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Guest House: Dianna, The Kitchen Prep

Posted on December 30, 2013 in More Fun, Party by | 5 comments

Who loves cake & champs?! Introducing our Floridian friend Dianna from The Kitchen Prep. In honor of New Years, we’re so happy to have her guest post on entertaining and toasting  2014. Take it away Dianna…

Hello Lilly Land! My name is Dianna and I’m the girl behind The Kitchen Prep, a blog where I share stories, antics, and recipes from my south Florida kitchen. I’m beyond thrilled to be invited to sidle up to The Juice Stand today as I’ve been a Lilly lover for a long time… in fact, my tagline reads, “In a perfect world, I’d always be clothed in Lilly and covered in flour!” Talk about a dream come true!

If you’re here, then you probably already know that Lilly girls are all about celebrating life’s little {and big!} occasions. This time of year, when our social calendars are in overdrive, it’s nice to have a few perfect recipes in our shift pocket that we can entertain with on a whim. You just never know when the day will call for an impromptu soiree! With the new year just around the corner, I can just about bet that most hostesses will be well stocked with two things: Good cheer and bubbly! The recipes I’m sharing today are ideal for sharing both with your guests!

First up… dessert. Because life is too short to be anything but sweet! I know what you’re thinking: instant New Year’s resolution wrecker. Not to worry, my friends. These adorable Mini Tangerine Bundt Cakes with Champagne Glaze are perfectly portioned to avoid nibbler’s regret. And guess what? Even the cakes get a drink!

Lilly Pulitzer/The Kitchen Prep Mini Bundt Cake with Champagne Glaze

These fluffy mini pound cakes are dotted with flecks of fragrant tangerine zest, then doused in a sweet, tangy tangerine champagne simple syrup. Each cake is drizzled with a luxurious champagne glaze and topped with sparkling sugar; even food should be festive and fashionable!

The citrus celebration continues with these Midnight Kiss cocktails that are sure get you pucker ready. Grapefruit brightens up the contents of your champagne flute, while a subtle touch of mint provides an unexpected, refreshing twist to your cocktail. What better way to count down the minutes to a romantic midnight moment than with minty confidence?

 Lilly Pulitzer/The Kitchen Prep Champagne

Both of these recipes will light up your party the way Lilly girls light up a room: with classic sophistication and pure fun! I’m so grateful for the invite to come share in the fun at The Juice Stand! I hope these festive treats will help kick off 2014 deliciously…A toast to the most colorful year yet!

Mini Tangerine Bundt Cakes with Champagne Glaze

Makes approximately 12 cakes

1 stick {8 tablespoons} unsalted butter, softened {plus extra for greasing pan}

1/2 cup granulated sugar

Zest of 1 tangerine {about 1 teaspoon}

2 eggs

1 teaspoons pure vanilla extract

1 cups cake flour, sifted

Pinch of salt

1. Preheat the oven to 350 degrees. Prepare your mini bundt pan by brushing each well with melted butter. Don’t skimp! There’s nothing worse than stubborn cakes.

2. In the bowl of a stand mixer {or using a hand mixer}, beat together the butter and sugar until pale and fluffy. Add in the tangerine zest and mix well.

3. Add the eggs, one at a time, beating well after each addition. {Don’t worry if it looks curdled at this point, it will come together.} Add the vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is well incorporated.

4. Slowly mix in the cake flour and salt until just incorporated try not to over mix.

5. Spoon* batter into the mini bundts, filling about ¾ of the way full and bake for about 12-14 minutes or until the cakes are lightly golden or a toothpick inserted comes out clean.

6. When the cakes are ready… remove from the oven and cool for about 5 minutes. Poke the cakes all over using a skewer or toothpick.

7. While the cakes are still warm, pour about 1 tablespoon {or more if needed} of the cake syrup {see recipe below} over the top of each cake. Let it soak in for about 5 minutes or until the liquid is absorbed.

8. Place an inverted cooling rack on top of the pan, then swiftly flip to release cakes onto the rack. {This may take a little tap or two on the countertop for any cakes that are being stubborn, but if you buttered sufficiently they should all pop out.} Let cool completely before glazing.

*I found the easiest way to “spoon” the batter in was not to use a spoon at all! Simply fill a ziptop bag with the batter, snip one of the corners, and pipe the batter into each cake mold.

For Glaze:

1 cup confectioners’ sugar

Approximately 2 tablespoons champagne, sparkling wine or prosecco

{Optional Garnish}

Sparkling sugar

Sugar pearls

1. In a small bowl combine the ingredients and stir until smooth. If your glaze it too thick, add a bit more liquid until the desired consistency is reached. For best results, try for thicker glaze that will “stick” to your cake.

2. Drizzle or dip cakes to cover with glaze, then place on a cooling rack, allowing the excess to drip off.

3. If desired, sprinkle each cake with sparkling sugar and/or edible sugar pearls while the glaze is still wet.

Let glaze set slightly before serving.

Simple Syrup for Cakes & Cocktails

This recipe will serve as the base for both your the cake and cocktail simple syrups.

1 cup sugar

1 cup water

1. In a small pot set over medium high heat, stir together sugar and water. Bring to a boil, then reduce to a simmer.

2. Simmer for about 34 minutes or until the sugar has dissolved completely. Remove from heat.

3. Pour half of the syrup into a small container {preferably one with a spout}. This will be used for the cakes.

For Cakes:

To syrup, add:

3-4 tablespoons champagne, sparkling wine or prosecco

2 tablespoons fresh squeezed tangerine juice

1. To the syrup you’ve set aside, add 3 to 4 tablespoons of champagne, sparkling wine or prosecco and 2 tablespoons of freshly squeezed tangerine juice. Stir to combine.

For Midnight Kiss Cocktails:

To syrup, add:

A handful of mint sprigs

1. Add mint sprigs to the hot syrup remaining in the pot and allow to steep for about 1015 minutes.

2. Pour the infused syrup into a small airtight container, straining out mint sprigs. Refrigerate until ready to use in cocktails.

Midnight Kiss Cocktail

Makes one cocktail

1 oz mint simple syrup

1 oz fresh squeezed grapefruit juice

Champagne, sparkling wine or prosecco

{Optional Garnish}

Mint spring

Sparkling sugar for rims

1. Pour mint simple syrup into a champagne flute.

2. Add grapefruit juice. Top with champagne.

3. Garnish with a sprig of mint if desired.

Kiapichon

Posted on December 30th, 2013 at 12:21pm

“To syrup, add:
34 tablespoons champagne, sparkling wine or prosecco”

Do you mean 3-4?

reply

Lilly

Posted on December 30th, 2013 at 3:16pm

You’re right! Updated :)

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Wood fired Ovens

Posted on December 30th, 2013 at 4:14pm

Those desserts look so delicious!

reply

Marilyn

Posted on December 30th, 2013 at 6:33pm

Yummy!

reply

Brenda Black

Posted on December 30th, 2013 at 6:50pm

So lovely and romantic!

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