GOLDEN CARROT CAKE LOAF

We may not be  swimming in gold medals, but the Games aren’t over yet.  Today I watched Women’s Ski Cross and was elated to see Canadian McIvor win gold.  It was a race with a lot of upsets and wipe-outs.  It was  very enjoyable to watch.

 

I’ve been soaking up the Olympic spirit recently and have thus been absent from posting, but I’m having too much fun to be worrying about  keeping up with posts (sorry, y’all).  Going downtown and everywhere else by our rapid transit system isn’t so bad.  We even walked all the way down to Granville Island from our house on Sunday because it was so sunny. 

As you can see, the cherry blossoms are out and though it doesn’t bode well to not have snow as a Winter venue, it sure is lovely for the tourists walking about downtown and in the long queues.  I think there’s practically a line-up for everything.   There’s so much free stuff to do, but of course some of the waits are too much for us to even attempt with a 3 year old and a 6 year old.

VANCOUVER 2010 TORCH CUPCAKES: GO CANADA GO!

Today the Olympic torch came through our neighbourhood.  My daughter’s elementary school was out in full force to watch the torch as it went through the neighbourhood. 

Such excitement!  In the massive crowds, Bebe got a little “lost” because the torch came through just as she was to be picked up from school by my mom and they couldn’t find one another in the massive crowds.  Let’s just say there were tears but it wasn’t for very long because they soon found one another.

The mini cupcakes I made kind of look like the Olympic torch.  They’re moist white cake with a white simple buttercream swirl and decorated with a tiny maple leaf on top. 

Just like Canadians, these cupcakes may be unassuming outside, but inside, there’s something sweet and exciting!

I managed to squish into the mini cupcakes as much seedless raspberry jam as they would take before exploding.  I used a special tip I bought that is designed specifically for piping fillings into goodies.  It’s a  230 Wilton tip.  You can’t see the jam from outside. When you take a bite, the cross-section shows you the jam and it looks like a flame too!