Wednesday, November 26, 2014

Guest Post- Kryssie Fortune

In time for the holidays!

Sweet Treats Werewolves Love 

Kryssie Fortune here. I’ve dropped by to tell you about the heroine in my latest book. She spent two years running the Lykae Army Mess. She discovered the way to a werewolf’s heart is to feed him cake. Unfortunately, it doesn’t work with Joel, the werewolf she loves.
Last time I saw her, she gave some of her recipes to share with my friends.
She stared at him as though he’d sprouted wings and flown around the room. “Last time I was alone with you, you couldn’t get away fast enough. I’m going nowhere with a louse like you. Go away. My cakes are better company than you.”
Not exactly the reaction he’d hoped for. Normally women fell over themselves to attract his attention. Ellie refused to fall for his charm, but he deserved every angry word she threw at him. It rocked him when he realized he’d treated his mate with the same disdain Olivia showed him.
Ellie, please…” For once Joel didn’t know what to say. He blamed himself for the coldness between them. Before he could find the right words, his pack mates were back, all of them trying to flirt with Ellie. They polished off the first tray of tarts, then jostled to get at the ones Ellie had just taken out of the oven.
Recipe for Ellie’s Coffee and Walnut cake
For the sponge
50 grams walnut pieces
225 grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
200 grams plain flour
4 teaspoons instant espresso powder
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
4 large eggs
1 - 2 tablespoons milk

For the buttercream frosting

350 grams icing sugar
175 grams soft unsalted butter
2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
approx. 10 walnut halves (to decorate)

Preheat the oven to 180°C/gas mark 4/350°F.

  1. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
  2. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
  3. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
  4. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
  5. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
  6. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  7. When the sponges are cool, you can make the buttercream.
  8. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
  9. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
  10. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
  11. Then beat in the hot coffee liquid.
  12. Place 1 sponge upside down on your cake stand or serving plate.
  13. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
  14. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
  15. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
Happy baking!
While you are here, please take a look at my book

To Mate a Werewolf

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
Amazon US
Amazon UK
Amazon AU
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#recipe #cupcake #Lykae #am reading #kindle #romance