01 October, 2013

CAKES, A PINATA + PRESENTS

The birthday bash was a success, though it turns out to my two-year-olds, beating the pinata is more fun than what is inside.



We celebrated with about 25 friends from all over the world-- Scotland, England, Italy, America, and Canada. I made a yellow coconut cake and cupcakes as well as chocolate cupcakes. All frosted with either white or cocoa honey buttercream. The recipes are below.








For gifts this year we got Sebastian his first Brio train set. Katharina got a Corolle doll and wooden pram, and they both picked out books and small tractors after their breakfast date with Peter on Saturday.




Yellow Coconut Flour Cake  adapted from Our Nourished Roots

1 dozen free-range eggs
2 1/4 cups organic milk
3/4 cups honey
1 1/2 tablespoons vanilla extract
2 cups coconut flour
1/2 teaspoon baking soda
1/4 teaspoon unrefined sea salt
1 1/2 teaspoons ground cinnamon

Preheat oven to 175ºC/350ºF. Butter two round cake pans lined with parchment circles cut to fit pans and butter paper as well.

In large bowl mix eggs, milk, honey, and vanilla until completely blended. In separate bowl whisk coconut flour, baking soda, breaking as many clumps of flour as possible.

Mix dry ingredients into wet and combine very thoroughly with electric mixer.

Pour into prepared pans and bake for 40 mins.

Allow to cool completely before loosening from pans.

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Personally, I don't think I'll use this recipe again. It was far too buttery for our liking. If you enjoy a smooth, buttery frosting, this may be for you.

Golden Honey Vanilla Buttercream Frosting from Our Nourishing Roots

1 1/2 cups organic butter, softened to room temperature
3/4 cup set honey
2 teaspoons vanilla extract
pinch of unrefined salt

Using electric mixer, beat butter and honey until light and fluffy. Add vanilla and salt and continue beating until well incorporated and fluffy.

Use immediately to frost cake. Once frosted, refrigerate until serving.

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I used this recipe to frost a dozen chocolate cupcakes and it was divine. We will definitely use this again.

Chocolate Buttercream Frosting adapted from Our Nourishing Roots

1 cup organic butter, at room temperature
1/2 cup honey (raw if you have access)
2/3 cup organic, fair trade cocoa powder
2 teaspoons vanilla extract

Whisk butter and honey using electric mixer on high for several minutes until well-combined, light and fluffy. Add cocoa powder and vanilla. Gradually increase speed and beat on high for another 3 minutes.

Use immediately, and refrigerate cakes until ready to serve.



1 comment:

  1. What a celebration! Everything looks so great, especially those beautiful two year olds!

    ReplyDelete