The stores are filled with the next seasonal focus. Red & pink hearts are everywhere. My most memorable Valentine’s Day had absolutely nothing to do with the boy/girl relationship normally associated with the holiday.

My mother worked full time as a local hospital Administrator and Registered Nurse Anesthetist. She could never physically BE at the school for holiday events, but the year I was in the second grade, my mother showed up with the treat for the class party.

Mother wasn’t able to stay longer than the drop off, but I remember that very good feeling of just seeing her when I didn’t expect it. I know I grinned at her and she right back at me.

Mother didn’t really enjoy baking, so she had purchased little heart shaped bakery cakes. They were iced with red frosting & with a white border piped along the top & bottom. They rested on a white paper doily.

My teacher gave me the job of sitting beside that bakery box serving up the treat to each classmate. I wonder if my love and desire to bake and feed others was kindled that day. I remember feeling so pleased that MY mother had made the day extra special!

Years later, when I reminded her of this, she laughed & said she paid 25 cents each for those little cakes-quite a sum back then! But the memory for me was priceless!!

I’m sharing today a recipe for White Almond Sour Cream Cake & Buttercream Frosting. These would make a great addition to any class party. It’s an easy recipe that starts with boxed cake mixes. With the addition of the other ingredients, this recipe yields 5 dozen cupcakes! That’s a whole lotta ‘lovin’ from the oven.’ — Confectionately Yours, Sue

White Almond Sour Cream Wedding Cake

SERVES 40 -50

2 (18 ounce) boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1-1/2 teaspoons salt

2-2/3 cups water

1/4 cup vegetable oil

2 teaspoons real vanilla

2 teaspoons almond extract

2 cups sour cream

8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done, by inserting a toothpick in the center. If it comes out clean, it is done. Baking time varies according to the size and depth of pans being used.

Buttercream Frosting

1 c. butter or margarine

1 c. shortening

2 lbs. powdered sugar

1/2 tsp salt

1 T. meringue powder

1 tsp almond extract

1 tsp. vanilla extract

1/2 to 1 tsp. clear butter flavoring

4-6 oz whipping cream

Cream butter & sugar until fluffy. Add a portion of the sugar, half of the cream, & the meringue powder. Slowly cream the ingredients until they are incorporated, adding the rest of the sugar a little at a time. Add salt, flavoring, & enough of the whipping cream to make the consistency you desire. Beat at medium speed until icing is fluffy.

You may substitute all shortening for the butter to get a pure white frosting, but it won’t taste as good. This frosting is a pale ivory color.

Note: This is a great cake for a wedding or if you need a large quantity of cupcakes for a bake sale. It freezes beautifully. Be sure to put 2 pieces of wax paper between the layers if you freeze them so the layers come apart easily.