My son is 3, and pictures from my camera...

Avert your eyes.  I mean, really do.  If you are here because you found me on Tastespotting, and your retinas are offended by anything but highly stylized and edited photos, please come back next week.

My husband does a great job with all things decadent and gooey.  I love him.

Three years ago yesterday was sincerely, the best day of my life (and I am not prone to cliche).  If there was ever a day I wrote out (quite literally), and completed successfully from beginning to end, it was July 6, 2008.  It was the day our son was born.

He came on his due date, light but consistent contractions starting at 7AM on that Sunday morning.  I made blueberry pancakes (as was our Sunday tradition), birthday cupcakes; and as the contractions became more evident, I showered, did my hair, and put on makeup.

We planned a natural childbirth, ie no pain medication whatsoever, a la Bradley method.  We landed at the hospital at around noon (already 7 cm dilated); labored for 3 hours, and pushed for 2.  Langston arrived at around 5:15 while the rain poured outside.  I ate the most amazing peach cobbler from the hospital, nursed and sang to our baby, and watched reruns of "No Reservations" all night long.

It was perfect.

That day.  Note the cupcake tins in the sink. 

What came after that day has been neither planned nor perfect, but wonderful regardless.  He is precious to us, and here are some silly pictures from my little camera to celebrate his little life.

Fun with old office equipment.

Diaper butt.  Love it.  

With "pappis."  Never thought we'd lose that thing.  

Sorry if I have ever given you a cake in that.

Seriously?  This outfit is divine.  

What is the male version of "fashionista?"  "Fashionisto?"

And at the beach.  Year one...

Yum.  Belly. 

Year two...

Love those legs.  

And year three...

Found it much safer for grandpa to bring the water to him.  

We had a very little party at my dad's house to celebrate his birthday last Sunday.

I. Love. Crepe. Paper. 

Always behind the camera. 

Dream boat.  

Loves his daddy.  

This year's cake... well, I have to admit.  I am really excited about it.  I don't mess with fondant much, but after 6 hours of work, I was able to bring some of Langston's favorite characters to edible form.

First, last year's cake....

Cute, but kind of a mess.

And this year's...

Phineas and Ferb Cake. 

Love.

You can't know how delicious this cake was on the inside. 

It was Chocolate Sour Cream Cake with Vanilla Frosting.  I used 3 sticks of butter, one block of cream cheese, nearly 2 pounds of powdered sugar, some vanilla and a pinch of salt.  This cake was insanely moist.  It was delicious, despite the obnoxious appearance.

Oh yes, I did. 

And Langston loved it.

And don't we love him!

So precious.  Such a pleasure.  We love you, kid.

Have a great Thursday!

Rachel Bee

The treasure inside...

I was afraid to even pull up my blog today, as yet another full-week hiatus cannot be good for my following or readers in general.  Last week was a blur- not really busy with anything- but somehow completely packed all at the same time.  I bake all throughout the week, but sometimes my husband's (aka photographer's) schedule falls in a way that makes photographing beautiful food nearly impossible.  I thought about writing another photo-less diatribe on my life, but I was not in the mood for thinking last week, or causing anyone else to do the same.  AND-

If you can't say anything nice... you get it.

Which doesn't always apply, I have found.  I have developed quite a taste for cyber foot-in-mouth.

Anyway-

A few days ago, I made a cake per a friend's request, and it looked something like this...

I say "something like" as this is not the same cake.  I made another that looked, well- something like it.

I was pretty pleased with the overall look of this cake.  I was lurking around on tastespotting.com, and I saw a similar version of this cake here.

And here.

AND here.  And, well... here, even.

In other words, as much as I would like to lay claim to such beautiful design, it is not my own.

Although it is pretty, and I plan to make many more.

As gorgeous as the cake is; as much as I love swirls of lavender-grey Swiss Meringue Buttercream- as close as Vanilla Butter Cake is to my heart and thighs- the real treasure of this cake is in the filling.

It is no secret how much I love citrus curd, but this creamy custard gets an upgrade in the form of mango puree.

If you have never made citrus curd, it is an absurdly easy task- and one that will demolish (obliterate, even) any sort of diet you might be on.

Citrus curd and blueberry pancakes: delicious.
Citrus curd and coconut cream cheese frosting: obscene.
Citrus curd and finger: you bet.
Citrus curd and palm of hand (spoon, ladle): why, of course!

You get it.

Mango Curd (only ever so slightly adapted from Smitten Kitchen)

2 very ripe large mangoes (flesh removed as best you can and pureed)
1/3 cup sugar
1/4 c lemon or lime juice (I had lemon on hand)
4 large egg yolks
pinch of salt
1/2 stick of butter

Toss the puree (I used my blender for this), sugar, lemon juice, egg yolks, and salt into a heat-proof bowl.  Stir everything together, attach a candy thermometer, and place it over a pot of simmering water.  Stirring constantly (and being certain that the bottom of the bowl doesn't make contact with the simmering water), bring the mixture to 165-170 degrees.  This will take a bit.

Add the butter, one piece at a time, and set aside to cool for 20 minutes (or so).  Place in the refrigerator overnight, or until completely cool and thick.

Enjoy!

Note: When filling a cake with curd, pipe a dam of frosting around the edges of the cake layers before filling the center with curd.  You will have a time trying to frost the cake afterward if you skip this step!

I hope all of you have a wonderful Memorial Day, and take a moment to cry like a baby over our freedom (listen to Tom Wait's "Day After Tomorrow").  Hug a soldier, and bring him a cake filled with mango curd.

Have a great one,

Rachel Bee