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I celebrated my birthday two Saturdays ago, and I’m just now getting around to sharing it with you. I do apologize for my lack of organization skills on getting this post together sooner. I’m not going to lie, I love my birthday. There’s cake, gifts, streamers, fancy tissue paper, oodles of brightly colored candles, and singing. Every year, my family takes turns calling me and serenading me with the “Happy Birthday” song. It’s a family tradition that I look forward to each and every year. My family and husband went out of their way and spoiled me this year for my birthday, and I enjoyed every moment of it.
Since I’m now in my late 20′s (sob, boo-hiss), I had to go all out and make myself a fancy birthday cake. My favorite color is pink, so I made an all pink cake- inside and out! I made a strawberry cake with pink whipped vanilla frosting, three different shades of pink to be exact. I found both recipes on Sweetapolita.
Isn’t she a beauty? I took three different shades of pink and swirled them together. Surprisingly, it was super easy. I watched Rosie’s video, and she did a wonderful job explaining the steps. You can watch it here.
The strawberry cake was absolutely delicious and super moist. It was a real crowd pleaser and, since it was my birthday, I treated myself to two slices. Yum!
Can you believe my mother made me cook on my birthday? Here’s what we ate:
Let me apologize in advance for the not-so-appealing pictures. I ran out of the house without my real camera and had to use my iPhone. Mmm, sautéed farmer’s market squash and zucchini with onions, garlic, and Land O Lakes Olive Oil & Sea Salt butter.
My mom requested I make another batch of these potatoes.
My family surprised me with crabs that the men steamed while the ladies drank cocktails. They were AMAZING!
We steamed sweet corn with the crabs and holy toledo was it delicious! I’m not sure if any of you have ever experienced corn steamed with crabs, but it is the best thing you will ever eat… Ever! The corn soaks up the flavor from the crabs and seafood seasoning, and it is ridiculously tasty. I literally took down 4 ears of corn that day. It’s that good.
Mmm, crab loot.
Here’s a peek at my family dynamics. Warning: It’s about to get very interesting.
So, here’s the story. My dad has a thing against doves. Apparently, they throw all of the seed out of the bird feeders. Don’t ask! So, my mom had a clever idea to buy him a squirt gun for Father’s Day to fight off the doves. That’s right, you heard correct, my dad is at war with the doves. He calls it his Dove Blaster 2000, and every time he catches a dove on the bird feeder, WHAM! he shoots it with 5 simultaneous blasts of water, causing the dove to fly for cover. Mission accomplished!
Of course, none of us cared about the doves except for my father, so I took possession of the squirt gun and started an epic birthday party water gun fight. There was only one gun, so we all took turns vigilantly surprising one another with blasts of cold water when least expected.
The best shot was when I caught my aunt leaning over the crabs. She was conveniently wearing a dress, so I blasted her in the booty with a generous shot of water. She squealed like a pig; it was hilarious! I may have been turning twenty *cough* but I’m still a kid at heart.
Look what I received for my birthday!
*Squeel!* It’s an amazing lens, and I love it.
Strawberry Cake with Whipped Vanilla Frosting
from Sweetapolita
1 3/4 cups granulated sugar
1 (3 oz) package strawberry flavored gelatin (I used Jell-O)
1 cup butter, softened
4 eggs, room temperature
3 cups cake flour, sifted
1 tbs. baking powder
3/4 tsp. salt
1 cup whole milk, room temperature
1 tbs. vanilla extract
1/4 cup strawberry puree
Instructions:
1. Place 5 strawberries in the bowl of a food processor and pulse until smooth. Set aside.
2. Preheat oven to 350°F. Butter, line with parchment, and flour two round 9-inch cake pans, tapping out the excess. Set aside.
3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree, and the vanilla. Set aside.
4. Sift and whisk dry ingredients together in a medium bowl, and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffy, about 5 minutes.
6. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a spatula.
7. Add the wet & dry ingredients to the creamed mixture alternating, beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not overmix.
8. Divide the batter between the two pans, spreading it evenly with a rubber spatula.
9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be careful not to overbake. Check cakes at 20 minutes, but not before. Check the cake every 2 minutes after that. When the cake is finished baking, take it of the oven and let cool on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Gently turn cakes upright, so the tops are up and cool completely.
10. Wrap tightly and store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Whipped Vanilla Frosting:
3 sticks + 2 tablespoons unsalted butter, softened
3 1/2 cups confectioners’ sugar, sifted
3 tbs. milk
1 tbs. vanilla extract
a pinch of salt
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. The butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy. Best used right away.
For the top color, I used 2 drops of AmeriColor Electric Purple
For the center color, I used 2 drops of AmeriColor Mauve
For the bottom color, I used 2 drops of AmeriColor Electric Pink
Separate the frosting into three different bowls, reserving a 1/2 cup for the filling, then add your chosen food coloring to each bowl and mix until all of the white has disappeared.
To assemble:
Place the first layer of cake face up on a cake plate (preferably one that spins. I would highly recommend you invest in one if you’re going to do a lot of cake decorating). Place the reserved frosting on top of the first layer and spread evenly over the cake with an off set spatula. Add the second layer, face down so the smooth part is exposed, on top of the frosted layer.
Begin by frosting the top of the cake with your darkest color, smoothing with an off-set spatula. Next, add the next darkest color of frosting to the bottom of the cake with a straight cake spatula, smoothing as you go. The final layer to be frosted is the middle layer, and you’ll use your lightest color frosting. You’ll want to swirl the middle layer into the top and bottom layers, slightly.
Jennie’s Notes:
I suggest that you watch Rosie’s video before you frost your cake. It really helped me understand how to execute the technique. Click here to watch Rosie’s very informative technique video on how to frost the pastel swirl cake.
Feel free to use your favorite colors to frost this cake. Just pick three variations of your favorite color.
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Hi and welcome to my flour-dusted kitchen! The name's Jennie. I'm a lover of cupcakes, an avid spatula licker, and a huge fan of sprinkles. Baking is my passion, but you'll find some savory dishes scattered amongst copious amounts of frosting and chocolate. I love hearing from ya, so feel free to leave me some love. Thanks for stopping by my little piece of the interweb.
You look SO good with a gun, girl. You should really be in an ad. LOL!
I want you to make my birthday cake.
Jen, I would love to make your birthday cake! If only I could ship it to you without worrying about it turning into a pile of mush.
Haha my friend, you and that gun are priceless – you should be a spy or agent or hired watergunner or something
Happy belated birthday, you definitely are an awesome kid at heart!
Beautiful birthday cake!
Cheers
Choc Chip Uru
Thanks, Uru. We had a blast with that squirt gun.
Happy Belated birthday! Your cake is stunning and I love the different shades of pink.
Besides the cake, the crabs and the corn look scrumptious. I’ve only had fresh crab in San Francisco. Here in the Midwest, it’s not easy to get fresh seafood. Lucky you!
Thanks, Becky.
What a beautifully girly cake! Happy Birthday!
Thanks, Chelsea!
Happy Birthday – albeit belated. That cake is absolutely beautiful – what a gorgeous color and I bet it was amazing.
All that food made me hungry – looks like you had a great time! Pinned that cake!
Again, happy birthday!
Beautiful cake and what a delicious meal for your birthday. Fabulous gift of that lens too.
Thanks, Renee!
Late happy Birthday Jen & your cake is stunning
Love crab too 
Thanks, Sue!
Happy belated birthday Jennie! It looks like you had so much fun and such a delicious meal. I’m coveting those crabs! That lens is amazing btw, enjoy it!
Thanks, Susan! I love the lens; it’s amazing. Next time I have crabs, you’re invited.
You’re just a baby
Belated happy birthday!!! Your cake looks perfect…and what a feast! Congrats on your new lens…what an amazing gift~
Thanks, Liz. We more food than we knew what to do with.
What a great birthday present! Best lens ever. And that cake looks fabulous.
Thanks, Jackie. I love the lens. Thanks for stopping by.
Happy late birthday! I get stuck cooking and baking for my birthday too haha
Thanks, Carla. It’s not fair, is it? Next year, I’m not lifting a finger.
Oh its looks gorgeous!!Love all the three shades of pink and the hilarious story
I’m sure you all had a great time 
Thanks, Soni! It was fun times.
Happy Belated Birthday! It looks like you had a great time!
Thank you, Jodie. I had an amazing day.
Happy birthday! Love the cake, love the gun pose…
Thanks, Anita! Bang, bang
Happy be-lated birthday! Sounds like you had a delicious celebration. This cake is just gorgeous. Strawberry is my favorite!
Thanks, Colleen! I adore strawberry, too.
Happy {belated} BIRTHDAY!! That cake sure is beautiful!
Thank you, Laurie!
Happy Belated Birthday! It looks like it was a pretty fun day! And that cake is just gorgeous!
I have that lens and I love it!
Thanks, Steph! I’ve only used the lens a few times, but I love it.
Happy birthday! And what a gorgeous cake!! I kind of want to just take a fork and dig right in! There’s just no time for slicing and plating man.
Thank you, Chung-Ah! I dug into 2 slices. They were so good.
I can’t believe you had to make your own cake and cook! You poor thing … You deserve a great spa day!
Thanks, CJ! I could sure use a spa day.
To all of Jen’s foodie friends, I attempt to cook for her whenever she comes to my house, which is where we celebrated her birthday, but she always takes over claiming I don’t know what I am doing.. Don’t feel sorry for her, I am the one that needs the spa day that
girl drains me. Love ya bunches little Princess.. Mom <3
Well hello, mother!
I can’t help that you don’t know what you’re doing. I told you I’d provide you with cooking lessons. It’ll be awesome mother/daughter time. What do you say?
I want green beans… ASAP! I’ll give you credit, you do make some crazy delicious green beans.
your cake looks absolutely gorgeous! i could sooo go for a slice right now. happy belated birthday, too – hope it was a wonderful day! =)
Happy belated Birthday! Sounds like you had a wonderful time, and your cake is adorable, love the pink
!
This made me giggle, what a great birthday celebration! I love crawfish boils, but now I want to try a crab boil or low country boil, it sounds soooooo good!!!
Your cake looks gorgeous! Hugs, Terra
Happy belated! LOVING the cake! And that lens? You are going to love, love, love it. As the guy at the camera store said to me when I was buying my Canon 50 mm: “it’s like you blink? And then it’s there! It will look just like it does IN YOUR EYES! It’s so sharp! IT’S LIKE BLINKING!!!”
happy belated birthday! and awesome cake! looks sooooo delicious!
Happy belated birthday!!! What a fun day–heheee I love the Dove War
This cake is beautiful! Great job!
happy belated birthday jennie!!!! i love this cake, and i love you apologizing for not getting this post out sooner; gotta love us food bloggers for being all “hey, sorry! i totally had a birthday and i didn’t write the post that night for you, my bad!”
can i tell you that it looks like you had the best. birthday. ever. and i mean that’s like, the birthday i want to have. with steaming crab, and corn, and watergun assults on humans and wildlife.
and that cake…THAT CAKE! it’s gorgeous. you know why i make those momofuku cakes? that’s right…because i don’t have to fully frost anything. because i suck at it. big time. you obviously are some sort of cake-frosting savant.
and now i super want new camera lenses.
Thanks, Shannon! I was too busy eating cake
Ooo I’m so excited to try your frosting! I tried making a pretty pink cake for my mom’s bday and the pink was horibleeeeee, so ugly! It was this deep salmon-y color? My b-days this weekend and I want to try again
Love this!