The party is over at our house. Today is the last day of freedom and tomorrow a new school year begins (for me too!). No more lazy mornings on the deck with coffee, staying up super late reading a good book or keeping pj’s on allll day long if you feel like it. I really love summer and my only wish was that it was just a little longer (say… 10 months longer….)
My kids are away today, all doing something fun for their last day of holidays. I left them a little surprise for their return….
Just a little thank you for being great kids and hanging out with me this summer. For putting my bait on the hook for me, for going for bike rides with me, for walking the dog with me, for playing endless games of Scrabble and SkipBo with me and for staying up late around a camp fire sharing funny stories and things about your life with me.
It’s a new school year and things will soon become hectic and busy. Instead of saying “come sit by the pool with me” I’ll be screaming “for the last time get out of bed or we’ll be late!!”
Nothing says summer like ice cream and this is a fun and whimsical dessert. Would be perfect for a birthday too! I used my favourite Vanilla Swiss Meringue Buttercream (here) and a new Vanilla Cake recipe (below). Just colour icing to suit and have fun! I used a piece of 29″ x 12″ yellow foam board with ribbons glued to the bottom. This idea is from My Cake School Blog, which is full of fabulous resources.
Pure Vanilla Cupcakes
- adapted from Form V Artisan
Makes 18 cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, room temperature
- 1/3 cup full fat sour cream
- 1 tsp pure vanilla extract
- 2/3 cup buttermilkPreheat oven to 350°F. Line 18 standard muffin cups with paper
liners.1. In the bowl of an electric stand mixer, sift together flour,
baking powder, baking soda and salt. Add sugar and mix on low-speed until well
blended. Add softened butter and beat on medium-low speed until butter is coated
with flour and mixture resembles dry crumbs, about 3 minutes. Increase speed to
medium and beat 30 seconds longer.2. In a medium bowl, whisk together eggs, sour cream and vanilla extract until smooth. Add to the flour mixture and
mix on medium-low speed until moistened and the batter begins to form webs along
the sides of the bowl and the beater, about 45 seconds. With mixer on low speed,
gradually add milk and beat until batter is smooth, about 20 seconds. Scrape
down the sides of the bowl and mix until batter is light, airy and creamy
looking, another 15-20 seconds on medium to medium-low speed. Do not over
3. Divide batter evenly among muffin cups, filling them about
two-thirds full. Bake until a toothpick or wooden skewer inserted into the
center of the cakes comes out clean, about 18 minutes. Transfer cakes to wire
racks to cool completely.