Tuesday, August 24, 2010
Boating, reading and nappy
Tuesday, July 20, 2010
What have we been doing this summer?
Wednesday, June 16, 2010
Trucks
Tuesday, June 1, 2010
Lists
Wednesday, May 5, 2010
File These Pics Under "Ways to Embarrass My Son In Front of Future Girlfriends"
Tuesday, April 20, 2010
Finally....
White Chocolate Raspberry Cake
2 nine inch cake pans lined with parchment paper and sprayed with bakers joy or a non-stick spray with flour. (must use parchment paper or you will not be able to get cake out of the pan. The chocolate in the batter sticks to the pan.)
3 squares of Fisher vanilla flavored Almond Bark
½ cup of water
2 ¼ cups of sifted cake flour
2 tsp. Baking powder
¼ tsp. Baking soda
1 cup butter
1 ½ cups sugar
4 eggs separated
1 cup buttermilk
¼ cup sugar
1 jar seedless raspberry jam
1 pint whipping cream
1 tsp. – 2 tsp Vanilla
½ - 1 cup powder sugar
Melt the 3 squares of almond bark and the ½ cup of water in microwave or on stove over low heat. Let cool (if it is not cooled the warm water will cook the eggs in the batter.)
Beat the butter until smooth, add the 1 ½ cups of sugar and beat, add the egg yolks one at a time and beat after each addition. Add the melted white chocolate mixture and stir on low. Add the dry ingredients (flour, baking soda and baking powder) alternating with the buttermilk ending with flour.
In a separate bowl beat the egg whites and add the ¼ cup sugar beat until peaks are formed. Fold this mixture into the cake batter and pour into prepared cake pans.
Bake at 350 for 30-35 minutes test with toothpick or knife inserted in center comes out clean.
Let the cakes cool. (I usually wrap the cakes and freeze, the cakes are easier to ice that way)
Make the icing. Add whip cream vanilla and powder sugar beat on high until peaks are formed. Place one cake on serving plate, stir the raspberry jam and smear onto cake( I do not use the entire jar) Ice the cake with the whip cream and decorate with fresh raspberries and mint leaves is desired.