Where to begin! Well, it’s Thursday, and we have been waiting for Thursday all week… a) because RHONY is on, and b) it gives us an excuse to share a TBT book. At BBTP, we love a throwback moment. Any reason to reminisce on spaghetti strap silk dresses, The Fendi Baguette, and the glory days of Page Six.
the book: Bergdorf Blondes by Plum Sykes
I swiped this novel from my sister’s library of coveted literature (in between Wolves in Chic Clothing and Everyone Worth Knowing) about 5 years ago, and it had already been out for some time. But similar to Clueless and icy glasses of savvy B… just never gets old!
The book is about two socialites (back when socialites were more of a thing) in Manhattan, their misadventures, and schemes to find the perfect PH: potential husband. I will admit, the story might not be for everyoneeeee, and if you are younger there might be a few references you’ll need to look up – but take my advice, those references are worth knowing.
Also, Plum Sykes is V chic.
the bite: Petit Fuaxs
There was not a huge amount of recipe inspo in Bergdorf Blondes, as most of the characters are openly anno. That being said, when we think of this book we think of fun. We think of confection. We think of light, and happy, and girly.
Petit Fours are all of the above, and with our shortcuts you can make this chic French treat on a moments notice. We have also renamed ours to Petit Fauxs – because let’s be real, if you want really beautiful, traditional petit fours, you’re buying them.
For the cake:
- 2 boxes of lemon cake mix / ingredients according to box directions
- 1 jar of raspberry jam
For whip cream icing:
- 1 pint cold whipping cream
- 1 cup confectioners sugar
- Dash of arrowroot starch
- Using an electric mixer, combine all ingredients until stiff peaks form
For glaze icing:
- 1/2 cup water
- 1/2 cup light corn syrup
- 6 cups confectioners’ sugar
- 1 teaspoon almond extract
- Using an electric mixer, combine all ingredients until a runny glaze forms
- Preheat oven to 350 degrees and grease a large sheet pan
- Mix up the two boxes of lemon cake mix according to box directions
- Pour cake batter into sheet pan, and bake for about 25-30 min
- Set the cake aside to cool, and prepare each frosting
- Once the sheet cake is cool, use a sharp knife to cut down the middle
- On one half of the cake, spread a thin layer of raspberry jam
- Flip the other half of the cake on top of the first half, so the jam is in the middle
- Cut the layered sheet cake into squares, about 1 1/2 inch by 1 1/2 inch
- Frost each square how you like and let them set before serving