We are onto the final stretch of birthday cakes for my youngest. And, to be fair, 13 is a big achievement.
The “official” birthday cake choice was oreo. Oreo’s in the sponge, oreo’s in the icing, oreo’s in the decoration. I hope everyone likes oreos.
The second birthday “surprise” cake was chocolate, covered in ganache, with fresh cream and raspberries. But the birthday surprise was a photo of her and her beloved pony on top!
By the time I’d made them both, I really wasn’t hungry-
But of course there was the matter of the main course also, we went with the kids favourite Roast Chicken, with a whole roasted salmon for the adults. Roast chicken is always popular on birthday party days, and it helps that it can be cooked a little while in advance and then carved and kept warm. We had to remove the head and tail of the salmon, although we did cook them separately for the cats! I also made the traditionally requested “butter” sauce, which is a cheats hollandaise that I make in the Kenwood.
My sister in laws were both bringing something to accompany the mains, so I did a large dish of gratin potatoes, a green salad, and some lovely tomatoes.
My Cheat’s Hollandaise:
Take 225g of butter and melt it slowly, in a liquidiser (or a bowl if you’ve a hand held mixer) put two egg yolks, a tablespoon of freshly squeezed lemon juice, 2 tablespoons of cold water, and a couple of good grinds of black pepper. Whisk these until combined well, then VERY VERY SLOWLY add the melted butter, whisking constantly (or with the liquidiser on slow). Once all the butter has been added it should be a little thicker than the consistency of homemade mayonnaise. Store in a warmed travel mug until needed, but not for longer than 1 hour before use.