Carolina turned 10 years old recently and it was a fabulous 2-day celebration. She thought about it for months and planned it down to a "T".
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| The 10th Birthday Party Plan |
We had a her first ever "friends" party and rollerskating extravaganza which included a plethora of skaters with ages ranging from 50 (me) down to 4!
Kayleigh decorated the cake using our "double batch" recipe for Decorating Buttercream Icing. This recipe originated in the
Wilton Method of Cake Decorating classes I took over 20 years ago, after which I became a Wilton instructor at a local craft store. More recently, I taught our older kids and their friends the skills of cake decorating and candy-making through our 4-H club. Kayleigh practiced extensively and has become our family's official celebration cake baker and decorator.
Decorating Buttercream Frosting - "Double Batch"
(Makes 6 cups of medium consistency frosting - - -
Usually enough for both icing and decorating a family-sized cake)
2 lbs. powdered sugar (approx. 8 cups)
1 Tbsp. meringue powder
2 cups Crisco shortening
1 Tbsp. butter flavoring
1 Tbsp. clear vanilla flavoring
1/2 cup water
1/8 tsp. salt
Sift powdered sugar and meringue powder together and set aside. In a mixer bowl with flat paddle attachment, cream shortening with the flavorings. Add salt to water then gradually add water to shortening, beating until all is well-creamed. Gradually add the sugar mixture and beat well until smooth and well-mixed. Remove half of batch to be used for decorating. More powdered sugar may be added to a small portion if stiff frosting is required for roses and other stand-up decorations. A bit more water may be added to a portion of the icing to make a thin consistency for writing. Use the remaining half of frosting for icing the cake by beating in 1-3 tsp. more water (and food coloring, if desired) to make a thinner consistency for icing the cake. Leftover frosting may be refrigerated or frozen and will keep a long time.
The next day, on Carolina's real birthday, we had a dinner party at home. She requested that I make the casserole we call "Aubrey's Chicken Divan", which her cousin Aubrey prepared when we visited the Virginia family in 2009. This creamy chicken and broccoli casserole has a mildly delightful curry spice twist. A nice company entree' or meal ministry gift, this dish can be made ahead and refrigerated (but do not freeze) and keeps a good consistency when hot-holding.
Aubrey's Chicken Divan
(serves 6)
2 cups cooked diced chicken (boneless thighs or breast)
2 cups broccoli florets, lightly steamed or briefly boiled (3-5 minutes) and drained
1 cup grated cheddar cheese, or shredded cheese blend
1 cup bread crumbs mixed with 3 Tbsp melted butter, or 1 cup Ritz cracker crumbs
1 cup mayonnaise
1 cup plain yogurt
2 tsp. curry powder
2 Tbsp. lemon juice
Stir together the mayonnaise, yogurt, curry and lemon juice to make a smooth sauce. Grease a 2-quart deep baking dish and layer half of the chicken and broccoli in the bottom. Cover with half of the sauce and half of the cheese. Repeat the layering. Top with the breadcrumbs. Bake in a preheated 350 degree oven for 30 minutes until heated through.
Happy Birthday Carolina!
