Another year has flown by in the blink of an eye.
Actually, the last five years have flown by in the blink of an eye. Yesterday, we celebrated Emma’s 5th birthday. How could it be five years already? What a wonderful young girl you’ve become, Emma!
She wows us often with her inquisitiveness, her kind heart and cheerful nature. There are so many things we love about our Emma. She brings her artistic creations home from school everyday and can hardly contain herself until she pulls them out of her backpack to show them off. She can get so entranced in the book she’s reading, she forgets everything else around her. When she’s at the park and she sees children playing, she’ll decide to go over and say hello so she can make some new friends. On Saturday mornings, she rushes out of bed to listen to “the funny guy” (aka Stuart McLean on the Vinyl Cafe) tell us a story while we eat our pancake breakfast together. I love that I’m still the last person she wants to hug before she goes to sleep.
It’s such a joy and privilege to be your mummy, sweetheart — I’m lucky to have you as my little girl.
Happy 5th birthday, dear Emma!
Tips and Suggestions:
- If dairy is not an issue for you, substitute skim milk for the rice milk or buttermilk for the rice milk and lemon juice and unsalted butter for the coconut oil, as Sweetapolita originally posted. I’ve made the cake both ways and it is fantastic with butter.
- If you’re not avoiding dairy, take the butter flavouring out of the frosting and instead do 1/2 shortening and 1/2 butter. It’s spectacularly delicious and still makes beautiful roses.
- I am Baker has a video tutorial of how to make the roses. I promise that after watching that video a few times and doing a few test roses, you’ll find this as easy to do as I do.
- Don’t have cake and pastry flour on hand? Not a problem. Joy the Baker has a quick tutorial on how to make your own at home.
- If you’re moving slowly on frosting the cake, keep the frosting covered and sealed tight. It dries out but can be revived with a few drops of rice milk and a good mix.
- This cake keeps very well. Refrigerate it, covered well, to get at least a week if not a bit longer.