Book of the Week: The Seven Silly Eaters by Mary Ann Hoberman


“Peter wants only milk, Lucy won’t settle for anything but homemade lemonade, and Jack is stuck on applesauce. Each new addition to the Peters household brings a new demand for a special meal.
What’s a mother to do? Even though Mrs. Peters picks, peels, strains, scrapes, poaches, fries, and kneads, the requests for special foods keep coming. It isn’t until her birthday arrives that a present from her children solves the problem with a hilarious surprise that pleases everyone.”

The Seven Silly Eaters is such a great book! The illustrations are charming and it’s the perfect thing for picky eaters or kids who want to show their mom some appreciation. The obvious activity to go with this book is to make is Mrs. Peter’s birthday cake! There’s a recipe in the back of the book but this one’s a little lighter. If you don’t want to have to deal with whipped egg whites, there are endless easy pink lemonade cake recipes online! It’s a delicious summer treat.

Mrs. Peters’ Birthday Cake1359579114130


  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 extra egg whites, room temperature
  • 2 cups cake flour, sifted
  • 1 cup oats, blended until fine
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup milk
  • 1 tbsp lemon juice
  • ½ cup fresh raspberries, blended
  • ½ cup applesauce
  • ¼ tsp pink Wilton paste food colouring
  • whipped cream & fresh raspberries for garnish!


1.     Pre-heat oven to 350° and grease & flour tube pan.

2.     Warm milk in a saucepan on medium heat for 5 minutes, add lemon juice, allow to sit until thickened.

3.     Whip egg whites until stiff peaks form, set aside.

4.     Cream butter and sugar until light and fluffy–beat eggs in one at a time.

5.     In another bowl, sift together flour, baking soda, salt and oatmeal.

6.     Blend apple sauce with raspberries and thickened milk.

7.     Add dry ingredients to the eggs, alternating with applesauce mix. Scrape side of bowl with spatula to ensure that everything is well mixed; gently fold in remaining egg whites and mix well.

8.     Pour the batter into the tube/angel food pan, set on middle rack and bake for approximately one hour.

9.     Cool for half an hour.

10.   Serve with whipped cream and strawberries!

Recipe cred: Just a Pinch of Ginger

Photo cred: King Arthur Flour

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