Baby Shower Cake Ideas (plant)
No commentsBy Gail Logan
Preparing for a baby shower party can be a tedious task. You need to define the guest list. You need to conceptualize the theme, print and send the invitations, and then prepare for the special date itself.
For the party, you will think about what decorations to use on the place, what will be the program, what games to have, what baby shower favors to give, and, what to serve.
During the baby shower party, the table centerpiece is most likely to be a baby shower cake. The baby shower cake cannot be similar to the cake that can just be bought from the local bakeshop.
It is better if you or one of the guests baked the baby shower cake. Doing so will also assure you that the cake that will be served as a table centerpiece is in accordance with the theme that you have conceptualized.
Of course, preordering the cake will also be fine as long as you give enough time for the cake to be prepared and that you have discussed with the person who will prepare the cake the concept of the baby shower party and how you would like the cake to look.
However, if you have some baking skills, or if you can follow instructions from cookbooks well, it is advantageous to prepare the cake yourself. You can use your creativity for the design and you can always ask for help from friends. Needless to mention, it is also less costly.
To prepare the baby shower cake, check online for tried and tested recipes and designs. You can also choose the flavor of the baby shower cake.
Usually, the designs and shapes of baby shower cakes are nursery items. These are flowers, birds, butterflies, baby-shaped, toys and other kid stuff. The most common icing colors are yellow, pink, blue, green and white.
In addition, if you have scheduled the baby shower after the baby was born, you can also ask for the baby’s picture and have professional cake decorators create and edible cake design using the baby’s picture.
Another idea for the baby shower cake is to use diapers. That’s right - diapers. Of course, this cake is not for the guests to enjoy. However, the mom will definitely appreciate it if there is already a stack of diapers prepared for the baby.
To prepare a diaper cake, all you need to do is carefully stack rolled diapers into several levels (having three levels is suggested). You may use laces and ribbons to keep the diapers in place. However, make sure that you did not tie the diapers too tightly together to prevent them from being deformed. Deformed diapers will be useless and will just end up in the garbage bin.
The diaper cake can also be placed as a table centerpiece. If you still prefer to have a real cake for the baby shower, you can bake or order a simple cake from the bakeshop.
After preparing the table centerpiece, you need to combine it with good baby shower food. Most of the time, snacks, tea, desserts and punches are served. You can also have some barbecues and grilled foods, in case you have invited some male guests. The dads can bond and have some conversation while attending to the grills. This way, everyone can participate in welcoming the new member of the family.
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Reasons to Home School Your Child
By Gail Logan
Why let Tim and Lisa learn at home instead of sending them to school? Well, first of all, you don’t have to wake them up at 7 every morning and bundle them off to school with umpteen numbers of instructions, and wait with an anxious heart till they return. Homeschooling gives you more control over the influences that affect your child. The growth and development of your child is removed from the realm of the unknown. You, and you alone can decide what your child needs to do or learn. Tailoring the curriculum to suit the needs and interests of the child is one of the most obvious benefits of homeschooling
Individual attention is another salient benefit of homeschooling. For instance, if Lisa needs more time to learn Math, then she can reduce the time for her English lessons. There are no fixed hours of learning per subject. This means that a child has the advantage of assigning more number of hours to the subject that seems tough WITHOUT any additional pressure. The amount of time needed to learn each subject will depend on the abilities and interests of the child.
The schooling of the child becomes an extended family activity. Parents get involved in every step of the learning procedure. Field trips and experiments become family activities. Thus, the child receives more quality time with his parents. The entire family shares games, chores and projects. Family closeness becomes the focus here. The child is also free of any negative peer pressure while making choices and decisions.
Competition is limited when it comes to homeschooling. The child does not need to prove his ability with regards to other children. His confidence remains intact. Since parents have a deep understanding of their child, they can plan the learning program to pique the child’s interest. It is also possible to intersperse difficult tasks with fun activities. A tough hour with Algebra can be followed by a trip to the nearest museum. Learning becomes fun. Parents can also tailor the curriculum to suit the learning style of the child. Some children learn through reading, while others need to write, and still others need to see objects in action.
Homeschooling allows parents to take control over the moral and religious learning of the child. Parents have the flexibility to incorporate their beliefs and ideologies into the child’s curriculum. There is no confusion in the child’s mind either because there is no variation between what is being taught and what is being practiced.
Lastly, more and more parents are getting disillusioned with the public school system. They believe that their children are being pushed too hard or too little. Other worrying issues pertaining to discipline and ethics also make the school system less welcome. Many repudiate the educational philosophy of grouping children solely on the basis of their age. Some parents themselves have unhappy memories of their own public school experience that motivates them to opt for homeschooling when it comes to their own children.
Homeschooling is the best way to teach a child if you have the time, the ability and the interest to follow through with his education. After all, nobody can understand or appreciate your child more than yourself.
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The Basics of Soup
By Gail Logan
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.
Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.
For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey’s sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.
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Monday, September 28th, 2009 at 7:13 pm and is filed under education. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
