Sweet
Treats Werewolves Love – Orange
and Passion Fruit Roulade
Hi,
Kryssie
Fortune here. I’ve dropped by to tell you about the heroine in my latest book.
She discovered werewolves love cake.
Last time I saw her, she gave some of her recipes to share with my
friends.
Of course, Ellie never had time for such fancy decorations shown below.
The Lykae soldiers always got to her buns before she’d finished
Excerpt
With hindsight, he should have made Ellie mix with more of his pack.
She’d been so delighted the soldiers ignored her scars that she’d stayed close
to the camp, even when she had leave due. Her favorite leisure pursuit always
involved sitting in the sun with a good book. Her least enjoyable pastime?
Honing her fighting skills against Lykae trainers. They’d prattled on about
exceptional knife skills, but she was a cook. Of course she could use a knife.
Since his diplomatic duties kept him away, he’d demanded regular updates
on her progress. Something about her had gotten under his skin, but it wasn’t
as if she was his true mate or anything. He’d know if she was. Finding a mate
didn’t even make his to-do list. To a player like him, the whole idea sucked. Besides he’d blown it when he
screwed her, but damn he liked her better as a lover than a pretend sibling.
Deep down he knew he shouldn’t have touched her, not when it messed up her
future.
He was an alpha wolf with responsibilities and a pack to run. Besides,
there were so many women out there, how could he tie himself to just one for
all eternity? Joel preferred endless variety and no-strings sex. Why would he
lose himself in one woman when he could sample so many? Maybe with Ellie… No! A
half Elf mating with a pack alpha? Unheard of!
****
Sometimes, as Ellie relaxed, she’d sip at a cocktail as she read her
book. In this recipe, she’s mixted her favorite cocktail with hier favorite
cake.
Recipe for Pina Colada Cake.
50g unsweetened coconut flakes
2 tsp vanilla extract
60ml Malibu
300g caster sugar
250g unsalted butter, softened
3 eggs
275g plain flour
2½ tsp baking powder
Heat the coconut milk until boiling then remove from the heat and stir in the desiccated coconut, vanilla and Malibu. Leave to soak for 30 minutes so the coconut softens.
Meanwhile heat the oven to 180°C then line and grease 3 x 20cm round sandwich tins.
Beat the butter and sugar in a stand mixer on high for about 5 minutes until the mixture is light and fluffy.
Add the eggs one at a time until evenly combined.
Sift the flour with the baking powder. Fold into the butter, sugar and eggs alternately with the coconut mixture until just incorporated.
Divide between the tins and bake for 20-25 minutes.
Pineapple Curd
1 227g tin pineapple chunks, whizzed up with juice in blender
3 egg yolks
2½ tbsp. cornflour
75g caster sugar
In a small bowl blend the cornflour with a bit of the whizzed up pineapple until it’s formed a smooth paste.
Put all the ingredients in a saucepan and stir constantly on a medium heat until it begins to boil. Turn down heat and keep stirring as it thickens. Remove from heat and leave to cool.
Pineapple Frosting
8 egg whites (or 240g egg whites)
400g caster sugar
540g unsalted butter, room temperature and cut into cubes
¼ tsp salt
250g pineapple curd
Heat egg whites and caster sugar in a bain-marie, stirring constantly until the sugar has dissolved and the temperature has reached 160°F.
Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will curdle curiously. Do not fret – this is supposed to happen. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
Add the salt and the pineapple curd. Mix in quickly and lightly.
Decorate the cake with toasted desiccated coconut, sun-dried pineapple, glace cherries and cocktail umbrellas.
2 tsp vanilla extract
60ml Malibu
300g caster sugar
250g unsalted butter, softened
3 eggs
275g plain flour
2½ tsp baking powder
Heat the coconut milk until boiling then remove from the heat and stir in the desiccated coconut, vanilla and Malibu. Leave to soak for 30 minutes so the coconut softens.
Meanwhile heat the oven to 180°C then line and grease 3 x 20cm round sandwich tins.
Beat the butter and sugar in a stand mixer on high for about 5 minutes until the mixture is light and fluffy.
Add the eggs one at a time until evenly combined.
Sift the flour with the baking powder. Fold into the butter, sugar and eggs alternately with the coconut mixture until just incorporated.
Divide between the tins and bake for 20-25 minutes.
Pineapple Curd
1 227g tin pineapple chunks, whizzed up with juice in blender
3 egg yolks
2½ tbsp. cornflour
75g caster sugar
In a small bowl blend the cornflour with a bit of the whizzed up pineapple until it’s formed a smooth paste.
Put all the ingredients in a saucepan and stir constantly on a medium heat until it begins to boil. Turn down heat and keep stirring as it thickens. Remove from heat and leave to cool.
Pineapple Frosting
8 egg whites (or 240g egg whites)
400g caster sugar
540g unsalted butter, room temperature and cut into cubes
¼ tsp salt
250g pineapple curd
Heat egg whites and caster sugar in a bain-marie, stirring constantly until the sugar has dissolved and the temperature has reached 160°F.
Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will curdle curiously. Do not fret – this is supposed to happen. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
Add the salt and the pineapple curd. Mix in quickly and lightly.
Decorate the cake with toasted desiccated coconut, sun-dried pineapple, glace cherries and cocktail umbrellas.
Happy
Baking.
While
you’re here, please take a look at my book.
To Mate a Werewolf
Blurb
The
scars on Ellie Padget’s cheek are a constant reminder of the times she tried to
escape from sexual slavery. Two years ago, Joel—alpha in waiting of the
Tundra-Tough pack—led the rescue party that freed her. She’s loved him ever
since.
Their relationship finally explodes into steaming sex, but he offers to pay her off. She walks away with her head high and her heart shattered. When she learns of a plot to destroy Joel and his pack, her only option is return to his side and warn him.
Joel has to fight to retain the pack that should be his by right, and no one can leave until the pack has a new alpha. He’s horrified when Ellie turns up on the night he’s to meet the woman he’s agreed to marry but never met. She’s stuck there until he claims his birthright. Finally, he realizes Ellie’s his true mate. Now he has to choose between his arranged marriage, and the one woman he truly loves. Will he choose with his head or his heart?
To Mate a Werewolf is a stand alone story within the Scattered Siblings series.
Their relationship finally explodes into steaming sex, but he offers to pay her off. She walks away with her head high and her heart shattered. When she learns of a plot to destroy Joel and his pack, her only option is return to his side and warn him.
Joel has to fight to retain the pack that should be his by right, and no one can leave until the pack has a new alpha. He’s horrified when Ellie turns up on the night he’s to meet the woman he’s agreed to marry but never met. She’s stuck there until he claims his birthright. Finally, he realizes Ellie’s his true mate. Now he has to choose between his arranged marriage, and the one woman he truly loves. Will he choose with his head or his heart?
To Mate a Werewolf is a stand alone story within the Scattered Siblings series.
Buy Link
Amazon US http://amzn.to/1xR1pf2
Amazon UK http://amzn.to/1ACMsOT
Amazon AU http://bit.ly/159aunB
Social Media
A big thank you to https://www.facebook.com/foodcakesblogger
for letting me use their recipes.
#recipe #cupcake #Lykae #am reading
#kindle #romance
Thanks for hosting me.
ReplyDeleteKryssi - I am going to try the book and the recipe. Thanks for sharing.
ReplyDeleteShannon
Hi Shannon. Thank you for taking a look! Appreciate it!
DeleteKryssie, this story and the cake look amazing! Thanks so much for being my guest!
ReplyDelete