A Rose is a Rose... A Darling Baker Event

The Darling Bakers held A Rose is a Rose themed event this weekend. Perfect time of the year! Unfortunately, I'm not currently growing any roses in my yard, though I have some on order to try again. I was fortunate to find some pretty roses at my local grocery store. The peachy/pink roses were a mere $3.99 for 1/2 dozen! I placed one right in the middle of the mini cupcakes, which I attempted to decorate by piping buttercream - a first for me. They look much better from the side than they do straight-on!!

But first things first. I layered the table with a blue tablecloth that I've had forever, and set the table with Villeroy & Boch dishes I've had for quite some time, as well. I love the way they pick up the color of all the roses!

I used a caddy to hold the cupcakes, as well as little cucumber tea sandwiches.


The ivory roses looked so pretty in this little rose bowl, another little piece I took out of retirement for this event!

Even the pups were anxious for lunch:

Bailey and Sasha:

It was a warm day... perfect for a cocktail! I made the little rosette ice cubes using a candy mold. I placed a fresh raspberry in each opening, mixed water with a few drops of rosewater, and poured that into the mold around each raspberry and froze overnight. With temps in the 80's, it didn't take long for them to melt!

The cocktail consisted of a little rosewater at the bottom of the glass, with sparkling wine (I used Prosecco) poured over that. Very refreshing and delicious!
The meal started with Chilled Peach Soup, an easy blender recipe and ideal for a refreshing lunch or summertime dinner starter. I garnished it with a little raspberry yogurt:


************************ The Recipes ************************

Chilled Peach Soup

1 quart frozen peaches*
3/4 cup sour cream
3/4 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry wine (I used some of the Prosecco)
1/2 cup peach juice *(from frozen peaches)

Blend peaches and sour cream in blender. Add remaining ingredients and mix thoroughly. Strain and serve cold. (Note: I don't always strain the soup as sometimes I like the added texture.)


Cucumber Sandwiches

1 medium cucumber - finely chopped, then wrapped in paper towelling and juice squeezed out
8 ounces cream cheese, softened with a small amount of mayonnaise
2 - 3 tablespoons minced onion
1 small clove garlic, finely minced
1 tablespoon lemon juice
1/2 teaspoon Worcestershire
salt to taste

Mix all ingredients well. For sandwiches, freeze extra thin bread. Spread slices with mayo and 1 tablespoon of cucumber mixture.


Vanilla Cupcakes with Buttercream Frosting

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Source: http://www.joyofbaking.com


Thank you to Jain and the Two Stews for sponsoring another fun event at the Darling Bakers!