Whew! The warmer weather and abundance of sandwich-lunches instead of true bento made Spring and Summer light seasons for bento. Often times I made and photographed dinner and plopped the leftovers into a container to eat for several days, so no pictures of that boring stuff. Below find the bento that I made and had the mind to photograph before devouring. There are bento from the end of February to the end of September.
Last summer my younger sister graduated from High School. I made some cupcakes for her actual graduation as well as some for her graduation party that happened soon after. Her graduation cupcakes were vanilla cupcakes filled with a homemade grapefruit curd and topped with a grapefruit-cream cheese frosting. This was when I discovered that adding citrus juice to cream cheese frosting in larger quantities doesn’t quite work. I didn’t try any of these cupcakes (I had some non-curd-filled ones), but heard they were delicious! I decorated them with hand-written messages or fondant letters, mixed with sprinkles.
A short time after my sister’s actual graduation, she held a party at our house for friends and family. There were games, good food, and of course desserts! I had a drink bar (all alcohol-free of course), including a cotton candy “mojito”! I took this inspiration and made some vanilla cupcakes with purple cream cheese frosting topped with cotton candy. Some of my sister’s friends also have gluten-free diets, so I made chocolate/vanilla marbled gluten-free cupcakes topped with purple-tinted frosting. I rolled the cupcakes in black sprinkles and topped them with a graduation pick. In case you couldn’t tell, her school colors were purple, black, and silver.
Read the rest of the entry for the full gallery of images and the recipe for the grapefruit curd filled cupcakes.
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