A heart shaped cake and some Canon love

Let me start off this post by saying that I am like a dyslexic newborn puppy. I have no (read none, zilch) hand eye coordination what –so-ever. It makes life interesting and means I am a clumsy and have difficulty doing things delicately. In this case that would be decorating a cake.  Unlike my mother the cake decorating maven (more on her abilities soon), the best I can do is scrape icing onto a cake. Forget the fancy twirls  and swirls, they are not happening. The one and only time I tried something my husband compared my flower and vine creation to a road map.  

That being said I still like baking, and will continue to leave the creative stuff up to those who have the god given ability.  Instead I will stick to my schmear of butter cream; Its good enough for my husband and therefore its good enough for me. So here my foodie friends I give you my super yummy, if less than creatively decorated valentines cake. I used a recipe I found in Cakes to Celebrate Love and Life. It turned out really well, except I thought it should have been a bit lighter. The cake turns out quite dense. Even so it was heavenly and I hope you enjoy. I added pictures this time too- taken with my trusty Canon Rebel XTi

-White Chocolate Cupcakes 

from 

Cakes to Celebrate Love and Life-

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

100g White chocolate, chopped 

75 g butter softened

3/4 cup sugar

2 eggs

1 tsp vanilla essence

1 cup + 1 tbsp milk

Preheat oven to 170 C

1. In a medium bowl sift together flour, baking powder, and salt. Set this aside. 

2. In a double boiler melt the chocolate until smooth. 

3. Cream together sugar and butter. Add in eggs one at a time. 

4. Add the vanilla and white chocolate to the sugar, butter, and egg mixture. 

5. Alternately add the flour mixture and milk, always ending with the flour. 

6. Mix until just combined and pour into prepared tin. 

Bake for 20-30 minutes until the center springs back when lightly pressed. 

ENJOY!

A note on the photography: I had to add this in here because I know my good friend Michael Sewell, who is by far the most amazing photographer I have ever met, will be turning up his nose at the mention of Canon.  I love my little Canon and always will. However if any of you decide you want to buy me my dream Nikon, I wont stop you.  Until then, you will all just have to deal with my Canon love. 

Don't forget to check out what Michael Sewell and his Nikon can do. He is an amazing photographer and a truly great friend. I was lucky enough to have him shoot my wedding, and I would suggest him to anyone and everyone. View his site here: http://www.sewellshouse.co.uk/

Mojito Cupcakes with Meringue Icing

We have been pummeled with snow for the second time in two weeks. Since Dallas is less than prepared for such an event, we are stuck inside yet again waiting for them to figure out a way to clear the roads. Luckily for you, this gave me an opportunity to dig through my cookbooks.

A few years ago I was given a book called Cakes to Celebrate Love and Life today I was flipping through trying to find a cake to make for my lovely husband for valentines day. Well my friends did I ever find a cake. I give to you a Mojito in a cake, what more could you ask for?

This book is a must buy for any cake lover, from the Fresh Coconut cake to White Chocolate cupcakes, they can do no wrong. Check out Cakes to Celebrate Love and Life on Amazon, and order your copy today. I promise you will not be disappointed.


-Mojito Cupcakes from Cakes to Celebrate Love and Life.-




For Cupcakes:


1/2 cup mint leaves
Zest of 2 limes
3/4 cup hot milk
1 1/2 cups cake flour
1 1/4 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
125 g butter
1 cup sugar
2 eggs - at room temp
1/2 tsp vanilla essence
2 tbsp rum


To make the cupcakes:

Preheat oven to 180 C.

1. Add the mint leaves to the hot milk and let them steep for 15 minutes. Remove mint and let the milk cool slightly. 

2. Sift together flour, baking powder, bicarb, and salt. 

3. Put butter into stand mixer bowl and beat until creamy. Add the sugar and continue beating until mixture is light and fluffy

4. Add the eggs, one at a time. Then slowly mix in lemon zest, rum, and Vanilla Essence. 

5. Lower the speed of the mixer and slowly start adding warm milk and flour. 

6. Fill muffin liners half full and bake for about 20 minutes. 

7. Let these cool and get started on the meringue icing. 

For the icing:

4 egg whites at room temp
1 cup sugar
a pinch of salt

1. In a heatproof bowl combine the egg whites, salt, and sugar.

2. Set over a pan of simmering water and whisk continuously for 3 to 5 minutes until sugar has dissolved and mixture is hot to the touch.

3. Attach the bowl to your stand mixer, with the whisk attachment.

4. Beat on low for two minutes and then switch to high for five minutes until mixture has cooled and stiff peaks form. Use immediately.