Blue Raspberry Italian Soda Party!

I was given an amazing opportunity to do a Birthday party for a dear friend Terry!  She asked me to make her some cupcakes and drinks in a modern soda shoppe theme, like my pervious party found HERE.  As I was walking through the isles of the grocery store, I came across the cute vintage gum and thought that it would be a fun color scheme, since its all the rage these days! Then as I was walking down the isle I saw the Blue Raspberry syrup and thought ITALIAN SODAS!!!

I decided to use the same recipe for the peach melba cupcakes for a raspberry bottom that you can find here, and make a butter cream frosting instead, dye it blue and add a raspberry on top.  Then for people who might not like Raspberry, I did my favorite Vanilla cupcake found here, but instead of Vanilla bean paste, I just used 1 more teaspoon of vanilla.  I tried to get the frosting color to turn the right red, but in the end it ended up being the light pink of the ballon.  Oh well, they turned out super cute, and delicious!

I used bright candies in the color scheme to match the colors for the candy jar.  I used some die cut out cupcakes to fill with berry candy just to give an added little punch to the table.  Then I placed the gum in mini parfait glasses with modern flowers attached to the top that I found at a craft store.

For the Italian sodas I used club soda bottles wrapped in fabric with a flower to make them fit into the color scheme,  Blue Raspberry syrup and heavy cream to stir in, and then topped it off with whip cream.  I'll post the recipe later.

All in all it the party turned out beautiful, it was enjoyable to do, and I was glad I was given the opportunity to do it from Terry!  Happy Birthday Terry!!!

Rachels Butter Cream Frosting

What you need:
- 1 Cup Butter
- 1 1/2 T of Madagascar Vanilla
- Pinch of Salt
- 4 T Heavy Cream
- 4 Cups Powder Sugar

In a mixer add room temperature butter to mixer and blend until smooth.  Wipe down the sides of the bowl and add vanilla until mixed with butter.  Add salt and 2 cups of powder sugar blending on low just enough to incorporate the butter.  Next, add 2 T. of Heavy cream and blend IF its having a hard time incorporating, if not, add the rest of the powdered sugar and all the Heavy Cream.  This sounds crazy I know, and its also why its tricky.  Let the frosting come together and then put the mixer on high and whip it until it becomes nice and fluffy. The trick is you dont want to over mix it because otherwise it because hard and gross or curdles.  I like to swipe my finger in and check the consistency to see how spreadable it is.  If it feels like a hard butter you have whipped it too much, think of it as a fluffy buttery texture.  It should be a nice fluffy frosting thats easy to pipe and spread, and not hard.  If its too hard, try adding some milk and powder sugar and see if you can soften it up a bit.  This is only for frosting cakes/cupcakes.  If you are using it for a decorative frosting, use milk or water instead.  I've been making frostings since I was 18 and have played with this recipe a lot.  I found that the Cream adds this amazing flavor and consistency to the frosting.  Hope it works out!

Italian Soda Recipe found HERE!

I'll be linking this on TABLESCAPE THURSDAYS HERE!

Peach Melba Cupcakes

Anyone who knows me knows I adore raspberries and peaches, its probably one of my favorite fruit combinations in a smoothie, on top of ice cream, cereal, or whatever I can possibly think of.  So when I was thinking about what to do with this left over White Chocolate Swiss Meringue frosting, and a bundle of peaches, and immediately thought PEACH MELBA.
I decided to google a recipe and make a raspberry cupcake with the left over frosting and fresh peaches on top. The first recipe turned out really good and moist but the raspberry flavor wasn't very intense using frozen raspberries.  So the second time I tried I used fresh raspberries and they were amazing! So here is the tweaked recipe.

Peach Melba Cupcakes

1 ½ C. Butter at room temperature
1 ½ C. Sugar
2 Eggs room temperature
2 tsp. Vanilla
1 pkg of fresh rasberries
2 ½ t. baking powder
¼ t. salt
3 ½ C.  cake flour
1 1/2 C. buttermilk
Mix butter and sugar together until it becomes creamy.  Add eggs one at a time and make sure they are well incorporated.  Next add vanilla and mix well.  In a seperate bowl take fresh raspberries and smash them with a fork and add them to batter.  You can also blend them in a blender, but I enjoyed the fresh chucks of berries in the cupcakes, but its up to you! Sift flour, salt, and baking powder in a bowl and set aside.  Next measure out your liquids in a bowl and set aside. Add one cup of flour and mix in, then ½ cup of liquid and mix in, follow until all dry  ingredients and liquid ingredients are mixed.  Next place in cupcake pans and bake at 375 degree for 18-20 minutes.

White Chocolate Swiss Meringue Buttercream

1 c (199 g) sugar
5 egg whites
18 tbls (256 g) unsalted butter, softened slightly and sliced
1/4 c white chocolate, melted and cooled
 Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It'll come together! When the buttercream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. 
Frosting recipe off of Whisk Kids, you can find the recipe here!

Coming soon Blue Raspberry Cupcakes and Blue Raspberry Party!

Lemon Cookies with Lavender Glaze

Who doesn't love lemons!  Because if you dont this is defiantly not a recipe for you, but if you do I highly suggest trying this out.  I love sugar cookies,  so for years now I have been hashing out this recipe trying to perfect it, and I think I finally got it!

So when I decided to make a tea cookie, I thought to myself, why not tweak my favorite sugar cookie recipe and make it a lemon cookie?  It was a risk I know, but I like to be daring sometimes and guess what? It was a true SUCCESS!  I was so proud of myself, seriously we couldn't get enough of them.  Which in the end is probably a bad thing, but such is life...

So here is my Lemon Sugar recipe with the original explained down below. The lavender glaze was a very refreshing frosting that just gave the perfect hint of lavender to the sweet lemon cookie.   

Lemon Sugar Cookies

1 ½ c. Butter

2 C. Sugar

4 eggs

5 C. Flour

2 tsp. Baking Powder

1 tsp. Salt

½ C. Sour Cream

2 t. Lemon extract

2 zest of fresh lemon

2 lemon juice

In a mixer cream butter and sugar together.  Then add eggs and mix well until batter gets kinda fluffy.  Next add ALL the lemon flavoring and sour cream and mix together.  In a separate bowl combine flour, baking powder, and salt.  Mix together and then add a little at a time until well incorporated.  

Chill for 1 hour. Then roll out into desired shapes and bake at 400 Degree 6-8 min. 

NOTE: this recipe makes a lot. so if your not cooking this for a crowd then half this recipe.  Also I know its super lemony but thats what I was going for, if your not a huge fan of lemon take out the lemon extract and use vanilla.  And lastly, this is my basic sugar recipe that I use for everything, so if want just a regular sugar recipe, add the vanilla instead, and i also add 1/2 teaspoon of fresh ground nutmeg around the holidays.  

Lavender Lemon Glaze

1 Juice of lemon

1 zest of lemon

1 t. of Lemon extract.

2 T. of Lavender buds

3 cups of Powder Sugar

2 T. Whole Milk

In a bowl add all the ingredients and mix well.  You  might need to add a little more milk or powder sugar depending on how thick you want it.  I like it to be thick enough that when i put it on a cookie it doesn't drip down the sides.  So I make sure the glaze is not completely transparent.  

Here is a little tip to frosting a million sugar cookies with a glaze like this.  When the cookie has cooled, dip the cookie face first into your bowl of frosting and then gently swipe it off with your finger.  When your done it should be perfectly glazed with no drips down the side.

The lavender on to the top was just a typical buttercream frosting. I pipped a line down the center, and then added little dots for the lavender. 

If you would like to view the Lavender and Lemon Tea Party here is the link!

Rose Petifores with Coconut Frosting

I found some Rose extract in the store a few months ago, and thought I would try it out one of these days on one of my tea parties.  This is my experience with it, on the first day, this cake is amazing!  It has this sweet hint of floral taste mixed with vanilla.  It's very moist and fluffy, and quite a tasty little treat to eat.  The next day, it tastes like your shoving a dozen roses in your mouth!  It was way too intense, and each day after it gets more and more intense.  Since I often make cakes or cupcakes the night before an event, freeze them, and then frost them the day of, I felt this was just too strong for me.  So if you ever make this recipe I highly suggest using 1/4 tsp of Rose extract, and an extra teaspoon of some good quality vanilla.  Whisk Kid did call for Rose water, and I did use Rose extract so that might have been the problem, who knows?  So here is the link to the recipe for the Rose Cupcakes right here!  Enjoy!

Rose Cupcakes
1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 c (156 g) flour
6 Tbls (85 g) butter, room temp
3/4 c (149 g) sugar
2 egg whites, room temp
1/2 tsp vanilla
1 tsp rose water
seeds from 1/2 vanilla bean
1/2 c (118 ml) half and half, microwaved for 20 seconds to warm slightly

Preheat oven to 350F (275 ml) and line a cupcake tin.

Sift together salt, baking powder and flour and set aside.

Cream the butter and sugar until light. Add whites one at a time, beating well until each is fully incorporated. Add vanilla, rose water, and vanilla bean. Now add the 1/4 c of the milk, mix well, then sift in half of the flour mixture, being sure to scrape down the sides of the bowl and mixing just until combined. Add the remaining milk, then the remaining flour mixture, and spoon into liners. Bake for 15-18 minutes.

Makes about 12 regular size cupcakes or 16 small souffle size cakes. Oh, and if you use the disposable souffle cups, make sure you cut a small slit in the rim of the cup so your guests will be able to easily remove them from the cakes. 


For the frosting I tried to use the White Chocolate Swiss Meringue, but it just wasn't being friendly enough to spread.  So I used my basic butter cream frosting with 1 tsp coconut extract and vanilla. You can find the recipe HERE! It turned out super tasty!  Then i used fresh unsweatned coconut for the sides, and I made fondant roses to adorn the top.  I'm pretty proud of myself too, I have never made fondant roses haha!  Dont worry though, the White Chocolate Swiss Meringue frosting comes into play on another cupcake next week on my Peach Melba!

Lavender and Lemon Tea Party

On one of my trips to England I was able to go in May for an Art Study Abroad.  During our free time on the weekend, we decided to visit Hampton Court Palace.  While walking the Palace grounds my friend Krystal and I watched as some children danced around in beautiful spring colored dresses braiding the Mayflower pole. 

It instantly brought back childhood memories of second grade where we had the opportunities to make flowered wreaths for our hair with pretty ribbons tied to the end, then we danced around in our school uniformers learning how to braid the Mayflower pole.  It was during that time in my life that I was first introduced to Tea Parties and learning more about the Victorian Era.  My mother even designed for me, the most beautiful victorian bedroom to help inspire me. 

So this Tea Party is a traditional little English tea party, that was inspired by spring in England.  I used lots of fresh lavender, lemons, and beautiful little bird dishes to create the feeling of spring! The sign was designed to have a loose ribbon boarding on the edges to bring out the look and feel of the mayflower pole.  I wanted this to have a romantic feel about it, so I placed little jars in the trees with candles and loose ribbons to bring carry on the Mayflower theme.  Each cafe table was set with flowers and tea, with tea plates and cups, making it an intimate tea party.  Since the tables were on the petit side, I decided to set up a buffet table and let everyone get there own treats.  

I served cucumber sandwiches with a lemon herb cream cheese.  Fresh scones with a lemon curd and lavender clotted cream.  Little tea cookies (I cheated and made sugar cookies which is not traditional) lemon sugar cookies with a lavender glaze, lavender macaroons with a lemon filling.  Little rose vanilla tea cakes with a coconut frosting, and some other tea cakes from Mrs Backers Bakery to add variety. Last but not least, my friend Tracy made a very moist lavender lemon cake that you can find HERE.

 We spent the evening with good friends and family, gathered together as the sun set, enjoying each others company and taking some pictures in the fading light of my pregnant friend, cousin, and sister who have all been blessed with little girls!  Looks like I have all the more reasons to continue doing tea parties!

Because it was so late, the pictures didn't turn out as clear as I had hoped.  So they got stylized a bit. The last one stylized though was too dark, but thats the three little girls on the way in order of due date!

Recipe for Rose Petifores are found HERE!
Recipe for Lemon and Lavender cookies HERE!

Soda Shop Cupcake Party

What could be more fun then having an exciting Soda Pop Cupcake party in the middle of Summer!  I wanted to bring back some of the old 50's Soda Shoppe favorites like Purple Cows, Limeaide, and Orange Dream but give it a modern twist!

The table was simple with Orange Dream, Limeaide, Purple Cow cupcakes and traditional drinks with soda pop and ice cream!

The bright, intense colors add an exciting back drop to the natural outdoor scenery.  The black and white stripes creates a modern twist to the black and white checkered floor of a 50's style dinner.

 The cake plates were simple white pots with black and white stripped plates placed on top, all items were purchased at Ikea. Each signs was placed in cute frames to make the labels pop!

The amazing cupcakes were moist and intense with flavor, you can find the recipes HERE!  The cupcakes look a little different because I decided to try them out and make them a little cuter for the party.  The Orange Dream cupcake was pipped with orange stripped frosting,  The Limiade cupcakes were given each a little lime wedge. The Purple Cow, which is a grape and vanilla inspired cupcake, was made with icing and homemade fondant that you can find the recipe on Purple Chocolat Home HERE.  I tried to make the top look like a cow, but it didnt work out as well as I had hoped!

Soda Shop Cupcakes

Nothing screams 50's Soda Shops flavors like Purple Cow, Limeade, and Orange Dream drinks. So I thought to take a little twist on things, why not make them into cupcakes.  I used the same recipe that I found off of Annies Eats for her Coca Cola cupcakes found HERE, and then I adapted my recipes from her original one.  Here it what was done differently...

Soda Shop Cupcakes

Yields:10-12 Cupcakes

Ingredients:

For the Cupcakes:

2 C. All Purpose Flour ( I used Cake Flour)

1/2 tsp. Baking Soda

1/4 tsp. Salt

3/4 C. Sugar

8 T. Unsalted Butter at room temperature

1 Large Egg

1/2 C. Buttermilk

3/4 C. Soda Pop

2 tsp. Flavoring (Grape, Orange or 1 Lime juiced)

2 tsp. Vanilla (I used Clear Mexican Vanilla)

1 tsp. Food Coloring

For the Frosting:

2/3 C. Heavy Cream

3-4 T. of Powdered Sugar

Directions:

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.  In a medium bowl combine the flour, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Soda Pop, flavoring, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.


To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.  Spoon or pipe the whipped cream on top of the cupcakes and add whatever garnish you want.  I added straws when I first made this recipe, but at the party you will notice that i did fondant on the Purple cow, Limes on the Limeade, and orange swirls on the Orange Cream.  

Purple Cows I used a grape soda pop and grape extract.  You will have to go to a speciality store to get that, I actually used extract for candy and they turned out tasting just like a purple cow.

Limeade I used one fresh lime and Key Lime Soda Pop.  You can also use sprite and two limes if you cant find a lime soda.

Orange Cream I used an Orange extract and Orange Dream Soda pop.  


To View Soda Shop Cupcake Party click HERE!


Picked up by Cupcakes Take the Cake, which you can view HERE!