With layers of lightly spiced zucchini cake slathered with tangy, sweet goat cheese frosting and dripping with lemon glaze, this is exactly what you need to make before summer is over!Read More
Light, lemony cupcakes filled with tart and tangy passion fruit curd. Buttercream peonies sit on top of a swirl of passion fruit frosting. It doesn't get any prettier or tastier than this!
This Lemon Meringue Layer Cake has light and fluffy cake layers that are sandwiched together with tangy lemon curd for a bright and sunny summery treat! A cloud of swirly meringue smothers the cake before being adorned with nearly neon-colored citrus slices. Each bite is literally bursting with flavor! Serve with a side of sunshine =)Read More
Light, lemon-scented cake layers spread thin with sweet apricot jam and frosted in pastel swirls of floral, honey buttercream.
The start of our new kitchen remodel will commence in just three short weeks, and I’m kind of freaking out. Who remodels their kitchen while they are in the middle of recipe testing for a new cookbook? My kitchen is my office. If my oven were to be out of commission at any point, I would definitely spiral into a deep, dark place. But now? Voluntarily? In the middle of a busy summer? Yup. We are doing it…
And by we, I mean the contractor and my amazing mother. The boys and I will actually be out of town the first week of the renovations, so at least I won’t have a heart attack watching the workers disconnect my oven and start tearing down cabinets. And to be honest, it’s a very, very small remodel. A face-lift, if you will. Including a new oven that I am equally excited and dreading baking cake in. It took me months to learns the little quirks of my current oven, so I am borderline terrified of having to adjust to a new appliance.
But you know what? If not now, then when?
We’ve been living in our home for exactly four years this month. When we moved in, I had just entered my second trimester with baby Everett and had my first manuscript due in 5 months. If I could adjust to a new house and kitchen with all of that chaos around me, then I should certainly be able to do it now. Right? But that’s not even really my point here. At that time, I made a promise to myself that I would not freak out over the unfurnished dining room or bare walls. After getting settled in, my priorities were the book and the babe. Decorating would have to wait…
Four years, a book, and a toddler later, our master bedroom walls are still blank, my dining table is mostly used as a dumping ground for lose items, and Everett’s closet is the most disorganized storage unit that I’ve ever seen (I don’t know what we are going to do when he decides that he’d like to hang his clothes in there). Now is the time to make this house a home.
If not now, then when? I love our home. I love the layout and the location. It’s not very big nor very fancy, but I know we probably won’t ever be able to find anything else like it if we want to stay in downtown Vancouver. And if/when we do decide to sell it, it needs some upgrades. At this point, the only reason for moving would be to find a larger place to support a growing family (we aren’t there yet, but hopefully some day). So then when? When I am pregnant again and we need to move? That hardly seems like a good time for a remodel. At least if we do it now, then we can enjoy the new space ourselves instead of just making it pretty for someone else to fall in love with.
As I write this and contemplate the notion of “if not now, then when?,” it feels like a reoccurring theme. Many aspects of my life can be traced back to this. Like opening my custom cake boutique and filling an empty spot in the market for fancy wedding cakes before anyone else in town beat me to the punch. Or making the huge decision to move to Canada before buying a home or starting a family. And even our upcoming trip – if not now, when else might we be able to have a real family vacation just the three of us?
Of course, not everything needs to be as life changing as a new career or big move. I also have a tendency to hold onto things, waiting for “the best time” to use them. Like not wearing my favourite dress so I don’t ruin it. Or letting the gift card for the Dry Bar become a permanent fixture in my wallet because I don’t want to waste it. Or holding on to a recipe idea until the right season….
I made this cake months ago for The Cake Blog, but I’ve been waiting for the “the best time” to share it here. What does that even mean? I love how beautiful the watercolor frosting is and how airy and ethereal the photos turned out so much that I’ve been saving the images. But why? And for whom? So can look at them by myself?
Even before submitting the recipe to The Cake Blog, I had been sitting on this flavour combination for a while. I love the way the sweet apricot is balanced by the floral honey and light lemon cake. The swirly pastel buttercream mimics the fresh yet subtle flavors. However, while we are in the middle of a season packed with berry cakes and stone fruit desserts, this cake doesn’t really scream “summer.” Out of fear of having to compete against mystical ice cream creations and the most impressive latticed pies, I thought I’d hold onto this cake for bit.
But if not now, then when? In the fall when pumpkin reigns supreme? Or in the winter when everyone is baking family heirloom recipes for the holidays or items for this year’s cookie platter? Then next year? Get outta here.
Life is too short, Tesssa. Make the cake. Eat it. Share it. Enjoy =)
Find the full recipe over on The Cake Blog
Frills of lemony iced tea buttercream on fluffy lemon-scented buttermilk cupcakes. It's like sunshine in every bite!
I know some of you are still recovering from the cupcake craze of 2004 and probably either cringed or rolled your eyes at first sight of this post. Yes, I know... cupcakes. But who doesn't love a cupcake? I get. The world went overboard between Cupcake Wars, cupcake boutiques on every corner, and the place that started it all (the tiny Magnolia Bakery in the West Village) began multiplying around the country. But hey, don't you think we should give cupcakes another chance?
There was a time where I too snubbed the thought of adding yet another cupcake recipe to the Internet. I even remember the feeling of my clenched jaw when my bridal clients at the bakery circa 2012 would come in and tell me how trendy cupcakes for a wedding cake were... But most trends come for a reason; the original is top notch. And you know what? Cupcakes are damn delicious! And I bet 9 out of 10 of you would take a bit if I put one of these Sweet Iced Tea Lemon Cupcakes down in front of you. So who cares if the fad is long gone. Cupcakes were tasty when we were kids, well before Sex on the City put Magnolia's on the map, and they still are now. So let's enjoy 'em!
**on a side note, I'm totally not hating on Magnolia Bakery, BTW. Their banana pudding is TO DIE FOR! The cupcakes, too. I would not turn one down if one happens to fall onto my lap.
Anyways, these Sweet Ice Tea Lemon Cupcakes are like sunshine in every bite. The base is a fluffy lemon buttermilk cupcake with just enough zest and zip to nearly beat the summer heat. The frosting though...So good. I simply reduced bottled lemon iced tea into a syrup before adding it to lemon-scented buttercream. I have a similar recipe in my book Layered, but using bottle iced tea really cuts down some of the process.
I posted a video of me piping the two-toned buttercream here on Instagram if you'd like to check out how I created the ruffle effect. Using a 104 petal tip with the narrow end facing away from the center of the cupcake, I piped concentric circles of petals on the tops of each cupcake. For the two-toned effected, I simply striped the piping bag with a bit of yellow buttercream in a line directly up from the narrow end of the piping tip before adding in the plain buttercream. You can also pipe in the different shades like I've done here.
Lemon Buttermilk Cupcakes
makes about 12 cupcakes
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Pre-heat oven to 375 degrees. Line a muffin tin with cupcake papers and set aside.
Whisk together the dry ingredients and set aside.
Using an electric mixer, combine the butter, sugar, and lemon zest until pale and fluffy. Beat in the eggs, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the buttermilk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium for no more than about 30 seconds.
Evenly distribute the batter using a mechanical ice cream scoop into the lined pan. Do not fill the cupcake liners more than about 2/3 of the way full.
Bake the cupcakes in the preheated over for 8 minutes. At 8 minutes, turn the heat down to 350 degrees and continue to bake until done, about an additional 12 minutes (20 total minutes). When done, they should be slightly golden on top and toothpick inserted into the center should come out clean.
Cool cupcakes in the baking tin for 5 to 10 minutes, then continue to cool on a wire rack before frosting.
Lemon Iced Tea Buttercream
small recipe Swiss meringue buttercream
1 cup lemon iced tea
1 to 2 tablespoons fresh lemon juice
Pour 1 cup of lemon iced tea into a small saucepan. Place on the stove and bring to a simmer. Reduce the heat and continue to simmer for about 1 hour, or until the tea reduces down to about 1/4 cup. Set aside to cool.
In the meantime, prepare the buttercream.
Once the tea syrup has cooled, mix 3 to 4 tablespoons into the buttercream. Add in the fresh lemon juice and adjust to taste. Depending on how sweet vs lemony you'd like the buttercream, adjust the tea syrup and lemon amounts accordingly. However, do not add too much of either liquid or the buttercream may split.