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.
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.