April 27, 2012 • 13 notes

Anyone up for some beer cupcakes?

April 15, 2012 • 3 notes

Carrot cake baseball! Can’t go wrong there.

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 • 1 note

On Thursday I learned how to make flourless chocolate cake. First I’d like to note that making any baked good without flour is really awesome to me because nearly everything else I can think of requires at least some type of flour (be it almond flour or some other type of specialty flour).

You have to separate the eggs at some point and whip the egg whites (which the pictures illustrate) so that you get fluffy white peaks and fold it into this chocolatey goodness very gently. This is very important, you have to make sure there are no white streaks but at the same time you don’t want to be harsh with the batter and over mix it or you lose the airiness. It becomes this fluffy light mousse-like batter that you bake. It puffs up like a souffle and deflates slightly when it cools but stills looks awesomely delicious. I love how it’s flourless. 

March 25, 2012

Sweet Hearts does specialty cakes!

March 25, 2012 • 14 notes

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

March 11, 2012 • 1 note

Here are some pictures of the progress (and some noms we had as rewards for our labor!). We’re a little bit behind schedule due to some technical difficulty but we are tentatively opening this upcoming WEDNESDAY 3/13/2012 so please come in a visit us!

EDIT: We are now opening MONDAY 3/19/2012!!! Sorry for the mix up! 

March 5, 2012 • 2 notes

Tentative Menu

Beverages Menu

  • Coffee
  • Tea
  • Espresso
  • Cafe au lait- espresso with steamed milk and some foam
  • Cafe creme- espresso with high proportion of steamed milk
  • Cafe chocolat- cafe au lait with chocolate sauce
  • Cafe caramel- cafe au lait with caramel sauce
  • Cappuccino- espresso with steamed milk and lots of foam
  • Hot chocolate
  • Sparkling Lemonade
  • Bottled beverages

Breakfast Menu

  • Yogurt Parfait
  • Breakfast Pochette (veggie or sausage)- eggs, potatoes, peppers, and onions in a puff pastry dough
  • Quiche

Lunch Menu

  • Pre-made sandwiches
  • Quiche

Pastries

  • Croissant
  • Pain au chocolat- croissant with chocolate inside
  • Almond croissant- croissant with almond paste inside
  • Muffins- blueberry, healthy, maple walnut streusel
  • Danish

Sweets

  • French macarons
  • Petit fours
  • Cupcakes
  • Eclairs- vanilla, chocolate, pistachio, coffee, strawberry, lemon, caramel, raspberry rose
  • Religieuse- stacked cream puffs
  • Cake truffles/pops
  • Tartlets-mini versions of tarts listed below
  • Tea cake- Fresh fruit, orange cranberry, lemon, pumpkin chocolate chip
  • Cookies- shortbread, chocolate chip, oatmeal raisin, oreo, gingersnap, sugar cookie
  • Brownies
  • Baci brownies- brownies with hazelnut praline filling
  • Blondies
  • Mini Bundt cakes- lemon, red velvet, pumpkin
  • Madeleine
  • Napoleon- vanilla, apple, chocolate, strawberry, hazelnut praline

Cakes and Tarts

  • Flourless chocolate cake
  • White Chocolate raspberry cake
  • Hazelnut chocolate mousse cake
  • Fresh fruit and Cream cake
  • Lemon ricotta cake
  • red velvet cake
  • Amor Chocolat
  • Tiramisu
  • Caribbean coconut cake
  • Tart au citron
  • Coconut passion tart
  • Fresh fruit tart
  • Chocolate Noir tart
  • Whiskey Caramel Tart
  • Banana Cream Tart
  • Peanut Butter Mousse Tart

NOTE: Some of these will not be for sale at the same time as others. We will feature some weekly or when Kristen chooses to feature them. All of them will, in fact, be delicious. 

March 5, 2012 • 1 note

First post, so exciting!

Thus I start on this endeavor! I knew going into this that this was going to be an exciting, new adventure for me but starting a blog about interning at a bakery was the mastermind idea of Kristen D’Angelo, my new boss and owner of of Sweet Hearts (let me see if I spell this right) Patisserie here in Annapolis Maryland. I’ve only been in to see it twice and both times I’ve went it’s been absolutely adorable. 

 The inside is beautifully decorated in soft lavender colors, soothing to the eye (which is part of the reason why the blog is the same color). It makes a person just want to pop in, if just to enjoy the decor. Of course, if you want to buy a delicious treat to go along with our long list of different beverages, we’d be more than happy to help you out!

I’d love to go more in depth about what the inside looks like but you should just pop in and visit us when we open or better yet, follow me when I start talking about all the interesting things I learn about as an intern.

Soon this will be full of cakes!

(Soon this will be full of cakes, pastries, cookies and sandwiches!)