When Krystopf and Atlas got married, they did it in style. Atlas is from Iran, and so their celebrations involved many Persian traditions — and lots and lots of dancing. And food. It was truly incredible. And we got to meet the newest member of our family, my cousin’s baby, Ari. She’s five weeks. And she slept through all the celebrations thanks to her baby headphones. So. Awesome.
Our relatively small Scottish-Canadian family was completely enveloped by Atlas’ huge Persian family as soon as we arrived, and I don’t think Krystopf could ask for a better set of in-laws. Atlas’ sisters and parents are absolutely lovely, as well as all her aunts and uncles and cousins … Atlas’ mother, in fact, is my new hero, and she taught me how to make my own yogurt and feta cheese, so I’ll have more on that later on.
On the first night the Pie and I were there, we had the Persian wedding ceremony known as the aghd. It was a very interesting affair, with lots of symbolic items laid out in front of the bride and groom, including the present of a mirror that they gazed into as they were wed.
Then there was dancing. And food. And more dancing. At this point the Pie and I had been awake for longer than was really sane so we promised Atlas’ aunt that we would do our best to dance our feet off at the western wedding on Saturday. It took three washings of my face to get off all this makeup, but that is how it is done.
Saturday morning we were up bright and early and drove with Atlas’ mom to the hotel where the bride and groom were getting ready for their big day. I was a bridesmaid and the Pie was one of Krystopf’s groomsmen so we were quickly whisked off to get ready ourselves. I know the boys spent most of the day sitting around giggling at dumb jokes, but us ladies were busy from the first moment until we left for Stanley Park, where the ceremony took place. Because I have short hair, my set-up took no time at all and I was able to take some “getting ready” shots before the professional photographers arrived.
When the pros got there I gave up my camera because then I had to be IN the photos, but the photography team was really great and easy to work with — a good thing, seeing as we spent all day with them. They even produced a short video on the day, which we got to watch DURING the reception that night. It makes my brother look like a total rock star. Atlas of course is stunning (as always), and you can even see me dancing dorkily with a knife. Check it out on Brellow Productions’ blog here. They did a great job.
Newly wed, we headed from Stanley Park back to the hotel for the reception. We had the use of a party bus for the occasion, complete with dancing pole. The Pie is the same height as the pole.
But that didn’t stop him from trying it out.
So then all the other boys had to have a go.
The trick was not to kick the beautiful bride in the face while doing so.
A good time was had by all, especially the newlyweds, and we’re so happy for them. Congratulations!
Today the Pie and I head west yet again. This time Papa John and Mrs. Nice have flown in to babysit Grenadier while we attend Atlas and Krystopf’s wedding with my parents. We will be starting off on the mainland, and then after the wedding we’ll make a trip back to Victoria to catch up with some old friends, whom I haven’t seen since the early 1990s, and old landscapes, which I haven’t seen since 2001. I look forward to showing the Pie the place where I spent an awesome five years of my life.
Posts will be as regularly scheduled, plus daily tidbits from the marvelous technology that is in my magic phone. Then a nice trip digest upon our return. See you then!
Aaaand we’re back. Hard to believe that I woke up Monday morning on one side of the continent and then I went to sleep at night on the complete opposite side of the continent. Four airports in four different states/provinces and two different countries, and a four-and-a-half-hour time difference later and here we are in St. John’s again.
The trip was GREAT. Doodle and the Cyclist got married and we were so happy to be able to be a part of their beautiful day. The weather was awesome, if a little hot, and nothing went horribly wrong. And I got a new camera out of it. What more could you ask for?
When we arrived in Portland, the Cyclist picked us up and took us to the apartment he and Doodle share, where Doodle was in the midst of getting her wedding mehndi done. Mehndi, if you didn’t know, is that lovely temporary henna tattoo that goes on your hands and feet. You can read more about it here.
We crashed and burned at this point, having been up for what felt like forever, and Doodle went to bed with toilet paper on her arms to protect the design. This is the next day, when the Cyclist helped her scrape off the dried henna paste with a credit card. You can see that the design is a bright orange at first, and it will darken over the next few days.
That first day the Pie and I wandered about and tested out the new camera a bit. This is a shot of him actually smiling (sort of), which is rare in photos I take of him. Normally he just looks grumpy.
Portland is famous for its many bridges that cross the Columbia and Willamette Rivers. This is the Steel Bridge, one of my favourites.
And the Freemont, which is Doodle’s favourite.
Portland is also an interesting mix of old and new. I love old business advertisements painted on the brick buildings.
At this point the other bridesmaids started to arrive, and we surprised Doodle with a dinner at Jake’s with all her female crew from town.
Next day we set off for manicures and pedicures in the morning (my first experience, and I may well be addicted now) and then back to Doodle’s place for mehndi in the afternoon. Here is Sam, one of the bridesmaids, getting her henna on.
What a beautiful job!
The artist, for those of you in the Portland area, is Wendy Rover of Roving Horse Henna and she was lovely. I think you have to be lovely if you are hanging over someone’s body for the better part of an hour.
Here’s me getting mine done.
And the final result:
In case you’re wondering, getting this stuff done is a very pleasant experience. Wendy mixes tea tree oil and all sorts of goodies into her henna paste, so it feels cool and refreshing on your skin, not itchy at all. Of course, you have to leave it on for several hours, and you can’t bend your fingers in case the drying paste cracks. So it makes things interesting when you are trying to do things later on in the day. The Pie managed to shoe horn me into one of his new hoodies (we went to the Nike employee store and took advantage of a deep discount and Oregon’s tax-freeness, hence my full Nike attire) and we got some ice cream to eat in the sun. This was when I discovered that eating ice cream while exposing henna to the sun is a good way to make it all fall off.
I also made the mistake of discovering my new favourite store, Cargo Imports. They specialize in new and old Chinese imports. I may have purchased some things. The Pie was particularly taken with the sinks made of petrified wood.
And I loved the hundreds of tiny apothecary bottles in a big glass case.
And then I had to go and pet a corgi puppy. His name is Winston.
Which meant that by the time we got back to the apartment my henna paste was a lost cause.
So this is what it looks like when the paste is scraped off.
And it will darken, and look lovely and brown.
The day before the wedding, we took Doodle on her “bachelorette,” which was a tour of three local wineries.
This first place was where Doodle and the Cyclist got engaged.
This was indeed a tire swing.
And an absolutely enormous cookie. I saved half for the Pie.
And this is Mount Hood. I’ve been there.
And some more barrels.
And some vines. No grapes yet.
It was a beautiful sunshiny day and pretty much all of us (Doodle excluded) got a sunburn.
Then before we knew it, it was the wedding day!
First we had our hair done …
… and then our makeup. Doodle of course didn’t need much — she is a very beautiful lady.
Here’s a closeup of Doodle’s henna, nice and dark.
We did pictures before the ceremony to save time, but first Doodle was dressed in traditional kimono by an old friend of her mother’s.
While she was being photographed outside, the Cyclist arrived with his posse. We ran interference and made him cover his face so he wouldn’t see her before he was supposed to.
Then it was time for the wedding dress.
We all took a turn at the laces, but Sam did it the best.
And then things started to get busy and I had to be photographed as well so this is my last photo of the wedding.
But it was such a great experience. I’ve known Doodle since we were fourteen, so it was really neat to see her all grown up and to see how fantastic she and the Cyclist are together, and to meet all her really nice West coast friends. Sorry, I’m gushing. I’ll stop now.
On our final day in Portland we decided to check out the Portland Pride Parade, and it was a really good day for it. Not hot like the day before, but warm enough that everyone, even those who were scantily clad, was comfortable.
I must have taken two hundred photos of the parade, which was fantastic. You can see more of them on my Flickr page starting here. It was really nice to see so many religious groups out in support of their parishioners.
The old cars were something to see.
As were the costumes.
And there were so many colours!
This flag in particular caught my eye. I am thinking of making a DIY out of something similar.
And so many loving families out and about. I think this is my favourite photo of the bunch.
What a great trip. The Pie and I can’t wait to go back!
It’s day three — the wedding day — and all that is left is to assemble our confection. If you’ve been following along, you’ll see that after all the hard work we put into the preparation, this next bit is a cake walk in comparison. Ha. Ha.
Gob some royal icing inside the guidelines for the next tier, starting with the bottom tier.Align the second tier with your guideline, and then kind of drop it into place, while avoiding touching the sides of the cake with your fingers. Gob on some more royal icing.Drop on the top tier. That wasn’t so hard, was it?Now get your green licorice vines in order. I used four strands, which I “stapled” into place individually, using hoops of floral wire.
I kept them concentrated at the top, then draped them around the cake in a circle.
Make sure to staple the vines occasionally to the cake to hold them in place.A gob of royal icing and an ivy leaf with no stem will hide the end bits.Then I just started sticking in leaves by their stems into the cake around the vines. I made sure that, after the first one that was glued in, all the leaves were facing the same direction, but other than that, I tried to keep it as random as possible with respect to leaf colour and size.And it turned out better than I had expected.Tada!I treated myself to a beer after I was finished, even though it was barely noon. Before I did that, however, I put the completed, weighing-more-than-my-dog cake back into the fridge. Don’t drop it don’t drop it don’t drop it …Make sure to bring the cake to room temperature for at least two hours before serving.
Thankfully, the cake tasted even better than it looked — a marvel to be sure! I even managed to get it to the venue before it rained.
And the bride was happy, which was most important.
On Saturday my best friend Chel got married. To Invis. For the second time.
My wedding present to the lovely couple was their wedding cake, which they wanted to be vanilla flavoured, white on the outside, and have ivy trailing over it.
I practiced ahead of time. I got the recipe down with the Pie’s birthday cake last summer. Then I worked on my fondant technique with my own birthday cake, and adapted the fondant flavourings with the moose cake. I even made my own vanilla for the occasion.Was I ready for this? I had never made a wedding cake before. Chel and Invis wanted it simple, but a wedding cake is still a definite challenge.
First I had to figure out how much cake I needed. I had an 8″ springform pan, an 11″ springform pan, and then a gigantic 16″ aluminum pan (which I think my father now covets). So I did some mental math and decided to quadruple the recipe that I had for the Pie’s birthday cake and go from there.
That’s a lot of cake.
Four kilograms of icing sugar, 2 of white chocolate. Two litres of whipping cream. One and a half pounds of butter and the same in shortening. Two kilos of cream cheese. Sixteen eggs. Two bags of flour. Lots of mixing.
I gave myself three days to make this cake: the first day to do the actual baking and prepare the decorations; the second day to ice the cakes, and the third day to put the cake together. So that means you get to have three days of posts, because otherwise you’d be reading the world’s longest essay on cake. I gotta break it up a little. Shall we begin?
Preheat your oven to 350°F.
Butter your pans generously and dust them with flour, knocking out the excess.Of course, the whole selling point of a springform pan is it makes removing cake from it so ridiculously easy. Unfortunately, you’d be hard pressed to find a springform pan bigger than 12″ in diameter. So for the 16″ pan, which wasn’t springform, I had to cut out a circle in parchment paper for it and then butter and flour that as well.Separate 12 eggs and bring the whites to room temperature. Save the yolks for making custard.
Then you want to do some sifting. A lot of sifting. More sifting than you actually want to do, to tell the truth. I started out with a regular sifter.Then I got bored and my hand got tired so I switched to a fine mesh sieve instead. In any case, sift together 13 cups flour (I used cake and pastry flour because it’s fortified with a bit of cornstarch, which helps you maintain volume in your cake) with 4 tablespoons baking powder and 4 teaspoons baking soda. The sifting process helps to eliminate lumps and also serves to add a bit of air into your flour, making it lighter and fluffier. Volume is key.Now set that aside. In a larger bowl, beat together 2 cups softened butter with 2 cups vegetable shortening until fluffy and creamy.And I’m talking creamy.Add in 7 cups granulated sugar and 1/2 cup pure vanilla extract.
Make sure you’ve also got all those precious vanilla seeds in there too.Beat that up until it’s fluffy, and make sure to scrape down the sides of the bowl. Now crack in 4 whole eggs and mix that up as well.Okay so this next bit you mix in your flour mixture, as well as 6 cups ice water. But WAIT.You gotta do it a bit at a time. You want to add the flour in three separate increments, and the ice water in two. So you start with the flour, then add water, then flour, then water, and then the rest of your flour. And that’s how that is done.Once you’ve done all your adding, scrape down the sides of the bowl and just keep mixing for a further minute or so. Isn’t that lovely and smooth?Now, in yet another bowl, you want to whip up those nice warm egg whites. Add in 1 teaspoon cream of tartar to firm things up a little and beat the whites until they are at the soft peak stage, shapely but not dry.Plop those whipped whites into your batter bowl.Gently, ever so gently, fold those whites into the batter. This is what will give you the majority of your fluffy cake.Now distribute the batter between your three pans and smooth the tops.Now we bake. Unfortunately the day I did this, Ottawa was in the midst of a heatwave. So this is what I look like when it’s hot and I’m leaning over an oven: hair in pins, shorts, dishtowel tied around my waist, and a jaunty wet scarf on my neck to keep me cool. Super sexy, I know.
In terms of baking times, I baked the first two tiers for about 50 minutes, until a toothpick inserted in the centre came out clean. I used a convection oven, so it might take a little longer in a regular oven. The bottom tier took about 60 minutes to bake, but just keep checking on them to make sure they don’t burn. The 16″ tier BARELY fit in the oven.When the cakes are all golden-brown and lovely, put them on racks to cool completely. When they are completely cool, remove them from the pans, wrap them tightly in plastic wrap, and put them in the fridge overnight. It is much easier to decorate a cold cake than a warm one, trust me.While the cakes are doing their thing, you can make the fondant and frosting, as well as the gum paste for the ivy leaves.
For the fondant, I creamed together 1 cup softened butter, 1 cup vegetable shortening, 2 cups lily white corn syrup, and 6 teaspoons almond extract.When it was all creamy I was ready to add in the icing sugar.By the time I had the texture right, I had added almost 3 kilograms of the stuff (I’m Canadian, so forgive me for switching back and forth between Imperial and Metric. It’s just what we do). I had also neglected to take my rings off before I kneaded the stuff. Shame on me. Then wrap the fondant tightly in waxed paper and chuck it in the refrigerator overnight.For the frosting, start off by melting 4lb white chocolate, chopped. I know, it’s a lot. But it’s necessary.While your chocolate is becoming liquid, cream together 6, 250g packages of cream cheese.Really mix it well to get out all the lumps.Pour in 2 1/4 cups each whipping cream and icing sugar. Add in 3 teaspoons vanilla extract as well.Whip that extra good until it’s super smooth and creamy.
By now your chocolate should be all melty.Pour that white goodness into your other white goodness and whip it up to create more white goodness.Now put plastic wrap on the surface of the icing and chuck that in the refrigerator overnight.
For the gum paste, I didn’t want to tempt fate (I know my own limitations, folks) so I purchased gum paste mix from a cake decoration store.The instructions on the package are to mix 16oz of the mixture with 1/4 cup water.Then you stir like crazy, eventually using your hands to knead it all in.Then wrap it tightly in a bag and leave it at room temperature for 15 minutes.Now you can dye it. I used two different shades of Wilton icing colour: moss green and juniper green.It’s a good idea to use gloves when you do this, unless you want green hands. Apply the colour with a toothpick. Just remember that a little goes a long way.Then, with gloves on your pretty little hands, knead the gum paste until the colour is thoroughly mixed in.Okay, so now put a bit of spray oil on your rolling pin and roll that sucker out flat.We’re cutting out ivy leaves here, so I thought, what better template than a real ivy leaf?
Cait came over to help me with the cutting out.
First we squished real (washed) ivy into the flattened gum paste.
You can see how the veins show up nicely.
Now we took a sharp pointy knife and cut them all out.
Laid them on waxed paper to dry overnight.
Aaaand … that’s all you get for today. I don’t know about you, but I’m pooped. More Friday!
Fall is always a busy season for me. Usually, school is ramping up and the hot weather has disappeared, leaving me with more energy to get out and be active. Plus the hockey season starts in October, and that keeps me busy until June.
As the outside temperature cools, we start making hotter dishes to keep us warm. But because the fall is so busy, we don’t always have the time to have some sort of comfort food simmering on the stove all day.
This chili recipe can be ready in half an hour, and tastes almost as good as its slow-cooker counterpart.
So you start, as always, with an onion and some garlic. I of course use garlic-in-a-jar, but you can use whatever you like.
Chop up the onion.
This is where I like to use the new love of my life, the Onion Goggles. I’ve tried knives dipped in lemon juice, and cutting onions next to an open flame, but these work wayyyyy better.
Of course, I look like a total dweeb when I wear them.
Anyway, chuck your onion in a saucepan with some garlic and olive oil and cook until the onions are translucent.
Next you can add in your beans. White beans, black beans, kidney beans, it really doesn’t matter (well, perhaps not broad beans). They can come from a can or a bag, but make sure they’re cooked before you chuck them in. This is a bean medley my mother cooked up a while ago and froze.
Pour in a can of diced tomatoes.
Add a handful or two of TVP if you wish. If you think the chili is too liquidy, you can also add a can of tomato paste for thickening.
I like to pop in some frozen corn when it’s almost ready.
Let it simmer the whole time you’re adding stuff, then for about twenty minutes after you’ve added the last ingredient.
Serve hot, store in your refrigerator for up to a week, or freeze it for a quick dinner some time later on.
If you ever want to have a do-it-yourself wedding, I’m your gal. The Great Wedding Cupcake Experiment of 2009 was only a small part of the planning, which I did mostly long-distance from St. John’s for our wedding in Ottawa.
And it all worked out GREAT.
A year ago today I married my best friend and have spent every day since then thanking my lucky stars.
I haven’t had so much fun on any one day in my life. We arrived in a schoolbus decorated with carnations. I got to play with a puppy while I waited for our two oldest grandmothers to show up (combined age: 196 years). Everyone had some ice cream while we did the post-ceremony photos. Best party I’ve ever been to, even if I may have burst into tears at one point in front of everyone I know and love. We may have also accidentally flooded our honeymoon suite, but it worked out in the end.
A good time was had by all and hey, we’re still married.
The Pie and I were married on 22 August 2009. We wanted to do our wedding on the cheap, because we are stone broke, and we also wanted to give our guests a little taste of our personality. With that in mind, we turned down my parents’ repeated offers to make fruitcakes (‘but it’s a traditional Scottish wedding cake’) and decided to make cupcakes instead of buying a tiered and costly confection.
Which flavours were we to pick? The choices were almost endless and we didn’t know where to begin. My mother gave me Cupcake Heaven by Susannah Blake as a Christmas present, and we decided to start there. With one exception, all the recipes we tried are from there.
I chose a panel of a dozen people at work to help us to test our cupcakes, and every one of them looked forward to Cupcake Friday. By the time I was finished the experiment (which ran from the beginning of March to the end of June 2009), my panel had doubled in size and I was a very popular lady at work.
A crucial piece of machinery without which I would have gone MAD is the Kitchenaid stand mixer. I highly recommend it to anyone and everyone who does a lot of baking. Also my camera, of course. I took a lot of pictures during this period. You can see the rest of them on my Flickr site here.
#1 Apple Cinnamon Sour Cream
These were extremely tasty but not particularly attractive, texture-wise. Aesthetically they weren’t much to go on either. The icing was also quite runny and very sticky, but also very good. The sour cream mixed with the lemon and the icing sugar made a tangy topping. The Committee thought it would make a good brunch baked good.
One thing to note about these is that I had to re-cup the cupcakes after they were baked, because the bottoms had burned a bit in my antiquated oven and I wanted to hide that. Fun fact: if you re-cup a cupcake, the cupcake will not stick to the paper cup anymore, as you can see in the photograph.
#2 Carrot Cardamom
I really like the word ‘cardamom.’ These ones turned out exactly like the picture in the book, which was gratifying, and they had a much smoother texture than the Apple Cinnamon, which was reassuring.
I’m not a huge fan of walnuts, however; they have a bitter after taste that I am not fond of – I much prefer pecans. The mascarpone icing, however, was incredible and there was an enormous amount of it. If these cupcake experiments taught me anything (and to quote one of the Committee members), ‘there is no such thing as too much icing.’
#3 Cherry and Marzipan Cupcakes
These little boogers were a spectacular failure on my part. The recipe involved putting half the batter into the cup, then sprinkling it with grated marzipan, then putting the other half of the dough on top. Silly me, I did all the bottom halves first, then all the marzipan, and by the time I got around to the tops, I had run out of batter.
In addition, I had to deal with runny icing and artificial cherries, and that’s never a good combination. Let us not forget as well that I had to face the inevitable comments at work that these strongly resembled boobs. So much for professionalism.
Overall, they were too sweet, and too much of a pain to make. Vetoed.
… then something magic happened …
… my oven exploded!
I’m totally serious. The Pie was making dinner one night and I heard this loud thrumming noise coming from the kitchen, accompanied by a yell that I should probably get in there. I ran in and saw bright white light coming from the oven window – element was arcing and sending off sparks. It was making the thrumming noise. We turned off the oven and got the hell out of there. Two days later my landlord bought us a new oven. It’s so low tech that it has no interior light and you have to shine a flashlight in to see if your stuff is done, but it works really well, I will give it that.
#4 Creamy Coconut Lime
It was from this new oven that a new generation of cupcake was born. I could now actually follow the recipe when it came to temperature and cooking time. Nothing burned, or exploded. It was inspiring, actually. The first experiment to come out of the new oven, or ‘tailgate special’ as I like to refer to it, was this perfect confection. It was unanimously voted by the Committee as the perfect cupcake for a wedding. Nothing I made after this counted for much in their opinions. I was, however, undaunted, and continued on with my experiments. I couldn’t stop now – things were just getting good.
#5 Orange Poppyseed with Mascarpone Icing
In these, I substituted canned mandarin slices for regular orange segments. Other than the fact that I am truly lazy and did not want to segment several oranges, the canned pieces meant that my cupcakes would be uniform and also that the quality of the fruit would be good. Living in Newfoundland, especially during the winter, means that produce quality is always a guessing game.
These cakes were popular with those who liked poppyseeds. I liked them, but the Pie was not a huge fan.
As you can see, I was really getting into my groove here. My photographic cupcake record had turned more artistic now that my appliances were cooperating.
#6 Blueberry and Lemon with Cornmeal
These little beauties contained fresh Newfoundland blueberries stuck right into the batter, and were made with cornmeal, which made the batter a sunshiny yellow but which created a texture many were not expecting.
I thought they were great but most people were unconvinced. In any case, I had a lot of fun with my new zester, creating and photographing my confections.
Martha Stewart eat your heart out:
#7 Maple and Pecan
I had a lot of fun making these – and burned myself severely in the process. They were one of my favourite cupcakes, taste-wise, but many people found the hard caramelized sugar too sharp or tough to bite into, the Pie included, so they were eventually scrapped.
Playing with melted sugar is a lot of fun. If I ever made these again, however, I would let the sugar cool a bit more before pouring it, to keep the fluid from spreading too much – I think that was my major failing here.
#8 Bittersweet Chocolate Wedding Cupcakes
I ended up renaming these bad beauties Bittersweet Chocolate Mousse, because that’s pretty much what they tasted like, and that’s pretty much all the ‘icing’ really was: hot whipping cream poured over dark and bittersweet chocolate and then whipped into a light foam. They are truly divine. The batter itself was a little bland, however, so I thought I could improve somewhat.
You can see at this time that spring was coming, and my seedlings were on the sprout. But spring comes late to Newfoundland, and we had a while yet to wait.
#9 Gingerbread Cupcakes with Lemon Icing
I can pretty much guarantee that I will never make these again. I have never been so disappointed with myself. I didn’t want to serve them to the Committee, and some Committee members refused to even finish them. They were dry and tasteless and the crystallized ginger on top was too strong. It was supposed to be stem ginger in syrup but this being Newfoundland I couldn’t find any.
I had to redeem myself.
#10 Marble Cupcakes
When these were finished they looked nothing like the photograph but boy were they tasty. Inside was a chocolate-vanilla swirl cake that really wasn’t visible unless there was no icing but which was nice and moist and light.
The icing was cream cheese mixed with cream and icing sugar. You can’t really top that, but of course that would mean leaving out the caramel.
I used Smucker’s caramel ice cream topping, but had I been thinking I would have used real dulce de leche, because it would have held its shape better and not oozed everywhere. These cupcakes certainly entailed sticky fingers.
#11 Coffee and Walnut Cupcakes with Ricotta Icing
The Pie and I wanted to experiment with a few lower-fat options, and this was one of them, containing no butter at all, and of course using ricotta cheese instead of cream cheese for icing.
They turned out really well but weren’t quite what we were looking for.
#12 Chocolate Fireworks
These were meant to be served with lit sparklers in them, but I wasn’t sure how I would get them into the office.
I settled for the little silver balls instead. Did you know they are called ‘dragees’?
The icing was rather unimaginative and runny, but the batter had some orange in it that kept in moist and gave it a nice tart tang.
#13 Raspberry Trifle
Unlucky number 13. We were drawing to the close of our experiment here, with only three more recipes to try, and I was pretty tired of making cupcakes at this time. It seemed every week I was adding someone new to the Cupcake Committee email distribution list.
I made these while watching Detroit lose to Pittsburgh in the Stanley Cup Playoffs. I was cheering for the Red Wings (my beloved Senators didn’t even make the post-season) because I hate Crosby, but alas, I was out of luck.
This cake was really good, though, because it was chock-full of raspberries. I thought the custardy topping could have had more flavour, but that might have had something to do with me failing at making custard.
#14 Strawberry Vanilla Cheesecake
I left the picture of this one small because it’s blurry. It was late, I was tired, and these were such a hassle that I forgot to take a picture until super late at night.
The recipe called for slicing off the top of the cupcake so the cream cheese topping would set, smooth and flat, like a real cheesecake. I cut off the tops, which was a pain, considering I then had to re-cup the cakes, and then topped them. And discovered that the topping wasn’t going to lie smooth and flat anyway.
There was some swearing.
In the end, these were one of my favourites: a fine vanilla cake with vanilla cream-cheesy ‘icing’ and sliced strawberries on top. The fanning of the berry was my idea, as the berries I got weren’t of the quality that they would stand up on their own, like they were in the book.
#15 Gluten-Free Chocolate Cheesecake
Another cheesecake-y recipe that didn’t turn out as well as I’d hoped. The Pie’s grandmother is a celiac, as is one of my former coworkers, and both of them were coming to the wedding. I didn’t want them to feel excluded from the cake part of the festivities, so I experimented with a gluten-free recipe.
It was an all right cupcake, but it wasn’t light or fluffy, the potato flour I used made the texture a little grainy, and, all in all, it was rather bland.
#16 Coconut Cream
This was my final cupcake, and it wasn’t really an experiment.
One of the people in the Cupcake Committee had been talking about the Barefoot Contessa’s Coconut and Cream cupcakes for a while so as a final treat I decided to make them. You can get the recipe from the Food Network here.
The cupcakes were huge, and I knew I wasn’t going to make them for the wedding – they were pretty time-consuming. But everyone on the Committee had been talking about that other coconut recipe for ages, so I thought I would end it with an echo of the earlier recipe.
They were fabulous and if you ate more than one you felt ill. We had wayyy too many leftovers and I think we ate them for three weeks straight. Or at least it felt like that. They were good though. I recommend giving them a shot.
And that’s it. Sixteen cupcakes in seventeen weeks.
Which ones did we eventually choose: Strawberry Vanilla Cheesecake, Fireworks (but with the icing from the Bittersweet Chocolate Mousse), and the Raspberry Trifle (but with a lemon cream cheese icing instead of the custard. They were a hit.