I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
CITY OF HOPE CELEBRATES 10 YEARS OF FONDANT FUN WITH LET THEM EAT CAKE: FANTASY WEDDINGS 40+ bakers, pastry chefs and students compete in the Northeast’s largest wedding cake competition City of Hope Philadelphia celebrates ten years of fondant fun with Let Them Eat Cake: Fantasy Weddings on Monday, April 7, 2014 at 6:00pm at the DoubleTree Hilton (237 Broad Street, Philadelphia, PA). Brides-to-be, dessert fanatics and fondant foodies will sample creations from 40 professional pastry chefs and student bakers from around the tri-state region. Guests will enjoy a new Sweetheart Tablescape competition, Korbel champagne, live music from BVT Live, and the opportunity to meet celebrity chefs Marc and Benny (City Cakes NY) and John Moeller (former White House chef). Tickets are $40 in advance and $50 at the door. Tickets can be purchased at bit.ly/cohcake14 or by calling 215-985-0869. All proceeds benefit City of Hope to help cut out cancer, HIV/AIDS and other life-threatening illnesses.
Here is another recipe I made for New Year’s Eve. I have actually made this a few times and have altered it slightly from the original Williams-Sonoma recipe to suit my tastes. I lowered the amount of bourbon so that there is a hint to enhance the flavor of the chocolate without overpowering. (The first round of making these it was like taking a shot with every bite, whew!) I also kept having trouble with the coating (my chocolate kept seizing) so I’ve altered that a bit to make a smoother coating that’s easier to work with. Ingredients: 1/4 cup heavy cream 4 Tbs. (1/2 stick) unsalted butter 6 oz. milk chocolate chips 6 oz. semisweet chocolate chips 3 tablespoons bourbon whiskey Cocoa powder for dusting Coating: 12 oz. semisweet chocolate chips 4 tablespoons (1/2 stick) butter sprinkles, for garnish, if desired