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Here he is again furious about having to wear his birthday hat: Or demanding a filet mignon cooked over medium, I’m not really sure. Winnie is SO, SO bad but we love him madly.
![capsy cake nyc capsy cake nyc](https://assets.website-files.com/5d513bf98e8309b7af791a72/5d83d0f558ffdb9f92b94d23_New%20York%20Cake-p-2000.jpeg)
Oh, and how could I forget to mention Winston Jeffrey Fitzpatrick?! A little over a year ago Colin brought home a baby rottweiler and our life has never been the same since (even when I desperately want it to be!). When I’m not researching something for a project at LPM, I’m taking a Greek class in the Septuagint and a Hebrew readings class in the Joseph narrative. in Biblical Languages at Houston Baptist University. This time around I’m working slowly on a M.A. Somehow even when I vow to walk away for good, I end up right back in the classroom in some capacity.
#Capsy cake nyc full
My days are full since I’m working and going to school part-time. I know I haven’t been in this here blog-space much recently but I can assure you that I’m still at LPM. It has been FOREVER and then some but I have been thinking about you. Hope you each have a beautiful, fall weekend!ĭEAR SIESTAS! THE MERE THOUGHT OF YOU IS MAKING ME GO ALL-CAPSY. If y’all would please email me (Lindsee) at with your mailing address we willl get these prizes to you ASAP. So, without further ado, congratulations to… We love fun stuff like this just as much as you do! Believe me when I say we here at the office are coveting each of the gifts and almost threw a fit when we realized we couldn’t enter the giveaway ourselves. With that said, join me in celebrating our SIX beloved winners for this fabulous giveaway. This is always the hardest part of the giveaway because we’d love to gift all 3,911 of you, but alas, we cannot, which I guess is what makes a giveaway so fun. We’ve almost made it through the entire work week! Woo hoo! We can see the light at the end of the tunnel. (You do have to whisk your dry ingredients in another bowl, but that barely counts, right?) All you have to do is microwave your half-and-half in a measuring cup until hot to the touch and rinse out your mixer bowl between making the cake batter and your whipped cream.Īs for decorating the cake, you can keep it simple, or you can use a piping tip to create patterns with the whipped cream before garnishing it with slices of fruit.Ladies! I think a Friday afternoon deserves a celebration. If you have a microwave, there are zero pots involved in this recipe, nearly making it a one-bowl cake.
![capsy cake nyc capsy cake nyc](http://crumbsandtea.com/wp-content/uploads/2014/01/dsc_08751.jpg)
To increase the fat for an even more tender cake, I used half-and-half, which is richer than milk but not quite as viscous as heavy cream. Because butter is solid when cold, I opted for vegetable oil instead, which ensures the cake stays moist and tender even when refrigerated. Most hot milk sponge cakes are made with milk and butter. The liquid fat coats the flour particles in the cake, yielding a tender cake with minimal gluten development. Here, I streamline things with a hot milk sponge, which is just as light as chiffon, but less fussy. Most Chinese bakeries use a chiffon cake as their base, which requires gently folding meringue into the cake batter. These cakes may look intimidating and elaborate, but they can actually be quite simple to make. I have memories of slicing into birthday cakes with my mom, using the dinky plastic serrated knife that the bakery provided, and clamoring for the mango balls that would sit on top of the cake. These fluffy, tender cakes decorated with whipped cream and fruit were a staple of family celebrations when I was growing up: We ate them at weddings, anniversaries, birthdays, and graduations. Fruit-topped whipped cream cakes from Chinese bakeries have a special place in my heart.
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