The well known syndicated columnist Dave Barry was quoted as saying “My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.”
Our version of that may be cake, cake and more cake! It’s the season of springtime celebrations and while planning our Easter dinner for Sunday, we discovered a few divine delights that are sure to help you “achieve true inner peace” – ha! And of course, we’ll create the perfect custom tablecloth in the fabric you love to go under the perfect cake! The choices are all yours!
We found a couple of really great recipes to try. You know how we love color at Chrysalis and when we saw this fabulous RAINBOW CAKE at Love & Olive Oil’s blog, we knew that had to be on the list of possibilities. Then, the new Southern Living arrived with a beautiful arrangement of hydrangea topped POUND CAKE CUPCAKES. Need I say more – sounds delish!
Then, our friends at Au Peche’ Mignon posted a couple of tempting little morsels and the deal was sealed! These “little sins” were just the temptation we had been craving! Thanks Joey!
Au Peche` Mignon translated into English, the name means “a little sin,” and for more than twenty years this tiny gem of a pastry shop has been creating the most sinfully delicious confections around! Located at 1415 Timberlane Road in The Market District, this little storefront sells chocolates, cakes, cookies, pies…and even breads.
Pound Cake Cupcakes
Southern Living APRIL 2013
- Yield: Makes 30 cupcakes
- Hands-on:30 Minutes
- Total:1 Hour, 55 Minutes
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (8-oz.) container mascarpone cheese, softened
- 3 teaspoons vanilla extract, divided
- 30 paper baking cups
- 9 (2-oz.) vanilla candy coating squares, coarsely chopped
- 1/2 cup whipping cream
- 2 tablespoons butter, softened
- Sky blue food coloring paste
- Hydrangea Blossoms (we think they’d be prettier topped with our signature Chrysalis butterfly! just sayin’
From the blog Love & Olive Oil
Rainbow Cake with White Chocolate Buttercream
This recipe is a bit uneven. I used 6″ pans, and the layers were too thick and and I had way too much frosting. I think it’d be better suited to a 7″ or even 8″ cake, so adjust as necessary depending on the size of your cake pans.
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring
For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled
Directions can be found at Love & Olive Oil:>