Monday, May 27, 2013

Always Room for Cake

As the winter left, the birthday season came.  Cakes have been flying out our doors like nothing ever before.  For starters. we had our first birthday order of the year for 60 cupcakes and one 6-inch cake.  What we delivered was one of my personal favorites: vanilla almond cake with white chocolate mousse.  To top it off, we made the frosting pink, with all natural dye, and added a Sparkle Berry to each of the lovely cakes.  Does it get any better than that?  After our pink order, we moved on to Key Lime Pies and Carrot Cakes (two of our customer's personal favorites).  This was a nice blast from the past; most of our key lime pies and carrot cakes are custom orders, so it's nice to get the chance to whip them out. If I had to pick my favorite part, I would have to say it's the homemade graham crackers put into the crust.  When they're baked, it's hard to not eat any after you smell the cinnamon and nutmeg aroma.  Simply breathtaking.

After our birthday week, we enjoyed Mother's Day Brunch.  The menu included potato gratin, broccoli and tomato frittata, beet and mandarin salad, fresh bread, and a Vanilla Almond Cake with White Chocolate Mousse topped with Sparkle Berries.  All homemade, of course.

The month continued, surprisingly, with lots of candy making.  Salt water taffy, chocolate taffy, caramels, fudge, and brigadeiros came out hot from the kitchen.  In fact, the chocolate taffy got so hot that I burned my finger; resulting in a second degree burn.  The good thing that came from this was, I learned that I am not, nor ever will be, a candy maker.  All and all, it was a month packed full of cake.

The Lovely 4-Layer Vanilla Almond Cake with White Chocolate Mousse

Vanilla Almond Cake with White Chocolate Mousse topped with Sparkle Berries

The Tangy Key Lime Pie

4-Layer Carrot Cake with Sparkled Walnuts

Mother's Day Brunch

 Broccoli and Tomato Frittata

The Outrageous 5-layer Vanilla Almond Cake with Sparkle Berries

Chocolate Caramel Brigadeiros

Wednesday, April 17, 2013

It's Spring!

Who ever could have guessed that winter would go by so fast?  It was just yesterday when the driveway was covered with a thick blanket of snow, and now all the little green buds are starting to pop!  I centainly did not see that coming.  Although, I must say I did miss the farmers market.  Good thing it's Spring!

Lots has happened in the Cake Chick household since my last post.  Birthdays, holidays, and new cakes baking up like crazy.  This is a very exciting time.  Our new cakes this year are the Red Velvet and Bam!-nana.  Our Red Velvet is made with a homemade food coloring made from fruits to make it all the more special.  Also, to add to a little signature to the Bam!-nana cake, we are introducing something new to our Sparkle collection.  Now, not only do we have our Sparkle Blueberries and Sparkle Strawberries, but we have Sparkle Walnuts!   I must say, they really are the icing on the Bam!-nana cake (no pun intended).   To get through the cold winter months with some flavor, we were using tons of nuts to fufilled our desire.  Along with the walnuts, we have also been using almonds to step things up a notch.  Do you see where this is going?  Bearclaws! Trays and trays of Bearclaws.  This really made the cold months seem like a breeze.  Let's not forget our favorite ingredient...vanilla bean.  Used in just about every recipe, vanilla bean has really transformed our baking into a real treat.  Although many people don't think ice cream in the middle of April, I do; especially vanilla bean.  Also if you take a close look at the Bearclaws, you will see the delicious addition of vanilla bean.  There's our Spring... Check it out!

Double Chocolate Cake with Sparkle Berries

The Lovely Red Velvet Cake with Sparkle Berries

Bam!-nana Cake with Sparkle Walnuts

More Delicous Bam!-nana Cake...

Trays and trays of tasty Bearclaws...

Extremely Flavorful Crostata de Marmellata

Easter Brunch

Friday, January 18, 2013

Embracing the New Year

Welcome to the 2013!  To start off the first post of the new year, I would just like to say: thank you for being patient.  A lot has happened in our kitchen in the past few months, so I have some catching up to do.  Let's rewind.

Back in December, Cake and Pie was definitely covered on the menu; beginning in November, during Thanksgiving and continuing all the way up to now.  Of course, we had our classics: apple pie, pumpkin pie, and chocolate cake.  Then, we decided to step it up.  We created a Peach Blueberry Skillet Pie for Thanksgiving, and a Chocolate Peppermint Ice Cream Cake for Christmas, and much more.  Simply breathtaking.  

A few weeks went by of bliss, what I like to call winter break.  This gave me a chance to think of what I would like to do in the new year.  What I would like to improve, embark upon, and produce.  So, my first idea for the new year was to whip up a luscious Strawberry Shortcake; making a wonderful Saturday morning brunch.  We're just getting started.  There's much more to come!

 Wild Peach Blueberry Skillet Pie

 Chocolate Peppermint Ice Cream Cake

Scrumptious Sugar-and-Spice Biscuit

The Lovely Strawberry Shortcake