10 years old!
10 years old!
Violet or purple? Purple or violet??? I had to look up to see the difference in definition, but couldn’t say that I know better. I think the colour of my cake is violet though, as seems that purple is more red-ish, so I go for violet, but correct me if I’m wrong.
I made this tiny cake using violet food colour. I baked the three layers separately, and tinted the batter in different proportions to get the ombre effect. First, I thought that the darker shade would be too dark, it looked more black at some point, and only when I cut into it I started to relax seeing the nice, deep violet colour, and it was not black.
The cake is not a sponge cake, is my yummy vanilla cake recipe with French butter and vanilla extract, only this time I used white sugar instead of brown, because I wanted to have a light coloured batter which can be tinted to the desired colour.
I made buttercream this time, which is also not my usual cake filling, but I wanted different. I mixed Wild Blueberry jam in my buttercream to add flavour, but I applied a layer of jam on top of each cake layer, too -which, Hello! -it really isn’t my style of making cake, but as I said, I wanted different 🙂
Made this small, 5″ cake for my birthday, just enough for my family to make it vanish instantly after Sunday lunch.
Chocolate and cream is my ideal cake filling, light and creamy, and can be so versatile if used different chocolates each time. This time I bought Lindor caramel chocolates from Lindt. Very subtle and silky, whipped in double cream and filled in a light vanilla sponge cake. Just perfect, and I got my husband’s absolute approval, too.
My daughter and her friend baked blueberry-chocolate chips muffins on Thursday, and I put aside a few. They took care of the rest, meaning they decorated them and eat most of them. They did a very good job, and the muffins were delicious. The best part of all was that they genuinely had lots of fun in the kitchen!
My usual Christmas cake wasn’t so usual this year because I changed the filling from white chocolate ganache to white chocolate butter cream. Even though I intended to stick to my traditional Christmas cake, I had to improvise with the cream because we travelled to Hungary for the winter holidays and I couldn’t transport my usual double cream across countries. So, I made a butter cream base and added melted white chocolate to it.
A few years ago I’ve seen a similar cake in a Hobby Craft magazine, I thought it looked very pretty. It turned out it was also very easy to make the little green fondant trees. The only problem was that I had to be careful when sticking the pretzel sticks into the trees and then into the cake because they broke too easy.
My youngest daughter was eager to help, so she made a few little trees herself which she eat shortly after finishing them.