The first week of July not only brings Independence Day, it’s also when my oldest was born so we get the privilege of celebrating her as well. Don’t ask me how, but she’s already 7 (!?!) I’m still in disbelief and denial. We went with a Hawaiian theme to celebrate, quite fitting since it was so stinkin’ hot out.
I don’t make elaborate cakes (I’m the mother of 4 kids!), but I’m blessed to know someone who does. My dear friend, Sara, made this cake for Hosanna – it was absolutely amazing! The flowers on the cake were made from modeling chocolate and actually on a string to make a necklace (!). I’m still amazed as I look at the pictures of what an incredible cake it was, so beautiful and intricate. Her talent leaves me in awe and I’m thankful that she took the time to make it for one of her favorite 7 year olds.
Since the birthday girl wanted chocolate cake, she got her wish with the Hawaiian flower cake which left me to make whatever kind of cupcakes I wanted. I chose blueberry lime because they sounded so irresistible and blueberries are in season right now. THEY DID NOT DISAPPOINT! Creamy, tangy frosting paired with delicate cake and berries just bursting with flavor – I thought they were even better the next day.
The recipe says to toss the berries in flour, which is supposed to prevent them from sinking to the bottom but mine sunk anyway which created 3 layers of goodness – berries, cake and frosting. I had way more frosting than I needed…what would you put extra lime cream cheese frosting on?