Decorate with our vintage fluffy vanilla frosting recipe — and you’ll have the perfect addition to your birthday celebration traditions!
There’s nothing like a good old-fashioned vanilla birthday cake
From the Montgomery Advertiser (Montgomery, Alabama) December 2, 1955
It is sometimes fun to be old-fashioned. Good, old-fashioned flavors, the fragrance of old-fashioned cakes cooling on the pantry shelf, really good, old-fashioned frostings — these are some of the pleasant things of grandma’s day that can stand some re-creating today.
When grandma used to enter her cakes at the State Fair, she was downright fussy about the ingredients she used. The best of butter, country fresh eggs, good rich milk and, of course, only pure flavorings, would win her blue ribbons.
In flavoring, she knew that only the true, pure vanilla extract would give a cake the delicate flavor and freshly baked fragrance that would make her a prize-winner. There could be nothing stale about her cake — neither in texture, taste, nor aroma.
When grandma entertained, she always served cake. White cake, chocolate cake or caramel, it always stood in a place of honor. Now that the cool weather is here, her modern granddaughter, when she plans fall entertaining, might do well to take a leaf from grandma’s recipe book and feature a fresh, homemade cake.
Teenagers, after the game, would love a slice of cake with its creamy, rich frosting. At a harvest festival, given by a club or church group, a dark brown, moist, chocolate cake would be greeted with cheers. And what is a birthday party without a high white cake with its crown of candles?
Let’s revive grandma’s cake baking art. It’s the season for it!