June 27, 2018

cupcakes & la gabbianella

Vanilla cupcakes before frosting them with Rose Vanilla's creamy icing.
La Gabbianella is my go to place for
the most beautiful hand woven Italian tea towels. 
The whimsically rustic look of their textiles
and ceramics are one of my favorites. 

June 26, 2018

showstopping cake

Cakes are always quite the
luxurious treat on a dessert table,
or any table...
I designed this one to look like a
jewelry box topped with flowers and buds.

cinnamon rolls

{ sunday bake }

There's nothing better in the morning than a warm,
gooey cinnamon roll, especially on a Sunday.
At home, we make ours with a generous drizzle of
crème fraîche vanilla glaze and lots of cinnamon.
I serve them warm in a Portuguese wooden sieve I found
in Porto a while back, which is perfect for putting bread on the table.

June 18, 2018

hydrangea wreath cake

{ blue }

I wish I could decorate all the cakes with hydrangeas.

June 17, 2018


Everything looks better in pink,
especially if it is flowers on a
yummy cake.
All I can think of is, "country style wedding" .

June 14, 2018

blue hydrangeas

This little number has my favorite flower {if you've been reading this blog, you know that already}. Beautiful hydrangeas are perfect for any occasion. In this case, for a male birthday. I made a vanilla cake, layered with "dulce de leche" and frosted with buttercream speckled with...  more "dulce de leche".

June 11, 2018

avocado toast rose

I'm usually not so fancy with breakfast, but sometimes I like taking my avocado toast to the next level.
Some chopped avocado first and then shape the rose on top of it. Not a very easy task, but with some practice and a very sharp knife, it shouldn't take you all morning to do it.
Food must not only taste good, but also look good.
Happy new week!

June 7, 2018

single-tier cakes {trend}

Even before the Royal Wedding I had the hunch that multiple single-tier cakes would be the trend this year.
Making smaller cakes for Rose Vanilla allows me to be really creative with colors, textures, and toppings, and to play around with different techniques, flavors and fillings.

June 6, 2018

tamales { mini }

Although making tamales may sound like a time-consuming and intimidating process, it isn't. The process begins with preparing a soft, rich corn dough called "masa", along with a meat or vegetable filling and a sauce. We like the seasoned chicken filling with olives and sometimes a pitted prune.
In Costa Rica, during Christmas season, making tamales is a ritual. We wrap them in banana leaves, but they can also be wrapped in corn husks, as they prepare them in Mexico and other countries in Latin America.
Finding the corn in Kampala was not an easy task. Even though we keep bags of Maseca in the freezer, we prefer to leave that one for "tortillas". After almost giving up the search for yellow corn, I found it at a nearby Chinese supermarket... who would have thought!!!! The dried kind I found required soaking in boiling water for a couple of hours to soften it and then strain it.

I'm missing home, so making "tamales" to eat along my "gallo pinto" is always a way of feeling closer to my roots. 

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