Many bloggers have found that the original Momofuku Birthday Cake recipe doesn’t make enough frosting to fill and frost the cake. I adjusted the recipe so that it makes just enough for an 18-cm/7-inch cake!
Wait, first things first. Let’s get real for a minute before diving into this recipe. I need to get something off my chest. I’ve been so worried this week! Remember how Baby Boy, who is now 16 months old, woke up with pseudo croup Saturday night before last? Well, when I wrote my last post on the Momofuku Birthday Cake Crumbs, he seemed to be recovering from it just fine. Then last Thursday he took a turn for the worse.
Things you need to know: Baby Boy is strong. Like: really strong. He first propped himself up on his elbows when he was just 3 days old (!), he could walk confidently by the time he was 50 weeks old, and up until two weeks ago he had only been sick once, which is pretty unheard of according to the parents in my circle. What’s more, Baby Boy has always been super active and happy.
Last Wednesday, after having been quite sick with pseudo croup for a few days (fever, lack of energy, barking cough, clingy) Baby Boy was beginning to feel like his old window sill-climbing self again. Then on Thursday, things changed. He was burning with fever again, his barking cough had turned into a wheezy one, all he wanted to do was sleep, and he didn’t even have the heart to climb onto the couch anymore, not even to sit with me and watch 101 Real Dalmatians (his favorite movie right now).