A beautiful Sunday, and Happy Mothers Day.
I made a special cake for my sister today to celebrate Mother’s Day with the family. A Vanilla Strawberry Buttercake.
A Mothers Blessing
Thank you, Holy Father,
for Your special gift of mothers;
for the example of Your unconditional love they share with their children.
Thank You for the mother who lets her child know without doubt he or she is loved,
and for the child who returns that love.
Lord, today we pray You will protect and guide mothers everywhere;
that You will grant them Your wisdom in loving and teaching their children.
Today, may children everywhere remember the warm caresses and whispers in the night;
the tears dried and Band-Aids, the peach cobbler, the laughter;
and the blood curdling scream, ‘No!’ at the brink of danger.
Thank You for the mothers who played with us, taught us, nurtured us,
fed us, listened to us and tried to understand us.
Today, may we remember Mum’s beauty when we were young;
and her loveliness discovered as we aged.
Lord, today draw especially close the mothers who are alone,
for whatever reason;
and grant them Your comfort, Your pleasure, Your peace,
And, Lord, for children who are alone, because of distance, death, or indifference,
may good memories flood their minds.
And if there is not a good memory,
may forgiveness burst forth from their hearts
and revive in them long lost joy.
Thank you particularly for phone calls today,
and for a shared ‘I Love You’.
Today as we honour, celebrate, or simply reflect on the woman who gave us birth,
or who adopted us into her heart.
We thank You, Lord, for life,
and for Mum!
I thought I’d share this beautiful Mothers Blessing poem that we gave to our Mum’s today from our children in our Liturgy class.
Read on for the recipe and decorating tips…
In the background is my new giant cupcake tin…have you seen one or have one in your kitchen?
I used the buttercake recipe which came with the tin, as I wasn’t quite sure of the required amount of mixture needed for this tin. I actually didn’t put enough mixture in the top part of the tin.But I disguised the problem will the finishing decorating touches.
Recipe: Vanilla Buttercake
375grams softened Butter
1 1/2 cups Caster Sugar (fine)
3 teaspoons Vanilla Essence
4 1/2 cups Self Raising Flour, sifted
1 cup milk
Method: Pre heat oven to 180°C. Beat butter and sugar together with an electric hand mixer until light and fluffy. Gradually add in 1 egg at a time beating until well combined. Stir in vanilla essence, then gradually fold through lightly sifted flour and milk.
Pour mixture into both sides of the tin, for top and bottom of giant cupcake.Fill the top section 2/3 full, and the rest into the bottom half of tin.Bake in moderate oven for 1 hour, reduce heat to 160°C and cook for approximately another 10-20 minutes or until you can insert a skewer in the centre of cake and it comes out clean. Remove cake from oven and leave in tin to rest for about 10 minutes before turning onto a wire rack, and cool.
Tip: Place cake right side up back into tin and use as a guide to cut level, top of cake
Place cake onto a cake stand it makes life easier to decorate as you turn cake.I covered the center of cake with strawberry jam and cream. I made a quick vanilla icing with 1 cup of icing sugar, 1 tablespoon of softened butter, 1 teaspoon of vanilla essence and a 1/4 cup of milk. Adjust the mixture as you go…add more icing sugar of milk to make an icing easy to spread, but not runny. I decorated the edge of this cake with bought Italian savoiardi biscuits. Spread with the icing line up along outside edge of cake and drizzle a little on the front of biscuit.
Linking to Sweet Tooth Friday