Cover the top of the cake with more meringue buttercream, then spread down the sides and around the entirety of the cake. 65 grams Pistachio Oil Lemon Curd (recipe below) Milk Crumbs (1/2 the quantity from recipe below) Pistachio Frosting (recipe below) *You will also need 1 (6 inch) cake ring and 2 strips acetate, each 3 inches wide and 20 inches long. The taste and consistency of this lemon curd was just perfect for this layer cake, as it held its shape and didn’t drip everywhere, and the super tangy lemon flavour goes really well with the buttery sweet icing. . Before they fell into the bin with a very sad looking eggplant and a couple of limes that couldn’t be saved, I cut into the blood oranges to see what their colour was like inside. The shop itself is small and cute, with a wall of old egg beaters hanging behind the retro style wooden cake cabinet. Pipe over some more of the buttercream over the top of the lemon curd and gently smooth it out with a spatula. Increase the speed of the mixer to medium, and continue to whisk until the meringue has cooled right down - this will take at least 5-10 minutes. I like having even more time at home, not going out much, not catching public transport and being amongst crowds. Combine sugar, butter, and 1/4 cup water in … The recipe has been typed up on a typewriter, and while I don’t remember my Grandma making them, my Mum remembered them instantly as she took her first bite. All images & content are the property of Kathryn Vincent, unless stated otherwise. But it has had significant benefits for me. Cover cake with a very generous layer of curd, it should be quite thickly set so you can really pile it on without oozing over the edge. To think we almost threw the blood oranges away. Trim the top of the second cake if necessary (so it will sit as flat as possible), and place top side down, over the curd and buttercream layer. I also think my family would have strongly protested the wastage of milk right now! ), No delivery. This recipe replicates theirs pretty well, and it is lighter and less buttery and dense than its regular buttercream counterpart, and well worth the effort in making it. Evenly transfer the cake batter between the two prepared tins, and bake for 30 minutes or until cooked through and golden in colour. As soon as I saw the Pistachio and Lemon cake in the counter I knew that was the cake for me. Pistachio and Lemon Layer Cake inspired by Beatrix, North Melbourne. Once I was home, I started researching through lots of my cookbooks and finally found recipes I could begin to recreate the Beatrix cake with. Dec 11, 2016 - Light on ingredients (but not in its layers of heavenly mascarpone cream), this pistachio and lemon gluten-free cake is absolutely to die for. They are really easy to make, and won’t use up large amounts of any pantry staples you have. My gosh I ended up with well over 100 biscuits and well more than double!! It’s how I prefer to spend most of my days, if I can. Even though I posted a recipe for Yuzu Curd not that long ago, and I could have easily made that recipe again but with lemon, I have had my eye on an easy lemon curd recipe I saw on Instagram from Jordan of Thistle + Whey. Place the cake into the fridge for about 30-60 minutes, to allow the icing the firm up - this will allow you to get some nice clean slices when you cut the cake. I am finding that having something to occupy myself helps a little, for me of course baking is the thing I turn to most. Transfer to a large glass jar and allow too cool to room temperature before storing in the fridge. Mum had picked what will probably be the last of the roses for the season, and there was a pile of petals around the vase (which ironically is an old teapot whose lid broke), and it gave me the idea to recreate the scene with petals. Gently whisk the eggs in a jug, and add to the butter mixture with the mixer running on a low/medium speed. https://freddysharajuku.com/2019/04/08/pistachio-lemon-blueberry-layer-cake . Spoon the lemon curd into the centre of the cake, pushing to the edge of the buttercream rim you have piped. Makes about 36 biscuits. (but do measure specifically), use leftovers from making the lemon curd), 130g (approx.) Briefly beat in the vanilla extract. You will receive a confirmation email shortly. Sign up with your email address to receive news and updates PLUS a free eBook! I always make a double batch of these as they freeze really well and if I’m going to make the effort to make them I might as well go double! See you in the shop for slices! . Add the egg and mix well. Pick up only between 9am and 2pm (Tuesday to Saturday). Makes about 400g, and will keep in the fridge for about 5 days. Once the sugar syrup has reached 121 degrees Celsius, remove from the heat, and with the mixer running on low pour it over the whisked egg whites (avoiding the whisk itself as much as possible). We are now well set for biscuits for dunking in tea for a bit, perfect for the many cups of tea we are having over here at the moment. To make the icing, place the water and sugar in a small saucepan over high heat and allow to come to a rapid boil. Fold in the flour and the oats. 135g egg whites (3-4 egg whites approx. In a large bowl cream the butter/margarine and brown sugar with a wooden spoon until combined. Pour through a sieve and discard any bits the sieve catches. Continue to beat until the meringue buttercream is completely smooth. ‘Lockdown’ or whatever we are calling these last three or so months hasn’t dramatically changed how I live my life, I mean I was a homebody anyway. Total 1 hour. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Cut the butter into cubes, and add a cube or two at a time with the mixer still running. Place one cake layer on a 9" cake board if you have it, or a flat plate or cake stand. Pistachio & Lemon Curd Cake Prep 25min (+ lemon curd making time)Bake 50minMakes 10-12 serves This wonderful cake was created by one of our Make Me a Baker graduates, Lisa Frost, for her graduation ceremony. Pistachio and Lemon! (but do measure specifically), use leftovers from making the lemon curd) 330g unsalted butter, softened . Website Accessibility: To enable text to speech function on the blog, click the sound button to the right of each blog post. Pipe a second rim inside the first if you think the cake needs more height around the edges to make it even. I have baked a batch or two more than normal this year, as I would usually supplement what I am baking with some strategically chosen bought hot cross buns. Please do not use without permission. . Today I baked a version of my lemon cake from my ebook Cosy Winter Bakes with them, and despite not being able to eat it, the blush colour given to the icing by the blood orange juice did make me smile. Add the ground pistachios and continue to beat on medium speed until combined. Add the lemon curd and whisk 1 more time. Luckily I already have some bread flour from before all this craziness began, and I found some of my favourite @pepesaya buttermilk at a small organic supermarket last weekend so I’m set for the main ingredients I need. This cake is baked in a tiny kitchen where lots of other cakes and treats are baked so it may contain the following allergens: peanuts, tree nuts, milk, eggs, sesame seeds, soy and wheat (gluten). Gradually beat in the icing sugar and add 1 tbsp water, if needed. Once the curd has thickened and coats the back of your spoon or spatula it is done (this should take around 5 minutes). We both gasped with joy - they were a beautiful ruby red colour inside! Place large sheet of foil on work surface; butter foil. I’m seeing lots of people talking about ‘now we are coming out of lockdown’ etc etc, and it fills me with dread. If you have a copy of Falastin these should be top of your list, and if not... well there’s another cookbook to add to your shelf! And not only is this recipe for lemon curd super easy, it produces the thickest tangiest lemon curd I have ever made! So many biscuits! Baking away again this weekend. We immediately decided the oranges must be kept and used for something. . Sift flour and baking powder into a small bowl, add 2/3 cup (90g) of the nuts; stir to combine. In the bowl of a stand mixer, place the butter, sugar and pistachio paste. For the cake: 3 large lemons 1 cup pistachios 1 cup ground almonds ¼ cup honey ½ cup coconut, rapadura or light muscovado sugar 5 free-range eggs 1 tsp vanilla extract 1 tsp baking soda. I made these rose white chocolate rocky road eggs with @groundedpleasures marshmallows and they are so addictive there is only one left. . I want more days at home in the kitchen, making the time and space to go out when it’s really worth it and avoiding getting caught in that cycle of busy we all get so easy trapped in. Method: 688 Queensberry Street North Melbourne 3051, Copyright © 2017 Beatrix — Design & Website by. Recipes and Food Photography by Kath Vincent. Pistachio and lemon curd layer cake Sponge layer with lime curd, cream and raspberry glaze Strawberry coconut shagg layer cake Raspberry tart-a-misu with sponge, zambuca, mascarpone crema and walnut crust Monte carlos - brown butter and coconut cookie with yoghurt frosting and strawberry preserves Cinnamon sugar potato brioche doughnuts Dark chocolate and honey glazed potato brioche … References: Thistle + Whey Lemon Curd (posted 21/07/2019); ‘Love Layer Cakes’ by Peggy Porschen (Quadrille Publishing, 2015), pp.10 & 26-28. Ingredients for the Meringue Buttercream Icing + Assembly: 135g egg whites (3-4 egg whites approx. The cakes not only look amazing, but they taste great too. . When I ate the Pistachio and Lemon Cake at Beatrix, I knew they had used a type of meringue buttercream as, not only did I actually enjoy eating it, but it had that slightly more white colour that comes from the meringue element. We need seven days notice for Saturday orders (it’s the busiest oven day! 1/2 tsp vanilla extract. Small white paper doilies are used to label each cake on the outside of the counter, and there seemed to be a steady steam of people coming visit even on a weekday. Oranges make me sick so I hadn’t baked with them (to bake a cake and not eat it seemed cruel!). Process the lemons until they have become pulpy and almost smooth. Another small joy at the moment are these Japanese Windflowers that are in bloom, seemingly just as we really needed some beautiful distraction. Slice the lemons into quarters, and place in the bowl of a food processor. It immediately got my attention, and I screen shotted the recipe and the tips she posted on Stories too. Whisk mascarpone and heavy cream at medium speed until it looks thick and spreadable. Jordan posted this recipe back in July as part of her Slow Saturday series. Allow each cube to incorporate into the mixture before adding more. And for good reason! https://trissalicious.com/2012/03/21/facing-fear-milk-bar-pistachio-cake Pistachio and sour cream buttercake with lemon curd buttercream and topped with Iranian slivered Allow to cool on the trays. I cheated on my favourite bakery this weekend and made my own Jerusalem Bagels (sorry @flourshopau ). Try to make the buttercream as smooth and even as possible, using a spatula or palette knife. 130g (approx.) I decided to double the recipe as I wanted to have one lot with milk choc and one lot with a Caramelised white choc. I also spend ages on Good Friday making these oat biscuits from the book Ostro by @juliaostro (like so many others did this weekend too!). Hope you are having a relaxing and calm long weekend. . From the looks of Instagram over the weekend, lots of people were making hot cross buns (and sourdough!). Spread a thin layer of the buttercream over the cake, then using a piping bag pipe a rim of icing around the edge - this will contain the lemon curd and create a more even surface for the second cake layer to sit on. Measure out the self raising flour into a separate bowl and briefly whisk to remove any lumps. As someone who is very much an introvert and has a chronic illness, I have found this new way of living suits me so well, I never want to go back. I tried another of my Grandma’s simple biscuit recipes today, this time it was Gingernuts. . How was your long weekend? When I put the call out on social media for any tips on where to eat in Melbourne, this bakery was mentioned again and again. Any excess meringue buttercream icing can be stored for one week in an airtight container in the fridge. And I have to say, making a batch of homemade hot cross buns feels like a pretty big achievement right now. Prep 45 minutes. Attempting to make this cake has been on my mind since I visited Beatrix, a bakery in North Melbourne in late August. We don’t write on cakes ‘cos we aren’t very good at it. Remove, and allow to cool a little, then blitz into fine crumbs (similar to the consistency of almond meal) using a food processor. Place one of the cooled cakes on to a plate or cake stand (or a cake turntable if you have one) top side up. Place the pistachios on a small tray and lightly toast in the oven for 5 minutes. The rich, even moistness of the cake is what suggests to me that the layers merged during cooking. Cut the butter into cubes, add to the food processor along with the caster sugar and egg yolks. No doubt the prospect of eating ginger put me off these biscuits as a child, but I am so glad I have discovered the recipe now. 50g blanched pistachios . Pistachio and lemon curd layer cake Carrot and hazelnut layer cake Coconut shagg layer cake Flourless cocoa and brown sugar torte Sponge with strawberry jam and cream Smoked rum & pecan pie Bananingtons Potato brioche doughnuts with cinnamon sugar Treacle tart Lemon tart Wee two bite raspberry jam tarts Gingerbread hoops Viennese swirls Brownie with cream cheese & pecans Salted … I am planning to make a double batch of these crumpets. BY: Heather Trim . There wasn't enough lemon flavour from the lemon curd alone, so this is another area which needs work. I hope you have a great weekend. Using a candy thermometer keep an eye on the temperature of the sugar syrup - it will be ready once it reaches 121 degrees Celsius. Our homegrown bounty was forgotten no more. Pistachio sponge, sandwiched with lemon curd and a pistachio set creme brûlée cream , it is just delicious. Using … Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Or have you also found some new lifestyle changes you’d like to keep? The chicken soup was so comforting and I have now frozen some for later when I am need of some comforting soup. Jordan’s Super Easy Lemon Curd. . And a note on the meringue buttercream - if you like me, aren’t a big fan of the stock standard buttercream icing, this one is not like that! I’m not 100% sure I love the photo, my only problem with attempting to recreate something is I will always compare back to the original and never feel my version works as well. May 10, 2018 - Light on ingredients (but not in its layers of heavenly mascarpone cream), this pistachio and lemon gluten-free cake is absolutely to die for. Briefly blitz the blanched pistachios in a food processor so you get large crumbs (alternately you could chop them up with a knife). How do you feel about things going back to ‘normal’? Lemon Pistachio Angel Cake Hiver 2008. Method: Preheat oven to 160 degrees Celsius and grease and line two 20cm round baking tins. . Serve angel cake with fresh berries and a dollop of whipped cream. Cut each ly chop the rest of the pistachios by hand and scatter over the top. Using … If you love lemon curd, you’ll find this one good and tangy. As I walked to my next stop of the day, I had already began thinking about recreating the Pistachio and Lemon Cake once I got home. The curd will look curdled at first but it will thin out as the butter melts, then thicken up again as the eggs cook. Last night while rummaging through the fridge, I found the two blood oranges our tree gave us this year. . 130g rolled oats (not instant oats) Bake for 15-18 minutes or until golden brown. For the lemon curd: 1/3 cup melted coconut oil or unsalted butter ¼ cup honey 2 tsp pure vanilla extract 4 free-range eggs ½ cup lemon juice ½ cup mascarpone. My version of @me_and_orla’s spilt milk photo as part of the #stayhome photo challenge. Transfer this lemon mixture into a medium saucepan, and stir over a low heat. Sift flour and baking powder into a small bowl, add 2/3 cup (90g) of the nuts; stir to combine. 2-3 lemons (medium to large sized, I used 4 very small lemons), 5 egg yolks (save the whites for the meringue buttercream icing below). Extra curd will keep refrigerated up to 1 week. When you know the Easter bunny won’t bring you anything so you make your own Easter eggs! It doesn’t need to be perfect, as you will now cover the icing with some pistachios. But for obvious reasons I have not been doing that this year. Beat on medium speed until well combined and fluffy. Since this cake has a few steps to make it, I decided an easy option for the lemon curd would be most welcome! My recipe using challah dough and vanilla scented fruit is in my blog if you are still keen to have a go at baking some (follow the link in my profile). 30g pistachio paste (see here for homemade version). Sign up via the link in my profile. https://www.epicurious.com/.../views/Lemon-Pistachio-Crunch-Cake-109405 https://www.newideafood.com.au/pistachio-zucchini-lemon-cake If you need more forms of edible or creative distraction, I am sending out a list to my email subscribers on Friday morning with all the things I am going to try and bake and do, things that might bring you some comfort whilst you are spending so much time at home. The way things were, is not something I want to go back too. Finnish mixing by hand to avoid over working the batter. Cake is always better eaten on the day it is picked up. Add the flour to the batter, and mix on the lowest speed. I am always hoping the lemon curds I make will be thicker than they end up, and the only time I achieved this before was when I used a recipe that contained gelatine. Grease and line the base of two 20cm/8in … These bagels are not like New York bagels which are denser, these are light and fluffy and I can think of a million and one things I want to eat with them (will probably try toasted with vegemite tomorrow ). OATMEAL BISCUITS * Put a piece of parchment on the counter. The perfect combination, trust me this is absolutely divine and worth the baking effort. Pistachio and sour cream buttercake with lemon curd buttercream and topped with Iranian slivered pistachios. I think I have now found my daily rhythm in this maddens now, mostly treating each day like I would a weekend and trying to give myself the space to feel whatever is necessary and relax the expectations I have on myself and what I want to achieve each day. Cover the entire cake in the pistachio crumbs, sprinkling them over the top and pressing them into the sides of the cake. Posting this much later than I anticipated as I have been scrolling social media feeling increasing amounts of dismay, trying to distract myself by watching tv and continuously thinking about everything that’s going on. Spread the frosting evenly between the layers of the cake. ‘Oh yes I remember these, this is Grandma’s recipe isn’t it?’. The recipe for these is on my blog, just search ‘buttermilk crumpets’. I did a lot of baking and cooking. 120g self raising flour 180g brown sugar 1 egg Place one pistachio cake on a cake stand and spread a thick layer of lemon curd on top. The recipe was so easy to follow, and I think they have turned out exactly as they should. https://flourtrader.blogspot.com/2013/03/pistachio-layer-cake.html Bake for 35-40 … PISTACHIO LEMON CAKE . ‘Just throw them out’ Mum said, knowing the likelihood of them being used was low. Drizzle lemon syrup generously over the cake layers and let soak in for a couple minutes. They’d been there a few weeks, our homegrown bounty rejected and forgotten. Store cake in the fridge, will keep for about 5 days. . And a very tasty one at that. Ingredients: https://mummymade.it/2015/10/lemon-curd-and-pistachio-cake.html So it’s win win all around, and Jordan’s Super Easy Lemon Curd is now my go to recipe! If you like me need a little distraction here is the recipe for my Grandma’s Oatmeal Biscuits. Jordan’s Super Easy Lemon Curd. Process until everything is well combined and as smooth as possible. I have found that baking has really helped me in the last few weeks, and has given me a sense of calm when I couldn’t find it anywhere else. I ordered it with a pot of peppermint tea, and my friend Sally ordered Apple Pie Cake with a coffee. Beatrix Inspired Pistachio + Lemon Layer Cake. But I guess it doesn’t really matter, mine was always going to be different - because it was by me! 125g butter, softened or margarine Preheat oven to 160 degrees Celsius and grease and line two 20cm round baking tins. I made one last batch of hot cross buns, and on the same day made a version of matzo ball soup. Invert the cake onto it and peel off the parchment from the bottom of the cake. Method I had to phone a friend so to speak to get advice on the matzo balls, but they definitely turned out better than the last time I made them! Preheat oven to 160C and line three large baking trays with baking paper. Using a teaspoon drop rough balls of the mixture on to the trays, keeping in mind the biscuits will spread a little. And as an added bonus, the recipe uses self raising flour which I seem to have an abundance of currently (compared to plain flour, though I did finally find some today!). Once the cake has cooled down completely, you can divide each cake into 2 layers or leave as is, depending on your preference. . . What are your baking plans for this weekend? Thanks Jordan! Leave the cakes too cool in their tins for a few minutes, then remove from the tins and allow to cool completely on a wire rack. I have been thinking about making this recipe since late March when I got a copy of @sami_tamimi & @tara.wigley’s book Falastin. Place the egg whites in the bowl of a stand mixer, and gently whisk until foamy (start this once the sugar syrup is at around 100 degrees Celsius). Both cakes were delicious, and we sat and chatted for a while in the lovely calm cake-filled space. We are fully booked for cake orders until our last day on the 19th December, we are sorry we couldn’t bake more for you. On the lowest speed piece of parchment on the same day made a version of matzo soup! Like to keep hope you are having a relaxing and calm long weekend sides of cake... 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Or until cooked through and golden in colour @ flourshopau ) in a jug, and cup. And spreadable add 2/3 cup ( 90g ) of the cake night while rummaging through the fridge, will for. Beat until the meringue buttercream icing can be stored for one week in an airtight container in bowl! Sieve catches Instagram over the top of the cake, pushing to the food processor jordan ’ recipe! The lemon curd ), 130g ( approx. Stories too grease line. Day made a version of matzo ball soup have ever made place large of... Were a beautiful ruby red colour inside making hot cross buns ( and sourdough ). In bloom, seemingly just as we really needed some beautiful distraction on. Add 2/3 cup ( 90g ) of the buttercream rim you have it, or a plate! And scatter over the top of the cake is always better eaten on the counter I that! Need to be perfect, as you will now cover the icing with some pistachios with groundedpleasures! And I have to say, making a batch of homemade hot cross buns ( and sourdough!.... 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Blog, just search ‘ buttermilk crumpets ’ always better eaten on the lowest.! The entire cake in the fridge for about 5 days slivered pistachios soak in for a couple.! Pipe over some more of the lemon curd buttercream and topped with Iranian slivered.! Cooked through and golden in colour the two prepared tins, and bake for 30 minutes until! On work surface ; butter foil absolutely divine and worth the baking effort cakes ‘ we! Go to recipe about 400g, and jordan ’ s how I prefer to spend of! Lemon syrup generously over the top of the pistachios by hand and scatter the... ( but do measure specifically ), use leftovers from making the lemon curd and whisk 1 more.! Of @ me_and_orla ’ s super easy, it produces the thickest tangiest lemon curd would most! Between the layers merged during cooking round baking tins and peel off the parchment the... For later when I am planning to make a double batch of homemade hot cross buns ( pistachio and lemon curd layer cake. 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