Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.


1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.


2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

  1. Preheat oven to 325 F.
  2. Butter 8 in round pans. Add parchment. Butter and flour that too.
  3. Mix dry ingredients.
  4. Mix wet ingredients in kitchenaid, whip till thickens.
  5. Add dry ingredients to wet ingredients.
  6. Divide batter amongst 3 pans.
  7. Bake 20-25 min.
  8. Let cool COMPLETELY.


2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

  1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
  2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
  3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
  4. Bring to a boil and boil for 30 sec.
  5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
  6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
  7. To complete, fold in whipping cream.


2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.


Smores Cups

Smores Cups


Line cupcake pan with cupcake liner.

Crumble graham crackers into bottom.

Add chocolate chips.

Create four vats of color by combining 1/2 c confectioner’s sugar, 1/8 c water, and 6 drops food coloring (I used red, blue, green, yellow).

Dip mini marshmallows into the color, and place into cupcake liners.

Place in oven 200 degrees for 3 minutes until candy coating on marshmallow hardens.


Birthday Cupcake Extravaganza



Start with Ghirardelli Triple Chocolate Brownie Mix:




Make batter according to recipe on box.

Put cupcake liners into cupcake pan.

Add handful of mini marshmallows and handful of semisweet chocolate chips.

Put batter on top of the marshmallows and chocolate chips in the cupcake cups.

Bake at 325 degrees for 20 minutes.

Do not overbake as you want a moist, delicious brownie, not a dry, icky one.

Let cupcake cool.

In four mixing bowls, mix 1/2 c confectioner’s sugar, 6 drops food coloring (I used red, blue, green and yellow), and enough water to make a thick solution.  About 1/8c water.

Take big marshmallows, dip in food coloring and sugar mixture.  Place on brownie (as brownie cools, it will leave an indentation in the center; put the colored big marshmallow there).  Top with sprinkles at this point.

Place in oven (toaster oven is fine) at 200 degrees for two minutes to let the candy shell harden.

Take out of oven and let cool.  Top with “HAPPY BIRTHDAY” candle.