I'm sorry, but I'm going to talk about Disney here for a second.
Actually, I'm not that sorry. ;)
Things are falling together for our trip with Bakingdom and we. can't. wait.
We reserved our seats at the Tomorrowland Terrace Fireworks Party in the Magic Kingdom, our hotels are paid off, and as of yesterday, the tickets are purchased!
Something rather odd has happened too, I think my husband is actually getting excited! He told us that he's looking forward to the Animal Kingdom Safari and going to Hollywood Studios!
In just three months we will be making the long drive to Florida. We can't wait! Well, Bean and I. Hubs is coming around. I can't wait to finally meet Darla. It's going to be an amazing time. Cap all this off with the fact that we are going to the Wizarding World of Harry Potter & seeing the new Diagon Alley sections! We are going to be such happy little nerds!
However, three more months. It'll go fast, but creep along at the same time.
I made cake to pass a little time. Here you go.
This is a Frech Vanilla Cake with a few strawberries thrown in. It is topped with a simple vanilla buttercream and drizzled with a strawberry sauce.
It's pretty divine.
I topped my cake with three sugared strawberries. A beautiful decoration. Delicious too.
This is a wonderful summer treat. It requires a few steps, but all are easy.
If you take this to a summer picnic/graduation party/family reunion, you are sure to get ooh and ahhs!
It took my mind of Disney for a few minutes, anyway!
by Tina @ Sugar Bean Bakers
For the cake
1 box French Vanilla Cake mix, plus ingredients listed on back of box
1/2 cup washed, dried, hulled, and chopped strawberries
Preheat oven to 350 F
Prepare cake according to back of box. When completed, gently stir in strawberries.
Pour into prepared pan. Sprinkle sugar over the cake, if desired. Bake according to box directions.
For the icing
1 stick unsalted butter, at room temperature
2 cups confectioner's sugar
pinch of salt
1 tablespoon heavy cream
1 teaspoon vanilla extract
In the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until well combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla
Swirl over cooled cake. I used the "rosette" look.
This link explains it, it's easy!
How to sugar fruit
2 cups berries, washed, dried, hulled, and chopped strawberries
4 Tablespoons sugar
2 Tablespoons water
2 teaspoons cornstarch
Add all ingredients to a pan. Stir well to combine cornstarch. Heat over medium, bring to a boil stirring constantly, then simmer for 5 minutes. Remove from heat and allow to cool to room temp. You can use this way if you like the chunks of berries or blend in a blender/food processor for a smooth sauce. Store remaining sauce in refrigerator. It will keep about 3 days.