Finally....

...a rundown about Benjamin's two year old birthday celebration! I would have posted this much earlier but our seemingly indestructible Mac has decided to quit working for the time being. We've had an Apple tech here to work on it, but no dice. Today was the first day (after about 3 weeks) that I was almost driven to throw it across the room. It also didn't help that our camera joined in the shenanigans and decided not to load half of our pictures. Ok, enough complaining. On to the celebration of Benjamin!

The day started off with presents. A rake and hoe to help daddy in the yard, a preschool backpack, and lots of books!

Plus a card from grandma and granddad with a sticker that said, "I'M TWO!"

Donuts from Ollies! MMMMM!

Then we got Chick fil A and visited daddy downtown to see the tall ship that was temporarily docked in Wilmington.

And finished off the day having dinner with friends, and the yummiest, most delectable cake I've ever made. Every single person ate two pieces...and we're talking about adults AND kids! I've included the recipe just in case any of you have a special occasion coming up and need an amazing cake.

White Chocolate Raspberry Cake

2 nine inch cake pans lined with parchment paper and sprayed with bakers joy or a non-stick spray with flour. (must use parchment paper or you will not be able to get cake out of the pan. The chocolate in the batter sticks to the pan.)

3 squares of Fisher vanilla flavored Almond Bark

½ cup of water

2 ¼ cups of sifted cake flour

2 tsp. Baking powder

¼ tsp. Baking soda

1 cup butter

1 ½ cups sugar

4 eggs separated

1 cup buttermilk

¼ cup sugar

1 jar seedless raspberry jam

1 pint whipping cream

1 tsp. – 2 tsp Vanilla

½ - 1 cup powder sugar

Melt the 3 squares of almond bark and the ½ cup of water in microwave or on stove over low heat. Let cool (if it is not cooled the warm water will cook the eggs in the batter.)

Beat the butter until smooth, add the 1 ½ cups of sugar and beat, add the egg yolks one at a time and beat after each addition. Add the melted white chocolate mixture and stir on low. Add the dry ingredients (flour, baking soda and baking powder) alternating with the buttermilk ending with flour.

In a separate bowl beat the egg whites and add the ¼ cup sugar beat until peaks are formed. Fold this mixture into the cake batter and pour into prepared cake pans.

Bake at 350 for 30-35 minutes test with toothpick or knife inserted in center comes out clean.

Let the cakes cool. (I usually wrap the cakes and freeze, the cakes are easier to ice that way)

Make the icing. Add whip cream vanilla and powder sugar beat on high until peaks are formed. Place one cake on serving plate, stir the raspberry jam and smear onto cake( I do not use the entire jar) Ice the cake with the whip cream and decorate with fresh raspberries and mint leaves is desired.