|This is me in the 5th grade. We had to read a biography about someone and do a presentation in class. |
We were required to dress up - I didn't just decide to do that on my own.
A few years ago was the bicentennial celebration of Lincoln's birth. Of course I had to have a party, and when I have a party, there is usually a cake.
|My friend Sean drew the picture for me. |
I used rice paper to put the design on the cake.
This couple had a Lincoln memorial wedding cake! (Scroll down to the last picture)
I found this one on twitter - so I don't know who made it. I want this for my birthday.
|Made by Roland A. Winbeckler, owner of |
I have a few books full of Lincoln quotes and I was going to see if he said anything memorable about cake. Then I realized that they are currently packed away into boxes on the patio like most of my books. I do know that Mary Lincoln often made a white cake for the president. The legend goes that Lincoln always said, "Mary's White Cake is the best I have ever eaten." Many historians say it was never served with frosting.
|Mary didn't have the advantage |
of Wilton products and Michaels classes.
This year I introduced my niece to the tradition - she helped me make the cupcakes.
|Aunt Joy, take a picture of me with the cupcakes!|
|Pretending to steal a cupcake.|
So next year, if you find me around the 12th of February, I may just have a cupcake for you. If you can remember whose birthday it is.
Happy 203rd Birthday Lincoln!
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Recipe for Mary Lincoln's White Cake:
1 cup butter 1 tsp vanilla
2 cups sugar 1 tsp almond extract
3 cups flour 1 cup chopped blanched almonds
2 tsp baking powder 6 egg whites
1 cup milk 1/4 tsp salt
Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extracts. Combine almonds with reserved flour and add to batter.
Beat egg white until stiff; add in salt. Fold into batter. Pour into greased and floured bundt pan (Or use baking release or Pam spray). Bake at 375 degrees until a cake tester comes out clean, about 55 minutes. Cool 5 to 10 minutes; remove from pan and cool on rack.
(When I made this cake I didn't sift the flour. Nor did I use a cake tester. I also sprinkled powdered sugar on top and garnished with some raspberries and blackberries.)