Nat (Hubby) had a ball for his birthday. Busy practially all day long (hence late post last night) and the celebrations continue. It all started with our trip to Vegas (part of his birthday present), Nickleback on Tuesday night, his birthday yesterday (Wednesday), family bbq with my family today (and his best mate, my brother), Pearl Jam concert Friday night and then the following Friday night, David Straussmen. Busy busy busy and we haven't even hit December yet! LOL
Here is hubby's card. Sad, I know but I don't always make a card for him as I don't like him to buy me cards. Occasionally he will make me a card (ummm a total of 3 in 9 years!). I was aiming for a *smirk* from him regarding his card. I got that and more! A giggle! LOL...
Side of card...
Stamps: On your birthday, simple serif mini alphabet and numbers
Ink: Basic grey, cameo coral, blush blossom, chocolate chip
Cardstock: Basic grey, cameo coral, blush blossom, very vanilla, chocolate chip
Punches: Small oval, wide oval, 5 petal flower, boho blossoms, word window
Accessories: Jumbo brads 5/8" neutrals assortment
Jumbo brads used for piggies nose are from the Spring Mini catalogue which ends November 31st. If there is anything you want from the mini, contact me to place your order.
I made him a "top deck" mud cake. I had never used my white chocolate mud cake recipe before to make a milk chocolate cake. Didn't work really well but he was semi impressed with my efforts to repeat our wedding cake (split mud)
Mud cake recipe I used. Also was included in my friend Kerri's recipe book I mentioned in this post.
White Chocolate Mud Cake
150g white chocolate, chopped 100g of white chocolate
185g butter 1/3 cup of cream
¾ cup castor sugar
¾ cup plain flour
¾ tsp baking powder
½ cup almond meal
1. Preheat oven to 140°C. Lightly grease and line the bottom of a round 22cm springform tin.
2. Place the chocolate and butter in a small saucepan over low heat and stir until the chocolate is melted and smooth. Set aside
3. Place the eggs and sugar into the bowl of an electric mixer and beat until the mixture is thick.
4. Fold through chocolate mixture.
5. Sift the flour, baking powder and almond meal over the egg mixture and fold through.
6. Bake for approx. 40 minutes - 1 hour or until cooked when tested with a skewer. Allow the cake to cool in the tin, then turn out to serve.
7. When cake is cool, mix white chocolate and cream in a double saucepan and smooth. Allow to cool till thickens slightly and pour over cake.
Tip: To make into a gluten free recipe, add an extra ½ cup almond meal and replace plain flour with gluten free plain flour.