Well, I officially have another toddler. Ireland turned two last weekend, I can’t believe how quickly that happened. We kept it low key, I always end up feeling a little guilty when that happens, but we were there as a family, showered her with love, and made a cake together. In the end, family time is what is important, and what she’ll remember(well, maybe not, since she’s two, but later in life).
It’s been kind of crazy here for the last month, and all I had the energy for was making up a box cake mix and putting some homemade buttercream on top. We picked up some blood oranges, and made a deliciously pink blood orange buttercream. This was Irelands last “box cake” hurrah, because just after this, we put her on a gluten free diet. It’s a bit of a trial run to see if she starts feeling better, we are on day 7, so I’ll let you know how it goes!
If you want to dress up a cake in something seasonal, and delicious, give the recipe a try!
A deliciously pink, citrus flavored buttercream, perfect to use all that winter citrus for.
- 1/2 cup freshly squeezed blood orange juice
- 1 cup unsalted butter, softened
- 3-4 cups confectioners’ sugar
1. In a small saucepan, bring the blood orange juice to a simmer over high heat. Reduce to low heat and simmer until juice has reduced by 50%, and turned into a syrup. About 10 minutes. Remove from heat and let cool completely.
2. In a mixer, cream the butter on medium high, until fluffy, about 2 minutes.
3. Slowly add in the blood orange juice, and keep mixing until it’s combined, starting on low and working speed up to high. It won’t combine at first, but just keep mixing, it will come together.
4. Add the powdered sugar one cup at a time on low speed until it’s the consistency and sweetness that you like.
Keywords: buttercream, citrus, blood orange