So today is the big day. It's my daughters 4th birthday. Tomorrow is the party, so for me, it's a big prep day. But for them, they are, as they informed me, not princesses today...but queens. Ok, for a day they can have my title of "Queen(s) of the castle". It's not like I'm not going to be the fair maiden Cinderella, cooking and cleaning all day anyway!
I can't believe it's been 4 years since they were born. I can't believe I still haven't lost all of their baby weight! I can't believe I walked in to my closet this morning, and caught Alaina going through my bra drawer, because now she's a "big girl". The day of a stay at home mom may be loooong, but the years fly by.
We went to Sams Club yesterday and right by there is Sweet and Sassy Salon for kids. My girls haven't been there (yet) but have seen the pink limo that is parked outside for years now. Before Alaina was even 3, she has asked to go in the "pink car". I told the girls when they turn 5 we'll think about it...because it seemed so far away. Yesterday, we left Sams Club and Alaina sighed as she looked out the window and said, "One more birthday and I get the pink car". She's a girl who knows what she wants..and reminds you...on a daily basis, or in this case, every time we go to Sams. I may just have to switch to BJ's for the year.
Anyway, I'm off to spend the day with my girls, which includes lunch at the gourmet, Chick-Fil-A. Tomorrow is the big tea party; I will post pictures on Sunday for sure!
But for now, in honor of my daughters, I have for you a crown cake from Family Fun. I made it last year with the kids...it is not hard and the kids had a great time decorating it. Family Fun provides the template for the cookies to make it that much easier. Today they eat like the kings and queens! Enjoy!!!
Perfect for almost any party theme, this jewel of a cake will make your little princess feel like a birthday queen.
Ingredients
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- 2/3 cup flour
- 16 1/2-ounce roll refrigerated sugar cookie dough
- Template for cookie pattern
- 4 tablespoons yellow decorating sugar
- 2 (16-ounce) cans white frosting
- Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
- 2 (8-inch) round cakes
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Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely. -
Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies. - Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11
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