I recently attended a wedding ceremony with my mom for an old neighbour held in ChinaTowns' Sun Yat Sen Gardens. It was a beautiful sunny day and the ceremony was very sweet and quaint. Afterwards, I went exploring in the Gardens and want to share some of the shots that I took. The Gardens are filled with bamboo, willow trees, lily pads and koi fish.... enjoy!
bamboo |
lily pads |
A few days later, John and I were out in Tsawassen, and got to enjoy a gorgeous summer sunset. The sun was a brilliant orange ball setting over the horizon, and we had fun skipping rocks and looking at seaweed.
Then, on July 30th, it was Johns 22nd Birthday, so I slaved for a few hours in the kitchen to make him a Summer Fruit Cake. I used a boxed organic vanilla cake, organic mint leaves, cream cheese icing (premade) and any fruit I desired. I made the cake in a casserole dish and lined it with parchment paper so that it did not stick and could be transported easily. I literally just "picked" the cake up by the edges of the paper and lifted it out of the dish for faster cooling. Once cool, I cut the cake in half (horizontally) and made a layer of icing and mostly blueberries. Then I laid the other half of the cake back on top, and did another layer of cream cheese icing, and then "strategically" placed all my fruits, which I had covered in a glaze. To do the glaze, I heated up some organic Happy Planet fruit juice and added a few tablespoons of apricot jelly. I cooked it until it became thick, and could coat the fruit. The goal was for the jelly to reset and leave the fruit with a nice sheen, and also help keep them in place. I saw this technique on "French Food at Home". I did not follow it exactly, and recommend looking it up so that it can be done better than I did. It still worked, but it could have been better. After I covered the cake in the fruit, I placed mint sprigs around it for a hit of colour, and also, to cut the sweetness of the cream cheese icing , cake and fruit, which are all sweet. It was a huge hit, and everyone commented on the mint being the perfect pairing for the cake! I will definitely be making this one again!


Next time, I will put up my recipes for my ultimate summer lemonades: Rosemary Lemonade and Mint Lemonade. Ciao!