Margie’s birthday is always a super exciting time for me. That sounds somewhat ridiculous considering it’s her birthday and not mine, but her birthday means I’m going to get asked to make her cake, and that is what is so exciting for me. Ever since I finished baking school, I have told her her she can have whatever she wants, and this year was no exception. She gave me two options:
- Victorian sponge cake filled with a raspberry mouse and iced with sweetened mascarpone whipped cream.
- Pavlova with whipped cream and fresh berries.
Initially, I was going to choose option 1, but she’s had that cake before, and while it’s beyond fantastic and unbelievably delicious, I wanted to make something for her that she’d never had before. Because of that, I ended up choosing option 2 with some small alterations. Margie loves cherry pie, so I thought about switching out the fresh berries for cherry pie filling. I found a recipe from Cooks with Cocktails for pavlova with a red wine cherry compote and mascarpone whipped cream. Now normally, I’m not a boozy dessert person, but this is absolutely an exception. After tasting the compote on it’s own I wasn’t sure how it was going to work, but once all the elements were together, holy wow. Beyond amazing. I will absolutely be making this again!
This year my partner Bryan, my little sprinkles and I brought dinner over to Margie’s new house to celebrate with her and her Fiancé. We laughed, drank wine, talked about her upcoming vacation and as always, enjoyed each others company in the most effortless way. I’m so blessed to have such an amazingly wonderful and supportive best friend who also happens to be my sister and business partner. Celebrating her in the tastiest way is always my favourite way to spend her birthday. I can’t wait to see what she asks for next year!
love and sprinkles,
A note from Margie:
This birthday cake was AMAZING! We had seconds…and thirds. When Shelagh was in baking school, she would often make something sweet and ask me to try it. I would try hard to give her honest feedback and let her know what I could taste so she could make adjustments to her recipe if need be. I take my tasting job seriously. When my birthday came around that first year after she finished baking school, I had been searching on Pinterest and found the prettiest cake! It had crushed pink meringue on the sides and I immediately sent Shelagh a photo of it. I asked for a lemon cake with lemon curd filling and she did not disappoint! That’s how this birthday cake tradition started and boy am I lucky.
The next year, I asked for a vegan carrot cake. That recipe was amazing and we have both made it for people (vegans and non vegans) and it is always a huge hit. Last year, Shelagh was 9 months pregnant and told me there was no way she could make me me a cake so I’ve had the last two years to plan and think about what I might like. When I said Pavlova with fresh berries, I couldn’t have imagined what she could have come up with. I recommend trying this recipe yourself, you will not be disappointed!
Shelagh garnished this cake with our happy birthday cake topper, available now in the shop!