Thursday, August 20, 2009

A Catch Up Outdoor Tablescape and a Foodie

I took pictures of our breakfast setting on the deck when our guests from Chicago were here but I could not find the pictures. I gave up participating for Tablescape Thurs. But today, I am having a lunch and pool get together with a few friends and since I finished setting the table up early, I have some time to upload pictures so I decided to try to catch up.
Tablescape Thurs. is hosted by Susan of
Make sure you go to her blog and see all the other creative tablescapes in blogland today, starting with Susan's.
Since I baked a cake and I was asked for the recipe, I thought I would just share it here so anybody who wants to try it can make it. It's my most famous cake, I have not met anyone who did not like it, in fact, some people go to the extreme of saving a piece for themselves to take home before everybody gets a chance to take a piece.
Foodie Friday is hosted by Talk about a great homemaker, decorator and cook, that's Gollum, so be sure you check out her blog also and search for your favorite recipes.
Here is the Mocha Chiffon Cake that I baked. I will give you the recipe at the bottom of this blog.
I decided to set the big square table on the deck for our luncheon. I am not cooking the entree, my friend, Nit, who is a very good cook, volunteered to do it. That's the reason I have time to blog about this. I only made the dessert.

I used my tin chargers. I have a set of 12 and I've had them since I lived in Florida.

I also used melamine dishes. I like them cause they have inspiring inscriptions on them. Please click to enlarge so you can read.

The peppers are from my garden and they are hot! Mmmmm....good!
I got this set of 12 napkins for $7 at Home Goods in Clearwater, FL.

And now for the Mocha Chiffon Cake Recipe:
2 tbsps. instant coffee dissoved in 3/4 cups warm water. Let cool.
2 and 1/4 cups cake flour (make sure it is cake flour)
3/4 cup white sugar
1 tsp. salt
3 tsps. baking powder
1/2 cup cooking oil
7 eggs, separated
1 tsp. vanilla
1 tsp. cream of tartar
another 3/4 cup white sugar
Prepare a spring foam pan lining it with a little water at the bottom.
Preheat oven at 350 degrees.
Sift the cake flour and measure 2 and 1/4 cups
Mix all dry ingredients together: flour, sugar, salt and baking powder.
Make a well in the center and add in the following order: oil, egg yolks, cooled coffee and vanilla.
Mix and blend well.
In another clean and dry large bowl, add the 7 egg whites. It is very important that the eggwhites are very clean, no egg yolks mixed in.
Beat the egg whites until fluffy.
Add the cream of tartar.
Add the 3/4 c of sugar a little at a time until soft peaks form.
Fold in the coffee batter into the egg whites and transfer immediately into the prepared pan. Bake for about 45 min. or until a fork inserted in the center comes out clean.
Place on a cooling rack upside down and when it is cool,
Ice with Mocha Butter Icing.

Mocha Butter Icing
2 tsps. instant coffee dissolved in 1/4 cup warm water. Let cool completely. You can put in frig.
1/2 lb butter (2 sticks)
1/2 cup white sugar
2 whole eggs
1 tsp vanilla
Mix all the ingredients and beat continuously with an elec. beater until of spreading consistency. Spread on the cooled cake.
Warning: the icing will melt if the cake is still warm when you ice it.

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