FABBY: Marty's May Cloche Party

Hello sweet friends!

I'm still cooking and baking for the party tomorrow, as I'm having all my brothers and sisters in laws to celebrate three of their birthdays and Alejandro and I are hosting this party tradition we have, in our house this time. I will make a post of it later on.

I did a small cloche post for Marty's great May Cloche Party, mostly because this is how I usually have the vignettes all over the dining room, as I have a passion for cloches. Ok, here it is!

Just recently I arranged this vignette in my antique English buffet, but added the two vintage white dog figurines.

In the Italian buffet I arranged a coffee or tea station for tomorrow night's dinner party and the marmalade French bowl with boy is placed inside my cloche, as I always have it! Cookies for coffee will be served in the three tier Royal Albert server.

Next, my Meissen blue and white two tier server. I also keep this beautiful porcelain bowl with a bird in the lid, which was made back at our Ceramic Co.

A close up of the reticulated bowl inside the cloche.

 

"Delicious Banana Cake with Caramel Topping." At left my Meissen bowl with three girls playing hide'n'seak, and holding chocolate Bom-boms.

The recipe if you'd like it's at the end of this post. Very worth it!!

DELICIOUS BANANA LAYER CAKE


1/2 C butter or margarine, softened
1 1/2 C sugar
2 eggs, separated
1 tsp. baking soda
1/4 C plus 1 Tbs. buttermilk
2 C all purpose flour
3 large ripe bananas, mashed
1 C chopped pecans
Caramel Frosting

Cream butter; gradually add sugar, beating well. Add eggs yolks, one at a time and beating well after each addition.
Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
Stir in mashed bananas and pecans. Beat egg whites (at room temp) until stiff peaks form; fold into batter.

Pour batter into 2 greased and floured 8 inch round cake plates. Bake at 350F for 30 min. or until pick inserted in center comes out clean. Cool cakes in pans for 10 min. Remove layers from pans, and let cool completely.

Spread Caramel Frosting between layers and on top and sides of cake a little..on very cooled caked.

CARAMEL FROSTING

1 1/4 C sugar, 3/4 C packed brown sugar, about 1 C evaporated milk and 1/2 C butter or margarine.

Combine all ingredients on a heavy sauce pan, cook over medium heat. Stirring frequently, until mixture reaches soft ball stage, (240°). Remove from heat and beat, until spreading consistency... add additional milk, if necessary. Spread immediately on cooled cake.
 
I served this cake to 14 and had a good piece left for me, lol.. I always cut a circle in the middle so the pieces come neat when I cut them.

This recipe is from a vintage book that was my friend Stephanie's aunt and all the cakes are fabulous.. so whatever recipe from this book of Southern Baking there are no more.






Thank you Marty for the great Cloche Party in May. (I love her very special cloche parties).

Thank you lovely ladies for your wonderful comments, as you always make my day!

Marty's Special May Cloche Party at,  http://astrollthrulife.blogspot.com
What's It Wednesday at,  http://ivyandelephants.blogspot.com
Natasha for Say G'Saturday at,  http://natashainoz.blogspot.com
Donna for Party Junk at,  http://funkyjunkinteriors.blogspot.com
Angie for Knick of Time Tuesday at,  http://knickoftime.blogspot.comMake
Make it Pretty Monday at,  http://thededicatedhouse.blogspot.com
Welcome back to the Scoop! at,  http://thefarmhouseporch.blogspot.com










 I will be participating in PINK STAURDAY at How Sweet the Sound.