Party pooper LJ!

[wiseheart]

Well, folks, it seems that LJ has decided to crash our birthday party - the original post is no longer visible. But I still have most of the comments in my inbox, and will re-post the original entry and list the available comments with the simple mentioning of the names, if it's all right with you. If not, tell me, and I'll delete yours.

We won't allow LJ to crash our party!

Original post

Hi folks! *waves*

Time is flying by, isn't it? It's that time of a year again - I'm getting older. In this case, I'm turning 56 on October 9, which means I'd have been retired for a year already, back under the old regime. Women could retire at the age of 55 back then. So I've decided to ignore all that fantastic headway we've supposedly made towards democracy in the last two decades and have considered myself retired for the last year, blithley overlooking the fact that I'll have to work another 6 or 7 or only God knows how many years.

So, let's party! Last years virtual birthday party yielded 943 comments on 7 pages, which won't be easy to top, but we're good, aren't we? WE CAN DO IT! WE CAN BREAK THE 1000-COMMENT-BARRIER! So, let's give it a try! In the recent years, it has always been great fun, so let's have fun again!

You're all cordially invited to help yourself to a slice of virtual cake of your choice. If you want to post your favourite recipe in a comment, be my guest. If not, just drop by and say hello.

Cheers!

Note: The party will be closed on October 9, at midnight, sharp.
Join us and have fun! Feel free to start any thread, any topic you want; we can discuss it, mock the general stupidity of life and laugh at it.

Last count was 1328 comments on 6 pages.

NB: Shoud the original party post mysteriously reappear, I'll delete this one.

Comments

[sammydragoncat]

re posting of the cake recipe

Cake

•3/4 C (1 1/2 sticks) unsalted butter, at room temperature
•2 cups sugar
•4 extra-large eggs, at room temperature
•3/4 cup sour cream, at room temperature
•1/2 teaspoon grated lemon zest
•1/2 teaspoon grated orange zest
•1/2 teaspoon pure vanilla extract
•2 cups all-purpose flour
•1/4 cup cornstarch
•1/2 teaspoon kosher salt
•1 teaspoon baking soda


Topping

•1 cup (1/2 pint) heavy cream, chilled
•3 tablespoons sugar
•1/2 teaspoon pure vanilla extract
•1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees F.

Butter and flour two 8″ round cake pans.



Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.


To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries.

Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

[wiseheart.livejournal.com]

Oooh, thanks for your help!

[jenn-calaelen.livejournal.com]

wiseheart:
Thank you! I'll definitely give this a try in spring, when there are
fresh strawberries. The ones they fly in from Africa or wherever simpy
don't have the right taste.