Having finally been gifted with a grandchild (actually, now two), it was my great pleasure recently to host baby Jude’s first birthday. Because she is growing up in New York City, and because her mother was very busy preparing for a second baby, Truman (who was born two days before Jude’s birthday), we planned Jude’s party close to home at the very pretty and modern eatery Perry St., owned by my friend, chef Jean-Georges Vongerichten. The guest list comprised all the adults who had had something to do with baby Jude in her first year. For example, Hosanna Houser, who helped me create the extraordinary Arctic wall hanging for Jude’s bedroom; “Uncle” Kevin Sharkey, who is perhaps Jude’s best friend; and Jayne Hinds Bidaut, Jude’s first photographer, were all in attendance. The only other child was Olivier, Jean-Georges’ grandchild and son of Cedric Vongerichten, the talented chef de cuisine of Perry St.

The restaurant’s simple, elegant architecture and decor made it so easy to decorate for a child’s party planned primarily for adults. We picked a theme — animals — and most everything was created around the idea with Steiff stuffed toys, wooden cutouts, printed images and sculpted marzipan.

Because the event was a lunch for grown-ups, we kept the celebratory aspects minimal but whimsical. Clear and white helium balloons added a very festive but unobtrusive touch to the dining table and the dessert table. The back of the long banquette provided us with a ledge for wooden cutout animals of all sorts, which we painted white for uniformity. Dozens of stuffed Steiff animals were arranged down the center of the table, some perched on blocks. The place mats were heavy white paper printed with photos of the stuffed toys, and we crafted a menu card with an image of Jude on the cover. Everything you need to re-create these table decorations is available at marthastewart.com/judes-birthday.

Off to the side, we set up the dessert buffet: three special birthday cakes displayed under glass domes, boxed animal sugar cookies by Sweet Dani B (sweetdanib.com), and more Steiff animals peering here and there.

It was a workday for all of us, and we had to be sensitive to the babies’ schedules, so lunch was not a drawn-out affair. But it was so sweet and delicious and delightful that we will all remember it most assuredly. And because we photographed it, Jude will always have a visual memento of what occurred on that first birthday. And now the big question: What will next year’s party be? Keep in mind, Truman will be 1, two days before Jude will be 2!

Brown-Sugar Layer Cake with Caramel Buttercream Frosting

Makes 10 to 12 servings.

2 sticks unsalted butter, softened, plus more for pans

3 C cake flour, plus more for pans

2 C packed dark-brown sugar

1 C sugar

6 lg eggs

1 TBS pure vanilla extract

1⁄4 tsp salt

8 oz sour cream

1⁄2 tsp baking soda

Caramel Buttercream Frosting (recipe follows)

Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.

Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.

Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 11⁄4 C frosting. Repeat with a second layer and another 11⁄4 C frosting. Place third layer on top. Spread entire cake top and sides with 11⁄4 C frosting. Refrigerate cake until firm, about 30 minutes. Spread with 11⁄2 C frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

Caramel Buttercream Frosting

Makes 7 cups.

After frosting the cake, you will have about 13⁄4 cups of buttercream left over. It can be frozen for up to a month.

21⁄4 C sugar, divided

1⁄2 C water

1⁄2 C heavy cream

9 lg egg whites, room temperature

6 sticks unsalted butter, softened, divided

11⁄2 teaspoons pure vanilla extract

Combine 11⁄4 C sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.

Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 TBS at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature and beat until smooth.