My friend opened her own Ballet Studio and she celebrated the anniversary today! How did they want to celebrate? With cupcakes of course! The studio's name is Dance With Purpose. What's awesome about this studio is she really focuses on young girls dancing for God which is pretty cool. Ballet can be very competitive, we all saw how Black Swan turned out :/and she wants to keep it all in Jesus.
I loved making the cute tutu's with the top and itty bitty ballet slippers. The flavors we're chocolate chocolate, vanilla vanilla (I'm not too creative on these names for flavors), strawberries and cream. I should of done a close up on the fresh strawberries and cream swirl on the frosting, delish!
A few weeks ago a friend had a 1st B-day party with the theme of balloons. So we went for a simple cake with colorful balloons on top. The balloons we're definitely a hit with my kids.
The cake was chocolate with cookies and cream filling and swiss meringue buttercream.
The frosting was a swiss meringue buttercream. It is not as sweet as buttercream because you don't use powdered sugar. Here is the recipe from Annie's Eats.
Ingredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
Directions:
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Yield: about 5 cups
