Pop Champagne and Dessert Bar

I read about this restaurant in Pasadena called Pop Champagne and Dessert Bar, and was immediately intrigued. Champagne and dessert are two of my favorite things, and since one of my girl friends lives in Pasadena, we decided to make a girl's night out and try this place. I am SO GLAD we did! First off, the restaurant has great ambience, either for a romantic night with your significant other, or for a fun, "sex-in-the-city-esque" girl's night. The room has a modern feel with exposed ducting combined with the elegance of dimly lit chandeliers and votives on the tables. The food was very tasty as well. My salad was lightly dressed with fresh ingredients, and the bean soup was satiating, but not overly heavy. The best part of the meal, not surprisingly, was the champagne and dessert. The wine and champagne list was so extensive, but we opted for a flight of three to try. There is a whole page of dessert options so I was in heaven, and decided on the chocolate truffles. Two were hazlenut and three were peanut butter. The great food and drinks combined with the company of good girl friends made for a fabulous Saturday night out. Definitely worth the drive to Pasadena!

Yummy Cake Recipe

What better way to start off my blog than with a very yummy cake recipe. This one is from the famous Magnolia Bakery. It is a traditional vanilla cake, but what I like most about it is that it seems to be "idiot proof" and reliable. The several times I've made it, it has turned out great and has gotten lots of compliments, especially on how moist it is. Enjoy!

Ingredients
CAKE
1 cup (2 sticks) unsalted butter, softened (I have used both Butter and Smart Balance Spread and they have turned out the same)
2 cups sugar (I substitute 1 cup of sugar and 1/2 cup of Splenda Sugar Blend)
4 large eggs, at room temperature
1 1/2 cups self-rising flour (For this, I usually have self-rising flour that I've made ahead of time and keep in the pantry- for 2 cups use, 2 cups of all-purpose flour + 2 1/2 teaspoons baking powder + pinch of salt...all mixed together)
1 1/4 cups all-purpose flour
1 cup milk
1 tsp. vanilla extract

BUTTERCREAM FROSTING
1 cups (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 tsp. vanilla extract

Instructions:

1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.

2. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.
If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.

3. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.