3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel (from about 12 limes)
1 tablespoon grated peeled fresh ginger
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperature
5 cups sifted cake flour (sifted, then measured)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
8 large eggs
2 cups buttermilk, room temperature
1 1/2 cups sugar
2 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 7-ounce package sweetened flaked coconut (about 3 cups)
Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight.
DO AHEAD Curd can be made up to 2 days ahead. Keep refrigerated.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.
Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.
Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake.
DO AHEAD Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.
This Christmas Eve day, I though it only too fitting to bring you my friend Natalie's Winter One-derland birthday party for her son Zach. Because his birthday was in December, she was able to decorate the house for the holidays and have it fit right in with the party decorations. The mantle housed a winter village and handmade snowflakes, while snowmen, icicles and penguins danced about the scene. The homemade cake with a polar bear topper made the perfect centerpiece for the table, draped with evergreens and acorns. But of course, the birthday boy stole the show with his fleece penguin overalls... what a cutie!
Happy weekend before Christmas. I hope you're all taking some time out from your shopping, wrapping and cooking to enjoy the season in full. I created these gift tags for the cookie boxes I'm giving out to friends & family, and thought perhaps you might enjoy them too... logo look familiar? The PDF can be printed on Avery 8165 full sheet labels and and cut out to make stickers, or printed on card stock and punched through to make a hang tag. Enjoy and happy holidays!
I tell ya, I simply never tire of finding fabulous birthday cards to share. These beauties are from Papaya Art... how much fun is that squirrel?
Next we have to grab our favorite retro apron to get us in the mood to create yummy food and create a welcoming environment.
Here is an example of a recent Mediterranean dinner party that my Honey and I were invited to. I loved the color of the plates, the candles and through the window was a sparkling night view of the Golden Gate Bridge.
Our dinner party wouldn't be complete without this yummy molten lava cake. To really impress your guests, you could add raspberry sauce or some whipped cream.
I hope you enjoyed our dinner. When was the last time you went to a dinner party? Thank you Birthday Girl for allowing me to invite your readers to the party.