I was casually checking my e-mails when one particular one caught my attention. To my pleasant surprise, I was invited to a Bloggers Meetup by Jasmine. Jasmine had just joined the blogging scene a few months back and I must admire her courage in reaching out to us bloggers and organizing a meetup. So last Saturday evening, 8 of us met up at Edith’s place for a potluck party. The bloggers were:
- Jasmine from the sweetylicious
- Edith from Precious Moments
- Josephine from Sugar & Everything Nice
- Cathy from Cathy's Joy
- Jess from Jess's Kitchen
- Jean from Noms I Must
- Wendy from Wen's Delight
- Zhuoyuan (Me)
Similar to my previous meetups, this is another potluck party where each of us bloggers would volunteer to cook and bake a dish or two. Sweet lovers would definitely find this potluck party particularly inviting as it promises a spectacular line-up of of sweet treats including mango swiss rolls, mango cheesecake, mango chiffon cake, brownies, lemon bars, lemon meringue tarts, macarons and three differently flavoured frosted cupcakes. As a sweets lover and a highly sweet-toothed guy, I am more than welcome to embrace them and satisfy my palate.
Chocolate macarons with lemon curd by Cathy
Dulce De Leche cupcakes by Cathy
Chocolate madeleines by Cathy
Lemon cream cheese cupcakes with honey lemon buttercream (Swiss meringue). Recipe for buttercream at end of post.
Rich fudgy brownies. I have to confess that this batch of brownies are less fudgy and firmer than the ones I previously made.
Mango cheesecake by Jasmine
Jelly heart cheesecake slice by Jasmine
Durian chiffon cake by Wendy
Durian swiss rolls by Wendy. Have I ever mentioned that I am a durian lover?
Lemon curd meringue tarts by Edith
Chocolate mayonnaise cupcakes with caramel butterscotch buttercream by Edith
Lemon bars by Jess
savoury meatballs by Jean
thai style pomelo salad by Josephine
Saturday evening was thus spent fulfillingly with a group of wonderful and talented ladies. With good food and the right company, what more can I ask for? Thanks to Jasmine for initiating and coordinating this meetup. I shall be looking forward to my next meetup.
Honey Lemon Swiss Meringue Buttercream (recipe adapted from Baking from My Home to Yours by Dorie Greenspan)
Serving size: enough to frost 15 small sized cupcakes
Taste and texture: sweet and tangy, velvety smooth
Equipment and Materials:
1) Handheld mixer/ Standing mixer
2) Heat proof bowl
3) Wire whisk
60g egg whites
150g unsalted butter, cubed and slightly softened but still cold
3 1/2 tbs fresh lemon juice, strained
honey, add to taste
1/2 tsp vanilla extact
Making the buttercream:
Dissolve sugar in egg whites - Place egg whites and sugar in a heatproof bowl sitting over a pan of slightly simmering water without the base of the bowl in contact with the water (double-boiler). Whisk the mixture constantly until the sugar dissolves completely. Rub the egg white mixture with your fingers to check if it is still gritty to test if the sugar has fully dissolved. Egg white mixture should be warm to the touch. Remove bowl from the heat.
Beating egg whites - Beat egg whites with an electric beater on medium high speed until whites are very stiff and glossy. Egg whites should form stiff upright peaks and will not budge when bowl is overturned.
Incorporating butter - Add in butter to beaten egg whites in 3 additions and beat on medium speed. The mixture may become watery as butter is being incorporated. After the third addition, beat the mixture it becomes fluffy and firm, like creamed butter.
Flavouring the buttercream - Add lemon juice and vanilla extract to buttercream and beat well to mix. Add in honey by the tablespoon to taste.
1) When piping the buttercream for frosting, heat from your palms may cause the last portion of buttercream in the piping bag to soften and separate/ melt. Simply chill the softened/ separated buttercream and beat it until fluffy.
2) Buttercream can hold its shape well unrefrigerated.
3) Make sure water is on low simmer and stir constantly, else the egg may coagulate.
4) Do not omit the vanilla in the buttercream. It adds a depth of flavour and contrasts the lemony tang.
5) Make 2.5 x buttercream recipe to make enough for frosting a 3 layered cake.