I've been a lousy blog host this week and I apologize. I completely wrenched my back last weekend and I've been in pain all week. I tell ya, there is nothing like back pain to put pain in perspective. Though I managed to get a dinner on the table there was nothing fancy going on in the kitchen -- we ate to live last week, and nothin' extra.
I'm feeling a bit of relief today and am hopeful that I will improve each day.
Peach had her birthday last week and Joshua has his birthday this week. So, in the middle we planned a joint party with the grandparents. Pizza was the plan but there was no way I could do homemade pizza with my backache. We ended up ordering chicken fingers and cole slaw, and one grandma brought potato salad, while the other brought a fruit salad. I managed a cake. It was all good and I was glad we went ahead and had the party.
Originally I was asked to make cupcakes (Peach placed the order). She wanted cupcakes that looked like ice cream sundaes. Cute concept, but at the last minute I realized we had only 2 cupcakes papers. I switched to a bundt cake pan and frosted it to look like an ice cram sundae. The kids were happy and the cake was tasty.
I used this recipe for the cake (it's just a doctored up cake mix, but it has a good taste and texture -- and it gets nice and high). Since it's a cupcake recipe -- just pour the batter into a greased and floured bundt pan and bake for 45 minutes. The recipe for the frosting was a standard decorator frosting*. I added a little extra milk so it would be really fluffy and creamy -- to look like whipped cream. To decorate with cherries, make sure you drain them on paper towels for about an hour so all the juice runs out before you put them on the cake. Add some chocolate jimmies and you have an ice cream sundae cake. We had the real ice cream on the side.
*The frosting was roughly, 4 T. butter, softened, and 4 T. Crisco, beaten together with 4 cups powdered sugar and 1 t. vanilla. Add enough milk (several tablespoons) to make a fluffy, soft and creamy frosting. If you go overboard on the milk just add some more powdered sugar to get the consistency you want.