Yes, finally it was the big day and our munchkin’s birthday had arrived. We had decorated the apartment with a garland and balloons, the table was decorated with a birthday train and he got his own little cake.
And then all the presents were waiting to be opened. The ribbons were of course much more fascinating and he needed a little help before he finally pulled the paper of his new little play kitchen. Best of all I had hidden a few fruit packs inside the oven, drawer and other compartments.
In the afternoon we organized a small party and every one came. There was one other baby girl, just a few days younger than our munchkin. They played together and had fun. She loves pets and was taken away by Ecky. He had caught the opportunity and made our guests into his ball throwers and the baby girl was giggling.
We ate cake, carrot cake muffins with orange goat cream cheese frosting, wraps filled with cream cheese and smoked salmon and potato salmon quiche. Our friend N had supported us and brought some homemade lemonade.
It was a wonderful day and party and we celebrated our munchkin.
The next day was a slow one at least the morning because in the afternoon we had to work for a bit – we had to run a 10KM-race which I’d registered us for in May…crazy me. The weather was beautiful and warm, so the race was actually pretty enjoyable. Our neighbors I and B took care of munchkin and went with him for a loooooong walk. He behaved well and we only heard good things about him. *pfff*
Yesterday then we had invitations to two kids birthday parties. The first one was at the home of the baby girl. 4 other toddlers were invited too and they all played well together. Of course there was birthday cake and fruit salad and other nice things to get your teeth into. Right after this party we walked to the next one and munchkin took a short nap on the way there. The other birthday kid is Indian so his birthday party was huge. There were about 60 adults plus all the kids, every kid got a present and we felt kind of misplaced.
Today then more birthday cards and a big box from France arrived. We are warmly surprised that so many people thought about our Theo. Family, friends (close and far away) and neighbors. We feel so honored about this attention. Theo received cute clothes, books, kitchen equipment, puzzle, a handmade shirt and so much love. 🙂
During the week we are going to try to relax a bit and have slower evenings with nothing else to do than to play and next Saturday we are going to have another birthday party just with M’s Indian co-workers and there kids. We plan to prepare pizza rolls, wraps, a fruit cake and some cookies.
Just in case you want to know more about Theo’s birthday cake. It was a simple cake, raspberry cream on an almond crunch with fresh berries and a chocolate edge. You should start preparing it a day ahead that the cream has enough time to firm up and the chocolate edge to get crunchy.
Raspberry cream on an almond crunch with fresh berries and a chocolate edge (24cm in diameter) adapted from Lise Finckenhagen
For the almond crunch
- 125gr almond meal
- 2 large egg whites
- 100gr sugar
- Preheat the oven at 180C and cover a baking tray with parchment paper.
- In a bowl beat the egg whites on medium speed until they start to get frothy, then add slowly the sugar. Once it’s all mixed in, increase the speed and continue until the meringue is thick and shiny.
- Add the almond meal and fold it in. Spread the meringue evenly onto the parchment paper and bake it for ca 20min in the middle of the oven. Let it cool down on a cooling rack.
- Once it’s cooled down, take the plate you want to use for serving the cake, place the almond crunch on it and pull off the parchment paper. Set the cake ring around it.
For the raspberry cream
- 300gr raspberries, fresh or frozen
- 80gr powdered sugar
- 1 tsp ground vanilla
- 5 gelatin leaves
- 500ml whipping cream
- Place the gelatin leaves in a deep plate with cold water and let them soak for 5 min.
- In a saucepan mix the vanilla with the raspberries and the powdered sugar and warm slowly up to max 40C.
- Press each gelatin leaf out firmly, then mix into the raspberries. Let the raspberry sauce cool down until it’s lukewarm.
- Beat the cream until it forms soft peaks and add 1/3 of it to the raspberries. Then fold the rest into the mix.
- Pour the raspberry cream onto the almond crunch and let it firm up in the refrigerator, for at least 4 hours, better over night.
- Take the cake ring off.
For the decoration
- a lot of fresh berries
- 200gr dark chocolate
- broad strips of plastic (e.g. overhead projector slides)
- Melt over a water bath at low temperature the chocolate. Then with a brush or spoon spread chocolate onto the plastic strips and stick them with the chocolate side onto the cake. Set the cake ring around it and put it back into the refrigerator.
- After a few hours the chocolate has hardened and you can take off the cake ring and pull off the plastic strips. Fill the surface of the cake with fresh berries.
We wish you all a very nice week!