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Posted on Monday, May 14, 2012 9:42 AM
I love "new!" While there is comfort and reliability in the classics, "new" is so exciting! I love creating "new." It's fun to see if "new" becomes the new classic.
I was recently inspired through a consultation to create a new cake flavor using chocolate, amaretto and praline. For those of you who might not know, praline is a mixture of nuts, toasted or not, with carmelized sugar syrup. The mixture is spread out on a sheet pan and hardens quickly. |
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Posted on Tuesday, May 01, 2012 10:47 PM
Guess who's now in Pinterest? I hope you'll stop by and see pinned ideas!
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Posted on Friday, April 20, 2012 7:04 AM
I have an exciting change to My Daughter's Cakes to share!
My Daughter's Cakes has a new logo! As much as I love the
whimsy of the chef's hat, I felt the business had expanded, changed
and, well,grown up! Here's the new logo:
 I am so happy with this logo. Heartfelt thanks go out to the wonderful people at Local Traffic Builder for creating the perfect look.
I'll be slowly changing things over to the new logo - who knew this takes so much time! |
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Posted on Sunday, March 18, 2012 11:38 PM
I am often asked whether I produce wedding cakes or other custom cakes that are covered in buttercream, rather than rolled fondant. I love this question. The simple answer is that all wedding cakes or other custom cakes that I produce are covered in rolled fondant. Why?
Fondant can either be rolled or poured. Rolled fondant is the pliable icing that is used to cover cakes or cookies and can be used to model figures. There are numerous recipes for rolled fondant, but it's basic ingredients include confectioner's sugar, corn syrup, glycerin, flavoring, and vegetable gums for stability. |
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Posted on Tuesday, January 10, 2012 10:15 AM
I love bridal shows. I thoroughly enjoy meeting couples who are getting married and looking for help with wedding vendors. Obviously, being a private professional baker and cake designer, I am well equipped to offer assistance!
Another reason why I enjoy bridal shows is that it affords me an one-on-one opportunity to explain the differences between a private professional baker (or cake designer, as the terms are interchangeable) and a commercial bakery. The trend is for the caterer to "include" the wedding cake (or "cake of the occasion") in its meal package, which comes from a commercial bakery. |
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Posted on Monday, December 05, 2011 10:12 AM
As I look forward into the wedding trends for 2012, I am very excited about some of the elements that I can incorporate into a wedding cake.
One trend that is peeking back out again is the return of black and white. I noticed a stunningly modern, architectural dress from Elizabeth Fillmore, with ruffled peplum and a black taffeta sash with fabric roses offset at the waist. To me, this dress is the ultimate in modern chic and surely evokes confidence! What would be my cake design based on this cake? |
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Posted on Friday, November 25, 2011 8:49 AM
I was thinking the other day about white chocolate. While I am the biggest dark chocolate fan out there, white chocolate is also delicious. Some people shy away from white chocolate because it can be cloyingly sweet and not flavorful, even waxy. However, high quality white chocolate is very different and very much worth any extra expense.
One of my favorite uses for white chocolate is
to incorporate it into buttercream. During cake tastings, clients are
always so pleasantly surprised to find out that white chocolate is one
of the ingredients! |
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Posted on Saturday, August 27, 2011 10:54 AM
I'm taking a moment to pause from hurricane preparation to post some very helpful information on food safety during an emergency and upcoming power outages. Most importantly, stay safe and be prepared.
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Posted on Saturday, June 18, 2011 10:15 AM
Making of a Wedding Cake continues ...
 Tiered cakes must be stabilized when transported. The stabilizing support is being inserted through 5 of the 6 tiers. Because there are no decorations on the top of the top tier, the support goes through the first 5 tiers, then the 6th tier is lowered on top so that it doesn't poke through and create a hole. The support has to be measured to the height of the cake, less a few inches.
 Ruffles in process - almost done! Very sore fingers :) |
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Posted on Saturday, June 18, 2011 10:11 AM
I love creating something from nothing, which is one of the reasons I love the whole
cake process. There's nothing more satisfying than looking at mere
containers of flour, sugar, fondant and royal icing - and ending up
with a beautiful cake. Here are a few shots from last week's 6-tier wedding cake, which show a very small
portion of the process of putting a cake together. Hope you enjoy as
much as I do.
 Close up of a tulle petal, then a set piped with cornelli lace.
 Piping tulle flowers - a lesson in patience. |
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