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My Favorite Jewelry Trends for Fall

As back-to-school approaches, I can't help but look forward to the Fall season. One of the best things about Fall in my opinion, is the fashion! With tall boots and suede hats to chic satchels and statement jewelry, it's the best time of the year to have fun with accessories. Personally, one of my favorite Autumn accessories, and the easiest way to update an outfit, is jewelry. From a big bold ear cuff to minimal gold necklaces with interesting little pendants, my fashion forecast for Fall this year includes more modern and sleek pieces.

For example, while I tend to love a pair of sparkly statement studs or a larger dangling statement earring, this Fall I see a modern ear cuff being one of the biggest earring trends, and it's definitely one of my favorite jewelry trends! It looks great on its own or paired with some gold hoops, and you can even pair it with a cool ear crawler. These elegant and modern ear cuffs come with sleek built-in tassel earrings. I love that this je…

The Perfect Classic White Cake


A classic white cake batter is the most essential recipe for Spring baking. You can use it as a base recipe to make all kinds of Spring cakes or cupcakes. Add in flavors like lemon, strawberry, pineapple, etc. to make your own specialty cakes for your next Spring gathering. The following recipe for classic white cake is adapted from King Arthur Flour.

Ingredients
*yields 24 cupcakes / two 9" round layers
  • 2 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 2/3 cups sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 and 1/2 sticks unsalted butter, softened (use vegetable oil for dairy-free option)
  • 4 large eggs whites plus 1 whole large egg
  • 1 cup full-fat vanilla yogurt or 1 cup whole milk (use unsweetened coconut milk for dairy-free option)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)

1. Preheat oven to 350 F and butter and flour baking pans or line with paper baking cups.

2. Mix dry ingredients together then add the butter and mix until crumbly.

3. Add eggs one at a time and combine.

4. Combine other remaining ingredients in separate small bowl then add to the dry mix and incorporate completely, until fluffy.

5. Bake 25 to 35 min in round pans, 18-20 min for cupcakes, and 35 to 40 min for a large rectangular cake.


These classic white cupcakes are delicious as is, or you can add more flavor to both the mix and the finished product. I love to add in fresh diced strawberries for fresh strawberry muffins.

Essential Tools
B00006G958 Wilton Aluminum Performance Pans Set of 2 9-Inch Round Cake Set
B003W0UMPI Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
B0000CFN85 Wilton White Standard Baking Cups
B0000VM5AM Wilton 13 Inch Angled Spatula With Black Handle

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