Bondsister: cakes

Showing posts with label cakes. Show all posts

Monday, May 7, 2012

Inspirational Tuesdays #113

Monday, April 30, 2012

Inspirational Tuesdays #112

Saturday, March 31, 2012

During my internship at Ann Taylor, I had the opportunity to tag along to the New York Magazine Wedding Event. Ann Taylor was one of the major retailers at the event and it was definitely one of the first areas guests saw as soon as they walked through the doors of the venue.

Here are a couple of more images from the Ann Taylor area (definitely loving the bright, colorful bridesmaid dresses):

I had a chance to also walk around and see other booths and sample some treats. Other companies present were BHLDN, Kleinfeld, Matthew Williamson, Nicole Miller, Rent the Runway, Cake Alchemy, Oasis Day Spa, Planned Perfection, L'Atelier Rouge, Papyrus, and many more. Some of you may have already seen some images on my Twitter or Instagram but here are many more that I've taken:

More images are posted on my Facebook page!

Wednesday, February 22, 2012

Tasty Thursdays: Red Velvet Cake

[image source]

Red velvet cake was perfect for Valentine's Day -- but tasty all year round! Still can't get enough :) This particular recipe is from the New York Times.

Ingredients:

For the cake:

Butter for greasing pans
2 cups all-purpose flour plus extra for dusting pans
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 bottles (1 ounce each) red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar

For the icing:

4 egg yolks
2/3 cup sugar
1/2 cup whole milk
8 ounces unsalted butter, softened, plus additional if needed
1 tablespoon vanilla extract, bourbon or rum
Chopped or halved pecans for decoration

Directions:

1.: Preheat oven to 350 degrees. Butter and then flour two 9-inch round cake pans. Combine flour, cocoa and salt in a sifter and sift three times to thoroughly mix cocoa powder. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed.
2.: Alternately beat the flour mixture (in four parts) and the buttermilk (in three parts) into the sugar mixture. (Do not overbeat.) Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.
3.: Place the egg yolks in a large mixing bowl and gradually beat in the sugar with a whisk or mixer. Beat until the mixture is a thick pale yellow and forms a ribbon when a spoonful is dropped on the surface. Heat the milk to almost boiling and beat into the egg mixture by droplets. Pour into a heavy saucepan and cook over medium heat, stirring with a wooden spoon until mixture is thick enough to lightly coat the spoon (about 165 degrees on a candy thermometer). Immediately set the pan in a basin of cold water and beat until custard is barely tepid. Strain custard into another bowl and beat in softened butter by spoonfuls. Beat in flavoring. The icing should be smooth and thick. If it looks grainy or curdled, beat in additional softened butter, a teaspoonful at a time. Chill icing until cold but still spreadable.
4.: Place one cake layer on a serving plate and spread some icing on top. Cover with second layer and spread remaining icing over top and sides of cake. Sprinkle top with chopped pecans or press halved pecans around the top edge.

Note: The icing may be refrigerated for several days or frozen for several weeks. To use, let stand at room temperature until it can be beaten to spreading consistency.

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Monday, February 13, 2012

Inspirational Tuesdays #101

All collected images were found randomly online. Click on image to view source.

Happy Valentine's Day, everyone! ♥

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