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These phots are a week late, but I thought I’d share them anyway. Last Wednesday I went to see the cherry blossoms on the day they peaked. If you ever have the chance to see them when they are in full bloom I highly recommend it! I think it looks like the branches are covered in fluffy, pink, cotton candy. It is always crowded, but it’s completely worth it.
So do you want to know the best part about Valentine’s Day? (And Mother’s Day too for that matter.) The price of flowers the week after! Keep your eyes open, I always find great sales on flowers at grocery stores everywhere the week after these holidays. Especially keep your eye open for flowers that aren’t red or pink. Last year I made an amazing bouquet, and I plan to do it again this year (pictures hopefully to follow!).
Somehow it is already Tuesday. How did that happen?
I made this cake over the weekend, and of course forgot to take a picture. But it was tasty if I do say so myself. I made two alterations. 1) I substituted the butter and lemon flavoring with vanilla extract, 3 tsp. in total. 2) I added about 2 tbls. of crushed lavender, straight from the garden. The lavender combined with the vanilla was divine.
Then I added a dark chocolate cream cheese frosting. In retrospect, I think the frosting was overkill. I should have just garnished with mint and lavender (’cause that’s what I have in the yard right now).
And I finally figured out why a pound cake is called a pound cake (courtesy of my ancient, trusty, Joy of Cooking). Not because you gain a pound. Not because it weighs a pound when finished. But because you traditionally would have used a pound of butter, pound of sugar, pound of eggs, pound of flour and leavening.
Remember the cute tent invitations for a bridal shower for my friend? Well here is the result!
I made little ‘Smore packages for favors, I lucked out that Valentines is around the corner, there were heart-shaped marshmallows! (I am not sure why I took a picture with the tag and bow backwards. Go figure.) I wish my computer was being more cooperative with the pictures, I wasn’t able to post my crepe paper masterpiece in the living room. Maybe I’ll save that one for a rainy day.
The cake is has a browned butter frosting, something I would suggest to give your buttercream frosting a little kick. All you do is brown the butter the night before, let it cool, and then make your buttercream as usual (but be sure to give the butter a good whip before you start adding sugar). The browning gives the butter a lovely carmelized taste. So good. . .
How cool is this park! Next time I am in NY I’m totally going here.