26.4.18

the Royal Baby + a cake + name predictions

This week started off pretty fun with the announcement of the Royal Baby being born! I know I probably shouldn't even care, but I can't help it. My whole life I've been drawn to the English Royal family. As a tween I would sneak a look at my friend's mom's People magazines whenever Price William was in them (he was my celebrity crush, haha!). I remember getting up in the middle of the night with my dad to watch Princess Diana's funeral and wiping away tears as the family walked behind her coffin. I even woke at 4am with baby Lily to watch William and Kate's wedding back in 2011. If that wasn't enough to bolster a Royal interest, my recent trip to London, England (I still haven't blogged about it, but I promise I will!) hurled me over the edge into fully fledged fandom. Morgan and I even saw Princess Anne boarding a helicopter on the Kensington Palace lawn while we were digesting a lovely High Tea. We were in a frenzy and maybe haven't ever calmed down since. Thus, Royal Baby hysteria.
source: @drawadriandraw
I love making cakes so the kids and I decided it was necessary to have one for the baby Prince on Monday. Obviously. I made angel food cake, inspired by Anna Olsen's recipe and topped it with Martha Stewart's No Fuss pastry Cream and various blue coloured berries, because IT'S A BOY.  Also before they announce the name, I have to get my prediction out! I think he'll be Albert Philip William. Boom. ***UPDATE: I was wrong, as you've probably learned by now. I can't say I love the name Louis, and certainly not Charles only because I know he's named after Prince Charles who wasn't the greatest back in Princess Diana's days.


ANGEL FOOD CAKE:

  • 1 cup cake & pastry flour
  • 1 cup granulated sugar
  • 8 large egg whites, room temperature
  • ½ tsp cream of tartar
  • pinch salt
  • ½ cup icing sugar, sifted
  • 1 tsp vanilla extract
  1. Preheat the oven to 325 °F
  2. Sift the flour and granulated sugar, set aside. 
  3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar (lower the speed when adding), whipping until the whites hold a medium peak when the beaters are lifted.  Stir in the vanilla.
  4. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily.  Scrape the batter into two 9-inch cake pans, spread it to level and bake the cake for 30-35 minutes.
 from Anna Olsen.


NO-FUSS PASTRY CREAM:
  •  ½ cup sugar
  • 14 cup corn starch
  • pinch of salt
  • 4 egg yolks
  • 2 cups milk
  • 2 table spoons butter
  • 1 table spoon vanilla extract
 
1. Whisk together sugar, cornstarch, and salt in a medium saucepan. 
2. Whisk together milk and egg yolks in a glass measuring cup. 
3. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. 
4. Remove from heat and add vanilla.
5. Strain pastry cream through a fine-mesh sieve into a bowl. 
6. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth. 

from Martha Stewart

This pastry cream is truly so simple and fool-proof. Just make sure it gets hot enough for the corn starch (a thickener) to start working. It's my new favourite way to top a cake, and much healthier than butter cream or whipped cream! Top with berries or chocolate shavings.

2 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. My prediction: Arthur James Phillip.
    Also, that cakes looks divine. The best new-baby gift someone gave me was a cake. Hunger + sweet tooth = GIVE ME ALL THE CAKE. You should probably send this to Kate.

    ReplyDelete