Monograms Gifts, Gift Guide, Monogram Gifts, Gifts Guide
WE just pinned for a chance to win these #monogram gifts plus a shopping spree at C. Wonder with our moms! Now it’s your turn: https://www.facebook.com/CWonderStore/app_374080112709772?ref=ts #cwonder #mothersday
Cherry Cake / Call me cupcake!
Cakes Ideas, Cherries Cakes, Soft Pink, Eating Cakes, Vanilla Cakes, Swiss Meringue, Cakes Stands, Cherries Vanilla, Meringue Buttercream
a-cottage-in-the-woods: source: Call Me Cupcake ~ yummmmm ~ cherry vanilla cake w/ swiss meringue buttercream
Im in love with this cute #cherry #wedding #cake Call me Cupcake Let them Eat Cake! wedding cake idea nomnomnom Call Me Cupcake Cake inspiration wedding inspiration wedding food inspiratio...
Soft pink and mint <3
Cherry cake with swiss meringue buttercream
Cherry Vanilla Cake. Love the mint cake stand!
Raspberry Beer Lemonade xxoo
Ideas, Raspberries Beer, Beer Cocktails, Food, Chalkboards Paintings, Parties, Chalkboard Paint, Raspberries Lemonade, Drinks
Raspberry Beer Lemonade- the best drink of this weekend's party Raspberry Beer Cocktail ■3/4 cup frozen raspberries ■3 1/2 (12-oz.) bottles beer, chilled ■1 (12-oz.) container frozen raspberry lemonade concentrate, thawed ■1/2 cup vodka ■Garnish: lemon and lime slices #GEfreshMI
raspberry beer cocktail food
Raspberry Beer Lemonade- the best drink of this weekend's party *Doesn't sound that great, BUT is that chalkboard paint on a glass? Brilliant!
Raspberry Beer Cocktail. - also, chalkboard paint on glasses for parties. Great idea!
Shower Ideas, Get Ready, Mornings Of Wedding, Brunch Parties, Parties Ideas, Bridal Shower, Bridal Parties, Mimosa Bar, Orange Juice
Mimosa Bar: Orange Juice, Cranberry Juice, Mango Juice, Strawberry banana, Peach - all juices to mix in with Champagne and blueberries, pineapples, raspberries to drop in the glass. bridal shower or bachelorette party idea?
mimosa bar for morning of wedding with bridesmaids while getting ready or bridal shower idea
Mimosa bar....morning of while bridal party gets ready or bridal shower idea!
mimosa bar for morning of wedding with bridesmaids while getting ready, or a grown up girl sleepover, or a brunch party, or any day ending in Y!
lemon and raspberry-lime layer cake
Cakes Desserts, Lemon Cakes, Lemon Limes, Sparkle Punch, Happy Birthday, Lemon Layered Cakes, Punch Recipe, Limes Cakes, Birthday Cakes
Lemon and Raspberry-Lime Layer Cake makes one three-layer 9" cake for raspberry-studded lemon cake: Lemon cake recipe adapted from Magnolia Bakery 2 3/4 cups AP flour 1 3/4 tspn baking powder 1/4 tspn salt 2 sticks (1 cup) butter, at room temperature 2 cups sugar 4 eggs, at room temperature 3/4 cup milk 1/4 cup freshly squeezed lemon juice 2 tspn freshly grated lemon zest 1 cup fresh raspberries 1 Tbspn flour 1. Preheat oven to 350 degrees F. Grease and flour three 9 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside. 2. In a bowl, sift together the 2 3/4 cups flour, baking powder, and salt. Set aside. 3. In a mixer bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes on medium. 4. Add the eggs to the creamed butter one at a time, beating well after each addition. 5. Add the flour in four additions, alternating each with milk and lemon juice. 6. Finally, mix in the lemon zest just until it is evenly distributed throughout the batter. 7. In a separate bowl, toss to combine the fresh raspberries and 1 Tbspn flour. 8. Pour the batter into the prepared cake pans. Divide the raspberries on top of the three cakes. Bake for 35-45 minutes (the recipe in the book calls for 20-25 minutes, though I had to bake my cakes for a much longer time even though my oven thermometer was registering 350 degrees F.) until a toothpick inserted to the center of the cakes come out cleanly. Remove from the oven and let cool completely on a wire rack. for lemon curd filling: 1 cup sugar 6 Tbspn corn starch 1/4 tspn salt 1/2 cup cold water 1/2 cup freshly squeezed meyer lemon juice 3 egg yolks 2 Tbspn butter 1 1/3 cups boiling water 1 Tbspn freshly grated meyer lemon zest 1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice. 2. Add the egg yolks and butter, blending until smooth. 3. Gradually add in the boiling water, stirring constantly. 4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute. 5. Remove the curd from heat and mix in the lemon zest. Let cool. for raspberry-lime curd filling: 1 1/2 cups fresh or thawed, frozen raspberries* 1 cup sugar 6 Tbspn corn starch 1/4 tspn salt 1/2 cup freshly squeezed lime juice 3 egg yolks 2 Tbspn butter 1 1/3 cup boiling water 1 Tbspn freshly grated lime zest 1. In a food processor or blender, puree the raspberries until smooth. If desired, pour through a sieve to take out seeds (I actually like the seeds for texture, so I don't strain them out.) 2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the raspberry puree and freshly squeezed lime juice. 3. Add the egg yolks and butter, blending until smooth. 4. Gradually add in the boiling water, stirring constantly. 5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute. 6. Remove the curd from heat, mix in lime zest, and let cool. (*I like using frozen raspberries for raspberry puree because they're frozen at the peak of their freshness and so are perfect for pureeing! Even better if you find frozen organic raspberries.) for raspberry-lime Italian meringue buttercream: 1/2 cup raspberry puree, from about 3/4 cup raspberries zest of 3 limes juice of 2 limes 11 oz. sugar (~310 grams) 5 oz. water (~140 grams) 150 grams egg whites (~5 egg whites) pinch of cream of tartar, optional 50 grams sugar 4 sticks (1 lb) butter, at room temperature 1. In a small bowl, mix together the raspberry puree, lime zest, and lime juice. Set aside. 2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 240 degrees F. 3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop. 4. Once the syrup has reached 240 degrees F (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters. 5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore. 6. Slowly begin to add the butter, about a half tablespoon at a time. 7. Once all of the butter is incorporated, continue whisking while adding the raspberry and lime mixture. Beat until incorporated. Use immediately. for assembly: In between each cake layer, spread a thin layer of buttercream, top with a combination of lemon and raspberry-lime curds, and then another thin layer of buttercream.
Desserts for Breakfast: A Raspberry and Lemon-Lime Birthday: Raspberry Lemon Lime Sparkling Punch and Layer Cake
raspberry/lemon-lime cake and punch recipes
Raspberry and Lemon Layer Cake
Birthday cake for my Mom in heaven. Happy Birthday! <3
Lemon + Raspberry-Lime Layer Cake /// #fruity #cake #raspberry #lemon #lime #cake #birthday #party #event