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Let's Talk About... A New Project

8/18/2015

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   I am currently in the process of creating an open book cake. This will be my first cake book and I couldn't be more excited! I mean yeah, I am nervous but I can't let that stop me! I have carved cakes before and they come out great, just look at this cute Kirby! 
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  It's just proving to be more of a challenge to get my processes onto pages. This project has also introduced me to a new subject matter, Disney's Descendants. The cake is a spell book form the movie that I recently discovered and I love the challenge of something new and foreign to me! I am a huge Disney nerd and am so excited for this cake!

   In case you're wondering what Disney Descendants is, it's about the kids of all the princesses, heroes, and villains of all those classic bed time stories. This movie is a bit too "High School Musical" for me but it's still an interesting subject. 

   Since this is a job, I had to do all the research I could, including watching the movie four times so far... It is great to have such an in-depth project again. I always have to do a lot of research on the subject matter before I even come up with a cake design so the customer can get exactly what they want and I know what it is that I am making.
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The Mysteries of... Buttermilk

7/7/2015

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    Have you ever come across a recipe with Buttermilk and thought "what is that?  milk and butter? " well,  ponder no longer!  today we learn the how to's and what's about the mystery that is Buttermilk.

     What is it? Buttermilk is regular milk with emence amounts of lactic acid produced by bacteria. So, it's milk turned sour in a controlled environment. Buttermilk can be drunk straight, and it is used for cooking. The role of buttermilk in almost any baking recipe is to add tenderness and lightness to the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda or powder cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.

    How it came to be:


   In the old days, buttermilk was simply the liquid left behind after cream was churned into butter. As unpasteurized cream sat “ripening” for a few days before churning, naturally occurring bacteria caused it to ferment by converting milk sugars into lactic acid, which made the resulting buttermilk mildly sour and slightly thickened.


     How to make it at home: 


Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar

Instructions
  1. Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
  2. Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
  3. Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
     Buttermilk Substitutes: 
  • Yogurt : mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
  • Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
  • Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.



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The Trouble with... Too Little Info Orders

6/18/2015

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   Have you ever been asked to bake a cake, cupcakes, or even cookies for a party with no restraints saying, “do what you think is best.” Absolute freedom to be creative is something amazing that we rarely get can be something amazing, but personally I overthink it and this gives myself too many options! 
    If overthinking worries you like it does me, the best thing you can do at that point is communicate with the customer. Most people, which may not be as creative as us, have a hard time visualizing what it is that they are looking for in cake orders. That’s where we come in! Talk to them about what the order is for: Is there a theme? Any specific colors? Favorite cake flavor? Favorite frosting flavor? 
    Take diligent notes and sketch things out before jumping into it. This may take a while, but the final product that makes the customers’ face light up with joy is always worth it!
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Avengers Age of Ultron is Coming

4/28/2015

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     I am SO excited for the new Avengers movie coming out. You may already know by my cookies that I am a fan. I love to bake for all of these nerdy occasions. So, let's take this opportunity to bake some more Avengers cookies! The tough part is coming up with a design on the sugar cookies for those characters that really don't have an actual emblem. 
    I'm always glad to have an excuse to bake some nerdy delights. Have a delicious day and bake on!
  

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Cupcake Frosting

4/11/2015

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   I find cupcakes to be one of the toughest cake orders to do, not because of the actual cakes, but because of the frosting. 
   Simply making frosting is relatively easy, but working with a client trying to match a frosting that they like and that will apply to their theme is a whole other animal. I try to stay away from food coloring for frosting because if you add too much, it can compromise the flavor. However, if you add too little, you probably won't get the color your client wants. Cupcakes can be beautiful and flavorful if done the right way. But of course, there will always be those tricky clients who want dark blue frosting for their birthday, but if you know anything about me, you know I will always welcome the challenge!
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Pie Day

3/14/2015

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Today is a great day to bake delightful pies. Yes, today is about the other pi, but that won't stop us foodies from baking and eating this flaky pastry. There are many variations of pies today. So many fillings like, cream, fruit, custards, meringue, and puddings.

Here are some helpful fruit filling points below:

Apples – There are two main criteria points that are necessary: taste and texture. First, the apples should have good flavor and a noticeable level of acidity. Apples that are very mild make pies with little flavor. The sugar content of the apple is less important, as the sugar in the recipe can be adjusted. Second, the apples should hold their shape when cooked. Apples that turn to mush, such as McIntosh, are better for applesauce than for pies. Popular apple varieties that have good taste and texture for use in pie fillings include Granny Smith (my personal preference), Jonathan, Jonagold, Newton Pippin, Rome, Macoun, Pink Lady, Stayman-Winesap and Golden Delicious.

Fresh Fruit - they are excellent in pies if they are at their seasonal peak. Fresh apples are used extensively for high-quality pies. The quality of fresh fruits can vary considerably and many fruits require a lot of labor.

Frozen Fruit - widely used for pies because they are consistent in quality and readily available. Be sure the fruit is completely thawed before preparing the filling. If it is partially frozen, you will not be able to drain the juice properly to make the gel, and the frozen juices will water down the filling later.

Canned Fruit - packed in four basic styles: solid pack, heavy pack, water pack and syrup pack. Solid pack means no water added, although you will be able to drain off a small quantity of juice. Heavy pack means only a small quantity of water or juice is added. Water pack fruits are canned with water that was used to process them. Syrup pack fruits are packed in sugar syrup, which may be light, medium, heavy or extra-heavy.

Have a delicious day and bake on!
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Learning as I go.

2/5/2014

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Recently, I was asked by my friend Sarah, who is a teacher at a nearby school, to bake cupcakes and cookies for a career night. I felt it was a great experience that I simply could not resist! I want to be able to inspire others with a passion for baking to follow their dreams and achieve anything their creative baking minds could think of!

I made chocolate chip cookie dough cupcakes and chocolate cupcakes with marshmallow frosting. It took me a bit to get the right flavor for the cookie dough frosting while still ensuring that it will be safe to eat and not contain egg to avoid any allergic outbreaks.



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The toasted marshmallow frosting you see in the images to the left were possible through this handy kitchen torch that allows me to accurate heat up the marshmallow to perfection!

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