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