This week hasn't been one of our best. To be honest, it's pretty much stunk because we've all been stuck at home, with bad colds. My voice has been gone and if you've ever tried to parent without a voice, you know that it isn't easy. My kids do this thing where they repeat the same thing like 100 times or until I can answer them. So, I'll be in another room say, brushing my teeth and I hear one of them holler something from the living room. Since I'm not able to respond that second, they continue to repeat it over and over and over again until sometimes, I feel like my head is about to explode. So, long story short.....I'm looking forward to getting my voice back.
This morning I was desperate to leave the house and do something fun. We all needed fresh air, sunshine, exercise and a change of scenery. Raspberry picking came to mind and although I've never gone raspberry picking before, let alone taken my kids by myself, I thought it sounded like fun and a perfect way for us to hit the reset button on this crumby week.
So, in case YOU'RE in need of a great way to hit the reset button.....go find a local berry farm. Go with just your kids and let them be silly, dirty and exactly what they are.....just kids.party, I made a new recipe that I hadn't tried before. This Carrot Cake Recipe is a new favorite of mine and the frosting was so tasty that I thought I'd share the recipe.
here and now, I'll share it with you!
My Favorite Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
To decorate your cake like the one pictured above, first you make your cake and let it cool completely. Next, make your frosting. Obvious, right???
Next, you will need to frost the cake with a crumb coat. Basically, the crumb coat is the first layer of frosting that DOESN'T need to look pretty but, it shouldn't be too thick either. This first layer of frosting serves the purpose of sealing in any crumbs so, later when you frost your cake, no crumbs will be visible.
Also, see how there's frosting on the cake plate??? Don't worry, that will be wiped down after the cake is completely frosted.
After the crumb coat is applied, your cake is ready for the final, and much more pretty coat of frosting. To frost my cake, I used a Wilton Tip #18.
Put the frosting tip onto a frosting bag and then use a spoon to scoop the frosting into the bag. I started at the outside edge of my cake and did small circles with the frosting, until the cake was totally covered.
At that point, my frosting was starting to get a little too soft so, I stuck it in the freezer for a few minutes to let it firm up a bit. I covered the sides of the cake with small circles as well and then looked over the cake, to make sure that there weren't any empty spots.
It's really hard to explain how to frost a cake, without being right there to show you. I hope this at least makes a tiny bit of sense and if anything, practice on a paper towel or a plate first! Have fun and if your cake turns out ugly, just go grab some graham crackers and scrap the frosting off onto those. No one will ever know.
Linking up here.