![]() ![]() Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Line the bottom of two 8” buttered heart-shaped cake pans with parchment paper. ![]() Arrange two racks in the center of the oven. Scroll through our gorgeous photos above and take in all the romantic inspiration, including all the stunning anemones, lilac, vibernum greens and other blooms by Twig & Twine.įor the chocolate pots and lavender ice cream, pop over to RipPlusTan today for all of the other recipes! ![]() If there is ever a time to indulge your sweet tooth it’s Valentine’s Day and Annie’s recipe are well worth the splurge. These paper maiche boxes full of purple carrots and french radishes were almost as irresistible as the frosting itself! For more of our favorite tips on dealing with sugar look here. Wondering how we recovered from the sugar high? Green juices and crudite (in heart-shaped boxes) of course. Annie also whipped up chocolate pots de creme, lavender ice cream and a gorgeous pavlova we’re sharing tomorrow. With the help of chef Annie Campbell Jenni stuffed her kitchen with about as many heart-shaped layer cakes, flowers, bowls of frosting, and fresh berries as it could contain and let guests go wild. Normally, we can count on these little fêtes for fresh new grain salad recipes and gluten-free goodies, but this month Jenni had something a little more decadent up her sleeve. We love our gatherings with designer and stylish hostess, Jenni Kayne. ![]()
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