Whether your pool is blow up, bath tub or Olympic-sized, it’s the perfect size to celebrate summer. I love this simple cake decorating technique for the centerpiece for any summer party…especially one pool side.
I love a fortune cookie anytime I want to send a fun message to someone. Add a little sprinkle and any message inside is instantaneously more colorful. This one is for the moms!
Sprinkle Fortune Cookies yields 16 cookies
What you need:
2 large egg whites
1⁄2 cup all-purpose flour, sifted
1⁄2 cup superfine sugar
1 1⁄4 teaspoons Almond Extract
Pinch of salt
2-3 tablespoons Yum Yum Smile Shop Sprinkles(I used Spring Break)
16 compliments for mom, written on 16 (1⁄2-by-5-inch) strips of paper using a nontoxic pen
What To Do:
Preheat the oven to 400° F.
Line a baking sheet with a silicone mat sprayed with nonstick cooking spray and set aside. Have a standard muffin tin ready.
In a large mixing bowl, whisk the egg whites until foamy. Add the flour, superfine sugar, almond extract, 2 tablespoons water, and the salt and whisk for another 30 seconds, or until smooth. Preparing two cookies at a time on the baking sheet, measure
1 tablespoon batter and pour it onto a spot in the middle of one half of the baking sheet. Use the back of the tablespoon to spread the batter out into a super-thin, 4-inch-diameter circle. Repeat this process on the other half of the baking sheet to create a second thin cookie. At this time, sprinkle in your Yum Yum Smile Shop Sprinkles! Bake the cookies on the middle rack of the oven for 6 to 8 minutes, until golden brown around the edges.
Working quickly (the cookies begin to harden about 10 seconds after you remove them from the oven), use an offset spatula
to remove the cookie from the cookie sheet and lay 1 backhanded compliment down the center of the cookie. Using your fingers, fold the cookie in half and pinch the top together to form a loose semi-circle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to meet and form the shape of a fortune cookie.Place the shaped cookies in the muffin tin to cool (this will help the cookie keep its shape as it cools). Repeat with the other cookie. Continue until all the batter has been used!
Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.
makes approximately 15
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
1 cup all-purpose flour
4 large eggs, and 2 egg whites Pastry Cream (recipe to follow) Rhubarb Puree (recipe HERE)
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.
In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.
Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.
Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.
To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.
makes about 3 ½ cups
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.
NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.
My husband’s grandmother, Reba, used to ship homemade angel food cakes to him in college. A few times a year I like to make him one, using a derivation of Reba’s recipe because it brings him great joy. This Sprinkle Angel Food Cake with Pink Cloud Frosting was the prettiest homespun chic cake I think I have ever made and it will be the centerpiece of our Easter brunch…in honor of Reba.
Sprinkle Angel Food Cake with Pink Cloud Frosting Serves 12
What you need:
1 cup cake flour, sifted
1/4 teaspoon salt
1 3/4 cup super fine vanilla sugar*, divided (can sub regular sugar. For super fine sugar, process in a food processor for 1-2 minutes)
1 dozen egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Hog Wild Sprinkles (or your favorite sprinkles) Pink Cloud Frosting (recipe to follow)
1 tablespoon Spring Break Sprinklesfor garnish
What to do:
Preheat oven to 350ºF.
In a medium size bowl, whisk together the flour, salt and half of the sugar. Set aside.
In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, 1/3 cup warm water, cream of tartar and vanilla extract. Beat the mixture just until foamy. With the mixer running, slowly add in the reserved sugar. Beat on medium-high speed until medium peaks form (peaks will stand, but will then droop slightly after a few minutes).
Remove bowl from the mixer. Dust the top of the egg whites with some of the flour mixture and fold in gently with a spatula. Toss the sprinkles into the remaining flour mixture. Fold the sprinkle flour mixture into the batter in two parts, being mindful to fold well each time.
Spoon mixture into an ungreased angel food cake pan (I used a solid bottom non-stick, but a removable bottom works great too). Give a little jiggle before placing in the oven (do not tap on counter and DO NOT SMOOTH TOP, just a little movement. Bake until a wooden skewer inserted in the center comes out clean (about 35 minutes).
Cool upside down on a cooling rack for 2 hours before removing from pan. To remove run a knife along the outside and inside parameter of the pan and then release with a shake.
Pink Cloud Frosting (a 7 minute frosting without the double burner…boom)
What you need:
1 egg white
1 cup superfine vanilla sugar* (can substitute regular superfine sugar)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 drops pink food coloring (liquid works best here)
What to do:
In a large mixing bowl, whisk together egg white, sugar, extract and cream of tartar. Pour in 1/2 cup BOILING water and beat on high using a hand mixer until light and fluffy (about 5-7 minutes. Mix in food coloring just until combined.
*Vanilla Sugar is sugar that has been steeping with a split vanilla bean. It’s a life changer in baking! I always have a large jar working in my pantry. 1 vanilla bean will work for 3 rounds of the sugar.