Because I haven't seen it done and I now have the power:
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Marauders' coffee shop orders:
Remus Lupin:
Just tea. Black, bitter tea. Even tho he is barely awake he will NOT drink coffee cause he worships tea and he will not betray his faith.
James Potter:
Latte with caramel syrup and oat milk. He's lactose intolerant but still wants to treat himself with caramel latte. Also, he's a single mother of three, he needs coffee.
Sirius Black:
Frappe with an amount of sugar that would kill a normal person or americano. There's nothing in between.
Peter Pettigrew:
Just plain coffee with milk. Nothing fancy cause he's buying a cookie/pie that will be his main treat. Coffee is just an addition.
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My spouse isn’t on Tumblr so I can show this suncatcher off before tomorrow! I still need a A LOT of soldering practice but I think I nailed their request! I now have what feels like a yard of dimpled yellow glass so I guess lemon pieces will follow over time. Not sure what else it’s perfect for!
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572 - Black Tea (Food Fantasy)
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Black Tea Cake With Honey Buttercream
1 cup milk
3 Tbsp. black tea (or the contents of 3 tea bags)
¼ cup butter, room temperature
1 cup granulated sugar
2 large eggs
¼ cup vegetable oil
1 tsp. vanilla extract
1¾ cups cake flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Buttercream:
½ cup butter, room temperature
3 Tbsp. honey
2 cups powdered sugar
pinch of salt
Cake:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan.
Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.
Buttercream:
In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.
Spread or pipe the honey buttercream onto the cooled cake and serve.
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