copyright the Chronicle October 7, 2015
by Tena Starr
Both of my children have signature birthday cakes. My son’s is a black forest cake, dark chocolate with chocolate frosting and cherry pie filling in the middle with individual cherries on top.
My daughter’s is seasonal. Starting around when she was four, I began making a blackberry cake for her birthday, which is in early September. That was a long time ago, and I don’t remember what the original inspiration was, just that I made a white cake and decided to put fresh blackberries in it.
It comes out exceptionally moist and is tasty. I did this for nearly 30 years. It was tradition.
In one of those memorable episodes that says as much about me and the fact that I keep the doors and windows open as late… To read the rest of this article, and all the Chronicle‘s stories, subscribe:
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