Monthly Archives: February 2011

  • Baby shower flower cupcakes Baby shower flower cupcakes

    Baby shower flower cupcakes

Baby shower flower cupcakes

My first attempt at making red velvet cupcakes was unimpressive. Muddy rust, rather than red, cream cheese frosting that wouldn’t hold a peak, they were a bit of a mess that even rainbow sprinkles couldn’t brighten up. $1>$1>$1>$1> $1>$1>$1>$1> $1>$1>$1> $1> But when I was asked to make some cupcakes for a baby shower around Valentine’s Day this year, I decided to try making them again as the colour scheme would be fitting.  $1>$1>$1>$1> This time with a new recipe. $1>$1>$1>$1> It’s a good thing I tried, because my faith in my red velvet cupcake-making abilities was restored with this new recipe. $1>$1>$1>$1> $1>$1>$1> I don’t have the time to get into the recipe I used for this batch, but stay tuned for an upcoming post –this time I did my research and I can assure you that you’ll want to bookmark it. $1>$1>$1>$1> $1>$1>$1>$1> $1> I made the flowers out of white […]

  • Rosy almond marshmallows Rosy almond marshmallows

    Rosy almond marshmallows

Rosy almond marshmallows

  I first made marshmallows, or guimauves, at my French pastry course at the Bonnie Gordon School of Confectionary Arts. It always seemed like the most impossible endeavour, but making marshmallows under the guidance of a professional pastry chef really showed me how just easy it was. But I couldn’t find the potato starch the recipe called for, and I put it out of my mind.  $1>$1>$1> Then I saw the recipe for vanilla marshmallows in Chatelaine magazine, and I could see right away that this recipe was even easier than the one I learned in my course. $1>$1>$1>Bonus: It called for simpler ingredients (I still haven’t been able to find the potato starch I require for the guimauves recipe). Without any hesitation at all, and no hiccups I might add, I whipped these up one night, and they were fantastic. I made the rosy almond marshmallows, but you can […]

  • Espresso chip meringues Espresso chip meringues

    Espresso chip meringues

Espresso chip meringues

  My past attempts at making meringues have fallen flat. So I was amazed, and thrilled when I came home from work one Friday and whipped up a batch of these meringues in no time at all. Maybe it’s because this time I properly let the egg whites reach room temperature. Maybe the air was dry enough in my kitchen that day. Maybe I didn’t overwhip the meringue. Maybe buying superfine sugar rather than trying to make my own by grinding granulated sugar made the difference. Who knows. The point is that these whipped up in no time, and the peaks stayed stiff. Halle-whipping-lujah.Thank you Giada. Once again, your Cordon Bleu background comes shining through. If you want to try her recipe, you can find it here. A lot of over-used cliches came to mind as I began writing this: Cloud, puff, heaven, delight,. You get the picture. All you […]