Happy Pride Week Everyone! There have been loads of activities and events happening around Vancouver this week, and on Thursday, my company hosted a pride potluck lunch for all the staff in the office. For my contribution, I decided to make this massive six layer rainbow cake!
This week has been a hot one. I was out grocery shopping after work one day and I couldn’t resist making an impulse purchase of a big box of popsicles. I didn’t even wait until I was home before opening the box and eating one, hoping it would cool me down a bit on the walk.
This past week, the blueberries on my little blueberry bush have finally started to ripen. This is the first year we’ve gotten fruit off our little plant so I’ve been more excited than I probably should be about this phenomenon. To celebrate, I decided I should find a new blueberry-something recipe to try out.
When it comes to cake decorating, I’m all about embracing low effort, high impact techniques, and these hydrangea cupcakes definitely fall into that category. Using a very simple piping method, you can quickly and easily create these beautiful, blooming cupcakes!
The beauty of lemon curd is that it tastes amazing on almost anything. It’s delicious when used as a filling for cakes, but you can also use it as a filling for tarts, spread it on scones and pancakes, layer it in a parfait or trifle, or even have it as a topping on ice cream! The possibilities are endless.
Do you like chocolate? Do you like caramel? Do you like rice krispies? If you answered yes to any of these questions, you’re probably going to like these chocolate caramel rice krispies squares.
I made this rhubarb upside-down cake for the first time last year and I couldn’t resist making it again! The first time I made it, I baked it as a 9 inch round cake, but this time I wanted to see how it would turn out if miniaturized. Spoiler alert – it turned out great!
I am officially obsessed with these strawberry rhubarb hand pies. The filling is to die. It’s fruity and sweet and a little bit tart. The pastry is rich and buttery. I ended up making them twice this week and both batches disappeared very quickly. I’ve had to restrain myself from making a third batch!
Earlier this spring I planted an abundance of radish seeds, expecting that most of them wouldn’t sprout. Lo and behold they all sprouted, so we have been eating radishes for breakfast, lunch and dinner for two weeks now. The latest radish dish I concocted was this potato salad.
I had two recipe ideas in mind to try this week – one was for mini victorian sponge cakes, the other was for these cheese muffins. I did a quick survey with some friends and co-workers to see what they thought sounded better. A resounding 100% voted in favour of the cheese muffins! Maybe the mini cakes will win out next week.
