Weekend Reads {1.10.14}

Oh goodness, there is so much to talk about today and so many amazing links to share! Not only is it Friday, I've got fabulous dinner plans with a fabulous friend tonight, a fun bridal show this weekend, and most excitingly my birthday is Monday. To put it simply, next to just about every other holiday, my birthday is my most favorite! I mean what's not to love, there is always cake, cocktails, and confetti; my three favorite "C"s. So in honor of my birthday and the rest of you celebrating birthdays soon, I'm sharing my links from the week full of my must have birthday items. Hope you enjoy!

1. The Grand Margarita from Apartment 34

2. Italian Cream Cake from Boulder Locavore

3. Confetti Dipped Balloons from Studio DIY

4. Balloon Cake Topper from The Martha Stewart Crafts Department

5. Geometric Piñata DIY from Reveiller

Indulge In {Italian Cream Cake}

In a quest to share more of my fabulous birthday with you, I thought I would take today to gush over my cake. Not only did it have two of my favorite things on top, confetti and streamers, it was filled with  delicious coconut. But it's not just about the confetti, streamers and coconut. This cake is hands down the best cake I have ever had. Nothing compares to its moist nutty favor with a hint of tropical coconut. While I can't share The Cake Shop's recipe with you (because they won't give it out, and for good reason), I can share this one and it seems to be very similar. Fill it with coconut shreds and top with a vanilla buttercream, and you can have your own slice of the best cake ever!

:: Ingredients ::
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)


:: Directions ::
1. Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.

2. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

3. Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.

4. Pour batter into prepared pans. Bake for 25 to 30 minutes.


Enjoy!