My son’s birthday this year happens to fall on the day of the U.S. National Soccer Team’s opening World Cup match against Ghana. So — being a soccer/fútbol mad family, this is like thematic heaven for us!
Between last night and this morning, I banged together class treats that were all red, white and blue, homemade and — while they include cake and whipped cream — also include generous portions of summer fruit.
I like to think it strikes the right balance between healthy and sweet and it certainly reflects what is important to the little man today.
And the fact that I put this much time and thought into it reflects 1) my semester finished and I have some extra time on my hands 2) I am indeed the food DIY maniac everyone thinks I am 3) I love this little man so much I want him to be proud of the treats he brought in!
He went to school in his U.S. kit (with the non-playing Landon Donovan jersey, but never mind…I have to assume Klinsmann knows what he is doing) and seemed very pleased with the whole thing. He was down with a virus last week that has left him with painful bumps in his mouth….so I don’t know whether he’ll actually eat one, but he somehow managed to lick the whipping cream bowl clean all right this morning.
I include a link for the recipe for homemade whipped cream. I URGE you to try it…so much more fun and much more velvety and subtle…the kids around here love making it with the hand beater and eating it up! You can also make your own white cake (recipe for a very fluffy and tender one below) or substitute storebought poundcake. If you are going to make your own cake, I suggest you have a look at Paula Deen’s excellent Creaming 101 tutorial.
It was also crazy hair day at school! His head is going to EXPLODE
Go U.S.A.!!!!!! Go USA!!!!!
WORLD CUP Birthday Cups!
20 plastic tumblers
20 slices of white cake or pound cake to fit in the bottom (see simple white cake recipe, below)
Whipped cream (see make your own here; you’ll want to make 16 oz. of heavy cream worth OR purchase 32 oz of your preferred whipped cream)
3 pints blueberries, rinsed and dried
2 lbs strawberries, rinsed, dried, hulled and quartered lengthwise
Accessory of your choice (I got the windmill mini-clothespins at Michaels)
Lay one slice of cake in each tumbler. Layer with blueberries, a generous tablespoon of whipped cream, and strawberries. Add an accessory and tape or tie a spoon to the cup and you are ready to go!
Simple White Cake
1 Cup white sugar
1/2 Cup butter at room temperature
2 tsp vanilla extract
1 ½ cake flour (or all-purpose flour)
1 ¾ tsp baking powder
½ Cup milk
Preheat oven to 350°F (175°C) and grease and flour a 9×9 inch pan (I used an 8×8, but I didn’t have an electric beater to cream the butter, so I didn’t get the high elevations that might have warranted a 9×9).
In a medium bowl, cream the butter and when looking shiny, add the sugar and cream them together. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and the baking powder, and add to the butter mixture. Mix well. Add the milk and stir until the batter is smooth, then pour or spoon into the grease pan.
Bake for 30-40 minutes (glass pans will need the longer time) until a knife inserted into the center comes out clean. Cool for at least two hours and either cut and use, or if planning to use the next day, cover with cling film. Don’t refrigerate the cake!