May came and went. But, it was not for lack of things to do, people to celebrate, or events to remember.
The fifth month of the year immediately follows my mother-in-law’s birthday (and mine), and then it actually consists of our wedding anniversary (sometimes coinciding with Mother’s day), Christopher’s birthday, Mother’s day (often coinciding with my brother-in-law’s birthday that also happens to fall on our anniversary), and my own brother’s birthday, which also happens to land on the same day as my sweet little niece’s birthday. Whew. Is your head spinning? Because mine does ever since I’ve been married. And the spinning increases with the years.
So, of all these celebrations, efforts and hearts seems to naturally focus on one special little girl’s day. It was, after all, her very first birthday. Sweet Juliet turned one on May 23rd, and I was fortunate enough to have a very willing mommy ready and (dare I write?) eager to listen to my silly, elaborate crafty ideas.
Perhaps my favorite thing of all was the cake. Melissa, the proud mommy, baked three layers of perfect chocolate cake, and I piped on the pink frosting with a 1M tip. SO easy! And, the result was truly a happy one.
Rosewater Cream Cheese Frosting
½ C butter (set at room temp about 10 minutes but still cool)
6 oz. cream cheese (directly from fridge)
4 C powdered sugar, organic
2-4 T rosewater
1 drop natural food coloring (I get mine at Whole Foods)
Place butter in a large mixing bowl and blend slightly.
Add cream cheese and blend until combined, about 30 seconds.
Add powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the rosewater, a little bit at a time until desired consistency is met. Don’t add too much if you want the frosting to stay in place when piped onto cake.
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)