When my eldest daughter started at her sixth form college, after years of private school, she got labelled “posh”.
For one thing she said “prep” instead of “homework”.
Posh kids say “mummy I haven’t got any prep tonight.” Apparently.
I bought her one of those old school badges you can get in novelty shops that said “posh” on it. She wore it on the lapel of her jacket with pride. It became a bit of a joke in our family.
If you met us you would know instantly that we are anything but posh.
I don’t drink tea out of china for one. Two I am American.
Posh and American. Not likely!
Still it was nice to think.
Then her new friends came to our house. They saw our kitchen. It is very big, I admit it. But then there are 6 of us and I’m a Cancerian. That makes it the most important room in the house.
Anyway that didn’t help.
So the other day she tells me a little story.
After getting to know her, spending time with her, seeing her in action some of the boys in her class conceded that while she was posh she was not at all snobby. In fact, unlike a lot of the other girls, who tried to act “all posh” but just ended up being bitchy, she was a really nice person.
I always quite liked the expression “too posh to push”. The irony not being lost on someone who has had four kids naturally with nothing but gas and air.
But too posh to be nice. That’s just wrong.
Very Posh Chocolate Cupcake Display
Somethings are just naturally posh. This is one of them. You don’t have to put much effort in to the effect, it just comes out rather special. Although it helps if you have the right props. The cupcake stand was an Amazon purchase and the roses can be found in most good cake shops. The rest is up to you I’m afraid!
The recipe for the devils food cupcakes can be found on a previous post and the top tier courtesty of Amanda (without the toffee element). The icing is my favourite vanilla buttercream from the Magnolia Bakery Cookbook. I use it every time and as long as you whip it up feverishly for as long as you can bear, it makes perfect icing for piping.
Traditional Vanilla Buttercream Icing
1 cup or 8 ounces unsalted butter, very soft
8 cups or 64 ounces icing/confectioners’ sugar
1/2 cup or 4 ounces milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl and add half the sugar, all the milk and the vanilla extract. Beat until smooth and creamy about 3-5 mins. Gradually add the remaining sugar, about a cup/8 ounces at a time, and mix for a 1-2 minutes each time until it is thick enough to spread. You don’t need to add all of the sugar if you are worried about it being too sweet. If you feel like a bit of colour, add some food dye now. Use and store icing at room temperature as it will set if it is chilled. It can be stored in a sealed container for up to three days.
This post is a part of the Writing Workshop. The prompt is a word or phrase that inspires you to write.