My Most Memorable Valentine’s Day

My Most Memorable Valentine’s Day

The stores are filled with the next seasonal focus.  Red & pink hearts are everywhere. 

My most memorable Valentine’s Day had absolutely nothing to do with the male/female relationship normally associated with the holiday.

My mother worked full time as a local hospital administrator.  She could never physically BE at the school for holiday events, but the year I was in the second grade, my mother showed up with the treat for the class party.

Mother wasn’t able to stay longer than the drop off, but I remember that very good feeling of just seeing her show up when I didn’t expect it.  I know I grinned at her, & she right back at me.

Mother didn’t really enjoy baking, so she had purchased little heart shaped bakery cakes.  They were iced with red frosting & with a white border piped along the top & bottom.  They rested on a white paper doily.

My teacher gave me the job of sitting beside that bakery box & serving up the treat to each classmate. I wonder if my love of baking & serving it to others was kindled that day.  I remember feeling so pleased that MY mother had made the day extra special!

Years later, when I reminded her of this, she laughed & said she paid 25 cents each for those little cakes.  Quite a sum back then!  But the memory for me was priceless!!

I’m sharing today a recipe for White Almond Sour Cream Cake & Buttercream Frosting.  You can find the recipe at my website, 

These would make a great addition to any class party. It’s an easy recipe that starts with boxed cake mixes.  With the addition of the other ingredients, this recipe yields 5 dozen cupcakes!

That’s a whole lotta ‘lovin’ from the oven.

Confectionately Yours,



White Almond Sour Cream Wedding Cake

 SERVES 40 -50

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour

2 cups granulated sugar

1-1/2 teaspoons salt

2-2/3 cups water

1/4 cup vegetable oil
2 teaspoons real vanilla

2 teaspoons almond extract
2 cups sour cream

8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done, by inserting a toothpick in the center. If it comes out clean, it is done.
Baking time varies according to the size and depth of pans being used.

 SERVES 40 -50

Buttercream Frosting

1 c. butter or margarine
1 c. shortening
2 lbs. powdered sugar
1/2 tsp salt
1 T. meringue powder
1 tsp almond extract
1 tsp. vanilla extract
1/2 to 1 tsp. clear butter flavoring
4-6 oz whipping cream

Cream butter & sugar until fluffy.  Add a portion of the sugar, half of the cream, & the meringue powder. Slowly cream the ingredients until they are incorporated, adding the rest of the sugar a little at a time.  Add salt, flavoring, & enough of the whipping cream to make the consistency you desire.  

Beat at medium speed until icing is fluffy.

You may substitute all shortening for the butter to get a pure white frosting, but it won’t taste as good.  This frosting is a pale ivory color.

Note:  This is a great cake for a wedding or if you need a large quantity of cupcakes for a bake sale.  It freezes beautifully.  

Be sure to put 2 pieces of wax paper between the layers if you freeze them so the layers come apart easily.

Use the leftover yolks for burnt cream, homemade pudding, or pastry cream.