November 21, 2008
November 20, 2008
the most beautiful thing they had in their collage was this chandelier (above). i looked it up and you can see the dimentions and price here.
the picture below is the detail and how amazing is that... they're not butterflies as i first thought...
November 15, 2008
today my favourite little boy turned 5! we got him the tower of doom! and had his party at the local gymnastics club...
everyone had a great time! a big thank you to everyone that came out!
the cake is made from a williams-sonoma "easter octopus" cake mold. i didn't know octopus was a traditional shape at easter... lol... i made dorie's perfect party cake and used orange juice and zest instead of the lemon 'cause that's what i had. i coloured half of the batter blue and put that in first so when we cut the cake the octopus was blue and the sand was white. since i didn't need much buttercream, i just made a very simple american buttercream. after all, most 5 year olds don't appreciate the texture and effort put into a swiss meringue buttercream- they just want the sugar!
i'm still getting used to our new camera- our older trusty olympus point and shoot (yes, all the other pics were taken with a cheap point and shoot!) died a terrible and sudden death (soon i'll post the last pics it took), and unfortunately this new one (nikon coolpix) doesn't have as good of a macro :( but that's okay since hopefully soonish we'll be gettin' one of them fancy shmancy digital SLRs...
November 03, 2008
i've been pretty busy these days, and i made these little pound cakes quite some time ago and never got around to posting them. they are very tasty, and very simple to make. i thought with the election coming up tomorrow, i'd post it now. since i'm a dual citizen (canada-us) i can vote in both countries, and did... i sent in my absentee ballot over 2 weeks ago! go democracy! i'll be glued to CNN tomorrow.
and in two weeks... another vote- this time for mayor of vancouver!
IngredientsMarble Cake (martha stewart baking handbook)
Makes one 9-by-5-inch loaf
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 3/4 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/4 cup plus 1 tablespoon Dutch-process cocoa powder
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.