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 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 • 5 notes
Beautiful.

Beautiful.

March 31, 2012 • 1 note

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 18, 2012 • 1 note

Saturday was a macaroons type of day. The caramel that Kristen made served as the filled for the macaroons featured in the pictures. Friday and Saturday I focused on relearning how to measure ingredients. At the patisserie, we use digital scales to measure our ingredients instead of using cups and such (sometimes we use those but mostly we stick to the scales). I’m finally getting the hang of it which is awesome! 

It’s also exciting that I’m learning to use the different equipment too, like the electric whisker. I found out that whisking heavy cream can make butter though so a word of caution to all my followers and those who are reading this. 

So Friday and Saturday I helped to make sour cream pound cake and devil’s food cake for petit fours. I also helped to make pastry cream.. when making pastry cream, always go the low and slow route, constantly stirring the mixture of cornstarch, sugar, eggs, milk and vanilla or else you will get a lumpy mess. :)