Topsy Turvy Mummy Cake

I don't know what it is about Halloween, but it is quickly becoming one of my favorite food holidays. It is not necessarily the meals associated with Halloween that I love, but as an aspiring pastry chef, the treats and sweets that come along with this holiday are just so much fun. Pumpkins, ghosts, witches, mummies, bats, and monsters, with these creatures the possibilities for fun desserts, spooky to silly, are endless.

Since I no longer let myself buy five bags of Halloween candy (I have no trick or treaters and therefore would just eat it all myself) I like to make something from scratch to fill the void left by the lack of bite-sized butterfingers.

After last Halloween's very popular, and delicious, ghost and pumpkin cake pops, I wanted to have a little fun again this October. My cake decoration class's topsy turvy cake assignment was the perfect vehicle for a whimsical Halloween treat.

Topsy turvy cakes aren't as hard as they look, and didn't take very much longer than a regular cake.   There is a great tutorial on how to carve and frost a topsy turvy cake over here at My Sweet and Saucy. I cut, frosted, and then covered the tiers in fondant, and then used a gauze patterned rolling pin on strips of fondant and arranged them randomly all over the cake.

The bats are cut from black gum paste with wires put in before they were dry. We used purchased cake, but I would go for a more appropriate cake flavor such as pumpkin, gingerbread, or even a spooky red or black velvet.

Here are some great cake recipes that would be perfect for this type of cake:

Gingerbread Cake
Black Velvet Cake
Red Velvet Cake
Pumpkin Cake

I hope your Halloween is a little spooky, a little silly, and a lot delicious.

Banana Streusel Muffins

I have a love-hate relationship with bananas. I love the taste of them, love how well they go with peanut butter, and I love that they are a healthy, easy to grab snack. The thing I don't love so much about them is that when I eat them raw, they give me a stomach ache. It's tragic really. Now, despite this, I keep buying them. I must be a glutton for punishment. I keep finding myself with a small bunch of them in my grocery cart, or sitting next to me in the car on my way to work, just willing me to eat them. So I will get about two bananas into my purchase and then tell myself not to eat any more so as to avoid the stomach ache, which results in those poor bananas going bad on my counter.

What to do you ask? I have discovered a solution. If I cook the bananas prior to eating them, no stomach ache. Unfortunately, this will probably negate the health benefits, because all I want to put them in is cake and banana bread and muffins, which all have mucho amounts of butter and sugar, but at least those poor things don't go to waste. I am really just trying to look out for the bananas, you know?

These muffins provided the perfect vessel for my abundance of bananas. They are no ordinary banana muffin though. I topped them with a banana chip walnut streusel to take them up an extra notch. With the hint of cinnamon and slightly crunchy topping, these have provided me with delightful breakfasts this week. They are both filling and easy to grab on the go, but the best part is that they are so incredibly quick to make.

Banana Walnut Muffins with Banana Chip Streusel
makes 12 muffins
adapted from Jenny Steffins

Streusel:

1/2 cup flour
1/3 cup brown sugar
2 tablespoons melted butter
2 tablespoons banana chips, chopped finely
2 tablespoons walnuts, chopped finely
1/4 teaspoon cinnamon
pinch salt

Muffins:

2 large very ripe bananas
1/2 cup sugar
6 tablespoons butter, melted
1 large egg
1 teaspoon vanilla
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Make the topping. Mix the flour, sugar, walnuts, banana chips, cinnamon, and salt together in a small bowl. Add the melted butter and mix until well combined. Set aside.

Peel the bananas and place them in the bowl of  stand mixer fitter with the whisk attachment. Mix at low speed until bananas are mashed. Add the sugar and mix on medium-high speed for a few minutes until a bit frothy and sugar beings to dissolve.

Mix in the butter, egg, and vanilla, and mix until well incorporated, scraping down the sides a few times. Add the flour, baking soda, and salt and mix just until incorporated. Remove bowl from mixer and add the walnuts, folding them in with a spatula. Divide between 12 muffin cups and top with 1-2 tablespoons of streusel.

Bake for 18-20 minutes, until muffins spring back with pressed gently with your finger and are golden brown.

Let cool in pan for a few minutes, then remove and cool completely on a wire rack. Store in an airtight container at room temp for a few days, or freeze.

On the mend

Breathe in.....breathe out. Sometimes I forget these two simple tasks. Taking the time to take it all in has been a lost art as of late. I looked up from my powdered sugar - covered counter top one day, and the summer had ended without my knowledge. My favorite time of year was passing me by without a second to enjoy it. That transition period between the hot humid summer, and the crisp cool fall, that's the best part, and I was missing it.

Not this week. I am taking the time this week to sit on my deck with a big spicy glass of zinfandel, in a big cozy sweater, and read or write, or do nothing at all besides sit, stare, and sip my wine. I just wrapped up another quarter of school, and it all finally caught up to me. The five hours of precious sleep a night, the guilt of not having talked to my parents or friends in weeks, the constant streaming to do list in my head, it can wreak havoc on one's body.

So this week, I am on the mend. Catching up with the emails and the phone calls, catching up on my sleep, taking some time to relax, and putting some good food into my body, that is all that is on my to do list now.

This cake, although I made it over a month ago and am just now getting around to posting it, would be near the top of my list of nourishing foods right now. It is just chocked full of blackberries, so you almost feel like you are eating something healthy (even though we all know it is still a cake). With a little bit of ice cream, and it is perfect for those lingering warm afternoons, and ever so slightly chilly evenings. Here's to the last days of summer, and a big warm welcome to the autumn months.

Blackberry Buttermilk Upside Down Cake
recipe from Bon Apetit Magazine

The original recipe calls for making this cake in a deep spring-form pan, I made it in two 9 inch cake pans for a thinner cake. I actually liked the thinness of my cakes, because there was a higher blackberry to cake ratio that way. If you would like to use both of them, you could sandwich some freshly whipped cream in between the two stacked layers, or just serve a single layer by itself, with some ice cream like I did.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/3 cups cake flour, sifted
2 1/2 cups fresh blackberries
1 1/3 cups sugar + 1/4 cup for dusting blackberries
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 eggs, room temperature
1 vanilla bean
zest of 1 large orange
1 cup buttermilk

Preheat oven to 350 degrees F. Line two 9 inch cake pans with parchment, and then butter and flour pan. Toss berries with the 1/4 cup sugar, and spread them in an even layer on the bottom of each pan.

Split the vanilla bean and with the back of a knife, scrape out the seeds and mix them with the buttermilk. Set aside.

Sift together the cake flour, baking powder, salt, and baking soda. In a stand mixer, cream together the butter and remaining sugar on medium high speed until light and fluffy. Add the eggs one at a time, scraping down the bowl and mixing well after each addition. Beat in the orange zest.

On low speed, add 1/3 of the flour mixture, then half of the buttermilk, then another 1/3 of the flour, and the other half of the buttermilk, scraping down the bowl and mixing well after each addition. Mix in the last 1/3 of the flour just until incorporated. Split the batter evenly between the two pans and smooth the top for even cooking.

Bake cakes on middle rack until golden brown, and the cake springs back when pushed gently with a fingertip, or a toothpick inserted into the middle comes out clean, about 30-45 minutes. Let cool in pan for about 15 minutes, then turn out onto wire rack with the berries facing up and let cool completely.

Another Brick in the Wall - A 100th Post

I must be crazy. In a good way, yes, but crazy nonetheless. I thought that working two jobs and going to school three nights a week would be a fine and dandy idea, but let me tell you, it's a bit harder than I thought it was going to be. At one point this week when my alarm went off at 6:00 it took me a good hard minute to figure out if I was getting up in the AM to go to work or if I was waking up from a nap in the PM to go to class. I am also crazy for sketching up this Pink Floyd cake even though I have only worked with fondant oh...twice ever? You can put another tick in the crazypants box for staying up all night sticking little teeny tiny fondant bricks together for 50 pink-floyd themes cupcakes.

But you know what? I revel in the crazy. I am at my best when I am stressed out and way too busy. I feel better about myself when I have stuff to do, it makes me feel more grown up and responsible. Just  getting up in the morning with enough time to make breakfast and coffee before work makes me feel like I accomplished something. It's sad, yes, but its the little things in life, am I right? It also helps that I actually LOVE going to class, and now, going to work. I am two weeks into my new job at a specialty cakes bakery, and each day I think to myself, I can't believe someone is actually paying me to do this all day. This is awesome. Those thoughts are what is going to sustain me over the next few months with this insane schedule of mine. Hopefully my body clock will adjust to it's new pattern, and I can make time for relaxation and spending time with the ones I love. Until then, bring on the crazy.

This is my 100th post on this blog. It seems nuts to think that it has been two years since I started writing, and when I look back it makes me laugh when I realize how much has changed over that time. I wouldn't do a thing differently either. Thanks to all my lovely readers, your comments brighten my day, and without them, the motivation to sit down and write a post at 1:30 in the morning just wouldn't be there.

Onto the cake! One of my co-workers approached me a few weeks back and said he was throwing a Pink Floyd themed birthday party for one of his friends and if I could make a cake and some cupcakes. I of course said yes, even though I wasn't sure when I would possibly have time to make all of it, or even how I was going to make the damn thing. Sure I can totally cover a pointy cake with fondant, and have a giant rainbow sticking out if the side unsupported, why not?

This was by far the most difficult thing I have ever made, but it was so worth it to see the grins on peoples faces when I delivered it. 'Thats a cake??' is such a compliment. The cake is black velvet with a white chocolate buttercream frosting. A small departure from the typical cream cheese frosting, but it turns out its another great pairing.

Black Velvet Cupcakes & White Chocolate Swiss Buttercream
frosting adapted from Krissy's Creations
makes 24 cupcakes

Cake: 

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1 - 1 ounce bottle of black liquid food coloring

1 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk, room temperature

1 teaspoon baking soda

1 teaspoon white vinegar

Butter and flour your cake pans and set aside. Preheat your oven to 350 degrees F.

In a large bowl sift the flour, baking powder, and salt. In a small bowl, mix the food coloring and cocoa powder until completely incorporated. Set aside.

In a stand mixer (or using a hand mixer) cream the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, and beat until thoroughly combined, being sure to scrape down the sides. Add the vanilla and the red food coloring-cocoa mixture and beat well to combine. Add 1/3 of the flour mixture, beat on medium speed until combined, then add 1/2 of the buttermilk, and beat until incorporated. Add another 1/3 of the flour, beat well, then the other half of the buttermilk, scraping down the sides after each addition. Finish with the last 1/3 of the flour mixture and beat until just combined.

In a small bowl, mix the vinegar and baking soda, and immediately add to batter. Mix on high speed for just a few seconds until evenly dispersed, and pour right away into lined cupcake pans. Bake for about 20-30 minutes, until a toothpick entered into the center comes out clean. 

Frosting:

5 egg whites

1 cup sugar

2 cup butter (4 sticks) room temperature

1 tsp vanilla

8 oz. white chocolate, melted and cooled to room temp

In a medium sized heat proof bowl set over a pot of simmering water, combine the egg white, sugar, and salt. Whisk constantly until hot to touch and foamy, it should reach about 160 degrees F. 

Transfer mixture to stand mixer fitted with the whisk attachment and whisk on medium-high speed until completely cooled. It should form a shiny meringue with stiff peaks, and it should take about 5-10 minutes. Once mix is completely cool, turn mixer to medium add the butter a few tablespoons at a time, mixing well after each incorporation. Once all of the butter is incorporated, turn speed to high and whip until buttercream comes together into a smooth creamy frosting. 

Pipe onto cupcakes, and decorate as you please. 

Here's hoping for another 100 fun, satisfying, and delicious posts. 

Bacon Marmalade BLT's

Two words: bacon marmalade. I could just stop this post right there, because if you are anything like me, you will hear those two words and immediately stop what you are doing to make a big batch of it.

In case you are still reading, let me tell you a little bit about these amazing sandwiches. A few weeks ago I was eating at one of my favorite lunch spots and the salad I ordered came with crostini with bacon marmalade. I wasn't sure what was in it exactly, but it was a revelation. I figured out the basic ingredients from the taste, but as soon as I got home I got on google and did some research. None of the recipes I found quite summed up what I was hoping to get out of my bacon marmalade making experience, so I pulled some ingredients from a few recipes and from my memory of lunch that day, and just went for it. It was good. Too good. So good I couldn't stop eating it with a spoon. It was even better the second time I made it, tweaking the recipe ever so slightly.

It's great eaten directly from the jar with a spoon, but it's better served on crusty bread with goat cheese, and even better smeared on toast with heirloom tomatoes, homemade mayonnaise, and butter lettuce. This really takes your average BLT to a new level. It is sticky and sweet and lightly spiced, and is nicely balanced out with the fresh tomatoes and lettuce and slightly tangy mayonnaise. Now I am wishing I hadn't given away my last jar of it to my classmates...guess I will just have to make some more.

Bacon Marmalade

1 1/2 lbs thick cut applewood smoked bacon, chopped into 1/4 inch pieces
1 large vidalia onion, diced
4 cloves garlic, minced
1/3 cup white wine
1/2 cup sugar
2 tablespoons molasses
1/4 cup coffee
1/4 cup maple syrup
1/4 teaspoon allspice
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
large pinch ground cloves
small pinch ground nutmeg
salt and lots of fresh ground pepper to taste

In a heavy saucepan or dutch oven over medium heat, saute the bacon slowly until just crisp. Don't cook the bacon too fast or it can burn or over cook and become crumbly. Remove the bacon to a paper towel -lined plate and drain all but 2 tablespoons of bacon fat from the pan. Add the onion and cook over medium-high heat until soft and starting to caramelize, about 20 minutes. Add the garlic and cook for another 3-5 minutes until garlic is soft but not yet browning.

Add the white wine and scrape up any brown bits from the bottom of the pan. When the wine has reduced a bit, about 3-5 minutes, add the sugar, coffee, molasses, syrup, allspice, paprika, cayenne, nutmeg, cloves, salt and pepper, and stir to combine. Add the bacon back to the pot, bring it up to a boil, then reduce heat to low so that the mixture is on a gentle simmer and cook for about an hour to an hour and a half, until the marmalade is thick and sticky. It will thicken more as it cools.

Store in jars or sealed container in fridge for a week or two. It also freezes very well. Before using, you can pop it in the microwave just for about 15 seconds to loosen it up a bit and be spreadable.

Triple Chocolate Ganache Torte

Actually, if you include the little chocolate jimmies around the bottom, it would be a quadruple chocolate torte, but who's counting anyway?

I am desperately trying to get caught up here on the blog and the other site I write for, Honest Cooking, before things get crazy and I start my pastry job. I have so many pictures of goodies that I want to share with all of you, but I am already having trouble finding time to sit down and get my writing on. I began my third quarter of school this week, and I can't believe how fast it is flying by. I have to say so long to all the tortes and cakes we have been focusing on for the first half of my schooling, and switch gears over to savories (meaning spending 4 hours mincing and julienning vegetables) and plated desserts.

We will get a sneak peek this quarter into the world of restaurant pastry production, and I can't wait. I have been pretty set that I want to be in a bakery and would never want to work on the line, but I am keeping an open mind and trying to soak up as much knowledge as humanly possible.

This chocolate torte was one of my favorites from last quarter, it was chocolate-ly, but not overly rich, and had nice strawberry surprise providing just a hint of fruitiness in the middle layer. The chocolate shavings on the top came from a really really thick hazelnut chocolate bar, but you can substitute smaller ones from any chocolate bar you have on hand. In class we used a 2-stage cake recipe with emulsified shortening, but since the vaseline-like fluid flex kind of squicks me out a little, I am going to give you my favorite devils food chocolate cake recipe instead.

Chocolate Ganache Torte
adapted from Zoe Bakes and Professional Baking

Cake:
3 cups granulated sugar
2 3/4 cups all purpose flour
1 1/8 cups dark cocoa powder
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla
1 1/4 cup hot coffee
1/4 cup amaretto liqueur

Butter and flour the sides of two 9" cake pans, and line bottom with a circle of parchment paper. Preheat oven to 350 degrees F.

In a large bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking until thoroughly incorporated after each addition. Add the buttermilk and vanilla and wisk to combine.

Sift the flour, baking soda, baking powder, cocoa powder, and salt into a large bowl. Add the wet ingredients into the dry ingredients and whisk just until combined. Add the hot coffee and amaretto and whisk until incorporated.

Fill each cake pan 2/3 the way full and bake until a toothpick inserted into the center comes out clean, and center springs back when pressed gently with your finger, about 35-40 minutes.

Let cakes cool completely before assembling.

Ganache:
1 1/2 lb. heavy cream
1 1/2 lb. dark or bitter sweet chocolate, chopped

Place chocolate in a heatproof bowl. Heat heavy cream over medium heat until it comes to a simmer, then pour over chocolate. Let sit for a minute or two, then gently whisk until smooth. Let ganache cool until it is a spreadable consistency. You can make this ahead of time and chill until ready to use. Just put the chilled ganache in a stand mixer and mix with the paddle attachment until it becomes soft and spreadable.

Strawberries:
6-8 strawberries, hulled and sliced thinly
1-2 tablespoons grand marnier
1 tablespoon sugar

Mix strawberries, grand marnier, and sugar in a small bowl and let sit at room temp for 10-15 minutes.

Assembly:
Slice each cake in half so you have four layers of cake. Place the first layer of cake on a flat plate or cake stand and spread a thin layer of chocolate ganache all the way to the edges. Place the second layer of cake on top, and again spread a thin layer of ganache to the edges. Arrange a single layer of strawberries over the ganache, and top with another layer of cake. Fill with ganache, and top the cake with the last layer. With the remaining ganache, cover the outside of the cake, if you find the ganache hard to spread at any point place bowl of ganache over gently simmering water for just a few seconds to help loosen it up.

Decorate as you wish with chocolate sprinkles and/or chocolate shavings. You could also garnish with a little cocoa powder and some strawberries. This would be made even better with a big ol scoop of vanilla ice cream.

Going Pro

A little over a year ago, I began my journey into the pastry world. I made a few tarts for a bridal shower last spring, which turned into making a few hundred mini desserts for a wedding last summer, which then turned into my first wedding cake in the fall. Now, a year later I am halfway through pastry school and just finished my biggest baking accomplishment yet. A four tiered wedding cake for two of my best friends. Four flavors of cake, 200 macarons, and one amazing wedding weekend later, I have come to the realization of how much life has changed in just a few months. 

For a long time, I was insistent that baking and cooking was just purely a hobby, and that no, I would not be pursuing it professionally. As a food blogger, I am sure we all get it in our heads at one point that we would love to make our hobby into a career, but always hearing and believing that it was not realistic. Just because you write about food, and love to bake, that does not make you a professional. This is true, but why should that stop you from turning baking/cooking from something you do in your free time, to a fulfilling and satisfying career? I heard an interview with funny man Conan O'Brien a few weeks ago and he said something along the lines of 'turning the thing you love into a career is like playing with fire'.  It's true there is a chance that even though you love it, you may not be good enough at it to turn it into a profession. There is also the chance that if you start doing what was once fun and relaxing as a job day in and day out, it may turn into just that, a job that you no longer look forward to, and then you may have lost a hobby. 

Well, I am taking that risk. Life is too short to be trucking along on a career path that you don't love. It's rare that people can find something that they enjoy and can make a living at, and if you happen to stumble across that, I think you have to go for it. This week I was offered a job at an amazing bakery working for an incredibly talented pastry chef, and I didn't even have to think about my answer. The calm and collected energy in that bakery and the attitude of the owner and the other employees there, made me instantly feel ready to jump in. I am so excited to start this new chapter in my life, because if I get to make things like this cake EVERY week, I think I will be one happy camper. 

Now, about that cake and those macarons! All of the flavors turned out great, and they all kept their intense moistness even after a twelve hour journey up to northern Minnesota. Here are the recipes I used for the cake:

Carrot Cake with Cream Cheese Frosting Filling

Devil's Food Cake with Amaretto Buttercream Filling

Banana Cake with Banana Pudding Filling

I also made about 200 macarons, in four different flavors. Pistachio macs with white chocolate ganache, yellow macs with lemon curd, orange macs with peach marmalade buttercream, and my favorite, Earl Grey macarons with a orange buttercream. 

If you follow this blog at all you know that I have attempted macarons many times, and have been getting pretty close to getting them perfect. Each time I make them they get better, but I made two key changes this time that I think have made all the difference. First, I am using a different recipe that I found at Not So Humble Pie, I found that it works better for me in my kitchen than the one I had been using previously. Secondly, and most importantly, I left my stand mixer in the cupboard and used my hand mixer for the meringue. Previous to this change, my meringue never got that shiny smooth firm peak that you are supposed to achieve when making the macs. It's a wonder they ever turned out at all before this. 

Earl Grey Macarons with Orange Scented Buttercream

adapted from Not So Humble Pie

yields about 60-70 shells

120 grams almond meal

200 grams powdered sugar

100 grams egg whites

35 grams granulated sugar

tea from 2 earl grey tea bags

black food coloring

Line 3 baking sheets with silpats or parchment paper. 

In your food processor, combine the powdered sugar, almond meal and early grey tea, and pulse a few times to combine, until tea is ground finely. Pour into a small bowl and set aside.

In a medium bowl beat the egg whites on medium high speed with your hand mixer until foamy, then gradually add the sugar and beat until a nice glossy meringue forms. This should take a minute or two on a medium high speed. It should look like shaving cream. Add your food coloring, and mix on low speed just until incorporated. 

Add half of the powdered sugar/almond mixture. With a large spatula, quickly fold the egg whites over themselves to let some of the air out, combining with the almond mixture. Add the rest of the almond mixture and fold gently until your batter has come together, no more than 50 strokes or so. You want a batter that if you let a clump fall off your spatula, it will spread and meld back into itself within ten seconds. If it stands up and does not spread at all, give the batter a few more folds until it does. My best advice here is to test it frequently when you think you are starting to get close to the end product, this will help you to not over mix your batter.

Spoon batter into a piping bag fitted with a plain round tip (one with a fairly large opening). Pipe 1 1/2 inch rounds, evenly spaced, onto your baking sheet. Once all the macarons have been piped, pick up your baking sheet and drop it from about 6 inches above the counter. This impact will bring any air bubbles to the top of the macarons, and help them spread evenly. Do this a few times, then let the macarons sit at room temperature for about an hour before baking. This will create those nice crispy shells and will help prevent the tops from cracking while baking.

After the shells have rested, preheat oven to 290 degrees F, place one rack on the top shelf, and set an empty baking sheet on the rack. I have found this helps them not get too brown before they are done baking. Bake the macarons one pan at a time in the middle of the oven for about 18-20 minutes, depending on how big you piped them.

Honestly the best way to tell if they are done, is to sacrifice one of your shells, pop it off the parchment and break it open. If it is gooey inside, bake for another few minutes, if it is done, take them out. If they are overdone, not to worry, after filling them and letting them age in the refrigerator for a day or two, they will most likely still be delicious.

Let them cool on the baking sheet for a few minutes, then using a small offset spatula if needed to assist, gently pop them off the silpat and let them cool completely on a cooling rack. 

Orange Italian Meringue Buttercream

4 oz egg whites

8 oz granulated sugar

2 oz water

12 oz unsalted butter, room temperature, cubed

1 tsp vanilla

zest of 1 large orange

Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. 

Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium low speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick. Add the orange zest and mix to incorporate.

Pipe about a teaspoon onto half of the macaron shells, and sandwich with another shell. Refrigerate for at least 24 hours before consuming. You can also freeze filled or unfilled macarons for a few weeks, just thaw filled macs in the fridge overnight. 

***Thanks to Mad Chicken Studio for the beautiful pictures of the cake and macarons, and to La Petite Fleur for the lovely flowers***