So I just realized that I haven't posted anything in a very long time in comparison to how I posted before so I feel like you guys deserve an explanation. I've moved away from home to do some more schooling. I'm currently in Austin, Texas studying. I know what you are thinking, but she already went to school?!! Yes I know but I wanted to look at a different side of the industry so I can cover all my bases. This degree will come in handy one day when I decided to open up a business of my own. Also being here in the music capitol of the world there is surprisingly alot of food business going on here. There is currently a movement of food trucks. You find little parks of them here and there where they have set up permanently for business. There is even one that makes just cupcakes, but I have yet to try one. The only thing that Austin is missing is a churro food truck which I would open personally if I could and name it the "Churro Burro".
As for more posts I'll see how much I can do. I have no mixer, and learned that last week you cannot make a meringue without a mixer haha, that was a mess. I have limited resources but I'm persistent and I like to bake, who doesn't love sugar, so I'm hoping to blog about something new soon.
Wednesday, 5 October 2011
Monday, 22 August 2011
TD Cake
Right after I finished my Best Friends cake, her mom asked me to make a cake for her boss at the bank she works at. She requested the same cake so its the same just obviously different decorations. It needed to say TD bank and she wanted a figurine of her boss. I was going to make him standing on the cake but the proved to be too difficult when the gum paste was drying to keep him upright so I decided to make him sitting down at his desk which allowed me to give him props. In the end I think it turned out more charming then what I had planned to do.
Almost forgot his glasses
Cake Time Total: 4 hours
Monday, 18 July 2011
Cat in a Sombrero
Its my Best Friends 20th birthday and I had to make something special and epic. She adores cats so much that I knew that I had to incorporate that somehow into it. She also went to Mexico recently to study abroad so I thought it would be funny to put a cat in a sombrero. I could not stop laughing while making this cake, its completely ridiculous! The bottom round ended up looking like something out of the Saved by the Bell intro. This is by far my favourite cake to date. This was a chocolate cake with italian meringue buttercream, fresh strawberries chocolate ganache, and gum ball decorations around the outside.
Cake Time Total: 6 hours
Wednesday, 6 July 2011
Toronto Maple Leafs
New Cake!!!! This one was done pretty quick, was told about it on Sunday and it was delivered today. This cake was made for my best friends Uncle. He is a HUGE fan of the Toronto Maple Leafs. I made a mini version of him complete with a customized jersey. I had a hard time finding a damn maple leaf cookie cutter even though Canada Day was six days ago haha. Well here it is.
Cake Time Total: 3.5 hours
Saturday, 2 July 2011
Yogurt Passion
So I was going through some cookbooks that I picked up at the library this week and came across the perfect recipe in which I could use the passionfruit pulp I randomly bought in Toronto a few weeks ago. In Donna Hay's "Seasons" cookbook, she has a recipe for yogurt and passionfruit syrup cake. I decided to give it a try today and see what happens. Drum roll please! Deliciousness certainly!
Yogurt and Passionfruit Syrup Cake
Ingredients
150g butter, softened
1 cup (220g) caster sugar*
1 tsp of vanilla extract
3 eggs
1 cup (280g) thick Greek-style natural yogurt
2 cups (300g) self-rising flour, sifted**
For the passionfruit syrup:
1 cup (250ml) passionfruit pulp
1/2 cup (125ml) water
1/2 cup (110g) caster sugar
* Caster sugar is also known as superfine sugar, however is is not powdered sugar, its like granular but just a little thinner. If you cannot find caster sugar you can also just take regular sugar and just throw it in a blender.
** If you don't have self-rising flour on hand you can substitute with all purpose flour. For every cup of all purpose flour you need to add 1 and 1/2 tsp of baking powder and 1/2 tsp of salt.
Directions
1) Preheat oven to 320 degrees F.
2) To make the passionfruit syrup, place passionfruit pulp, water, and sugar in a small saucepan over medium heat and stir until dissolved. Bring to a boil, reduce heat and cook for 10-15 minutes or until syrupy. Set aside.
3) Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and beat until well combined. Fold through flour.
4) Spoon mixture into a lightly greased Bundt tin and bake for 35 minutes or until cooked when tested with a skewer.
5) Remove the cake from the tin and place in a serving plate. Spike the cake several times with a skewer. Drizzle cake with syrup while it is still warm.
Yogurt and Passionfruit Syrup Cake
Ingredients
150g butter, softened
1 cup (220g) caster sugar*
1 tsp of vanilla extract
3 eggs
1 cup (280g) thick Greek-style natural yogurt
2 cups (300g) self-rising flour, sifted**
For the passionfruit syrup:
1 cup (250ml) passionfruit pulp
1/2 cup (125ml) water
1/2 cup (110g) caster sugar
* Caster sugar is also known as superfine sugar, however is is not powdered sugar, its like granular but just a little thinner. If you cannot find caster sugar you can also just take regular sugar and just throw it in a blender.
** If you don't have self-rising flour on hand you can substitute with all purpose flour. For every cup of all purpose flour you need to add 1 and 1/2 tsp of baking powder and 1/2 tsp of salt.
Directions
1) Preheat oven to 320 degrees F.
2) To make the passionfruit syrup, place passionfruit pulp, water, and sugar in a small saucepan over medium heat and stir until dissolved. Bring to a boil, reduce heat and cook for 10-15 minutes or until syrupy. Set aside.
3) Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and beat until well combined. Fold through flour.
4) Spoon mixture into a lightly greased Bundt tin and bake for 35 minutes or until cooked when tested with a skewer.
5) Remove the cake from the tin and place in a serving plate. Spike the cake several times with a skewer. Drizzle cake with syrup while it is still warm.
Friday, 24 June 2011
Beam Me Up Scotty
This week I was given the challenge of making a Star Trek themed cake for a 50th birthday. Ive watched maybe one episode of Star Trek in my lifetime and I know nothing about the show, so this cake took a little research. They wanted something simple but funny. I made a square cake, chocolate sponge and chocolate buttercream. I wanted to make the cake into the shirt that they wear on Star Trek. I also decided to make a little gumpaste Spock with his signature hand gesture. The cake was looking good but needed something else, so on the front went the "Happy Birthday" and on the back "Live Long and Prosper". Tad-da! A Star Trek themed cake is born.
Cake Time Total: 4 hours
Sunday, 29 May 2011
Communion Cake
This weekend is communion week at my church. My childhood friend asked me to make her sisters communion cake....but she gave me the challenge of making it all buttercream, no fondant. Masking cakes can be a nightmare at times but I was willing to take the challenge. I had my friend from school Didier, come up from Toronto to help me with this cake since he is an amazing decorator and was really craving to make a cake. We made a chocolate and white sponge (alternating layers) with Italian meringue buttercream and fresh cut starwberries in between. For decorations, a cross, a communion girl, flowers, and a lamb since the name Rachel means "little lamb".
Cake Time Total : 6 hours
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