On your birthday, special one,
We wish that all your dreams come true.
May your day be filled with joy,
Wonderful gifts and goodies, too.
On your day we wish for you,
Favorite people to embrace,
Loving smiles and caring looks
That earthly gifts cannot replace.
We wish you fine and simple pleasures.
We wish you many years of laughter.
We wish you all of life’s best treasures.
We wish you happily ever after!
Happy Birthday Glanita !!!!
(Love from Joyce, Sylvia and Joyce)
Butter – 125 grams
Milk – ¾ cup
Vanilla essence 1 tablespoon
Sugar 250 grams
Flour 235 grams
Baking Powder – 3 tsps.
Sift maida and baking powder. Melt butter over heat with milk. Beat eggs till creamy. Gradually add sugar and vanilla essence. Then add cooled butter mixture and flour in small quantities. Beat till all is incorporated and you have a light mixture. Pour into the lined pan.
Bake for 45-50 minutes at 180 deg. C. If using the gas oven….with no temperature settings…use gas mark 3.5.
Have a drawing/picture of a butterfly and trace it on wax paper. When the cake is cooled, put the traced wax-paper outline on the cake and cut the cake along the outer outline. Cut the cake into two halves and sandwich the cake with icing, if desired. Make buttercream icing (recipe below). Colour it as per the colours you require and keep aside.
Cover the whole cake with a thin white crumb icing and leave in the refrigerator to harden. Ensure that the top is smooth. Put the wax paper on the surface of the icing and trace the outline and inner patterns by pricking with a small pin through the wax paper. This will leave small tiny pin-holes on the surface of the cake; with the inner pattern now traced on the crumb icing. If its very faint, just try and connect the pinholes (Have the drawing/pattern) in front of you just in case you missed any lines, Using a star nozzle, pipe on the pin-holes/pattern with coloured icing.
For Fluffy White Buttercream Icing :
1/2 cup white shortening (use Crisco)
2 sticks (226 grams) butter (I use Lurpak butter)
2-3 tablespoons milk
1 tsp vanilla powder or essence
4 cups icing sugar (well sifted – +/- 20% depending on the humidity condition in your kitchen)
2 tablespoons cornsyrup
Beat butter and shortening together. Add milk and vanilla essence and icing sugar. Continue beating till cream is all fluffy…add corn syrup at the end.
Colour as desired. I use Wilton Paste Colours. I needed a double batch of icing to decorate the cake.