2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Preheat oven to 350 degrees. Grease and lightly flour 2 or 3 round 9″ cake pans.
Sift flour and salt together, set aside. In the bowl of a stand mixer, combine the butter and sugar. Mix until light and fluffy. Add the eggs one at a time. Mix well after each addition. Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the sugar and butter mixture. Mix well. In a small bowl or condiment cup, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.
Spoon batter evenly into pans – batter will be very thick! Level top of batter with an offset spatula. Bake for 25-30 minutes, or until cake springs back when pressed in the center. Turn out on wire racks and cool completely.
Cream cheese frosting:
2 – 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners’ sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. With the mixer on low, gradually pour in the confectioners’ sugar. Increase the speed to high and beat until light and fluffy. If mixture is too thick, add a little milk to loosen it. If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.
*If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.
*When making red velvet, I always mix the cocoa powder and liquid red food coloring together to form a paste. Doing this seems to evenly disperse the red color when it gets mixed into the batter. If your cocoa is lumpy, mash it into the food coloring with a fork.
* For the heart template, trace the bottom of a cake pan on wax paper, cut out the 9″ circle. Fold it in half and cut into a heart shape. Lay the paper heart on the cake and trim it down if it doesn’t comfortably fit inside the cake’s circumference.
Recipe from simplebakes.com
Strawberry Shortcake Sushi
Strawberry Shortcake Sushi
Recipe adapted from Cooking Light + technique from Sprinkle Bakes
2/3 cup all-purpose flour
1 t baking powder
1/4 t salt
1/2 cup sugar
3 eggs + 2 more egg whites
1 t vanilla
2 T powdered sugar, for the towel when wrapping the cake
2 cups whipping cream
1/2 cup powdered sugar
1 t vanilla or 1/2 a vanilla bean
1 cup diced strawberries + more for topping
* I had a little less than half left over, so feel free to cut the filling recipe in half and you should be fine.
1.Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
2.In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
3.Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
4.Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
5.While the cake is baking sprinkle a clean dish towel with powdered sugar.
6.Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. 7.Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
8.Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
9.Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
10.Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).
Recipe from Smitten Kitchen
2 cups quartered and hulled strawberries, mashed
1/4 cup water
3 T granulated sugar
1 T lemon juice
Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!
Recipe from takeamegabite.com
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Hola! I'm Nicolita owner & designer Nicole Di Rocco. In this video I'll show you why and how we created our signature Nicolita Bottom fit.
Nicolita has one-of-kind swimwear styles that are carefully designed to flatter your figure. Say goodbye to those ill-fitting bikini bottoms and say hello to comfort and fit!
Below are a few of our most popular styles that were designed with YOUR hips in mind.
I want to help you find the Perfect Fit Nicolita Style. Below I have created a Nicolita Swimwear Fit guide to match your curves with our swimwear options and styles. If you still have questions of which bikini or one piece style would look best with your body shape just Call 866-NICOLITA (866-642-6548) Email hola@mynicolita, or Skype me @mynicolita.
Over the last 13 years since I started Nicolita in 2003, I have worked with a lot of Nicolita clients on selecting the perfect swimsuit for them. I'm the first to admit that wearing a bikini or one piece swimsuit can be challenging for the majority of us. Even if you have a rockin' body, there are certain styles that work better on certain body shapes.
But I am a strong believer that there is the perfect swimsuit out there for you. And we have gone ahead and picked out some styles that are flattering for you!
Women with larger cup sizes are primarily looking for 2 things when trying on swimwear: coverage and support. While going up a size in the top can provide more coverage, some styles just won’t provide the coverage and support you may be looking for. Look for styles with side boning and molded cups to give you the support and coverage you desire, without the pinching of an underwire!For support and coverage, check out:
Have a smaller bust and want to create the illusion of a bigger chest? Styles with details like ruffles and molded cups will add volume and create cleavage!
For adding volume to a smaller chest, check out:
If you’re looking to tone down the appearance of broad shoulders, look for one-shoulder and detailed tops which will draw attention away from wide set shoulders. Deep V necklines will keep the attention focused on your chest and the low cut back will make your shoulders appear more narrow.
To elongate the torso, check out:
Looking to add more curve to that backside? Look for bottoms with backside details like ruffles, shirring, or our signature knotty bottom. These details add more curve to your bottom and create a more shapely bum.
To add curves to a not so curvy bottom, check out:
We all have those days we would rather cover our midsection. To conceal your midriff while flattering your other assets, look for styles that have shirring throughout the midsection to camouflage any insecurities.
For tummy control, check out:
Trying to keep your skin out of the sun, or just desire to be more covered? Look for styles that provide more coverage without sacrificing style, like high-neck tops, high-waist bottoms, and one pieces!
For more coverage, check out: