Sweets Bar - Part Two

As I promised, I came back with more pictures from my last event. 
Hope you enjoy these sweet treats and I hope they give you a great start this week!

Write to you soon!
xo, xo

Emi 

The center piece of the sweets bar was this large cake,  decorated with the logo of the store as topper

Sweets from the photo: Cookie  Pops, Vanilla & Almond Cupcakes,
Raspberry & Vanilla Cupcakes

Sugar Cookies with White Chocolate

Lemon & Orange Cupcakes

Lemon & Orange Cupcakes

Vanilla & Rhum Cupcakes

Sugar Cookies with White Chocolate

Vanilla & Raspberry Cupcakes 

Cookie Pops 

Mint & Chocolate Cupcakes

 Photo Credit: Emi Trasnitu

Sweet & Sour Strawberry - Blackberry Tart

Baking tarts and pies is another favorite of mine. And this time I made a tart with a sweet vanilla filling called '' liaison de tart'' in french (which I've seen that's really used here in Switzerland and I decided to give it a try) and fresh blackberries and strawberries. 

 I made my sweet tart dough and the combination was great. You have to give it a try.
I love how all blended together and the result was amazing. Here is my sweet and sour tart. 

 INGREDIENTS:
Sweet tart dough

•  1 ½ cups of all-purpose flour
•  2 tablespoons sugar
•  A pinch of salt
•  1 stick of butter (4 ounces), cut into small pieces
•  1 egg
•  2-3 tablespoons cold water

Filling: 

• 1 package vanilla '' liaison de tart''
• 1 cup chopped strawberries
• 1 cup blackberries

DIRECTIONS:

1. Combine the flour, sugar and salt in a food processor and mix.

2. Add the butter pieces, in batches, and pulse until mixed.

3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.

4. Remove the dough from the food processor and knead it gently.

5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.

6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.

7. Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking. 

8. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use. 

9. Preheat the oven to 400F / 200C. 

10. Transfer the blackberries and chopped strawberries on the unbaked tart shell.

11. Prepare the filling as written on the package and pour it slowly over the fruits. Place the tart in the preheated oven.

12. Bake the tart for about 35-40 minutes or until the crust is golden. 

Photo credit: Emi Trasnitu

Kiwi & Vanilla Cupcakes - Floral look

Today I felt really good, full of inspiration and in a girly mood. And what a better way to express my feelings then baking some delicious cupcakes and decorate them springlike. 

With all the flowers now blooming I feel fresh and I love the smell they send away.

I made my favorite vanilla cupcake recipe and I added a splash of fruit inside. I usually don't use kiwi in desserts, but here is a nice combination. A sweet and sour one.

To decorate the cupcakes I used the flowers that I have on my terrace and garden. 
I am really pleased with the final result. 
These cupcakes would look perfect at a baby shower or a tee party. 

Here is the recipe that I made with this occasion.

INGREDIENTS:

• 120 g plain or all-purpose flour
• 120 g caster sugar
• 1 ½ tsp baking powder
• a pinch of salt
• 40 g unsalted butter, softened
• 1 tsp vanilla extract
• 120 ml milk
• 1 egg
• 4 kiwis 

To decorate:

•  fresh flowers at your choice
• shredded coconut

DIRECTIONS:
Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with 12 medium sized paper cases.

Clean the kiwi and cut it in 3.

Sieve the flour, sugar, baking powder, salt and butter into the bowl of a Kitchen Aid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency.

While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated.

Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in.

Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Using an ice-cream scoop transfer the batter into the cupcake cases and add one slice of kiwi in the middle. Press it a little bit with your finger.

Bake for 20-25 minutes until the sponge bounces back when touched (with my oven 17 minutes works perfectly) and a skewer comes out clean with put into the center of the cake.
Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

My cupcakes after taking them out of the oven

Sprinkle shredded coconut on top of each cupcake and top them with fresh flowers right before serving. Enjoy!

Photo credit : Emi Trasnitu