Thirsty For Tea | Modernizing a Classic Tradition Did you know that in proper tea culture, it's actually faux pas to drink tea with your pinky up? Personally, I notice that my little finger goes higher or lower depending on the occasion for tea. Play time with my nieces? Pinkies up, of course! Enjoying tea at a luxury hotel? Stay down, pinky. But up or down, there's no doubt about it--tea lovers of all kinds are going to love this cake!So how do we create a cake that looks like a teacup? With Wilton's clever Wonder Mold, of course! You may already know about this pan from making princess cakes. Here, we simply flip the finished cake upside down to create a perfectly contoured teacup shape. Princesses & teacups—you can create both with this one amazing pan!I actually ended up making 2 versions of this cake, each a riff on my favorite English china pattern. The first was a simpler version, while another cake was a much more exact interpretation of the same design. Once you've created the fondant-covered cup and saucer, the teacup becomes a canvas for you to draw and paint on. I've loved Wilton products for as long as I can remember, and am always amazed at the crafty cake decorating tools that they come up with. Wilton's Color Right Performance Color System allows you to create so many brilliant colors in varying shades of intensity. And for the most realistic gold-trimmed effect, I used Wilton's Edible Metallic Cake Paint Set. Simply paint it onto the fondant with a flat-tipped brush. To create the look of a freshly poured cup of tea, one of these teacups is topped with chocolate ganache while the other was finished with brown-tinted piping gel. Feel free to play around with the colors of the "tea." These teacups feature black tea, but green tea or even a frothy cup of matcha would be fun to create too. Special thanks to Wilton for supplying the tools and ingredients for creating this cake. Wilton's Wonder Mold pans come in both large and small sizes so if you're not up to decorating a large cake, try the smaller versions first. Please check out their brunch campaign for more festive recipes, both sweet and savory! "Pinkies Up" Teacup Cake Makes 1 large cake. Ingredients: 1 recipe for your favorite 2-layer cake (I used Wilton's Butter Cake recipe, swapping out 1/2 cup of flour for cocoa powder & adding the contents of 3 tea bags of Earl Grey tea. The result...a delicious Earl Grey Chocolate Cake!) 1-24 oz. box white fondant 1-16 oz. tub white decorator icing, stiff 1/2 cup of your favorite recipe for chocolate ganache or clear piping gel extra decorator icing or stiff royal icing, for decorating the teacup gum paste, for creating the handle Equipment: Wonder Mold Doll Cake Kit 6" or 8" cardboard cake rounds piping bags decorating tips brush set Color Right Food Coloring Set Edible Metallic Cake Paint Set 1. Bake the Cake. Bake one full recipe of a double layer cake of your choice. Allow it to cool completely, then trim the top with a serrated knife until it is even. Brush off any crumbs from the surface of the cake. 2. Make the Saucer. Trace a 3" circle round in the middle of a cake round (use a 6" cake round for a small teacup cake or a 8" cake round for a large teacup cake) Cut the circle out using a box cutter. Stack the cut-out cardboard ring atop another cake round, then tape them together. Roll out the fondant to slightly less than 1/4" thickness, about 1" more than the diameter of the cake round. Cover the top of the "saucer" with the fondant. Cut away any excess fondant and smooth the fondant onto the surface of this cardboard "saucer." Set aside. 3. Make the Handle. Cut out the handle from thickly rolled gum paste. Allow to dry completely, then decorate. 4. Make the Flowers. Make stiff royal icing. Distribute the white icing into smaller bowls, then color each icing according to the flowers on your teacup. Pipe the flowers directly onto the cake or onto small pieces of parchment, then allow to dry completely. Some tips may require that you pipe onto the tip of a toothpick, then puncture the opposite tip of the toothpick through parchment to set the flower atop the parchment. 5. Cover the Cake in Fondant. Roll fondant out to just shy of 1/4" thickness. Place 2-8" cake rounds at the base of the cake. Cover the teacup cake with an even layer of icing, then chill for 10 minutes in the fridge. Remove from the fridge, then coat with a second layer of icing. Chill again for 10 minutes, then cover in fondant, covering the edges of the 2 cake boards as well. Very carefully flip the cake over to reveal a teacup-shaped cake. Remove the 2 cake boards, then roll in the edges of the fondant to create a teacup lip. Spread a thin layer of icing over the exposed cake. 6. Decorate the Saucer & Cup. If you don't feel confident in your ability to draw free form, try using a toothpick to poke small patterns into the fondant. You can use the dots as a guide for painting on a design. Also, use colored icing piped through decorating tips to create a 3D effect. If you've made royal icing flowers, attach them with a small dab of icing. 7. Attach the Handle. Attach the handle to the teacup with decorator icing or royal icing. For extra security, try cutting small slits through the fondant and inserting the handle gently into the slits by 1/4". 8. Fill with "Tea." Heat brown-tinted piping gel in the microwave for about 20 seconds into a more liquid-like state. Pour and smooth over the top of the cake as "tea." Alternatively, you can use chocolate ganache for this step.
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Lima is the beautiful and vibrant capital of Peru. Situated along the arid desert coast of Peru it has developed into the top culinary hub for South America, hosting 3 restaurants in the "Top 50 Best Restaurants" list. Let us just say that travelers to Lima should bring loose-fitting pants and large appetites. The Limeños (people from Lima) love to eat well and they do not hide it as the restaurant's of Lima are always packed with families devouring all the delicious culinary delights that Peru has to offer. If you are going to travel through Lima and don't know what to eat, here are 7 Peruvian dishes you must try while visiting Lima. The Top 7 Peruvian Dishes You Must Try Ceviche Ceviche is probably one of the most popular Peruvian dishes to come out of Peruvian cuisine and is still popular amongst the locals. Typically enjoyed during lunch, it is a refreshing dish for those hot Peruvian summers. Ceviche or cebiche is made up of seafood cooked in a lime-based sauce known as leche de tigre or tiger's milk. The fish is prepared by chopping it roughly and letting it cook in the citric acid of the leche de tigre sauce. Along with the fish, the dish is topped with an onion salsa, boiled choclo corn and sweet potato. Ceviche is light, bright and a very refreshing dish that can be found throughout the city. Make sure to enjoy it while sipping on some pisco or a local larger. Head to El Muelle Cebicheria in the beautiful neighborhood of Barranco. This local spot is always crowded with families, so expect to wait. If you are with a group, I suggest ordering one of their large ceviches as it is enough to feed a small army. El Muelle Jr. Alfonso Ugarte 206, Lima 15063, Peru Conchas a la Parmesana Conchas a la Parmesana is one of the best simple snacks to enjoy with a beer. It is simply scallops on the half-shell with melted parmesan on top and a little olive oil. This dish is just another example of the wonderful ingredients the Peruvians pull from the Pacific Ocean and the delicious simplicity of Peruvian dishes. Head over to Punto Azul in Miraflores for some fantastic concha a la parmesana as well as other traditional Peruvian dishes. This is a very popular stop for both locals and tourist alike. Don't let the wait discourage because it is well worth it. Punto Azul Calle San Martin 595, Miraflores 15074, Perú Tiradito Continuing down the path of the ceviche family, you will find tiradito. According to urban legend, tiradito was invented by the local fisherman or pescadores. As they would clean their morning catch they would cut off thin slices, toss them onto the hot coastal rocks to lightly sear them, and with a squeeze of lime juice eat them right there. What separates tiraditos from ceviche is the thin cut. Tiraditos is cut sashimi style in the Japanese tradition*. Then they cover the fish with a lime-based sauce to cook. This is a popular dish at both traditional and modern restaurants. We suggest heading to Hanzo in San Isidro for some fantastic Nikkei cuisine and of course tiraditos. *In Peru it is very common to find Japanese, Peruvian fusion called Nikkei. Hanzo Av. Los Conquistadores 598, San Isidro 15073, Peru Anticuchos Anticuchos is the must-try dish on this list when coming to Lima. It is their ultimate street food that has a long history in Peru. Anticuchos are beef hearts that are grilled with different spices on a hot grill off the flame. Don't let the beef heart scare you off. You would have no idea that this savory meat was heart if I didn't tell you. Just order three to six sticks of Anticuchos, dip them in their spicy yellow pepper sauce, and enjoy. Anticuchos can be found throughout the city but we suggest heading to Anticuchos Grimanesa. This was once a street stand but it got so popular that the owner was forced by the city to open up her own place due to the congestion in the streets, so you know it's good. Anticuchos Grimanesa Calle Ignacio Merino 466, Miraflores 15074, Perú Lomo Saltado Lomo Saltado simply put is the Peruvian version of stir-fry. A popular cuisine in Peru is chifa, the fusion of Peruvian and Chinese cuisine. As you wander the streets of Lima you will find chifa restaurants all over the city. One of the more popular dishes to come out of this is Lomo Saltado which can be found in local bodegas and chifa restaurants alike. Lomo Saltado is simply beef cooked in spices, onions, peppers and the Peruvian saltado sauce. The stir-fry is plated with fries and rice and there you have it: lomo saltado! It is a fantastic cheap dish to fill you up. Head to Las Mesitas in the neighborhood of Barranco for some fantastic Lomo Saltado. This is an old school restaurant that will have all the Peruvian greats when it comes to food. Las Mesitas Av. Almte. Miguel Grau 341, Lima 15063, Perú Causa Causas are little Peruvian stacks of heaven that any traveler serious about eating in Peru needs to try. Peru is the potato capital of the world and this dish shows how they are the masters of preparing them as well. Traditionally causas are prepared by layering chilled mashed potatoes with layers of avocado and shredded chicken to create heaven. However, today they can come filled with many different ingredients including shrimp, white fish, octopus, and crab. No matter what you order it will always be a stack fluffy potatoes, avocado, and a tasty filling. Lunchtime on the weekend is the best time to enjoys these Peruvian towers and make sure to get a pisco sour to wash it all down. Stop in at Canta Rana in Barranco for lunch to try these delicious stacks of heaven! Canta Rana Genova 101, Barranco 15063, Perú Picarones Let us finish off this list with a tasty doughy dessert. Picarones is the Peruvian doughnut. They are delicious little rings of fried dough made from wheat flour and pumpkin and then topped with a sugar cane syrup called chancaca. Picarones can be found everywhere both in restaurants and on the streets. One of the best times to go and enjoy these treat is at the weekend evening street market in the center of Barranco. If you happen to miss it though head to El Tìo Mario to try this sweet Peruvian dish. El Tìo Mario is also famous for anticuchos so order up some more of that delicious beef heart and finish the night off with Picarones! Anticucheria El Tio Mario Paseo Chabuca Granda, Distrito de Lima 15063, Perú It is difficult, to sum up this gastronomic brilliance of Peru and Lima in just 7 Peruvian dishes but this list is a great start for your culinary adventure. For any traveler who travels for food, Lima is the city for you! Read More About Lima: Unique Things to Do in Lima, Peru The Best Pisco Sour in Lima Lima to Huacachina: Exploring the Only Desert Oasis in South America Escape from Lima | A Peruvian Adventure with Peru Hop Pin for Later This article was originally published on Tavior.
I love all things Welsh, English, medieval, Pre-Raphaelite, and would never turn down a hot cup of tea - preferably with a scone topped with jam and double cream. Lakeland Cam | Galava's Guitarists |...
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