Here’s a little sneak peek at a few of the adorable new cabochons I recently got… I can’t wait to turn them in to rings, earrings and hair pins!
As I mentioned in a previous post, some of the girls I work with (and the rest of the extended Barefoot Contessa family) had an Easter party a few weeks ago. We all had a great time and filled up on some very, very yummy Easter-themed treats (I made pink ‘ombre’ cupcakes if you recall)
Unfortunately the lighting wasn’t great, as the party took place after work at 7pm – so I apologize the pictures aren’t super great. Also, I have to admit, the best pictures are actually on Barefoot Contessa‘s blog – take a peek.
I also apologize for the fact that that’s all I have to say about the party right now… I have been writing this post in-between making 42 (yes forty two) teacup candles while waiting for the wax to melt and frankly I’m exhausted.
I seem to be on a Easter cupcake roll this year! First I made pink ombre cupcakes for the BFC Easter party, and then this past weekend I made chocolate cupcakes as a post Easter dinner treat.
I adapted this recipe from a cake recipe that has been eaten and enjoyed by my family for years – it is the cake that makes birthdays complete and occasions really feel like a celebration. I was originally going to make the cupcakes for a friend’s birthday, but ran out of time before the party (she had a cake though don’t worry!) and so the ingredients I bought wouldn’t go to waste, they became Easter cupcakes instead (since there’s usually a lack of chocolate at Easter and all…)
Both the cake part and the icing are made from scratch, so this was no easy feat, luckily I made sure my mum (the baker of almost all cakes previous) was on hand to help put out any fires that arose (figuratively thank goodness). It turns out that I’m a messy baker, especially when baking from scratch in a small kitchen, and in the interest of not completely ruining my phone or camera there aren’t really any pictures of the baking process. To make up for it, I shall share my most favourite chocolate cake (and now cupcake) recipe with you all.
It’s been far too long since I blogged! I have been meaning to do this post for about a week now, but have been busy with the Easter party, birthday celebrations and, oh you know, life. Anyways here are the pretty pink (almost) ombre cupcakes I made for the BFC Easter Party! To up the pink factor I used the cupcake liners I made before. Just like the liners before them, the cupcakes didn’t turn out quite like I thought they would (I’m not sure if I’m liking this trend that seems to keep happening) but they looked pretty – and tasted yummy – all the same!
Unfortunately I didn’t have time to make the cake batter from scratch, so a box mix had to do. I just followed the instructions on the box, divided the mixture in to three bowls, added different amounts of food colouring to make the varying degrees of pinkness and then scooped them in to the cupcake liners from darkest to lightest, baked and voila!
I would however recommend doing a dark bottom, medium or light pink middle and a plain top. As you can see the two lighter pink shades just kind of blended together and so it didn’t really look ombre… hence the quotation marks in the title.
I would recommend leaving the most batter in the plain or lightest batter colour bowl, because it’s far easier to just make the batter darker rather than lighter. Trust me.
Try to find a thicker cake mix – it makes things much easier when trying to layer the colours. I used Betty Crocker French Vanilla mix for these pink ones and it was thicker than the plain ‘White Cake’ mix, which I used for the disastrous purple ones (not even going there) and the pink ones actually look like they have layers.
Although there was one success story…
Julia got the best one of the bunch! If you look closely you can see all three colours – yay!