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Tuesday, November 25, 2014

Sweet Treats that Werewolves Love And Read To Make Your Mouth Water; To Mate A Werewolf by Kryssie Fortune.

HI, Kryssie Fortune here. I’ve dropped in on Claire to tell you about my new book To Mate A Werewolf. 




Ellie, the heroine, has spent the last two years cooking for the Lykae army. She discovered werewolves love cake she started baking in earnest.  Here’s one she baked when the Lykae’s hereditary King dropped in to oversee the challenges Joel Blackheart needed to win to regain control the Tundra Tough pack. 


Excerpt

She put a tray of oven-fresh almond tarts on a side table outside the door. “Okay, guys, these are too hot to eat yet. Anyone who helps set up the tables for tonight gets one when all the work’s done.”

Her bribery paid dividends as the unmated wolves worked with cheerful good humor. Joel inhaled the smell of tarts and tried to steal one. Ellie rapped him on the knuckles with her wooden spoon.

He shook his hand and pouted like a small boy denied a treat. “That hurt.”

Ellie smile dripped saccharine. “It was meant to. You can’t pull rank on me now, Mr. Former Grand Marshal.”

The way she emphasized that former chilled him. He was the same man, whatever rank he held. The light in her eyes said she enjoyed his discomfort, so he gave up on the tart. “Ellie, is it too late to apologize?”

She froze, then looked him up and down. When he took a step toward her, she dodged back inside. 

“Much too late. Nothing you can say will make up for the way you used me.”

~~~~~




Vanilla party cake

Ingredients
225g unsalted butter, softened, plus extra for greasing
350g caster sugar
1 tbsp vanilla extract
5 large egg whites
325g plain flour
25g cornflour
1½ tbsp baking powder
250ml buttermilk

For the meringue buttercream

3 large egg whites
240g caster sugar
1 vanilla pod, halved lengthways and seeds scraped out
360g unsalted butter, softened
1 tsp vanilla extract
multi-coloured edible polka dots, to decorate

Method

1 Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.

2 Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.

3 Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.

4 To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved – you can test this by dipping two fingers into the bowl and rubbing them together; if you can’t feel any grains of sugar, the mixture is ready. 

Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time.

By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn’t, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.

To assemble the cake, 

Place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). 

To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.

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.

~~~~~

Buy Link

http://www.loose-id.com/scattered-siblings-to-mate-a-werewolf.html 

Amazon US - http://amzn.to/1Fee1h9

Amazon UK - http://amzn.to/1vzQVjs 

Amazon AU  - http://bit.ly/1uSadOf


Social Media

Facebook-  https://www.facebook.com/kryssie.fortune

Twitter- https://twitter.com/KryssieFortune

Thanks to Facebook book group https://www.facebook.com/foodcakesblogger for letting me raid their site for recipes. 

#recipe  #cheesecake #Lykae  #am reading  #kindle

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