A non-trifling amount of trifle

IMGP0160

Summer means trifle in our house. I made two huge ones for my grandparents’ 60th anniversary, and also a chocolate and vanilla layer cake with swiss buttercream. I was so delighted by the flowers I put together on the top – phlox, sweet peas, oregano and geranium leaves. Ignore my super crooked writing though! And the little raspberry cake pictured below we ended up eating the next day with some unexpected guests. Always fun to share cake! I used the sour cream chocolate cake from Sky High which you can find on Smitten Kitchen, and then two different vanilla cake recipes also from Sky High. I still prefer the buttermilk one that I’ve posted here. To punch up Smitten’s swiss buttercream I added raspberry jam.

The garden continues to explode with flowers and I’m so excited that the roses have started! All except Poseidon I’ve never seen in person so it’s been fun to study them as they open. Incidentally Poseidon has the most immature buds of the 7 bushes but it’s also the most shaded so perhaps that’s why it’s slower. It’s gotten overwhelmed by the cobea vine which I am contemplating butchering if it doesn’t bloom in the next two weeks.

A good read from Wired on the DNA editing technique Crispr

The best of Poppies and Posies’ bouquets

A review of Hidcote

I always appreciate the sneak peek at Molly’s cookbook shelf

The raspberries are almost done but I might try and make these fresh raspberry scones

Fascinating article on two sets of fraternal twins who were actually identical twins

A quick recipe for zucchini

IMG_4284

IMG_4248

IMGP0343

IMGP0358

IMGP0366

IMGP0333

IMG_4328

IMGP0356

Advertisements

Comments Off on A non-trifling amount of trifle

Filed under Amy, Flowers, Food, Links

Comments are closed.