We spent Thursday night quietly indulging in wine and cheese, gossiping while we ignored crummy tv shows, sorting through clothes, rearranging furniture, discussing Pinterest projects, and just generally catching up with one another. Typical sister stuff. It reminds me how much I've missed having another lady around the house to do this kind of stuff with! Living with a boy can be such a drag sometimes. Oh, brother no thank you; sometimes you need oh, sister. Despite our evening of girly good times, we are getting old and decided to hit the hay kind of early so that we could have a full and fabulous Friday.
And it was Friday that saw the real fun and excitement - after early morning errands and some back and forth texting, we decided that something needed to be baked in honor of the Easter holiday. There's a recipe that I've been dying to try out ever since I moved back to Baltimore so I roped her into helping me out with it. After struggling with my new split box spring (finally, Honey and I have a real bed!) we strapped on some windbreakers. A lovely stroll through the neighborhood on a breezy and sunny morning brought us to my favorite place, the grocery store! Along with about a million eggs, we picked up the rest of the ingredients for a Lady Baltimore cake.
|how many more minutes?|
|can you even tell that this is tiered?|
2 1/2 c sifted cake flour (with baking powder and salt premixed in)
1 c milk
1 1/2 tsp vanilla extract
1/4 c vegetable shortening
1/4 c unsalted butter, room temp
1 1/2 c granulated sugar
4 egg whites
fruit & nut filling (recipe as follows)
meringue fristing (recipe as follows)
1. Preheat oven to 350; prepare 2-3 8" or 9" pans with butter and flour. In a bowl, combine milk and vanilla, set aside. In the bowl of you mixer cream together shortening, butter and sugar until light and fluffy.
2. With the mixer on low, alternately add flour and milk, mixing well and scraping down the sides of the bowl, beginning and ending with the flour.
3. In a clean bowl, using a clean beater, beat the egg whites until stiff peaks form. Slowly and gently fold the egg whites into the batter in quarters to lighten the mix. Evenly spoon the batter into the pans and bake 30-35 minutes or until a toothpick comes out clean. Let cool before icing.
|does it count as child labor when it's you kid sister?|
fruit & nut filling
1/4 c raisins, finely chopped
1/4 c figs, cut in strips
1/4 c dried cherries, chopped
1/2 c walnuts, finely chopped
2 eggs whites
1 1/2 c granulated sugar
2/3 c water
1 tsp light corn syrup
1 tsp vanilla extract
1. With a clean mixer, beat the egg whites until stiff peaks form, set aside.
2. In a small sauce pan over medium heat, combine sugar, corn syrup and water, stirring frequently. Increasing heat to high stop stirring and allow mixture to reach a steady boil. When a candy thermometer reads 248 degrees, remove from heat.
3. With the mixer at a medium-high speed, slowly pour the hot mixture over the already beaten egg whites. Add vanilla and continue to beat until the mixture is cool, thick and shiny. Mix about 1/3 - 1/2 of the icing with the fruit and nut mix to spread between the layers.
|we suggest indulging in this cake whilst wearing your most fabulous easter bonnet!|
|can you tell which one I decorated?|
|hoppy easter from these cute little bunnies!|