Happy Birthday, Betsy! (and almost her whole family) We’ll celebrate her birthday with a special episode all about our favorite family birthday cakes. Our dad’s favorite, German Chocolate, makes an appearance and Betsy shares her new family tradition of a very pink strawberry cake. Kate talks about her childhood cake- the ice cream cake. We hope you saved room for dessert!
Our birthday cakes…
A rich, buttery frosting that our dad requests every year isn’t a hard task. This combo of butter, coconut and pecans is a decadent topping for a mild chocolate cake. Our mom used a boxed mix for this cake – which is delicious. If you’d like to bake from scratch, see below for a link.
- Our mom’s German Chocolate Cake Frosting
- This frosting is tricky to spread on the sides of a cake- best bet is to go “naked cake” style.
- The Original German Chocolate Cake (from Baker’s Chocolate)
This is a delicious and not-too-complicated birthday cake perfect for a spring birthday. The bright pink hue is festive and the taste is all about the strawberries.
- Have the birthday kid help decorate the top with sliced fresh strawberries.
- The strawberry jam in the frosting helps set and stabilize the frosting, making for a cake that can stand up to a long birthday party and go long on flavor.
Kate nearly always had an ice cream cake for her birthday. Here are two that would be great for anyone’s birthday- summer or not. The third is our mom’s classic ice cream cake, as best as we can transcribe.
- Ice cream cake is all about assembly. Make sure the ice cream is soft enough to spread for the layers. Freeze HARD for sharp definition between layers. Make sure you have enough time for the last freeze for the entire cake. Overnight is ideal.
- Give the cake some time to thaw on the counter before slicing. Time can vary- from an hour in a cool room in winter to 15 minutes in a hot July kitchen.
Additional Show Notes:
Betsy’s Birthday quote is from: