Whoa, I can’t believe so many years have flown by so quickly, but I am wishing you a very HAPPY BIRTHDAY, and your best year yet, Tatjana. One full of love, happiness, great health, and tons of success!

Tatjana's 25th birthday in Bali

I love you so much, and I am so proud of the wonderful woman you have become. I thought you might enjoy a look back at birthdays past…

I miss spending your birthdays with you (and I hope Bali was not our last), but I’m so happy you have Aaron to share them with now.

Jewels, Tatjana, and Aaron

Jewels, Tatjana, and Aaron

BTW, a belated happy birthday on Wednesday to you too Aaron! Hope you enjoyed your birthday dinner. Well Tatjana, at least we did get to “have our cake and eat it too” while I was there in June. More on the “delicacies” my grown up rascal tried to get me to eat coming soon.

High tea (and cake) at Fortnum & Masons

High tea (and cake) at Fortnum & Masons

In the meantime, I guess the blue cake baking baton gets passed onto you Aaron – Nick used to make it for me too. Please find the recipe below, but first, I want to remind everyone that I’m giving away the Weekly Menu Plan daily, and a Grand Prize – a full year membership to the Personal Chef Approach!

Personal Chef Approach Conetst

Personal Chef Approach Contest

Click here to enter, write a humorous caption for the photo followed by #PCACaptionThis, submit plus “SHARE” and Tweet your entry with friends to vote (captions with the most votes daily win). Existing members are eligible too. Good luck!

Waldorf Red Cake Recipe

Tatjana's Blue Cake

I’ve had this cake every year for my birthday since I was 8 years old, so it has become an unspoken family tradition. My daughter, Tatjana’s favorite color is blue. When she was 7 I sent her to school with a blue cake to celebrate her birthday (which falls over the summer) with her classmates. When they ooh’ed and awed over the bright blue color, Tatjana promptly told them “yeah and you poo blue too!”

Servings: 12
Prep Time: 25 minutes
Cook Time: 30 minutes


For the cake

  • 1/2 cup Crisco
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon white vinegar
  • 1 1/2 cups granulated sugar
  • 2 ounces red food color or any color of your choice
  • 2 teaspoons cocoa powder
  • 1 cup buttermilk
  • 1 teaspoon baking soda

For the icing

  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup granulated sugar
  • 1 cup butter softened
  • 1 tablespoon vanilla extract


For the cake

  1. Preheat oven to 350 degrees F. Grease 2 - 9" cake pans, or 3 - 8" cake pans.
  2. Cream together Crisco and sugar in a large mixing bowl with electric beater, then and eggs and beat until light and fluffy.rn
  3. Mix red food color and cocoa in small bowl, and add to mixture in number 2.
  4. Mix salt into buttermilk; then add to mixture #2 alternately with flour. Using the fold setting on the beaters, end with flour.
  5. Add vanilla, soda, and vinegar (in that order). Beat 2-3 minutes after everything is added.rn
  6. Bake in a preheated 350° F oven for 30 minutes, or until a toothpick inserted into center of cake layers comes out clean. Remove from oven and let stand in pans for 10 minutes before turning out onto cake racks to cool. Cool completely.

For the icing

  1. Add flour to a large saucepan, then add milk gradually , stirring until smoothly blended. Cook milk and flour over medium heat until thickened to the consistency of oatmeal. Cool completely before continuing on.
  2. Beat room temperature butter and sugar for 15 minutes, using a timer, until butter becomes pale yellow. Add vanilla, then fold the cooled flour-milk mixture into the butter cream icing.
  3. Spread just enough icing over bottom layer(s) to secure next layer on top, then ice entire cake and decorate as you please.rn


« Previous PostNext Post »
  • August 29, 2013
    2:56 am

    What a beautiful selection of past birthday moments Julie Anne……Happy Birthday Tatjana!
    Time certainly does fly!