I love to have fun with paper, food, paint, music and events and just being creative in all of it. However, I don't feel the need to be a perfectionist nor a professional in any of my creations. I wish I could have a blog JUST about the art of cooking, photography, sewing, art, mothering, jewelry making, card making, dancing, gardening, deep spiritual thoughts, decorating, poetry, party planning, baking.... and the list goes on but I can't. I don't think I was created with the ability to focus on one task. I like all of these hobbies layed out before me and the freedom to pick whatever I choose depending on the mood or time I have.
Monday, May 2, 2011
Strawberry White Chocolate Frosting Rosettes Lemon Cake
Strawberry White Chocolate Frosting:
5 strawberries w/o stems
1 tbspns of water
12oz of white baking chocolate
2-3 cps of powdered sugar
1/2 cp of soft butter
Puree strawberries w/ water in a blender. Set aside.
In a saucepan melt chocolate. Keep stirring until its melted over low heat. Set aside for it to cool.
In a large mixing bowl whisk butter until its smooth. Add cooled but still melted chocolate in with butter slowly add powdered sugar and then add 3tbspns of pureed strawberries. Keep adding powdered sugar until its the thickness you want.
It will be a little sticky so be prepared to lick your fingers when your done. Cover cake smoothing out frosting out until its flat and smooth. Then grab a small amount and shape into balls and place over cake. Once the cake is covered in balls then use a toothpick to swirl the top of each ball to give it a rossette look.
Working with White Baking Chocolate for frosting:
This type of frosting is absolutely delicious! It's pliable and I would rather work with this than fondant though you would use Chocolate clay for more of a fondant feel than Chocolate frosting. It hardens so you can't wait too long to mold it or spread it otherwise you will need to add milk to get it back to the right consistency.
Lemon boxed cake
1 cp of sour cream
1 box of vanilla or lemon pudding
Follow directions on cake box and then add sour cream, lemon zest and pudding to the mix. Bake as directed on box. Pour into 2 round cake pans and bake. Let them cool and then put lemon curd filling in between.
Lemon Curd filling
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
In a saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.