Wow, January of 2017 has already disappeared in the past. It’s February and its a birthday month of, “love of my life”, my son. Its been 10 years since God has blessed us with this beautiful gift. These 10 years has been full of love, happiness, hugs, kisses and baking. Yes! baking, cooking and blogging, coincidently I started my blog in the very same year he was born. When people fuss about cooking and cleaning with the new born baby , I don’t know from where I get the strength and courage to start a food blog. After so many years if I try to look back how I managed to cook and blog with no help and a new born baby, everything seems to be foggy and fuzzy. But the pleasure of being a creator gives me an immense satisfaction and happiness all through this journey.
Motherhood teaches you a lot. It really enhance your capability to love another person beyond measure to a extent that your life revolves around that small bundle of joy. Now that my son is entering in to double digits, its a big milestone for me. I am very proud looking at his transitional phase from a boy to a teenager but cannot hide my nervousness too. I am so used to of hearing mom all the time that I started missing that sound when he is not around. Though I am not ready to push him to live and learn by himself but still now a days I keep on telling him, you are 10, be independent, why you need mom for everything? That’s my duty to teach him how to fly…fly all alone!
Good parents give their children Roots and Wings.
Roots to know where home is,
Wings to fly away and exercise what’s been taught them.
Dr. Jonas Salk
I have no doubt in saying that my son is a huge fan of my baking. His confidence sometimes makes me feel guilty about the fact that I am not a trained baker. I am so embarrassed when he declares to the world that his mom bakes the best cakes. He likes whipped cream frosting better than butter cream frosting. I always try to customize my baking according to his taste. We don’t wait for occasions to bake a cake, all what it needs is any free time of the day in the kitchen, with lots of love and laughter.
He has always been my little helper, my taster, my admirer and a big motivator in the kitchen. Whenever I finish making cream frosting, he is always there to lick a bowl and a whisker. This is a ritual and even I make sure to make frosting when he is around. Now that he is growing up, I sometimes fear of losing these moments with him.
Dear Son,
I love you and will always there for you.
A very very Happy Birthday to you.
Big hug and lots of kisses!
- Vanilla sponge Cake
- For the coffee syrup–
- 2 tbsp. Instant Coffee Powder
- 1/2 cup Water
- 1/3 cup Sugar
- Espresso extract–
- 2 tbsp. Instant Coffee Powder
- 3 tbsp. Hot Water
- For the filling and frosting–
- 8 oz. Mascarpone Cheese
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 2 cups Heavy Whipping Cream
- For the espresso extract, whisk together espresso powder and hot water.
- Set aside or use espresso from coffee machine.
- For the coffee syrup, in a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.
- For the filling, combine mascarpone, 1/2 cup powdered sugar and 2 tbsp. coffee syrup just until smooth. Cover with plastic wrap and refrigerate
- For the frosting, beat the cream, 1/2 cup powderedsugar and 2 tablespoons Espresso extract until stiff. Fold 1/2 cup of filling mixture in it.
- To assemble the cake, place one plain cake layer on a serving plate.
- Using a thin skewer, poke holes in cake.
- Pour coffee syrup over cake, then spread half of the filling mixture.
- Place another cake layer; poke holes in cake.
- Pour coffee syrup over the second layer and spread with the remaining filling.
- Spread sides and top of cake with frosting.
- Decorate the cake according to the taste.
- Refrigerate before serving.
