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 15, 2012

Buttercream

So this week I thought I’d talk a little bit about buttercream, since we make so much of it at the patisserie. It is a real tricky thing to make, at least in the beginning. For those who don’t know how it is made, you first have to boil sugar with a real teeny tiny amount of water, just enough to get the sugar wet basically. Then you have to watch the boiling sugar and make sure that it does not crystallize on the sides of the pot. You can tell when it starts to do this because it looks like little grains of sand on the sides or it gets kind of glossy. If this happens, you have to quickly brush it away with water.

You want to bring the sugar up to a boil, to about 230 degrees before you start whipping the eggs you will need for the recipe. Then, going back to the boiling sugar, once it reaches 238 degrees, you add it to the still whipping eggs then let the two of them go on whipping until they cool down. Once they are cool, you can start to add the butter.

Then you get a product that looks like this.

Buttercream is super tricky and if you make it at home be careful and be sure to have the proper equipment (such as a thermometer and a kitchenaid appliance or something similiar). Homemade buttercream is worth the effort though. It is light and delicious and once I have the boiling sugar down, I will be able to make this decadent topping myself! 

April 15, 2012 • 3 notes

Carrot cake baseball! Can’t go wrong there.

April 15, 2012
April 15, 2012 • 4 notes
Lovely raspberry white chocolate cake that I can assure you is delicious.

Lovely raspberry white chocolate cake that I can assure you is delicious.

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 • 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.