This past weekend I had the chance to go back up north for a friend’s baby shower! Since she is expecting a boy, I wanted to make her a blue cake to go with the baby shower theme. And, since the mother is an extreme chocolate lover, I made a chocolate cake with a blueberry whipping cream filling to match the “blue” theme.
With that, I also made blueberry fruit tarts. Now, I have been in a fruit tart craze recently because of a new found recipe for the absolute best flaky pie crust you can EVER have. The recipe itself is sheer genius. And so simple. It’s amazing.
But I figured the blueberries would match the theme, and I could use the blueberries for the cake filling and topping as well! I tried to make it an ombre-ish style, and while it isn’t one that I am most proud of, I still thought it was mediocrely acceptable and still tasty!
It was a great weekend to be back after two weeks, to really just rest at home and enjoy the company of close friends and family. It’s so weird to think that your friends, whom you have known ever since birth, are getting married and having kids! AH! Yet being at the baby shower was just a constant reminder of how each child is a gift from Christ to the couple. That each child is on loan from God and that He is entrusting the parents to bring the child up to be Christ-like. Absolutely precious.
I am just so happy for them and can’t wait to meet their baby in a month!! Countdown is on!!
Flaky Pie Crust
Recipe from the amazing and awesome Tartine Bakery
1 tsp salt
2/3 c water
3 c + 2 Tbsp flour
1 c + 5 Tbsp chilled butter, cut into cubes
In a food processor, pulse the butter and flour until it forms large crumbs. Add salt and water unti dough comes together as a rough ball. Roll out onto a floured surface and wrap in plastic wrap. Refrigerate for at least 2 hours before using.
When ready to use, preheat oven to 375 degrees. Roll out to 1/8 inch thick and roll into desired pans. Pierce holes in the bottom using forks, line with parchment paper, and use baking beans to weigh it down. Bake at 375 degrees for about 20 min, remove baking beans and parchment paper, then finish baking for 3-5 more minutes. Cool completely. Because there is already so much butter in the shell, it should come out easily.
adapted from Tartine Bakery
2 cups milk
1 tsp vanilla extract
5 Tbsp cornstarch
1/2 c sugar
4 Tbsp unsalted butter
1/2 c heavy whipping cream
2 Tbsp sugar
Heat the milk and salt in a sauce pan until it boils. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs until thick and smooth. Add half of the boiling milk into the mixture to temper the eggs, then return the mixture into the saucepan with the rest of the milk. Whisk continuously on medium high heat until the cornstarch cooks and the mixture is thickened. Remove from heat and pour into a heatproof bowl. After 10 minutes, whisk in the butter 1 Tbsp at a time. Place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer.
Once ready to use, whip up the whipping cream with remaining sugar until thick. Scoop out the pastry cream and whisk in the whipping cream until completely smooth, light and fluffy. Transfer to a piping bag to be ready to use!
Baby Shower Cake:
Swiss Meringue Buttercream: http://bakingamoment.com/simply-perfect-chocolate-swiss-meringue-buttercream/ (omit the chocolate)