06 November, 2013


Philippa's first annual birthday breakfast with Papa.

Philippa's cake was a slightly altered version of Sebastian and Katharina's. I adore this cake recipe because it is healthy, fairly quick to make, and tastes great. 

I omitted the cinnamon and added about one cup of fresh raspberries to the batter. Her icing was the same honey buttercream but with a tablespoon of coconut flour and pinch of fair-trade cocoa powder to thicken.

Her cake was made using two small, parchment paper-lined ramekins.  Once cooled, stacked, frosted, and trimmed with raspberries.

Philippa got some of her own Schleich farm animals to add to our growing collection and a Moulin Roty teddy bear from us.

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