Whipped cream flavoured with orange syrup, perfect to accompany desserts with cranberries, chocolate, almonds etc. Continue reading
Every year at this time, our community celebrates a woman who has quietly volunteered to make our community a better place. Whether it’s through education, seniors outreach, communication, the environment, or many other facets, it all gets done by volunteers.
The program started a decade or so ago, and now the past recipients make a surprise visit to the woman’s home, ready to celebrate her with a cake, and a bottle of bubbly. Or two.
Usually I make the cake, mostly because I love doing it. I’m sure someone else will happily step up if the need arises. Cakes used to be served to celebrate any occasion, but as we’re more aware of the value of calories we consume we’re more selective on when to serve one. Consequently, they’re even more of a treat.
For this year’s event, I decided to do a 3-layer white buttermilk cake, filled with seedless raspberry preserves, and frosted with a fluffy and very lemony buttercream.
We enjoyed the cake, while sipping on bubbly, and chatting with each other through the evening. Ten women from very diverse backgrounds makes for very good conversation.