Well, Sid had his gall bladder out.
He came out surprisingly well and I’ve had a time trying to keep him off of his feet for the past 24 hours. LOL!!! No one was more surprised than me . . . I thought he’d be milking it for all it was worth!!! Good Daddy!
I’ve been doing a lot of baking, selling some stuff but I have missed blogging so much.
I love the baking schedule, early rise, get ‘er done, then have the rest of the day to play or catch up on the house, which is always destroyed by our four-year-old-one-child-demolition-team. HoLy DiSaStEr ArEa, Batman!!! 😁
But Gosh. She’s. So. Cute.
Mommy’s little mess-maker and beginning baker. 🎂👑💕
I’m not sure if she’ll be an expert at building – architecture and structures are certainly her thing . . . but she’s definitely gifted in demo and baking, of course.
So, I had 2 requests for white cupcakes that were to resemble snowballs. I’ve never ever baked anything “white” before, but ever. So I looked online, scanned my usual sources and I came up with a few recipes that looked interesting. One that used champagne, but nothing that I thought would really turn out perfect. So I printed them and saved them, figuring they would have to do.
Knowing Sid’s surgery would take awhile, I packed The Fannie Farmer Cookbook. Yes I read cookbooks, yes I’m nuts.
This cookbook was first copyrighted in 1896 (The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School, linked).
I received my first copy of the book from my mom, which I lost in a move. My second copy, I bought for $12 at a yard sale. EXPENSIVE for a yard sale but so totally worth it. My copy is the 1965 edition, but the book was re-edited in 1979 for the 100th anniversary edition and I just can’t wait to get my hands on it (Fannie Farmer Cookbook, 100th Anniversary Edition, linked). New, it costs about $23 from Amazon, but I bought mine used for $11.00. It’s coming soon!
There are so many helpful guides in this cookbook; I just can’t wait to share them with you. If you are a great home cook, or just beginning, this book is a must-have.
Fannie’s story is just amazing. She was given every opportunity to succeed in a time when women were not really expected to complete an education. She excelled at school, but endured a paralytic stroke when she was a teenager and was homebound for many years. She finally regained her ability to walk, but a limp remained. Farmer attended the Boston Cooking School once she regained her mobility. She became the principal, then opened her own school. During this time, Farmer created our modern day measurement method to standardize all recipes, which was a revolutionary concept at the time. She also spoke to doctor’s groups about the importance of diet for the sick and children, and even lectured at Harvard. She taught people about the importance of sanitation in the kitchen as well as nutrition. What an inspiration! The picture is from Notable Biographies, linked.
Deborah Hopkinson, a children’s author, has also written an awesome book about Fannie and her measurements. Mrs. Hopkinson visited George’s Creek Elementary last year and did a wonderful presentation with our students. Her book is perfect for the budding baker in your house (Fannie in the Kitchen: The Whole Story from Soup to Nuts of How Fannie Farmer Invented Recipes with Precise Measurements, linked).
This recipe hails from my 1965 edition and although I doubt that I ever use it with the prune and almond frosting filling that Fannie recommends, this recipe for Snow Cake is delicious and beyond perfect. Thanks, Fannie!!!
Fannie recommends reducing the the amount of cake flour by 2 Tbsp for cupcake applications. Great idea!!! I love these perfect domes. They make me so happy!!!! 😍
Use the standard amount of cake flour for cakes. Fannie recommends 2 – 8 0r 9 inch pans.
All ingredients should be room temperature. Bring eggs to temp quickly by soaking them, uncracked (of course) for 5 minutes in hot water. Set milk out for at least an hour or microwave for 20 seconds and stir.
I love using white cupcake liners for white and yellow cakes, how appropriate for Snow Cake?
Stir in the flour and milk by hand, alternatively, to keep your cupcakes tender. Over-stirring makes them very tough.
Fold the egg whites in very gently.
Awww, cupcake heaven.
Pull the eggs and milk from the fridge at least an hour before baking. All ingredients at room temperature will give you the best results.
This cake is sweet, delicately crumbed and just plain perfect in every way.
I like to leave the butter (used in the cake and the buttercream) set out all night before early morning baking. Cool completely before frosting.
- 3 egg whites - room temp
- 1 cup sugar - split - use half in egg whites and add half to creamed butter
- 1/2 cup butter - one stick, room temp
- 1 tsp vanilla - best quality you can afford - I used Madagascar Bourbon Vanilla
- 1 1/2 cups cake flour minus 2 Tbsp for cupcakes - best quality
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk - room temp
- Vanilla Buttercream
- 1 1/2 cups butter - 3 sticks, room temp
- 2 1/2 - 3 cups of powdered sugar
- 2 tsp vanilla - best quality
- pinch of salt
- 2 - 5 Tbsp heavy whipping cream
- sparkling sugar and sprinkles
- Place the cupcake liners into the pans, set aside.
- Preheat the oven to 350 degrees F.
- With the wire beater, beat 3 egg whites until stiff, towards the end of the beating, start adding 1/2 cup of sugar, gradually. Reserve the rest of the sugar for the butter. Continue beating the egg whites till stiff, then remove the egg whites/sugar mixture to another bowl.
- Wipe out the mixing bowl and switch from the whip to the beater. Beat butter for about 1 - 2 minutes, pausing to scrape bowl.
- Add the other 1/2 cup of sugar and beat for 2 - 3 minutes, until very light and fluffy. Scrape bowl occasionally.
- While the butter is beating, sift the flour (1 1/2 cups, minus 2 Tbsp) with the baking powder and salt. Set aside.
- Add the vanilla to the butter/sugar mixture and mix well.
- Remove the mixer bowl from the mixer and stir in 1/3 of the flour mixture, very gently by hand, then half of the warm milk. Add 1/3 of the flour mixture, then the rest of the milk. Conclude by adding the last of the flour, stirring very gently.
- Once the flour, butter, milk is all combined, fold in the egg whites, very gently.
- Scoop into the cupcake liners with a large ice cream scoop, do not overfill.
- Bake for 14 - 16 minutes on convection, 15 - 17 minutes in a regular oven.
- Cool completely.
- To make the frosting, beat the room temperature butter, add the powdered sugar a little at a time, till very thick.
- Add the vanilla and pinch of salt.
- Add the heavy whipping cream, one Tbsp at a time, once the buttercream has reached a good piping consistency, then whip on high or med high for a minute or two.
- Pipe on the frosting using a large smooth round tip. Start by squeezing a large circular gob in the middle of the cupcake, then pipe around in a circular motion.
- Garnish with sparkling sugar and sprinkles.