Larisa is planning her daughter's first birthday this winter, and wanted a theme that was classic and timeless. She was not looking for something 'cute' but rather 'lovely'. After tossing around a few ideas, we settled on a vintage tea party using a pink and grey/silver color scheme. The soft, subtle colors feel appropriate for winter and offer a elegant and romantic ambiance...
Invites: consider calligraphy script and lace detailing
Row 1: garden table via vintage home and garden; chandelier via jose villa; anemones via estilo weddings
2: pastries via laduree; table setting via nonpareil mag; cups & straws via the sweetest occasion; tea girl via crown & crumpet
Row 3: cupcake via country living; roses via sparkled vintage charm; crown via snippet&ink
Row 4: macaroons via brides; invite & lemonade via martha stewart; table setting via elizabeth anne designs
2 cups sugar
1/2 cup brown sugar
6 eggs, plus 6 egg yolks, room temperature
1 tablespoon vanilla
1/4 cup dark rum
1 teaspoon salt
3 cups cake flour
1 cup chopped walnuts, optional
FOR THE GLAZE
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup water
1/4 teaspoon vanilla
1/2 cup dark rum
To make the cake: Grease and flour one large Bundt pan. Preheat the oven to 325 degrees.
In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for a few seconds until smooth and shiny. With the mixer still running, very slowly add both the white and the brown sugars. Continue mixing on medium high speed until the mixture is light and fluffy, and almost white in color, about five minutes. Scrape the sides of the bowl once or twice, as needed.
Pour the batter into your prepared pan and bake for one hour.
To make the glaze: In a small saucepan, combine the butter, sugar, and water over high heat. Bring the mixture to a boil, reduce heat to medium high, and continue boiling for five minutes. Remove the mixture from the heat and carefully stir in the vanilla and rum (add it slowly to prevent it from sputtering too much).
Drizzle the bottom of the cake with about 1/3 of the glaze and allow to stand in the pan for 5 minutes. Invert and transfer the cake to a plate, poke several times with a fork and drizzle with the remaining glaze. Allow to cool to room temperature before serving.
Note: This recipe is from an Aussie blog so you’ll have to convert from metric.
6 x Egg Whites
300g Caster sugar
3 x tablespoons Belgian cocoa powder
1 x tablespoon good balsamic vinegar
50g good quality chocolate (70% cocoa solids), chopped into small pieces
3 punnets of fresh raspberries
500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar
Preheat oven to 180˚C
1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.
2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don't normally test the latter as I'm familiar with meringue consistence but if you've never made one before, it's worth giving it a try, once it stays put, you know you're good to go.
3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.
4. Line 2 large, flat oven trays with baking parchment - I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..
5. Place a 9" or 10" dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle - this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you'll still be able to see the line through the paper.
6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they'll crisp up and add a bit more interest visually.
7. Place in oven and immediately reduce heat to 140˚C. Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.
8. You'll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it'll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.
9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.
Oven Temp: 375
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk
6 ounces softened cream cheese
1 1/2 cups confectioners' sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring
4 ounces of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
Frost: Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Glaze: Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.