nothing says sweet like homemade easter cookies
from the SOLVANG BAKERY….they also make the
most adorable little wedding cake cookies….xoxo
a little more sweetness...
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because life is full of love & possibility…xoxo
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this shoot was styled by JOY THIGPEN for ONCE WED….
beautiful florals by MINDY RICE FLORAL DESIGN….
hair & makeup by ERIN SKIPLEY….
cake by ERICA OBRIEN
a little more sweetness...
MAILI’S PEACH CAKE WITH BURNT SUGAR SHARDS
The secret to this cake is buying the best peaches possible.
I wait every year for Prima Peaches to come in season. They are
so addictively delicious. I sauté the peaches in butter and a
little butter and sugar so there are fresh peaches on
top of the cake as well as inside it.
For Peaches:
1 pound sliced peaches (about 3 cups) for inside of cake.
Additional peaches will be needed for top of cake.
2 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon ground ginger
a pinch of kosher salt or sea salt
For the Cake:
1 1/2 sticks of butter, softened
1 1/2 cups sugar
4 eggs, at room temperature
3 cups unbleached white flour
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt or sea salt
1 1/2 cups sour cream
1 tablespoon pure vanilla extract
1 1/2 cups cooked peaches (note: the three cups of peaches will cook down to about 1 1/2 cups.
Reserve some peaches for the top of the cake or just cook more. The more peaches the better!
Also remember to reserve the liquid from the cooked peaches for the frosting.
For the Frosting:
2 8-ounce block of cream cheese, softened
2 sticks of unsalted butter
2 1-pound box of powdered sugar
1/4 cup of peach syrup (liquid after you cook the peaches)
For the Shards of Sugar (to garnish additional peaches and to garnish top of cake)
1 cup Sugar
For the peaches: Heat a large skillet to medium high heat. Add butter and peaches. Sprinkle with sugar. (if the peaches are not naturally sweet you may need more sugar. The peaches I use are very sweet and only need a little sugar) Add ground ginger and a pinch of salt. Set aside.
For the Cake: Preheat oven to 350 degrees F. Butter and flour 2 8-inch-round cake pans. Set aside.
In a mixing bowl cream together the butter and the sugar until light and fluffy. Add the eggs one at a time, mixing them completely into the butter mixture after each addition.
In a separate bowl combine all of the remaining dry ingredients: flour, baking powder, baking soda, and salt. Mix or sift together well. Add the dry ingredient mixture alternately with the sour cream. Stir in the vanilla extract.
Fold in 1 1/2 cups of the cooked peaches into the cake batter. Divide batter evenly between cake pans. Baked for 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven and let cool for 10 minutes. Then invert onto cooling racks to finish cooling.
Make the Frosting: It is probably best to make the frosting in two batches unless you have a really big bowl. So put one block of cream cheese, one stick of butter and one box of cream cheese in a mixing bowl and mix until well blended. Mix in reserved peach syrup from your cooked peaches. Then make another batch exactly like it.
Make the burnt sugar shards: Prepare a baking sheet lined with parchment paper. In a large stainless steel saucepan, place the sugar. Heat over medium high heat until sugar begins to melt and brown. Do not stir. Tilt the pan if you need it to melt more evenly. As soon as the sugar is a beautiful amber brown color pour it onto the parchment paper lined sheet tray. Slightly tilt the pan so it spreads around. It should harden immediately as it cools. When it is completely hard break it into shards by either hitting it with a mallet or dropping the tray so the sugar cracks.
Frost the cake. Just before presenting place more sautéed peaches on top of the cake for garnish. Place some of the sugar shards on top of the peaches. Garnish around the cake with peach halves and quarters and piles of burnt sugar.
a little more sweetness...
on a recent shoot for SANTA BARBARA MAGAZINE, i was
privileged to witness the most amazing celebration of sweetness
ever….picture this….a group of 20 stylish girls got together
for the ultimate competition…a bake-off….
there are three relevant categories….”best taste”….”best apron”….& “best story”….
and the best part ever…no rules….seriously, their were
chefs, housewives & sweet tooths of all kinds….
homemade treats & a flown in amazing caramel cake….
it was wonderful to see everyone’s personal apron style too….
and the sweets…were simply scrumptious….
there were flavors for any pallet….
laughter & friendship & cookies….
and beautifully styled sweets….
but my absolute favorite part of the day, was the story-telling…
each participant had to share a story about the origin of the sweet
treat they were sharing….the stories were wonderful & heartfelt,
embellished & funny….my favorite of all was the description
of how to make the tequila cake below….
Tequila Christmas Cake
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of dried fruit
Sample the tequila to check quality.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat.
Add one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point it’s best to make sure the tequila is still OK.
Try another cup… just in case.
Turn off the ..mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit up off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity.
Next, sift two cups of salt. Or something.
Check the tequila. Now shift the lemon juice and strain your nuts.
No wait..shtrain the lemon juice and shift your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.
Finally, throw the bowl through the window.
Finish the tequila and wipe counter with the cat.
after belly laughs & story telling….
tasting & lets face it a few tummy aches….
then the serious task of tallying the votes began…
it was thrilling for my sweet friend MAILI to be crowned “best taste”
for her peach cake (i’ll be sharing her secret winning recipe soon)….
be sure to pick up an issue of SANTA BARBARA MAGAZINE to see more…
the sweet aftermath….xoxo
a little more sweetness...
xoxo
a little more sweetness...
this is what happens when a group of friends get together & share their favorite desserts…everything was absolutely tantalizing…from the beautiful array of desserts to the stories behind them….there was an apron contest, a dessert story contest & of course a taste contest….pure sweetness….xoxoxoxo
a little more sweetness...
how did this happen?
one minute i was cradling a perfect baby boy…..
and the next i find looking into the eyes of a little man….
he is through & through a boy….fiercely independent & strong….and yet oh so sensitive (i apologize my little son, for i think you got that from me)…he is surrounded by women, his sisters and myself…and is not always tolerant of our feminine ways….he insists i kiss & hug him way too much, and yet he melts into my arms every evening & still absently reaches for a single strand of my hair for comfort…..
in my heart he is still a baby boy….
and yet he keeps reminding me he’s not a baby….
so i try to let him go a little….
and yet when he sleeps he is, as ever my baby boy….
and so it goes on…he grows & changes….he is intelligent & funny…and soooo intense…believe me he gets his fair share of time outs….and yet i admire him…his little body full of grown up emotions….
i feel so lucky to be his mama….
and cannot wait to meet the man he’ll become….
xoxo
a little more sweetness...
wishing you cupcakes & smiles…xoxo
a little more sweetness...
this lovely wedding truly touched my heart in every way….
the details were absolutely stunning….
gio & sky are the sweetest love birds ever….
and mr LOUBOUTIN you have my heart…
the decor & details beautifully created by DUET WEDDINGS….
one of a kind head couture piece by TWIGS & HONEY
seriously sweet….
please go see MARTHA STEWART’S adorable site to see more…
xoxo
a little more sweetness...
look at these sweet little flags (perfect for cupcakes) that the girls at ICING DESIGNS made for me…i adore them…they are ideal for a wedding reception, birthday party or just a cool way to show your images….they have a lovely little etsy store HERE where you can check out all of their original lovely & sweet ideas…may your day be full of sweetness & cupcakes & ICING DESIGNS….xoxo
