Royal Wedding Cake 2018

Royal Highnesses The Duke and Duchess of Sussex

Wedding Cake

Lemon Elderflower Cake à la the Royal Wedding

Voilet By Claire Ptak

http://people.com/royals/royal-wedding-prince-harry-meghan-markle-wedding-cake-photo-lemon-elderflower/
https://twitter.com/RoyalFamily

Lemon Elderflower Cake à la the Royal Wedding

4 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
4 sticks unsalted butter, at room temperature
2 cups plus 1 Tbsp. sugar, divided
Zest of 2 lemons
8 large eggs
2 cups sour cream, at room temperature
6 Tbsp. lemon juice, divided
¼ cup elderflower liqueur (such as St. Germain)

Frosting:

8 sticks unsalted butter, at room temperature
4 (1 lb.) boxes confectioner’s sugar
4 tsp. vanilla extract
8 tbsp. whole milk
Green, yellow and pink gel food coloring

1. Make cake: Preheat oven to 350°. Mist two 9-inch round cake pans and two 6-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add 2 cups sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ⅓ of flour mixture. Stir in 4 tablespoons lemon juice.

2. Divide batter between pans, filling each pan about ½ way full. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.

3. In a small bowl, stir together remaining 1 tablespoon sugar, 2 tablespoons lemon juice and the elderflower liqueur until sugar has dissolved. Set aside.

4. Make frosting: Using an electric mixer on medium speed, beat butter until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add confectioner’s sugar. Add vanilla and whole milk and continue to beat until light and fluffy. Reserve 3/4 cup frosting and divide among three bowls. Dye each bowl of frosting green, yellow and pink with gel food coloring. Leave the rest of the frosting white.

5. Assemble cakes: Using a serrated knife, carefully slice all 4 cakes horizontally into 2 layers. Using a pastry brush, brush the elderflower and lemon mixture on the cut side of each cake layer. Place one 9-inch layer on a platter. Spread with a layer of buttercream and top with second 9 inch layer. Repeat with more buttercream and remaining 9-inch cake layers. Spread buttercream over top and sides of cake. Repeat entire procedure again with 6-inch cake layers.

6. To create the watercolor affect, place cakes on a revolving cake stand one at a time. Dollop 1 teaspoon of green, yellow and pink buttercream sporadically around the sides of cake. Use a dough scraper placed vertically on the side of the cake and blend the colors around the cake by keeping the scraper in place and rotating the cake stand. Stack 6-inch cake on top of 9-inch cake. Top with fresh flowers and serve.

Congratulations to Their Royal Highnesses The Duke and Duchess of Sussex

#Justmarried #Royalwedding #weddingcake
#royalfamily #royalhighinesses #dukeandduchess #sussex

#Justmarried #Royalwedding #weddingcake #royalfamily #royalhighinesses #dukeandduchess #sussex



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Banana Pound Cake

Banana Pound Cake

Ingredients

½ cup (1 sticks) butter or margarine

¾ cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

 ¾ cups all purpose flour

¼ cups whole wheat all purpose flour

½ cup mashed banana (1 large banana or 2 small)

½ teaspoon baking powder

Method

1.      Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.

2.    Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add banana mixture and flavoring.  Add flour, salt and baking powder at low speed, 1/4 cup at a time, scraping down bowl with each addition. 

3.    Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from pan; transfer to wire rack to cool completely.

4.    Makes 2 mini loaves or toaster oven sheet size pan.

Banana Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Almond Fruit And Nut Cookies

Almond Fruit And Nut Cookies

Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
1 heaping tablespoon peanuts
1 heaping tablespoon raisins
1 heaping tablespoon cranberries

Method

1.   Preheat oven to 350 degrees.
2.   Grease cookie sheets.
3.   Cream together butter, vegetable shortening and sugar.
4.   Add egg and almond extract.
5.   Combine together all dry ingredients, flour, salt and baking powder.
6.   Add and blend into cream mixture.
7.   Fo!d in peanuts, raisins and cranberries.
8.   Refrigerate for approximately one hour.
9.   Slightly flour board and rolling pin.  Place cookie dough and roll out to approximately 1/4 inch thick.   Cut out with 3 inch round cookie cutter or to shape of choice.   Move to greased cookie sheets and set approximately 2 inch apart.
10.   Bake 350 degrees for 12 to 15 minutes.
11.  Place on cooling rack to cool.
12   Store in airtight cookie jars.
13.   Makes 24 cookies.

Almond Fruit And Nut Cookies were made by ShirleyAnn Pearma n
Photography by ShirleyAnn Pearman

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Graduation 2018 New England Institute Of Technology

Congratulations To All New England Tech 2018 Graduates

New England Institute Of Technology, Commencement, 

May 6, 2018

Dunkin' Donuts Center, Providence,  RI

Special Congratulations to Dwaynisha Pearman, for her achievement in the Associate In Science Degree in Nursing.

Special Congratulations to all Bermudian Graduates.

Thank you New England Institute Of Technology from Dwaynisha Pearman, family, friends, and Bermuda.

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Travel

TRAVEL
Boston, Massachusetts
Rhode Island, New England

Good Day Blog Readers

Friday, May 4 2018

Departed from Bermuda to Boston, Massachusetts onto Rhode Island, New England.   The flight over was a very pleasant flight.  It was like a new adventure, as I had not travelled in over 8 years.   Everything appeared to look different in eight years.   The plane interior for one.  The plane digital for example I don't recall being on a flight and the seat in front had all the digital right on the seat.  I remember it being in the isle on a screen look projector.  God, I must be left behind😊.

I am traveling with family and friends going to New England Tech Graduation Ceremony which will be held on Sunday, May 6 2018.  My daughter will be Graduating with her RN in Nursing which we are all very proud of her along with all the graduates from Bermuda and every Graduate.  Congratulations to you all.
We all embarked from Logan Airport on Friday but decided we would stay a little while downtown Boston before coming to Rhode Island.  Well, it's been over 12 years since I have been in an overseas shopping environment.  Boy, was that a new experience too.  The only store we got to was Primark which slogan is "Amazing Fashion, Amazing Prices".  I couldn't believe it I was able to purchase 3 casual tops and a package of socks for under $17.00.  They are not only reasonable but fashionable for everyday casual wear.  Some may say  girl you are cheap, but when you don't have a job and others supporting you have to tighting up rather than be begging and getting on people's nerves.  I now know what my son and daughter would feel like now when they were very young they see everything when they travelled while shopping and I had to put my foot down and say you can't buy it all.😀  Looks like it's biting my tail, meaning like what you sow is what you reap.  "You can't buy it all".😂 You know how it is, you want one for everyday in a different color.
We didn't get into Rhode Isle and settled in our Radisson Hotel until late Bermuda time about almost midnight and it's was way pass my bed time.☺  Everyone else went out at that time but I didn't want to over do it being it's been over 8 years since I last travelled.  I had a pleasant sleep.  Thank You.

Thank you family, friends, Bermuda Airport, Delta, Car Rentals, Radisson, Boston area, New England area etc. for a pleasant day.
Recipe Marketing readers.  My apologies for a little bit of difference in reading and blog posting  this week while on vacation.

Items of under $17.00.

By ShirleyAnn Pearman
Recipe Marketing
http://recipemarketing.blogspot.com

PS

Worked on this blog post coming soon while on the flight.
Almond Fruit And Nuts Cookies.











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Cherry Jam

CHERRY JAM

All photos and videos located here. 

Cherry Jam

Ingredients

1/2 cup cherries (Bermuda)

1/4 cup sugar

1/2 to 1 cup water (just enough to cover all cherries)

Method

Wash and clean cherries.  Place cherries into a medium size sauce pan and add water bring to boil and cook for 20 minutes or until soft enough to mash and remove seeds.  Drain water and mash.   Add sugar and blend.  Cook further for another 20 minutes or until thicken to jam consistency.  Spoon into bowl or jar to cool.

Cherry Jam was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived and was aspired from this Recipe from the Bermuda Best Recipes.

Bermuda Cherry Jam

6 qts. of cherries, wash and put on to boil with 1/2 pt. of water.  Boil until they can be crushed from pits.  Crush through a colander.  Add to every 3 cups of crushed fruit, 6 1/2 cups of sugar.  Bring fruit and sugar to a boil for 20 to 30 minutes, then add 1/2 bottle Certo.  Boil for 2 minutes and bottle.
Recipe by Mrs. W.E.Meyer.

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Whole Wheat Butter Cream Sandwich Cookies

Whole Wheat Butter Cream Sandwich Cookies

All photos to this post are located here.   Please click here.

Recipe

Ingredients

2 oz whole wheat flour 

4 oz flour

2 oz sugar

2 oz butter or margarine

1/4 teaspoon lemon flavoring 

Filling

¼ cup butter

6 – 8 tablespoons icing sugar

1/8 lemon flavoring 

Method

1.                  Mix flours and sugar on a pastry board.

2.                  Work in the butter or margarine and flavoring..

3.                  Roll out to about ½ -cm (¼ –inch) thick and cut into round shapes.  

4.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 10 - 12 minutes. 

5.                  Cool on the baking sheet.

6.                  Cream butter and icing sugar.  

7.                  When cool, spread the cookies with (butter cream mixture). Sandwich together.

Similar Recipes

Custard Cream Cookies Recipe
Cherry Biscuits

Whole Wheat Butter Cream Sandwich Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

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Carrot Cake

All the photos of the Carrot Cake is located herewith.

Group 1 Photos 
Group 2 Photos

Carrot Cake 

Ingredients

1/4 cup whole wheat all purpose flour
3/4 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 1/2 cup grated raw carrots

Optional Icing (Drizzle)
1/4 cup icing sugar
1 - 2 teaspoons milk or water
1/4 teaspoon vanilla 

Method

Grease and flour 3 mini loaf pans;  set aside.  Preheat oven to 350 degrees.  In a large mixing bowl, sift together flours, sugar, baking soda, cinnamon, and salt.  Add eggs and oil; blend well. Add carrots; blend well.  Pour batter into prepared pans.  Bake for 25 to 30 minutes before turning out onto a wire rack to cool completely.   Optional drizzle with frosting.  

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Pound Cakes Made With Whole Wheat Flour

Recipes

Whole Wheat Fruit Pound Cake Recipe 

Whole Wheat Pound Cake Recipe 

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