Happy Birthday, Happy Birthday, Happy Birthday. . . . . .

I’m not sure what exactly is in the water in May and June---I have so many birthday celebrations in late February and March that I actually may tire of cake!  Granted, two of those are my daughters—Feb 23^rd (she was 2 ½ weeks late) and March 2 (a scheduled c-section to give me a week in between the two birthdays). 

Our office had three cakes lined up at our staff meeting—a fondant covered Pittsburgh Penguins cake, a turquoise and white confection iced with a star tip on all sides, and a white iced basket covered on top with chocolate-dipped strawberries.  (Too bad I suck with a camera—they were all beautifully done by a co-worker.) 

Childhood friend Kathy celebrated on March 31.  One of our favorite bartenders celebrated his on March 14 by winning $10,000 with a scratch off ticket, then $2700 at the casino.  (He said he broke even as he dropped $2700 first.) Finally, we celebrated best friend birthdays—Dana  on March 7, Jeff on March 28, and then, my partner-in-crime Dawn on March 30.

Dawn’s birthday was a mix of confusion and chocolate.  She planned her family celebration for that Sunday and asked if I would meet her at the bar following the family dinner to share a cocktail with her favorite bartender.  For her, a properly mixed White Russian and a Cheerwine shot (his secret recipe) would be in order.   

But then, plans went awry—a well-intentioned friend asked that we come to the bar on Saturday which sent everyone on a path to crazy.   A pre-ordered cake from the Market District was cancelled in exchange for a frozen Oreo Cheesecake from Cheesecake Factory.  Partially thawed, it was still tasty.  A second cake was cut, flowers were standing in water (along with the announcement that the bartender sent his new girlfriend to buy them—wrong thing to say). 

I was racing the clock for two things:  picking up some Irish Crème truffles that my daughter had
made and making Chocolate Cherry Rum Cake Pops for the first time in a matter of three hours after our original schedule was moved forward one day.

I know nothing about Irish Crème truffles except that they are delightful and apparently temperature sensitive in the making which affects the presentation, not the taste.

As for the Cake Pops---so easy!!!! Yes I would do them again.  I adapted the recipe for Chocolate RaisinCake Pops from Tipsy Bartender.  

Chocolate Cherry Rum Cake Pops

1/8 of a full chocolate sponge sheet cake (5” x 8”) my son picked mine up from the local Giant Eagle Market District

¾ cup of dried cherries

¾ cup of gold or dark rum

3 T chocolate frosting

Chocolate candy wafers for dipping

1.        Soak the cherries overnight in the rum.

2.       Break up the chocolate cake into pieces in a mixing bowl and add frosting.  Squash it all together so that the frosting blends in with the cake and makes a sticky mix.

3.       Add drained cherries and mix together so that cherries are distributed throughout.

4.       Form into balls (I got about 12) and place on parchment lined cookie sheet. 

5.       Melt chocolate wafers per package directions.  Dip ends of sticks into chocolate and insert one in each ball.  Freeze for an hour.

6.       After freezing, coat each cake pop with chocolate by dipping or spooning chocolate over.  Place each pop in a cake pop holder (holes poked in a plate and set securely in a pot or bowl, holes poked in an empty egg carton, or a holder that is purchased) and refrigerate or freeze until set.

7.       Delightful!

PPS:  I would be remiss if I didn't mention that our "well-meaning" friend who moved our plans every which was but the way Dawn wanted--DIDN'T SHOW UP!  A toothache, he said.  I promised to dip his frou frou drink umbrella in novacaine for our next celebration.