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Final Installment Of EXCLUSIVE Music City Burlesque Feature Topped Off With A Nutella Buttercream & Lemon Curd Crepe Cake

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Author: Shap

And now for our final installment of our interview with the lovely ladies of Music City Burlesque. But before we go onto the yummy crepe cake MCB inspired me to make, I wanted to know what lies in the future for MCB…

BeBe: I think we’d all like to be able to do more group numbers and maybe even travel to the Burlesque Hall of Fame together. We also want Kinetic Kristen to come back from the circus because we miss her.

Freya: Yes to group acts! We’re all strong soloists, but we actually enjoy working with each other to put together duets and group acts. All our styles are so different, and it’s fun (and challenging!) to see those come together for one piece.

Shan: All the things! I think we are all really excited to get back in the studio TOGETHER. I am really looking forward to what comes of our brand spanking new group act for the MCB Spring Show.

Bettie: BADASSERY. We are ever changing and growing as performers. I look forward to the next badass thing we do together! Also champagne and cheese. I think our future holds lots of both. Even for Bebe.

Rose: The future is bright man! We may take on another dancer here or there but we really do not look to overextend this family. We are very selective and strategic about who we bring into this group because if you tip the scale just ever so slightly, everything can fall out of balance very quickly. We are planning amazing group numbers which will really round out our shows.

Lux: We have a live press conference with the mayor of Nashville on Jan. 28th,..big time sparkle right there;) and a personal dream for me is that MCB will one day host an international burlesque festival here in Music City.

Kiki: I graduate from circus school in mid-May, so Nashville will see me again with the rest of the MCB ladies in the future!

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Here are a few upcoming events Music City Burlesque has going on :

  • 2/27 Couch Trippin’ @ Exit/IN
  • 3/1 Mardi Gras Nashville @ Riverfront Park
  • 3/15 An evening with Michelle L’amour
  • 4/19 MCB’s 7th annual spring show @ Marathon Music Works

 

For all things Music City Burlesque :

Check out Music City Burlesque.com

Music City Burlesque on Facebook

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Now on to the food…I asked a few more of the ladies what there favorite foods are and here’s what they had to say :

Shan: Food. Can I just say food? Because I really like to eat…top of my list is Ice Cream though…Purity should sponsor my rump. The other ladies like to joke that my backside, which is very round, comes from all the sitting and ice creaming…I mean, I do work them muscles, but they are probably right. ICE CREAM.

Bettie: FRENCH FRIES. As a connoisseur in the art of preparing the most revered of all vegetables, I can honestly say the most delicious and succulent way of doing so is in the form of the French Fry. Whether it’s a white potato or a sweet potato, my pallet cares not. As long as it’s a potato and fried in the form of a curly-q or a stick it shall nourish my tummy and my ample backside and leave me licking my fingers and wanting more.

Kiki: I’m vegetarian and dairy-free with a monster sweet tooth. So I mostly like to nom on raw fruits and vegetables, peanut or almond butter, avocado and tomato on toast and eggs.. But seriously – I can throw down on a roasted veggie no cheese pizza and some sweets. Reese’s Cups, vegan avocado chocolate mousse pie (my newest dessert creation) and these Nutella & Lemon Curd crepes one of my circus school roomies makes. Let’s not forget my caffeine addiction. Coffee, espresso, chai – doesn’t matter, gotta have caffeine. Think Dave Grohl in the “Fresh Pots!” Youtube video, only shorter and about 10x more hyperactive.

After I heard what the rest of MCB had to say about their favorite foods I was instantly inspired to make another dish ! Since KiKi is a big fan of Nutella & Lemon Curd crepes, I thought why not make a cake out of it? Its the perfect cake to represent MCB, its light with sweetness and just enough tartness to tantalize your tastebuds 🙂 The perfect way to finish my feature with Music City Burlesque I’d say 🙂

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Prima Donna Nutella Buttercream & Lemon Curd Crepe Cake

Ingredients for Crepes

12 eggs
1 teaspoon Sea Salt
4 tablespoons Sugar
4 teaspoons Pure Vanilla Extract
A dash of Nutmeg
3 cups of Whole Milk
3 cups of All Purpose Flour

Ingredients for Nutella Buttercream

2 sticks of unsalted butter at room temperature
1 cup Nutella
1 teaspoon Vanilla Extract
Dash of Sea Salt
4 Cups Confectioner’s Sugar
2 Tablespoons Whole Milk

Ingredients for Lemon Curd ( you can also use the store bought kind..its works just fine)

3 eggs
1 cup Sugar
1/3 cup Lemon Juice
1/4 cup Butter
2 teaspoons Lemon Zest

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Directions: Please note this is a two day cake process..don’t try to make this all in one day! 🙂

1) The day before you plan to serve your cake…crack your eggs into a blender and add the salt, sugar, vanilla extract and nutmeg. Cover the blender and start in the lowest setting. While the blender is on, alternately add small amounts of flour and milk, starting with flour and ending with milk. Make sure it is blended well. Let batter sit for a 1/2 an hour or so before you start to cook your crepes to let it rest.

2) In a small non-stick crepe pan add a small amount of canola oil and place the pan over medium high heat. Add about a 1/4 a cup of crepe batter and gently swirl the pan around so that the batter covers the pan. Let the crepe cook for a minute to a minute and a half or until the crepe is fully set. Then carefully turn the crepe over let cook in pan for another 20-30 seconds and then remove from the pan. You need to make about 40 of these for the cake so get to cracking ! lol

3) For this cake you need the crepes to be cooled completely so place the crepes on a bakers rack to cool and then stack with wax paper in between each crepe and place in a large Ziploc bag and store in the refrigerator overnight.

4) The next day, you will start by making your lemon curd.Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

5) In a bowl of an electric mixer with the paddle attachment, place softened butter and Nutella. Cream the two together and add vanilla extract. Turn mixer off and add half of the powder sugar, carefully turn the mixer on low and mix the sugar in completely. Add the remaining sugar slowly until it creates a dough like consistency. Add 1 tbsp. of milk and mix on high. Check the consistency of the buttercream. If it’s too tight add more milk. Mix on high for 5-7 minutes until light and fluffy. Set aside.

6) Now its time to build the cake ! Spread a small amount of the buttercream onto your cake plate to hold your first crepe steady. Next, add a thin layer of buttercream onto the crepe. Add another crepe and add another thin layer of buttercream. Add one more crepe and this time add a thin layer of the lemon curd. Repeat that whole process until you have used all of your crepes.

7) Decorate as you wish and refrigerate for one hour. Serve !

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