He is now to be among you at the calling of your hearts.
Rest assured this troubador is acting on His part.
The union of your spirits here has caused Him to remain,
for whenever two or more of you are gathered in His name,
There is love. There is love.

As my first born, the love that your birth introduced to my being was unfathomable. Parenting you was hard for me as a single mom. Loving you was so easy. You were always the accommodater, the gentle spirit, the bright light of my every day. “I love you mommy!” I can still hear your happy lilt.

You were eager to do whatever mommy enrolled you in…  you were and are an ethereal and very creative spirit.

… and you grew into a mind of your own that was gentle and loving and so eager to please: happy, playful and the best big sister.

And suddenly, you were an adult. How did that happen?

And then you met him. Not right away. Not one of many, either. You were working too hard. Nose to the grind stone, no time for your own life. Finally, you found the time; then, you made the time.

Oh, a man shall leave his mother, and a woman leave her home.
They will travel on to where the two will be as one.
As it was in the beginning, is now until the end,
woman draws her life from man
and gives it back again and there is love.
Oh, there’s love.

Well then what’s to be the reason for becoming man and wife?
Is it love that brings you here or love that brings you life?
For if loving is the answer then who’s the giving for?
Do you believe in something that you’ve never seen before?
Oh, there’s love. There is love.

And, Ragan,  this is the loving that you’ve never seen before… and the wisdom I could give you I have bestowed along the way through loving you and parenting you every single day…

But as you undertake these vows and venture forward through your life, I can pass to you advice that has been shared by every mother before me through our matriarchal line:

“Never meet your partner half way and don’t accept that from him, either. Give him all you have to give, and then give more. You must give 100% of what you have to give and you will find you almost always get more than that back. Ask yourself: Is this in the best interest of Jason and myself? And if it is, you are doing the right thing.”

And my new offering to be added from this generation on: “Love is not [just] a feeling. Love is [active. It is] an action, an activity. Genuine love implies commitment and the exercise of wisdom. . . . love as the will to extend oneself for the purpose of nurturing one’s own or another’s spiritual growth…..true love is an act of will that transcends the feeling of love.” by Dr. Scott Peck.

He is now to be among you at the calling of your hearts.
Rest assured this troubador is acting on His part.
The union of your spirits here has caused Him to remain
for whenever two or more of you are gathered in His name
there is love. Oh, there is love.

Welcome to our family, Jason! There is love. oh, there is love. XO

http://www.youtube.com/watch?v=N9vMKIVAP8A

Helen, George, and my baby sister, Penny pose for the traditional family photographs the day of the event.

Professionals? No… Caterers? No… Crazy people? Yes!

I have loved parties all of my life. Mom and dad taught me that. Ever since I was very young, our home was a home of celebrations and parties. Anticipation in the air. House gleaming spotlessly (and I do mean spotlessly!), drinks set on the kitchen counter and trays of food on cookie sheets and on the dining room table covered with reams and reams and reams of plastic wrap. Mom is the plastic wrap queen. We have been known to eat a perfectly delicious very well wrapped apricot pie made in 1973 (she dated everything) in 2006! (She told us afterward… and don’t ask me why she dates things when she serves it anyway!)

This has been a year of celebrations in our family: mom  and dad each turned 80, my daughter Ragan got engaged, and now this momentous rite of passage that few ever reach: sixty years of marriage! I was absolutely going to do this party for them. We have been having such fun planning it and putting it together for several months now. Mainly planning it. In the end, we had sixty confirmed guests which was rather serendipitous for a 60th Anniversary party.

My sister and I split the responsibilities. I did the food and the slide show. She did the entertainment and the flowers. I am going to try to get the slide show uploaded to this post eventually. It is not that easy right now for me. Suggestions are welcome!

Isn’t this a pretty table? The party room in mom and dad’s new condo was the perfect venue for our event. I have been doing wedding shopping, too, so found these sweet little Cinderella horse and buggy picture frames that we used as name cards and hid a picture of mom and dad behind for a take home gift. The “Thank you” cupcakes also served as a little extra table dressing as did the colourful menus.

The ribbon and cardstock matched the original invitations, and though the flowers haven’t arrived yet, I was very pleased with the clean and sparkly look of the tables. If there was a couple, the nametag was placed inbetween them on the table (as above). The singles had their own placed above their place setting (as below).

The cupcakes were fun to make. Mom and I packaged them together (recipe post to come soon) and it was during these times that we had such lovely reflective conversations. The little folded cards on the table included the program and the dessert menu which was too long to include on the meal menu card!

I cannot even put into words how tired Vanja and I were before the party began. I used to throw parties for 100 without blinking an eye, cook all of the food (much, much more that this) and have it fairly clean by the end of the evening, enjoying myself, too! What has changed? (Don’t answer that!)

The girls had some gorgeous balloons delivered that set the festive tone. Balloons always do that. When I saw how pretty and perfect they were, I wished I had ordered more… but, the flowers had yet to come. This was the quiet before the storm. All dressed, waiting for Denver and Sarah to arrive so that we could take the family photos before we greeted the guests. I always love this time before entertaining. Everything is quiet and perfect and I usually plan well enough to leave a moment or two to savour it, too.

The flowers arrived. The decorating scheme was not lost on Lauren (my daughter). She had flown in from Palo Alto and was to have been married in March 2009 with this exact colour and flower idea. I told her she could still use it. It was beautiful. She just grinned…

I was very pleased with the lovely simple work that Callingwood Florists did for us. I used them for mom’s 80th when we had all of the headvases filled with gorgeous bouquets. I think they do a tremendous job for a very fair price.

Here we all are! Unfortunately, when one is tired, sleep deprived, overworked, exhausted, and OLD, one cannot think to take good photos, too. (Note to self: next time, get a photographer!) Mom and dad, on your 75th, I will hire a photographer! Indubitably.

With and without the dog.

And, I am not sure what happened after the last photo and before the next. It is a gorgeous water colour blur. Guests arrived. Hugs. Kisses. Perfume and cologne. Flowers. Cards. Food farmed out to four ovens in the building. Daughters and son-in-law and nephew coming to me at once (exactly at 5:30) : “Nothing is hot. Nothing is heating. What should I do?” Dinner was to be at 6. “Turn the heat up to 400 or 500… use the microwave… set it on fire… do something!” Vanja and I and Ragan and Lauren and Jason and Sarah and Denver and Judy were doing the dinner dance.

I had actually held a meeting after family photos and gave each person their “list”. However, things did not go as planned. No matter. Through some miracle, dinner was served at six. No photos. Lauren said the blessing on the food. Maybe that was the magic.

Most of it was hot when the guests served themselves. Much was exchanged less than halfway in with piping hot replacements. We ran out of prime rib. How did that happen? The last ten people got a taste of what they missed. That is how much each had on their plate of the prime rib. I was flushed and embarrassed.

The line went slow, though well planned and well spaced out. People were hungry. I had a mike. Don’t ever give me a mike. Not even on a bus. I cannot resist.

However (again), once all had food in their tummies we relaxed. Then noticed the coffee hadn’t been turned on. No one had time to read their lists. Not even me. So, desserts offered the perk that caffienne usually does, and it followed shortly thereafter. OK, maybe not so shortly. But, the bar was open. All night. Anything you like. Wine, beer, booze.

Bubbly was placed in each hand as they entered. Maybe it was all OK.

So, that is kind of what happened between the last photo and this one. Oh. And the slide show. The one I laughed and cried and cried and laughed making. Just the little things shared with mom and dad along the way were unexpected jewels that accompanied the coming together of this celebration.

And now, Denver sings. He writes music. He has a band,“The Frank”, that is well known in central Alberta. He is a very gifted, self taught musician and artist. He is also a Master Electrician in the midst of taking over his father’s business, slowly.

The granddaughters presented, then the crowd started chiming in with the colourful stories of the past. Some of these people (more than a few) have known mom and dad for more than 60 years. The stories were heartfelt…

thoughtful and loving and very funny…

…to utterly hilarious.

Mom and dad lived in their home in Red Deer for twenty seven years. We had incredible neighbours. It was the best place in the world to be brought up. And our neighbours were our friends.

Then Dad transferred to Edmonton and lived in the next home for thirty two years before moving to this condo last year. The stories and memories are rich and varied and wonderful

Don got up to apologize for bringing Russ (whom had us all rolling on the floor laughing). These are the friendships that are forever. And, where has the time gone?

Morris and Hazel had to leave before the entertainment. I didn’t even get to speak to them at all. Ruth was able to come and we were so thankful for that.

Louise was also able to come. She had missed mom’s 80th in April, and she and Alf had stood up with mom and dad when they married. Talk about stories…

(The coke bottles, above, are now collectors items!)

Denise and Larry came and we are still grieving over the loss of Denise’s mom, Louise, whom we all loved dearly. Does this couple look like they have several grandchildren? The do!

Mom’s high school friends…the keepers of her memories.

Here is Helen just twenty years old.

Kaye is 92 here (below). Incredible. Ken is 89. Unbelievable.

The boys from the ‘hood! Oh, my gosh, they would have such laughs and fun! And still did!

The casino was open. Judy rented a blackjack table, a roulette table, some slots and a craps table with attendants from Diamond Sound for the evening. They were absolutely excellent and it looked like fun, too. I had been to a party that had hired them in the fall prior and they are an excellent company with reasonable prices for this kind of event, me thinks.

As mom said, later, “I wasn’t doing anything but visiting, and I never even had a sip of one drink!” She nor dad ever got to the tables….

…but mom eventually hit the slots as you will see later….

Mary and Gloria with mom.

These two hot beefcakes in their youth are still as funny and as perky as they ever were. I loved watching them have this visit in the middle of the dance floor.

There they are below in their teens… dad, on the left, below (right, above) and Don on the right, below (left, above).

Georgie is below: alias “Jimmy Dean!”

As people chatted and gambled, we cleaned up… I was amazed by the little family army of workers we had. No, I will never do it again. And. yes, it was worth it.

Helen and Louise going down!

Bill is probably not even playing. If I know him, he is sweet talking the ladies! He is hilarious.

Dad had goofy prizes for everyone, so it was getting pretty competitive. We had to shut the evening down at ten because we were in a seniors condo with seniors and had to keep the noise down. It worked well. Some would have stayed many more hours chatting away, but even mom and dad were beat.

We cleaned up the bulk of everything by 10:30 and stayed with mom and dad visiting and reading the cards they received until midnight. That is the other fun part of every event: talking about it afterward!

And the next day? Well, perky Miss Helen and Ever-Ready George had the out-of-towners over for brunch. It was quite a spread. Mom did this entirely by herself. Unbelievable.

What a lovely closure for the celebration of this union. It is the family and friendships throughout life that bring meaning to one’s raison d’être. Mom and dad’s life has been so enriched through these relationships as they have also brought so much joy to us, and others.

Here’s until your 75th! XO

Happy Hour

Bored? Play the Happy Hour Game in the box at your table!

»

Celebratory Bubbly

Charcuterie with Cheese

Open Bar all night long!

Celebrate Helen and George

60^th Anniversary Menu

»

Aged Alberta Angus Prime Rib

with Bernaise Sauce

Traditional Cordon Bleu

Baked Atlantic Salmon Filet

with Garlic Cream

Mashed Potatoes with Roast Gravy, or

Portobello Mushroom Gravy

Hunter’s Mash: Parsnips and Leeks

Vegetable Medley with Bernaise and Toasted Almonds

Oven Roasted Beets with Balsamic Syrup

Traditional Coleslaw

Judy’s Famous Caesar Salad with Fixin’s

Roasted Red Pepper Salad

Helen’s Homemade White Buns

with Assorted Breads and Crackers

»

Coffee

Desserts

Layered Chocolate Cake with Ganache Frosting

Tiramisu

Turtle Cake

Lemon Strawberry Pavlova

Caramel Cream Pavlova

Helen’s Angel Food Cake

Mini Chocolate Pots

»

Mini Ice Cream Cones:

» salted caramel

» mincemeat

» hazelnut nougat

» pumpkin

» chocolate

I do plan on posting many of these recipes, and as I do, I will link them from here.

Did I mention how impossible it was to take decent photos while working the party? I guess that is obvious!

Is she not the most beautiful 80 year old woman you have ever seen? And you should see her shop! You will drop; she will not.

Twas the hour before her party,

and all through the house,

everything was in order…

and ’twas as quiet as a mouse…

The candies were out, candles lit with great care,

The fairies and ladies had flowers in their hair.

The savouries and sweets were all lines on their trays

The coffee was ready, and the tea – there for days.

We snapped keepsake pictures of all of our pleasure

To share with out mother, later, and to treasure.

As she turned 80 on April 21. 2010

And we have to say it to believe it, over and over, again!

Our mother turned 80 April 21, 2010, and all who attended were blessed to be able to celebrate it with her. She has collected some very close and long friendships over her life, and many were able to attend. My sister, daughter, and I had just finalized the last of the finishing touches on every little plate in the garage (our set up area) and were taking photographs of the flowers when I heard the garage door open, and before I could even get to the door, there was mom – in all of her birthday glory, looking like the Fairy Godmother of Spring in colourful splendour.

Of course, she didn’t come in the front door. That hadn’t even crossed her mind on this special day. She has always been a back door kinda girl.

We didn’t miss a beat of our photo taking session. We whipped mom into position and started snapping before her eyes even adjusted to the inside light. And in true Helen form, she was silly, and funny, and bubbly and soaking in every minute of this “never dreamed she’d feel this young and be this old” birthday.

We had a few precious moments of family fun before guests were expected.

My sister, Judy, and I are hosting an afternoon tea to celebrate our mom, so let’s get some bubbly into this woman’s hands! Champagne, first!

Cheers to our dear mother, and may we be doing this for many, many more years to come. The guests began to arrive: granddaughter, Ragan.

And then more… some, friends for over 60 years.

Louise (mom’s first cousin), mom, Mary (friends since late teens), and Jean. Below, mom and Hazel are having a giggle over one of the many hilarious memories shared as life long neighbours in Red Deer, our first home town.

My lifelong friend, Marie, and Sheila, a dear family friend, enjoy a chat. Ninety one year old Kaye (sorry, Kaye – but I could not resist… you are just too perky for ninety one!) was too ill to come to the party, so she had her daughter drop a gift by (and was in the car to give a hug to mom). Again, amazing life long neighbours from Red Deer.

Helen and Mavis; Helen and Simone: mom never misses an opportunity for a hearty laugh.

Glasses filled and clinked amongst abundant hugs, energy and lovely floral spring perfumes fill the air as happy chatter, giggles and uproarious laughter ensue for the first portion of the “tea”! We had prepared nibbles set out on the island before opening the dining room for the tea sandwiches and goodies.

Cheeses, honeys, quince paste, and paté all brought back from Borough Market and Neal’s Yard Dairy in London for mom’s special day.

A bread basket prepared from my lessons learned at The Bertinet Kitchen Cookery School in Bath, and Sesame Sticks were inspired by A Sweet Spoonful. I thought a retro shrimp jellied salad recipe of mom’s would be a perfect addition. Everyone used to rave about it, and at the party, all asked for the recipe! The paté in the foreground on the long white platter is actually duck rillette made by moi from duck confit legs and inspired by my recent trip to London. Vanja was all over this. (All recipes and the preparation involved in this event, will be posted shortly, so subscribe by e-mail if you are interested in them.)

I asked mom what it felt like to be old when she turned 50. (I was much younger then, and didn’t know any better.) And her answer has never left me. She said that her body ages and changes, but inside of her head she is a perpetual 35 year old. I believe that still to be true today, and know she would not disagree. As her daughter, I, too, am young at heart. Certainly, a lesson learned from my mother: Enjoy your life. You only live it once!

The double French doors were opened and the gals were invited into the dining room, or , “tea room” for the fancier goodies.

(Showing off my artwork on the dining room wall. Vanja actually likes to be involved in home decorating, but in this room, I have full reign!)

See the angelfood cake on the back of the table? My mother baked it for her own 80th birthday! Isn’t that phenomenal? She is unstoppable!

Another side note: my grandma Maude crocheted my tablecloth in the Queen Anne’s Lace pattern. When my grandmother turned 80, mom backed 20 of these angelfood cakes. They were iced in a delicate pink. I love that she baked this for her own birthday (at my request). No one could do it better!

I have collected antique and vintage head vases for the last several years, usually through ebay. I decked them all out in beautifully flowered hats for mom’s 75th party, too. At that time, I had little gossipy tidbits about mom that each was saying in speech balloons on little stands beside each head. This time, they were just posed beautifully in honour of mom. A friend of mine gifted me with two modern hatted headvase-type candles that I added to the display, lit, and they were charmed us with a warm twinkle.

There were several varieties of rolled and ribboned sandwiches prepared:

• Shrimp Salad (served at Maude’s 80th, too)
  
• Imperial Cheese and Dill Pickle
• Egg Salad
  
• Pear, Gorgonzola, and Toasted Walnut
  

And several open faced sandwiches and savory bites:

• Mushroom Paté (from Borough Market)
• Oak Smoked Tomato with Yogurt Cheese (Tomatoes from Borough Market)
• Stuffed Cherry Tomatoes filled with Kalamata Olives, Garlic and Basil
• Smoked Salmon wrapped around Homemade Boursin and a Caperberry, garnished with Dill
• Cucumber on Rye and Watercress on Rye

Left to right, below: jellied shrimp salad rounds on cucumber, olive stuffed cherry tomato, mushroom paté on rye

Second row: oak roasted tomato and yogurt cheese on rye, smoked salmon and boursin wrapped caperberry, homemade 24 hour dill pickles

The sweets were numerous:

• shortbread sandwiches in yellow and pink: coconut and almond, respectively
• a shortbread tassie dome filled with crème fraiche
• miniature berry tarts and lemon curd tarts topped with sugared violets
• ginger tassies filled with crème fraiche, topped with orange zest and a candied kumquat
• pistachio marzipan and almond marzipan stuffed shortbread boats
• chocolate ganache cranberry round
• candied orange pieces
• white and dark chocolate Bailey’s truffle filled hearts
• mini-macaron kisses sandwiched with Marzipan from Mary’s in Brussels
• Florentines

Time to indulge! And after the nibbles in the kitchen, that were heartily enjoyed, I was a bit worried that the “real” delectables would not be enjoyed. Wrong! After the gals breezed through, we replated everything, and some things twice. That made me feel so good!

It was a rite of passage for me, too. I was now my mother, hosting her 80th, as she had done years ago for her own mother. I have known, and loved, most of these faces all of my life. What a wonderful gift to grow old with dear friends.

And then it was time for the birthday cake. Our traditional family birthday cake is mom’s famous angelfood cake, as I have said, but, I did promise her that I was making her a special cake.

So, we repositioned her, and out came her cake. It took awhile to get her sitting and ready for us to sing to her again! She was just having too much fun!

She might have been surprised when we brought it out, had she not come through the garage and already seen all of the surprises. (double grin to you, mom!) But, she has a way of expressing her appreciation!

My mother is hilarious, as you can see. She is a woman who understands the power of expression and one who believes in relishing life and finds her joy in serving her family and friends.

And here is the cake I promised you, mom. For her 75th, I made individual chocolate mousse cranberry cakes with a miniature rose topping each. I wanted more of a celebration of Spring in this cake to celebrate the Spring of my mother’s life.

I love the Spider Mum on the top. It is like fireworks beaming out of the cake. And raspberries? She and I share many memories of raspberry picking throughout our lives, and this is definitely a favourite of hers.

Then the cards. And gifts. More laughs and hugs and giggles and hilarity.

0.

Hilarity? Did I say she is undaunted? A gift of chocolates was opened and started to fall on the floor. As she went to pick them up, more fell as she was vibrating with laughter. She couldn’t retrieve them without getting down on the floor. Did I say she was a back door kinda gal? She gets a kick out of doing the unexpected.

On a more serious note, nothing does daunt my mom. If a job needs to be done, she does it. Even now. Tenacious does not begin to describe the quality of character my mother has demonstrated over the years when faced with hard work or challenge. Backing down, saying “no”, or not doing something has never been an option. Even at 80.

My dad and Don (Mary’s husband from Kelowna) arrived, as planned, when the cake was brought out and were enjoying some snacks in our conversation room at the front of the house. Wondering, no doubt, what in the world was going on in the next room.

Louise gave mom a bottle of gin. Hilarious. Yet, everyone knows that mom loves her double (triple) stiff drink at cocktail hour before dinner every night. She just doesn’t have it every night… but, on any special occasion, this is her party in a glass.

No one drank one drop of tea. The bottles of sparkly were poured and then a few cups of coffee enjoyed. My, oh my, how times have changed. Ladies in their eighties do know how to have fun! More chat and then farewells. Mom had her little thank you gifts at the door, though the first few to leave missed them.

What a beautiful day. It was sad that some very dear friends missed this time with us, but that happens. They, and my daughter, Lauren, and Judy’s son, Denver, were all missed on this day. The next day, the ladies and some treats were carted over to mom’s by mom and dad! My sister stopped by and took a few “day after” photos. I don’t think either of us have ever seen mom not looking lovely when we have just “popped by”.

Dad turned 80 in September. Now they are both “the same age”, and still growing together. They will celebrate their 60th wedding anniversary November 6, 2010, and that will be a party! I cannot even imagine. I am not sure I will have the energy for it, but I know that my mom will! I love you, mom!

Helen’s 80^th Individual Raspberry Cream Birthday Cakes
Makes eight 3 – inch cakes (I made 24, so tripled the recipe)

Recipe from Helene of Tartlette.

Ingredients:
For the sponge cake layers

• 6 large eggs, separated, at room temperature
• 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
• 1 teaspoon (5ml) vanilla extract
• 1 cup plus 2 tablespoons (112g) sifted cake flour
  pinch of salt

Prepare the cake layers:

1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2. Line a half sheet pan with parchment paper and spray lightly with cooking spray. Set aside.
3. Beat the egg yolks, 2/3 cup (80g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer).
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks.
5. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible.
6. Combine the flour and salt.
7. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
8. Pour the batter into the prepared half sheet pan and bake for 8 to 10 minutes or until slightly brown.

Egg whites being beaten while cake flour is sifted

Egg yolk mixture beaten and whites folded into mixture

Spreading batter onto pan

Egg white mixture and egg yolk mixture

Folding and spreading

I layered plastic wrap between individual cakes before freezing.

I wrapped the individual cakes really well, and froze them until two days before the party. Vanja cut the acetate for me, and taped it together the night before I needed it. I took the cakes from the deep freeze and put one into the bottom of each acetate round, and placed raspberries around the edges. Now I was ready to make the Mascarpone Honey Mousse.

For the mascarpone mousse:

• 3 egg yolks
• 1/2 tablespoon powdered gelatin
• 1/2 cup (125ml) honey
• 3 oz (90gr) mascarpone, at room temperature
• 1 cup (250ml) heavy cream

Honey melting

Mascarpone and heavy cream whipped

Mascarpone, honey and egg yolk mixture to the left, egg whites being added to the right, and folded in below

I covered the berries with the cream and then another layer of the cake.

At this point, I tasted the cream with the berry, and the flavour of the raspberry seemed to overpower the cream tremendously. The cream was so delicious. It carried a very pronounced honey flavour accompanied by the delicate sweet buttery mascarpone. I decided I would have to use less berries on the next layer. This was later found to not be necessary. When the cakes were eaten, the berries did not overpower the cream. The flavour of the mouse held its own, and it would have looked better, more symmetrical, had I continued with the same pattern of berries. (Note to self for next 80th birthday celebration.) So, the first layer had 5 or 6 berries, depending upon their size, and the second layer had three. You can see this in the bottom photo where I adjusted them.

Prepare the mousse:

1. Whisk the egg yolks to break them up in the bowl of stand mixer (or with hand held beaters).
2. Sprinkle the gelatin over 2 Tb of cold water in a small cup and let it bloom.
3. In a heavy saucepan set over medium high heat, bring the honey to a boil and cook until it reaches 240F. Remove the pan from the stove and pour it carefully into a cup with a spout (easier to pour) .
4. Dissolve the gelatin in the microwave for 10 seconds, or in a bowl set over a pan of simmering water.
5. While still whipping the yolks, slowly pour in the hot honey, being careful to temper them and not cook them.
6. Pour the gelatin over the egg/honey and whip together for a few seconds and add the mascarpone, one tablespoon at a time. Whip until cooled to room temperature and has tripled in volume
7. In another bowl, whip the cream to soft peaks or if you are using a stand mixer, pour the mousse into a large bowl and clean the mixer bowl thoroughly, or use another mixer bowl if you have one.
8. Gently fold the whipped cream into the mousse trying to deflate the whole thing as little as possible. Use immediately.

I made the butter cream before I took these out of the deep freeze.

For the buttercream:

• 1 cup (200gr) sugar
• 4 large egg whites
• 3 sticks (340gr) unsalted butter, at room temperature

This is the beautiful marshmallow consistency you need before you take it off of the stove top. It then gets beaten until stiff, as in the photos above, with the whisk. The paddle is put on the mixer for adding the butter, piece, by piece.

This is the consistency of the finished mousse.

Instructions:

Prepare the buttercream (can be made a week to a month ahead):

1. Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
2. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F or 113-114C).
3. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
4. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth.
5. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Proceed per recipe or store for up to a week in the fridge or 3 months (well wrapped in the freezer).

Assemble the cakes:

1. Prepare acetate molds to match the size of your cutter, and place them on a baking sheet.
2. Cut the cake rounds and place each round at the bottom of each mold
3. Place a layer of raspberries on the outside; fill with mousse to the top of the raspberries
4. Top with one round of cake; more raspberries and mousse and a final round of cake
5. Place in the refrigerator and set overnight
6. When the mousse is set, cover with the butter cream and refrigerate

These cakes were not easy to ice. I had, and needed, a rotary stand. I am a perfectionist, and wanted the icing perfect. I did manage to get it perfect, for the most part… but it took hours to ice 24 of these cakes. Hours.

But, was it worth it? Absolutely!

XOXOXOXOXOXO

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The ritual upon my arrival at Pava’s home.