seeing the joy and love
dance across candelit faces at a wedding is the
perfect felicitous moment for guests to self-reflect..
on the love they have..
the love they felt
at one time..
or the love they hope to experience again
i love this quote
“Understand that everyone who has shown up in your life
arrived to help you become the person
you now are, appreciate and love them.”
that enters our life is a gift
back to us our truest feelings about ourselves
whether we feel we are
worthy of love..
ready for love..
or even have a deeper understanding of
what love is
there are no mistakes in
us an intimate glimpse within-
an opportunity for self-reflection of our beliefs about life and
our authentic selves-
we daily affirm as our
this is our
regulates our thoughts and perceptions
and guides our decision making
those beliefs we have about ourselves
it seems, rarely arrives boldly at first
arrives cloaked in subtle nuances..
in the most fleeting of
moments glimpsed that are easy to
can be a touchstone that
connects us with our intuition
and helps us to live a life
that is more spiritually uplifting, heart-centered
that resonates with our
Once we are aligned with intution..
decisions come easier
and we can attract
people and events into our lives
that enable us to become more
and to live our lives aligned with the higher
universal gift of
for truly loving
ourselves and others
“Everything is in motion. Everything flows. Everything is vibrating.”
This would be the prettiest cake for a winter wedding. Recipes were gathered and mixed to make a “white” version of my Naked Red Velvet Layer Cake last Christmas. A Simple White Cake from All Recipes was the base, inspiration and a white chocolate ganache came from a Sparkling Cranberry White Chocolate Cake baked by the Life, Love and Sugar blog.
- 2 cup white granulated sugar
- 1 cup butter
- 4 eggs
- 4 tsp vanilla
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 cup whole milk
- 3 cups cranberries, rinsed and patted dry
- Preheat oven to 350F.
- Grease three straight edged round 9" baking tins. Line with waxed paper or parchment and grease then shake flour over the pans, tapping excess out.
- In a mixing bowl fitted with a paddle attachment, cream the butter and sugar until smooth and fluffy. Beat in each egg then add the vanilla and blend to mix.
- In a separate bowl, combine the flour and baking powder. Add this mixture to the batter and blend on low to mix. Blend in the milk gradually until all ingredients are thoroughly mixed.
- Hand stir the cranberries into the batter.
- Pour into each of the three cake tins, trying to have equal amounts in each.
- Bake for 25-30 minutes or until lightly browned and a cake tester inserted in the center comes out clean.
- 12 oz white chocolate chips
- 3/4 cup (180ml) heavy whipping cream
- 3/4 cup (168g) butter, room temperature
- 8-9 cups (920-1035g) powdered confectioner's sugar
- Pour white chocolate chips into the large metal mixing bowl on your stand mixer.
- In a saucepan on the stove, heat the milk until it begins to simmer and is heated throughout.
- Pour the hot milk over the chocolate chips, whisking to melt the chocolate and combine.
- Once cooled and somewhat thickened, beat the ganache white chocolate mixture until fluffy.
- Beat in the butter, adding a little at a time.
- Slowly mix in the powdered sugar, a little at a time, blending until the icing is fluffy and the right consistency for spreading. If needed add a little more cream or icing sugar to achieve this consistency.
- 1/3 cup water
- 1/3 cup granulated sugar
- 3 cups cranberries at room temperature
- 1 to 1 1/2 cups granulated sugar
- 8" round white cardboard cake board
- Set a wire rack over paper towel. Then in a large saucepan, add the water and sugar and set over medium high heat. Once the mixture begins to simmer (not boil), take off the heat and stir in the cranberries. Do not keep them in too long or they will begin to pop and soften, this doesn't work well for sugared cranberries, they will turn to mush if cooked. Remove with a slotted spoon and spread out on the prepared wire rack. Allow to cool for about an hour or until tacky to the touch. Measure the rest of the sugar onto a plate or wide mouth bowl. Separate then roll the cranberries in the sugar then place on a plate to cool for another hour.
- simple white cake
- white chocolate ganache
- sugared cranberries
- 8" round white cardboard cake board
- offset spatula
- Smear a bit of frosting on an 8" round cake board, then press one layer top down on the cake board.
- Dollop and smooth a layer of frosting on that layer and press the second layer down gently right side up. Spread with a second thick layer of frosting and place the third layer on top
- Put a thick layer of icing on the very top of the cake, smooth and flatten with a large offset spatula.
- Using a knife, spatula or icing bag, add extra icing all around the cake right where the layers meet so there is no gap between the layers.
- Put the offset spatula vertically against the side of the cake and "scrape" the sides, going around in a smooth motion. Stop now and then to remove the excess icing but don't put it in the "clean" icing as it will have crumbs in it. Clean your spatula as you go and dip in warm water to help spread the white chocolate ganache.
- If you have an area where there isn't enough icing to "scrape", just dollop a little in there to patch it and then scrape round to smooth. Just keep going until you like what you see. At the top you will end up with a little raised edge, just smooth it back onto the top and flatten.
- Top with sugared cranberries just before serving.
Love and blessings,