Sunday, March 20, 2011

CAKE POPS

Cake Pops to pop off the party.  This is a fun dessert that comes in all shapes and sizes. On top of the many designs it’s a little piece of cake on a stick. These different designs can be used at a bridal shower, babyshower or birthday party. Well they could be used at any event if done right.  They are a creative way to include cake.  Here are a couple designs that were very inspirational to me and a couple of my events.


Yum!!!Yum!!! I hope you enjoyed the Cake Pops!!

"HONEYSUCKLE"THE COLOR OF THE YEAR


The color of the year according to Pantone the experts on color is the color "HONEYSUCKLE". I was very inspired with this spring color and I decided to try these three colors together on my first spring wedding this year. I researched high and low for this combination and I found the following ideas. These photos were my very favorites. The bride let me choose a color of my choice and I chose
HONEYSUCKLE, CORAL AND YELLOW
This is an inspiration board for the soo lucky bride.





These colors were very beautiful colors to work with for spring and Yes the flowers are in season. This wedding will be colorful as well as a fresh breath of air for spring.







Tuesday, March 15, 2011

Macaroons

Lately as I have looked at many dessert table designs and spoke with future clients. They have requested. Macaroons.  In puzzlement, I wondered what exactly is a macaroon to myself and how are they made. I am quite the baker and chef so I decided to make up a batch from scratch. I also learned this.

A macaroon is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency.

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As you can see macaroons can come in many colors too. So this can really add some more color to any event you are trying to create.

I FOUND THIS RECIPE ON MARTHA STEWART'S WEBSITE. SO IF YOU NEED ADDITIONAL INFORMATION ON THE GANACHE OR FILLINGS JUST GO OVER TO THE MARTHA STEWART WEBSITE AND SEARCH FRENCH MACAROONS.

Ingredients

Makes 35 macaroons
  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • 3/4 cup seedless raspberry jam, for filling
  • MACAROON VARIATIONS
  • Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
  • Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
  • Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
  • Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
  • Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
  • Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
  • SUGGESTED FILLINGS FOR MACAROONS
  • Chocolate: .
  • Makes 3/4 cup ganache
    • 1/2 cup heavy cream
    • 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
    • 1/2 ounce (1 tablespoon) unsalted butter, softened
    Directions
    1. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
  • Coconut: 
    1 CUP SWISS MERINGUE BUTTERCREAM mixed with 1/3 cup angel-flake coconut
    • 1 1/4 pounds (5 sticks) unsalted butter, softened
    Directions
    1. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes. (Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.)
  • Peanut: store-bought dulce de leche, jam, or peanut butter or Chocolate Ganache
  • Pistachio: 1/3 cup finely chopped pistachios mixed with Swiss Meringue Buttercream
  • Raspberry: 3/4 cup seedless raspberry jam
  • Vanilla Bean: 3/4 cup store-bought jam or preserves or 1cup of ineapple buttercream or a cup of  Swiss Meringue Buttercream
FOR THE PINEAPPLE BUTTERCREAM
  • 3/4 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons water
  • 6 large egg yolks
  • 12 ounces (3 sticks) unsalted butter, softened
Directions
  1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
  5. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
  6. Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

 

Monday, March 14, 2011

YES BABY I DO!!!!!!!!

I recently consulted with my client a new bride who is planning to marry the love of her life in August of this year. We went through millions of pictures of  wedding dresses and narrowed it down to these three dresses so help her decide which dress you like the most for her BIG day.

CHOICE ONE
This is CHOICE TWO

This is the THIRD and FINAL Choice

Comment in the comments your choice for her Big Day!!!!!!!!

RAINBOW CAKE

Rainbow Cake is a cute cake for a colorful event. These cakes have multi color layers and can be made in every color imaginable with help from food coloring. You can also create how many or how little layers you want for your cake. Or have a surprise color in your cake you think red velvet was enough color or key lime so what about Rainbow. Kids enjoy this colorful cake. This was an inspiration for my next kids party. Bright and very colorful.  It also tastes good too.
rainbow cake

photo credits: winnie cooper.net

LEMON AND LICORICE

These are hot colors for the spring, whether it is a wedding, bridal shower or babyshower. Let me show you some inspirations for my next party. Lemon and licorice are soo beautiful when tastefully coordinated together.
Photo Credits:  Bride and Party photo by Skye Blu Photography, Bouquet photo by Jessica Claire, Cake by Cake Girls, Purse photo by Amanda Kraft, Tablescape by Bliss Events, Ring Pillow by Details Details, Invitation from MyCreativeWedding, Candy Table photo from Pacific Weddings
 
 

Tuesday Accessory of the Day