April 27, 2012 • 9 notes
Photo credited to: Crafty Ginger Cake Pops are a tricky, delicate art. You will need left over cake, popsicle sticks, coating chocolate, and of course, pots and pans. Cake pops start out as a regular cake, broken and crumbled up into tiny pieces. Then you mix these tiny pieces with a little or a lot (depending on how much cake you broke up) buttercream, until the cake molds and clumps together and holds together like wet sand. Then you put it into the fridge to cool for up to 10 minutes. Then using a small icecream scooper, you scoop out the exact size cake pops and line them on a sheet pan until you no longer have anymore cake left. Then you refrigerate them again for up to 10 minutes. Then you want to mold the pop into balls. Next you want to melt chocolate over a double boiler over low heat. This will ensure that your chocolate will melt but will not burn. Once your chocolate has completely melted you want to grab you popsicle stick and your rolled balls of cake and begin making your cake pops. The trick to making it so that the cake does not fall off your stick when dipping it into the chocolate is to first dip the stick into the melted chocolate, THEN place the stick into the cake THEN dip the cake into the chocolate. This method has proven to work wonderfully so far and Should work for you too. At this point you want to work quickly because the chocolate will begin to dry. You want to gently shake off the extra chocolate then carefully decorate your cake pop with any sprinkles or icings before the cake pop dries fully. Then there you have it! You made a delicious cake pop! 

Photo credited to: Crafty Ginger

Cake Pops are a tricky, delicate art. You will need left over cake, popsicle sticks, coating chocolate, and of course, pots and pans. Cake pops start out as a regular cake, broken and crumbled up into tiny pieces. Then you mix these tiny pieces with a little or a lot (depending on how much cake you broke up) buttercream, until the cake molds and clumps together and holds together like wet sand. Then you put it into the fridge to cool for up to 10 minutes. Then using a small icecream scooper, you scoop out the exact size cake pops and line them on a sheet pan until you no longer have anymore cake left. Then you refrigerate them again for up to 10 minutes. Then you want to mold the pop into balls.

Next you want to melt chocolate over a double boiler over low heat. This will ensure that your chocolate will melt but will not burn. Once your chocolate has completely melted you want to grab you popsicle stick and your rolled balls of cake and begin making your cake pops. The trick to making it so that the cake does not fall off your stick when dipping it into the chocolate is to first dip the stick into the melted chocolate, THEN place the stick into the cake THEN dip the cake into the chocolate. This method has proven to work wonderfully so far and Should work for you too.

At this point you want to work quickly because the chocolate will begin to dry. You want to gently shake off the extra chocolate then carefully decorate your cake pop with any sprinkles or icings before the cake pop dries fully. Then there you have it! You made a delicious cake pop! 

April 27, 2012 • 13 notes

Anyone up for some beer cupcakes?

April 4, 2012 • 7 notes
Petit fours are a very diligent process. I personally did not make them but these delicious morsels were made yesterday and I got to watch HOW they were made so now I get to share with the world. You bake cake, let’s say for the sake of this conversation it’s a red velvet cake, very thin on several sheet pans. You let the cake cool then you layer it: cake, buttercream frosting, cake, buttercream frosting, cake. Finally comes a layer of fondant icing which is carefully drizzled over the topas to cover the entire cake. Then comes the design and there you have it, a petit four!

Petit fours are a very diligent process. I personally did not make them but these delicious morsels were made yesterday and I got to watch HOW they were made so now I get to share with the world. You bake cake, let’s say for the sake of this conversation it’s a red velvet cake, very thin on several sheet pans. You let the cake cool then you layer it: cake, buttercream frosting, cake, buttercream frosting, cake. Finally comes a layer of fondant icing which is carefully drizzled over the topas to cover the entire cake. Then comes the design and there you have it, a petit four!

April 4, 2012 • 13 notes
Maple bacon cupcakes. Need I say more? They sold out the day we made them.

Maple bacon cupcakes. Need I say more? They sold out the day we made them.

March 31, 2012 • 5 notes
Beautiful.

Beautiful.

March 31, 2012 • 3 notes

This was a big week for Kirsten, she had to made a special cake for a wedding rehearsal and as you can see, it turned out amazing! It took several hours of dedicated work but she got through it and I decided it had to be featured in a post on tumblr. 

March 25, 2012 • 14 notes

Featuring some of the yumminess that we sell in our shop!

March 25, 2012 • 5 notes
We are open! Stop on by for some tea, a coffee, and something sweet!

We are open! Stop on by for some tea, a coffee, and something sweet!

March 20, 2012 • 2 notes

As of 3/19/2012, Sweet Hearts Patisserie is open! While I don’t remember much of what I did yesterday (I do remember vaguely making cookie dough balls for gingersnap cookies and making some yummy brownies), today I learned how to (and how not to) frost a cup cake. It’s a lot harder than it looks. You have to keep your hard surprisingly straight up and down and not as curved as I thought. It’s still a work in progress but I will get the hang of it, I have faith.

I learned another what NOT to do today as well. When making cookie dough do NOT use the whisking attachment on the kitchenaid appliance. Use the paddle, otherwise you’re in for it. I made a fairly simple sugar cookie dough recipe today and I mistakenly used the whisk attachment and sadly ended up wasting time scraping dough off every wire and I still didn’t get it all. Don’t be a fool like me. Know which attachment to use before hand!

March 11, 2012

Here we feature the types of teas we will be selling at our store. They are very delicious! We already got to sample some, Paris was a lovely one!