Pastel sugar seashells in a pretty sugar bowl would make an enchanting gift.
HOW TO MAKE SUGAR SHAPES / Moisten, color and flavor sugar, then shape in shallow candy molds.
METHOD Stir/moisten cup sugar, tb water; add/stir in bit color/flavor. Adding small amt color in increments. Should have texture of wet sand/clumps when squeezed in palm. If too dry, add small spoonfuls water til workable.
W/ spoon heap sugar into c/starch dusted mold; firmly press; compact well to hold together; take form of mold. brush or pastry scraper excess from tops. Dry completely at room temp, might take an hour to overnight to set—--depends on consistency of sugar, humidity, and depth/size of molds.
Alternately, micro 25-30 sec to speed drying. cool briefly, then gently flip out; set at room temp to dry, keep indefinitely airtight at room temp. careful packaging, they are brittle and can be scuffed or broken.
Variation: For an additional treat, omit flavoring; make with Vanilla Sugar, Lavender Sugar, or Lemon Sugar!
Mocha Torte completely made in blender. What could be easier?
PREP Wax paper-line bottoms 2-8x1-1/2" round cake pans; grease/flour-dust pans.
PREP Combine 2 c toasted nuts, 2 tbl flour, 2 1/2 tea b/powder.
BATTER Blender/combine 4 eggs, 3/4 cups sugar; then cover/blend smooth. Add prepared nut mixture. Cover/blend smooth. Spread evenly in pans. Bake 350 deg 20-25 min (spring back when lightly touched---centers may dip slightly). Cool on wire racks 10 min. Liftout layers to cool on racks.
FINAL Spread cooled layers w/ Mocha Frosting; stack layers; frost top and sides. Apply chopped nuts to sides. Loosely cover; chill frosted cake 2-24 hours.
SERVE topped w/ chocolate curls garnish.
FROSTING In chilled small bowl dissolve tsp instant coffee crystals in cup h/cream; add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 tsp vanilla. Elec/mixer on medium just til stiff peaks form (tips stand straight).