marshalledgar
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Wedding Season Cake

While this cake is PERFECTLY FINE for a wedding, don't forget about the cakes that you will need for your entire wedding season. And by that, I am talking about all the wedding-y events that you will be part of from the engagement party to the rehearsal dinner and the actual wedding to the groom's cake.
Point being, don't forget that you will need more than just one cake.
I wanted to share this fabulous 5-layer, one-tier naked cake that is so fun and exciting to look at, you can tell there is a marvelous celebration happening.
If you're looking for incredible cake designs and ideas, be sure to click here.
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White Velvet Layer Cake with Strawberry-Raspberry Buttercream
Ingredients For the Cake 2½ cups (280 grams) sifted White Lily® Self-Rising Flour 2 cups (400 grams) granulated sugar ½ cup (1 stick/113 grams) unsalted butter, at room temperature ¼ cup (48 grams) organic palm shortening ¼ cup (56 grams) organic almond oil, or favorite vegetable oil 1 cup (240 ml) organic buttermilk, at room temperature ¾ cup (180 grams) egg whites (about 6), at room temperature 2 teaspoons (10 ml) pure almond extract 1 teaspoon (5 ml) pure vanilla extract All-purpose flour and shortening or vegetable oil to prepare cake pans For the Frosting 2 cups (4 sticks/452 grams) unsalted butter, softened ½ 8-ounce container (113 grams) chilled fine-quality mascarpone cheese 6 tablespoons (113 grams) Strawberry-Raspberry Sauce (recipe below) 2 teaspoons (10 ml) pure vanilla extract 4 to 4½ cups (480 to 540 grams) confectioners’ sugar Natural pink food coloring For the Cake Adornments Fresh red raspberries and/or strawberries, optional Special Equipment Three 8-inch by 1½- to 2-inch round cake pans Four wire cooling racks, with the fourth being used to flip cake layers right side up Cake Preparation Arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside. Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and suga on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick. In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute. Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost. To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream. Icing Preparation Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add mascarpone cheese, Strawberry-Raspberry Sauce and vanilla, if desired; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes. If desired, tint buttercream with pink food coloring. Strawberry-Raspberry Sauce Ingredients 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups ½ cup (100 grams) organic granulated cane sugar 1 teaspoon (5 ml) freshly squeezed lemon juice Preparation Sort, rinse and dry berries before measuring and using in recipe. Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice. Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon. Once the foam has been skimmed, reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 10 minutes. When done, there should be ¾ cup of sauce or about 225 grams. Set sauce aside to cool completely before using.
How-To: Boho Braided Half Crown
The Beauty Department just published this super cute hair tutorial that I had to share with my gals and my brides on Vingle! As you can see, it's super easy and straight forward in the instructions. Try this out and let me know what you think! 1. Wave hair. 2. Gather and section off the top half of your hair (temple to temple) 3. Roll and clip this section up and away. 4. Next section off one inch sections on your right and left side from your hairline, near your temple (this is the area slightly above your ear). Braid this section vertically down. 5. Backcomb the braid instead of tying it off. Repeat on both sides. 6. Bring braids forward towards the face and unclip the top section of hair (step 3). Allow this section to fall and blend with the bottom half of your hair. 7. Take both braids from each side. 8. Bring these braids to the middle back of your head, cross them over each other. 9. Using a bobby pin that blends with your hair color, fasten both braids. 10. Now make one inch sections below your first set of braids on each side. Repeat the first set of braids we did (Follow steps 4 and 5 ). Make sure the braid is directly under your last braids. 11. Once both sides are braided bring hair around to the middle back of your head and cross them over each other. 12. Using a bobby pin that blends with your hair color, fasten both braids. 13. Once everything is fastened adjust your curls on the bottom half and style using a texture spray. 14. Finish off waves and look with a weightless protectant. 15. Make any further styling adjustments to your look. and Enjoy an easy DIY half up boho braided up-do. Photo & Post by Carachele Tyvan
Smores Cheesecake
Yield: 9 inch cheesecake Ingredients Crust 1 1/4 cup graham cracker crumbs 5 tbsp butter, melted 5 tbsp sugar Cheesecake filling 24 ounces packages of cream cheese, softened (three 8 ounce packages) 1 cup sugar 2 tbsp flour 3/4 cup cocoa (I use Hershey's Special Dark Cocoa) 4 eggs, room temperature 1 cup sour cream 1/2 tsp vanilla extract 1 1/2 cups mini marshmallows 1/2 cup hot fudge topping, warm, plus more for topping (I used most of this 12.8 oz jar) 45-50 large marshmallows (for topping) Instructions Crust 1. Heat oven to 325 degrees. 2. In a small bowl, combine crust ingredients and mix well. 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom. 4. Bake crust for 10 minutes then remove. 5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside. Cheesecake filling 1. Reduce oven to 300 degrees. 2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 4. Add the sour cream and vanilla extract. Beat on low speed until well combined. 5. Add marshmallows in an even layer in the bottom of the pan, on top of crust. 6. Pour hot fudge topping over marshmallows. 7. Pour the cheesecake filling into the pan. 8. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 9. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top. 10. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. 11. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. 12. Remove from oven and chill. 13. Once completely chilled, preheat oven to 350 degrees on convection bake. 14. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet. 15. Top cheesecake with a layer of marshmallows. 16. Bake for about 10-12 minutes, or until marshmallows begin to brown. 17. Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs. 18. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.
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