Baby's First Cake

My baby girl just celebrated her first birthday! I absolutely love first birthdays!! They are just so much fun. Of course, I had to make my baby's first cake. I had been thinking about this for a very long time and wanted it to be perfect. I went back and forth on what kind of cake to make and finally decided on something very simple and sweet. I wanted her to enjoy her first experience with cake, but I also wanted to feel good about what she was eating. So, I compromised. I made her a white cake layered and frosted with vanilla buttercream and then piped strawberry buttercream rosettes on the top and bottom. Both were made without shortening. I just couldn't give her something made with shortening...not for her first birthday. She seemed to really enjoy the frosting part of the cake, but she never really got to the cake part. I did sample it once she was finished and it was very good! The buttercreams that I made were different than the one I usually make in that they contained no shortening, only unsalted butter. I wasn't sure how they would taste, but they were great! In fact, I will be using these recipes more often than the other one. The only problem with butter only buttercream is that it can melt. It has been ridiculously hot here in Germany, and so it was a little difficult trying to decorate with the buttercream. I had to keep putting it in the refrigerator. The cake still turned out as I hoped it would, but by the time my daughter was finished with it she was a buttery mess!

Vanilla Buttercream

2 1/4 sticks unsalted butter, softened

1 1/4 cups powdered sugar, sifted (I used slightly more than this to reach the consistency I wanted)

pinch of salt

Seeds of one vanilla bean

Place the butter, sugar, salt, and vanilla bean seeds in a bowl and mix with electric mixer on low speed. Increase to medium speed and beat until light and fluffy. If you are not using it immediately, store in a sealed container in the refrigerator. Bring it back to room temperature before use. It has a shelf life of up to 2 weeks if refrigerated.

Strawberry Buttercream

Same as the above recipe, except substitute 2 tablespoons good strawberry jam and a tiny drop of pink food coloring for the vanilla bean.