Three batches, 16 cups of sugar, 4 dozen eggs, and 8 lbs of butter later, the cake is baked, the icing is whipped, and the curd is in the fridge! Perhaps the highlight of the baking experience for me was the drama of the Swiss Meringue Buttercream icing. Quite frankly, making this icing was a bit ...
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Making a Wedding Cake: Part Two – Tasting
Thursday night we prepared our first test cake, a Lemon Wedding Cake courtesy of Martha Stewart. It baked up beautifully golden brown and slid right out of the 8" round pan. Friday, I carefully sliced the cake horizontally in half, and then in a semi-circle so we could experiment with a four layer ...
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Making a Wedding Cake: Part One – Planning
For the coming week, this blog's posts may seem a bit out of the ordinary. The tales of building, gardening, and wild-haired children are going to have to wait a week while I recount my adventures in cake baking. Not just any cake, but a three tiered wedding cake for 200 guests.
When a local ...
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Gluten-free Raw Buckwheat Granola Recipe
For the past 15 years I have been on a quest to make the perfect granola. Admittedly, some years that pursuit has looked more like roaming the shelves of the natural food store, searching for the perfect blend of nutty crunch - a granola that could stand up to milk without getting soggy. ...
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Out the Front Door
There is just so much going on outside our front door right now. Red bud and apple trees bursting into bloom, outdoor kitchen areas taking shape, gardens growing bit by bit, native trees planted. It's almost too much to even try to capture in words, but sometimes a photo captures a moment in time ...
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Preparing
Making the best of a very cold, rainy day last week, Brian traveled with truck and trailer across the state line to Illinois to a large building supply warehouse. He went with lists, measurements, and a vision, and came back with ten windows and two doors for our small cottage.
In the building ...
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