Harry Potter's Birthday Cake

Harry Potter's Birthday Cake

Jul 31, 2013

Today is Harry's birthday! Being the huge Potter head that I am, I decided to bake a little something as tribute to my favorite fictional character of all time. Chocolate cake is hands-down one of my favorite things of all time so I was rather pleased that Harry's first cake was a "sticky chocolate cake." I love you, JK Rowlng. This cake was literally out of this world. It was super moist, super sticky, and the dark chocolate filling was wonderfully contrasted by the sweet butter cream. It was everything you could possibly want in a cake, and much more. Even licking the bowl was incredible. Basically it was liquid gold. Harry deserves the best, my friends. He saved us from the Dark Lord.

Let me talk to you a bit about this little contraption here...If you don't know what a cake leveler is, find out. If you don't have one, buy one. I'm definitely no cake expert (my frosting jobs will prove that), but this beautiful little gadget I found is so helpful. Stop using a knife to level your cakes!! I used to do that and oh me oh my how my cakes were lopsided! This cuts them so perfectly. I got mine from Michael's but I'm sure any craft or baking store has one.  

Est Voila! I swear and promise to god (not exaggerating, not being biased) this cake is amazing! Like I'll make it and not write "Happee Birthdae Harry" so that I can use it for any occasion. It's exceptionally rich so I'll have another slice tonight with some warm milk to help me pass out. Ahh...life is good today :)

*Adapted from Diamonds for Dessert 

Ingredients

Cake - 

• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 tsp baking soda, baking powder, and salt (each)
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp orange blossom water
• 1 cup boiling water

Chocolate Frosting -

• 6 tbsp butter, room temp
• 3/4 cup cocoa powder
• 1 cup powdered sugar
• 1/2 cup sugar
• 1/3 cup milk
• 1 tsp orange blossom water

Buttercream Frosting - 

• 6 tbsp butter, room temp
• 4 cups powdered sugar
• 1/3 cup milk
• 1 tsp orange blossom water
• red + green food coloring

Directions

Preheat oven to 350F and spray two 9-12" diameter pans with nonstick spray

Sift all dry ingredients (flour, sugar, cocoa powder, baking soda/powder, salt) in a large mixing bowl. Stir in eggs and then add milk, vegetable oil, and orange blossom water. Next, stir in boiling water. Add half the cake batter (about 2 1/2 cups) into each pan and bake for 30 minutes. Cool the cakes completely. 

To make the chocolate frosting, cream butter, then add 1/2 of the cocoa powder and sugar. Add half the milk, and repeat until all ingredients have been added. Cover with plastic wrap until ready to use.

To make the vanilla frosting, cream butter then add 1/2 of the powdered sugar. Add half of the milk and repeat. Scoop a little bit of the frosting in a separate bowl (enough for the letters) and add the green food coloring (I put about 15 drops of green) (I know it sounds like so much but I wanted a darker shade!) For the pink frosting, I added 2 drops of red. Cover bowls with plastic wrap until ready to use. 

To assemble, cut both cakes in half "hamburger style" to have four layers. (I also removed the thin top of the cake to make sure everything was even). Place one layer of cake on wax paper over your plate and add 1/3 of the chocolate frosting. Add the second, and third layer and repeat. On the fourth layer of cake, add the pink frosting all over. After your first coat of frosting, clean your knife/spatula and add another coat. Place the green frosting in a small plastic bag, cut a whole in the corner and write the words "Happee Brthdae Harry" on the cake. Enjoy!

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My Other Bag...

My Other Bag...

Jul 28, 2013

...Is Chanel

My super sweet sister gifted me this fun bag the other day. I was super thrilled to have a cute and funny tote added to my grab-and-go bag collection as the only other tote I have has the Harry Potter logo on it (not complaining). It got a few compliments on the El this weekend so that's a huge plus! I love getting a chance to talk to strangers, it helps me work on my social skills :3.

_________________________________________

This weekend was on the chilly side. The windy city took a 180 temperature wise, going from hot summer to chilly, windy, "is it October or something?" weather. It was funny walking outside seeing individuals who forgot to check out the weather channel and wore their short-shorts and floppy hats with over sized sweaters and wool scarves. I did a few layering to beat the chill but forgot that this super flowy dress from Forever XXI is...well..super flowy. I had to hold it down as I walked to avoid having a Marilyn Monroe moment. It got a lot better as the day went on though. haha :). 

 Something I love about this great city is all the gorgeous little spots you find walking in a sea of skyscrapers. As Eamonn and I strutted down Michigan Ave (touristy..I know) I spotted this wonderful church that reminded me so much of my University life in Toronto. I adore Gothic architecture and vines so I quickly pulled out my Nikon and had him snap a few pictures for me. I think the spot was quite lovely - especially since I was wearing this darling hat from H&M and debuting my new white and cream oxfords. I fear I wont be in downtown anytime soon as this week is full of some more photo-shoots and other work, but it will definitely be missed. I've started packing again for life in Toronto (how has summer gone so quickly?) and I can't help but feel a bit heartbroken. It's been a very bittersweet weekend that's reminded me just how hard saying goodbye to those dear to you really is.

{Captured by Eamonn - wearing; Forever XXI dress and shirt, ALDO shoes, H&M hat, gifted bag}

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Photographing Sarah Kolb

Photographing Sarah Kolb

Jul 22, 2013

 Sarah was super fun to work with. She's one of those girls who makes it really hard not to envy her way cool, laid back charm. She has a certain spark to her (wonderful!) and wasn't afraid to take my suggestions and pose in (probably uncomfortable?) places - aka, standing in a murky river. I really like Sarah, and not only because she totally looks like a tumblr girl, but because she's genuinely super sweet. We met back in high school, and though I was the typical goody-two-shoes who wore bows and lace, and Sarah was the laid-back hippie-styled bad-ass cooooool girl, we got along really well (everyone was a bit surprised I believe). Anyways, I'm thrilled to have seen her again! It was nice catching up and working with an old friend who is beautiful on the inside and out :).

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Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Jul 21, 2013

Cookies are a way of life, especially if they involve chocolate and make your home smell like a bakery on Saturday morning. I've been making chocolate chip cookies for years, slightly changing the recipe each time to see what works and what doesn't. Though there have been lots of unsatisfactory changes, some have (thankfully) turned out well and I have been slowly perfecting the art of the cookie. This particular cookie was worthy enough to blog about (at least, in my humble opinion..). It's the first time I've browned the butter, and yes when bakers hear that they roll their eyes..but hey, I'm no expert! Slowly learning, one cookie at a time.

Browning the butter did some amazing things to my cookies, and my senses. As the butter simmers over the stove, a sweet, nutty scent fills the room and it's pretty fun watching the color turn a deep amber. Though I'm ashamed to admit, this isn't only the first time I've added browned butter to my chocolate chip cookies...it's the first time I've baked with it! Oh the horror! I haven't even close to perfected the process yet, but that doesn't mean I'm not pleased with the way it turned out :). I think I might have (almost) burned it just the slightest bit, but in my defense, that was a lot easier than I anticipated.

One thing I can say I've perfected, is the challenging art of toasting walnuts. Probably the hardest thing to do in a kitchen right? right?? ....okay, maybe it's not that big of a deal, but toasted walnuts are essential in a chocolate chip cookie. It really adds such great contrast to the soft, chewy goodies. Not to mention, the smell is amazing! Maybe not as strong and sweet as the browned butter but together they form a very harmonious cookie. It was hard waiting for the butter and walnuts to cool to room temperature. I was so eager to put the ingredients together, every second felt like a minute! Also, have I mentioned I'm actually six years old? Well, I have the baking-patience (is that a thing?) of a six year old. Meaning - I am one.

 Okay so I've sinned quite a bit during this recipe already according to the baking gods...but (I think) this is the last one I will commit! I ditched the vanilla extract and traded it for orange blossom water. I'm Mediterranean, so we cook a lot of sweets with this and rose water respectively. It was extremely hard to find, and I mean four stores didn't have it, but I'm glad I went that extra mile to grab some. It's smells like a really strong, sweet, condensed bouquet of flowers, and really adds a little kick to the cookies. I'm not sure if I'm the biggest fan of vanilla and chocolate, whether it be in cakes or cookies, so that might be a reason to why I barely use vanilla extract...but I am a fan of tasty cookies, and trust me when I say - this made for a tasty cookie!

Oh goodness, so I lied when I said that was my last baking sin...but I also didn't sift the baking soda, powder, and salt into the flour. I added them in before, because I think it mixes in a lot more evenly that way. Personal opinion. Don't sue me.

 "Why oatmeal?" you may ask. Well, I really like oatmeal - and, as I've said before, I like experimenting with my chocolate chip cookies. And by experimenting I mean I'll open up the cupboard, take a gander at what's inside, and start throwing things in without a look back. Trial and error is the key my friends.

Ingredients

• 2 sticks butter, browned and cooled*
• 1 cup walnuts, roughly chopped, toasted and cooled*
• 1 1/2 cup brown sugar
• 2 eggs (mine were at room temperature *recommended)
• 1 1/2 tsp orange blossom water
• 1 tsp baking powder, baking soda, and salt (each)
• 2 cups semi-sweet chocolate chips
• 3 1/2 cup flour 

Directions

Preheat oven to 375F. Beat the browned butter (it is essential that it has been cooled, as to not melt the sugar) and brown sugar until light and fluffy. Add eggs and beat until just incorporated. Add the orange blossom water and do the same. Mix in baking powder, baking soda, and salt until well incorporated. Mix in the chocolate chips and walnuts. Add flour slowly, making sure to not over mix. Scoop rounded mounds onto cookie sheet and sprinkle with sea salt. Bake for 10 minutes. Let cool for a few minutes before removing from the cookie sheet. Enjoy! 

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