"One" is the Happiest Number...

On a Saturday in February we welcomed Dahlia's first birthday with some family and friends. It was a whirl of pinkness, shiny cupcake printed gift bags, hearts, hats, and a birthday crown.

I made the cake from scratch and it was a heavy vanilla pound cake of sorts. Amazingness. I have included the cake's concoction plan at the bottom. It is a must have at your next soiree.

The presents were plentiful and the love was palpable. She made her rounds to all of her guests in her pink monkey birthday crown from a favorite Etsy Store of mine.
http://www.etsy.com/shop/drfeltgood
My mother found this crown and knew that Dahlia had to have it. It is a fantastic Etsy store that really can give you a fresh take on the "old girl scout craft material" AKA... Felt. I have another Etsy store that uses felt in new and awesome ways but I will save that for my Etsy Fav's post.




Amidst the plethora of gifts I had tucked in a hat that I had been working on for her. A friend of mine is a fiber artist (whatever that really means I'm not entirely sure) and had given me a small sample of her wares. I was quite pleased with the wild and fuzzy stripe of hand dyed and hand spun texture. It contrasted the polished fingerling weight yarn that the remainder of the beanie was comprised of nicely.

Here's the link to this super simple toddler sized hat... link is half way down the page, click next to pattern...I used this pattern for the detailed fit instructions but obviously did not choose a self striping yarn.
http://www.twistedknitter.prettyposies.com/2008/11/selfstriping_hat.html

Dahlia-Ahlia's-Magic Cake Concoction

(Quick!! Put that Betty Crocker Crap Down!)

Ingredients

• 2 cups sugar the white and yummy kind
  
• 4 eggs Fresh room temp.
  
• 2-1/2 cups all-purpose flour
• 1 cup milk( Not skim...how dare you!)
  
• 3/4 cup vegetable oil
• 2-1/4 teaspoons baking powder
• 1 teaspoon vanilla
  

Cooking Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.

I doubled this recipe and had enough to make the double layered cake and 12 cupcakes. Choose your own favorite icing. I would recommend going with anything except a light whipped cream icing as it doesn't have enough body to stand up to the dense cake.