special. It's not particularly difficult, but still...I won't make it for just anybody. ;)


Back in January, we celebrated Kevin's 13th birthday with another homemade cake whose chocolate frosting was covered with sprinkles. The letter stickers look like they are sprinkled in color themselves!

Supplies are from the Scraptastic's March and May kits, and my stash.

Unfortunately, I don't have a birthday page for my February child. He was away at college on his special day, wishing for a slice of that Mandarin Orange Cake!

Mandarin Orange Cake
1 package yellow cake mix, without pudding
3 eggs
3/4 c. oil or 1 stick butter, softened (we use margarine)
1 can (11 oz.) mandarin oranges, undrained (reserve three segments for garnishing top)
1 can (20 oz.) crushed pineapple, undrained
8-oz. or 12-oz. carton Cool Whip, thawed (we use no sugar added)
1 package (large) vanilla instant pudding mix (we use sugar free)

Grease, line with waxed paper, grease again and flour three 9" cake pans.
Combine cake mix, eggs, and oil and beat 2 1/2 minutes.
Briefly beat in one can mandarin oranges, juice and all.
Pour into cake pans and bake 15-18 minutes at 350 degrees.
Cool, remove layers and frost.

Frosting 
Combine undrained pineapple, Cool whip, and pudding mix.
Beat for 2 minutes at medium speed.
Let stand for 5 minutes until it reaches a good spreading consistency.
Spread between layers and on top of cake.
Decorate top with reserved orange segments and chill 2 or more hours.
Store in refrigerator.

(If you desire frosting on all sides of the cake, double frosting recipe.)



6 comments:

Mary Pat Siehl said...

loving your layouts! so awesome and wow that cake looks awesome - tfs the recipe

Jingle said...

This is a really cute layout!

Christine Cieri said...

Light cool frosting is the best! Love the pops of red and those stars die cut at the top!

Lisa Rukin Swift said...

These are wonderful, Madeline! I just used that same Crate recipe paper for a birthday layout. :)

Pamela said...

These are awesome! Great work!!! :)

Mary Jo Rhoda said...

Too funny! That is my husband's special birthday cake!! That exact recipe. We (the adults) love it! the kids, not so much. Only because they are not big pineapple eaters.

Great pages!
I really do like those BG letter stickers. Perfect for that page.
Thinking I need to pick some of those up!