Saturday, October 25, 2008
Saturday, October 4, 2008
Sunday, September 21, 2008
Another Cheyenne Canon Inn cake delivery
Wednesday, September 10, 2008
Monday, August 25, 2008
Thursday, May 22, 2008
Wednesday, April 23, 2008
3/9/15 Update: Several years have past since I wrote this post. I've changed a few of my recipes. I still use Duncan Hines cake mixes, but just as a base for some of my cakes, with other ingredients added. Also, I use a different carrot cake recipe now that is outstanding. Here is a link to my favorite carrot cake recipe on the blog:
Here is the link to the best chocolate cake recipe, using a Duncan Hines cake mix as the base ingredient:
Thursday, April 10, 2008
Tuesday, April 1, 2008
Tuesday, March 25, 2008
- Cut the dowels for each tier separately. The tiers, even though on the same wedding cake, may be slightly different in thickness, which can make a difference.
- Be certain that all dowels for each tier are exactly the same height, after sanding the ends.
- Always insert the dowels around the edges of your cake plate or board, never in the center. If the cake settles too much, the cake will be balancing on the center dowel, and may tilt to one side.
- Cut your dowels only slightly below the top of cake, since there is always a chance that the cake will settle a bit.
Saturday, March 8, 2008
6" - 8" - 12"
6" - 8" - 10" - 12"
6" - 10" - 14"
- If your cake has all tiers directly above each other, either with or without separations, your tiers should have at least 4 inches difference in the diameters. This will not only make the cake look nicer, because of the proportions, but will make the cake more stable. The possible exception to this rule is when you have a smaller cake, the top 2 tiers may have only a 2 inch difference in diameter. (For example, 6"- 8"-12".) The cake would still look nicer if the proportions were 6"- 10" - 14".
- If the tiers are staggered and on separate pedestals, the above rule does not apply. You may have any amount diameter difference between the tiers, or all of the tiers may even be the same.
- When delivering your cake, the tiers must all be transported separately. Depending on whether or not you have separations between the tiers, the decorator may need extra time at the reception site to assemble the cake, including adding borders and details.
- The top tier of your wedding cake is traditionally saved for the first anniversary. This is normally included in the cost of your cake. Most decorators should give you the option of paying for and serving the top tier at the reception and offering a free tier that is ordered prior to the first anniversary, so it will be fresh.
- Be sure to ask your decorator which items are included in the cost--delivery, floral arrangement, fountain, mirror, extra decorations, etc.
- Stay away from dark icing colors on your wedding cake. They will bleed onto the background icing and also give your guests funny colored teeth. Also, the more color used in the icing, the more bitter the taste. The most beautiful, elegant cakes are iced and decorated all in white or ivory, with color detail brought in with ribbon or flowers.
- Be sure your table is large enough and/or the correct shape for your cake design. Also, be sure an electrical outlet and extension cord, if necessary, are available if your cake design includes such things as a fountain or lights.
Sunday, March 2, 2008
Thursday, February 28, 2008
- Fudge or fudge nut
- Cream cheese
- Mousse--strawberry, raspberry, chocolate, chocolate mint, peanut butter to name a few
- Fruit fillings--strawberry (best when using fresh strawberries in season), raspberry, lemon, cherry
- Bavarian creme
- Whipped cream--vanilla or chocolate
Monday, February 25, 2008
Saturday, February 23, 2008
- KitchenAid Mixer: I love my KitchenAids. I actually have 3--two of the K45 (tilt-head) models and one of the larger K5S (bowl lift) models. At one time I had four, but one died from over-use. I still have the bowl that I use when I need an extra one. Some of my friends swear by their Bosch mixers, but for what I do, for all of my mixing and cooking/baking needs, I wouldn't use anything except a KitchenAid. I prefer my tilt-head models because I think they are easier to use, but I use my bowl lift model when I need a little more power and a larger bowl.
- Pampered Chef silicone scrapers: I have several--classic scrapers, skinny scrapers, and mix 'n scraper. They are heavy-duty. The heads won't crack, stain, or melt, and handles will not separate from the heads (which makes them easier to clean and more sanitary). They are much more flexible than the old traditional rubber scrapers, and you can use them for mixing or stirring things on the stove.
- Pampered Chef Handy Scraper: I use this to divide my bread doughs, as well as clean off my counter tops.
- Pampered Chef Bamboo Spoons: They come in a set of three different sizes. These are very sturdy and you can use them to mix or cook on stove top. They are easy to clean-just pop in the dishwasher.
- Heavy aluminum bun pans and pan liners: I have six of the half size. You can usually purchase them at Sam's or Costco in the 2-pack. I use these for making my rolls, cinnamon rolls, cookies, desserts, candies, appetizers, etc., etc. I always use silicone treated parchment pan liners when using my pans. Using the pan liners makes the clean up allot easier and helps your products to bake more evenly. My pans are as shiny today as when I purchased them about 20 years ago...because I use the pan liners. You can also re-use the liners if whatever you baked is not too messy...just wipe them off.
- Stainless steel cookie scoops: I have 2 sizes--one small and one a bit larger. These are a must for quick cookie baking and uniform size.
- Cake saw: I use this for slicing off the rounded tops from my cakes to make them level, and for splitting the layers when I add fillings. It is serrated and much longer than a regular knife, making it easy to use on larger cake layers.
- Silicone pasty brush: I have 3 of these. They are much better than the old bristle brushes, because they are more flexible and much easier to clean, making them more sanitary. You can just toss them in the dishwasher.
- Heavy-duty aluminum cake pans: I have many of various shapes, sizes, and quantities. I only use the heavy-duty pans. Your cakes will bake more evenly, and turn out moister. You can make your own pan coating by combining equal amounts of oil and flour. Stir until smooth and stir before each use. Store in cupboard and spread on cake pans with a foam craft brush.
Friday, February 22, 2008
- Whipped Cream
Cream cheese frosting is not really an option here, as it will not hold its shape well enough to decorate with.
Buttercream icing is my preferred choice. It holds up well in most temperatures, is easy to work with, especially when creating details, it tastes great, and is easy to cut and serve. It also tints well, with paste color, or airbrush.
Whipped cream icings can be made with a stabilized whipped cream or a non-dairy whipped topping. It is easy to spread on the cake, and makes for a smooth finish. Some customers like it better because it is not as sweet as the buttercream and has a lighter texture. It is difficult to do detail work with whipped cream icing; it should mainly be used for borders. It also needs to stay cool, so it should not be left for long periods without refrigeration. It too is easy to cut and serve, but does not always tint well.
Fondant is quickly becoming the icing of choice for wedding cakes. It gives that smooth porcelain finish that looks great in pictures and holds up well in most temperatures, but it does have several negatives. It is more difficult to work with; therefore it usually costs more. It can also be difficult to cut and serve. The traditional fondant tastes pretty nasty. I have found a fondant recipe, made with marshmallows, that is much easier to work with, tastes much better, and is a little easier to cut. The fondant is rolled out (like pie dough) and carefully placed over the cake which has been frosted with a generous layer of buttercream. So, if your guests still don't like the taste of this fondant, they can always peel it off and still have the delicious buttercream underneath. Fondant covered cakes should not be refrigerated if you want to keep their "perfect" finish.
Thursday, February 21, 2008
- When I have finished a wedding cake, I feel as I have created a masterpiece. I love being part of the whole wedding scene, and being able to design a cake that is perfect for the bride.
- There is usually less clean-up with wedding cakes because you don't have all of the different colors to worry about.
- There is hardly any profit in decorating party cakes. On the other hand, with wedding cakes, you can charge by the serving instead of by the cake. Customers are willing to pay more for wedding cakes because there is much more work involved.
When you are first starting to build a cake business, you almost have to decorate party cakes also, in order to build your business. When customers see and taste your work with party cakes, then they will know that you can also design wedding cakes. Taking pictures and keeping a good album of the cakes you have created is important so that your customers can see the work you have done.
Raspberry Cream Cheese Swirl Brownies
Yield: Makes 9x13 pan
1 ½ cups butter, melted
2 ¾ cups sugar
1 T. vanilla
1 ¾ cups flour, unsifted
1 cup cocoa
½ t. baking powder
¾ t. salt
1 T. water
1 cup chocolate chips
Prepare as directed for regular brownies, except change to above amounts for ingredients. Also, do not grease sides of pan. Bottom only! Bake at 350° for approximately 50 minutes, or until toothpick inserted in center comes out clean, and center is firm to the touch. Run knife around outside of brownies before removing from pan.