3 years old and I can still remember every second of her birth. Sometimes I think I can still remember every day of the pregnancy!
And now, 3 years later. She is feisty, loving and stubborn. She loves Peppa Pig, ballerinas, and her brother. Soon it will be time for her to start kindy and I will miss her dreadfully, but she’s ready and, to be honest, it will be nice to have a wee bit of time for me.
Her ballerina cake came from the awesome ‘The Great New Zealand Birthday Cake Book.’ Both kids love looking through this book, Bradley has already picked his cake for his birthday in March.
I used the vanilla cake recipe from the book, which is just like a white chocolate mud cake, and it turned out beautifully, nice and dense. The buttercream is where I ran into trouble. New Zealand butter is fabulous, it’s rich and it’s yellow. Yellow is the problem! No matter how long I beat it for, it still remains yellow, which means when I tint it with red, it turns orange! The first buttercream I made was a lot more peachy. Then I switched to the Danish butter, Lurpak, which is a paler yellow (and a lot more expensive.) Although this cake looks peachy, it was actually a bit more pinky IRL. I was really hoping the skirt would match the candyfloss frills 😦
Never mind though, it still tasted delicious!
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