I’ve always thought that rainbow cakes were so cute and then I saw this pink one that is absolutely stunning. Here is the recipe:

Swiss meringue frosting

Makes enough to frost a 15 cm or 20 cm cake. Add 225 grams of butter to make Swiss meringue buttercream

•5 large egg whites
•200 grams sugar
•1 tsp vanilla extract

Put egg whites and sugar in a heat-proof bowl in a double boiler. The water in the saucepan should be simmering. Whisk with a hand whisk continuously until the mixture reaches 65 degrees C. Remove from heat. Start whipping the egg whites with a stand or hand mixer until they become fluffy and white and the bowl is cool, this can take about 10 minutes.

Vanilla cake

Makes five 15 cm, or four 20 cm layers

This recipe is adapted from Sweetapolita.

•1/2 cup (113 grams) butter
•2 cups white sugar
•3 1/2 cups flour
•1 teaspoon salt
•3 teaspoons baking powder
•1 1/2 cups ice water
•1 teaspoon vanilla
•4 egg whites beaten stiff

Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavorings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees F (175 degrees C) for about 30 minutes.

source: call me cupcake

(Pyrex pieces featured: Snowflake Garland Loaf Pan, Dots Mixing Bowl Set & Pink Stripe Bowl)

What a difference a few days makes! Friday it was a gorgeous but windy close to 70 degree day. Obviously that was a tease because this is what it looks like outside my window.

I love the snow but at this point, like most of you, I’m over it and cannot wait for Spring. In preparation for the warm months I’m doing my best to eat healthy, drink more water and fit in more exercise. I’ve got some real workout inspiration from Danielle of  Sometimes Sweet. Her words on fitness, self-acceptance and motivation are super inspiring. I’ll leave you with a photo of my lunch or part of it anyway. The rest is carrots with hummus with a low-fat string cheese.

I’m off to measure dresses for the vintage shop and then I have tons of photo editing ahead of me. Let’s hope I can fit in a chilly walk around the neighborhood or an at home workout via Netflix. Enjoy your day!

I’ve had this goal for awhile now. I tried once and lets just say it didn’t go so well…so this week I’m hoping to get this macaron making right!

images via weheartit

Creme de menthe  brownies are a childhood favorite of mine that my mom used to make for my brothers and I. They are so tasty and super decadent. Enjoy!

Step One

4 eggs
1 cup sugar
1/2 tsp. salt
1 stick melted butter
1 can chocolate syrup
1 cup sifted flour

Mix and pour in 13x9x2 pan. Grease pan only on the bottom. Bake at 350° for 35 minutes. Let cool.

Step Two

2 cups confectioners sugar
1 stick melted butter
2 Tbs. creme de menthe liquor

Cream butter and sugar, add liqour and beat until fluffy. Spread on top of completely cooled brownies.

Step Three

6 Tbs. butter
6 oz. package semi sweet chocolate chips

Melt together over low heat. Pour over frosted brownies. Chill in fridge.

Lately life is all about work for Shayne and I. He has been developing/designing websites non-stop and I’ve been taking photos, measurements, etc. getting ready to do an epic shop update. Working from home, I love any chance to get out of the office and Thursday we did just that. We topped off some shopping with a trip to Rosencrans’ Bakery in Montoursville. The place has been there forever and is so tasty. We got bags of cupcakes, cookies and other lovely treats.

p.s. my gold sparkle nail polish in the last photo is Sephora by OPI’s Only Gold for Me topcoat.