tag:blogger.com,1999:blog-83086038953374499002024-02-18T20:04:55.861-08:00Fine Motor SkillsA blog from a clothing designer who loves to bake! I share modern sewing patterns, baking recipes and decorating ideas... with a little hiking and rambling thrown in for good measure.Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8308603895337449900.post-19582955896413462112013-12-02T13:00:00.001-08:002013-12-03T12:20:55.233-08:00WINTER COOKIES + SUGAR COOKIE & ROYAL ICING RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_xNn2NEc34kti2EZlODsa9NWjwyz34T2UUKlK5OW8Kyxy9D1hJTUdluMqAe3bJw6K3njw8LwfH_dlMP0Jjer8uamcxmXYlF8T6fSDarGV8e8Au_SH4MqvkrGKJaWZYHrJSHTOYC67UaN/s1600/IMG_7439_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_xNn2NEc34kti2EZlODsa9NWjwyz34T2UUKlK5OW8Kyxy9D1hJTUdluMqAe3bJw6K3njw8LwfH_dlMP0Jjer8uamcxmXYlF8T6fSDarGV8e8Au_SH4MqvkrGKJaWZYHrJSHTOYC67UaN/s640/IMG_7439_edited.jpg" title="Winter Cookies" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Sometimes you need to make Christmas cookies but you don't want them to be too 'Christmasy'. So here are some ideas for when winter is here but Christmas is still a ways around the corner. I'm also finally sharing the cookie and royal icing recipes I like to use. I think I mentioned posting these about 8 months ago. Whoops.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGn6cqW2VGkjyBMRc3wAzTwQTWq5CpY-MNZumAYuBq4sLFzcQOc5YaAeIEu-_1EKqQ9wIZXuvfGHv3BDzm8Ar7Zz__YwcTWuSPrBh-b1Y8-rKe4VApF6npoCY-aS0aQC7sTWf9ygKEjm-/s1600/IMG_7431_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Cookies" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGn6cqW2VGkjyBMRc3wAzTwQTWq5CpY-MNZumAYuBq4sLFzcQOc5YaAeIEu-_1EKqQ9wIZXuvfGHv3BDzm8Ar7Zz__YwcTWuSPrBh-b1Y8-rKe4VApF6npoCY-aS0aQC7sTWf9ygKEjm-/s640/IMG_7431_edited.jpg" title="Winter Cookies" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These cookies were made gluten-free and were equally delicious! The recipe below can be used with regular flour or gluten-free cup-for-cup flour. I used an all-purpose gluten-free cup-for-cup flour from local <u><i><a href="http://www.cloud9specialtybakery.com/" target="_blank">Cloud 9 specialty bakery</a></i></u>. It contains a bit of buckwheat which is what gives the cookies their lovely speckled appearance. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtRitJoDXLGzcL9ehbKRUmTbJi39Fw_PHHWSNUX1fVOyHHIhHVWhyphenhyphenHSRwsUFrFBWu8_WlEFg5cgu6wLFdkaB7Bm88RT7iafk9_khH1TafeJ9KP3oMQ8FKSUJ2BAnogX2fias5mrvhewej/s1600/IMG_7447_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Cookies" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtRitJoDXLGzcL9ehbKRUmTbJi39Fw_PHHWSNUX1fVOyHHIhHVWhyphenhyphenHSRwsUFrFBWu8_WlEFg5cgu6wLFdkaB7Bm88RT7iafk9_khH1TafeJ9KP3oMQ8FKSUJ2BAnogX2fias5mrvhewej/s640/IMG_7447_edited.jpg" title="Winter Cookies" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB6-L1X7PWqALC93pm-FzxeFu9GLYC84s8C1s1XsCfsIa1wNE5AHCItwdrPsdEAWgijlB0wexgKIuxvMbCocgPy9orwh7ee3BI6vKIe0R3TlJrtUTBsfLk_NkKS6-xPzUKKocpZve7o3f/s1600/IMG_7406_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Flooded Cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB6-L1X7PWqALC93pm-FzxeFu9GLYC84s8C1s1XsCfsIa1wNE5AHCItwdrPsdEAWgijlB0wexgKIuxvMbCocgPy9orwh7ee3BI6vKIe0R3TlJrtUTBsfLk_NkKS6-xPzUKKocpZve7o3f/s640/IMG_7406_edited.jpg" title="Flooded Cookies" width="640" /></a></div>
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<i style="font-family: Verdana, sans-serif;"><u><a href="http://www.youtube.com/watch?v=K9wEILJshpU" target="_blank">Here</a></u></i><span style="font-family: Verdana, sans-serif;"> is a great video on how to flood cookies. I use the same consistency she suggests of a 14-16 count icing as well as using a #3 or #4 icing tip. If you are a pattern-maker/baker like me you might also recognize her icing "tool". Why its an awl! You can wash and scrub yours or else a toothpick will do in a snap.</span><br />
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<iframe allowfullscreen="true" height="384" mozallowfullscreen="true" src="http://files.photosnack.com/iframejs/embed.html?hash=p7unycuh&t=1386018618" style="border: none;" webkitallowfullscreen="true" width="576"></iframe><br />
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<span style="font-family: Verdana, sans-serif;">The brush embroidery pine cone with pine branches was one of my favourite designs. You can find a great video for the brush embroidery technique </span><u style="font-family: Verdana, sans-serif;"><i><a href="http://www.youtube.com/watch?v=5uhZiikdLdQ" target="_blank">here</a></i></u><span style="font-family: Verdana, sans-serif;">.</span><br />
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<span style="font-family: Verdana, sans-serif;">One note about this cookie recipe is that it is very tender due to the use of icing sugar. This makes it melt in your mouth delicious but also a bit delicate and crumbly. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Cut Out Sugar Cookies</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Recipe Adapted from <u><a href="http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/" target="_blank">Sweet Adventures of Sugarbelle</a></u></span><br />
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<span style="font-family: Verdana, sans-serif;">Yield: About 2 dozen</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">1 cup unsalted butter, room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups icing sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large egg</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp almond extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/2-2 3/4 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></li>
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (180</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C).</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Cream butter and icing sugar together in the bowl of your stand mixer using the paddle attachment for 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Lightly beat the egg in a small bowl with the almond extract. Add to the butter mixture and beat on medium until incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Sift the flour and salt into a medium bowl and then add gradually to the butter egg mixture until most of the dough sticks to the paddle. You know enough flour has been added when you can press the dough without any sticking to your finger. Wrap in plastic and refrigerate for 20 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Roll out dough onto parchment paper to a 1/4" thickness and cut out desired shapes. Place on cookie sheet and place in freezer for 10 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Remove tray from freezer and bake cookies for 10-12 minutes. Watch carefully to ensure your cookies do not brown. Let cookies cool completely before decorating.</span><br />
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<span style="font-family: Verdana, sans-serif;">*Notes</span><br />
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<span style="font-family: Verdana, sans-serif;">I decorate these cookies a day later because they are very tender and can use a little drying out. Once cool place them in a sealed container to rest. Of course day-of will do in a pinch and be extra melty.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Perfect Royal Icing</b></span><br />
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<b style="font-family: Verdana, sans-serif;">Ingredients</b><br />
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<li><span style="font-family: Verdana, sans-serif;">3/4 cup warm water</span></li>
<li><span style="font-family: Verdana, sans-serif;">5 tbsp meringue powder (I use Wilton)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp cream of tartar (only if <u>not</u> using Wilton)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 kg icing sugar</span></li>
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<b style="font-family: Verdana, sans-serif;">Instructions</b></div>
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<span style="font-family: Verdana, sans-serif;">1. In the bowl of your stand mixer, whisk the warm water and meringue powder together by hand until frothy or for about 30 seconds.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. <strike>Dump</strike> Pour icing sugar into the mixing bowl and place on mixer with the paddle attachment. Mix on the lowest setting for 10 minutes, stopping mixer early to scrape down sides once. The icing will thicken and become creamy.</span></div>
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<span style="font-family: Verdana, sans-serif;">*Notes</span></div>
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<span style="font-family: Verdana, sans-serif;">This icing needs to be thinned with warm water to a piping or flood consistency. My preferred piping consistency is like toothpaste and my flood is a 14-16 count icing. What is a 14-16 count icing? Drop a blob of icing back into the bowl and count the number of seconds it takes for it to completely meld back into the icing.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tint your icing with gel food colourings. I like to use tiny amounts of ivory and black to neutralize and soften most colours.</span></div>
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<span style="font-family: Verdana, sans-serif;">Icing will crust quickly when exposed to air so get it in a sealed container toot suite. Icing will keep in a sealed container at room temperature for 2 weeks. </span><br />
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<span style="font-family: Verdana, sans-serif;">Oh look, some hiking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMPrzZ0BUJoO4CYq_qmDvtzw7mz0j9dDIsssBnKpMVqasiAK2Wzg_lqcvVnfiK-bnLYsbf_NWLQ330pU63uEbZKg25gu3YErrsgyxla35sTok3dD91x0k2tVPvoI91Ba_egG5AyTjnJ0A/s1600/photo+3_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baden Powell" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMPrzZ0BUJoO4CYq_qmDvtzw7mz0j9dDIsssBnKpMVqasiAK2Wzg_lqcvVnfiK-bnLYsbf_NWLQ330pU63uEbZKg25gu3YErrsgyxla35sTok3dD91x0k2tVPvoI91Ba_egG5AyTjnJ0A/s640/photo+3_edited.jpg" title="Baden Powell" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This was at the end of October. What spectacular weather we had this Fall. Here we're heading over the Eagle Bluffs on Cypress Mountain and following the Baden Powell trail down to Horseshoe Bay.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALBf7t29thOnk2noZVOqiXWm5FcTCIfcnAvFAzpTnND3wdjiZlyhJR2cxOBizIR1P3W4rY0KZGZFk3HKzFP-ch-qagno8Ga6HLVUmBJDxbliBK4jWpsa_9RXBXfUz73O5ZyvAIszoLKPr/s1600/photo+2_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baden Powell" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALBf7t29thOnk2noZVOqiXWm5FcTCIfcnAvFAzpTnND3wdjiZlyhJR2cxOBizIR1P3W4rY0KZGZFk3HKzFP-ch-qagno8Ga6HLVUmBJDxbliBK4jWpsa_9RXBXfUz73O5ZyvAIszoLKPr/s640/photo+2_edited.jpg" title="Baden Powell" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This is likely covered with snow now, sigh. But almost time to strap something to my feet and slide down the side of a mountain! I'm thinking about switching to skiing this year... Hope you're excited for winter too!</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
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Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com2Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-69236095909648988812013-09-23T19:25:00.001-07:002013-09-24T09:35:35.543-07:00JAPANESE BERRY SHORTCAKE<div class="separator" style="clear: both; text-align: center;">
<img alt="Japanese Shortcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIpN-36oBCEUQmWbS_e2UZFZIf7ffvxbdGyi6rto3hOr8FWADmijl3g00a_hhwkON0shhBYWECIkSV1Ash9nUNsHTmcmdW3GWIJdCBRLiLPoViSJi7b9NxIHDfHcRPnXrbZQTBxJaqlS3/s640/IMG_7234_edited.jpg" title="Japanese Shortcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I offered and then, to my delight, was requested to make this Japanese-style <strike>straw</strike>berry shortcake</span><span style="font-family: Verdana, sans-serif;"> (due to allergies I replaced the classic strawberries for a mix of raspberries and blueberries).This lovely summery cake is also known as <b><u><a href="https://www.google.ca/search?q=japanese+christmas+cake&rlz=1C1RNNM_enCA365&es_sm=122&tbm=isch&tbo=u&source=univ&sa=X&ei=WcNAUpChEcHniwKB14CQAQ&ved=0CC4QsAQ&biw=1680&bih=935&dpr=1" target="_blank">Japanese Christmas Cake</a></u></b>... wha? This cake does not evoke joyous holiday feelings for me but okay, okay the colours I get. Ya? Ya, okay. </span></div>
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<img alt="Japanese Shortcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vfBEqp5sGPSV0mugHZQhMjfH2314FOZfORr4dF-ctmxHYw5SKV0eZvb0egwMHpO-m-7_KqmZRvoUjJ9b1mVttZ2ZkSeFQURRFppsZjuPWGr2pirploRJi_5SxjBePhNG16ymU6gng3a-/s640/IMG_7232_edited+copy.jpg" title="Japanese Shortcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This is loaded with all kinds of goodness I cannot eat, hmph, beyond that this was once upon a time my favourite sort of cake. A simple sponge with lots of fresh fruit and a light whipped cream accompaniment. If this cake wasn't for a 4 year old's birthday I would have most certainly laced the sugar syrup with a healthy dousing of Grand Marnier or St. Germain.</span></div>
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<img alt="Japanese Shortcake" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWFdVukdHUQJU6bDeeiLH5enVS8LBsdZ7yiMixZsDs__GfR9oBNVxmX71DtGxplBbX7bQFz9N20bbxkQRj2eoep3xFtps_FYyn0IJOgSjGyG1t9gfxPJHNo5WNqcI1m7bbAWyaGe4nmTI/s640/IMG_7233_edited.jpg" title="Japanese Shortcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">A Japanese strawberry shortcake is more like a light, fluffy, moist, bliss-filled genoise sponge rather than the classic dense (yet still delicious) British shortcake. The cake comes together a little like a choux pastry in that you melt the butter and mix the flour into the pot, be prepared, this produces an incredibly mouth-watering aroma. Also be warned this 4 layer 8" cake requires a dozen eggs. Twelve eggs lay in all their glory inside that cake. Why it's positively protein packed!</span></div>
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<img alt="Japanese Shortcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ozAKoZ1huAoYJWpsNdmO2kcPbH5xCkdwa3gePT4HlFx3-zVJGxMFXDBpif1g1qJoicqasaozbT248OkUVQP8Ii-v7CVdX9qiaaIp9ySimdd8gNEUcbm-xcoPPujKGtq7qHgKA-2q6CrU/s640/IMG_7231_edited.jpg" title="Japanese Shortcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This picture makes me giggle because I was so excited when I found young shoots in my bundle of fresh mint. "How lucky", I thought. "Its micro mint!", I exclaimed. In the car on the way to the party, with the cake balanced precariously on my lap, I decided to taste said micro mint and received a piercing mouthful of bitter field weed. I'm not sure if you've ever eaten weed? But as soon as I tasted that chlorophyll punch various childhood memories of eating inedible plants came flooding back. Its like natures slap in the face "don't eat that you idiot!" So let me tell you the flavour is absolutely ghastly, needless to say I picked them off tout suite.</span></div>
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<img alt="Japanese Shortcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvebRBzYPW70XlLAVqv-JnneDtH667lrnIe1KZBh-zkbLvii2QK3scNqzXM4e355HZkWnaoeuAmMESvsMnY2BoaxkFeVh7X72E3qOO8ZJTiTsTYi_QCSltxuIpHpeIa2KlpKOQmhbWGnG/s640/IMG_7241_edited.jpg" title="Japanese Shortcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Here's the cake all gussied up for the birthday with some easy paper print-outs and a simple glitterified number four. Some times I wonder if the gum paste decor is really worth it? People still go nuts over paper and it takes about a 10th of the time. It was a race car theme by the way, Cars actually, but I decided to go for the more forward and unique '4 year old boys birthday meets 33 year old girls wedding' look.</span><br />
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<span style="font-family: Verdana, sans-serif;">No special notes for this recipe, she's mighty straight forward. </span><span style="font-family: Verdana, sans-serif;">Oh, just please buy a scale.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Japanese Berry Shortcake</span> </b><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Recipe adapted from</span> </span><b style="font-family: Verdana, sans-serif;"><u><a href="http://www.bisousatoi.com/2011/11/strawberry-shortcake-royale.html?m=1" target="_blank">Bisous A Toi</a></u></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Yield: One 4 layer 8" round cake</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Shortcake Ingredients</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">200g cake flour (no substitutes!)</span></li>
<li><span style="font-family: Verdana, sans-serif;">30g corn starch</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 eggs whole</span></li>
<li><span style="font-family: Verdana, sans-serif;">10 egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif;">130g whole milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">10 egg whites</span></li>
<li><span style="font-family: Verdana, sans-serif;">200g berry sugar (caster, super fine)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp salt</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><b>Shortcake Instructions</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">1. </span><span style="font-family: Verdana, sans-serif;">Preheat oven to 320</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (160</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C) and grease, flour and parchment line two 8" round cake pans.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Lightly whisk the two whole eggs together with the yolks.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Sift the flour and cornstarch together three times to ensure a light and fluffy cake.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Heat butter and milk in a medium saucepan until melted and slightly warm. Do not boil mixture. </span><span style="font-family: Verdana, sans-serif;">Remove pan from the heat and add the flour mixture into the pot and stir with a wooden spoon until smooth.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Transfer the mixture to a very large bowl and add in the egg yolk mixture and stir until combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. In the very clean bowl of a stand mixer, whisk the egg whites on med-high until frothy. Sprinkle in the salt and then sprinkle in the sugar in three increments as the egg whites are whisking on medium. Return to med-high and whisk until you reach soft peaks.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Pour 1/3 of the egg white mixture into the batter mixture and fold to lighten the batter. Pour the remaining 2/3 of the egg white mixture in and fold gently until no egg white streaks remain.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Pour the batter evenly into the two prepared pans (I like to weigh mine to make sure they are even). Lift the pans an inch or so off the counter and drop the pans a couple of times to release some of the air bubbles.</span><br />
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<span style="font-family: Verdana, sans-serif;">9. Place a 1/2 sheet pan in the oven on the middle rack. The two 8" cake pans should fit inside the pan side-by-side. Using a measuring cup, fill the sheet pan with water. Bake for 40-45 min or until the top springs back at your touch.</span><br />
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<span style="font-family: Verdana, sans-serif;">10. Remove the cakes from the oven and let cool 10 minutes in the pans. Cakes will pull away considerably from the sides. Carefully place the cakes onto cooling racks and let cool completely. Once cool wrap in plastic wrap and store at room temperature one day or in the refrigerator two days.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Stabilized Whipped Cream Ingredients</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">2 tsp gelatin </span></li>
<li><span style="font-family: Verdana, sans-serif;">8 tsp cold water</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups whipping cream, cold</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></li>
</ul>
</div>
<b style="font-family: Verdana, sans-serif;">Stabilized Whipped Cream</b><span style="font-family: Verdana, sans-serif;"><b> Instructions</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">1. Place the whisk and bowl of your mixer into the freezer for 10 minutes to chill.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Put the cold water into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand for 5 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Place the saucepan over low heat and stir constantly with a wooden spoon until gelatin is just dissolved. Remove from the heat and let cool to room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Remove mixing bowl and whisk from freezer and add in the whipping cream, sifted icing sugar and vanilla and whisk on high until slightly thickened. With mixture on medium gradually pour the gelatin into the whipping cream. Return the mixture to high and whisk until you reach medium peaks.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Sugar Syrup Ingredients</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup granulated sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup water</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-2 tbsp Grand Marnier, St. Germain, optional </span></li>
</ul>
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<b style="font-family: Verdana, sans-serif;">Sugar Syrup Instructions</b></div>
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<b style="font-family: Verdana, sans-serif;"><br /></b></div>
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<span style="font-family: Verdana, sans-serif;">Combine sugar and water in a small saucepan over med-high heat and heat until sugar has dissolved. Remove from heat and stir in optional liqueur. Let cool to room temperature.</span></div>
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<b style="font-family: Verdana, sans-serif;">Assembly Ingredients</b></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">18 oz raspberries/blueberries or 1 1/2 pints strawberries</span></li>
</ul>
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<b style="font-family: Verdana, sans-serif;">Assembly Instructions</b></div>
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<b style="font-family: Verdana, sans-serif;"><br /></b></div>
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<span style="font-family: Verdana, sans-serif;">1. Reserve a few of the prettiest berries to decorate the cake.</span><span style="font-family: Verdana, sans-serif;"> Portion the remaining berries into thirds. If using strawberries dice the remaining berries and macerate with a sprinkling of berry sugar and divide into thirds.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Slice each sponge cake into 2 layers. Place one cake layer cut side up on a cake board or plate and lightly soak the surface with the sugar syrup. With an off-set spatula spread a thin layer of the whipped cream over the cake layer. Sprinkle a third of the berries over the whipped cream making sure to place some at the edges of the cake. Spread a thicker layer of whipped cream over the berries and top with another cake layer. Repeat these steps for the next two layers. Syrup, whip, berry, whip.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Place the cake in the refrigerator and let chill for 30 minutes to set the whipped cream. Assemble the cake the day of for best flavour.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. To decorate, sprinkle the top of the cake with a heavy dusting of icing sugar. Pile the berries in the center and garnish with chopped pistachios, dried flowers or lavender and sprigs of mint. It also looks great if you toss some icing sugar and garnish on to the sides of the cake for a rustic look.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sorry for my slow posts, I think I've got another pattern brewing so stay tuned!</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com2Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-8692896143592140552013-08-08T14:15:00.001-07:002013-08-08T14:21:12.514-07:00LAZY LADY POST #1<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif; text-align: left;">These 'Lazy Lady' posts will contain no helpful or functional content they are just me strutting my stuff around with a few lazy side notes.</span></div>
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<span style="font-family: Verdana, sans-serif;">This cake for a friend took ages but was so much fun to make! This was my first tiered and smooth buttercream cake. I learned many things.</span></div>
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<span style="font-family: Verdana, sans-serif;">The design inspiration started with 'craft beer' and then turned into this and then I added flags because I like everything to be cute and figure everyone else must feel the same on some level.</span></div>
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<span style="font-family: Verdana, sans-serif;">The bottom tier is a chocolate cake with raspberry mousse and the top tier is a vanilla sponge tiramisu. I made the top decoration oh, I'd say about 4 times! In the end I used gumpaste for the topper, modeling chocolate for the little flags and a mix of gumpaste and modeling chocolate for everything else. I loved learning how to work with modeling chocolate because it is soft, tasty and edible as opposed to rock hard gumpaste. I also learned <u><i><a href="http://www.pastryaffair.com/blog/2012/4/24/homemade-mascarpone.html" target="_blank">how to make mascarpone</a></i></u> (hooray!) whilst discovering I am lactose intolerant (oh, how unfortunate). My world of pastry is currently reeling into an abyss of coconut milk and soaked cashews. This will take some adjustment time; excuse me while I go cry in the corner.</span></div>
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<span style="font-family: Verdana, sans-serif;">Le urbain jardin... shoulder pat.</span></div>
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<span style="font-family: Verdana, sans-serif;">A backyard bbq rib-fest provided by some amazing friends. I contributed a gluten-free, dairy-free, egg-free, refined sugar-free hippy-tastic peach and blueberry pie that was delicious? fantastic? absolutely scrumpdiddlyumptious? no, it was pretty good though. Thank goodness I am not allergic to everything like this pie is.</span></div>
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<span style="font-family: Verdana, sans-serif;">Oh, <i><u><a href="https://maps.google.ca/maps?q=Naramata&ie=UTF-8&ei=DvwDUoWWD6jziwKsqoGAAQ&ved=0CAoQ_AUoAg" target="_blank">Naramata</a></u></i>, what a magical place, a place so wondrous, bountiful, gentle and homey it induces my boyfriend to make the most delectable pies. We returned to the city a few days ago and I'm ready to go back to the country now.</span></div>
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<span style="font-family: Verdana, sans-serif;">Thanks for the bloggers indulgence.</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com1Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-50075573409370182552013-07-24T15:15:00.001-07:002013-08-19T16:12:05.630-07:00CALICO DIAMOND BABY QUILT WITH PATTERN<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVwE6EBsNmT8ojqwlIe9Vhf9mWKiCZ6d5BnlTVnw6YElWhDRBSJO-iJcRhaMI4T1h9KeNcXz7ay61_JTRt-0HxNn75tMbIvMS3eqK8Wpfoa73dKtlZTJUKzFdq_99u8WSZzZuOn2-3y-u/s1600/IMG_7045_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVwE6EBsNmT8ojqwlIe9Vhf9mWKiCZ6d5BnlTVnw6YElWhDRBSJO-iJcRhaMI4T1h9KeNcXz7ay61_JTRt-0HxNn75tMbIvMS3eqK8Wpfoa73dKtlZTJUKzFdq_99u8WSZzZuOn2-3y-u/s640/IMG_7045_edited.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I</span><span style="font-family: Verdana, sans-serif;"> adore how this folksy little baby quilt turned out and was so happy to hear the lovely parents-to-be enjoyed it too.</span></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgqwny8MwYNS81Nl0N5az_9P6VBplrYDp_g4-eVv6YBsVSvNaWdfB2mjh_pJL5hWa3TK_7YrQ49GAwSjCSPs854NmhUGHfpi2Df32onneZ4UawOXG29AH0fqVLfDQYDanZbR008XB2zit/s640/IMG_7040_edited.jpg" width="532" /></div>
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<span style="font-family: Verdana, sans-serif;">In a <b><i><u><a href="http://fine-motor-skills.blogspot.ca/2013/07/dyeing-with-natural-plant-dyes.html" target="_blank">previous post</a></u></i></b>, I covered the process of naturally dyeing some of the quilt colours. I love how understated the design is, its all like "hey baby" not all in your face like "HEY, CHECK IT OUT, DID YOU KNOW I AM TOTALLY FOR A BABY? CRAZY RIGHT?!".</span><br />
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<span style="font-family: Verdana, sans-serif;">Oh dear.</span><br />
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<span style="font-family: Verdana, sans-serif;">The quilt is backed with a hand-blocked cotton fabric made in India and available at Maiwa. I love the imperfections in the printing, it was the perfect compliment to this quilts handmade goodness.</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6izz5HDHA4FSvfcTN6URM7uA0sDItiFw9AJF2sE0tV4SdB65ueUBDLVbbM_OeqPsYvsBbzvtjAdWZ3x8iUz33QRzYo-OCGpNaqg4WANJ2-GFLnBhJisXhdIuN52PwVtB7GxywqKyy4gy/s640/IMG_7054_edited2+copy.jpg" width="640" /></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I hadn't made this type of intricate quilt before and organizing the rows of colour to be in the right place at the right time was a little confusing. So there was a lot of numbering and quadruple checking before each trip to the machine but not without a little seam ripping. The alphabetized chart I've made for the pattern should make this process much easier.</span><br />
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4cm2qAlI8i5Qn2jzFS_Bd2SHBZTaoqQDysljOEfU70MjMwNznN8JD33woz5I6OvTtdY8-sQczS-w5oHuBi5YgtWdlUZ6Q0eZ2YduaQKko4Cbh91JzB9uadGRjdy_-J4kKOjFrpa6Zn7X/s640/IMG_6988_edited.jpg" style="text-align: center;" width="640" /><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RxIDYd6CmEB7nANztkzrzeitGIaAECJvB1HfPwUlhGPJJZgyp80ND8zXy_vuO-edgeHt6Si2rXYgCgYxrQvpU4DcijjSjUsR2jvNpn6nfu20yeEKsOX_cLvzFGkaeejK1Mb1pyLyFLye/s640/IMG_6990_edited+copy.jpg" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">I used Olympus brand sashiko thread for the quilting and wouldn't you know there is a wonderful </span><span style="font-family: Verdana, sans-serif;">local supplier</span><span style="font-family: Verdana, sans-serif;"> of this rather specific item. <b><i><u><a href="http://www.athreadedneedle.com/" target="_blank">Check them out</a></u></i></b>, they are located in beautiful Gibsons BC, have great pricing and ship quick!</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT8G5n_j5hnZcFguP1q9r2mknZvYGFcmAp0koszUTF6dxK5Easbs4IpByBKrn5vwDa4k8n2GKDoEoeW_Hh5CYCOoYyPuV1GC3BvIACXuX2FsOiwPbq3nby8mXPNLqYgubyIEBVuZGWFec/s640/IMG_7089_edited.jpg" width="640" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl3aUAV8v-DevfWb0X2JZo9fxYdBb3_croXEGAb0HciaLdzyw5rBS4BcojNVl9z6dGQ7td_GVu2arjlcEy1x6lVko1L3WqBVgo1bBmworSBWHHNVNhepSwFhZIjT-FmAM7tQIBmRYbnZi/s1600/IMG_7035_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl3aUAV8v-DevfWb0X2JZo9fxYdBb3_croXEGAb0HciaLdzyw5rBS4BcojNVl9z6dGQ7td_GVu2arjlcEy1x6lVko1L3WqBVgo1bBmworSBWHHNVNhepSwFhZIjT-FmAM7tQIBmRYbnZi/s640/IMG_7035_edited.jpg" width="640" /></a><br />
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<span style="font-family: Verdana, sans-serif;">And just a bit more gratuitous quilt love.</span><br />
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_YVaRQBCifnc5TAV_eT3TQ8_Tise0Stxyaj7Y_1hKeY-6Hj9WTdp5V1539e8ygzwR20OcvE6EnWB3e0IsAtgP3sfrHkdQXzwPFaHTdUdDRN5yNKFa4HlpAbBWLrkEb8PTxQBkllwMCRQ/s640/IMG_7042_edited2.jpg" width="640" /></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98LpvbDIIcEI6WCX8kasLHEjBy_iRAnk-E9w0AexM0GxtbiwTsPAB5MzxxNBw6VuLksx4chnlKEjSYqDJbtqjVs276mio9GaHPtYRRl3rIQtqPhRSRBnsgxKckVtG1EnrJyoS0MHtiWwn/s640/IMG_7051_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I've never used a quilt pattern so I hope my rendition does the trick for most folks. Compared to clothing patterns I must say quilts are a cinch.</span><br />
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<span style="font-family: Verdana, sans-serif;">I didn't go into detail on creating and sewing binding as there are already so many great online tutorials. Here is <b><i><u><a href="http://www.youtube.com/watch?v=j8_Wnz9Jglk" target="_blank">one I used</a></u></i></b>, I like Nancy Ellen because she does everything old school (OG). I chose to machine stitch the binding to the quilt front and hand stitch it to the back, just like Nancy.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><i><u><a href="https://www.dropbox.com/s/xe9047ho207pndk/Calico_Diamond_Quilt_Pattern.pdf" target="_blank">Please download your Calico Diamond Quilt Pattern here!</a></u></i></b></span><br />
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<a href="https://www.dropbox.com/s/xe9047ho207pndk/Calico_Diamond_Quilt_Pattern.pdf" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKip67ZzTuvz-QrBiAPPZvnGuBomnwZ4e4ao9IDRLkIIR3yuXGesQXDLhyphenhyphennfZLSWS8VXsjwNv3VCAhkeQdKLdnpunqmx8jCr05MuoLtgjp0pey7rz_fybM0CnNVBd84kiOTGw9eyN0dTry/s640/CalicoDiamondIntro_0.jpg" width="494" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Neil's friends introduced us to a super fabulous hike the other weekend to Marriot Lake near Pemberton, BC. This hike is like a secret nugget of gold so shhh, seriously, keep it down!</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQaN4Ig_cZ-c9Y-Gw4LX1kDV5E9ZSnlaYTO1N2eHn36tGbOpWPkWoK7kF1bHLYw3uq_Q3C5CI5B6rpB4dhMm3LU4MvUawQ_ZnJugdL6iq2VvAlREv5nVrY2i2Z5zkv8MadVn-QFUNAvtW/s640/photo+4+(1).JPG" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">What a treat, you usually can't get these kinds of alpine vistas so close to the city, well relatively close, and the elevation was just right for a gal who hasn't run in months and practices intermittent yoga.</span><span style="font-family: Verdana, sans-serif;"><br /></span>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilj7gol0_XB0dX6Tc0i9D0fqiMPHeG2iEwHMcDbWJVM9x3WJorbh6sHvrqNtNX3r8MHtmvcuquj8fxXN4lDUNiCxqAsMZ2T1DfWdRIiqehrUvkANb4M15f5tuCuQfwllqcKuvdw7mJSbkp/s640/photo+1+(2).JPG" width="480" /></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xjV-H4AFa8kYWI9-cygQrJVdP98hXpQAdkLqEhZxVAo9wQ7tbA1CMZe2OMaT6vtC0cJOTdIChEDCmKhL-L30i33rvQHnCDX-clWlx8Cl1iE9oZOd7bx0Ls9TOJE6uNn3KD7D0A1Wj-Pn/s640/photo+1+(3).JPG" width="640" /></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgFP0-gyEurlIJI7X4Qqnlp9LbrQtO52MDjKUHJc1K2JU0jwjaopRaAK2HQNNzxngkO2F0fvmbolmyNpVC9A90hCYMsIsDf_G7NZnUFUhKJvqvmOMPwfvtEepd5m6izKyFzjtEDjPi4Xe/s640/photo+3+(2).JPG" width="640" /></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Happy sewing and happy summering!</span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com1Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-41610420905385665462013-07-14T12:30:00.001-07:002013-07-14T14:00:14.841-07:00DYEING WITH NATURAL PLANT DYES<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_KtyvVFZLUueLgKEsZfPDFca6UNCYw6SLLOqsOubmUVBz_Klf5Uo1H-S2Pn_VTk7cYIHiKApUZdU4q3t938wkxiLrc5fWmbImh90h_EWVqdNWnG0NG0TNUnw7NEPfXEe1jamjOs3rEAY/s640/IMG_6973_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">One of the most illuminating courses from my long ago postgraduate education was textile design.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I may have said it already but I LOVE FABRIC. I have a healthy respect for a well made piece of cloth. The content of a fabric is crucial but it certainly doesn't end there; t</span><span style="font-family: Verdana, sans-serif;">he construction and finishing is what truly gives it, its sumptuous, forgiving and enhancing properties. Using plants creates a depth of colour you just can't achieve with synthetic dyes. There is just something about it.</span><br />
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<span style="font-family: Verdana, sans-serif;">I was inspired to return to natural dyeing </span><span style="font-family: Verdana, sans-serif;">when planning out my next quilt. I </span><span style="font-family: Verdana, sans-serif;">wanted to produce a less toxic, more natural and generally more human friendly baby quilt but I </span><span style="font-family: Verdana, sans-serif;">could not find solid colour organic quilting fabrics</span><span style="font-family: Verdana, sans-serif;">.</span><span style="font-family: Verdana, sans-serif;"> After oggling </span><b style="font-family: Verdana, sans-serif;"><i><u><a href="http://www.folkfibers.com/" target="_blank">Folk Fibers</a></u></i></b><span style="font-family: Verdana, sans-serif;"> amazing quilts (i</span><span style="font-family: Verdana, sans-serif;">f only I could sell a quilt for $4000) I decided to create the quilt using natural dyes. My plan was to use an organic base fabric but unfortunately and very disappointingly I could not find one </span><span style="font-family: Verdana, sans-serif;">so I opted for Snow coloured Kona cotton, my favourite off-white for quilts.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I picked up all the dye's at <a href="http://www.maiwa.com/" style="font-style: italic; font-weight: bold; text-decoration: underline;" target="_blank">Maiwa</a> which is a local store that sells a fantastic array of textile design supplies. Here is an inspiring guide to Maiwa's <b><i><u><a href="http://www.maiwa.com/pdf/natural_dyeing.pdf" target="_blank">natural dyes</a></u></i></b> and their <b><u><i><a href="http://www.maiwa.com/pdf/indigo_data.pdf" target="_blank">indigo dyes</a></i></u></b>. These guides will give you a thorough understanding of the process and how each dye must be handled uniquely.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">When using natural dyes different colours are achieved through the complex combination of the type of </span><b style="font-family: Verdana, sans-serif;"><i><u><a href="http://en.wikipedia.org/wiki/Mordant" target="_blank">mordant(s)</a></u></i></b><span style="font-family: Verdana, sans-serif;"> used, amount of dye matter, length of steeping, layering of colours and even the temperature of the dye bath. </span><span style="font-family: Verdana, sans-serif;">After designing the quilt, of which I will share later, I realized I would need eleven colours, that's a lot! </span><span style="font-family: Verdana, sans-serif;">Hence the dork chart, aka colour coded Excel chart. </span><span style="font-family: Verdana, sans-serif;">Excel is an evil yet often necessary tool, at least the colour coding makes it pretty to look at.</span><br />
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<img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinok9gXKFjpemKMcnSRhY79KHlLHypH19nluqbrzqZSq-g13RSXNSSDx8ixbqrImRpRQ25WTYXQw7ybBoVA25on9-fMmxqZWcGSEUqcQeW84ZT_1gRSAi1zC_W6QvzS2nSaVWfCprQ6tJr/s640/Dork+chart.JPG" width="640" /></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Depending on the desired shade some colours get every bath like my attempt at black, as opposed to the light peach which was steeped in only three. </span><span style="font-family: Verdana, sans-serif;">As you can imagine the process took days but it was incredibly rewarding to see the colours progress. </span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3ol2WvQH8vzKZy-6f2r3SwRIq-lpHXGsTpYUPrRhjOH_HRSPTVmd8iQedrAVmgvE4tUvkV0oEogi5sY55ioP6sigmwKPU_jorQQFHwsMr2S1bBlNt0k7zXeLfcmT4s6IT3JMOEf21cDx/s640/Multi-baths.jpg" width="478" /></div>
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<span style="font-family: Verdana, sans-serif;">Watching the indigo oxidize is always a magical process.</span></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKvu-8b4hz3NT1N_cRHOr8bs-R3IChRup_7sTTr-vB0ZIAbFP-X3sKFS3duthQLvNJwArEJcY7udIDR0EozM81FEQxv2lRYU3dwu2-NZ6klu4e5oOShb6oCMCxkOEk5xFtyhlCRYzZvPx/s640/IMG_6924_edited.jpg" width="480" /></div>
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<span style="font-family: Verdana, sans-serif;">And of course, like any good dyer, I kept a snippet of fabric from every step of the process to create a record for future endeavors.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0ujULq6Hn85dEz7YXQE9wlLeXlLfPdIJyIamu-Cr6mFV4sDb2_223ce5VSWSQO7x9swAYE9AycnZKmhwD11D9BNbrUhiMiZrTuhWQMsnkM1UDRIiAC_D65lDl-UzCab62Ul1VFSmR4fY/s640/IMG_6977_edited.jpg" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">I love the end results. It's like the colours are alive! Plus I get all romantic about preserving the use of ancient dye techniques. It makes me feel all, you know, connected and stuff.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTZ9g-m_GDShBITA-b73QeXCEXOGsG5Bo1Y_tji9_tgt_XxVu3Rq9Jh8CGZbwrPV4yJPYDhP0t_Zz1eufgBhyphenhyphenqHIT5swWT8ubdcDQEZEhSDKxiG6LnqOXzByBeCtnMGdAntMPP9iJyFeG/s640/IMG_6950_edited.jpg" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">Precautions need to be taken to not inhale any of the dye matters (ie. wear a mask, tie a piece of fabric around your face or at least hold your breath). Working with natural dyes still requires some harsher chemicals to help the dye adhere to the fabric; when preparing indigo one of them is lye. Super scary lye. Luckily you use minuscule amounts so a pair of gloves and careful movements will keep you safe.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjn9tPDLA2FknKZZL2SQXiR4rzfGjoTaq3CvEyBzVtDo8MIaW5zvfCAAcBmCm4xsD4lGT2hd7rQowAAI58pIr8dJl8cd9j5TTzgmjiU-RCsF4Ja65pF1VyYJx9uoHsUI0KSx3Qs5NEIkw/s640/IMG_6934_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Because I live in a rental box in the sky, and was not able to work in a garage or on the lawn on a sunny day, I took serious precautions to protect the </span><span style="font-family: Verdana, sans-serif;">kitchen from dye splatter. I </span><span style="font-family: Verdana, sans-serif;">covered almost all surrounding surfaces, including the incredibly porous white marble floors, with dropcloths. Yeesh.</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYwbj-qQAVhKh8K3bLhY7lTDjMKh1nwUPHRBq-M864iqma7FrXwgwRpvd5E3-F7NsrVhi69grPalIJzzw7wZLSHa-lXopQoXhX30MlJ7lSdrgFwmpTdbKmQlxNZ8Jytie2ZbjfiYkoORG/s640/IMG_6913_edited.jpg" width="480" /></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">In the end I was not able to achieve the black I needed for the planned design as it is a very difficult colour to accomplish with natural dyes. I am determined to try again though and think a super strong logwood bath with an iron mordant may do the trick. Because I wanted/needed/had to have black to complete the quilt vision I decided to buy it pre-dyed. Boo. But, hey I'll still give myself a pat on the shoulder.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here are the final colours for the upcoming quilt.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-4UQwd8JsoeLdW2qU47OuMsdgIQI28-Tfs8Tu35T0e77OIyMLAJ87lyZwmJv1Ks-U617iR42AkEXRumuDP_L8lSdsN9fSt_6tumyqOXUKKobEGzQ8oCVEauSOf3vN22szzJAwx_6BLUc/s640/IMG_6980_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">And here is a sneak peek of the design coming together. Pretty!</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGu19JwtVqIRW9Jaa2GpSYCTbYYZGc20k3OAGPeBUVSwhc9cy5VUM04FtFq_oiypOjyru_dE3wufylna9z3NHkgawDj8SFqwe4NAsetkfKagRRjMqyf6OdfK1zt6OzNaAOzZvv1AiNCV1/s640/IMG_6992_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">We also recently took a camping trip to <b><i><u><a href="http://www.whidbeycamanoislands.com/" target="_blank">Whidbey Island</a></u></i></b>. What a gorgeous place! I recommend it if you like amazing farmer's markets, historical forts, old-timey candy shops, alpacas and field filled vistas.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf62mBOjlR5DIn7H2zDnZpGnzc6N8dli7LBLkIKIKjgz9-2WyXQPC0PDJXvFNJPFfID4d6nP0M86qcIpCGdYh_rlu53bv9yB1B0Yk-xnF1lo8Hn_9ezPzmbPgd1oDFhK0GXlR3M3oU3Hw/s640/IMG_7034.JPG" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I hope you enjoyed this post. I know it's a pretty dry subject and the images not entirely appealing but I just enjoyed this process so much and wanted to share.</span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com2Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-81050695096129258352013-07-09T12:42:00.000-07:002014-06-08T15:11:50.825-07:00JIMMY SHORTS WITH PATTERN<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSg7odXPoX4aLzr1xGYX_JfsNWu1kBQ-jFhULkMVH8U0D32gH1SOPgWnFREdwrXXeGVEwshK6wxckexVLPMLmj-j5KC_TM0UmrJqAsCD9H-e33JKP_cASUf3mAx8O8QH2OZt4rd3fv3qF/s640/IMG_6139_edited.jpg" title="shorts with free pattern" /></div>
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<span style="font-family: Verdana, sans-serif;">Summer is officially here, time to celebrate it with some shorts!</span></div>
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<img alt="shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNt9dI4eijC7Xkgl4LcjhuuQDlYJKE5xBi1sXV3PF0U8n29WbfM9w5NcLYR_OVpoXVXunxNzT02fGnK7A3_Od92sE-6UriDgnTanE9El07QYggci9CSOz_qR0Ue7htqgbCYOzoJO0b2oh/s640/shark+twosey.jpg" height="444" title="shorts with free pattern" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The Jimmy shorts are lined and pleated with a loose fit. There are handy side pockets for introvert comfort, a fly zipper and a pant hook waist closure. They aren't high-waisted, I would call them a regular rise. The fit could be considered slightly "man-repelling" however they are certainly short enough to make up for it and I love a blouse-y short right now.</span></div>
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<img alt="jimmy shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaErq33kVUHNQe6EUS5bEgXqJK1HS52azh-89-0mbFaeuNN8MKDW8PJsuhSn8AqV7A9Tb7hk75HZ7VABwlhQMQUBQl04vyhp4nWbJHH-xY94t6eBAsxeRdYOpWVf6yzewE8GaHi07vMbw/s640/IMG_6227_edited.jpg" title="jimmy shorts with free pattern" /></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I decided to try my hand on a bit of beading. I used silver glass beads and beaded over the fabric pattern. These shorts give such a lovely sparkle in the sunlight. The sparkle from glass is just oh, so much nicer than the sparkle from say plastic sequins. </span><span style="font-family: Verdana, sans-serif;">If you do try out some beading make sure to leave at least a 1" gap from any seams or areas of topstitching.</span><br />
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<img alt="beading shorts" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQEI9OcVyZr44MvwFBD-jupdrj7jdw1ncqwQXxjDJ0JDjn18-TLZxxS-NSFKzMng31oYJXAV1xAg06EDu_5VXk_FoyWr3uAfSm-I-7FWMe23VzXcv8vCIOQn6u8zEs_MIEFJ3Fk_CMNJu/s640/IMG_5927_edited.jpg" title="beading shorts" /></div>
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<span style="font-family: Verdana, sans-serif;">It took 10 hours to bead the two front and two back panels. Yikes. </span><span style="font-family: Verdana, sans-serif;">Luckily I was able to do about 2 hours of it with this lovely view. </span></div>
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<img alt="david lam park" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmWVwIIY5rgmYyGqpwQL295DLK0JLJYfXQJSWMLoJHqP01r89aP_uIrWIm53khKAuycXFFPq_T2d98WPIeWeNILcYoyjK573V14N2Us5z9WpRIrsBU_qixBZ2ozM6CIz0gdHm9bGyRwLf/s640/IMG_5930_edited.jpg" height="456" title="david lam park" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This fuschia pair is made from a lovely breathable linen. You might recognize them from the previous <i><u><b><a href="http://fine-motor-skills.blogspot.ca/2013/04/the-elise-tee-with-pattern.html" target="_blank">Elise Tee post</a></b></u></i>. Thanks for all the encouraging comments on getting this pattern out!</span></div>
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<img alt="jimmy shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWjMnd8rJDOJcgmzPPs9f2YEeJvkT_xWa3TJZD68DXUnh76puBkIavdzhsU2zJnirFkgCP_OsAQfffyBJoxz3XZY4_lLCEZh8krkeHlDFB-RECMSXlA3I3KVCSWNadh6fVyUnBale8YRB/s640/Pink+Foursey.jpg" height="640" title="jimmy shorts with free pattern" width="458" /></div>
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<span style="font-family: Verdana, sans-serif;">What a catalogue shot.</span></div>
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<img alt="jimmy shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozPwSX57FJyBOhSYrsK3OGF0LQxh-205GwkbItgWvzMRTEFdNt2EefdYvMETajD0iSPmFUjSf_9oaaZ6TxsofHprv-GEyP4dq-eNc6RnOkaFkp0BmxutB9MnqynjYKok7Ngwm81MrMwxh/s640/IMG_5995_edited.jpg" title="jimmy shorts with free pattern" /></div>
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<span style="font-family: Verdana, sans-serif;">I have a greater understanding of why I created super simple patterns previously because this one took forever! Expect a return </span><span style="font-family: Verdana, sans-serif;">to simplicity.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i><u><a href="https://www.dropbox.com/s/xtmwa1x5oiuxjvc/Jimmy_Shorts_Pattern_Rev2.pdf" target="_blank">Download your Jimmy Shorts Pattern here!</a></u></i></b></span></div>
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<a href="https://www.dropbox.com/s/xtmwa1x5oiuxjvc/Jimmy_Shorts_Pattern_Rev2.pdf" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="jimmy shorts with free pattern" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNYBzowrbofJEWMKV1fzphzRfT-yfC724r6TIocP_C_DKtkKga_vhUyaC5PCKcBojp8uH5WfvW13vdOU9jE-F2ZlvnFG3bQNbURY0JzW9qn2VvRBgdseviz8UJeVNdeIQ_xZ3krnPPH9r/s640/Jimmy+Pattern.jpg" height="640" title="jimmy shorts with free pattern" width="494" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Happy sewing!</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
</div>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com22Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-7266461847994445592013-06-05T10:33:00.000-07:002013-06-12T10:16:56.147-07:00R + G'S BABY QUILT<div class="separator" style="clear: both; text-align: center;">
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<img alt="Applique Quilt" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGb1xoijH_3762U2JNnphGdgWFpqXWpbrImMghBOe8sG8xAN4GPULReEVANV1U6WxUM28iBpHz-AwgY3ap2kdSE6z8U9AHG3ceDeMiOhZOS24tRSCHtvD0v5hl6M32zItRGYmt1EdYhEv/s640/IMG_6874_edited.jpg" title="Applique Quilt" width="532" /></div>
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<span style="font-family: Verdana, sans-serif;">50 hours and approximately 15,240 tiny hand stitches later this quilt was born.</span></div>
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<span style="font-family: Verdana, sans-serif;">From pen to paper, or rather mouse to Illustrator program, to bound and washed, this quilt was finished in one week & a day. I was in complete power-quilting mode, this quilt was my entire existence. It was crazy. Crazy fun!</span></div>
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<span style="font-family: Verdana, sans-serif;">I have a short history of quilting, this is my fourth.</span></div>
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<span style="font-family: Verdana, sans-serif;">I made my first quilt when I was 14 whilst nursing a broken leg through the super boringest summer ever. While listening to Weezer destroy his sweater and spilling tears over Kurt, I stitched a quilt from a discontinued upholstery sample book given to me by my aunt. The quilt was as simple as it gets and consisted of giant 12" X 12" squares sewn together. I was hooked.</span></div>
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<span style="font-family: Verdana, sans-serif;">I don't remember sewing my second quilt but it must have happened around the age of 21. I made it for a young, single, mom-to-be co-worker when I was making my measly tips at the local White Spot. I ran into the co-worker about 8 years later with her now fully grown child. She thanked me for the quilt, I guiltily had only a vague memory of, and told me her daughter grew up with it and still kept it. I sensed I had really touched her through it. That's when I realised the power of these little blankets, they seem to retain the love that's sewn into them.</span></div>
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<span style="font-family: Verdana, sans-serif;">I was so excited to make my third quilt which was created just last year for a close friend's first baby. It is an adorable modern chevron quilt and I treasure seeing wee Owen growing and playing on it every time I visit.</span></div>
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<img alt="Applique Quilt" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQ7965gmP7qwODoNyyDBLfb3b5rIKl_RC1DtnyUNl7ev9VOJzLHHjLqyO-biewm3enkqAxCebCukoCtEYs0Xd5m_lGHIW9pFW7JYz7gbkLWWq6iUwdqpgjfyEHqyMyne-744H35_U49V9/s640/IMG_6845_edited.jpg" title="Applique Quilt" width="640" /></div>
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<img alt="Applique Quilt" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnfVlvaA5ktb1A1BIhyphenhyphendJ41zKEKSDvi8bi0xP7DgL6zivmY8qc7rGTmV_UJ1u6pfOB30td9jAWCLB0h3GxLLGJ1RUbOH2ZKZgk5RPM-8tEsCh5Y70gR3o6nPa6bUi_DaHfY_Mx6Ig4Len/s640/IMG_6846_edited.jpg" title="Applique Quilt" width="640" /></div>
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<img alt="Applique Quilt" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxbfPB6lX68eErsWccxvlYyPrUI8jzPFoytXAF-f3O-M14ae6Ld3UiAzIDYqI5A1KrrUQPONSV_PAyjBQ7-gnPqkkiRiLHINNZMgxJrYY61W-Gnp3xrkmMnFatI95xUlYOv4cujnZA1kJ/s640/IMG_6848_edited.jpg" title="Applique Quilt" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">To say the least, I had no idea what I had gotten myself into making a hand appliqued quilt. I used </span><span style="font-family: Verdana, sans-serif;"><u><a href="http://www.youtube.com/watch?v=axDBl7lJuJs" target="_blank"><b>the needle-turn method</b></a></u></span><span style="font-family: Verdana, sans-serif;"> of applique, which is simply cutting out the objects with a 1/8"-1/4" allowance and folding under the allowance with your fingers and needle as you whip-stitch around it. My fingers and finger nails are still recovering.</span></div>
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<span style="font-family: Verdana, sans-serif;">The only issue I ran into was some fraying on inside corners and skinny allowances so I began the routine of pre-clipping and applying Fray-stop on all susceptible areas and letting them dry before appliqueing. </span><span style="font-family: Verdana, sans-serif;">I am actually a little confused why there are so many other applique methods that use time-consuming steps like ironing around freezer paper, using fabric glue or fusible. One tool I could not have done this quilt without was the <b><u><a href="http://www.amazon.com/Clover-Chacopen-Water-Soluble-Eraser/dp/B0033PEFKA" target="_blank">Clover water-soluble pen</a></u></b></span><span style="font-family: Verdana, sans-serif;">. The tip is super-fine and didn't dull and there were no pen marks left on the quilt after the final wash.</span></div>
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<img alt="Applique Quilt" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurf1FUX3jAFNeTD8SQ1BaBKEFdYCn6shc-rfefrqwVEdOdGbEIxXaZNieTUUxmBu3iSP62s8dPSjXG2vDOQU3Qw37vkWgCkHlYHtyFxCKyjCKPs0UwTt1EEWVyTntiD5vIVZBLY_n3KHd/s640/IMG_6875_edited2+copy.jpg" title="Applique Quilt" width="507" /></div>
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<span style="font-family: Verdana, sans-serif;">For the backing of the quilt I chose a lovely seagull print from </span><span style="font-family: Verdana, sans-serif;"><u><a href="http://www.birchfabrics.com/default.asp" target="_blank"><b>Birch Organic Fabrics</b></a></u></span><span style="font-family: Verdana, sans-serif;">. We have a fantastic little fabric store in Vancouver called Spool of Thread and they have an unbeaten collection of modern quilt fabrics. The seagulls add the whimsy I wanted for this stark quilt as well as a certain kind of timelessness.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<img alt="Quilt label" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJc0xEqdjJDQq6KpbXy_34MOjklxVTuU8sbqZ1LmfZqjCJpEkA0TU205TzmVDQxLsrA-nJ2m0UNh607hNhz8zOSTk8XxrUnNIfjzCJxyFwplZN77c-TRMKvTM3KtmBeQLKD5IGoolspdI/s640/IMG_6876_edited.jpg" title="Quilt label" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I used Warm & Natural for the batting and machine quilted around all of the objects just shy of 1/4" away. I quilted and bound the blanket in one day. It was another very focused day.</span></div>
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<span style="font-family: Verdana, sans-serif;">Quilts may no longer be allowed in the crib but they sure are handy on the floor. They are an ideal soft and washable place for babies to spend their day staring at the ceiling or getting cooed over by loved ones. The purpose of a quilt as a play mat was where the design of this quilt started. It was also inspired by my infatuation with two-colour, folk art, civil war era quilt designs.</span></div>
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<img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriZee8npvp9yGNuOuKoguJsa54C57lXj1bbXu3rEH_5ifvi3GVlzudzvOxCueSi3TwZkCsaOn0BMDtTwDpi3AEzRHTZ25VBFQFPIYMjblKR5HwIuduoDFf0gVktQwkxSqJ5GMGOTByKOE/s640/Working.JPG" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Designing the quilt was a highlight of the process. The objects I decided to include were inspired by the parents-to-be as well as pulling from traditional folkloric quilt objects. The personal items included are their beautiful character home, dog and their VW van. Some of the traditional quilt items are the fork, swallow, hand, pineapple, elephant and star.</span></div>
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<img alt="Applique quilt" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBGt3X5niWY6runydS0U2bbA-aujRarf8PlwV7zBqbuvaIy2V9KnR1f_EycG8vUzgqNh4TNki3g3aC3yco1_oHi23vR5Ojzh_e45dqHEDrc69nFnnPZuPQaWXQNxNlF3iNIuIk0l0bR2V/s640/originaldesign.jpg" title="Applique quilt" width="476" /></div>
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<span style="font-family: Verdana, sans-serif;">The image above was the initial "final" design. I originally had a colourful border but decided to nix it because I felt the objects really wanted to speak for themselves. Look at all of those objects that got cut, a Chelsea boot, pelican (I'm currently enamoured with these birds), horse, seahorse, cat and a turnip. All out of there because I realised the quilt wasn't quite to the scale I wanted. I never would have finished this quilt if I hadn't made those changes. Whew!</span></div>
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<img alt="Applique quilt" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefNfrGFMH8FZ5YNY-gxpEu2yNNJ3EODjcNJWi4_Wp-4Xl1NkzoshKjfm3gSEMc6DPqL-Bh7MoMEoxqd6wY-0AWiDczJ_kWMw1T9wF5yxyR2uCpvr_0kfdeb_WrbeGFbiC4ZTBfbXymTB-/s640/IMG_6866_edited+copy.jpg" title="Applique quilt" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">8 years ago I started my 9-5 working life and I also began a running list of "Things I will do when I retire". Does anybody else have this?</span></div>
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<span style="font-family: Verdana, sans-serif;">The "Things I Will Do When I Retire" list in order of addition:</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Learn to tap dance</span></div>
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<span style="font-family: Verdana, sans-serif;">2. </span><span style="font-family: Verdana, sans-serif;">Become a crazy quilt lady </span><b style="font-family: Verdana, sans-serif;">Check!</b></div>
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<span style="font-family: Verdana, sans-serif;">3. Learn to play the piano</span></div>
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<span style="font-family: Verdana, sans-serif;">Although I am not sure if I will tackle the other items during my hiatus, I am very thankful I was able to indulge my crazy quilting lady.</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
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<span style="font-family: Verdana, sans-serif;">Linking up with WIP Wednesday</span></div>
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<a href="http://freshlypieced.blogspot.com/"><img alt="WIP Wednesday at Freshly Pieced" height="150" src="http://farm9.staticflickr.com/8357/8253389546_fdb631e427_o.jpg" width="150" /></a>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com10Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-92137109903407908962013-05-16T15:21:00.001-07:002013-09-24T08:44:16.017-07:00JOCONDE IMPRIME STRAWBERRY MOUSSE CAKE<div class="separator" style="clear: both; text-align: center;">
<img alt="Joconde Imprime Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf8kCrLTnnDbemFqn8831TVNYfr7NagLIM2stkxkP_GXKi1XGHVx2FtwfOvD3BG-KxUzVGPKNoSYhh3cjA8BLYzzcU1R8fffNwhwq5cPxy7sEh6ZpL-rzF5I0Ox7zGSMJecrLTtnJAJRc/s640/IMG_6799_editedcloseup+copy.jpg" title="Joconde Imprime Cake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;">My obsession with french pastry techniques continues with this lovely joconde imprime cake.</span></div>
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<span style="font-family: Verdana, sans-serif;">Oh boy, did I learn a lot preparing this cake. Mousse. Zut. Shrinking sponge. Zut alors.</span></div>
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<span style="font-family: Verdana, sans-serif;">I loved the idea of taking some creative liberties with traditional french pastry techniques. I ended up using a</span><span style="font-family: Verdana, sans-serif;"> fusion of French and North American recipes. Fusion cake? Bleh. Worst term ever. Or is it?.... Extreme fusion cake. Edgy extreme fusion cake. Cool edgy extreme fusion cake. Fo' shizzle my nizzle cool edgy extreme fusion cake! Oh dear.</span></div>
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<img alt="Joconde Imprime Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdotEAOfiNsdlBZasgnogrLn5wP9cIlutL1bLbtiXubsAu27pv85KQzf1Um-xHOp4sXobibYU2fP6E-XLuXqwxba2hRWuyM42Axh04o_IpEwlHDia7FsfooSzNuPmJoH2saEI9R4vKU9F/s640/IMG_6834_edited2.jpg" title="Joconde Imprime Cake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Joconde imprime cakes are usually filled with layers of mousse, sponge, gelee, meringue and all sorts of other lovely french textural concoctions. I filled mine with layers of white cake, a strawberry curd and a white chocolate strawberry mousse. I used a north american-style white cake instead of an egg-y French genoise sponge because of taste preference.</span></div>
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<span style="font-family: Verdana, sans-serif;">The outside ring of colourful sponge cake is a traditional french recipe, it is called joconde imprime. This can be translated as almond sponge cake print or Mona Lisa print. You see, the French are much more formal and call Mona Lisa by her married name, La Joconde.</span></div>
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<img alt="Joconde Imprime" border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-Li9PBAr2fYj0z58zn-D3wqe1D9M49kMpZI5WHhXrAwGlt_Uj2ZOXhvcaMq_iOjZiwTCwRdrDyXP-CxRURzQt0cT7ZKZQGAZejXZdy4lB0gaMBSWXHKjyBH5Kcdie2EhtBnDPCDsBCOO/s640/IMG_6740_edited.jpg" title="Joconde Imprime" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Joconde imprime is made with a thick egg white and flour paste that is stenciled, piped or striped onto a silcone mat-lined cookie sheet. The patterned paste is frozen and then a light almond sponge cake is poured over top. It is baked, flipped, et voila!</span></div>
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<img alt="Joconde Imprime" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQec4gYclYR-5OMrl34I4i_C4xHUPP5jDZmj7vvKYn4utGGwY0LJxJhaHurisuOGl1YLA8mxD3hug-2EnZy7r_wij1-T5eRAFcyBMZVzi2h7mQcouJiR-1otNUOU2kpNeUdMXIxb4ftK76/s640/IMG_6742_edited.jpg" title="Joconde Imprime" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The absolute funnest part of making this cake was designing the stencil. I can't take credit for this design, it is inspired by </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://www.theideafoundation.com/2010/06/29/louis-reith/" target="_blank">Louis Reith</a></u></i><span style="font-family: Verdana, sans-serif;">, a fantastic Dutch artist and graphic designer.</span></div>
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<img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoYJqPdArMGM8YuEwc-YU_eet0M_rjgsjJZQYkVxjawEgvh4znYKf_U3oAWWhH2Th4f5GHiRZJesGbfGunhyBU6O7NO-b_oo1m1JXzeuHSUnyeCVwvqq52cWlZ0sBxR63q7soHViNt735/s640/Capture2.JPG" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Louis Reith in cake. I think I may send him some pictures. He could very well be horrified by a colour-changed and </span><span style="font-family: Verdana, sans-serif;">reflected version of his art on a cake. Je suis desolee Louis. Je suis desolee.</span></div>
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<img alt="Joconde Imprime Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZc8eQPCvbkmP9p14A_r0WxNIHPEdm2-IA2sVPdlpRnMbg4BBedMGKTy0iRDsGRIy19UasrvNlgnI9pr2t89Wmir0IsXPz2KRPhRBbmFAxm8K884IUypkT0dXee7VqQIksDL0JtSwSRgE8/s640/IMG_6807_edited.jpg" title="Joconde Imprime Cake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">What I learned...</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Gelatin can be very finicky.</i> I discovered this on my first failed strawberry mousse. I used a fancy recipe that used fancy gelatin leaves and a fancy Italian meringue base. The recipe was not for beginners and the instructions were condensed. Needless to say my sugar syrup for the Italian meringue was practically candy when I poured it into my egg whites and my gelatin leaves got boiled. These are two big fat no-no's that led to a curdled inedible mousse.</span></div>
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<span style="font-family: Verdana, sans-serif;">I am very happy with the final mousse recipe; it uses the much more readily available powdered gelatin, no egg whites and one of my fave flavour enhancers, white chocolate. Thanks again Martha!</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Freeze your sponge.</i> Or work quickly. I lined my cake ring with the joconde imprime and left it out at room temperature covered with a tea towel for perhaps 2 hours and boy did it shrink. It was snug as a bug at first but by the time I began assembling there were tiny spaces between the sponge seams and more disappointingly the sponge had pulled away from the ring so that the top layer of mousse created a ledge. A ledge! Gosh forbid.</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I will now attempt a tutorial on how I made this cake. The steps and recipes are in order of suggested preparation. Good luck!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Joconde Imprime Strawberry Mousse Cake</b></span></h2>
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<span style="font-family: Verdana, sans-serif;">Yield: One 8" X 4 3/4" cake</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Notes* </b></span></div>
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<span style="font-family: Verdana, sans-serif;">You will need a few specialty tools to make this cake, an 8" cake ring or a removable-bottom cake pan ring, acetate strips, a silicone baking mat (I use <i><u><a href="http://www.amazon.ca/gp/product/B00008T960/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1535035302&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0001RT42C&pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_r=18590VWBF4SF2268NGV6" target="_blank">Silpat</a></u></i>). The cake layers, strawberry curd and joconde imprime can be made up to 4 days ahead but I suggest you make the joconde imprime the same day you assemble the cake. The strawberry mousse must be made the day of assembly.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1. Make Your Stencil</b></span><br />
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<img alt="Stencil" border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x-B-gxgm5dokBbear83MxpRre0gbTo0aHK5z3kaMJmX79WX8nzmdv6ErkIQSD5noYlj1uEypz7MjHi3g9iXI6Ab1RobAn0CULraqmR362r3Gooen9I_CM4bXQKCb90XwLPnsWDh2GW8O/s640/IMG_6727_edited.jpg" title="Stencil" width="640" /></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;"><b>What you will need:</b></span></div>
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<li><span style="font-family: Verdana, sans-serif;">9" X 6" piece of plastic stencil material</span></li>
<li><span style="font-family: Verdana, sans-serif;">X-acto knife (preferably with a #11 blade)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Glue Stick</span></li>
<li><span style="font-family: Verdana, sans-serif;">Ruler</span></li>
<li><span style="font-family: Verdana, sans-serif;">Self healing mat</span></li>
<li><span style="font-family: Verdana, sans-serif;">Print out of <i><u><a href="https://www.dropbox.com/s/lpj1t76uetw4whg/Stencil_%26_Clr_Guide.pdf" target="_blank">this stencil template & colour guide</a></u></i></span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Instructions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Using a glue stick, glue the stencil template to your stencil material. </span><span style="font-family: Verdana, sans-serif;">(</span><span style="font-family: Verdana, sans-serif;">I used a plastic file folder as my stencil material as it was the correct thickness, flexible, durable, washable, cuttable and in my house.)</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Cut out the white areas and outline of the stencil design using your X-acto knife and self healing mat. Use your ruler for all straight line cuts. You will need to cut out the circles freehand; don't worry it will get easier as you go along. If you make a mistake and cut through part of the stencil just tape it back in place with clear tape and trim off the excess with your X-acto.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Remove the stencil template from your completed stencil. Gently wash the glue residue off of your stencil.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2. Make Your Fresh Strawberry Curd</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe adapted from: </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://www.christinamarsigliese.com/2011/07/fresh-strawberry-curd-dedication.html" target="_blank">Scientifically Sweet</a></u></i></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">2 cups (340 g) sliced fresh strawberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large (50 g) egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup (100 g) granulated sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">pinch of salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon (8 g) cornstarch</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tablespoons (45 ml) fresh lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons (28 g) unsalted butter, softened and cut in cubes</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Instructions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Place strawberries in a medium size saucepan and simmer covered over medium-low heat, until liquefied, about 10 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. </span><span style="font-family: Verdana, sans-serif;">Place a medium bowl with a fine mesh wire sieve near the stove. </span><span style="font-family: Verdana, sans-serif;">While the strawberries cook whisk together the egg yolks, sugar, salt, cornstarch and lemon juice in a medium bowl until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Temper the egg yolk mixture. Gradually pour the hot strawberry liquid into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat for 5 minutes, stirring constantly with a spatula. Increase to medium heat and bring to a boil, boil mixture for 1 minute.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Strain the mixture through a wire sieve into a medium bowl. Using the spatula stir the mixture to help it flow through the sieve and gently push the curd through the strainer.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4. Gradually whisk in the butter, allowing each addition to incorporate before adding more.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">5. Press a piece of plastic wrap directly onto the curd and pierce a few holes to let steam escape. Let cool at room temperature, transfer to a covered container and refrigerate for up to a week.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>3. Make Your Cake Layers</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. Prepare a full recipe of this <i><u><a href="http://fine-motor-skills.blogspot.ca/2013/03/cake-box-easter-cupcakes-with-fluffy.html" target="_blank">Cake-box Cake recipe</a></u></i> and pour it into a 13" x 18" x 1" half sheet jelly roll pan. Using an offset spatula spread the batter to the edges of the pan and smooth the top as much as possible. Bake at </span><span style="font-family: Verdana, sans-serif;">350</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (180</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C) for 12-16 minutes until the top springs back when lightly touched.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Using an 8" cake ring, like a cookie cutter, cut out 2 rounds of cake. Left over cake can be used for immediate or later snacking.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Double wrap the cake rounds tightly with plastic wrap and place in freezer. May be kept frozen for up to 4 days.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>4. Make Your Joconde Imprime</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Recipe adapted from: <i><u><a href="http://astheroshe-accro.blogspot.ca/2011/01/daring-bakers-january-2011-spumoni.html" target="_blank">Accro</a></u></i></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><i><br /></i></span></span></div>
<span style="font-family: Verdana, sans-serif;"><b>*Note</b></span><br />
<span style="font-family: Verdana, sans-serif;">I would have preferred a whiter joconde as a 'canvas' for the coloured stencil. I have made notes in the recipe for this revision.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients for the Joconde Decor Paste:</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">3 tablespoons + 1 teaspoon (50 g) unsalted butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/3 cup + 1 tablespoon (50 g) icing sugar (confectioners, powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 (50 g) large egg white, room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup (55 g) cake flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons (4 g) poppy seeds</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pink, Teal, Yellow, Black & Ivory gel food colouring</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients for Joconde Sponge:</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">85 g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">75 g icing sugar (confectioners, powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">25 g cake flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 (150 g) large eggs, room temperature (Use 1 egg for whiter sponge)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 (90 g) large egg whites, room temperature (Use 7 egg whites for whiter sponge)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/2 teaspoons (10 g) granulated sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons (30 g) unsalted butter, melted (Use 3 tablespoons for whiter sponge)</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Instructions for the Joconde Decor Paste:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Using your paddle attachment cream the butter and icing sugar at medium-high speed until pale, light and fluffy, about 3 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Gradually add the egg whites and beat on medium-high for 3 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Remove the bowl from the mixer, sift the flour into mixture and fold until batter is smooth and well combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Separate batter in to 5 bowls for colouring; sorry I do not have an amount of paste for each colour. You will need a very small amount of pink, about 1 tablespoon. Make the poppy seed paste by mixing poppy seeds into the plain paste. To achieve softer, vintage colours mix tiny amounts of ivory food colouring in with the yellow, pink and teal.</span><br />
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIf0uLLql-YZRd2f37LFQ-edUpSE3dJW7jZNzi5_pHSnfS7ktnxX5KGfYLRnx39awrxeDDFz9W7Rcz4w3sk5uItgMkLQc59LCWFoAUewan0sP3DnClqhrP80_fCEmgALc9Mi3YNls3Nfj/s640/IMG_6734_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">5. Place your silicone baking mat on the back of a half sheet jelly roll pan. Place your stencil near the top left corner of the mat and fill your stencil following your handy colour guide. You are less likely to smudge your design if you fill the colours left to right. I used a tiny 3" metal spatula that came with my gumpaste tool kit to apply and smooth the paste; the back of a small shallow spoon may also work. Use a damp paper towel to clean your spatula between colours. Paste should be about 1/16" thick. Complete two rows of two repeats on your silicone mat.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Move your stenciled mat from the back of the pan to the inside of the pan. Freeze for 15 minutes to 2 hours.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Instructions for the Joconde Sponge:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 450</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (230</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C) and center rack.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Whisk egg whites in a stand mixer until frothy . Gradually add the granulated sugar and whip until you reach firm, glossy peaks. Reserve in a separate bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Sift ground almonds, icing sugar and cake flour into the bowl of your stand mixer, no need to clean the bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Using a paddle attachment gradually add the eggs into the dry mixture at medium speed. Mix well after each addition. Mix until smooth and light on medium-high speed about 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Fold in one-third of egg whites into almond mixture to the lighten the batter. Fold in remaining egg whites until no white streaks can be seen. Do not overmix.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Fold in melted butter.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Remove joconde decor paste from the freezer. Promptly pour joconde sponge batter over the decor paste. </span><span style="font-family: Verdana, sans-serif;">Using an offset spatula spread the batter to the edges of the pan and smooth the top as much as possible.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Bake for 4-6 minutes until the top springs back when lightly pressed. Do not let sponge brown, it should colour just slightly.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Cool for 30 minutes and flip onto parchment paper. Remove silicone mat. Cake should be right side up and pattern showing. Admire your work!</span></div>
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<span style="font-family: Verdana, sans-serif;">10. Cover with plastic wrap and keep at room temperature up to 2 days or make up to 4 days ahead and freeze tightly wrapped in plastic wrap. </span><span style="font-family: Verdana, sans-serif;">To defrost place in the refrigerator overnight and then bring up to room temperature before cake assembly.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">5. Make Your Strawberry Mousse</span></h3>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe adapted from: </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://www.marthastewart.com/355003/strawberry-mousse-cake" target="_blank">Martha Stewart</a></u></i></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">1 lb (454 g) fresh strawberries, stemmed and halved</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoon (30 ml) fresh lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">16 oz white couverture chocolate, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">5 teaspoons (14 g / 2 packets) powdered gelatin</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 cups (1 L) whipping cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tablespoons (30 g) icing sugar (confectioners, powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons ( 15 g) strawberry jello powder (optional, for flavour)</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Instructions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Puree the strawberries in a food processor until smooth. Pass through a fine sieve into a bowl. You should have about 1 1/2 cups of puree. Stir in lemon juice and optional jello powder and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Melt chocolate in a medium heat proof bowl set over a saucepan of simmering water, stirring until smooth; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Put 1/2 cup of cool water into a small bowl. Sprinkle gelatin over top and stir gently; let stand until softened, about 5 minutes. Stir 1/2 cup cream and confectioner's sugar in a small saucepan; bring to a simmer over medium heat. Remove pan from heat and add gelatin. Stir until gelatin is dissolved.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Pour gelatin mixture into the bowl of melted chocolate, and stir until smooth. Stir strawberry puree into chocolate mixture.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Put remaining 3 1/2 cups of whipping cream into bowl of stand mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Stir one-third of the whip cream into the chocolate mixture. Gently fold in the remaining whip cream until no white streaks remain.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Use immediately.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>6. Assemble Your Cake</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. Place your cake ring on a parchment lined cookie sheet. Line your cake ring with acetate strips to a height of 4 1/2" to 5". (My acetate strips were 2 3/8" tall so I stacked them 2 rings high.)</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Trim your joconde imprime to two, 4 1/4" wide strips, centering the design. Line your cake ring with sponge, matching the design across first seam. Trim the length of your joconde imprime to fit VERY tightly within the ring. You will need to adjust and measure this yourself. The design across your second seam will not match up; sorry, I'm not that much of a perfectionist yet.</span></div>
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<img alt="Joconde Imprime" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2femLycMD4jnJvfaLeRfruYp1zgnC3TIHWIXVJMoAZMKf_o7aW1G9ax-NN1ag4Re_2upK6m1MQw5E39O-U0h1p9GiDxF5nMAN0pshC_qDfcWPNxRyNApItCA2D5nsaYn06wGX_bzhWuly/s640/cuttingsponge.jpg" title="Joconde Imprime" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">3. Using</span><span style="font-family: Verdana, sans-serif;"> this </span><i style="font-family: Verdana, sans-serif;"><u><a href="https://www.dropbox.com/s/b65h6z5bga8nywt/7.5_Cake_Template.pdf" target="_blank">7 1/2" circle template</a></u></i><span style="font-family: Verdana, sans-serif;"> trim one layer of your frozen Cake-box cake. Place it inside your joconde imprime lined cake ring. It will be an extremely snug fit. Carefully push the cake firmly to the bottom of the cake ring. I then brushed the cake with a vanilla sugar syrup but this is optional.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Spread half of the strawberry curd on top of the cake layer and smooth. Then pour one-third of the strawberry mousse, about a 1" layer, on top of the curd. Place the cake in the freezer for 1 hour. Ensure the cake is resting on an even surface.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Trim your second layer of frozen Cake-box cake with the circle template. Place it in the cake ring on top of the frozen mousse layer. Push the cake down firmly until it is evenly resting on the mousse. Brush with optional vanilla sugar syrup. Spread the remaining strawberry curd on to the cake. Pour the remaining mousse to the top of the acetate strips and carefully scrape the excess mousse off the top with a large ruler or metal spatula knife. Place the cake in the freezer overnight. Cake will keep in the freezer up to 4 days.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Thaw the cake in the refrigerator at least 6 hours before eating. Cake will keep in the refrigerator up to 3 days.</span></div>
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<span style="font-family: Verdana, sans-serif;">Whew! I think writing this post took as long as making the cake!</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
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Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com7Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-62501595424954362402013-05-10T09:15:00.000-07:002014-06-08T15:14:48.216-07:00THE ALAYNE CONVERTIBLE ROMPER WITH PATTERN<div class="separator" style="clear: both; text-align: center;">
<img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJc7_rqUTx1RF5E1FL8C4L8q5vwzqePK2l0_SKAmtp_QupH6JaqHD1vNOq9vV4LUYORkuApH6LWVdc2x-WWh4uXtlJwDmo6c8fc8qDT8tsbJbEAJS8tp-UIEfx7bGoEztIc73m-r57ANL/s640/IMG_6361_edited.jpg" title="Convertible Romper Dress Pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">The simplicity of my patterns has been taken to a new level. This pattern contains 4 seams. What? Yes.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9SVAGs-dTg-ZG6F05lvQ5avb2FREoijpdXSiOE_aIbU7gVCH-3Ux3mXQnFixGhuYKzCy5cXoFQf1lI1JawvgUEp0Nwqx8I9pmlTiAotM6XocCqdoord1wFz6-gsA2yC_YfYHeL8SgY-t/s640/alayne+romper+foursey.jpg" title="Convertible Romper Dress Pattern" width="460" /></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;">This romper (yes, it's shorts) is inspired by the 'convertible dress'. If you haven't heard of it give it a google. It consists of a skirt and two very long straps that you use to wrap around your torso in an amazing amount of variations.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ukbaa_ei2V0RAcdwoH3xr8D_q2PTniXvpqpIbBG4KBD1ofYWkGr4XW4aGWwUm_DOAaqB6bbqqG2_d923u92WLcihixdA3Yk7kLMxdMKNt2HDdGVD6JULQcIm4VDI4uSelA1TNMHvnC0S/s640/alayne+jean+foursey.jpg" title="Convertible Romper Dress Pattern" width="459" /></div>
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<span style="font-family: Verdana, sans-serif;">Besides updating the convertible dress into shorts I also added a She-ra hem to help make it a little less bridesmaid-y. A She-ra hem is what I call a hemline that dips in the front and is higher at the sides. I've come to realize <i><u><a href="http://www.classicmedia.tv/pr/shera/art/hero_art1.jpg" target="_blank">She-ra</a></u></i> does not actually wear this type of hemline but it continues to be my descriptor.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5f5HVYKNmHfn7MMwaLWaQYEIZD2CAbsrgfqS-bNJMlnLme-VnbGoRPWhIV6Nvl4v0qGijFdaLaDXej_1n87OPcNHGpmMSupKrX4k5VGjaP1QFQX-F1IBwfW0wElIrE0z5uwjZsnNQZ51/s640/alayne+crisscross+twosey.jpg" title="Convertible Romper Dress Pattern" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">You may be wondering how supportive this type of garment is, well, not at all, in fact it likes to shift around a lot. So the styling above is my favourite way to wear the romper. Everything stays in its place.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBk_FE_q08K6hqN5WNvCByj7RG0w_4uATUxBHag9nIDSfPIoQAaWKROp2azGrk3NVzSPBJ0G9A7t5pAtv8HXb66-Mw4gefZvXtiMtipkfuPn6q9B__54h80Vovr0Dym0bwad0gKWUVVHD/s640/alayne+sleeve++twosey2.jpg" title="Convertible Romper Dress Pattern" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This sleeved variation was sweet but the chest is only one thin layer of fabric. Yee. This might be an over-swimsuit, going to the beach kind of wear.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DGf0KENRs1KJiviTODBE0R9ar_m_k5F9u9HHuR3tfde-KDp261U22u8h4bHE0vZa6C2bujzD2r2YkvkoT_S7gEqlXHCMIai-zkgB5gu5uOLbfAjqnSicfcI2j_HZE8Cx-TLqagMhw4T1/s640/IMG_6442_edited.jpg" title="Convertible Romper Dress Pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">You see this strapless variation in all of the tutorials but it is the least comfortable. You don't feel very... safe. This is not a dancing with your hands in the air or running to the bus way to wear this style.</span><br />
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<img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTajT9IouMj1L_9Z-57J1dqtMvalsx_ABya3EASCCYUt1uD66HsE-aStSWJnD23PyEcw2FKJIOTl0NOK9U0QuFAYysOe1fgKUDUGUTM7ut8zqmD2ot_DUhv51dyRDcP1XAj7Oj1hh5TlK_/s640/IMG_6476_edited.jpg" title="Convertible Romper Dress Pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">It can also be worn in this adorable waisted variation, another favourite. The skirt is longer but with that much skin on top I think we're okay.</span></div>
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<img alt="Convertible Romper Dress Pattern" border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVNU5fgOVsEcV2J4YeOrmh9uI6msAa_ZO8yAc9Q9LkDabCBcZvt-0xKyv_FAwVAJ4PTg5IA9V6Z5Yrhs_SrrqjwzDMTD1uTwVWyytFyr_bZWEAGkY9M_7kl1wOiza-9X_vNvM32KAcTuz/s640/alayne+burgundy+twosey.jpg" title="Convertible Romper Dress Pattern" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This burgundy version was my first attempt and I ended up increasing the rise and adjusting the fall of the hem. I usually need to make two or even three versions of a pattern. I almost always run into something on my first sew-up.</span><br />
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<span style="font-family: Verdana, sans-serif;">There are many other ways to wear this convertible style and they are covered thoroughly with videos and pictures by other websites. Including a ton of halter variations that make my shoulders look massive so I've left those out.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">A note:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">> when you are wrapping yourself up, try and keep the back waist at an even level with the front waist. Don't let it drop down at the back. This will ensure your hem falls correctly.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><u><a href="https://www.dropbox.com/s/5av0delkoc4pm8i/Alayne_Pattern_Final.pdf" target="_blank">Please download your Alayne Pattern here!</a></u></i></span><br />
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<a href="https://www.dropbox.com/s/5av0delkoc4pm8i/Alayne_Pattern_Final.pdf" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Convertible Romper Dress Pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocJU745AAUbPsLz0lZ5laQvb-JaE1CLJz-yjo4PxeWI2ltc6zEF8UKRzehE68XPnmxtb9887rn_IKwQO_lw1F8H2oL3MHjnpl6lcstmEldSD5VxUxVOQlSafctFGaUHAeyVOlUwNy0ve-/s640/AlaynePatternCover.jpg" title="Convertible Romper Dress Pattern" width="494" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Or visit my BurdaStyle profile </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://www.burdastyle.com/profiles/fine-motor-skills" target="_blank">here</a></u></i><span style="font-family: Verdana, sans-serif;">, where I am uploading patterns.</span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com10Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-22852703397460582042013-04-30T22:56:00.001-07:002014-06-08T15:15:52.140-07:00THE ELISE TEE WITH PATTERN<div class="separator" style="clear: both; text-align: center;">
<img alt="Elise tee with pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0e1KeNTloW0DNTgYPTFhK9LrGHA_5GN-v9fCN32qaVVDZ6QbIRQhRYWhLGsapPsk2xHsJRzolNYNqS3wskymPiNXfwmy4HDvp2Qz6lJHF8zpeEk9GJ1QAwGx5tBcRJcUcQfNyBFm0Cr5/s640/IMG_5657_edited.jpg" title="Elise tee with pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">You may remember from my <i><u><a href="http://fine-motor-skills.blogspot.ca/2013/04/the-odette-top-with-pattern.html" target="_blank">last sewing post</a></u></i> that I </span><span style="font-family: Verdana, sans-serif;">was keen on wearing more woven tops. Well, scrap that because I just sewed up two of these tees and I already want to wear </span><span style="font-family: Verdana, sans-serif;">them everyday.</span></div>
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<img alt="Elise tee with pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9_fP4npQy3YiUsFHBQpWDjrG-bteLeBw17VkfTmysnNEsLLdSkyilYf_9mPxZuzabrr5EnPS3xeekO3GXDY9etWnewaNNJG47DNrO7blO8L0bsl5xGo75E6TkAaWeZwGamuYq1lMtcaq/s640/IMG_5674_edited.jpg" title="Elise tee with pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">The Elise tee is not quite a tank and not quite a top. It does not have sleeves so it is sort of, kind of like a muscle tee with a deep feminine neckline. I love it because it shows just enough skin but still has enough coverage for a crisp Vancouver spring. It is 14 degrees out and I want to wear tank tops but this tee with a sweater will have to do.</span><br />
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<img alt="Elise tee with pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBQ2o9E18eZ1wbBNZQPfpkmMSGZFGj8oxuE5XejVNXQYJzEPn275LByLqw5YV-nD90e4AGETjN7N2uJgRKjr2WBhuU3XY84CW-2OEKZEyaZGNnTLU4-opNczB0aQSsHGmKd0wiG6PlEPv/s640/IMG_5869_edited.jpg" title="Elise tee with pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">To make this your own favourite tee of 2013 I highly suggest you seek out the lightest weight jersey you can find. </span><span style="font-family: Verdana, sans-serif;">The black version is made from a modal spandex jersey. The white is made from a sheer 100% tencel jersey. What a find! I'll have to go and grab some more, I love the way it sewed up.</span></div>
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<span style="font-family: Verdana, sans-serif;">I will definitely be making this top with a woven front variation. Silk, please!</span><br />
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<img alt="Elise tee with pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBFGHURKqufXlkK9Ga02BGGJyGguWzyDSSrjsRkDPoIyMMYIi8AyYibRWrptlwuRY-e1Vyiip62DpHHK65qvuP66JpixfJj9lxYpala1qNIKSZE8wZIr204Q9oKPzTh2TphXb5uEMHBOf/s640/IMG_5714_edited+copy.jpg" style="text-align: center;" title="Elise tee with pattern" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">For those with keen eyes you might notice the white version has shoulder seams further to the front. I added these because after cutting out the front I noticed a fabric flaw on the right shoulder. Grrr. So I shook my fist a little and then used my problem solving skills to re-cut some new shoulder panels.</span></div>
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<span style="font-family: Verdana, sans-serif;">By the way, I also have a pattern for these pink shorts but I wasn't sure if people would be interested in them. They are a lined short with front pleats and sideseam pockets. I made them here in fuchsia linen but they would also be great in silk. Frankly everything is great in silk. If anyone would like me to share the pattern please leave a comment. Digitizing and grading these puppies will take a little encouragement.</span><br />
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<span style="font-family: Verdana, sans-serif;">Thank goodily goodness I hammered out all that formatting on my first pattern. This one took 1/4 of the time!</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><u><a href="https://www.dropbox.com/s/tdoupb2lzjbzx7l/Elise_Pattern_Final.pdf" target="_blank">Please download your Elise Pattern here!</a></u></i></span><br />
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<a href="https://www.dropbox.com/s/tdoupb2lzjbzx7l/Elise_Pattern_Final.pdf" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Elise tee with pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCGPp5-lFz2GRSKSp9qX2FxfmBQLmGuzomekz0IhvuYii_xWP3bMCHUguMFUbb3jheZOiD16t3wVhAF02_Yzipp3cFFSJK5lo4HnUzswGhADV4X-tv-P4drSo2pKRnYcsLw2iif1z8rGf/s640/EliseTitle.jpg" title="Elise tee with pattern" width="494" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Or visit my BurdaStyle profile <a href="http://www.burdastyle.com/profiles/fine-motor-skills" style="font-style: italic; text-decoration: underline;" target="_blank">here</a>, where I am uploading patterns.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Note* I did not like any of the photos from this shoot where I made eye contact with the camera. Apparently I only liked photos where I look like I find the ground incredibly interesting and a little sad.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Happy sewing!</span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span><br />
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</div>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com29Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-66589011540639507592013-04-29T09:38:00.002-07:002013-09-24T09:01:39.279-07:00SALTED CARAMEL CHOCOLATE CUPCAKES WITH PORT WINE MACARON<div class="separator" style="clear: both; text-align: center;">
<img alt="Salted Caramel Chocolate Cupcake" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUHUk8lBkQEZSUqlIgRn2m_PgpJ9mSRDX2lrZtuq7ktPj1FO-MTbCN6lUoYcAQzqGQQhwK9zN75VNm3RGSCsziNzXPmj2op5ACCBC9CR7ZldNFU4ekK44ZrlmKmGkuR64mgaXV1AiE-7N/s640/IMG_5406_edited.jpg" title="Salted Caramel Chocolate Cupcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Whew, that name is a mouthful. A delicious one!</span></div>
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<span style="font-family: Verdana, sans-serif;">One of my current favourite flavours is salted caramel. I know, I know, its been done to death but its sooo good!</span></div>
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<img alt="Salted Caramel Chocolate Cupcake" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMch18nsfcBlEfL3cOEZFoeEnWuyCi1u0nPa6R5uraYioQvnqufNT-aaaTB4LIjjyTlNADzyQcL69ePUXyhtiKUDIgqVt_JUZ8UdkeMgwSt-iZWkgVZT9HF0cO9nxmcwAOW8LA_UxWV24/s640/IMG_5533_edited.jpg" title="Salted Caramel Chocolate Cupcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">These decadent chocolate cupcakes are filled with a homemade salted caramel sauce and topped with a salted caramel buttercream. Mmmm.</span><br />
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<span style="font-family: Verdana, sans-serif;">So, as you might suspect, caramel can be tricky. I burned two batches! That's four cups of sugar down the chute and a whole lot of pot scrubbing. I finally made a good batch by NOT trusting my thermometer but by trusting my eye. My sugar was burning within seconds of colouring and my candy thermometer was not reading the temperature fast enough. Therefore my recipe reflects this less technical yet much less burny approach.</span><br />
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<img alt="Chocolate Macaron Edible Flowers" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf8Jsdl2C9-LBTpsR1lmilQDhkTqNaTuR6CuwSVlbYxKBza5jAEZJQ67KyaIy0HmnNMJKIddXytoMCGZySr9FJXZl7Uw9wEO4lu0Y4tjQ2HDpvdLHHMrJAAo7_xF_eXj4MTIulx57tGqs/s640/IMG_5384_edited.jpg" title="Chocolate Macaron Edible Flowers" width="640" /><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I knew I wanted to make a chocolate macaron for this chocolate cupcake and decided on a port wine ganache because 'A', google told me port was a good pairing for chocolate and caramel, and 'B', I had a bottle in the cupboard.</span><br />
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<span style="font-family: Verdana, sans-serif;">I really enjoyed planning out the decorations for all of the <i><u><a href="http://fine-motor-skills.blogspot.ca/2013/04/i-love-paris-macaron-cupcakes.html" target="_blank">Paris-inspired cupcakes</a></u></i>. Ensuring they would all have different yet complimentary colour stories and styles. For this cupcake I knew I wanted it to have a purple element to offset the rich chocolate brown. </span><br />
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<img alt="Edible Dried Petals" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFSMGpVJB79OMiat50aQu6fGOGKl59mThzWm2PSzvl-UbgTARybhTMgTNUDnBuASN_8x3qba33wZzU2GGZctP31VYim8gz6GimGy2_DyYQbBsDpIJm7o4cZjyHkpjfjKRn3Y2lTLyvzUr/s640/IMG_5383_edited.jpg" title="Edible Dried Petals" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">I love using these edible flower petals, they are gorgeous, rustic, imperfect and natural. They also impart a lovely floral scent. </span><br />
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<span style="font-family: Verdana, sans-serif;">The petals I used are from Epicure Selections, unfortunately this product has been discontinued. I guess I will have to grow my own garden of edible flowers before this jar runs out. First step, obtain a house with a yard. In Vancouver? Oh dear.</span><br />
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<span style="font-family: Verdana, sans-serif;">The chocolate discs are a super easy and chic decoration. I actually used <i><u><a href="http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts" target="_blank">Candy Melts</a></u></i> because I have not attempted the wizardry that is tempering chocolate. Candy Melts are a total cop-out but they honestly don't taste that bad. I only use them for small decorations and would never, ever use them in a recipe, like a ganache, cake or mousse. That would be sad.</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFfVeB4X8fMJ3fkgsc5R3LRANXPwGbowfOQce_1hqrmP3a-UvIKHtfVmnM3ibBtLmx0-hkxlVSzhp52TJK_cZulOiR38oNaAIf7DgrBhAtbclW8WIu0P-dQVNw8GWoACQX6PoJO37fttv/s640/what+you+will+need.jpg" width="548" /></div>
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<span style="font-family: Verdana, sans-serif;">To make the chocolate discs melt 10-15 Candy Melts in the microwave at 50% power for about 1 minute and stir to completely melt.</span><br />
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<img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTO8eQkW9sgSAIxALdxk-7-pQfmUE7qUwphceHayiOm2KVzErCRNowmjEcet-A4fdjcmU6XMLaurpkwUzd1hgRllSXQjet0CjXmUBMhFKMViOTOfY9cYDOpXbN310pZvlhCQJW-LD7LL8/s640/ziploc.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Spoon the melted Candy Melts into a small Ziploc bag, clip a very small hole at one tip and pipe small 1 cm mounds onto a strip of parchment paper.</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1o3KHlmygdgmI_sOPjPUE8rCBPyedZacj8rVINfToHFwZVqEvo8na4rXLa6ahtugqat-dYMqbXvmPwwI20h2IK-V1O7A7kHlTIfjNhV5h6No5-yhBCej36Z3qhW2sgBvq-jtURsClDlMy/s640/mounds.jpg" width="448" /></div>
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<span style="font-family: Verdana, sans-serif;">Lay a second piece of parchment on top of the mounds. Use your finger to press down and spread out the chocolate into even circles. </span><span style="font-family: Verdana, sans-serif;">Set aside until hardened, about 20 minutes. Peel back your parchment to reveal your beautiful discs.</span><br />
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<img alt="Chocolate Discs" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLL4nJumJEs8cNrtthyHCCFO7dii2JeUR8L__e4rPNXcpeb9ZPa0z5kDdp1_vR4rL_GJu8pYFWXOrlv5o0y6a8e8y9-ih6FngK4KftF5m7GGRePvLktFWyU5kKDbkRdlpTIIVFne4zUWqb/s640/IMG_5626_edited.jpg" title="Chocolate Discs" width="640" /></div>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">For the gold dusting I simply brushed edible gold luster dust onto the discs with a dry paint brush. Easy peasy. It will be extremely helpful if you have a kitchen-specific set of tweezers to pick up the chocolate discs because you will find your fingers may melt these delicate decorations before they reach your cupcake.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Port Wine Chocolate Macaron</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chocolate macaron recipe adapted from </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://madaboutmacarons.com/" target="_blank">Mad about Macarons!</a></u></i><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;">Yield: 60 mini macaron or 40 medium macaron</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">You will need a digital kitchen scale to make this recipe. They can be found very reasonably, I picked mine up for a whopping $10. I highly suggest the investment, it will open up a whole new world of recipes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Age your egg whites by sealing the bowl containing your separated egg whites with plastic wrap and punching a few holes for ventilation. Refrigerate for at least 24 hours or up to 7 days.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>For the Chocolate Macaron</b></span></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">150 g egg whites, aged, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">100 g superfine sugar (caster, berry)</span></li>
<li><span style="font-family: Verdana, sans-serif;">180 g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">270 g icing sugar </span><span style="font-family: Verdana, sans-serif;">(confectioners', powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">10 g unsweetened dark cocoa powder (callebaut, guittard, cocoa barry)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Edible dried petals (optional)</span></li>
</ul>
</div>
<h4>
<span style="font-family: Verdana, sans-serif;"><br /></span></h4>
<span style="font-family: Verdana, sans-serif;"><b>For the Port Wine Ganache</b></span><br />
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup heavy whipping cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoons white corn syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tablespoons port wine</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 1/2 ounces dark chocolate, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">Red gel food colouring (optional)</span></li>
</ul>
</div>
<div>
<h3>
<span style="font-family: Verdana, sans-serif;"><br /></span></h3>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Instructions:</b></span></div>
<div>
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<b style="font-family: Verdana, sans-serif;">For the Macaron</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. With paper towel wipe down your mixer bowl and whisk attachment with lemon juice or vinegar to remove any trace of fat, oil or soap. Rinse with water and dry.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2. Line two baking sheets with perfectly flat parchment paper or silicone baking mats if you have them.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3. Place the ground almonds and icing sugar into a food processor and pulse on and off for 30 seconds to incorporate and reduce any large pieces of almond.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">4. In a large bowl sift the icing sugar, ground almonds and cocoa powder three times or more if your arm is strong enough. Discard any large coarse pieces of ground almonds. If there are a lot of pieces to discard weigh them and replace with more ground almonds. Or alternatively you can grind the coarse almonds in a spice/coffee grinder until they can be sifted. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3. Whisk egg whites (at room temperature) in stand mixer until soft peaks form. While the mixer is running at medium-high speed ("6" on a KitchenAid) sprinkle in sugar a tablespoon at a time. Scrape down sides of bowl to fully incorporate.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">4. Whisk on high ("8" on a KitchenAid) until you mixture turns glossy and reaches stiff peak stage.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">5. Combine 1/2 of the dry mixture into the egg white mixture. Mix well, there is no need to carefully fold the mixture at this point.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">6. Add second 1/2 of the dry ingredients to the bowl and begin your <i><u><a href="http://www.youtube.com/watch?v=3rMIJmG14CM" target="_blank">macronnage</a></u></i>. Scrape the bottom of the bowl, turn the batter upside down and plop it on the top. Alternate this technique with swiping the batter against the side of the bowl several times and then scraping the side of the bowl and plopping the batter on top. The best way to tell when your batter is ready is by scooping a spoonful of batter and letting it drop back into the bowl. If it slowly drops back into the bowl, lands on the batter in a small mound and slowly sinks back into the batter, then you are done.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">7. Transfer the mixture to a piping bag with a plain tip. An 804 (1 cm opening) pastry tip will work best but a plain tip size 10 or higher can also be used. Ensure you turn down the top cuff of the bag before filling. This will make the process of filling the bag a lot less messy.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">8. On tray, pipe out 2 cm rounds of batter to make mini macaron. For medium macarons pipe to 3 cm in diameter. Leave 4 cm between piped rounds. </span><span style="font-family: Verdana, sans-serif;">Lay a dishcloth on your counter and rap the tray firmly against the counter top a few times. Don't be afraid to really give them a BANG! This will help the macaron's peaks sink in. You may need to rap the tray in between piping rows because the macaron can set within a minute. </span><span style="font-family: Verdana, sans-serif;">To decorate place dried flower petals onto 30 or half of the piped rounds. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">9. Leave trays out at room temperature for 30 minutes to an hour. This will help the feet (pieds) to form.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">10. While the macaron are setting, preheat your oven to </span><span style="font-family: Verdana, sans-serif;">300</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (150</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). </span><span style="font-family: Verdana, sans-serif;">Reduce the temperature to 25</span><span style="font-family: Verdana, sans-serif;">0</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (120</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C) and bake your macaron in the center of the oven, one tray at a time, for about 15 - 20 minutes. Test after 12 minutes. If you touch the top of the macaron and there is a wobble continue baking for 5 - 6 minutes longer until firm. Remove from oven and let cool on trays.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">11. Marry up the shells in similar sized pairs, one with petals and one with out. Fill a piping bag or Ziploc bag with the Port Wine Ganache and pipe a small amount into the center of one shell. Place its partner on top, using a circular motion to gently squish filling to but not over the edges of the macaron.</span></div>
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<br /></div>
<div>
<div>
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<b style="font-family: Verdana, sans-serif;">For the Port Wine Ganache</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. Place finely chopped chocolate into a small bowl.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. In a small pot, bring cream and corn syrup to a simmer over medium heat, stirring with a spatula.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2. Remove cream from heat, add a small amount of red gel food colouring and mix.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3. Pour cream mixture over chopped chocolate and let sit for 1 minute. Mix until melted. Add port wine and mix. Let cool at room temperature and store in refrigerator up to 2 weeks.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>
<b style="font-family: Verdana, sans-serif; font-size: xx-large;">Chocolate Salted Caramel Cupcakes</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cake recipe adapted from </span><span style="font-family: Verdana, sans-serif; font-size: x-small;"><u style="font-style: italic;"><a href="http://sweetapolita.com/2011/05/dark-chocolate-raspberry-buttercream-cupcakes-with-chocolate-glaze/" target="_blank">Sweetapolita</a></u></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Salted Caramel Sauce recipe adapted from</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> <i><u><a href="http://www.simplyrecipes.com/recipes/caramel_sauce/" target="_blank">Simply Recipes</a></u></i></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Salted Caramel Buttercream recipe adapted from <i><u><a href="http://www.twopeasandtheirpod.com/brown-butter-pumpkin-cupcakes-with-salted-caramel-frosting/" target="_blank">Two Peas and Their Pod</a></u></i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Yield: </span><span style="font-family: Verdana, sans-serif;">20-24 cupcake or o</span><span style="font-family: Verdana, sans-serif;">ne 2 layer, 8" round cake</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">You will have about 1/2 cup of salted caramel sauce leftover but I am sure you can solve this dilemma.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></b><br />
<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><br /></span></b>
<b style="font-family: Verdana, sans-serif;">For the Chocolate Cake</b><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1-1/2 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup unsweetened dark cocoa powder </span><span style="font-family: Verdana, sans-serif;">(callebaut, guittard, cocoa barry)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons baking soda</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons cornstarch</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">2/3 cup buttermilk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup brewed coffee or espresso, warm</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/3 cup + 1 tablespoon vegetable oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 eggs, room temperature, lightly beaten</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon pure vanilla extract</span></li>
</ul>
<div>
<b style="font-family: Verdana, sans-serif;">For the Salted Caramel Sauce</b></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">2 cups sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup unsalted butter, room temperature, cut into cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup heavy whipping cream, room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon fleur de sel or Maldon sea salt flakes</span></li>
</ul>
<div>
<div>
<b style="font-family: Verdana, sans-serif;">For the Salted Caramel Buttercream</b></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 cup + 2 tablespoons unsalted butter, room temperature, cut into cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups icing sugar </span><span style="font-family: Verdana, sans-serif;">(confectioners', powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup salted caramel sauce</span></li>
</ul>
</div>
</div>
</div>
<b style="font-family: Verdana, sans-serif; font-size: x-large;">Instructions:</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">For the Chocolate Cake</b><br />
<div>
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (180</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). Line muffin pan with cupcake liners.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. In a 2 cup measuring cup or medium bowl, combine the buttermilk, coffee, oil, egg and vanilla and whisk to combine.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2. In the bowl of an electric mixer sift the flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt. Using the paddle attachment mix on low for 30 seconds.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4. Add the liquid mixture to the dry ingredients and mix for 2 minutes on medium speed. The batter will be very liquidy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. </span><span style="font-family: Verdana, sans-serif;">Divide the batter evenly among liners. Batter will reach 2/3 full or just less but do not fear, this batter rises a lot, you will have perfect flat-topped cupcakes. Bake for 15-17 minutes </span><span style="font-family: Verdana, sans-serif;">until tops feel stable or until a cake tester comes out clean when inserted into the center. </span><span style="font-family: Verdana, sans-serif;">Ensure to not over bake these delicate cakes! </span><span style="font-family: Verdana, sans-serif;">Immediately remove cupcakes from muffin pan to cool on racks and let cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">6. Time to fill your cupcake! Using a small pairing knife cut a 3 cm cone out of the top of the cupcake. You want your cone to be fairly deep but not through the bottom of the cake! Fill your cupcake with 1 teaspoon of Salted Caramel Sauce. Cut the bottom tip off the cupcake cone and replace the top of the cupcake.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">7. Frost with Salted Caramel Buttercream using desired tip and decorate with your Port Wine Macaron, chocolate disc and 3 <i><u><a href="http://www.callebaut.com/usen/products/decoration/crispearls" target="_blank">Callebaut Crispearls</a></u></i>. </span><span style="font-family: Verdana, sans-serif;">Cover and store at room temperature for up to 2 days or in the refrigerator</span><span style="font-family: Verdana, sans-serif;"> up to 5 days (eaten at room temperature). Best eaten the same day as baked.</span><br />
<br />
<b style="font-family: Verdana, sans-serif;">For the Salted Caramel Sauce</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<span style="font-family: Verdana, sans-serif;">1. Ensure you have all of your ingredients in place. Making caramel is a fast process so have your butter and cream ready to go by the stove. And be careful!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Heat the sugar over medium-high heat in a heavy bottom 2-quart or 3-quart saucepan. Continuously stir the sugar as it begins to melt with a wooden spoon or whisk. As soon as the sugar comes to a boil stop stirring. You can swirl the pan to distribute the heat from this point on. Watch for your sugar to turn an amber colour, this can take from 10 seconds to 1 minute depending on the heaviness of your pan.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Once the amber colour is reached immediately add the butter and whisk until melted.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Remove the pan from the heat and count to three, then very slowly add the cream and continue to whisk until incorporated. A note that when you add the butter and especially the cream the mixture will foam up vigorously, that is why you need to use a larger pan.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Add the salt and stir at least 1 minute to incorporate. Let cool 10 minutes and pour into a glass mason jar and let cool at room temperature. Store in the refrigerator for up to 2 weeks.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<b style="font-family: Verdana, sans-serif;">For the Salted Caramel Buttercream</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<span style="font-family: Verdana, sans-serif;">1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 6 minutes on medium speed. Butter will become fluffy and pale.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2. Add icing sugar and mix on low speed until combined, then on medium-high speed for 1 minute. Turn off mixer and add the salted caramel sauce. Beat on low until combined and beat another 3 minutes on medium high until frosting is light and creamy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">3. Best used right away.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Thanks so much for reading! Hope you enjoy these chocolate delights.</span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-30398340715354042932013-04-23T14:23:00.000-07:002013-09-24T09:12:27.836-07:00VANILLA PISTACHIO CUPCAKES WITH ROSE WATER MACARON<div class="separator" style="clear: both; text-align: center;">
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<img alt="Vanilla Pistachio Cupcake" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAEar5xipI2Qsl0abcADUGniP4AVDxEyVUUVdcc6IFT4ztum8aSp8jW2Iclo1dUdRrOp8EG1iebnjepXnFnzeuer2gWKJn5aA49syQ7DnB0JtKorlyAsQciXkvg980lR11R2Sp7dSBNQj/s640/VanillaPistachioCupcakeHeader2.jpg" title="Vanilla Pistachio Cupcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">When deciding what trio of flavours I was going to make for the fundraising </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://fine-motor-skills.blogspot.ca/2013/04/i-love-paris-macaron-cupcakes.html" target="_blank">Paris-inspired cupcakes</a></u></i><span style="font-family: Verdana, sans-serif;">, I knew that a vanilla cake with vanilla buttercream was a people-pleasing must. Taking from French pastry inspiration I decided to fill it with a pistachio buttercream and then my interests in Moroccan and Algerian flavours led me to the pair it with a rose water macaron.</span><br />
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<img alt="Vanilla Pistachio Cupcake" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGh2jvah6Q6VHzvscjljR-_6r62vnADGrlkzrzDZY6XL8Gngp6vECKkqyDwIeG4wj-jB4nEEEWh2RY2-ecNbfcyPEXuNgFZxcVrGZPKcPaZH-wW1pslIyZHnHmel0VS5j08GSZmQabTF9/s640/IMG_5561_edited.jpg" title="Vanilla Pistachio Cupcake" width="640" /><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Rose water can be found in stores that carry Middle Eastern food products. This amazing flower essence infused water is imported from Lebanon. If you do pick some up I suggest you also buy the orange blossom water which will likely be on the same shelf.</span><br />
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<img alt="Vanilla Pistachio Cupcake" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4WPBAtVLhNhtACzN8ICrZ1leStOCPdMsQHDm_Zq_RjS2SIVloCvAcIRbupyBlQHDpFaQMsPCRDoQfuIf-zu5TdOy1nbOmw5bkhDJbjryDSUROfylDQuCtvE9UJ8y54VR6EP3aTzfPx6T/s640/IMG_5559_edited.jpg" title="Vanilla Pistachio Cupcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The pistachio filling was made by mixing pistachio paste with my Fluffy Mom Frosting which is a vanilla buttercream. Pistachio paste can be purchased but it is expensive and hard to find. It is used in quite a few french pastries including pistachio jaconde which is a sponge cake used in many entremet. Since I plan on tackling some entremet soon I decided to try and make the paste on my own.</span><br />
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<img alt="Rose Water Macaron" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8tQLqQgYrZ90HYMbtcCL4n37cxjCOcff2XfeeC6qN2hdB8o0IDCt3aCXn11WH1ovFpcZXTV5JDzRlrPOozSKBbYWCw0f7dCDpIOjvN2WKuPVG34hondkhk264IMfLADwIOws0PCuZkZH/s640/IMG_5480edited.jpg" title="Rose Water Macaron" width="640" /></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">There are already many amazing tutorials online for macarons. I've added links to two great french meringue macaron tutorials <i><u><a href="http://notsohumblepie.blogspot.ca/2010/04/macarons-101-french-meringue.html" target="_blank">here</a></u></i> and <i><u><a href="http://themacarondiaries.tumblr.com/therecipe" target="_blank">here</a></u></i>. I recommend watching <i><u><a href="http://www.youtube.com/watch?v=3rMIJmG14CM" target="_blank">this video</a></u></i> to understand the important technique of macronnage.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I definitely had my share of hiccups preparing the macarons but even thou the 'pieds' may be a little big or the tops may have coloured slightly, in the end they are all delicious!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I hope you enjoy these recipes and give them a try alone or together. Just remember to spread the recipes out over a couple of days starting with ageing the egg whites. The macarons will also benefit from a few days in the fridge to meld and intensify the flavours before topping your delightful cupcakes.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Rose Water Macaron</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Basic macaron recipe adapted from </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://madaboutmacarons.com/" target="_blank">Mad about Macarons!</a></u></i><br />
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<span style="font-family: Verdana, sans-serif;">Yield: 60 mini macaron or 40 medium macaron</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<span style="font-family: Verdana, sans-serif;">You will need a digital kitchen scale to make this recipe. They can be found very reasonably, I picked mine up for a whopping $10. I highly suggest the investment, it will open up a whole new world of recipes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Age your egg whites by sealing the bowl containing your separated egg whites with plastic wrap and punching a few holes for ventilation. Refrigerate for at least 24 hours or up to 7 days.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>For the Basic Macaron</b></span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">150 g egg whites, aged, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">100 g superfine sugar (caster, berry)</span></li>
<li><span style="font-family: Verdana, sans-serif;">180 g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">270 g icing sugar </span><span style="font-family: Verdana, sans-serif;">(confectioners', powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gel food colour, pink and ivory</span></li>
<li><span style="font-family: Verdana, sans-serif;">Edible dried rose petals (optional)</span></li>
</ul>
</div>
<span style="font-family: Verdana, sans-serif;"><b>For the Rose Water Ganache</b></span><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup heavy whipping cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons white corn syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons rose water</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 ounces white chocolate, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gel food colour, pink and ivory</span></li>
</ul>
</div>
<div>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Instructions:</span></b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<b style="font-family: Verdana, sans-serif;">For the Basic Macaron</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
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<span style="font-family: Verdana, sans-serif;">1. With paper towel wipe down your mixer bowl and whisk attachment with lemon juice or vinegar to remove any trace of fat, oil or soap. Rinse with water and dry.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Line two baking sheets with perfectly flat parchment paper or silicone baking mats if you have them.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3. Place the ground almonds and icing sugar into a food processor and pulse on and off for 30 seconds to incorporate and reduce any large pieces of almond.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">4. In a large bowl sift the icing sugar and almond mixture three times. Discard any large coarse pieces of ground almonds. If there are a lot of pieces to discard weigh them and replace with more ground almonds. Or alternatively you can grind the coarse almonds in a spice/coffee grinder until they can be sifted. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3. Whisk egg whites (at room temperature) in stand mixer until soft peaks form. While the mixer is running at medium-high speed ("6" on a KitchenAid) sprinkle in sugar a tablespoon at a time. Scrape down sides of bowl to fully incorporate.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">4. Whisk on high ("8" on a KitchenAid) until you mixture turns glossy and reaches stiff peak stage.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">5. Add the food colour to the meringue, 3 parts pink to 1 part ivory. Continue whisking on high about 30 seconds, scrapping sides as necessary until colour is incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">6. Combine 1/2 of the dry mixture into the egg white mixture. Mix well, there is no need to carefully fold the mixture at this point.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">7. Add second 1/2 of the dry ingredients to the bowl and begin your <i><u><a href="http://www.youtube.com/watch?v=3rMIJmG14CM" target="_blank">macronnage</a></u></i>. Scrape the bottom of the bowl, turn the batter upside down and plop it on the top. Alternate this technique with swiping the batter against the side of the bowl several times and then scraping the side of the bowl and plopping the batter on top. The best way to tell when your batter is ready is by scooping a spoonful of batter and letting it drop back into the bowl. If it slowly drops back into the bowl, lands on the batter in a small mound and slowly sinks back into the batter, then you are done.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">8. Transfer the mixture to a piping bag with a plain tip. An 804 (1 cm opening) pastry tip will work best but a plain tip size 10 or higher can also be used. Ensure you turn down the top cuff of the bag before filling. This will make the process of filling the bag a lot less messy.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">9. On tray, pipe out 2 cm rounds of batter to make mini macaron. For medium macarons pipe to 3 cm in diameter. Leave 4 cm between piped rounds. </span><span style="font-family: Verdana, sans-serif;">Lay a dishcloth on your counter and rap the tray firmly against the counter top a few times. Don't be afraid to really give them a BANG! This will help the macaron's peaks sink in. You may need to rap the tray in between piping rows because the macaron can set within a minute.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">11. To decorate place a piece of dried rose petal onto 30 or half of the piped rounds. Alternatively splatter macarons with pink food colouring by dipping a flat bristled paint brush into food colouring and using the end of your finger, hold the bristles back and flick colour onto rounds.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">11. Leave trays out at room temperature for 30 minutes to an hour. This will help the feet (pieds) to form.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">12. While the macaron are setting, preheat your oven to </span><span style="font-family: Verdana, sans-serif;">300</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (150</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). </span><span style="font-family: Verdana, sans-serif;">Reduce the temperature to 25</span><span style="font-family: Verdana, sans-serif;">0</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (120</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C) and bake your macaron in the center of the oven, one tray at a time, for about 15 - 20 minutes. Test after 12 minutes. If you touch the top of the macaron and there is a wobble continue baking for 5 - 6 minutes longer until firm. Remove trays from oven and let cool on trays.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">13. Marry up the shells in similar sized pairs, one with a rose petal and one with out. Fill a piping bag or Ziploc bag with the Rose Water Ganache and pipe a small amount into the center of one shell. Place its partner on top, using a circular motion to gently squish filling to but not over the edges of the macaron.</span></div>
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<b style="font-family: Verdana, sans-serif;">For the Rose Water Ganache</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. Place finely chopped chocolate into a small bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. In a small pot, bring cream, corn syrup and rose water to a simmer over medium heat, stirring with a spatula.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2. Remove cream from heat and add gel food colouring using 3 parts pink to 1 part ivory, mix until desired colour is reached.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3. Pour cream mixture over chopped chocolate and let sit for 1 minute. Mix until melted and then add in butter and mix until incorporated.</span><br />
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<b style="font-family: Verdana, sans-serif; font-size: xx-large;">Vanilla Pistachio Cupcakes</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cake recipe adapted from </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://www.realbakingwithrose.com/" target="_blank">Rose Levy Barenbaum</a></u></i><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Pistachio Paste recipe adapted from</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span><i style="font-family: Verdana, sans-serif; font-size: small;"><u><a href="http://www.pierreherme.com/" target="_blank">Pierre Herme</a></u></i></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Yield: One 2 layer, 8" round cake or 20-24 cupcake</span><br />
<br />
<b style="font-family: Verdana, sans-serif;">Notes*</b><br />
<span style="font-family: Verdana, sans-serif;">To make the Pistachio filling you will need a digital kitchen scale and a candy thermometer. </span><span style="font-family: Verdana, sans-serif;">The Cake Box cake was also used to make </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://fine-motor-skills.blogspot.ca/2013/03/cake-box-easter-cupcakes-with-fluffy.html" target="_blank">these</a></u></i><span style="font-family: Verdana, sans-serif;"> delicious Easter treats.</span><br />
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">For the "Cake Box" Cake</b><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">5 large egg whites, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup whole milk, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon pure almond extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups cake flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 3/4 cups sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon + 1 teaspoon baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 teaspoon salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons unsalted butter, at room temperature and cut into cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons vegetable shortening, at room temperature and cut into cubes</span></li>
</ul>
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<b style="font-family: Verdana, sans-serif;">For the Fluffy Mom Frosting</b></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups + 2 tablespoons butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups icing sugar, sifted (confectioners', powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></li>
</ul>
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<div>
<b style="font-family: Verdana, sans-serif;">For the Pistachio Filling</b></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">125 grams shelled pistachios, unsalted</span></li>
<li><span style="font-family: Verdana, sans-serif;">30 grams ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">60 grams sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon + 1-2 teaspoons water</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 drops almond extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup Fluffy Mom Frosting</span></li>
</ul>
</div>
</div>
</div>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Instructions:</span></b><br />
<br />
<div>
<b style="font-family: Verdana, sans-serif;">For the "Cake Box" Cake</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (180</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). Line muffin pan with cupcake liners.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2. In a 2 cup measuring cup, combine the egg whites, 1/4 cup of milk, vanilla and almond extract and stir with a fork. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">3. In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, baking powder and salt together on low speed ("stir" on a KitchenAid) for 30 seconds.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4. Add the butter, shortening and remaining milk and mix on low speed until just moistened. Increase to medium speed ("4" on a KitchenAid) for 1 1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate</span><span style="font-family: Verdana, sans-serif;"> batches; beat on medium for 20 seconds after each addition.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">5. Fill the cupcake liners 3/4 full for a domed peak or 2/3 full for flat tops.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake 12-16 minutes until tops feel stable or until a cake tester comes out clean when inserted into the center. Ensure to not over bake these delicate cakes! Check after 12 minutes, but not before, and check in 2 minute intervals until done. Immediately remove cupcakes from muffin pan to cool on racks and let cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">6. Time to fill your cupcake! Using a small pairing knife cut a 3 cm cone out of the top of the cupcake. You want your cone to be fairly deep but not through the bottom of the cake! Fill your cupcake with 1 teaspoon of Pistachio filling. Cut the bottom tip off the cupcake cone and replace the top of the cupcake.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">7. Frost with Fluffy Mom Frosting using desired tip and decorate with your Rose Water Macaron, 2 pistachio halves and 3 white dragees. </span><span style="font-family: Verdana, sans-serif;">Cover and store at room temperature for up to 2 days or in the refrigerator</span><span style="font-family: Verdana, sans-serif;"> up to 5 days (eaten at room temperature). Best eaten the same day as baked.</span><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">For the Fluffy Mom Frosting</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<span style="font-family: Verdana, sans-serif;">1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed ("4" on a KitchenAid). Butter will become fluffy and pale.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2. Add remaining ingredients and mix on low speed for 1 minute, then on medium-high speed ("6" on a KitchenAid) for 3 minutes. Frosting will be very light, creamy and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">3. Best used right away.</span><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;">For the Pistachio Filling</b><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<span style="font-family: Verdana, sans-serif;">1. In a spice/coffee grinder, grind the pistachios until you reach a fine paste. You might have to do this in batches depending on the size of your grinder. And g</span><span style="font-family: Verdana, sans-serif;">rind ground almonds in spice/coffee grinder to reduce coarseness. Combine ground nuts in a medium bowl and mix.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. In a small saucepan mix water with sugar and simmer over medium high heat until mixture reaches 2</span><span style="font-family: Verdana, sans-serif;">50</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (120</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). Pour the scalding hot sugar over the nuts and quickly mix with a spoon to prevent crystallisation.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Once the mixture has cooled slightly begin to knead it with your hands. Carefully add water 1/2 teaspoon at a time until a marzipan-like texture is reached.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. In a separate bowl mix 2 tablespoons pistachio paste with 1/2 cup Fluffy Mom Frosting.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">I hope you tackle these beauties, they are worth it. I will have to try these recipes in cake form, imagine that!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span><br />
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Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com1Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-12319392693547039252013-04-22T09:20:00.000-07:002013-04-29T11:32:53.019-07:00OH MON CHERI, I LOVE PARIS! MACARON CUPCAKES<div class="separator" style="clear: both; text-align: center;">
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<img alt="Macaron cupcakes via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRS6ursQP9ByAVDXT18xbC2K6cs5o-RYiM8oxP7FJsKLTdjy5-fy3Dq2BcvZ2_tfVYCdEmpFkF0l9jaxVPeyMpc0ek2gzrANiiJSi6SlUyHeKE_X2Zheo9DsybCuWwxeOWz6u43Y6Pf75J/s640/ParisCupcakes_Title.jpg" title="Macaron cupcakes via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Bonjour! Last year at this time I was in Paris. Sigh.</span><br />
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<span style="font-family: Verdana, sans-serif;">I did not have the same level of appreciation for pastry then but I did manage a visit to <i><u><a href="http://www.laduree.fr/en/scene" target="_blank">Laduree</a></u></i> and many, many, MANY other less notable but no less delicious patisseries.</span><br />
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<img alt="Chocolate Macaron via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVlhbvXSJXWmmCqLJ4h6r7T9aweeIHVNk1Rwx3QYHcxfGUqjUocO1SWAwOQ9YK81nGw5uFNAF1kJE_zH3_oMNScLB_uWLoHXOh_b_CEZ0KAGzsB76-ky2eekcUbkhyWbDhA8eJaH_Znta/s640/IMG_5495edited.jpg" title="Chocolate Macaron via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">As I've been absorbing different styles of pastry and decoration it has been hard not to fall in love with French pastry. Ooh la la, it is my new obsession. These cupcakes include little if any traditional French techniques but they are inspired by them.</span><br />
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<span style="font-family: Verdana, sans-serif;">One of the reasons I love French decoration in particular is because it is all very edible. The chocolate, tuile and spun sugar decorations the French use make my taste buds tingle upon sight. Although I <i><u><a href="http://fine-motor-skills.blogspot.ca/2013/03/cake-box-easter-cupcakes-with-fluffy.html" target="_blank">love gumpaste</a></u></i> and its amazing versatility I've found the texture can be overwhelming on top of a tiny sweet.</span><br />
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<span style="font-family: Verdana, sans-serif;">French pastries, like <i><u><a href="http://www.tastespotting.com/tag/entremet" target="_blank">entremet</a></u></i>, are often extremely complicated with numerous ingredients and steps but the outcomes are always beautifully refined. T</span><span style="font-family: Verdana, sans-serif;">hese cupcakes are far from masterpieces</span><span style="font-family: Verdana, sans-serif;"> of refinement however I do love the informality of the cupcake combined with the complexity of the decorations. It keeps the fussiness in check and creates a sense of casualness. And the edible dried flowers add that touch of organic imperfection that I love in any form of design. Okay, I'm hyper-analyzing now. They are just cupcakes for heaven's sake.</span><br />
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<img alt="Macaron cupcakes via Fine Motor Skills" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vy1w8ZQZYRsB4lQQ3FRY3LYKvn_wSJMUNwzTbHQVM9ZgnHfVw-0SO2vJB61ke7HpYCpl9NaoJBEWIi1SeGpjlk9fJAcPgDp-pTTKQ43euhi3NXRfCsYfiZ_RYaRWiIycDv8MfxHXYgvT/s640/IMG_5471edited.jpg" title="Macaron cupcakes via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">No, I did not eat all of these cupcakes. They were made for a fundraising bake sale to support the Canadian Cancer Society and this month's <u><i><a href="http://www.fightback.ca/index.html" target="_blank">Daffodil campaign</a></i></u>. Needless to say I jumped at the opportunity to make a ton of cupcakes for a great cause.</span><br />
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<img alt="Macaron cupcakes via Fine Motor Skills" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSQ1bfEypv-mnx2YYaCFDKY9HzARGQorSFqdU9pkfsp1yzIjaQlmSArAMqApyNOOuV3iqP2CnJjk-Q07Lcx23wd3ip5HBal8rjrae95a_9mZjaInLqJwEIPCDHZ2kbtcexd6P-a_IqiwU/s640/IMG_5419edited+copy.jpg" title="Macaron cupcakes via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">Now for the introductions, starting on the left is the <i><b><u><a href="http://fine-motor-skills.blogspot.ca/2013/04/vanilla-pistachio-cupcake-rosewater-macaron.html" target="_blank">Vanilla Pistachio Cupcake with Rosewater Macaron</a></u></b></i>, center is the <b><i><u><a href="http://fine-motor-skills.blogspot.ca/2013/04/salted-caramel-chocolate-macaron-cupcakes.html" target="_blank">Salted Caramel Chocolate Cupcake with Port Wine Macaron</a></u></i></b> and to the right is the <b><i>Fresh Strawberry and Creamcheese Cupcake with Kusmi Tea Macaron</i></b>. Because the cupcakes involve three to four different recipes each, <i>I will create separate posts with recipes and tutorials for each one</i>. For now lets just look at some pretty pictures and go into a little more detail.</span><br />
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<img alt="Vanilla Pistachio Cupcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Wj1VVFckb_y2-CgrDmpw2YNG_19Lb8UW77WIEHMQZO0abRfSnW5H197lP1hbvAQFzJ3-X1IS2qy0BnQSss2121Gwmz6mo1gP9mr5lVzPHCDbiSGsK0MXJdd9noNgNzGl9KE0uBwANHvd/s640/IMG_5428edited.jpg" title="Vanilla Pistachio Cupcake" width="640" /><br />
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<img alt="Vanilla Pistachio Cupcake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DUgpyrYdRoQfsq07WRKwO7oxLlcW6ilbrG-eRwcIOe1_6FOdk6BigPP49PcueL9aglNZqbkOehaUUSOrrUkInELCE6fUvl_dSUpte84_LztkP8GDvZ8yRzYClK6wAAldUpAMrNOSCv_g/s640/IMG_5427edited.jpg" title="Vanilla Pistachio Cupcake" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The Vanilla Pistachio Cupcake with Rosewater Macaron is made with my favourite </span><i><span style="font-family: Verdana, sans-serif;"><u><a href="http://fine-motor-skills.blogspot.ca/2013/03/cake-box-easter-cupcakes-with-fluffy.html" target="_blank">Cake-box Cake and Fluffy Mom Frosting</a></u></span></i><span style="font-family: Verdana, sans-serif;"> recipe and has a pistachio buttercream filling. It is accompanied with a classic french macaron sandwiched with a rosewater-infused white chocolate ganache.</span><br />
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<img alt="Chocolate Caramel Cupcake via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQWcVnEKSjgJQhdC6STbUlK4rR8U6cYnwKe5GJ5VTAKbyYgdJIwGsbccOccTCEoirDaOraNGcgrAhkDLEh3kEvflbKLirbFATHFfalQIP2GL8qPBkuBS9xb8H_SpbRdx7etlDrbvKO_xn/s640/IMG_5422_edited.jpg" title="Chocolate Caramel Cupcake via Fine Motor Skills" width="640" /><br />
<img alt="Chocolate Caramel Cupcake via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqks_DWsMCB2O0aIbG0PWQffY5-sDkwlVi4XFJ38jD61zT4dJZyflPb48Jknr4kf0fndi1cys_-VJWz4Ogguk1m7NtqegnDo2PNgMmkp0fRrwRWPssVjMkjpBSYe4B1Qcj2CYdQexWlo3y/s640/IMG_5423edited.jpg" title="Chocolate Caramel Cupcake via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">The Salted Caramel Chocolate Cupcake with Port Wine Macaron was my favourite flavour-wise. It is a decadent chocolate cake with salted caramel filling and is topped with a salted caramel buttercream. The chocolate macaron is sandwiched with a port-infused dark chocolate ganache. It is decorated with a chocolate disc brushed with gold luster dust and <i><u><a href="http://www.callebaut.com/caen/products/decoration/crispearls" target="_blank">Callebaut Crispearls</a></u></i>. </span><br />
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<img alt="Strawberry Creamcheese Cupcake via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA3sB_4bDcr4nlwr2NjGM-t6C6E2DZ2efzT-GsVK52RgG5dmV-W0hbxT0ANiU_fglbKsj-CCsOBI_DfJ2PY4k4NazI7DaIuUaQl5rJgl8Bs1_1rxcon1ZDnZrekoAunGRlJXQf4Vu-DDO/s640/IMG_5421edited.jpg" title="Strawberry Creamcheese Cupcake via Fine Motor Skills" width="640" /></div>
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<img alt="Strawberry Creamcheese Cupcake via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dzlWTa-ihwevZl6Yuf9XL7YX30KVgOBIKfnCP3t2qzGAv8ddDi1ZcJNT6xZ4RPj5L9Pn_lHHou6qOuxgnDFo4HsdoIbdltoenpWUbNg9uXppQHg2Bhwv8HvsN_ZIsvCUiaIkgY2OJFz-/s640/IMG_5424save.jpg" title="Strawberry Creamcheese Cupcake via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The Fresh Strawberry and Creamcheese Cupcake with Kusmi Tea Macaron is my favourite visually. It is a strawberry cake made with a strawberry reduction for a potent and delicious natural flavour. It is topped with a classic creamcheese buttercream. I decided not to add a filling because I wanted the two main flavours to mingle on their own. The macaron is brushed with gold luster dust and sandwiched with a Kusmi tea-infused white chocolate ganache. It is decorated with a delicate pink dusted, white chocolate petal.</span><br />
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<img alt="Kusmi Tea via Fine Motor Skills" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWe9SX0BjIaYCoZBLl2SyXONOQNOGu1yDGwEVjzh-qDWZBMSIr_VNjY02ogkFqp9NSTE-iM-yjfWhFhGZEbGwEVZW5c7V2x8Gi3knBaF5G1JuLqPSb68GHJAzVCM4jp0YIo44gSVJXGun/s640/IMG_5577_edited.jpg" title="Kusmi Tea via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I picked up this <i><u><a href="http://ca.kusmitea.com/" target="_blank">Kusmi Tea</a></u></i> in Paris but it can be found in many specialty gourmet food retailers around the world. I had not heard of Kusmi tea at the time but I remember I was drawn like a magnet to their delightful storefront in Montmartre. I used the Imperial blend, it is a wonderfully floral and complex green tea.</span></div>
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<img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24hf9drro4OBtOgZDvBJ7LGSoM8ijmeo4RElYOl-bexWrf_vRJUnBkcquLRyqdm1AjrogB7xVHELRrFvSMoXnAdXtF6gF7uhk5j7Ew_kw5b100SDzZuhkiFnWvIGWouDBkcOijAat3uH1/s640/ganaches.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The making of these cupcakes was a three day, painfully pretty process that was not without its hiccups. Day one was making the pastes, sauces and ganaches (made caramel three times, burned twice), as well as started my egg whites ageing for the macarons. Day two was macaron madness, I'll get into that in the recipe posts. And day three was making the cake, buttercreams and final decorations. Intensive but sooo much fun.</span></div>
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<span style="font-family: Verdana, sans-serif;">I hope you enjoyed this bit of Parisian inspiration. Recipes will be up soon!</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.095409000000004 -123.4366503 49.427043 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-70949080106253388472013-04-17T19:52:00.000-07:002013-04-21T08:32:59.759-07:00THE ODETTE TOP WITH PATTERN<span style="font-family: Verdana, sans-serif;">Hey there!</span><br />
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<span style="font-family: Verdana, sans-serif;">Time to share some sewing. It has been a slow start back into the garment game but I've started off with a bang. This post includes the pattern, hooray! And audio/visual content, whoa!</span><br />
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<img alt="Odette top with free pattern via fine motor skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOrYRcig-9QWneuRgT3Kc6ihQVuKM_gufTAyfq3cC5NaxIzpSW4FFekc90Ve9UkW7qt1nD9JgAj1XbaO0-8_GlzinXR-sSOgjk4XdSX2apT3Ot5IaGOq6CNlR_eW-oN8Y5KOJ2OruibfI/s640/Odette+Tutorial+-+Free+Pattern3.jpg" title="Odette top with free pattern via fine motor skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This is the Odette top. She was born because I have been struggling with wearing woven tops. All I ever want to do is wear knits. My current woven tops aren't comfortable enough for me to want to take them off the hanger. They either feel too restricting or are cropped to wear with high-waisted things. Let's not even go there, talk about discomfort. Why in the world do I have so many high-waisted things?</span></div>
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<span style="font-family: Verdana, sans-serif;">If I'm going to wear a woven its going to need to be roomy. All of my trendy button-ups are too tight, especially across my giant swimming shoulders. I am convinced I got my giant swimming shoulders from my early swimming years, however I am pretty sure they are from my stocky father.</span></div>
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<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kOtWWkT61Bv60rIERnxAoyHL2vRfdkbrFYT2xzkWXvW1byVgzFkBPu3yPZEicqpQmZzrkEU0rgf07g-rRfxo6RJ41X_BhsxAgENDvCXJxgrB4WbEwdmy8OdecLlFCOzVFoZsmIzQah7U/s640/Odette+top+with+free+pattern+-+sextet.jpg" title="" width="638" /></div>
<span style="font-family: Verdana, sans-serif;">If all I wanted to wear was knits I thought I would start with an inspiration from knits. Odette is sweatshirt-inspired and hits on the rather ubiquitous <u><i><a href="http://www.fabsugar.com/Structured-T-Shirts-Spring-2013-29021214" target="_blank">structured </a></i></u></span><span style="font-family: Verdana, sans-serif;"><a href="http://www.fabsugar.com/Structured-T-Shirts-Spring-2013-29021214" style="font-style: italic; text-decoration: underline;" target="_blank">tee</a> trend.</span><br />
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<span style="font-family: Verdana, sans-serif;">I like simple garments but with a certain extremity to them either in shape, print or texture. The structure of this top is interesting but it's still simple. This simplicity allows for crazy fabric. I LOVE CRAZY FABRIC! I've been especially in love with the double woven quilted fabrics, tapestries and matelasse's on the runways this spring. Hmm, I wish I could link those fabric terms up to designer's garments but I'm a lazy blogger.</span><br />
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<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzthiqjRftDmNLrbkNw89hVY-vbfGvDnnBVbh429kiZi5BwBJma1ocgMungqoDeME-UUEINH3akP9RGlIjzKpsrIuxX6Dv4oAb1H-fcokkfaypFlO2WrvuaqJe5sMPPWY2brXJ6QBEdjvl/s640/Odette+Tutorial+-+Swatches.jpg" title="" width="612" /></div>
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<span style="font-family: Verdana, sans-serif;">I made this top in two different fabrics. A gorgeous metallic matelasse and a finely pleated double-weave.</span></div>
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<span style="font-family: Verdana, sans-serif;">I actually used the wrong side of the metallic matelasse because the right side had an additional metallic rose pattern and it was way too busy. This fabric looked like it had been in the store since 1994 and that's why I had to have it.</span></div>
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<span style="font-family: Verdana, sans-serif;">The finely pleated fabric was a good find too. I was worried it would create too much structure in the top but it turned out perfectly. I love this version, it feels a little more sophisticated. You may be able to find a similar fabric in your local store. It looked like current stock at the <i><u><a href="https://maps.google.ca/maps?ie=UTF-8&q=fabricana+richmond&fb=1&gl=ca&hq=fabricana&hnear=0x54867599f4ef4d3d:0x6a5024adba02fab5,Richmond,+BC&cid=0,0,9918541607599642134&ei=Y4VvUfWxC-eBiwLkn4H4CA&ved=0CKMBEPwSMAA" target="_blank">Fabricana</a></u></i> where I purchased it, they carried about 5 different colours too, I may have to go back for more.</span></div>
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<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AjG9Bn5YEMKD9Fy-tVaPf9ITiMyHLFdiDvpFjJFdltqkvQ5bXix2KX2U968ChGaZ9FrafoIOgzHsgUqPTsh0iYotZqPMmzE-XEmZ3WEPReQ3UYv7F9hGMf_ua-s59WtYV1ErVJJzt8TN/s640/Odette+Tutorial_Model.jpg" title="" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">When I started this blog I knew I wanted to share some patterns. This may be one way I can gain some readership and frankly, amongst other bloggers, this is one area I have a leg up.</span><br />
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<span style="font-family: Verdana, sans-serif;">I know pattern drafting and construction techniques. I have a library of design ideas filed away in my brain, all ready to go, and I know what I like. Because this knowledge is second nature it allows creativity to flow through to the design of the garment. I need to exploit this strength because in the realm of pastry design I fall seriously short. Thus far I have been copying and emulating others in the pastry world which feels cruddy. </span><span style="font-family: Verdana, sans-serif;">I know it's because I lack the techniques and experience but it is frustrating! However</span><span style="font-family: Verdana, sans-serif;"> this is what makes pastry so intriguing right now. I have a whole new world of design to discover and hone my taste within. Ah, baking, okay back to sewing.</span><br />
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<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfvyNDoXbTs6yFS_SgkSk_VXgigiKr3NqNkDgqlM5m642QzFHTuYvxi8GVEgeklSQ228NvskamEfjZhN2xLcNu6211gD_HdXfR5xP11uLVNbHCfa57iSSVrYVSO4B5T7hHDQNUo8ZLcAM/s640/Odette+Tutorial_Lean+back.jpg" title="" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">I haven't used a commercial pattern in years and couldn't remember what the darn things looked like or what kind of info a home sewer would require. So after a bit of online research I discovered the downloadable pattern phenomenon along with a fantastic community of sewers. </span><a href="http://www.burdastyle.com/" style="font-family: Verdana, sans-serif; font-style: italic; text-decoration: underline;" target="_blank">Burda</a><span style="font-family: Verdana, sans-serif;"> was where I found this burgeoning society first but then ran across inspiring independent pattern-makers like </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://www.victorypatterns.com/" target="_blank">Victory</a></u></i><span style="font-family: Verdana, sans-serif;"> and </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://shop.grainlinestudio.com/" target="_blank">Grainline</a></u></i><span style="font-family: Verdana, sans-serif;">. Mind blown. </span><br />
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<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_dO56e27SMzv8WLVIoOKo3QmbGEqR3UlATqzaVDgQ0NWjjeidyIqsBrR5xLVyZKFkhmQ1D4nYNU7l1qm4BGhhIGYHkqPF1_m9t5vgjtMGzsdL4QaIRwP4mTsdMPv7HNpUlsl36bp0jOh/s640/Odette+Tutorial+_Jump.jpg" title="" width="456" /></div>
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<span style="font-family: Verdana, sans-serif;">Creating this pattern took forever! It was the formatting and layout that took the longest. I am a sucker for over-analyzing graphic design. Fonts were changed, logo's placed then updated, patterns re-named and due to these changes I had to re-save the PDF's a bajillion times over. On top of that I'm using an ancient software program, Illustrator CS released in 2003, on my 7 year old laptop. My computers new name is officially Crashy McCrash Crash.</span><br />
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<img alt="Odette top free pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFyqj3w_aXxrAM6qTBAEmFZb22-yqLTTh2KNONsaFPC5JGLq0fz846sZh8sdSAHLuJLUb8_08vMoNv03zyqRDGu4tPr8MvO410Y-geGa4FoyFx_YGZzUPdw6RndgTt-G0AlpcAlnISUxu/s640/Odette+Tutorial_TriPattern.jpg" title="Odette top free pattern" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Some notes:</span><br />
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<span style="font-family: Verdana, sans-serif;">> the voluminous structure of this top is not for everyone but I love a volume on top and skinny on bottom silhouette. My next patterns will be easier to wear, promise!</span><br />
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<span style="font-family: Verdana, sans-serif;">> I work in metric. Most commercial patterns are in imperial and to be honest I kind of use both at different times for different things but all my drafting tools are in good old centimetres.</span><br />
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<span style="font-family: Verdana, sans-serif;">UPDATE 4/21/13: If the pattern download link didn't work before it should work for you now.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><u><a href="https://www.dropbox.com/s/4r2644ic1qii2ww/ODETTE%20PATTERN%20FINAL.pdf" target="_blank">Please download your Odette Pattern here!</a></u></i></span><br />
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<a href="https://www.dropbox.com/s/4r2644ic1qii2ww/ODETTE%20PATTERN%20FINAL.pdf" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Odette top free pattern" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1eAY9287SVqvZogwA9tj0iWzI0vJJbxpFGYdLx0CqPY9MoEs7Y-xCtbVY855533D_Y-_fRNaSmiN8P5xUKGX0ZPYeeiEnLXyoVkfzlvHS_q8lZNW49P2OHB_ph6KehvW-2vNv8COm6mN/s640/Odette+Tutorial+-+download.jpg" title="Odette top free pattern" width="494" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Or visit my BurdaStyle profile <i><u><a href="http://www.burdastyle.com/profiles/fine-motor-skills" target="_blank">here</a></u></i>. Where I will be uploading patterns.</span><br />
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<span style="font-family: Verdana, sans-serif;">If anyone makes Odette, has questions, advice or constructive criticism I'd love to hear from you!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">And finally please excuse my blurry photoshoot I have a point + shoot camera and my tripod is a stack of books.</span><br />
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<span style="font-family: Verdana, sans-serif;">When we did photoshoots back at my old job we would often get the models to dance. It loosened up the shoot and I usually loved the end results. So I thought I would try it on my self-conscious self. Here is a musical compilation that took way too long to make but now I finally know how to set pics to music. I enjoy punching when I dance.</span><br />
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<iframe allowfullscreen="" frameborder="0" height="337" mozallowfullscreen="" src="http://player.vimeo.com/video/64268133?portrait=0&color=ffffff" webkitallowfullscreen="" width="600"></iframe>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com14Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-60091819086473833922013-04-07T17:59:00.001-07:002013-09-24T09:29:15.668-07:00MEYER LEMON CREAM TART WITH BERRIES<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Hello! Time to share a new favourite.</span></div>
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<img alt="Meyer Lemon Tart with Berries" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLn_nEJXrdwuttkzW4DlKCJis3yUXerghNMrehLo0q0fNIDAEGi7mydlPiiKa7uBKGuOW-MboJQfzPKVXy5syrCQdp_EB7T5dWBOyuzg9VBXzq6vPqglOJQfZ7eIeqE7ISK8vT640Sxgr/s640/tart_overhd.jpg" title="Meyer Lemon Tart with Berries" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">We had a couple friends over for dinner last night and busted out this beauty.</span></div>
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<img alt="Meyer Lemon Tart with Berries" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7NyD5dJqLnuBAS1lFcahUli8l2Ce_gc7ShkDTI1m8tsKjOcLs9Bl2JTJTg1D24kbMW-f85RQxC-NnGL7Q9nXfToawfw3Td2gOp-cmRRcEA9-d4iGnP-kXSEy1cm82cI0w46sax-IxG5Y/s640/corner_tart.jpg" title="Meyer Lemon Tart with Berries" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This dessert is a real people pleaser. The combination of buttery tart, creamy mousse and fresh fruit is the perfect balance to many a meal. We decided to pair it with a Sicilian Lamb Braciolette that Neil (boyfriend) lovingly pounded and prepared. It is a delicious combo of lamb rolled up with copious amounts of fresh mint, rosemary, parsley, prosciutto and pecorino. Yum. The recipe is from the preeminent and highly renowned 'Trail Cooks Italian!' cookbook.</span></div>
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<span style="font-family: Verdana, sans-serif;">Oh my. <i><u><a href="http://www.foodnetwork.com/recipes/molto-mario/lamb-braciolette-pugliese-with-orecchiette-recipe/index.html" target="_blank">This</a></u></i> food network link is the exact word for word recipe from the Trail cookbook. Did Mario Batali rip off the Nonnas of <a href="https://maps.google.ca/maps?ie=UTF-8&q=trail+bc+library&fb=1&gl=ca&hq=library&hnear=0x5362d9f2d078efbb:0xdabf948e746e9f84,Trail,+BC&ei=7vBhUZj3LaKgiALsmIGQDw&ved=0CKMBELYD" style="font-style: italic; text-decoration: underline;" target="_blank">Trail</a>?!</span></div>
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<img alt="Meyer Lemon Tart with Berries" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjki1fRE_ZM1u78xQYE2nGJ2qm6g0g6v31rWE0wDlCCg2wnm6KS0ib5Ekmsi1F7z9EJURLzR4Z7UJuL0Y-wtv7WlMz9I6mRCMC7Hs2t_C5UwYHl9ta3xZu46fAaqiI3lcYQJh51jnZCeNkB/s640/tri-tart.jpg" title="Meyer Lemon Tart with Berries" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Okay, back to the dessert. I highly recommend using <u><i><a href="http://www.thelittlekitchen.net/wp-content/uploads/2011/11/Dandy-Meyer-Lemons.jpg" target="_blank">Meyer lemons</a></i></u> if you can find them. I've recently seen the wee bags available all over town. They are a hybrid of mandarin and lemon and have the loveliest unique flavour. They are sweet with an amazing perfume and are easy on the tart-o-meter making them ideal for desserts.</span></div>
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<img alt="Sweet tart dough" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2e5WTZi1-0S3wJeCTEpg3mgs0I_XgZSw-MRXqZsBjAGqJZRUOs2JMBGM7Lm6elmNfq1JDiGway3EDE6wfmQq_DUsNW_A1paB9atQrdniYWdoe5A5EwKyW7CDCZFaneEd6W3XLWOzwdbaD/s640/baked_tart.jpg" title="Sweet tart dough" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">May I also highly recommend the </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://www.williams-sonoma.com/products/gobel-standard-nonstick-rectangular-tart-pan/?cm_src=AutoRel" target="_blank">rectangular tart pan</a></u></i><span style="font-family: Verdana, sans-serif;">. I'd been hunting for one for a while and had spotted some at William Sonoma but was not interested in the price. I recently swooped one up at the nearby Home Sense for an $8 steal. Whoop! </span><span style="font-family: Verdana, sans-serif;">Imagine this crust all lined up with asparagus. That is the chicest GD asparagus ever.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you have some pastry leftover after lining your pan why not make yourself a few mini tarts? May no pastry ever go to waste. Amen.</span></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOBWeXKJ2Z3QT8GzSVH7AGAG03HKGaZ3MC_-AaZvtJaN2sbg6jdv2_HUKYGaHrOJSZsJctZge2M1TQlwB1dHgqXioj3S5TeI_Jxdpz4IZIxkric6UD1l_VPSKTFq5BI24RUaaod9Vlc7m/s640/granville_boat.jpg" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">Here are a few pics of our dinner-making day. We often like to hop on the little ferries to cross False Creek to the <i><u><a href="http://granvilleisland.com/public-market" target="_blank">Granville Island Market</a></u></i>. </span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfbws-Ly6VCLJZpXkkw_JU-Rkpjm_GEE3_DSTBv2c33L9-ZPw5KfCJi5TRFc2m3daaI9DGidQ5GOFaNKwXvIgMOOqCeRsHknJmlbSOooCeEE6obucPwfyWU4AT3CiJQLb1Q7QgN8CnZSh/s640/granville_me2.jpg" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">I enjoy these little boats. What girl wouldn't?</span><br />
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<img alt="Granville Island" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7LkWtPjVui3blqbg7xJ33__UJGCyf9Lw1txmwy5b208nK_V7LVKNgqzrWHvuDwPsNncfiAjcf4PntDMWP5DYE3Ilqolt3QtjvZ2-SNiaaHY3uWFymdJoCVmkUfPk0G2YPQdACWKS9IQM/s640/granville_sign.jpg" title="Granville Island" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">Hmm, I didn't take any pictures inside, sorry. I got too overwhelmed picking out daffodils with one hand and stuffing my face with an </span><span style="font-family: Verdana, sans-serif;">almond croissant from</span><span style="font-family: Verdana, sans-serif;"> <i><u><a href="http://www.labaguette.ca/" target="_blank">La Baguette et L'Echalote</a></u></i> with the other. The market is a great place to pick up quality meats, breads, cheeses and olivey type things. You can find some harder to find fruits and veggies there, this is where I picked up the <i><u><a href="http://en.wikipedia.org/wiki/Physalis" target="_blank">physalis</a></u></i> (lantern berries), but the general produce is about the same quality as your local grocer but cha-ching!</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1S_jmVXdWZ-ceWjY4AUO913E8LR3h4_20viOsjsig4XF-5YXfdPNLadSQrWCwWY_bYJq4MHazfiOqtFbDVvZUE4hLUwyfhAdqVD1Vf6lL1HnLSrpE28EBkjSf_xdYV5U1w_OJyWX6vzL8/s640/dock_walk.jpg" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">Its' officially flats weather for me in Vancouver. Rain or shine my feet are looking ballerina ready.</span><br />
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<span style="font-family: Verdana, sans-serif;">And now onto the show.</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpjmZrPaR9PYZPQCrp9HMRjSabvIUfwS06llDS9_WfcvWDtuIMkyYanMIPMsOFYqWAiXZv2VqvED745EqM1P5FTseBwjgJuxl-WfdwMm4P9m9UzVqOFrWD6fhX5yHvEnj4rN6aHL_0Bo8/s640/raw_tart.jpg" width="640" /><br />
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Sweet Tart Dough</span></b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe adapted from <i><u><a href="http://www.sarabeth.com/Sarabeths-Bakery-From-My-Hands-to-Yours-Cookbook_p_8.html" target="_blank">Sarabeth's Bakery</a></u></i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Yield: Two 14" x 4" rectangular tarts, or two 9" round tarts</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<span style="font-family: Verdana, sans-serif;">This makes a large batch of dough. I highly recommend you make the full batch divide it in half and freeze one portion for a later delicious date. The dough will keep up to 2 months in the freezer.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">3/4 cup unsalted butter, at cool room temperature, cut into 1/2" cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons superfine sugar (berry, caster sugar)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large egg plus 1 large egg yolk, beaten</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/4 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Directions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Beat the butter in the bowl of a mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add the sugar and beat, occasionally scraping down the bowl, until very light in colour and texture, about 3 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Gradually dribble in the eggs and vanilla.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Reduce the mixer to low and add the flour and salt. Mix just until the dough clumps together and the sides of the bowl are almost clean.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Gather up the dough and transfer to a lightly floured work surface. Knead a few times until smooth and supple. Divide the dough in half. Shape each portion into a rectangle, about 1 inch thick, and wrap each rectangle in plastic wrap. Refrigerate until chilled but not hard, 30 minutes to 1 hour. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen double wrapped in plastic wrap for up to 2 months. Defrost in the refrigerator overnight.)</span><br />
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Meyer Lemon Curd</span></b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe adapted from <i><u><a href="http://www.sarabeth.com/Sarabeths-Bakery-From-My-Hands-to-Yours-Cookbook_p_8.html" target="_blank">Sarabeth's Bakery</a></u></i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Yield: About one cup</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<span style="font-family: Verdana, sans-serif;">Use 2 regular lemons if Meyers cannot be found. Feel free to double the recipe, this delectable curd is amazing on scones, toast, yogurt and crepes. Or as a filling for cakes, a lemon meringue tart or just paired with berries.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">3 Meyer lemons</span></li>
<li><span style="font-family: Verdana, sans-serif;">5 egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup plus 1 tablespoon sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup unsalted butter, at room temperature, cut into 1/2" cubes</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Directions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Rinse the lemons under cold water and dry well. Using the small holes on a box grater or a <a href="http://www.amazon.ca/Microplane-40020-Classic-Grater-Zester/dp/B00004S7V8" style="font-style: italic; text-decoration: underline;" target="_blank">microplane zester</a>, remove the yellow-coloured zest from the lemons, try not to remove the bitter white pith. Cut and squeeze the lemons and strain the juice. You should have about 1/3 cup juice.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Place a medium bowl with a fine mesh wire sieve near the stove. In another medium heatproof bowl, whisk the egg yolks, sugar, lemon juice and zest to combine. Place over a saucepan of simmering water, the bowl should not touch the water. Using a silicone spatula, cook the curd, scraping down the sides of the bowl often, until it is opaque and thick enough to cling to the spatula, about 8 minutes. (A finger run through the curd on the spatula should cut a swath, and an instant read thermometer will read 185</span><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C.)</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Strain the mixture through a wire sieve into a medium bowl. Using the spatula stir the mixture to help it flow through the sieve and gently push the curd through the strainer.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Gradually whisk in the butter, allowing each addition to incorporate before adding more.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Press a piece of plastic wrap directly onto the curd and pierce a few holes to let steam escape. Let cool at room temperature, transfer to a covered container and refrigerate for up to a week.</span><br />
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Meyer Lemon Cream Tart with Berries</span></b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe adapted from <i><u><a href="http://www.sarabeth.com/Sarabeths-Bakery-From-My-Hands-to-Yours-Cookbook_p_8.html" target="_blank">Sarabeth's Bakery</a></u></i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Yield: One 14" x 4" rectangular tart or one 9" round tart</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Notes*</b></span><br />
<span style="font-family: Verdana, sans-serif;">A tart pan with a removable bottom is preferred but not necessary. You may have a little extra mousse left over from this recipe because I needed to use enough whipping cream to enable it to whip in the bowl of a stand mixer. This dilemma can be solved by making mini tarts from leftover pastry or by just putting it in your mouth.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">1/2 recipe of Sweet Tart Dough</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon unflavoured gelatin powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon cold water</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 recipe Meyer Lemon Curd</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons mascarpone cheese (optional)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup heavy whipping cream, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/2 cups mixed berries (I used raspberries, blackberries, strawberries and <i><u><a href="http://en.wikipedia.org/wiki/Physalis" target="_blank">physalis</a></u></i>)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup raspberry jam (any variety of berry jam can be used)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon plus 1 teaspoon water, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons apricot jam</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mint leaves for garnish</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Directions:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Position rack in the bottom 1/3 of the oven and preheat to 350</span><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F. Place your mixer bowl and whisk attachment in the freezer.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. On a lightly floured 20" long piece of parchment paper roll out the dough to a 17" x 6 1/2" rectangle. Using the entire length of your arm carefully lift up the dough and flip it onto the tart pan and remove the parchment paper. Carefully ease the dough into the bottom of the pan by lifting up the pastry edge and pressing down into the pan. Try not to stretch the dough. If you have holes and cracks fear not! This dough is very forgiving. Patch up any holes or thinner areas of the crust with a little of the extra overhanging pastry. Pierce the bottom and lower sides of the dough with a fork. Freeze for 10 minutes. Remove from the freezer and using your thumb push down and scrape off the over hanging excess pastry. Freeze for 5 more minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Line the dough with a 19" by 8" piece of parchment paper and fill with pastry weights or dried beans. Place the pan on a half-sheet pan. Bake for 15 minutes. Remove from the oven and remove parchment paper and the weights. Continue baking until the pastry is golden brown, 8 to 12 minutes more. Let cool in pan 10 minutes. Transfer to a wire rack and cool completely.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Sprinkle the gelatin over the water in a ramekin. Let stand until the gelatin absorbs the water, about 5 minutes. Bring a 1/2" of water to a simmer in a small saucepan. Place the ramekin in the water and stir constantly until the gelatin is completely dissolved, at least 1 minute. Remove the ramekin from the water. Stir 1 tablespoon of the cream into the gelatin.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Place the lemon curd and optional mascarpone cheese into a large bowl. Stir to soften the cheese.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Whip the remaining cream in a chilled mixer bowl with the whisk attachment at high speed (8 on a Kitchen Aid) until the cream is well thickened but hasn't formed peaks. With the mixer running, pour the gelatin mixture through the whisk so it is quickly and evenly distributed into the cream. Continue beating until the cream forms soft peaks.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Stir one-quarter of the whipped cream into the lemon curd mixture to lighten it, then fold in the remaining cream.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Carefully spoon the lemon filling into the cooled pastry shell. Fill to 1/8" from the top of the crust and smooth with an offset spatula. Cover with plastic wrap with the wrap barely touching the surface. Refrigerate until chilled and set, at least 1 hour.</span><br />
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<span style="font-family: Verdana, sans-serif;">9. In a small saucepan combine the berry jam with 1 tablespoon of water. Place over medium heat and gently warm the jam until melted, about 1 minute. Strain the jam to remove seeds and fruit pieces. Remove plastic wrap from tart and spoon strained jam onto set mousse. Cover the entire surface with a thin layer. With the back of a spoon or offset spatula carefully push the jam into the corners and edges of the tart.</span><br />
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<span style="font-family: Verdana, sans-serif;">10. Cover your tart with berries. I prefer a haphazard look and do not place all the berries perfectly vertical but with some laying at different angles. Place tart in refrigerator.</span><br />
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<span style="font-family: Verdana, sans-serif;">11. </span><span style="font-family: Verdana, sans-serif;">In a small saucepan combine the apricot jam with 1 teaspoon of water. Place over medium heat and gently warm the jam until melted, about 30 seconds. Strain the jam to remove any fruit pieces. Remove tart from fridge and using a pastry brush, brush the jam over the berries. Garnish with mint leaves just before serving. Tart should be served the same day as assembled.</span><br />
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<span style="font-family: Verdana, sans-serif;">I hope you enjoy this fabulous tart.</span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa </span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-88738335854471853472013-04-01T11:48:00.002-07:002013-04-20T11:23:47.280-07:00MORE EASTER GOODNESS + PAINTED COOKIES<div class="separator" style="clear: both; text-align: center;">
<img alt="Sugar cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1wklLig2TRqepIWznMJSOqTzinpRZnNENeXXlkn9-mlBUn7239_kGXAU-douE3jv-1JqnlGrBmgZZ9o7b-SRJAi0-ra0Wftee7OTpV8Jl1uvAZUtyDBEgS9XCLHkhzVGDyMrt6lN1rdc/s640/IMG_4694_edited.jpg" title="Sugar cookies via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Hey there! Some more Easter cookies to share. I tried quite a few more techniques in this batch. Some went to share with my boyfriend's co-workers, some to Easter dinner with his lovely family and some for my own visual and palate pleasing enjoyment.</span><br />
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<img alt="Sugar cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEqIeOSHB5pCyy-lg7ujAF_VFmpQtWpa6X7YJKAC72IGdlE2AJMS05LFuwd9Ig2De_q9B0Hypor0EQMTI9e4yyK9qGRaUxueuZ9QxILAaqRZrLXzx5MzAA8r3ZNJJNjZEJQHG13XRfWVR/s640/IMG_4695_edited.jpg" title="Sugar cookies via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I was able to achieve a higher amount of detail since <i><u><a href="http://fine-motor-skills.blogspot.ca/2013/03/easter-cookies-and-some-island-time.html" target="_blank">the last batch</a></u></i> mostly due to an improved royal icing recipe (recipe to follow soon!). And also a new super tiny <a href="http://www.amazon.ca/Ateco-Decorating-Tip-00/dp/B0000VLCFQ" style="font-style: italic; text-decoration: underline;" target="_blank">00 piping tip</a>. This icing made a lovely smooth piping consistency that dropped from the tip beautifully and made perfect little dots that rounded themselves. To reach this consistency you will need to thin out the royal icing until it has the consistency of toothpaste. It should still hold a small peak and a tall peak should fall just slightly. This perfected piping icing also created a refined version of brush embroidery as compared to my last attempt where I had used a flood consistency icing.</span><br />
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<img alt="Sugar cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKddtmDvgjDWy-QT_GKPEdkNUjG2cSbZwkopTgvv9PsGt9tbvQlK2xJASna3iLBWWnBf6reAZc7axv8JHCz5WqIanm5SK3_PoGTpd7mIP_HijPkbmNvmzsHeLvNjwFfX7WlNF-UsNNZS-/s640/IMG_4697_editedjpg.jpg" title="Sugar cookies via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The multi-coloured floral cookies were made using the <i><u><a href="http://www.youtube.com/watch?v=3J4u24NdiMg" target="_blank">wet-on-wet technique</a></u></i>. I loved how they turned out but I did get a little cratering on some colourways of the icing. You might not be able to tell from the photos but the darker pink petals and centers of the flower are a bit sunken. I believe this happened because I used a toothpick to drop these colours on the cookie and did not pipe them in. The amount of icing needed for these colours was too small for piping bags and even using ziplocs seemed wasteful. So what I really need to do is learn how to make <a href="http://www.fantes.com/parchment-triangles.html" style="font-style: italic; text-decoration: underline;" target="_blank">parchment cones</a>. They are less wasteful, biodegradable and pretty!</span></div>
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<img alt="Royal Icing via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTekr89lNtTZA8zD1vtEqRm944FHRKV26hcMYKYkzz91O_Z-sgrL1qBc0PpZxQ45u53DWoLxHeWhbYxWfd1jlDQcfX8WPz-PfPgJtiLSxwaiYlmI71ad-jCjtNcro_zdu2adihVJb_XAU/s640/IMG_4752_edited.jpg" title="Royal Icing via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">For Easter dinner treats I decided to make some name cookies because everyone enjoys a little cookie ownership.</span></div>
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<img alt="Sugar Cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3VJfLrD2NeopPewxjgcjEEATPhhDffl3r77CgKwgjbz5hEjrBZrR0KDi6W7eLr8-Hw6xM7vTDPubFbWKfRqq1TxxBLjvNcdAPUu6YXHTidBcefVSXOGK3mtMz50TyQF1bVoQBkkLglwj/s640/IMG_4759_edited.jpg" title="Sugar Cookies via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I don't usually write in script but it seems to come quite easily when using a piping bag. I couldn't quite remember the composition of some script letters so used </span><span style="font-family: Verdana, sans-serif;">this </span><i style="font-family: Verdana, sans-serif;"><u><a href="http://www.dafont.com/theme.php?cat=603" target="_blank">free font site</a></u></i><span style="font-family: Verdana, sans-serif;"> to type in each name to preview it in a hand written script that had lettering I liked. I used the 'Always in my heart' font and then went bananas piping other details. I think I need to learn to edit a titch for a more modern look but for now I'm loving the super detailed granny cookie.</span><br />
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<img alt="Sugar Cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9isFaRPh4v0_Ayt6Tcdp77CUovCl46pL_K5vC8_Yt4DbCIyXTMoaLj13DLcDHgx6HFqmsztH_WAWXN-z8RN1YRVbme0617_ZLjxH2nBt0Pa_oWGXM_9yMJJCTKqHOKYU6qUwtoPB3KkJ/s640/IMG_4764_edited.jpg" title="Sugar Cookies via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">The top left cookie is done in a quilt effect and a great tutorial can be seen <i><u><a href="http://www.hanielas.com/2012/02/quilted-cookie-tutorial.html#.UVnSIBe-2uI" target="_blank">here</a></u></i>. With a little confidence behind my skills I tried a few free hand flowers. The bottom left green round was meant to represent a <i><u><a href="http://www.flowersgallery.net/gallery/bluebell/bluebell-3.jpg" target="_blank">Bluebell</a></u></i> and in the center of the pink round are <i><u><a href="http://www.bbc.co.uk/essex/content/images/2008/02/06/snowdrops_01_470_470x352.jpg" target="_blank">Snowdrops</a></u></i>. These are some of my favourite harbingers of Spring.</span><br />
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<img alt="Flood Icing via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYmRxFpUCWhFGq0cPD1whHKWm7CezA1ICpceIN46NJAA_C1zBefka1LsMxNzH2PTjv9e8fbAE8RW7hv1ngM2Z8rrOdbZLv0nVhpXVAG7LKcf-83A5j1pywnKB0FOD5OFu3U31l3efxzX0/s640/IMG_4726_edited.jpg" title="Flood Icing via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">These perfectly smooth white canvases! Ah, so satisfying. In contrast to my last batch of royal icing which needed 48 hours to set these flooded beauties set up in only 2 hours and I was able to pipe and even paint away. </span><br />
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<img alt="Painted Cookies via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OtmUhgtPkbL7VsF1TGZdXG7-NoL8GNTWMSv7ZTMcTgz0p1Fd7SST_tGAMu4iMT8moNA3zGETjm9jJ-9320TOpm-1irBW1ur89aEpJjFAXwXEeB6BnJEZnp2B7P-hOAlDARR4aR1vvRy3/s640/IMG_4747_edited.jpg" title="Painted Cookies via Fine Motor Skills" width="640" /><br />
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<span style="font-family: Verdana, sans-serif;">I've wanted to try this technique for a while but have been a little chicken because painting does not come naturally to me. I tried once on a canvas and just don't have the techniques to manipulate the colours into what is in my head. I am pleased with how these cookies came out but, well, not ecstatic. I wish I could make the colours just a bit softer and incorporated in a way that doesn't mush all the colours together. What I would really love is to attain <i><u><a href="http://www.art-and-supplies.com/images/claude-monet-lilies.jpg" target="_blank">this</a></u></i> level of impressionistic beauty on a cookie. Yes, I would like my hands to achieve Monet on a cookie. Is that asking too much?</span><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQhvC-8f8DEB2YIuPCcrDp-M-VTy2j3T3DGGoc3nWjYK9ZYS0Q47_IVK9uD6UUaj2Q1UkYMBlGyqIWrXg9DAWB_C14ww0AzyVCT4bkHEaMbwua7qbuESSymk15NYStk3MBAwpARZNUzyy/s640/IMG_4727_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I found it handy to have the dye pots beside the corresponding toothpick because the concentrated colours can look quite similar. I also had some copper and ivory on the palette to use to darken and muddle the bright pure colours that come straight from the pot.</span></div>
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<img alt="Painted Cookie via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dqICKbqY8kyCKcpd5Skz8RDewOq8Ct7NNrEbWs6C4jiunsGU4qEfsz7j4sr51icvdh5Z7gE1jEM3yf4ChQEttGXnupo9YWGt1O1rWvuP-_2P7iO_MBpRoFNq_d-BbX0EdYC4eYpfdpA5/s640/IMG_4739_edited.jpg" title="Painted Cookie via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">For my set up I had a paper towel for drying off the brush, a small cup of water for cleaning brushes between colours and another small cup of vodka for thinning the paint. If you're like me you'll likely keep forgetting and almost use water to thin your paint but try to refrain. Water may dissolve your iced cookie so stick to the vodka.</span><br />
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<img alt="Painted Cookie via Fine Motor Skills" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLzDF55dyo2HQnotz8F-BZhyphenhyphenMNX3t6Am2vCMqOmtbPnpWt0ZWGvKhFFOpFDnrZpqehsHjR-sm_QV9gQYLYLLchRBS-8aqctcn255sFUakk_BTwbzglgjuJRwoHzNR48fxhhlg-IcDnzk7/s640/IMG_4737_edited.jpg" title="Painted Cookie via Fine Motor Skills" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">To create the soft watercolour effect I painted flowers and leaves on the cookie with varying concentrations and let it dry for a minute or so. I then went back over the designs with just vodka on the brush. This spreads out the colour in a lovely graduated way. I then added back detail with some concentrated colour. From what little I know of painting I understand that the gradual layering of paint is what creates visual depth. So next time I might try even thinner layers of paint to build up colour.</span></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv_RbUuGZTyJWXGcXQSt1dyE3-oZmy22xZF-PqC4TJv0PD4WiE7doJWWmZaxxYmQkUT2vXZsNbSl-tIloRepmvS4tj-H1bbTb4oB34vE7cK9IeaMZe4CmLo6xks1Q7rJe_ApAGS3zg3WI/s640/IMG_4774_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The weather in Vancouver this weekend was record breaking-ly warm and gorgeous!</span></div>
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<span style="font-family: Verdana, sans-serif;">I hope your Easter was equally as beautiful.</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com2Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-58018464271738290942013-03-28T18:50:00.000-07:002013-04-20T10:13:22.973-07:00MONSIEUR OEUF COOKIES<span style="font-family: Verdana, sans-serif;">Bonjour!</span><br />
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<img alt="Egg Cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcltd8_8dkkzjy97XcwHscZNzcgEYGg6_uJ69AjjLMk_erv_JRnHfIQmNKQ_nxotTZdsJSZpYrivd5YY1F5PMWQVq-RMBPNPwslhB42vVZ90DhE-7gv_Wq-Kc-0_WwHrDgUH3AiJt_4vTF/s640/IMG_4712_edit+copy.jpg" title="Egg Cookies" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I was going to wait to share these guys but I just couldn't! I love these fancy little french men. They were inspired by <u><i><a href="http://pinterest.com/pin/511791945124340500/" target="_blank">this</a></i></u> adorable set of eggs. Thanks again Pinterest!</span></div>
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<span style="font-family: Verdana, sans-serif;">I used the <i><u><a href="http://www.youtube.com/watch?v=AUD4BGWNpsc" target="_blank">'wet on wet' technique</a></u></i> for the stripes and filled a ziplock with a small amount of black flood icing to make the two dots to form the moustaches. Drag a toothpick through the center of the dots and zip and zoop around to create different styles of manliness.</span><br />
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<span style="font-family: Verdana, sans-serif;">If you are a Canadian between the ages of say 28-35. <a href="http://www.youtube.com/watch?v=rBSflK1FTSY" style="font-style: italic; text-decoration: underline;" target="_blank">Je suis un ananas!</a> </span><br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span><br />
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Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-22252525605086538322013-03-28T15:02:00.000-07:002013-04-21T08:15:56.100-07:00EASTER COOKIES AND SOME ISLAND TIME<div class="separator" style="clear: both; text-align: center;">
<img alt="Sugar cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5i5puIFwBbxk2wLNZwnKnZSkCUw06Wn1KiDawnsHclXshvfitRyYOVMATHm9T3HFIktalKZRaK7w2WOGnhQ_neWv5yzBrSLqfUH7iQ2MERb3LX7ajj13h8e3LOmklZj_-yUZZ5m6P_ZF/s640/IMG_4350_edited.jpg" title="Sugar cookies" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Hoppy Easter everyone! These sweet things were actually made about a week ago. Since then these lucky cookies have traveled across the sea with my mom and sister to my loved and lovely relatives in Japan. Yoroshiku!</span><br />
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<img alt="Sugar cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpl1iDqHgHQzsiYFLpFkj4peN1_-uZrYx_h6ccfvhBPCZoEnC1xzL49qXgkkSd7GZcDyIA5qrtdvWgC0tYbt9v00Skr9ea5c_on4j83W_-K2qP33qaNCI8VH8EZt-bUy2WiG6ACjYERhA/s640/IMG_4352_edited.jpg" title="Sugar cookies" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">These were my first serious attempt at decorated sugar cookies. I wanted a vintage yet refined colour palette and looking back at the pics I am super happy with the results. The lavender was initially meant to be a deep peach but one drop too much black colouring and I ended up with this deep mauve. A happy mistake.</span><br />
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<span style="font-family: Verdana, sans-serif;">One issue I struggled with on these cookies was the royal icing. I new in my gut that I had it wrong but I had whipped up the batch and just had to go with it. The icing did not set very quickly or well and I was left with a crystallized surface on the tops of the heavily flooded cookies. I hemmed and hawed about their lack of perfection but in the end was left with... <i><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23Lkrm2eIpZnBw_TaWbbf6kYYH2F62ZZuEZKLVh2pucs0eZLWkLmIUCMlWoQNKXWKW7KDxk37227Svbdw7TLrQyfG0eRjtzxW6xv7aN48egMqZc4jszFxUWBl6u0Vj1l91lchshlInoQ/s400/dog+sitting+on+cat.jpg" target="_blank">too bad, deal with it.</a></u></i> I had used <u><i><a href="https://www.sweetambs.com/" target="_blank">Sweet Amb's</a></i></u> recipe which I purchased from her site. Her cookies are a huge inspiration. They are perfect! And I just had to have her secrets even if it cost me a whole $1.99. The recipe itself is simple and straightforward, like all royal icing recipes there are only 3-4 ingredients. But the directions with the recipe were not very in-depth and so the technique did not work for me. Since these cookies I have found a recipe that works fantiddlyastic and will be posting it soon.</span><br />
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<span style="font-family: Verdana, sans-serif;">The cookies with paint-effect flowers are made using a "brush embroidery" technique. Two great videos can be found <i><u><a href="http://www.youtube.com/watch?v=hMC6phtCGs8" target="_blank">here</a></u></i> and <u><i><a href="http://www.youtube.com/watch?v=kiiPyK3SAeY" target="_blank">here</a></i></u>.</span><br />
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<span style="font-family: Verdana, sans-serif;">The little bunnies were made using a transfer technique. You can use <i><u><a href="https://www.dropbox.com/s/hdtcovaaea6t3hc/Bunny%20Transfers.pdf" target="_blank">this print out</a></u></i> of wee rabbits under a piece of waxed paper and then trace over the bunnies with <i><u><a href="http://www.youtube.com/watch?v=RtNFDUy7pEM&list=UUvSn6XaPjTnzeNebmF-NiWw" target="_blank">pipe consistency icing</a></u></i>. I provided a few sizes of bunnies but I used the smallest. You will need to use a tooth pick to coax the icing into the tiny details of the feet and nose. Cute! I then painted them gold using <a href="http://www.kaboodle.com/hi/img/b/0/0/157/f/AAAAC5kNcNgAAAAAAVf68g.jpg?v=1305779212000" style="font-style: italic; text-decoration: underline;" target="_blank">Wilton luster dust</a> mixed with a little vodka and let dry. Once I added a second flood layer of icing I set the transfers on top to dry in.</span><br />
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<span style="font-family: Verdana, sans-serif;">Some other inspirations were the <u><i><a href="http://www.sweetsugarbelle.com/2012/01/piping-lace-on-cookies/" target="_blank">lace technique</a></i></u>, thanks to Sugarbelle! And the <u><i><a href="http://sweetopia.net/2010/04/how-to-marble-royal-icing/" target="_blank">marble technique</a></i></u>, thanks to Sweetopia!</span><br />
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<img alt="Sugar cookies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDohKsgZrH6yQCyIXbSRDbGbS6F-MtdUBE2EQC4wTPLdBx5hqgF7SLrDqYOZDVYBXMu0NkwRFnKFKY-1bQfDcCbDf25szMxD4dExwDi6B6PFwj4p_UWMB0hKjAtUrdWN36Mqp0yyj8w8WC/s640/IMG_4354_edited.jpg" title="Sugar cookies" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Along with my serious decoration of cookies I need to have the seriously perfect sugar cookie base to go along. So I made two different batches. One was Sweet Amb's Orange Cardamom (purchased along with the royal icing recipe) and the other was Sweet Sugarbelle's <u><i><a href="http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/" target="_blank">basic sugar cookie recipe</a></i></u>. The recipes were very different in ingredients and technique.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sweet Amb's recipe you chilled thrice! Once after the dough was formed, again rolled on a cookie sheet and then again once cut out! Whew! Too much I say! The flavour was nice and paired well with the sweet icing but the texture I found a bit tough. They are however a very durable cookie with nice sharp edges and I'm sure they can take a knockin' if being shipped.</span><br />
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<span style="font-family: Verdana, sans-serif;">On the other side Sugarbelle's involved no freezing but they spread quite a bit during baking and had softened edges.The flavour however was delightful! And the melt in your mouth texture from the icing sugar was amazing and got a big thumbs up from the boyfriend. But the icing sugar also made the cookies delicate and a little disintegrate-y when given the slightest rub. Hmm. The cookie trials continue, along with the running, the yoga and the vigorous shopping trips.</span><br />
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<span style="font-family: Verdana, sans-serif;">And now onto some other springy things...</span><br />
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<img alt="backyard deer" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtPd_mY2IJe6QglWc6SlXD-rKsRFYl7dbvyrwvG1dxhK7aMhPt4pi7hu0h-D-gqQ5_bsSXCbfSFwGCjO77MR8il0ojp44JrvICpiJBGNkxJK8Tp3JCfBOkgz1fbTD1zQI9jt0QE8vNRsH/s640/IMG_4355_edited.jpg" title="backyard deer" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I visited my childhood home in beautiful Victoria on Vancouver Island the other weekend. I hopped out of the car when we arrived and tried to catch a pic of this wee deer as he was walking thru the yard.</span><br />
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<span style="font-family: Verdana, sans-serif;">This adorable deer was popping up all weekend. His name is Kenny. Although I think he may be a doe.</span><br />
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<span style="font-family: Verdana, sans-serif;">When I was there I kept exclaiming how green the grass was be it lawn or highway median and my mom thought 'Well, maybe you don't see much grass in Vancouver'. Hmm, a bit true, but I still swear the grass is greener on the island. Ha! Pun!</span><br />
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<img alt="point no point" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfnq2kdObsHeZwGxNsdWlnhv_DJdMBmCVCOA9XAoVvhxqp9drBTRTG_4szol58bBYqhzNKLQ5Let9hOlKMaRnnYT5zIWnAWnJDQd2ocDn6gHoNXdjq2KktjBKQSePIvgf5BK4MyXqB4xR/s640/IMG_4359_edited.jpg" title="point no point" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">While I was over, my mom and I drove up to <i><u><a href="http://www.pointnopointresort.com/" target="_blank">Point no Point</a></u></i>. I struggle with telling people about this secret spot so I usually only tell people I love or think are cool enough to enjoy it. Currently only my boyfriend reads this blog so we're safe. </span><br />
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<span style="font-family: Verdana, sans-serif;">Point no Point is located just past French beach on the windy and rugged west coast of the island. A beautiful drive all year round and one of my favourites. It is a small resort </span><span style="font-family: Verdana, sans-serif;">which I have not yet had the pleasure to stay at, it's a little pricey and well, my mom's house is an hour and a half away. </span><span style="font-family: Verdana, sans-serif;">The restaurant however is an absolute gem. The food is made from local ingredients and is delicious! The best parts of Point no Point are the quaint atmosphere and the view! I love seeing the grey, choppy waters and chilly windswept trees while warming up with some tea and hearty soup.</span><br />
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<span style="font-family: Verdana, sans-serif;">I highly recommend asking the front desk for the gate code and taking their meandering path down to the beach. Its just enough to get the blood pumping and oh, the views.</span><br />
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<span style="font-family: Verdana, sans-serif;">I should also mention the wonderfully exposed west coast of our island is cold, windy and wet about 90% of the year but it is a very special type of gorgeous.</span><br />
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<img alt="point no point" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tcEr4UD8-gcyyVXZdCJ6HxLw5IvD11nL9M_1xgKyb4itl8k3IZgkcBKHGUx06enCm8vMwajv6u8lG9FIjP4gSOTQG5FFZCKkA-gK8gutA_XDvDJQpMlf3F76seHTgMtYwHRfXaCy-J53/s640/IMG_4362_edited.jpg" title="point no point" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I hope where ever you are your spring is sprunging too.</span></div>
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span></div>
Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com1Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-34823137332484860422013-03-22T20:47:00.000-07:002013-09-24T09:16:44.238-07:00"CAKE BOX" EASTER CUPCAKES WITH FLUFFY MOM FROSTING<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif; text-align: center;">Holler! Easter is almost here! And I have a lot of cupcakes to eat. No. Problem.</span></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXIiq24DAQMWquL5Eh-aJyQ4cycVcPqK04cBFjECMm3qI1Hb-1ksNl1p5sHssyj3I-u3aiF25P0BdIZA_AMlpqTxZjyoJZGfvHHnKR3gNjDVC8_eEbUjukXOtZCy2ywVnkW3oJmaTNZI5/s640/Cupcakes_finalrevised.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">My decorating experience is still rather new so every time I bake something I want to try a zillion different techniques and recipes. This compilation of Easter goodies was a pleasure to make. The buttercream rose topped cupcakes were daunting but are deceptively simple. You can do it, I promise! They are definitely some of the prettiest on the plate and will probably be the last eaten.</span><br />
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<span style="font-family: Verdana, sans-serif;">I used a Wilton 104 tip and piped right onto the top of the cupcake. At first I tried attaching the cupcake to a flower nail with a little icing. What ended up happening was a half-finished rose cupcake landing face down on my cookie sheet. Spluff. However my boyfriend promptly helped with smushed cupcake disposal. After watching many tutorials building buttercream roses on flower nails I decided to go with </span><u style="font-family: Verdana, sans-serif;"><a href="http://www.youtube.com/watch?v=3clRRgfEalU" target="_blank"><i>this</i></a></u><span style="font-family: Verdana, sans-serif;"> one and pipe directly on to the cake so the petals would extend to the edges. For colouring I used Wilton peach gel along with a healthy dose of ivory to soften and muddle the colour into a vintage shade to match the mini eggs.</span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5m_qvHwleAX7uT4E_VL7v29du4iCW6RnS9JTODbxip6Av7O6wqR5nCy1HxySRhu483bVVFcZD1c3-uMMhC6ibK0gAfkWpQomS8Mi2P5mPtdJ8aq3_vaEs5w_JuqFyVM1rhrMnQppJaMP4/s640/IMG_4592_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">These little guys are gumpaste ovals splattered with food colouring. This was my first time colouring gumpaste, it was easy and satisfying to see the colour blend so quickly and evenly, </span><span style="font-family: Verdana, sans-serif;">by the way I used <u><a href="http://www.scoop-n-save.com/product.php?xProd=801" target="_blank"><i>Satin Ice</i></a></u>.</span><span style="font-family: Verdana, sans-serif;"> A little dab of Wilton teal gel colouring was the perfect match to the Cadbury robin's </span><span style="font-family: Verdana, sans-serif;">egg blue. The splattering technique is super simple and did not totally mess up my kitchen or t-shirt. Phew! I was a bit worried about the splatter projection range but it was only a few inches. To make the paint, mix equal parts brown food colouring and vodka or an alcohol-based extract. Vanilla extract would work perfectly in this colouring situation. Alcohols are preferred over water because it will evaporate quickly while leaving the colour behind. Water may soak into the sugary gumpaste and dissolve or discolour it. A short flat-tipped paint brush will result in the best bristle flicking. Dip the brush in paint, hold back the bristles with your finger and launch easter goodness!</span></div>
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<span style="font-family: Verdana, sans-serif;">While I was at it I also re-speckled the mini eggs.</span></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7gM1zIE7minN3YGQeB7MkRsSKjMwa3akLsctTLJ9MRbzXhJTK-4vmO8deWJxSuUksBJp3M67Q6M3qhi0-n6IS0rF6Z1Ajvvt3C7dT8Y7YVY9aTrYn0oP3sVNLx7RAJGaKJ0MzBDnCcEn/s640/IMG_4590_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I didn't use a tip for icing the round piped cupcakes I just snipped the end of the piping bag and piped away. To create the nest effect which I used on all of the cupcakes, besides the rose, I piped the cupcake as usual with a swirl from outer to inner and then piped a second ring of icing on top.</span></div>
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<img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFaS8lHjfBkfFA1ByGnvOZWi4zK_KyHFyM4XchGUTsfK9ImjTjy6aZGlYPvVxYBdH7FYsC8m18GVRnjxGsq5rRi-OuGIaEHyVJnPqXY4xkMzTvQ9O9hRXufKymKEoIJx4-rpWOGrtreEim/s640/IMG_4594_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I had extra blue gum paste and decided to make a couple flowers. I used 3 cut outs of a tiny five petal cutter to make the small flower around a quick hand rolled bud. The large flower is actually made with the same oval cutter I used for the eggs because I do not have a teardrop rose cutter yet. I used 10 petals but the base of the flower was thick and too big so I just lopped it off with a pair of scissors.</span></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjBKh9SRymlCI60UOYWFXVEp-gJicczCmAu1UDnhUb4E3FcHcG2Q_n3ljW1q1-O7zneaoQM_UQKY6kBSb7qSPijGjK1o3twfLgMoXBc6WcJMXsyGgUpzKVgybZpd0wATZM-OHxqCPN0Wz/s640/IMG_4597_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">For these sweet things I decided to raid my local Japanese store for some candy. I was inspired by <u><a href="http://www.youtube.com/watch?v=gHki2hwTraw" target="_blank"><i>this</i></a></u> entrancing video that I found while watching <u><a href="http://www.youtube.com/watch?v=7jWYUtQZhK0" target="_blank"><i>these</i></a></u> adorable red pandas.</span></div>
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcsmknYlL7yn6HCigE1a0g-_Jxo2cvmmn_6MZpdD1j_N1NxmUbmOYnQkKqQzva7a6qt9MmLkzgknNZUA7YuiY835p-d1SHMYjeZ9rBwExcC2zVN7auhB2Q-1itDn7gdS2GWQMcY1uRpot/s640/JapaneseCandy2.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">The Konpeito are a traditional style Japanese candy which are thankfully not teeth shattering to encounter on the top of a cupcake. The Mini Peach packaging is probably it's best attribute but they do impart a lovely punch of fruitiness against the richness of the frosting.</span></div>
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<span style="font-family: Verdana, sans-serif;">The cake! This is the closest I have come to a fluffy, moist, super delicious cake that tastes the most like cake box cake. Yes, I want to make cake that tastes exactly like preservative-filled white cake mix. Yum.</span></div>
<span style="font-family: Verdana, sans-serif;"><br />I tried another batch of cupcakes previous to this recipe that used whole eggs and oil, no butter. What was I thinking! Well first off I didn't realize at the time that what I was after was a pure white cake and egg yolks really mess with the quest for whiteness. And the oil? I thought it might help with the whole mass-produced synthetic flavour I was after. However there must be some dehydrated butter flakes in that delicious powdery concoction they have you mix with oil.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is inspired by the cake goddess Rose Levy Barenbanm's </span><span style="font-family: Verdana, sans-serif;"><a href="http://www.realbakingwithrose.com/recipes/RLB's%20White%20Velvet%20Cake.pdf" style="text-decoration: underline;" target="_blank"><i>White Velvet Cake</i></a> and Cooks Illustrated White Cake. </span><span style="font-family: Verdana, sans-serif;">I've subbed a little almond extract for a rounded nutty flavour and substituted half of the butter with vegetable shortening in my hunt for moist marvelous-ness. I also used pasteurized egg whites for ease of use and factory flavour.</span><br />
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ARDtiQaD-R5Z_NB37PLOXitg_C8w0N2xldUZJC2GdR-YBMIuX_mXqv3Umj7UtrJM6eFb33y2WnGuJl2NODhXU29ZmOkDmXIjMwuTr7MpedtzDygVI3rwNHbVq23xL8ZSazdmETZpJZJx/s640/IMG_4581_frosting.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">This cake will be my go to birthday cake recipe. It is fluffy and doesn't dry easily but the crumb is super stable and great for layering. The Fluffy Mom Frosting is the ultimate super sweet American buttercream style icing and will be another go to recipe. I looove this classic style of icing and have yet to fall head over heels with the ultra rich and traditional Swiss Meringue buttercream. I imagine its something like cilantro or sushi or beer. It just takes a few turns around the tongue to really understand it. PS I still can't stand beer.</span><br />
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">"Cake Box" Cake</span></b><br />
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<span style="font-family: Verdana, sans-serif;">Yield: One 2 layer, 8" round cake or 20-24 cupcake</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<li><span style="font-family: Verdana, sans-serif;">5 large egg whites, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup whole milk, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon pure almond extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups cake flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 3/4 cups sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon + 1 teaspoon baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 teaspoon salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons unsalted butter, at room temperature and cut into cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons vegetable shortening, at room temperature and cut into cubes</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">F (180</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 23.390625px;">° </span><span style="font-family: Verdana, sans-serif;">C). Line muffin pan with cupcake liners.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2. In a 2 cup measuring cup, combine the egg whites, 1/4 cup of milk, vanilla and almond extract and stir with a fork. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, baking powder and salt together on low speed ("stir" on a KitchenAid) for 30 seconds.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Add the butter, shortening and remaining milk and mix on low speed until just moistened. Increase to medium speed ("4" on a KitchenAid) for 1 1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate</span><span style="font-family: Verdana, sans-serif;"> batches; beat on medium for 20 seconds after each addition.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Fill the cupcake liners 3/4 full for a domed peak or 2/3 full for flat tops.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake 12-16 minutes until tops feel stable or until a cake tester comes out clean when inserted into the center. Ensure to not over bake these delicate cakes! Check after 12 minutes, but not before, and check in 2 minute intervals until done. Immediately remove cupcakes from muffin pan to cool on racks.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">6. Frost cupcakes only when they are completely cooled or your icing will melt. Cover and store at room temperature for up to 2 days or in the refrigerator</span><span style="font-family: Verdana, sans-serif;"> up to 5 days (eaten at room temperature). Best eaten the same day as baked.</span><br />
<b style="font-family: Verdana, sans-serif;"><br /></b>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Fluffy Mom Frosting</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Yield: Frosts one 2 layer, 8" round cake or 20-24 cupcake</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups + 2 tablespoons butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups icing sugar, sifted (confectioners', powdered)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed ("4" on a KitchenAid). Butter will become fluffy and pale.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. </span><span style="font-family: Verdana, sans-serif;">Add remaining ingredients and mix on low speed for 1 minute, then on medium-high speed ("6" on a KitchenAid) for 3 minutes. Frosting will be very light, creamy and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Best used right away.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>*Notes</b></span><br />
<span style="font-family: Verdana, sans-serif;">I like to add a couple squirts of <u><a href="http://www.wilton.com/store/site/product.cfm?id=3E30B53A-475A-BAC0-5FBDEF5E8A8FCFF2&fid=0EC60A47-475A-BAC0-54338024A0B6A5A5" target="_blank"><i>white food colouring</i></a></u> to the icing for super whiteness. Using a clear vanilla extract would also help keep it white but I just can't part with my <a href="http://www.nielsenmassey.com/" style="font-style: italic; text-decoration: underline;" target="_blank">Nielsen Massey</a> vanilla extract.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Thanks for reading!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">xoxo Melissa</span><span style="font-family: Verdana, sans-serif;"><br /></span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.0954085 -123.4366503 49.4270435 -122.7912033tag:blogger.com,1999:blog-8308603895337449900.post-30537710634948455712013-03-20T15:50:00.000-07:002013-09-23T11:15:14.709-07:00ONE LUCKY GIRL<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oJdSBDrzqYn8WnXMom5zRQdd0tgvkTsCLs8tJTCdmOVnbQ4y60yIOPjEeSq41-DMRGpw1iDb7oHeDMmbqJUTj8A9jEf7Pjg2rNQSCd2BVCTaoCTYhGLVGjgLIWeLZ6PE6xdFXdX7mnWU/s640/IMG_4385_edited2.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Hey, nice to meet you! I am one lucky girl who has found herself with a lot of time on her hands.</span><br />
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgy_EdFcYKN7khXJbyU4tolVlAIy0Bt3yyaTDz6GBjuzp29N7JMJNZ67BxtQgOQVM_Dy0ERDKc938mf9MSWhqvvQ2g0l5q0DNqVwHU3k_ZLWbPD87zuVx_HzG-EuxgZ9ZYmm-6he3ktOu/s640/IMG_4407_edited2.jpg" width="640" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I</span><span style="font-family: Verdana, sans-serif;">'ve recently left a career filled with many delightful, carpal-tunnel-making, creative-heart-racing, weekend-over-timing, fabric-development-dreaming, working-until-1 aming and eating-cereal-for-dinnering years of designing clothing.</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1x5Lwq2yYeqRZRnoLzjluvusv23lSci375VtJvINzT2uosemCc4UQOjWFvi-eQ68JelY4iZkVKUtCk70pvtwQeTliFFZAMLmy6GvzSZgtPVJYZU_6txPatdrc-sAizaQvW18BKU36SRFa/s640/IMG_4405_edited.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Now that I have some time to breathe and explore new interests I am trying to decide what the next step in life could be. And well, I can't. With all of this <strike>time</strike> freedom I have been clamouring to complete a seemingly endless array of fantastic projects. One week I'm obsessed with the beauty and rarity of modern wedding dresses, the next cake design, then decorating sugar cookies, or, hey, how about two solid days of watching sugar flower tutorials. And then hours of 'pinning' quilts and dreaming up clothes I can't find on the racks. I'm honestly not sure what next week will hold. Carpentry? Painting? Oh boy.</span></div>
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3oh7Zp-W5RsNWpYRt0wZKQOr-lIF-goCf_FNKDWxE0kgKaXXQTLWYYX5ROIZJPoyzUANZ9lUmT2gaoo8gtMnziArOSea4p_ICXCb72DrqS7m__l942up0o-ySzxioEaEdFZsX1NZdHAA/s640/IMG_4408_edited2.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">I will be the first to say that I am not a writer. But I will try to maintain decent spelling and do my darnedest on proper punctuation. However when it comes to grammar and sentence structure you will have to give me free license for now. And I cannot for the life of me remember what the fundamentals of paragraphing are so I'll just put pictures in pretty increments. Like so.</span></div>
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<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnjDU0prrd9c9srli37mfzO0nvwyOvuc9V86lLRgwf3En6acFbAFqkhluZbaJDYqWQ10TpcDwiLH9iRydFFEYm-Hwyi2FRy6cf_DlkNvqsLSUSPX1iYl96nlkB9ND5hyZVZUZUwzo-s2w/s640/IMG_4414_edited2.jpg" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">Ahem, the purpose of this blog is pure selfish vanity and goal setting/attaining. There I said it, at least I'm honest. It will follow my foray into the crafty, dreamy, happiness and probable frustrations as I complete all the little projects that make my <u><a href="http://vimeo.com/10377992" target="_blank"><i>heartbeats</i></a></u> as well as act as a helpful motivation and tracking tool. Through these projects I will flush out where my creative strength lies and in what genre I may find the most happiness, satisfaction and success. Have I said how lucky I am yet? I will record the process of creation and trials and tribulations of said projects and even perhaps provide a pattern or two for the internet world. Maybe something will click and it is back to clothing design. Or perhaps out into a fresh new little world of my own creation. Or maybe both? Or, or, or...</span> <br />
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<span style="font-family: Verdana, sans-serif;">xoxo Melissa</span>Melissahttp://www.blogger.com/profile/09444819818067536184noreply@blogger.com0