This week I tried my hand at Sugared Violets and used them to top my pretty Violet Macarons! It's really easy to do - just brush some egg whites on your violets, then sprinkle them with superfine sugar and let dry. Just make sure that your Violets are the edible kind! The Macarons aren't Violet flavored - just a pretty Violet color! I used a recipe called Best Vanilla Frosting from Best Friends For Frosting. So good!! VIOLET MACARONS Macarons adapted from Macaroons & Biscuits Buttercream from Here For the Macarons: 3 egg whites, room temp 1/4 cup (55g) superfine sugar violet food coloring pink food coloring 1 1/4 cups (200g) powdered sugar 1 cup (120g) ground almonds For the Buttercream: 1 cup (2 sticks) unsalted butter, softened 6-8 cups powdered sugar 1/2 cup milk 2 tsp vanilla extract (I used clear- no color) violet food coloring pink food coloring Line 2 baking sheets with parchment paper. Using whisk attachment, beat egg whites with electric mixer until soft peaks form. Add superfine sugar a little at a time and food colorings. I used a combination of the violet and pink to get the color I wanted. Beat until sugar dissolves, then transfer to a large bowl. Fold in sifted powdered sugar and ground almonds in 2 batches. Spoon Mixture into a piping bag fitted with a 3/4" plain tip. Pipe 1 1/2" rounds about 3/4" apart onto trays. Tap trays so Macarons spread slightly. Let stand 30 minutes. Meanwhile, preheat oven to 150C/300F. Bake Macarons about 20 minutes. Cool on trays. Prepare Buttercream: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, 4 cups powdered sugar, milk, vanilla extract and food colorings. Beat on medium speed until smooth and creamy, 3-5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all of the sugar. Sandwich Macarons with buttercream. If using sugared violets, pipe a tiny amount of buttercream on top of macarons, then the add a Violet. Love the soft Violet color! Thanks for visiting!!
I’m hosting a #DisneySide playdate today with 11 kids. I’m going to be totally honest with you, I never do…
Happy Friday, all! Did anyone else have day later syndrome all week, thinking it was a day later than it actually was? Ben and I have both been hollering about it since Tuesday, which maks today feel extra sweet! I’ve got some fun, friend plans on the agenda this weekend,…
Festive in appearance and deceptively easy to make, this sprinkle-coated cake roll belongs on your summer-baking bucket list.
It's what's on the inside.
Smoked fish, tender seafood, fresh veggies, creamy binders and soft fresh baked bread; Layer it all together and what do you have? Smörgåstårta. It’s a Swedish staple that’s perfect for parties, brunches, and those days where your family never seems to eat at the same time. Plus, come on — it’s a cake made of sandwich! You know you want it! A Smörgåstårta isn’t quite cake and it isn’t quite sandwich.
Make this prinsesstarta recipe, which is a Swedish recipe also know as Princess Cake that was featured on The Great British Baking Show airing on PBS.
Light butter cakes are filled with jam and whipped cream, and topped with cake 'wings', a small dollop of jam and a dusting of icing sugar....
Frosting makes everything better. Right? RIGHT?
I've been wanting to make a Malteser cake for ages. I'm not entirely sure why it has been on my mind - but I'm glad it was as this cake is a little bit awesome.
There’s nothing wrong with a little tradition, but when you’re looking to add a little flair to your big day, a standard wedding cake just won’t cut it. An unconventional wedding requires an unconvent
This is a fun, festive, easy cake to make for celebrations!
We've also made a few of our own showstopper and personalised cakes. If you don't believe us then we'll let you be the judge...
This crowd-pleaser is easier than it looks. (You only make one batter.) Garnish the strawberry-frosted cake with double-dipped berries to hint at the festive stripes hiding inside.
This shop and recipe for Oreo dirt desserts or chocolate mint puddings has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mi ...
I've been busy lately celebrating as you can see by the cake. Not too busy tho to send off Quilters Companion magazine and dvd packs to seven lucky blog readers. But I can't send one to Debi, Kim and Effie who left comments because I don't have their addresses. If any of you are reading this post please email me so I can get your prize to you.
Layers of vanilla cake, espresso syrup, mascarpone frosting and a cocoa coffee bean crumble.
St. Patrick’s Day always brings fond memories of the trip my husband and I took a few years ago, surprisingly not to Ireland, but to Scotland. I was in awe of the green landscape, the…
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I couldn’t think of a better way to celebrate my 200th post than with a game of dominoes. Growing up Cuban, we loved playing dominoes when we were kids. Our grandparents were happy to have…
Happy New Year's Eve to everyone! I hope everyone spends the evening celebrating the end of another year safely. I can feel it....2011 is going to be a big year!The theme for my year, personally, has been that I have given life my best. I accomplished several things during 2010...both…
So you might think these flavours sound a bit odd together, especially if you've never heard of thyme in a dessert before but it's getting more and more popular to use the herb in all manner of sweet things, hitting the botanical cake trend - nail on the head. It really does work and to those who might think it's a bit 'out-there' I urge you to give it a chance as the flavour is just a subtle hum in the background and not in the slightest bit overpowering. I made a sugar syrup using the lime juice and with the slow heat I popped the thyme in there to leave it to infuse and take on the delicate aromatics. After the syrup had reduced down slightly I strained it to remove the thyme, so you just get the flavour without the annoying leaves stuck in the cake. It is rather fitting weather for a cake like this, when it starts to feel a bit more like summer and you can enjoy a piece of this sat outside whilst soaking up the sunshine. Blackberry, Lime and Thyme Cake Recipe adapted from one of my fave bloggers - Twigg Studios. Ingredients For the sponge: 220g (2 sticks) butter 220g (1 cup) caster sugar 4 eggs 220g (1 cup) self raising flour zest of 2 limes 1 tsp vanilla extract For the syrup: juice of two limes 3 sprigs of thyme 110g (1/2 cup) caster sugar For the frosting: 300ml double cream 5 tbsp. icing sugar 4 to 5 tbsp. of syrup For the filling: Roughly 4 tbsp of blackberry jam To decorate: 1 small punnet blackberries Extra thyme sprigs Method Grease and line four small tins, (about 5 inches in diameter) or use two (8 inches). Preheat the oven to 160°C/ 350°F/ gas 4. In a stand mixer add the butter and sugar and mix for about 4 minutes until pale and creamy then add one egg and mix for 2 minutes, then add another and mix for two minutes, and do the same with the next two. Next add the lime zest and vanilla and mix. Remove the bowl from the mixer and stir in the flour by hand with a spatula being careful not to over mix. Pour evenly between tins and bake for approx. 25 minutes until a skewer inserted comes out clean. Turn out the cakes from the tin, remove the baking parchment and leave to cool completely. To make the syrup whilst the cake is cooking, in a pan add the juice, thyme and sugar and stir over a low heat until the sugar has dissolved then leave to reduce for a few minutes, once it becomes syrupy remove from the heat, pour the syrup into a bowl with sieve to strain the thyme sprigs. Leave 4-5 tbsp in a separate bowl to cool completely for the frosting, and brush over the remainder warm syrup onto the sponges. Leave it to soak in whilst still cooling. To make the frosting, in a mixer add the cream and icing sugar and mix until it is just starting to get thick then add the syrup and continue mixing until stiff. To assemble the cake slice the tops off if too domed, spread jam onto one sponge then add some frosting and place on the next layer, continue this with the other layers (if doing more than 2). Spread the remaining frosting around the edges, not covering the sides completely to give it the 'naked' look and decorate with thyme by sticking sprigs on the sides and round the edge. Carefully arrange the blackberries into a pile in the middle of the cake. Store the cake in the fridge unless not eating straight away.
Sink your teeth into the most delectable wedding cakes of the year and fill your plate with lots of wedding cake ideas with today's delicious post!
Friday Favorites from anderson + grant
Just like fashion, baked goods are rejecting ultra-polished aesthetics for a messier look. We speak to the bakers behind these dark, feral creations.
Dit is zo’n lekkere en smeuïge worteltaart! En ja, het is net zo geweldig al het klinkt! Deze taartcombinatie is heerlijk van smaak, zacht van textuur en door de frosting zó waanzinnig lekker dat het bijna gevaarlijk is!
