Today is my mother’s 80th birthday.
I think that makes her officially vintage.
The definition of vintage is “characterized by excellence, maturity and enduring appeal; classic. Yes, my mother is vintage. She is beautiful and vibrant and lives a full life.
It is not everyday someone turns 80 so I wanted to do something special to honor my mother on her birthday. I decided to put together a vintage themed luncheon for her and her friends. No boys were allowed although my dad and husband hung out in the kitchen eating and doing all the dishes!!
I had so much fun putting it together and prayed for good weather because I wanted to do it out in the garden. We haven’t had a lot of good weather around here this summer but my prayers were answered and the day of her party was the first warm and sunny day we have had about all summer.
To read all the details about the party and see all the photos you will have to head on over to Your Homebased Parties but here are a few to give you a little preview.
There were pretty decorations…
and of course lots of good food. I’ll be sharing the menu and several new recipes over the next week or so.
I made four different salads:
Asian Chicken Salad
Sweet & Sour Salad
And 3 types of quiche:
and the hit of the party Salmon Hazelnut Quiche
I promise all the recipes that aren’t currently on the blog will be come soon!
I loved how the serving table turned out. For more details, info and photos of it be sure and head over here to Your Homebased Parties.
Of course there was birthday cake. My mom loves chocolate so I used my Best Chocolate Cake recipe to make cupcakes. I also had Perfect Lemon cupcakes. But this was a birthday party and we had to have a cake!
One of new blogging friends, Lisa, had recently shared a recipe with me for pink lemonade cake. Lisa is an amazing cook and hostess so when she told me it would be my new favorite cake I trusted her. I also thought the lovely, light pink color of the cake would fit right in with my color scheme for the party!
Lisa is right, the cake is delicious and was a big hit!
I decided 80 candles might be a little much for this dainty little cake so I only used 8 – one for each decade!
Tessa was my party assistant. She was a huge help in the kitchen acting as my sous chef and then put on her pretty vintage dress and helped serve at the party. Of course all the women loved her dress and kept commenting on how they use to have one just like it!! (Cali had to work so she missed all the party prep and the fun)
I was so pleased with the way everything turned out. It was lovely weather, everything looked pretty, there was lots of good food and good friends. Just what every party should be.
Happy Birthday mom!
Pink Lemonade Cake
Note: I actually made the cake for the party a week ahead of time and froze it. I just wrapped the two layers of cake individually in plastic wrap and put them in the freezer. I frosted it the day of the party. It worked great. I used two 6 inch cake pans for the birthday cake – I wanted a small, dainty cake. There was enough batter left t over to fill a regular 8 inch cake pan and I split that layer in half and frosted it up for us to taste test and enjoy right then. Here is a photo of that version of the cake so you can see the lovely light, pink color of the cake.
- 1 1/2 C unsalted butter room temperature
- 1 1/4 C sugar
- 1/2 C Country Time Pink Lemonade Drink Mix
- 3 eggs room temperature
- 1 Tbsp. soy flour or you could add one additional egg I bought the soy flour in the bulk food section at Winco
- 1 tsp pure lemon extract
- 4 C cake flour
- 4 tsp baking powder
- 1/2 tsp sea salt
- 2 1/2 C buttermilk
- Preheat oven to 350.
- Spray 3 (9 inch) round cake pans with baking spray with flour
- Beat butter, sugar and dry drink mix at medium speed until fluffy
- Add eggs and lemon extract
- In a separate bowl combine cake flour, baking powder and salt
- Add dry mix with butter mix
- Mix and add buttermilk
- Spoon batter into prepared pans
- Bake for 24-30 minutes or until wooden toothpick inserted in center comes out clean
- Let cook in pans for 10 minutes and remove from pans and let cool
- Frost with your favorite buttercream frosting
- For a little extra lemon flavor I put a couple of tablespoons of lemon into the frosting I used between the layers
- I used just regular buttercream to frost the outside of the cake
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