By Suzanne Wiggins
My birthday is a few weeks away and normally I would be trying to decide what type of cakes I’d be baking to share with my Mug Club friends. It all began a few years ago while having an after work beer with my friend and fellow Mug Club member, Dan. During our conversation he mentioned that as a kid, his mom always made a butter brickle cake for his birthday. If you’re unfamiliar with butter brickle, it’s actually English toffee chopped into small pieces. His mother had passed away several years earlier, but it was obvious that the thought of this special treat every year on his birthday brought back fond memories of both his mom and childhood. Right then and there I promised Dan that for his next birthday I was going to make a butter brickle cake just like his mom use to do.
And that is how I became the unofficial “Official Birthday Cake Baker for Mug Club Members” at the Rochester Mills. In actuality, I don’t bake for the entire Mug Club which has over 500 members, but just the small inner circle of regulars of which I belong. There have been carrot cakes (with and without raisins), cheesecakes, German chocolate, Italian cream, red velvet, chocolate stout, lemon, chocolate chip angel food, and antique caramel just to name a few. Each one is made from scratch with lots of care and attention. That’s not to say they’re without fault. Although they’ve all been described as delicious, not every one has fared so well on the journey from oven to plate.
The circle of Mug Club members I bake for continues to grow usually by way of, “how do I get on the list?” There are those, however, who will never have to ask because it makes me happy to create special cakes just for them. My question is always the same; what kind of cake did your mom make for your birthday as a kid? With most, the response is immediate. For some, there is no memory or sentimental attachment to childhood birthdays so the question simply becomes, what’s your favorite? And for the sad few that have no preference, I bake whatever interests me at the time.
If my dad were alive, he would love this idea and probably be disappointed that he lived too far away to participate. He loved cooking, baking, and generally doing kind things for his friends. As kids, my dad would always ask us what we wanted for dinner on our birthday. This tradition continued into my first few years of college. My request was always the same without deviation and every birthday meal was as delicious as the year before.
With three weeks left until my birthday there is no need for cake planning or baking. My amazing friends have decided they want to bake for ME this year. I’ve gratefully accepted because their thoughtfulness truly makes my heart swell. Following protocol they have asked what kind of birthday cake my mom made me as a kid? The question was easy to answer, but the truth is harder to tell. I would gladly forego cake any day in exchange for the special fried liver and onion and lima bean birthday dinners my dad use to make.