cakes on display

no recipe update today. just a quick polaroid of cakes the bunny on a shelf! SO NAUGHTY

100% lemonade!

100% lemonade

the weatherman says its going to be 100% hothot summer weather. i say its 100% lemonade weather! this lemonade is light, crisp, lemony, the perfect amount of sweet and 100% good feelings. drink and feel nice!


5 lemons
1 1/4 quarts water
1 1/4 C sugar


1.peel the rind from lemons (i grated) and cut into 1/2 inch slices. set aside lemons
2. place rinds in bowl and sprinkle with sugar. let stand for 1 hour as the sugar absorbs the oils from the lemon.



3. bring water to a boil and pour into bowl with the lemon sugar mixture. let cool for about 20 minutes & then remove the rinds.



4. squeeze the juice from the lemons in a separate bowl & then pour the juice into the sugar mixture through a strainer. stir well. pour into a pitcher and place in fridge to cool.

lamingtons

lamingtons

a chocolate and coconut covered treat from australia. i like australia!

1/2 C butter
3/4 C sugar
1 t vanilla
2 eggs
2 C all purpose flour
4 t baking powder
1/8 t salt


1/2 C milk
4 C confectioners sugar
1/3 C unsweetened cocoa powder
2 T butter melted
1/2 C milk
2 8 oz packages of flaked coconut

1. preheat oven to 375 degrees F. grease and flour 8x12" rectangular pan. sift together the flour, paking powder and salt. set aside.
2. in a large bowl, cream together 1/2 C butter, 3/4 C sugar and the vanilla until light and fluffy. add the eggs one at a time, beating well with each addition. add the flour mixture alternately with the milk and beat well.
3. pour batter into the prepared pan. bake in the oven for 30-40 minutes or until a toothpick inserted comes out clean. let stand 5 minutes, then turn out onto a wire rack and cool completely. store overnight to let the cake firm up before icing.
4. to make icing: in a large bowl, combine confectioners sugar and cocoa. in a saucepan, heat milk and 2 T butter until the butter is melted. Add the milk to the sugar mixture and mix well to creat a fluid, but not too runny, icing.



to assemble: cut the cake into 24 squares. place the coconut in a shallow container. using a fork, dip each square into the icing and then in the coconut and place onto wire rack or parchment.

* any firm type of plain cake can be used - butter cake, pound cake, madeira cake or genoise sponge.