femme pastries

just a femme baking for her butch <3

[femmepastries]

she/they || 18 || genderqueer femme lesbian baking for my dear butch husband <3

scrolling past pages of needless writing on a recipe website that makes my phone lag and is cluttered with ads drives me literally fucking insane. so heres my solution; a blog where any of my ramblings are saved until the end and everything is meticulously organized so you can find what you’re looking for :)

my catalogue of recipes:

here -> ♡

wanna learn more about the femme behind the blog?

• i dress mallgoth irl, despite my very traditional hobbies lol

• i’m an artist!! i have my own business where i create works of art on press on nails

• after cosmetology school, i plan on going to culinary school, specifically for their pastry program!!

• my father is a chef so i’ve grown up around people in this industry. baking is a huge passion of mine and something i’ve always been surrounded by!

• i don’t really know anything about the culinary/recipe side of tumblr, but i wanna get my recipes out there and share my favorites with others :)

• i bake almost everything for my butch, so every recipe is taste tested and approved by him as well <3

[femmepastries]

fluffy cinnamon roll recipe

dough ingredients:

3/4 cup warm milk, 100-110 degrees fahrenheit

1/4 cup granulated sugar

1 1/4 tsp instant yeast

1/4 cup butter

1 egg

1/4 tsp salt

3 cups flour

1/2 cup heavy whipping cream (save this for later)

cinnamon spread ingredients:

1 1/2 cups dark brown sugar

1/2 cup melted butter

2 tablespoons cinnamon

cream cheese buttercream frosting ingredients:

follow my recipe here -> ♡

dough instructions:

combine yeast, sugar, and milk, then let sit for 5 minutes. then add in the rest of the ingredients.

knead dough and cover it in a bowl for 1 hour to let the dough rise.

once risen, flour a flat surface and roll out the dough into a large rectangle, until the dough is 1/4 inch in height.

cinnamon spread instructions:

combine all ingredients in a small bowl.

spread mixture evenly all over the rolled out dough.

roll dough into one long cylinder. take a knife and gently score where you want to cut your rolls so that they’re even (i usually do 1 1/2 - 2 in). once you’re happy with the sizing, cut the rolls.

spray a large pan with cooking spray and place all your rolls in. let rest for 1 hour.

before placing rolls in the oven, pour whipping cream over top of all the rolls. then bake at 350 degrees fahrenheit for 25-30 minutes.

authors notes:

when warming up your milk for the yeast mixture, it’s very important you stay within that temperature zone. too cold won’t activate the yeast and too hot will kill it!

the heavy whipping cream technically isn’t necessary, but i find that the moisture helps create extra fluffy rolls and makes them much more gooey.

[femmepastries]

cream cheese buttercream frosting recipe

ingredients:

3/4 cup butter, softened

8 oz cream cheese, cold

2 1/4 cup powdered sugar

1 tsp vanilla extract

instructions:

in a stand mixer, use the whisk attachment to whip the softened butter on high speed for 5 minutes, until light and fluffy.

add cream cheese and mix until fully combined, about a minute.

slowly add in powdered sugar on low speed until combined.

authors notes:

if you melted your butter on accident when trying to quickly soften it (i get it), DON’T add more powdered sugar even though the frosting is thin. chill for a couple hours and it’ll firm up!

[femmepastries]

lemon curd cake recipe

vanilla cake, cream cheese frosting, and a lemon curd swirl on top.

cake ingredients:

2 1/4 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

10 tbsp butter, softened

1 1/2 cups white sugar

3 eggs

1 tbsp vanilla extract

1 cup buttermilk

1/2 of one lemon, juiced and zested

cream cheese buttercream frosting ingredients:

follow my cream cheese frosting recipe -> ♡

add 1/2 of one lemon, juiced and zested

lemon curd ingredients:

do 1/4 of my lemon curd recipe -> ♡

cake instructions:

preheat oven to 350f.

in a medium bowl, cream together the softened butter and white sugar. whisk by hand or use a handheld mixer.

mix in the eggs, vanilla, lemon juice, and lemon zest until mixture is smooth.

add dry ingredients and buttermilk a little at a time until just combined.

pour batter into a 9 x 9 baking pan and bake for 35-40 minutes.

cream cheese frosting instructions:

in a stand mixer, use the whisk attachment to whip the softened butter on high speed for 5 minutes, until light and fluffy.

add cream cheese and mix until fully combined, about a minute.

add lemon zest, lemon juice, and vanilla extract, and mix until combined.

slowly add in powdered sugar on low speed until combined.

after the cake has cooled, spread the frosting over the cake in an even layer.

add dollops of lemon curd all over the frosting. using an offset spatula, swirl the lemon curd into the frosting.

authors notes:

although the cake and frosting have lemon in them, it’s more of a whisper of lemon. most of the lemon flavor comes from the lemon curd, which is definitely strong enough. however, you can adjust how much lemon you include depending on your preferences!

if you don’t have buttermilk on hand for the cake, don’t worry! you can make an alternative: in a liquid measuring cup, add 1 tbsp of vinegar, then fill with milk until you reach the 1 cup line. let it sit for 5 minutes before use.

[femmepastries]

lemon curd recipe

the smoothest, brightest, and most decadent lemon curd you’ll ever try.

ingredients:

1 cup sugar

3 lemons, juiced and zested

5 eggs (2 whole eggs, 3 egg yolks)

1 stick butter, cold

1 tsp vanilla extract

instructions:

zest and juice your lemons directly into a medium saucepan. add eggs and sugar, then whisk together.

pre-cut your stick of butter into tbsp chunks, then save for later.

put your saucepan over medium-high heat. continuously whisk until mixture begins rapidly bubbling. once bubbling, continue for one more minute before taking the pan off the heat.

add vanilla extract and butter chunks to pan, stirring until the butter completely dissolves.

strain the lemon curd through a sieve to get rid of the zest and any cooked pieces of egg.

allow to chill for a couple hours before use. enjoy!!

authors notes:

local fresh eggs tend to have a stronger yellow color, which is perfect if you want a super vibrant yellow curd like in my picture. normal eggs taste just as good though, so it’s a purely aesthetics based choice!!

i’ve decided to skip the sieve before out of laziness, but it’s 10x better if you strain it. the bits of lemon zest become hard and it grosses me out a bit. i definitely prefer my curd smooth!!

i’ve never actually timed this recipe so i couldn’t give an exact cook time, but i wanna say usually around 10-15 minutes max. this recipe is so easy to make and cut down if you have extra eggs or lemons lying around that you need to quickly get rid of.

i have so many recipes that i pair with this (like the cheesecake in my picture) which i’ll be posting eventually!!

[femmepastries]

recipe catalogue

cookies:

cakes:

lemon curd cake -> ♡

yeast:

cinnamon rolls -> ♡

jams:

lemon curd -> ♡

frosting:

cream cheese buttercream -> ♡