We had a small celebration with my family, and close friends at our house. We are so glad for the turn out!
Aunt Katie, Miss P, Aunt Whitney, and Auntie Kimmy (Grace LOVES these girls, and lucky for her, they love her back) (Do you see the bunnie)
(do you see the bunnie? She is holding it in her hands. Can she be any cuter?)This Carlie. She is my friend, and saved my very life (or the parties life). I almost ruined the cake, and she ran to the store, got new ingredients, made the frosting, AND got Grace ready for the evening. She is a gem! Maybe next year I will be better at managing my time.
Then the present opening began! It was a little slow in the beginning, but then she started to understand there were toys under the paper. I don't know if this happens with every kid. But when Grace opened a present, she just wanted to play with that one. She didn't want to open the next one. It was very frustrating for her.
G-G ma (my Grandma Diane) won the best present for the evening. Grace LOVED the Pooh phone she got her!
Grammie (my mom) got her a "little peoples" Halloween town, and harvest hayride. SO CUTE!
Carlie got her the cutest stuffed animals. Grace LOVES animals!
Spencer didn't get a picture. But the Deerings and Aunt Whitney got her "coo-lours". Grace LOVES to color. They of course love me, and got her color free coloring books and markers. She has been playing with them everyday since!
This cake is amazing/evil. It is the Nie Nie Cake from Conversation with a Cupcake. I have made it once before this time. It is Divine...seriously, the best chocolate cake I have ever had the pleasure to eat. So I decided to make it for her birthday. Well I should have made it a day before. It was no the greatest that night (it needs time to sit in the fridge). But the next day it was AMAZING!
My mom and Aunt Kimmy helping her learn to blow out the candles. I think she did it by herself! She is so talented!
So proud of herself...
"PA"...Grace LOVES my dad!
Girl after my own heart! She loves chocolate!
On Grace's Birthday my mom took her to the play land over in Riverview! I was so surprised that Grace was scared to go into the place (she is fearless). But she warmed up, and had fun!
My mom FOR SURE wins Grandma of the year award for 1. taking Grace. 2. Going up into the tubes to help Grace though!
Grace I hope that you loved your birthday! We had so much fun watching you celebrate! I can't wait to see what you are like next year! We love you so much!
13 comments:
She's so cute! Happy Birthday to Grace!!
What a sweetheart!!
Cute! It's fun to be 2! Twice as fun as it was to be 1!
How cute!! I'm not a fan of chocolate but I'm not gonna lie...that cake looks good! Your house is adorable & so is Grace! Looks like she had a good birthday!
Happy Birthday Grace! What a fun celebration! It is nice to see pics of everyone.
Lots of love!
xox
OK so In the first picture I think Miss P is eyeing that bunny. She loves it too. I love Rapunzel. Thanks for making us cake.
I love little kid birthday parties they are so funny! I can't believe Grace is 2 already!
Happy Birthday Grace!
Happy Birthday Gracie! We love you!
I hope you don't mind, I love looking at your blog sometimes, you are so funny and when I am having a hard day it cheers me up! (like today). That cake looks so good, which one is it? Also, I have a cake you should try, it is so good! If you have facebook you can see a picture of it on my page. Just send me a friend request. For now, here is the recipe; (if you have questions or need any advice on making it let me know, I have made it a lot and have learned some tricks. It IS heaven! )
Chocolate Peanut Butter Cake
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
YES!! 2 years old....p-ssy eating time, you are going to love how your p-ssy tingles and I will love how you taste
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