|Started off the afternoon with a beer run for the dads. Matilda beer is so appropriate:)|
|Pumpkin cupcakes topped with chocolate cats and pumpkins.|
|I love these Dollar Tree bottle labels!|
|Seven layer spider dip!|
|Cannolis with tombstone sprinkles.|
|White chocolate covered Oreos!|
|Treat bags ala Martha Stewart!|
|Getting party time cuddles with the birthday girl!|
|She was cracking up at the Happy Birthday song!|
|Yes, this is how Matilda eats cake. Straight for the chocolate bats.|
|One of the take home treats was a Ball jar with frosting, cupcake, frosting. These were a hit!|
|I made this last year, and it made another appearance:).|
|Charlotte likes the witch!|
|Tilly gives that vampire baby from Twilight a run for her money.|
Pumpkin Autumn cake via Country Living.
- 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
- 1 cup(s) firmly packed dark brown sugar
- 1 cup(s) sugar
- 3 large eggs
- 1 cup(s) pumpkin purée
- 1/2 cup(s) buttermilk
- 1 teaspoon(s) pure vanilla extract
- 2 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) ground cinnamon
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) fresh-ground nutmeg
- Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
- Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
- Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Honey and Spice Buttercream
- 1 teaspoon(s) unflavored gelatin
- 1/2 cup(s) dark honey
- 1/2 cup(s) sugar
- 1/2 teaspoon(s) salt
- 2 teaspoon(s) ground cinnamon
- 3 1/2 stick(s) butter, room temperature
- 1 teaspoon(s) vanilla extract
- Combine the gelatin and 2 tablespoons water and let sit for 10 minutes. Bring the honey, sugar, and 2 tablespoons water to a boil in a small saucepan, reduce heat to low, and simmer for 5 minutes. Remove from heat and let cool for 3 minutes. Stir 2 tablespoons of the honey mixture into the gelatin until dissolved. Whisk into the remaining honey syrup along with the salt and cinnamon. Strain into a medium-size bowl and beat, using a mixer set on high speed, until doubled in volume and completely cool -- about 10 minutes. Add the butter, 2 tablespoons at a time, while continuously beating. Stir in the vanilla and use immediately or keep chilled.
Linked to Between Naps on the Porch's tablescape Thursday party!