Spent this afternoon at a birthday party for Devon’s 6-year-old niece. Devon’s sister made some very cool things, which I totally want to steal for future parties – such as fruit kabobs served by sticking the kabobs into a “stand” made from half of a watermelon and individual servings of veggies and dip made using little plastic shot glasses with dip in the bottom and little slices of veggies in them.
And, of course, birthday cake. Which totally counts as carb loading, right?
In honour of Canada Day, here’s a cake with a map of Canada on it:
Happy Canada Day, eh?
A long time ago, I saw this picture of a cupcake:
A mocha cupcake with mocha ganache and mascarpone cream. And I decided that I must make that cupcake. But it’s quite an involved cupcake, one that I needed a worthy occasion. Clearly, my birthday was just such an occasion. So, on Monday night I embarked on an epic journey of cupcake, ganache and mascarpone cream making. It took me most of the night – no doubt this was not helped by the fact that I was chatting online at the same time – and I had a near catastrophe when I put the first batch of cupcakes into the oven before the oven was preheated. Thankfully, the cupcakes baked just fine, despite their premature entry into the oven.
In the picture that I’d originally seen (above), the cupcakes were baked espresso cups – the idea being that it would look like a coffee with foam on top. Very cute. But could I find little paper espresso cups ANYWHERE?? No, of course not. So I decided to just make mine regular cupcake style
Since I love to bake and I work in an office with people who love to eat, I often bring my baked goods to work, which allows me to enjoy baking without having to eat 30 cupcakes in one sitting. And generally when I bring baked goods to work, I get a lot of compliments. But the reaction to these cupcakes was above and beyond anything I’ve seen before. You know that thing that people do when they are eating exquisitely delicious food and they instinctively close their eyes to savour it? They were doing that. People were raving about these cupcakes for *days*. A few people told me that I should open a bakery. And several people asked for the recipe and then after I gave it to them, they said, “oh my god, these are complicated!”
For those interested, you can find the recipe for these cupcakes here. You should note that the recipe made about twice as much mascarpone cream than I needed for thirty cupcakes – which, if I’d thought about it, should have been obvious. I mean, two cups of mascarpone cheese plus two cups of whipping cream (that’s two cups *before* it’s even whipped!) was obviously going to make a hell of a lot of cream! In fact, I still have a container full of it in my fridge! So I’d recommend only making about half of what it calls for. And given that mascarpone cream is ungodly expensive, so only having to buy half as much = win!
Image Credit: First picture of the cupcake was posted by chotda on Flickr. The other picture is by me!
This is Paul blowing out the candle for his birthday cake. Alicia & Paul held a BBQ on Saturday and, since Paul turns 24 on Wednesday, we celebrated with cake. Delicious cake with fresh mango and blueberries and whipped cream inside. Mmm, cake.
This cake was my motivation to run 16 km yesterday evening.
Today is my birthday. But you knew that.
This is what a photo of a cake looks like when you take the photo upside down and then you flip it upside right. This cake was delicious.
Despite what Kalev was trying to get people to believe, I turned 32 today. Or 29 for the 4th time. Or my double sweet 16. I celebrated my day by playing a game of hockey1 and watching the two hour season premiere of 24. Which was much better than the 24 movie, thank the FSM. Also – Tod made me a delicious dinner. And I ate cupcakes that Rachel gave me. Mmmm, cupcakes.
Coincidentally2, this is my 999th blog posting. That’s a lot of frickin’ blog postings.
1in which we got slaughtered. But that’s neither here nor there.
2Seriously, I didn’t arrange that on purpose. It just sort of happened that way.