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