About the Author

Birthday Cake 2016

In celebration of my birthday this week, we’re going to look at birthday cakes! I’m also going to share one of my favorite dessert recipes with you.
Before the Lord led me to write full time, I had dreamed of owning a bakery. Now I only decorate wedding cakes and birthday cakes for my children. In last year’s birthday post I had shared some of my favorite cakes that I made for the kids over the years. I also shared one of my favorite cake recipes. It’s perfect for a potluck dinner…or really any dinner. Lol You can view it here.
Here are last years creations:

We had a Frozen summer when my youngest two requested a Queen Elsa and Olaf cake.


My oldest two challenged me to a Nerf Gun cake and TMNT’s Shreddar cake. For the Shreddar cake, I blended it with a Minion and created a Shreddar Minion and made the birthday boy extremely happy. 🙂 


As a cake decorator, I’m often plotting and planning their next birthday cake immediately after their birthday. Interested to know what’s on the cake calendar this year?
My daughter is getting a Barbie and Ken cake. My youngest son is getting cupcakes in the shape of Mario. I’m not sure yet about the oldest two, but I’m looking at some sort of Dinosaur cake for Boy #2. We’re still brain storming cakes for my oldest son’s birthday.

This year’s birthday recipe is super easy! I originally planned to share one of my favorite cheesecake recipes, but when I pulled out my recipe book I ran across my Fruit Pizza recipe. I decided to share this one AND make one for myself this week. 🙂 I forget where the recipe came from. Kraft or Pillsbury most likely.

Fruit Pizza:
1 pkg. 20 oz. Sugar Cookie roll
1 8oz pkg cream cheese (soft)
1/3 cup sugar
1/2 teaspoon vanilla
Fresh fruit

Spread cookie dough out evenly on a small/medium cookie sheet. Bake until lightly brown.
I always use a rectangle sheet but you could make it round on a pizza pan (as long as it doesn’t have holes) or bake individual cookies, but rectangle is the easiest.

Combine cream cheese, sugar, and vanilla until blended. Spread over cooled cookie and top with fruit. Cut into squares or wedges pending on your shape.
Use whatever fruit you desire. We normally stick with strawberry and pineapple. The flavors are beautiful together.
Keep in the fridge if you’re not eating it right away.

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