All the Things

Alrighty-roo, it’s catch up time!

The last month has been busy, full of activities, events and work shenanigans.

So here’s what my March and April have looked like:

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WEDDING TIME
Celebrating our boss’ wedding at Nita Lake Lodge, with photo booths, plenty of dancing and all the wine. It was a fun time…

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BLUEBIRD DAYS
These have been far and few between, so when one falls on your weekend, you take as many photos as possible. Oh, glorious Whistler!

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THESE GIRLS!
Having awesome gals to ride with makes life so much better, it’s been the best couple of months sharing the hill with these babes.

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KONGA
Classes have started up again, and I still have to advertise like crazy and build a following, but I’m having fun in the process. Plus, when the view from the room is this good and the tunes are loud, life is good!

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BAKERY LIFE
I still love this job, even on the difficult days. Easter weekend hit us hard, but with such a good team it was super fun! This week we have four favourites leaving us, and it’s making my heart very sad. This town sucks sometimes, no one sticks around for too long. On the plus side, this means I have people around the world to visit!

Not pictured: lots of wine-based after work activities, getting my bike back out and riding to work most days, learning to read bus timetables again, walking to work when the sun is shining and all of the spring/summer anticipation.

The snow is melting, the sun has been making more frequent appearances and we can now stay outside for longer than 10 minutes at a time. There’s a lot to look forward to in Whistler, and I’m so happy to be here ๐Ÿ™‚

Have a lovely week kiddos,
Hanbel
x

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Neapolitan Dreams

I’ve been on a baking spree lately, which I can blame on three things:

  1. I keep offering to bake, and people don’t turn me down
  2. There have been a lot of beautiful afternoon teas and birthdays which require decadent cakes and cupcakes
  3. I’ve had a lot of spare time lately, and seem to be filling it by watching all of Cupcake Jemma‘s videos.

I’d been dying to make this particular kind since I first stumbled across her channel, and when I offered to make some cupcakes for Brooke and Sean’s Engagement Afternoon Tea, I couldn’t resist trying these out.

The cupcake I was itching to make was indeed the Neapolitan cupcakes; full of chocolate, vanilla and strawberry layers. An ice-cream lover’s dream.

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For those of you playing along at home, line your cupcake tray with paper cases, and whack that oven on 180 degrees C. {This recipe will make 12 delicious morsels}

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Grab yourself 200g of Bourbon biscuits, or any chocolate biscuit with a chocolate cream inside, and whiz them up in a food processor to make a fine crumb. {Side note: doesn’t it look like these biscuits are floating? They were in a glass bowl, hehe}

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Add 50g melted butter and a tablespoon of golden syrup to your biscuits, combine and pop them into the paper cases. Give them a little push so they make a nice base.

Having made a biscuit base before, and knowing I wanted it to be properly set, I blind baked these for 5 minutes before adding the batter in. This is your call though!

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To make the vanilla batter, add 250g softened butter and 2 large eggs to 250g sifted self raising flour, 250g caster sugar and 1/4 tsp bicarbonate of soda. Using a free-standing or hand mixer, combine well and distribute among the paper cases.

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Pop these in the oven for 22 minutes, until golden, springy to the touch and when a skewer comes out clean.

Now, you can move onto the icing; the strawberry-ness and deliciousness!
Grab yourself a jar of good quality strawberry jam (I recommend this one) and whaz it up in a food processor until smooth.

In your mixer, pop 200g soft unsalted butter and mix until light and creamy. Then we add in 450g sifted icing sugar in two stages (otherwise you’ll end up with a light layer of icing sugar covering your entire kitchen). Finally, grab your jam and add in 6 – 8 tablespoons, mixing well, untilย the icing is perrrrrfecto.

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By now your cupcakes should be done and dusted. Leave them to cool on a wire rack, and once they’re room temp you can get to the fun part! {I made two batches, in case you were wondering why the cases went in pink, and came out yellow ๐Ÿ˜‰ }

Ice your babies with a piping bag all fancy like, or by hand, no judgements here!

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I topped mine with some wafers, and took them along to the celebrations. I love baking at the best of times, but it’s so much fun baking for someone’s big day. I had these two love birds in mind the whole time I was making these, and even though it’s only something small, it’s nice to be able to contribute.

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Happy engagement Brooke & Sean! I’ve got nothing but sugar-coated love for you both…

Hanbel.
x

P.s. stay tuned for the next round I’ve got my eye on … White Russian Cupcakesย {anyone a Big Lebowski fan?}