it’s been one of those weeks
i know it must be June..
because there are all sort of end-of-the-year events to attend
and life gets a little crazy
and i’ve learned a few lessons this week that i’d like to share with you..
i’ve discovered that rushing out and leaving baking in the oven
never did a lemon bar any good
i’ve learned that making dinner and deliveries to your door can be incredibly distracting
and once chocolate and butter is
accidentally boiled the results can
seize up a brownie in no time… er.. flat
and that lavender flow icing shouldn’t be doubled, icing cupfuls miscounted
sieving step averted,
then dumped over when rushing out the door
even if it is for the Best Boxwood lunch with the Birthday Girl
and a newly Engaged Friend
yes.. baking requires
it requires sufficient time to move with
from one activity to the next
or one just might forget
what’s really important
life doesn’t have the chance
to work out the way we plan
is a thoughtful process of movement
as though moving through yoga poses
it’s in the details of stillness
and the mindful meditative
I wouldn’t recommend making these when you’re in a rush *wink*. But I would recommend them for a spring party. These pretty wee lavender cakelets look like “petit fours” in their little silvery cups. I found a few different Martha Stewart cupcakes recipes and maneuvered them around a bit.
I picked up the lavender candies at The Cookbook Company. Martha’s candied edible flowers would have been pretty too.. but I
clearly didn’t have the time. And I used a high quality Caffeine Free Chamomile and Lavender “Yellow and Blue” Tea Blend from Harney & Sons (Waves Cafe in Calgary).
The tops of the cupcakes had to be sliced flat with a sharp knife.. so the icing could flow smoothly overtop. The texture of the icing shouldn’t be too thin and it does need to be strained to get the lumps out. You’ll know you’ve got the right texture/thickness when it almost leaves a thick “track” at first that then disappears as you go round. Put some in a small pitcher with a sharp spout and pour in a circular motion from the outside in. Use the flat tip of a spoon to coax the icing where it’s stubbornly not flowing. Use a toothpick to pop any air bubbles that arise.
After you’ve popped your little candy on top, try not to move the cakes so you don’t get cracks in the icing before it sets.
These were lovely as tiny cakes but would be a bit easier, I think, done up in a full sized cupcake.. probably quicker too if you’re heading out the door… again!