We went to a birthday party for a true friend of Number One Son. We have been to family parties and children of my friends, but this was his first real friend party. He told me last night that he got to go to his friend's bedroom because he was a "special friend." Park days are great because Moms get to talk and the kids get to play, but the have been hard because it has been so hot and now we are back to one working vehicle. Sweet Husband walked to work yesterday, we picked him up, drove me to work and then they picked me up from work. Number Two Son got a much needed early nap yesterday, Yeah! I make cake and bring it along so we they can partake in cake along with everyone else.
Free of Almost Everything But Eggs Cake
12 ounces of dried unsweetened coconut ground in a coffee grinder (I think it works best if the coconut has been in the freezer)
1 cup sugar
9 eggs (reserve three egg whites)
1/2 teaspoon baking soda
1/4 cup tapioca starch
Stir the 6 whole eggs plus three egg yolks until they are just combined, do not stir them too much, if you do , the cake will separate. Stir all the ingredients in a mixing bowl until well combined (there might be lumps of coconut, but I don't mind). Pour into pans coated with spray oil or cupcake pans with paper baking cups. Smooth out the top s. Bake for 15-20 minutes for cupcakes, 30-40 minutes for 9 inch round cake pan. Cool on wire racks.
Fluffy White Icing
3 egg whites
1 cup sugar
1/3 cup water
pinch of salt
8 drops LorAnn flavorings (optional) We like Marshmallow
In a small saucepan combine the sugar and water with a pinch of salt. Cook on medium high heat until boiling and the sugar has melted. This happens very quickly. Turn on your Kitchen Aid with the whisk and slowly drizzle in the sugar syrup as you beat the egg whites at 10 (High). Beat for 5-7 minutes. You will hear a change in the way the mixer sounds when the icing is ready. Ice the cake/cupcakes and enjoy the same day.
I discovered that you can make meringues with the leftover icing. Pipe out (or make small globs) meringues on parchment paper or silicone baking sheet and bake for one hour at 225* , turn off the oven and then leave them in the oven for most of the rest of the day or overnight. These are chewier than my regular meringues, but less messy that just eating leftover icing out of the bowl.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...