1920's bash

We got all dolled up in our glad rags and headed to a joint to get our wiggle on to celebrate a spiffy dame on her 30th birthday. (we went to a 1920's themed birthday party for our friend Ashley)

It was a lot of fun to dress up, luckily we were able to use what we owned already. I'm pretty sure Joshua had on every article of nice clothing he owns all at once. We partied in friend's upper attic which had been decked out in string lights and a liquor bar with a great 1920's-ish music spinning on the record player. Everyone looked fabulous and it was a lot of fun to get to celebrate Ashley!

There was a 1920's slang sheet which was used amusingly all night. Her brother was making a great Between the Sheets drink behind the "bar" and there was gold tinsel all over.

got to use my temporary gold tattoos from Ephemera Tattoos that my friend created!

She let me make her a cake too! I made a sprinkle cake iced in chocolate frosting, drizzled in white chocolate ganache and to top it I laser cut some cut 1920's font #30, piped some dark and white chocolate squares and scattered them around. It was the 1920's it had to be a bit much!

Sprinkle Cake:

2 3/4 cups sifted flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 1/4 cup milk

1 tsp vanilla extract

1 tsp almond extract

2 tbs sprinkles

preheat oven to 350 degrees F

1   Sift flour, baking soda, and salt until it is all fine powder, no clumps.

2   In yet another bowl beat the butter until creamed and then add 1 cup sugar and beat until mixed and well  mashed

3   Add the flour mixture to the butter mixture along with some milk a little at a time, beat together each time you add more

4   Mix in extracts and then beat until smooth
5   In another bowl beat egg whites until foamy and add 1/2 cup sugar gradually until it forms soft peaks

6   With a spatula mix in the egg white mixture thoroughly, then mix in the sprinkles

7   Pour mixture into a floured cake pan of your choosing. I did 2 8x8 cakes and they took about 25 minutes each

(I doubled the recipe to make 4 layers)

Chocolate frosting:

I used this recipe

White Chocolate Ganache:

3/4 cup heavy whipping cream

10 oz white chocolate

1   in a small saucepan bring cream to a boil

2   remove from heat and quickly whisk in the white chocolate until it is all melted

3   white chocolate ganache takes longer to get to a good pouring consistency so I put it in the freezer and stirred every 3 minutes until it was thick enough to hold once poured over the cake.

4   then spoon onto cake and gently push some of the ganache over the edge to create the drips

Top it off:

1   draw squares on parchment paper and flip over

2   pipe half of each square with dark chocolate and half with white chocolate, place in fridge to dry quicker

3   scatter around the cake in clumps and use piping of extra chocolate frosting left to put on back to hold squares onto side of cake