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VANILLA CAKE:
*I used one recipe per flavor
• HOW TO MAKE VANILLA CA...
CREAM CHEESE FROSTING:
*I tripled this recipe for all 4 cakes
• CLASSIC CREAM CHEESE F...
ICING INGREDIENTS:
Yield: for 1 cake
2 cups powdered sugar
1-2 tbsp milk (or lemon juice if you want for lemon petit fours)
1-3 drops desired food coloring
TIRAMISU PETIT FOURS INGREDIENTS:
8 oz. mascarpone
1/4 cup sugar
1/4 cup coffee
cocoa powder, melted chocolate, and chocolate swirls for garnish
STRAWBERRY PEIT FOURS INGREDIENTS:
HOW TO MAKE JAM:
*You only will use 1/4 of this recipe. Either 1/4 it or make enough for another recipe!
• HOW TO MAKE JAM (STRAW...
Freeze dried strawberries as garnish (I buy these at Trader Joes)
NUTELLA PETIT FOUR INGREDIENTS:
1/4 cup amaretto
1/2-3/4 cup nutella
melted milk chocolate as garnish
LEMON CUSTARD INGREDIENTS:
* I used about a 1/4 of this recipe. But it's great to have for another recipe or breakfast!
3 large eggs
1 egg yolk
1 cup (200g) sugar
2/3 cup (160mL) lemon juice, FRESH
6 Tbsp (90g) butter, cubed
zest of 1 medium lemon
About 10 vanilla wafers, finely chopped
Meringue:
2 egg whites
1/2 cup (100g) sugar
1/8 tsp (2.5g) cream of tartar
1/2 tsp (5mL) vanilla extract
DIRECTIONS:
To a double boiler, add in your eggs, egg yolk, sugar, and lemon juice. Whisk your ingredients together for at least 15 minutes, consistently. If you don't consistently whisk the mixture, the bottom will get too hot and the eggs will cook too much and scramble in the mixture. Bring the mixture up to 170F and it has thickened up. If you don't have a candy thermometer, do not worry about it. Once the liquid has thickened up, it has reached the desired temperature.
Add your custard through a sieve to get out any lumps. Then whisk in your butter, a few cubes at a time, until all the butter has been melted into the custard. Next add in your lemon zest.
Add some plastic wrap to the bowl, making sure to push it all the way down to the custard, so a layer does not form on the custard. Let chill in the refrigerator for about 1 hour.