tag:blogger.com,1999:blog-55294769452993105172024-03-14T00:41:21.405-05:00These Peas are HollowMaking food, looking at food, talking about food, and of course eating food are some of my favorite hobbies. 'These Peas are Hollow' is my way of sharing these hobbies with the rest of the world.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-5529476945299310517.post-25290835081028548332015-05-31T10:39:00.001-05:002015-05-31T10:39:56.621-05:00On Why I don't Like Pie. <div class="separator" style="clear: both; text-align: center;">
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Okay, there, I said it. I don't like pie. Well more specifically, I don't like cooked fruit pies. But that's really what we think of when we think of pie right? Apple pie, cherry pie, blueberry pie? No thank you. I will make an exception every now and again for a fresh strawberry pie, but that's even pushing my pie-tolerating limits. I know it's un-American, un-fathomable even. Really when it comes down to it, I am just not a big fan of cooked fruit in any form, which by default, rules out pie.<br />
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I also have an issue with the crust to filling ratio in pies, which is why I prefer tarts, but that category of neurosis is better left to another post.<br />
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That being said, I do, however, LOVE pie crust. You know what else I love? Caramel. Chewy, salty caramel is the food of the gods right? I am pretty sure we learned that in Greek Mythology 101 in college. I may be getting my bachelors degree and my pastry degree mixed up, but it has to be correct.<br />
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So, long story short, I had an extra disc of my favorite pie crust just hanging out in my freezer, as I am sure most of us do (kidding), and it was just begging to be made into something delicious. Taking inspiration from one of my favorite blogs, Sprinkle Bakes, these bad boys were born. I must confess that these pictures were from last fall, I just haven't gotten around to posting them until now. That will explain the secret and oh so delicious ingredient, apple cider.<br />
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To sum things up, pie crust + apple cider caramel + sea salt = amazingness. I rolled out my pie crust and fit it into the bottom of a square cake pan, and baked it until beautifully golden brown. Topped with a chewy caramel and flaked with crunchy sea salt, these squares are satisfying and decadent, any time of year.<br />
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<b>Apple Cider Caramel Squares</b><br />
<i>Makes 64 1 1/2 x 1 1/2 inch squares</i><br />
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<u>Pate Brisee Crust</u><br />
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400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes<br />
1 tablespoon white distilled vinegar<br />
100 grams (3 1/2 oz) granulated sugar<br />
2/3 cup water, chilled<br />
665 grams (1 lb 7 1/2 oz) all purpose flour1 teaspoon salt<br />
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Remove butter from fridge 20 minutes before mixing.<br />
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In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.<br />
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In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.<br />
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Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well, along with the almond extract, and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.<br />
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Cut ball of dough in half and shape each half into a disc about 1/2 - 3/4 inch thick. (use one for this recipe, and you can freeze the other half for later use) Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 10 minutes before you roll it out. Place one of your discs of dough between two sheets of parchment paper and roll out to a 1/8 inch flat disc. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout.<br />
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If you are using a square or rectangular pan, you will want to roll out your dough to fit your pan instead of a round circle. Line your cake pan neatly with parchment paper, so that the paper extends up the sides of the pan, this will aid in removing the bars once the caramel is poured in. Pan spray under the parchment will help keep it in place. Carefully move the dough to your pan and cut off excess. For this recipe I just cover the bottom of the cake pan, and just about 1/4 inch up the sides to catch the caramel.<br />
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Dock with a fork (meaning poke a bunch of tiny holes in the bottom of the tart crust with a fork) and freeze for twenty minutes. Preheat your oven to 400 F. Place a piece of tin foil over your tart shell, pressing it down to fit the form of your tart, and fill with beans or rice or pie weights. Blind bake your tart for 20 minutes, flipping the pan front to back halfway through. Remove the pie weights and tin foil and bake for another 5-7 minutes, until the crust is golden brown and cooked completely. Let cool while you make the caramel.<br />
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<u>Chewy Apple Cider Caramel</u><br />
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1 - 1/2 gallon apple juice<br />
2 1/4 cups granulated sugar<br />
1/4 cup water<br />
2 cups heavy cream<br />
8 oz. butter<br />
2 tsp. salt<br />
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Over medium-low heat, reduce apple cider to 1/2 cup. Be sure to keep a close eye on it when it gets close to being done, it will basically turn to caramel and can scorch quickly. Let cool.<br />
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In a small saucepan heat the cream and butter until butter is melted, then set aside and keep warm over very low heat.<br />
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In a large saucepan, combine the sugar and water, making sure all the sugar is evenly wet and that the sides of your pan are clean and free from sugar. Cook over high heat until caramelized to a dark amber color. Do not stir. When sugar reaches the color you want (I prefer a dark caramel, but a lighter color is fine also), carefully whisk in the heavy cream/butter mixture one ladle-ful at a time. Insert a candy thermometer and cook caramel, whisking constantly until it reaches soft ball stage (238 degrees F). Quickly whisk in the cider reduction and pour over prepared crust. Let caramel cool at room temp for at least an hour, then transfer to refrigerator to chill completely.<br />
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Once chilled, gently remove from pan by pulling up on your parchment and transfer to a cutting board. Cut into 1 1/2 inch by 1 1/2 inch squares and top with sea salt.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com5tag:blogger.com,1999:blog-5529476945299310517.post-79182755461298972022015-03-18T11:19:00.000-05:002015-03-18T11:19:30.751-05:00Cake-a-palooza Day 6 <div class="separator" style="clear: both; text-align: center;">
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Three weeks and five posts later, I am finally back with the last cake. I have had the chance to design and create so many cakes in the past few months, it is hard to pick a favorite but this one is definitely up there. This is one of those cakes that makes me so excited for wedding season to get into full swing, and even though we may not be making cakes like this every weekend, there are some great designs lined up for the summer.<br />
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For now though, we have been getting in lots of practice with our window displays. We decided to go for a theme for the main window in the shop this time around, a modern spin on a midsummer nights dream. Succulents, muted purples and greens with a touch of metallics, plus a suggestion of lit vines dripping down from above, all come together in this 4-tiered stunner.<br />
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March is here, April is on the way, and then wedding season will be here before I know it. Stay tuned.<br />
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***Cake made by Bria Helgerson for Sugar Fixe Patisserie***<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-11294521591668675352015-02-27T21:24:00.001-06:002015-02-28T09:29:00.174-06:00Cake-a-palooza Day 5Day 5!<br />
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Friday is here, which means my work week is almost over. Almost. At the bakery, we've been preparing all week for a big gala downtown, and tomorrow is the big day. My boyfriend is taking a state licensing exam tomorrow that he has been preparing for for months. Needless to say we are all going to be happy when Sunday comes.<br />
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For now though, let's just talk about this cake. I've done ruffles, in fondant and buttercream, I've done them vertically and horizontally, and I've done them in ombre tones, and pretty pastels. I wanted to try them in a way that I'd never done before. Something a little more refined and clean. Soft and romantic, but clean and modern all at the same time, these ruffles are just a bit different than the typical ruffled wedding cake. Paired with soft pinks and grays, and stylized Juliet roses, this cake can make a statement without being over the top.<br />
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Tomorrow we do the opposite. Stay tuned.<br />
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**This cake designed and made by Bria Helgerson for Sugar Fixe Patisserie**Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-20839150088011975292015-02-26T21:07:00.000-06:002015-02-28T09:30:47.570-06:00Cake-a-palooza Day 4<div class="separator" style="clear: both; text-align: center;">
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Well, I made it three days before I gave up on daily cake posts. I give props to all those bloggers out there who have time to post daily, or even once a week! I can barely throw a post up once every few months, but like I said, I am trying to make up for lost time!<br />
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Up next, another petite wedding cake, this time in mint green with frilly white ruffles. I kind of thought the cupcake trend was on the down-spiral, but it seems that I was wrong. As I am getting more involved at the bakery with wedding consultations, I am finding that cupcake-mania is still alive and kicking. The reason is this: cost effectiveness. Brides are seeing that a three dollar cupcake per guest is cheaper than a wedding cake at five dollars (minimum) per guest, and opting to save some money. However, they are still wanting that photo-op of cutting their cake, the beautifully displayed creation, perfectly matching their decor and theme. Enter: the petite wedding cake.<br />
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A miniature version of the show-stopper, perfectly sized to cut and share with the wedding party, or save for the first anniversary. This particular one is a little more on the modern-but-romantic side, with a mint green background, and a delicate white gardenia.<br />
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Two more cakes to come, so stay tuned!</div>
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**This cake designed and made by Bria Helgerson for Sugar Fixe Patisserie**</div>
Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-52128307210954751202015-02-24T21:21:00.000-06:002015-02-24T21:21:12.901-06:00Cake-a-palooza Day 3<div class="separator" style="clear: both; text-align: center;">
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I'm gonna make this short since it has been a VERY long day and there is a glass of wine calling my name. So let's talk about this cake, which I have so lovingly named 'big blue'. This isn't a cake for the traditionalist, or the romantic. This cake is for someone who likes a little quirk, a little mod, maybe even a little hint of southwest flair. All of those things go together right? <div>
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Right. This cake allowed me to practice one of my new favorite mediums. I have long been a user of petal dusts and luster dusts, but up until recently have only been using them by themselves, or mixed with alcohol. I may have been a little late to the game, but mixing dusts with a small amount of cooking oil, produces a much different, silky smooth finish. It also allows for a much more fluid brush stroke, which is how I created the pattern on the bottom two tiers. </div>
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The feathers were also a first for me, and they almost became the death of me. Gum paste flowers have nothing on feathers when it comes to fragility, but the statement they make on this cake makes all the breakage and heartbreak worth it. </div>
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**This cake was designed and made by Bria Helgerson for Sugar Fixe Patisserie. </div>
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Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-70217961589808632802015-02-23T12:51:00.000-06:002015-02-23T12:54:35.756-06:00Cake-a-palooza Day 2Day 2! Today we have a three-tiered beauty with gold leaf and watercolor panels.<br />
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I am an avid follower of fellow cake designers whether it be through blogs, Pinterest, twitter, or Facebook, or creeping in the windows of cake studios here in Chicago. Most of my time online is spent looking at wedding cakes, checking out whats new and trending in the industry, and gathering inspiration for designs of my own. </div>
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I have always been a huge advocate of creative integrity, and of giving credit where credit is due. I try never to copy another cake artist's design, because that isn't fair to me, to said cake artist, or to the client who is expecting a custom, one of a kind cake. That does not mean that I don't get ideas from other cakes, but I always try to put a twist on them and make them my own. This cake includes some techniques and styles that were made popular by JessieCakes and AK Cake Design, but with my own spin. </div>
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The dahlia is a flower I have been working on recently and there are so many types of dahlias that the variations and possibilities are endless. So you can probably expect to see many more from me in the future. </div>
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*This cake was designed and created by Bria Helgerson, for Sugar Fixe Patisserie. </div>
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Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-14254961140763878072015-02-22T20:40:00.000-06:002015-02-23T12:54:49.072-06:00Cake-a-palooza Day 1<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FFiztvEokQ8/VOqQMpxJkCI/AAAAAAAACnk/ykS9itdzqD8/s1600/Copper%2BPoppy%2BCake%2B-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FFiztvEokQ8/VOqQMpxJkCI/AAAAAAAACnk/ykS9itdzqD8/s1600/Copper%2BPoppy%2BCake%2B-1.jpg" height="640" width="422" /></a></div>
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I am about to make up for some lost time here. Get ready for a cake-a-palooza. 6 days, 6 cakes. Things are about to get real crazy at the bakery, so I figured I better post these pictures now, or they will sit on my hard drive for all eternity. Seven months after starting a new job at a bakery, I find myself once again in a management position. I realized I really missed bossing people around, but more importantly I missed being able to share and implement new ideas to help improve and grow the business. So here we go, let the madness begin once again.<br />
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It is almost March and we are quickly approaching wedding season. A few recurring trends you will see throughout the next few days are: metallics applied in new ways, intricate gum paste flower sprays, unexpected pops of color, and the merging of romantic and modern aesthetics.<br />
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First up a small but striking cake. The bottom tier is brushed with a metallic copper petal dust and is adorned with gum paste poppies, leaves, and berries in peach and copper hues. The top tier is left blank to showcase the detailed arrangement.<br />
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Stay tuned, more to come tomorrow.<br />
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*This cake was designed and created by Bria Helgerson, for Sugar Fixe Patisserie.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-9554022918096824142014-12-02T18:56:00.000-06:002014-12-02T18:59:48.607-06:00Paint it Black - Pink and Black Peony Cake<div class="separator" style="clear: both; text-align: center;">
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Black Friday? Screw that. Last week while trying to enjoy some holiday cooking/baking and simultaneously watching an entire days worth of Friends re-runs on TV, I found my self yelling at the obnoxious commercials. "It doesn't count as a black Friday sale if it isn't on black Friday!!!" There may have been a few more expletives in there, but I will censor it for family viewing. Why, oh why are stores now opening on Thanksgiving? They can't just wait another few hours to open at 4 am on black Friday? Really stores? I realize this is a completely irrational feeling for a few reasons, one being neither I, nor any of my family members work in the retail industry and are therefore not affected by having to work on Thanksgiving, and two, I am not being forced to go shopping on said holiday. But dammit, is nothing sacred anymore? I would much rather pour myself another glass of wine and let the crazies get their 2-for-1 60-inch plasma TVs thank you very much. I am going to be the best old curmudgeon some day. Okay rant over.<br />
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Maybe I was just a little extra crabby this year. I always get a little sad around Thanksgiving since I haven't been able to get home for it the past few years. Even though I am welcomed with open arms to my partner's family's table, and I love them as my second home, I still miss carving the turkey with my dad, running the turkey day 5k with my sister, and popping wine before noon with my mom.<br />
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Luckily, this year I was able to go home in October for a big celebration. My mom turned 60. Yes folks, she is officially old. I guess that makes me really old too. More importantly, we threw here a big shindig to celebrate, with tons of house smoked pork, all the trimmings, home-brews, bubbly, and of course, cake. I wouldn't be a good pastry chef daughter if I didn't bring a cake now would I? A few years back my very talented mother started painting, specifically painting greeting cards. She would send me them periodically, or gifted them to family and friends. I have saved every one of these cards, because they are beautiful, which she thinks is silly. I think she's crazy. And old.<br />
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For her birthday, I decided to turn my favorite of her cards into her cake. It had an even more special meaning when I re-read the card. It had been sent to me from my grandpa, right after I had been laid off from my design job. He told me I would find something new and not to worry because everything will work out in the end. Now, here I am, 5 years later, turning this card into a cake, and loving what I do.<br />
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On a serious note, my mom is one amazing, strong, intelligent, driven, passionate, nurturing lady. She has always supported her daughters in everything we do, pushing us where we needed to be pushed, and letting us carve our own path when a little nudge wasn't needed. Even though I am in my thirties, I can still say I want to be like my mom when I grow up. I love you Mom. Here have some more cake! <br />
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<b><u>Chocolate Devils Food Cake with Dark Chocolate Ganache and Salted Caramel Buttercream</u></b><br />
<i>*this will make a 2 layer 9 inch cake (the cake pictured is a 4-layer 9-inch bottom tier, and a 2-layer 7-inch top tier)</i><br />
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Cake:<br />
3 cups granulated sugar<br />
2 3/4 cups all purpose flour<br />
1 1/8 cups dark cocoa powder<br />
1 1/4 teaspoons baking powder<br />
2 1/4 teaspoons baking soda<br />
1 1/2 teaspoons salt<br />
3 large eggs<br />
1 1/2 cups buttermilk<br />
3/4 cup vegetable oil<br />
2 teaspoons vanilla<br />
1 1/2 cup hot coffee<br />
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Butter and flour the sides of two 9" cake pans, and line bottom with a circle of parchment paper. Preheat oven to 350 degrees F.<br />
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In a large bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking until thoroughly incorporated after each addition. Add the buttermilk and vanilla and whisk to combine.<br />
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Sift the flour, baking soda, baking powder, cocoa powder, and salt into a large bowl. Add the wet ingredients into the dry ingredients and whisk just until combined. Add the hot coffee and amaretto and whisk until incorporated.<br />
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Fill each cake pan 2/3 the way full and bake until a toothpick inserted into the center comes out clean, and center springs back when pressed gently with your finger, about 35-40 minutes.<br />
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Let cakes cool completely before assembling.<br />
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Ganache:<br />
1 1/2 lb. heavy cream<br />
1 1/2 lb. dark or bitter sweet chocolate, chopped<br />
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Place chocolate in a heatproof bowl. Heat heavy cream over medium heat until it comes to a simmer, then pour over chocolate. Let sit for a minute or two, then gently whisk until smooth. Let ganache cool until it is a spreadable consistency. You can make this ahead of time and chill until ready to use. Just put the chilled ganache in a stand mixer and mix with the paddle attachment until it becomes soft and spreadable.<br />
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<b>Salted Caramel Sauce</b><br />
this makes about 3-4 cups of caramel sauce, which is much more than you will need for a small cake, but I find that if i am going through the trouble to make caramel I might as well make a big batch and freeze the leftovers.<br />
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3 cups sugar<br />
1/2 cup water<br />
3 oz butter<br />
2 cups heavy cream<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
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Combine the butter, cream, vanilla, and salt in another saucepan. Heat until butter is melted and cream is hot, keep warm until caramel is ready. Combine the sugar and water in a medium saucepan over high heat. Cook until sugar turns a deep amber color. Remove from heat and carefully whisk in the cream mixture one ladle-ful at a time. Mixture will bubble up and sputter, using a bigger pan for the sugar will help protect your hands from splatter. Let cool to room temperature before adding to buttercream.<br />
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<b>Salted Caramel Buttercream</b><br />
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4 oz egg whites<br />
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<span style="font-size: small;">8 oz granulated sugar</span></div>
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<span style="font-size: small;">2 oz water</span></div>
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12 oz unsalted butter, room temperature, cubed</div>
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1 tsp vanilla<br />
1/2 cup room temperature caramel sauce</div>
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<span style="font-size: small;">Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. </span></div>
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Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium low speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick, which may take a few minutes. Add the caramel sauce and whip until combined.<br />
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<b>Assembly</b><br />
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Pipe a barrier of buttercream around the edge of the bottom layer of leveled cake. Drizzle the cake inside the barrier with extra caramel sauce. Then spread a thin layer of ganache, again staying inside the border. On top of that, spread a layer of buttercream, sealing in the ganache and caramel with the border. Place the second layer of cake on top. Smooth any buttercream that has bugled out the sides and chill completely before frosting as you like. I finished this cake with a regular layer of buttercream, chilled then covered in fondant. </div>
Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-24805361483304633902014-10-30T20:06:00.000-05:002014-10-30T20:06:36.499-05:00Plum Almond Tartlets<div class="separator" style="clear: both; text-align: center;">
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My 35 degree bike ride to work this morning has finally convinced me that it is in fact fall. Pumpkins and apples are everywhere, my freezer is being stocked with chili and german goulash, and I finally had to turn the heat on. I supposed that it was time to share these late summer tarts with you before the weather turned to <br />
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full on winter. That would just be cruel to tout these stone fruit beauties when snow is falling, no? These are such a staple in my dessert arsenal, some puff pastry, either homemade (recipe below) or store bought, almond frangipane, some ripe fruit and a sprinkle of sugar are all you need to make a decadent, yet light and crispy tartlet.<br />
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For a fall spin, change out the fruit to apples or pears, or even persimmon if you can find it.<br />
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<b>Plum Frangipane Tartlets</b><br />
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Blitz Puff Pastry<br />
<i>adapted from Saus - Advanced Bread and Pastry</i><br />
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16 oz ap flour<br />
16 oz unsalted butter, cold, cut into small pieces<br />
8 oz cold water<br />
1/4 oz salt<br />
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Dissolve the salt into the water. In a food processor, pulse the butter and the flour together until combined, leaving the butter chunks fairly large. Add the water-salt mixture and pulse just until moistened. Flatten dough into a rectangular disc, wrap in plastic and let rest in refrigerator for 30 minutes. On a floured surface, roll out dough to a large rectangle the long side should be horizontal to you. Take the left edge and fold it so it reaches the center. Take the right edge and fold it into the center. Now take the left side and fold the entire thing in half, meeting the right edge, like a book. Wrap in plastic and refrigerate for 30 minutes. You will repeat this two more times, letting it rest for 30 minutes between each fold. After the last fold, let the dough rest in the refrigerator overnight or freeze for future use.<br />
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Frangipane<br />
<i>adapted from Martha Stewart</i><br />
<br />
7 TBL unsalted butter<br />
1/3 cup almond paste<br />
1/2 cup sugar<br />
2 eggs<br />
1/3 cup AP flour<br />
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In a food processor, cream together the butter, sugar, and almond paste until very smooth. Add the eggs, one a a time, blend until smooth. Add the flour and pulse just until combined. Chill until ready to use.<br />
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Assembly<br />
<br />
1 Book puff pastry<br />
Frangipane<br />
2-3 Ripe but firm plums, sliced thinly<br />
turbinado sugar<br />
almond slices (optional)<br />
1 egg yolk + 1 TBL water<br />
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Preheat oven to 400 F. Take one book of puff pastry and roll it out on a floured surface to 1/8-1/4 thickness. Cut as many 4 inch rounds as you can fit. With half of the rounds, cut out the center with the next smallest round cutter, this will be the border for your tart. Swipe a bit of water around the edge of one of the whole circles and place the cut circle on top, lining up the edges. With a fork, dock the bottom surface of the tart shell, but do not dock the cut circle edge. This will allow just the edge to puff up around the filling, keeping the bottom of the tart flat to hold the filling in. Arrange tart shells on a sil-pat or parchment lined baking sheet. Chill completely. When ready to bake, place 1-2 tablespoons of frangipane in the inner circle, do not overfill. Arrange a few slices of plum on top of the frangipane. Whisk together the yolk and water and brush the edges of the puff pastry. Sprinkle a bit of turbinado sugar around the edges and on top of the plums. Bake for 20-30 minutes, until the puff pastry is golden brown and the frangipane has set. Let cool completely. Dust with a bit of powdered sugar prior to serving.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-89438310346634326342014-10-07T17:47:00.001-05:002014-10-07T17:48:58.499-05:00The Ups and Downs of Cake Design<div class="separator" style="clear: both; text-align: center;">
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Managing expectations. That is what it all comes down to. Making sure you (the cake designer) and the client are on the same page. Making sure they know that they brought you pictures of an $800.00 cake but only want to spend $200.00, and that they will <i>not</i> be getting what is in the picture. Making sure that when the customer doesn't give you any pictures at all, and say they trust you to make their vision a reality, that you know exactly what their vision is. Making sure that you ask every single question you can possibly think of to make sure the customer will be happy with their cake.<br />
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A few weeks ago, I had my first unhappy customer. It has taken me a little while to stop stewing over it, but now I realize that the customer wasn't unhappy because I made an ugly cake. The customer was unhappy because I (and by 'I', I mean the bakery I work at) couldn't read her mind. She had trouble putting into words what she actually wanted, and we failed in response by not laying out an exact plan prior to making her cake. We were not on the same page, and as a result, we lost money and, more importantly, we lost a customer. As a team, we learned a lot from this cake. We learned we need to manage our customers expectations better. We need to ask more questions, provide clear sketches, gather pictures, and there needs to be more communication between the sales team and the design team.<br />
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This is all a new adjustment for me. Up until now, I have been making cakes directly for clients as a freelancer. Mostly for people I know, or through people I know. Even at the restaurant, I was dealing directly with the clients for consults and was not only able to hear what they wanted and discuss options, but to read their facial cues and hear the emotion in their voices. Now, I am detached a bit from the process since the cake consults go through our sales team. I realize that it would be impossible for myself or my fellow cake designer to meet with every client that we have at the bakery, that is a full time job, but it adds a whole new aspect to the execution of a cake.<br />
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So, when I get a chance to design a cake for someone I know and someone who trusts me, I jump at it. For this cake, I got a color scheme and no expectations. I was free to do whatever I wanted, and that is something I find I will miss working for someone else. I had been wanting to try making dahlias out of gum paste for a while now, so that is what I did. Maybe I need to learn how to manage my own expectations as well. Until I have my own shop, my own business, this is how the game goes. I don't want this to sound like I am complaining, because I am not. I get to make cakes all day, every day. Some of them I get to help design, some of them I don't, but either way it is definitely where I want to be.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-30527363112375769542014-09-09T21:11:00.000-05:002014-09-09T21:12:32.870-05:00Short Rib Bucatini<div class="separator" style="clear: both; text-align: center;">
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Anything after labor day is fall, right? I don't care that it was 82 degrees in Chicago today. I don't even care that the leaves are still bright green on the trees, and the beaches are still full of people. I've got the fall itch, and while you won't see me standing in line at Starbucks for a pumpkin spice latte, you will catch me in the kitchen braising something.<br />
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Up until now, I have only made my short ribs one way. A <i>very</i> good way, mind you, but I was in a rut and it was time to branch out. I am sure I will find myself braising some short ribs in red wine and beef stock at some point this winter, but for now, this version suits this summer-ish fall season just fine. Plus, it let me use the last of my fresh basil from my teeny tiny herb 'garden' that I have somehow managed not to kill this summer. (By 'garden' I mean two window boxes hanging from my deck rail.)<br />
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<b>Short Rib Bucatini</b><br />
<i>recipe adapted from Food & Wine</i><br />
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4 tbl olive oil<br />
3 pounds bone-in beef short ribs<br />
kosher salt<br />
fresh ground pepper<br />
1 large vidalia onion, chopped finely<br />
4 cloves garlic, minced<br />
3 tbl tomato paste<br />
2 - 28 oz. cans whole peeled San Marzano tomatoes<br />
1 medium carrot, peeled and roughly chopped<br />
2 bay leaves<br />
1 pound dried bucatini<br />
fresh basil and grated parmesan cheese for garnish<br />
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Heat olive oil in a large enameled cast iron pot over medium high heat. Season all sides of the short ribs generously with salt and pepper. When oil is hot, brown all sides of each piece of short rib, about 2-3 minutes on each side. Remove short ribs to a plate and set aside. Pour all but two tablespoons of fat our of the pot, and return to medium-low heat.<br />
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Add the onions, and cook, stirring occasionally until soft and gently browned, about 12-15 minutes. Add the tomato paste and garlic and cook for about 2-3 minutes, string constantly. Add the tomatoes and gently mash as you are stirring them in. Add carrots, bay leaves, and a generous pinch of salt and bring to a simmer. Place short ribs and all the juices that may have accumulated back into pot and turn heat to the lowest setting. Cover loosely and simmer gently for about 4 hours, until meat it tender and is falling off the bone. Stir occasionally to turn short ribs and to monitor any scorching that may occur in the bottom of the pan. When meat is cooked, remove to cutting board, and discard the bones and any excess fat and connective tissue. You can either chop the meat into small pieces or gently pull the chunks apart with two forks.<br />
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Remove the bay leaves from the tomato sauce and carefully transfer to a food processor and pulse until pureed. Alternatively, you can leave the sauce in the pot and use a immersion blender, or you can leave the sauce chunky as is. Return sauce to pan over low heat, and return short rib meat to sauce. Season to taste with salt and pepper and hold over low heat.<br />
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Bring a large pot of salted water to a boil. Cook the bucatini until just al dente, then drain, and add the pasta into the sauce. Simmer the pasta in the sauce for 2-3 minutes, adding some reserved pasta water if you find it is too thick.<br />
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Chiffonade a few leaves of fresh basil and grate some parmesan cheese to garnish.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-58548637003798273622014-08-26T20:25:00.000-05:002014-08-26T20:25:48.445-05:00Turning 30 & Banana Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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30 is my year. This is the year that things get good. They get organized, they get balanced, and they get happy. This is the year I complete a olympic length triathlon. This is the year I finally go through the box that I dumped my college apartment desk contents into and didn't touch for seven years. This is the year I switch my career path back onto the trajectory where it belongs. This is the year I stand up for myself and leave a job that was taking over my life, and not giving much back in return. This is the year I get to say yes to taking a weekend off here and there to just be with friends, or visit a new city. This is the year I am no longer embarrassed about the state of my apartment. This is the year I start running long distances because I (almost) enjoy it. This is the year I start baking again for pleasure, and not just for work.<br />
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I am a few months into my 30's and instead of freaking out a little bit when the milestone came, as many people do, I decided a few years ago that 30 wasn't going to be scary to me. I always thought that your 30's were the time you finally had your shit together (excuse my french). It is the decade where you finally get into your groove, really start to know who you are and where you want to be. When I turned 30, I realized that I wasn't really at that place in my life yet, and as it turns out, it isn't your age that puts you in that place, it has to come from somewhere else. So I am doing something about it. It isn't all life-changing, world-altering changes, like quitting a job, or traveling across the globe. Even the little things, like buying one of those 7-day pill containers and actually taking my vitamins and aspirin everyday, can make a big difference in the peace and contentment in every day life. Instead of always thinking about all the things I should be doing better, I am making it my goal this year to simply <i>do</i> them.<br />
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This bundt cake was the first time in way too long that I baked something that wasn't for work, or for a personal client. It was for a friend, for his birthday, for a weekend at a lake house that I missed out on last summer. It was simple but delicious, and reminded me why I do what I do. Providing someone with something delicious, nourishing, and specially made just for them, is something I had forgotten I missed.<br />
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<b>Banana Walnut Bundt Cake</b></div>
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<i>recipe adapted from the food librarian</i></div>
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makes one large bundt cake</div>
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3 cups flour</div>
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2 tsp baking soda</div>
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1/2 tsp salt</div>
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8 oz butter, room temperature</div>
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2 cups sugar</div>
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2 tsp vanilla</div>
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2 eggs</div>
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4 ripe bananas</div>
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1 cup yogurt</div>
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1 cup toasted, chopped walnuts, divided</div>
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In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the bowl well between each addition. Mix in the vanilla and bananas. In a separate bowl combine the flour, baking soda, and salt. Add 1/3 of the flour mixture to the banana mixture, followed by 1/2 of the yogurt. Scrape the bowl very well between each addition. Mix in another 1/3 of the flour, then the second half of the yogurt, followed by the rest of the flour mixture. Fold in 3/4 cups of the walnuts. Butter and flour a bundt pan or spray with baking spray. Pour batter into pan and bake at 350 for 65-75 minutes, or until a skewer inserted into the center comes out clean. Be sure not to put a baking sheet under the bundt pan, as the hot air needs to circulate through center of the pan. </div>
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Let cake cool for 10 minutes, then turn out onto a rack and let cool completely. Wrap in plastic and let sit at room temperature overnight, or freeze until ready to use. </div>
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For the glaze: combine 1 cup of powdered sugar with 2 tablespoons milk and 1/2 tsp vanilla and whisk until smooth. Pour glaze over the top of the bundt cake and immediately sprinkle on the remaining walnuts. </div>
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-41954647776764729022014-06-25T23:23:00.000-05:002014-06-25T23:26:17.146-05:00Ranunculus and Succulents...say that ten times fast. <div class="separator" style="clear: both; text-align: center;">
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I keep calling it spring. Even though I know it is officially summer, I just cannot seem to get it through my head. Spring has once again flown by without notice, and all of the sudden it is 85 degrees and sunny everyday. Well, almost every day. Usually on my days off from work it rains, so there's that.<br />
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Cake season is in full swing, and I have been cranking out wedding cakes at the restaurant like it's my job. Because it is my job, or was my job I suppose. I finished up the last wedding cake I will be doing at the restaurant this past weekend, after some hard decisions were made. I have been pushing and pushing for the last year to keep wedding cakes on the table as an option for our events, because it truly is the favorite part of my job. I learned, however, in this past year that plating desserts and charcuterie boards for service while trying to do watercolor work on a 4 tiered cake or attaching 50 tiny little gum paste petals to a sugar flower, is near impossible. I wasn't achieving the quality of work on my cakes that I know I am capable of, and that is a big disappointment.<br />
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So, for now, it's back to regular service at the restaurant, and the wedding cakes will move back into my own personal kitchen for the time being. I have taken for granted how much easier it is to bang out a four tiered cake when you have a large mixer and lots of full size sheet pans. For the next week and a half, it is back to baking at the apartment for a 4th of July wedding in Wisconsin.<br />
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These two cakes were by far my favorite from this spring's wedding season. The clients on both of these expressed that they loved my cakes and pretty much let me do whatever I wanted, with a bit of inspiration direction. I was able to push out of my comfort zone a bit, doing gum paste flowers that I hadn't attempted before including the ranunculus, and succulents. I also took my first swing at watercoloring an entire cake. There is something truly terrifying and incredibly awesome about taking a blue soaked paintbrush to a perfectly white, fondant-covered cake 3 hours before the start of a wedding. It wasn't perfect, but I learned a lot in the process and hope that I get a chance to do it again soon.<br />
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<a href="http://1.bp.blogspot.com/-H1yqSv-igas/U6ue7_50GoI/AAAAAAAAByw/_H4AbRfj6Lo/s1600/pink+ranunculus+cake+-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-H1yqSv-igas/U6ue7_50GoI/AAAAAAAAByw/_H4AbRfj6Lo/s1600/pink+ranunculus+cake+-3.jpg" height="472" width="640" /></a>So, happy summer to all, I for one can't wait to see what this season has in store. Changes, growth, and more new challenges, or perhaps just more rain on my off days. Only time will tell.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-90091983692607430062014-03-25T18:40:00.000-05:002014-03-26T09:30:07.450-05:00Cakes for Dudes <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-q7dRHcvfNk8/UzIObiOyUnI/AAAAAAAABww/ZYr8aH54Htw/s1600/IMG_0963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-q7dRHcvfNk8/UzIObiOyUnI/AAAAAAAABww/ZYr8aH54Htw/s1600/IMG_0963.jpg" height="640" title="Yankees Baseball Hat Cake " width="411" /></a></div>
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Tomorrow, the man in my life turns the big 3-0. This has its pros and cons. Pro: cake. Con: my big 3-0 is not far behind. But lets focus on the the positives shall we?<br />
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Turning thirty is supposed to be such a big scary thing. I make jokes a lot about it, and tease him endlessly since he is hitting the milestone before I am, but deep down I don't think either of us really care all that much. Plus, we all become mature, responsible adults when we turn thirty right? Right?? All jokes aside, we aren't big birthday celebrators in the first place, so we tend to keep things pretty low key.<br />
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I have learned that it is pretty much impossible to make a surprise cake for someone you live with. I have also learned that when you make a cake for someones birthday without having a party or a bunch of people over, the majority of the cake goes untouched in the refrigerator until it ends up in the garbage. So, I am going to forgo the cake this year (sorry Steve) and hope that the pistachio gelato and half eaten shamrock shake in the freezer will suffice.<br />
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I have made quite a few cakes in my day, and lets face it, they were pretty much all for the ladies. Even the wedding cakes I have done, though they were for a couple's celebration, it was mostly the bride that cared about the look of the cake (I find the grooms tend to only care about what is inside the cake).<br />
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Obviously there are exceptions to this, but it is always a bit tricky when asked to make a cake for an adult male. It is easy to make a pretty pattern, throw some frilly gumpaste flowers on a cake for any occasion, but that is typically seen as being 'girly', and that usually doesn't fly for the guys.<br />
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So what's a girl to do? Beer, baseball, and totally neutral colors and shapes, that's what! Yay gender roles! Actually in full disclosure, the baseball cake turned out to be for a woman, which I didn't find out until the party started and totally made me happy. I also felt guilty for just assuming it was for a man. In general, I am finding it easier to break my habits of always making 'feminine' cakes. Using darker, bolder colors, utilizing more geometric patterns and shapes, bold writing and designs, and generally staying away from flowers seem to be some basic stepping stones for creating a more masculine cake.<br />
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Making it look and taste like beer always helps.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com2tag:blogger.com,1999:blog-5529476945299310517.post-88824816428333157292014-02-25T19:18:00.000-06:002014-02-25T19:20:27.675-06:00A Wedding and a Baby<div class="separator" style="clear: both; text-align: center;">
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Before you get too excited (MOM), neither the wedding nor the baby are mine. I was however, lucky enough to be a part of both my cousin's wedding day, and my boss's baby shower. My participation in both these events was my favorite kind of participation, I was asked to make the cakes. I think one of the best parts of doing freelance baking is that you are often providing a service for a friend, a member of the family, or a friend of a friend or family member (it is all about 3 degrees of separation here). With this familiarity tends to come an immense amount of freedom. Many of my 'clients' know me, know what I can do with some cake and a bowl of buttercream, and they tend to put a lot of trust in my designs and decision making. <br />
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It can be such a contrast from working with complete strangers (at the restaurant) who hand me a picture and say 'I want this cake'. I have a big ethical problem with copying cakes. Unless it is a very generic plain buttercream cake, say with some texture, or plain fondant with ribbons on the bottom like every other wedding cake these days, I won't make a copy, I just won't do it. I will give you a cake that is inspired by your picture, has all the elements you want, and in the end, is hopefully better than what your were expecting in the first place.<br />
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<a href="http://3.bp.blogspot.com/-P3KlwcfAUhM/Uw0sl2F5tDI/AAAAAAAABuo/oCCnetCQgIs/s1600/IMGP9426.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P3KlwcfAUhM/Uw0sl2F5tDI/AAAAAAAABuo/oCCnetCQgIs/s1600/IMGP9426.JPG" height="400" width="266" /></a><a href="http://2.bp.blogspot.com/-WBjgx9n1Yx8/Uw0slnvwRpI/AAAAAAAABug/AIqkbCL7WwI/s1600/IMGP9409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WBjgx9n1Yx8/Uw0slnvwRpI/AAAAAAAABug/AIqkbCL7WwI/s1600/IMGP9409.JPG" height="400" width="250" /></a></div>
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I think that designing and creating cakes can be an art form, and plagiarism ethics should apply. In the age of pinterest and blogs and instagram, I realize that this isn't exactly feasible, to expect people not to copy your designs while trying promoting yourself through pictures and tutorials in these same outlets. So, in my personal credo as an 'artist' (and I do use that term loosely) I pledge not to steal other people's work. I DO pledge to be inspired by, learn from, and give credit to the cake artists that I admire and follow.<br />
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<a href="http://3.bp.blogspot.com/-EqREw_escFg/Uw0si7Do07I/AAAAAAAABt8/oKFpdNoltTE/s1600/2013-09-27+15.11.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EqREw_escFg/Uw0si7Do07I/AAAAAAAABt8/oKFpdNoltTE/s1600/2013-09-27+15.11.55.jpg" height="640" width="490" /></a></div>
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So, when I get an order for a cake with very minimal requests, and the client says 'just do whatever you want, I trust you', there's a feeling of excitement and perhaps a little bit of anxiety. Both of the events pictured here were for very, VERY trusting people.<br />
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<a href="http://1.bp.blogspot.com/-QvTIpKMJ4MQ/Uw0sjuRSUNI/AAAAAAAABuE/Y5d-qAjzfiE/s1600/2013-09-27+15.12.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-QvTIpKMJ4MQ/Uw0sjuRSUNI/AAAAAAAABuE/Y5d-qAjzfiE/s1600/2013-09-27+15.12.05.jpg" height="640" width="484" /></a></div>
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A fall themed wedding with golds, reds, pinks, and browns, and a joint baby shower for two sisters having babies just a few weeks apart. The wedding for my cousin was discussed over email from a few states away, and she put her trust in my to execute her ideas and make the trip up to Minnesota for her wedding, without even talking to me in person. For the baby shower, my boss's wife handed me her shower invitations and said 'do whatever you want, all I care about is chocolate'.<br />
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<a href="http://2.bp.blogspot.com/-O4JublFvw2o/Uw0skMIjrUI/AAAAAAAABuI/J73Z-NSWuaw/s1600/2013-09-27+14.30.09-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-O4JublFvw2o/Uw0skMIjrUI/AAAAAAAABuI/J73Z-NSWuaw/s1600/2013-09-27+14.30.09-2.jpg" height="425" width="640" /></a></div>
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This is why I do what I do. The daily grind of production and working the line at the restaurant is a great, stable job, but the creating I get to do in the background is the icing on the cake.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-51944688047147220162013-10-09T22:08:00.000-05:002013-10-09T22:08:24.918-05:00A Jump on Autumn<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-Z15GH64xwEw/UlYZJtkXAII/AAAAAAAABtI/cuNuhMpDl1o/s1600/Sweet+Potato+Lentil+Chili+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://1.bp.blogspot.com/-Z15GH64xwEw/UlYZJtkXAII/AAAAAAAABtI/cuNuhMpDl1o/s640/Sweet+Potato+Lentil+Chili+-+2.jpg" width="640" /></a><br />
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One bonus of working in a professional kitchen, is that I get to have a jump on the seasons. I get a head start on fall baking in early September, start playing around with winter spices in November, and experiment with bright winter citrus in December. We are rolling out a new fall inspired menu at the restaurant in the next week and I could not be more excited. Does this early run on autumnal goodies mean I will hit burn out on fall flavors by November?<br />
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Fall is my favorite season, and the food that comes with it is second to none. Even better than fall baking, is fall cooking, and while I am up to my ears in cinnamon, pumpkin and apples at work, at home I am diving head first into slow braised meats, stews and soups, and some serious comfort food. This week I made my first big 'ol pot of chili of the year. Chock full of hearty ingredients, warm spices, and healthy lean ground turkey, this is one soup to keep on rotation. Roasted sweet potatoes, black beluga lentils, white cannelini beans, crunchy corn and yellow bell peppers all add to the complexity and texture. Cumin, coriander, ginger, smoked chipotle chili powder add to the depth of flavor and slow subtle heat. If you are looking to change up your usual chili recipe, this is it.<br />
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<b>Autumn Chili with Beluga Lentils, Roasted Sweet Potatoes, and Turkey</b><br />
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<span class="Apple-style-span" style="font-size: small;">2-3 lbs ground turkey,</span></div>
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<span class="Apple-style-span" style="font-size: small;">3 teaspoons paprika</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 cup AP flour </span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 cup olive oil </span></div>
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<span class="Apple-style-span" style="font-size: small;">1 large vidalia onion, chopped into 1/2 inch pieces</span></div>
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<span class="Apple-style-span" style="font-size: small;">6 garlic cloves, minced</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 large green jalepeno, diced (remove seeds if you want it a little less spicy)</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 cup tomato paste</span></div>
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<span class="Apple-style-span" style="font-size: small;">4 tablespoons chili powder</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 tablespoons smoked chipotle chili powder</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 teaspoons ground cumin</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 teaspoons ground coriander</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 teaspoons ground ginger</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 28-ounce can crushed tomatos</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 cups white wine</span></div>
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<span class="Apple-style-span" style="font-size: small;">8 cups chicken stock</span></div>
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4 medium sweet potatoes, peeled and diced small</div>
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<span class="Apple-style-span" style="font-size: small;">2 cans canellini beans</span></div>
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2 cups black beluga lentils</div>
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<span class="Apple-style-span" style="font-size: small;">2 small cans corn</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 bell peppers (red, yellow or orange are my preference), diced</span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: small;">1/2 cup parsley leaves, minced</span></div>
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<span class="Apple-style-span" style="font-size: small;">greek yogurt and more chopped parsley to garnish</span></div>
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<span class="Apple-style-span" style="font-size: small;">salt and pepper to taste</span></div>
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<span class="Apple-style-span" style="font-size: small;">Preheat oven to 400 degrees F. Toss diced sweet potatoes with 1/4 cup olive oil and season generously with salt and pepper. Roast for 30-40 minutes, tossing periodically until starting to caramelize. Set aside. </span></div>
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<span class="Apple-style-span" style="font-size: small;">Meanwhile, heat enough olive oil to coat the bottom of a large heavy bottom pot, such as a dutch oven, over medium-high heat. When oil is hot, add turkey and cook until cooked through and starting to brown. Add the onions and garlic and cook until softened and starting to caramelize, about 5-7 minutes. Sprinkle the flour over the turkey and cook for a minute or two, stirring constantly to cook off a bit of the raw flour taste. Add the jalepenos and saute another 2-3 minutes, until softened.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: small;">Add the tomato paste, chili powders, cumin, coriander, ginger, and stir to combine. Add the wine, bring to a simmer, then add the chicken stock and tomatoes. Stir to combine, then bring to a boil and add the lentils. Reduce heat, and simmer for 30-45 minutes, until lentils are starting to get tender.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Add the beans, corn, bell peppers, and sweet potatoes. Bring back to a boil and simmer for 15-20 minutes, until veggies are tender. Stir in parsley and serve immediately topped with greek yogurt and more parsley. This also freezes wonderfully.</span></div>
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Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-44869034405222101682013-10-05T10:13:00.000-05:002013-11-01T08:40:23.382-05:00Good as Gold<div class="separator" style="clear: both; text-align: center;">
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It's Saturday morning, and I am at home, drinking coffee, and...well, that's it actually. I am sitting in my pj-s, doing nothing. Nothing except writing this post. It feels wonderfully weird. No baking to do, no projects to work on, nothing. I get to spend some time with friends today whom I haven't seen in far too long, participate in some fall-themed activities, and share with you some goodies that I just haven't had the time to post.<br />
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A few years ago, I hinted not-so subtly on this very blog that I wanted Santa to bring me an airbrush machine for christmas. Santa pulled through, but unfortunately the machine was swiftly delegated to our second bedroom, otherwise known as the room where kitchen appliances go to die. When a friend of mine asked me to make her a anniversary cake, and showed me the picture of what she had actually wanted her wedding cake to look like (not what they ended up receiving unfortunately). I knew this was a perfect opportunity to resurrect and make use of my not-so new toy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk02vZmfQwCs6P8uhGes_4n4sqTOvfVar8gaHm0lVqlEHxiKAhj8TAnW19vF1fAQMi6srYS4MTxylEznewsFBN3_G3QUmCeky_5-sV6e38FnM8tACEXkYCPXq7u38DTty1DSRuWKQ0Vk8/s1600/Gold+Antique+Cake+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk02vZmfQwCs6P8uhGes_4n4sqTOvfVar8gaHm0lVqlEHxiKAhj8TAnW19vF1fAQMi6srYS4MTxylEznewsFBN3_G3QUmCeky_5-sV6e38FnM8tACEXkYCPXq7u38DTty1DSRuWKQ0Vk8/s640/Gold+Antique+Cake+-+3.jpg" width="520" /></a></div>
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A smooth layer of buttercream, a quick coat of airbrush gold, and a light pressing of a textured paper towel, gave this cake it's antiqued look. For the flower, I rolled what felt like a million little balls out of fondant in multiple sizes and used royal icing to secure them to the center of the flower. Then I airbrushed the entire center and let it dry before affixing the petals.<br />
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<a href="http://2.bp.blogspot.com/-9C82OHarPWs/UlAsCkEhlgI/AAAAAAAABss/qF8SA-xIryY/s1600/Gold+Antique+Cake+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-9C82OHarPWs/UlAsCkEhlgI/AAAAAAAABss/qF8SA-xIryY/s640/Gold+Antique+Cake+-+1.jpg" width="506" /></a></div>
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Inside is my favorite <a href="http://thesepeasarehollow.blogspot.com/2011/07/triple-chocolate-ganache-torte.html">devils food chocolate cake</a>, frosted with <a href="http://thesepeasarehollow.blogspot.com/search?q=hummingbird">vanilla italian meringue buttercream</a> and filled with this raspberry curd mousse.<br />
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<b>Raspberry Curd Mousse</b><br />
<i>recipe adapted from epicurious.com</i><br />
<i><br /></i>
12 oz raspberries<br />
1 1/4 cup sugar<br />
2 eggs<br />
2 TBL lemon juice<br />
2 TBL unsalted butter (room temperature)<br />
pinch salt<br />
1 tsp gelatin<br />
1 TBL water<br />
1 cup heavy whipping cream<br />
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Combine raspberries, sugar, lemon juice, and butter in a food processor, and pulse until raspberries have broken down. Transfer to a saucepan, and whisk in the eggs and salt. Place pan over medium heat, and bring mixture to 175 degrees F, whisking constantly. Remove from heat, strain through a fine mesh sieve, and let cool to room temperature, whisking every few minutes to aid cooling. Combine water and gelatin and let bloom for 5 minutes. Melt gelatin and whisk into raspberry curd. When mixture has cooled to room temperature, whip the heavy cream to medium peaks. Add the raspberry curd and mix until combined. Chill until you are ready to fill your cake.<br />
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You can skip the gelatin if you want, but I found the raspberry curd to be a little runny to be filling layer cakes with. If you are using the curd or mousse for a different purpose you can omit it.<br />
<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com2tag:blogger.com,1999:blog-5529476945299310517.post-9717407729502845312013-09-17T20:32:00.000-05:002013-09-17T20:33:17.038-05:00Checking In<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-n_h0B1Y2cgk/UjkBfnCrTrI/AAAAAAAABrc/yoBO85potx8/s1600/Rustic+Pink+Wedding+Cake+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-n_h0B1Y2cgk/UjkBfnCrTrI/AAAAAAAABrc/yoBO85potx8/s640/Rustic+Pink+Wedding+Cake+-+1.jpg" width="424" /></a></div>
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If I have been reminded of anything this summer, it is that life is short. Too short. The life you've grown accustomed to, your sense of comfort and control, and even the ones you love can be snapped away in a mere second. The months fly by without you noticing, or having the time to stop and realize what you are missing.<br />
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I found that I sort of checked out of life this summer. I checked out of social activities, checked out of taking care of myself, checked out of a lot of things. I threw myself into work and grief, and neglected most of everything else.<br />
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Now I find the weather beginning to cool off, there are pumpkins for sale at the garden store down the street, and I am wondering where the season went. I am also wondering what the hell was wrong with me?<br />
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My wake up call came in the form of a much needed celebration to close the summer. I have been home so many times these past few months, a few times to say goodbye to lives cut too short, but most recently a visit home for a wedding was the giant breath of fresh air that many in my family needed to come together and celebrate love and new beginnings.<br />
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Weddings have a way of doing that I think. It reminds you of how much love there is in this world. You can look around, and see all eyes and hearts focused on the two people in the front of the room, supporting them and wishing them a life full of happiness. In this case, the wedding was my sister's (which will have it's own post altogether) and there were just so many faces that I had a chance to catch up with and reconnect with. I also was scolded by more than a handful of family friends and relatives that I had not updated this space in a long time, so friends, this is for you.<br />
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I feel honored every time I am trusted to make a wedding cake. It is a big job, and often it is the first thing guests see when they walk into the reception space. It is a constant reminder of why I do what I do. I am in the business of making people happy, and to see the joy on someone's face when they catch the first glimpse of their wedding cake, or when dessert is placed in front of them at the end of their meal, is my motivation to keep creating.<br />
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When life hands us a little more than we can handle, it's easy to check out. The better path though, is to check back in, keep getting better at your job, strengthen your relationships, tighten up your family ties. Life may keep you busy and overwhelmed but at the end of the day, what is left is family, love, and passion, things that should never be taken for granted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBUVCYohs4uhSCbW-r5y46FxM88lRGeQHikF0QXV8KPLatpYMIRzlepbQKu6BaPNHUk8xmpdNGzBeDUPGX_Kx7ymSIKq92KCtl4u9C8msP2GccbVfeWn7N1vQtMLYZoKwQdRJotb0V_s/s1600/Square+Textured+Buttercream+Wedding+Cake+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBUVCYohs4uhSCbW-r5y46FxM88lRGeQHikF0QXV8KPLatpYMIRzlepbQKu6BaPNHUk8xmpdNGzBeDUPGX_Kx7ymSIKq92KCtl4u9C8msP2GccbVfeWn7N1vQtMLYZoKwQdRJotb0V_s/s640/Square+Textured+Buttercream+Wedding+Cake+-+3.jpg" width="496" /></a>Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-72078012155890178662013-06-26T13:11:00.001-05:002013-06-26T13:13:08.024-05:00Buttercream Beauties<div class="separator" style="clear: both; text-align: center;">
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I think its safe to say buttercream is BACK. Not that it ever went away completely, but after years (decades even?) of playing second string to fondant, buttercream-covered wedding cakes are making a comeback.<br />
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Maybe its the blossoming culture of relaxed bridal "rules", or the trend of rustic-chic wedding decor, or it could be valuing taste over perfection, but more and more brides are eschewing fondant for the cake of their dreams.<br />
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I have a few opinions on fondant, some of them conflicting. There is a time and a place for fondant cakes. Many of these times and places happen to be weddings, but I don't see it as a necessity anymore . Once upon a time, and I was recently told this by a VERY traditional, VERY southern mother of the bride, the cake represented the 'bride', and therefore needed to be white. Pure white, inside and out. She was not very happy with the bride wanting my buttercream on the outside, and buttermilk cake on the inside, both of which are made with butter, and therefore not pure white. I explained that I do not use shortening or imitation vanilla extract which results in my frosting being a very slightly off white, but that the flavor and texture is unbeatable. For my cakes, if you want pure white, it has to be fondant, I simply will not compromise the quality of my ingredients for color.<br />
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If your primary goal with the cake is design, and tying it perfectly into the theme or color scheme of your event, then fondant may be the obvious way to go. On the other hand, I would say 90% of people end up peeling it off before consumption, or just eating around it. It truly is for aesthetic purposes only, albeit an edible one. Don't get me wrong, I love making edible artworks with fondant, but sometimes, buttercream is best.<br />
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Sometimes, simplicity makes for a stunning cake on its own, without all the adornment of details and adornments. These two cakes were my first of many this wedding season and I think they kicked it off with a great start. More to come, so stay tuned.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com14tag:blogger.com,1999:blog-5529476945299310517.post-77301606110349814942013-05-13T19:44:00.000-05:002013-07-18T07:39:00.660-05:00Easy Does It<div class="separator" style="clear: both; text-align: center;">
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There are things in life that just <i>work. </i>The perfect cup of coffee, weekly brunch dates, long bike rides on the first warm day in the spring, pajamas and reruns. Routines, traditions, patterns.<br />
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There are also thing in life that you have to work at; friendships from afar, love on opposite schedules, family ties being stretched thin, career in constant adaptation and change. They need effort, they need attention, they just need more of myself than I have been giving them. As my career is taking up so much of my time, sometimes I feel that the other areas of my life suffer. They get neglected, pushed aside.<i> Just until tomorrow, </i>I tell myself.<br />
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This concept of 'tomorrow' finally materialized. I was able to fly home for a short 48 hours to try to pack in as much as I could. And pack it in I did, by meeting new babies, spending some girl time with my sister and mom, sharing meals and wine with my dad and soon to be brother-in law. So many sentimental and rather emotional activities in such a short period of time left me kind of a mess, exhausted and a bit emotional myself. But I would do it again in a second, because you know what? It works. I just don't have the time off or the money to travel home that often, so when I get the chance I <i>make it</i> work, no matter how short the visit, or sad the goodbyes.<br />
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When I get a bit of time to myself, sometimes I can let my brain overload on all the possibilities of things to do, new recipes to try, and crazy projects in the kitchen. Lately though, I have been focusing on easy, simple, and classic. A disc of leftover pate brisee hanging out in the freezer, some berries on sale at the grocery store, and just enough eggs left in the fridge to make pastry cream, it just came together without much effort. For those few hours alone with my coffee that morning, it was the perfect thing to keep my hands busy and let my mind wander. Its something that doesn't happen as often as it should these days, plus pastry cream with fresh berries is just one of those things that works. Always has, always will.<br />
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<b>Pate Brisee Crust</b><br />
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(this is enough for 16-20 3-inch tarts)</div>
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400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes</div>
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1 tablespoon white distilled vinegar</div>
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100 grams (3 1/2 oz) granulated sugar</div>
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2/3 cup water, chilled</div>
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665 grams (1 lb 7 1/2 oz) all purpose flour</div>
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1 teaspoon salt</div>
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Remove butter from fridge 20 minutes before mixing.</div>
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In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.</div>
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In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.</div>
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Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well, along with the almond extract, and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.</div>
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Cut ball of dough in half and shape each half into a disc about 1/2 - 3/4 inch thick. Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 15 minutes before you roll it out. For the 3-inch sized tarts, I cut each disc in half, rolled it out into a square, 1/8 inch thick, then cut the disc into four pieces, placing each one of the four pieces in a tart mold. How you roll the dough out will depend on the size and shape of the tart mold you are using. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout. Carefully move the dough to your tart pan and press evenly into all corners, pinching off the excess.</div>
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Dock with a fork (meaning poke a bunch of tiny holes in the bottom of the tart crust with a fork) and freeze for twenty minutes. Preheat your oven to 400 F. Place a piece of tin foil over your tart shell, pressing it down to fit the form of your tart, and fill with beans or rice or pie weights. Blind bake your tart for 15 minutes, flipping the pan front to back halfway through. Remove the pie weights and tin foil and bake for another 5-7 minutes, until the crust is golden brown (the times on this will depend again on the size of your tart pans) . Let cool completely.<br />
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<b>Orange Vanilla Bean Pastry Cream</b><br />
(makes enough for 16 3-inch tarts)<br />
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1 cup milk<br />
1 cup heavy cream<br />
1/4 cup cornstarch<br />
2 eggs<br />
4 egg yolks<br />
1/2 cup sugar<br />
2 oz butter, chopped into small pieces<br />
1/2 vanilla bean<br />
zest of 1 orange<br />
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In a medium sized sauce pan, heat the milk, 1/2 cup of the cream, and the vanilla bean pod, split and scraped. Bring to a boil, remove from heat, cover and let steep for about 20 minutes. Strain through a fine mesh seive, then return to burner. Add the sugar and bring to a boil. While mixture is heating, combine the eggs, yolks, cornstarch, and the remaining 1/2 cup of heavy cream in a medium bowl. Whisk until smooth.<br />
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When the cream/sugar mixture reaches a simmer and the sugar is completely dissolved, temper into the egg mixture, whisking constantly. Return the mixture to the saucepan, and cook over medium-low heat, whisking constantly, until it thickens.<br />
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Since it has cornstarch in it, it does technically need to come to a boil for it to thicken properly, so once that first bubble pops, remove from heat and immediately put through a fine sieve to ensure that no scrambled eggs make their way into your pastry cream. Whisk in butter and orange zest and chill about 4 hours or overnight before using.<br />
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<b>Tarts - Assembly</b><br />
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Pipe the pastry cream into each of your tart shells, using just enough to cover the bottom. Arrange blackberries on the surface of the pastry cream and top with chopped pistachios, and more orange zest. These are best eaten within a few hours, if you are making them much ahead of time, I would spread a thin layer of apricot jam onto the pastry crust before filling to keep the shell from getting soggy.<br />
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com0tag:blogger.com,1999:blog-5529476945299310517.post-48486785057641814302013-02-11T23:52:00.002-06:002013-02-12T08:26:19.684-06:00Owl Love You Forever<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tbbLq7hr6cA/URnYC98xZMI/AAAAAAAABog/HaT-tTKPRek/s1600/Owl+Wedding+Cake+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-tbbLq7hr6cA/URnYC98xZMI/AAAAAAAABog/HaT-tTKPRek/s640/Owl+Wedding+Cake+-+5.jpg" width="344" /></a></div>
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Inspiration can come from anywhere. Seriously, ANYWHERE. Wallpaper, pillows, coffee mugs, paintings, buildings, even kleenex boxes. Yep, you read that right. A silly painted kleenex box was the inspiration for this wedding cake.<br />
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<a href="http://1.bp.blogspot.com/-Y5GfcMFIvDE/URnYCHN5fCI/AAAAAAAABoM/gy9mQv240m8/s1600/Owl+Wedding+Cake+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="http://1.bp.blogspot.com/-Y5GfcMFIvDE/URnYCHN5fCI/AAAAAAAABoM/gy9mQv240m8/s640/Owl+Wedding+Cake+-+2.jpg" width="640" /></a></div>
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I had been trying to shake what is either a cold or winter allergies and have gone through an absolutely insane amount of kleenex in the past three weeks. There was one box I just couldn't throw away. These owls were mesmerizing. I knew I wanted to do something with them, but couldn't figure out what.<br />
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I had been wanting to try watercolor-style painting on fondant for a while now and these cute little owls gave me the perfect subject. As it turns out, it was much easier than I thought it would be. First, I cut my shapes out, let them dry overnight. Then I just mixed some gel food coloring (you only need a very small amount) with a splash of vodka. From there, you can paint just as you would with real paint. The thinner you make the food coloring, the lighter the color will be, just like watercolors. Again, I let my shapes dry overnight, then punched the outline out with some jet black royal icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMr3nvRjSyP-TXGQLx2wp3i-nZ-c2X7F9PFPFJaQi3AusF1AyJOqae1c_A7OkIMI3P1iItYxNfUn4Wb-nPPhC4v7Rig46tCdPMeilNfOjp3Cr4wU7AZqqLtP5tCs67OacGZTqKj9KehQ/s1600/Owl+Wedding+Cake+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMr3nvRjSyP-TXGQLx2wp3i-nZ-c2X7F9PFPFJaQi3AusF1AyJOqae1c_A7OkIMI3P1iItYxNfUn4Wb-nPPhC4v7Rig46tCdPMeilNfOjp3Cr4wU7AZqqLtP5tCs67OacGZTqKj9KehQ/s640/Owl+Wedding+Cake+-+1.jpg" width="640" /></a></div>
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Who says you need a traditional all white wedding cake with flowers and bows? Not that there is anything wrong with that, but in the days of pinterest and zillions of wedding blogs, its never been easier to get a little creative with your wedding day. Plus why would you pass up the opportunity to say owl love you forever all day?<br />
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Happy Valentine's day to you and yours.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com3tag:blogger.com,1999:blog-5529476945299310517.post-29590760925817192212013-01-30T21:42:00.001-06:002013-02-09T12:21:20.363-06:00Tea Time <div class="separator" style="clear: both; text-align: center;">
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The pace is starting to pick up again. After a nice, calm, rather slow January, it's time for the madness to begin once again.<br />
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I am not talking about basketball. The group of restaurants that I run the pastry programs for, is set to open their fifth location this March. Not only is it a very large restaurant, it is smack dab in the middle of the tourist strip downtown Chicago. The dessert menu has been set, hiring has begun, and change is coming. I have a feeling there is going to be a bit of shell shock that comes along with this opening. Going from a 200 seat beer-centric gastropub in old town, to a 600-seat restaurant on Michigan Avenue, open for lunch and dinner seven days a week, is going to be a bit of an adjustment.<br />
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It's time to buckle down, get organized, and let this tornado do with me what it will. Last year at restaurant opening time, I was completely green, never having working in a restaurant kitchen before. I was basically like a deer in headlights, with an apron and a spatula. Within the span of about two weeks, I went from being hired, to helping design the dessert menu, to cranking out my sweets for the masses. What a whirlwind it was.<br />
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Thankfully, this year is a bit different. I have had time to think, and carefully plan the menu. No near-nervous breakdowns, no all-nighters, no second-guessing my decision to accept a job as a pastry chef a few months out of school.<br />
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The main difference this time around is that I have experience in my back pocket. It may only be a year, but I have learned so much about production, cost, and more importantly, the clientele. I know a little bit more about what sells, and what kinds of things will make people buy dessert, and what makes them choose one menu item over another. I am so much more confident in the menu this year, and am so excited to get started. I can tell you there is bacon and lots of booze on the dessert list, and that can't be a bad thing.<br />
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So, while I am patiently waiting for things to kick up a notch, I am taking some time to just relax a bit. I have to drink in the moments of stillness, that by April, will feel like a distant memory. Here we go again.<br />
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Here in the midst of winter, citrus fruits are at their finest, and what better way to preserve their glory than turning them into curds. Forget lemon curd, that's boring, how about blood orange, meyer lemon, or even better, grapefruit? Pair the tangy, tart curd with some delicate almond financiers, and you will have a great excuse to put on a pot of tea, kick back and take a few minutes out of your busy day to just relax.<br />
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<b>Almond Financiers with Grapefruit Curd </b><br />
<i>adapted from Bon Apetit and Ina Garten</i><br />
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Almond cakes:<br />
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2 tablespoons unsalted butter, melted<br />
1 cup almond meal<br />
1 2/3 cups confectioners sugar<br />
1/2 cup all purpose flour<br />
1/8 tsp salt<br />
3/4 cup egg whites<br />
3/4 cup unsalted butter, melted and cooled<br />
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Preheat oven to 450 degrees F. Using the 2 tablespoons of melted butter, lightly grease your financier tins, or miniature bundt cake pan. Place pan in freezer to let butter solidify.<br />
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In a large bowl, mix together the almond meal, sugar, flour, and salt. Add the egg whites and stir with a rubber spatula until just combined. Add the melted butter, and mix to combine. Spoon the batter into molds, filling 3/4 the way full.<br />
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Bake the cakes for about 5 minutes (if using a miniature bundt pan, about 7 minutes if using traditional financier molds). Turn oven temperature down to 400, and bake for an additional 5 minutes (7 minutes for financier molds). Turn oven off completely and let the pan sit in the oven for another 5 minutes (7 for finanicers). Remove cakes from oven, and let cool completely before unmolding.<br />
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Grapefruit Curd:<br />
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zest of 1 grapefruit<br />
zest of 1 lemon<br />
1 1/2 cups sugar<br />
4 oz unsalted butter, softened<br />
4 eggs<br />
6 tbl grapefruit juice<br />
2 tbl lemon juice<br />
pinch of salt<br />
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In a medium sized sauce pan, off heat, whisk together the sugar, zest and softened butter until it creates a paste. Whisk in the eggs one at a time, then add the juices and salt. Place saucepan over medium-low heat and whisk constantly until mixture reaches 170 degrees.<br />
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Transfer to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Refrigerate for a few hours, or overnight to firm up.<br />
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To Finish:<br />
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Using a apple corer or large pastry tip poke a hole in the bottom of each financier. Remove the 'core', reserving. Remove a bit of cake from each core to make room for more curd. Pipe a small amount of curd into the financier, and replace the core back into the bottom. This process is similar to filling cupcakes, just upside down. Serve immediately, or freeze for future use.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com3tag:blogger.com,1999:blog-5529476945299310517.post-71030768490929570922013-01-12T20:13:00.002-06:002013-01-12T20:19:52.992-06:00Brussels Sprout Panzanella <div class="separator" style="clear: both; text-align: center;">
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If these pictures are conjuring thoughts of summer, I don't blame you. It was almost 60 degrees today here in Chicago. In the middle of January. 60 degrees. In January. In Chicago. Ugh.<br />
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As I stood outside in my t-shirt taking pictures, I almost convinced myself that I was enjoying the warm streak of days we've been having. Unfortunately cold reality hit me as soon as I went back inside and was confronted with the sight of my sad, shriveled up christmas tree. Don't worry I finally took it down today, and at only the 12th of january, I think its a new record. Last year I put it off until almost february. Maybe I shouldn't have admitted that.<br />
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I quickly remembered that I have a deep-rooted bitterness that instead of bundling up to go cross country skiing, or cozying up in a dark bar while the snowflakes fall outside, I am outside without a damn coat on (or sleeves for that matter). You can take the girl out of Minnesota...well you know the rest.<br />
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While panzanella may be a summer staple for anyone who loves a good tomato, its just not the same in the winter when tomatoes have a tendency to taste like cardboard. With a few twists, a hot pan, and some juicy cherry tomatoes, you can have a bright and healthful panzanella salad even in the dark, mind-numbingly cold month of January. Ha. I wish. <!-------><br />
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This tomato and bread salad is winterized with roasted brussels sprouts, done Dad's way. If you have never added anchovy (or fish sauce) and red pepper flakes to your veggies before roasting, stop everything you are doing and try it now. It is that good.<br />
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<b>Winter Brussels Sprouts Panzanella</b></div>
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serves 6 as a small starter salad, 4 as a larger side or main dish. You can bulk it up for a main meal with some diced chicken, or a fried egg.</i><br />
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4 cups brussels sprouts, trimmed, outer leaves discarded, then quartered (I started with about 4-5 cups, after they were trimmed and roasted, I had a little less than 3 cups, exact measurements in this recipe are not necessary)<br />
20 cherry tomatoes<br />
4 cups crusty bread, cut into bite sized cubes (I used a ciabatta bread, but french bread or sourdough would work just as well)<br />
6 tbl extra virgin olive oil<br />
2 tbl balsamic vinegar<br />
1 clove garlic, finely minced<br />
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1 tsp fish sauce</div>
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1 tsp red pepper flakes</div>
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1 oz (approximately) shaved parmigiano reggiano for garnish</div>
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salt and pepper, to taste<br />
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Preheat your oven to 400 degrees F. Mix together 2 tbl olive oil, fish sauce, and red pepper flakes, and toss with brussels sprouts to coat evenly. Spread in a single layer on a baking sheet (I line mine with my silpat) and season liberally with salt and fresh ground pepper. Roast in the middle of the oven for 15-20 minutes, depending on how big your sprouts are, until tender in the middle, and crispy on the outside. Remove from oven and set aside.<br />
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In a large skillet, heat another two tablespoons of olive oil (or enough to just cover the bottom of your pan) over high heat. Add the cubed bread, and toss quickly to coat in the olive oil. Season lightly with salt and pepper. Cook over high heat, tossing frequently just until bread begins to brown and gets a bit crispy, about 4-5 minutes. Remove bread from pan and set aside.<br />
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Return pan to medium-high heat, and add a few more tablespoons of olive oil. When the oil is hot, add the garlic and saute for 1-2 minutes, just until garlic becomes fragrant. Add the tomatoes and saute for 4-5 minutes, shaking pan frequently to move tomatoes around, until the skin starts to blister and burst. Add balsamic vinegar and cook for another minute, tossing with the tomatoes.<br />
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In a large bowl, combine the brussels sprouts, bread, and tomatoes (save any tomato/balsamic juice that is in your skillet to drizzle on top later). Add any more salt and pepper if needed, and divide salad among your plates. Top with shaved cheese, and a few spoonfuls of the leftover pan jus.<br />
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Easy as that. Serve room temperature, or with the tomatoes hot, it is delicious either way. </div>
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<!-----blog--><!-----sarcasm-->Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com1tag:blogger.com,1999:blog-5529476945299310517.post-64777766744098145552012-12-16T22:15:00.002-06:002012-12-16T22:17:05.848-06:00Cake Pop Winter Wonderland<br />
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I am a little lacking in the christmas spirit this year. I have no clue why, but it just doesn't feel christmas-y around here. I have the tree up, the candles burning bright, the oven is churning out goodies, Vince Guaraldi is playing on loop, and yet it is still not sinking in. Perhaps thats how I ended up with pink and silver holly and christmas trees...</div>
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Maybe all I need is some snow, but the forecast here in Chicago is not cooperating with me on that front. From the looks of these pictures I took matters into my own hands and made myself a little snowy wonderland filled with cotton candy pink and shiny silver christmas trees. It seems as though I am only a few years away from a little christmas village taking over half of my living room. </div>
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Thats not good. </div>
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I figured since I was using gingerbread cake, that I should probably make some gingerbread people. I must say I had trouble deciding which would be less vulgar, to put the sticks in their heads or up their butts...heads it is. Now they look like a cross between the Michelin man and a tele-tubbie. Either way, they were tasty little buggars. </div>
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Oh I also decided to go the more traditional route and make some green and red ones. </div>
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<a href="http://4.bp.blogspot.com/-4RrKJv4tvHY/UM6YfV89MvI/AAAAAAAABlY/qfN7gvuv6nA/s1600/Gingerbread+Cake+Pops+-+Green+and+Red+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://4.bp.blogspot.com/-4RrKJv4tvHY/UM6YfV89MvI/AAAAAAAABlY/qfN7gvuv6nA/s640/Gingerbread+Cake+Pops+-+Green+and+Red+-+2.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-W49c4PMEs_o/UM6YgFhafGI/AAAAAAAABlg/KHVZDu_HY3c/s1600/Gingerbread+Cake+Pops+-+Green+and+Red+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-W49c4PMEs_o/UM6YgFhafGI/AAAAAAAABlg/KHVZDu_HY3c/s640/Gingerbread+Cake+Pops+-+Green+and+Red+-+3.jpg" width="640" /></a></div>
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But we can all agree the glittery pink disco trees are way more fun right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmOiiXPmV9q7MqbhJGZbnTCmJ7RNHgNuzxxWl3G-xvXnelL9V8UFW9GpRI8MDFKC-S5k5lAf1vOVEitTXlcKkEc4f2eqq53Oa537EoqgvOXAXePzybPSjjs2uizUjaEyfcVFLwGxWkPo/s1600/Gingerbread+Cake+Pops+-+Silver+and+Pink+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmOiiXPmV9q7MqbhJGZbnTCmJ7RNHgNuzxxWl3G-xvXnelL9V8UFW9GpRI8MDFKC-S5k5lAf1vOVEitTXlcKkEc4f2eqq53Oa537EoqgvOXAXePzybPSjjs2uizUjaEyfcVFLwGxWkPo/s640/Gingerbread+Cake+Pops+-+Silver+and+Pink+-+5.jpg" width="640" /></a></div>
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Right.<b> </b></div>
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<b>Gingerbread Cake Pops with Caramel Buttercream</b></div>
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<i>adapted from </i><a href="http://helene-lacuisine.blogspot.com/2009/09/gingerbread-cake-epicure-selections.html"><i>La Cuisine d'Helene</i></a></div>
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makes 2 - 9 inch cake layers</div>
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2 1/4 cups all purpose flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon allspice</div>
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1/2 teaspoon ground cloves</div>
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1/2 teaspoon ground nutmeg</div>
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1 teaspoon cocoa powder</div>
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1 teaspoon ground cinnamon</div>
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2 teaspoons ground ginger</div>
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1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature</div>
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3/4 cup dark molasses</div>
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3/4 cup sugar</div>
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1 large egg</div>
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1/2 cup buttermilk</div>
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1/2 cup whole milk</div>
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Butter and flour two 9-inch cake pans and preheat your oven to 350 degrees Fahrenheit.</div>
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In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.</div>
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.</div>
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Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.</div>
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In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.</div>
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Divide the batter evenly between the two cake pans. Bake on the middle rack of the oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.</div>
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Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.</div>
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<b>Italian Meringue Buttercream</b></div>
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4 oz egg whites</div>
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<span style="font-size: small;">8 oz granulated sugar</span></div>
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<span style="font-size: small;">2 oz water</span></div>
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12 oz unsalted butter, room temperature, cubed</div>
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1 tsp vanilla</div>
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1/2 cup caramel sauce, room temperature</div>
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<span style="font-size: small;">Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. </span></div>
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Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick, which may take a few minutes. Pour in the caramel sauce and mix until combined. </div>
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<b>Cake Pop Assembly</b></div>
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To make the cake pops, see my original post <a href="http://thesepeasarehollow.blogspot.com/2010/06/its-cakeon-stick.html">HERE</a> on their assembly. For the Christmas tree and holly shapes, I pushed the cake dough into a mini cookie cutter and then gently pushed it out. There is enough butter in the frosting to make this quite easy and not sticky at all. Once the shapes are formed, chill them and proceed as you normally would for round cake pops. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMDiLLFaZ54ixtsnoL9AekMdEx-EANoTDLs9bB14dFCjUcMRCq9k4cqYw-GRjdHJ9dXMvgVfwxizb0eZ9tHMgf8LFaP8seDvRwQ3bAUwQcBHfB3GoxXXslcEaOl3cdrmgUiIBo-LyHM8/s1600/Gingerbread+Cake+Pops+-+Silver+and+Pink+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMDiLLFaZ54ixtsnoL9AekMdEx-EANoTDLs9bB14dFCjUcMRCq9k4cqYw-GRjdHJ9dXMvgVfwxizb0eZ9tHMgf8LFaP8seDvRwQ3bAUwQcBHfB3GoxXXslcEaOl3cdrmgUiIBo-LyHM8/s640/Gingerbread+Cake+Pops+-+Silver+and+Pink+-+1.jpg" width="640" /></a></div>
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Happy holidays, whatever color your trees happen to be this year. </div>
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<br />Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com2tag:blogger.com,1999:blog-5529476945299310517.post-24021456594811282252012-11-08T07:58:00.000-06:002012-11-08T08:01:00.221-06:00The Art of Impermanance<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-cLqHPGKh7PE/UJu5g2O0vJI/AAAAAAAABjk/qBj8vSiec6w/s1600/untitled+(2+of+10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cLqHPGKh7PE/UJu5g2O0vJI/AAAAAAAABjk/qBj8vSiec6w/s640/untitled+(2+of+10).jpg" width="426" /></a></div>
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For some reason or another, I have been putting off writing this post. Whether it's sheer laziness on my part, or the thought that I really don't want to write about food after working at the restaurant all week, I just couldn't get it started. Maybe it's the fact that I didn't want to just write another superfluous post about a wedding cake that I made for person <i>a</i>, and it contains <i>a</i>,<i>b</i>, and <i>c</i>, flavors, and it was <i>this </i>(insert difficult sounding adjective here) hard to make. Maybe it was the fact that I am feeling guilty that the person I made this cake for is one of my very best friends, and I haven't talk to her in far too long. Maybe it's because this was the last of the wedding cakes for the year, and I am sad to know there won't be any more for the next few months. So, here I am, holding onto the pictures in hopes that they will tide me over until the next one comes along.<br />
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<a href="http://4.bp.blogspot.com/-yb6dNVkRt20/UJu5jiGaheI/AAAAAAAABj8/O_CZ6lJHgVY/s1600/untitled+(6+of+10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-yb6dNVkRt20/UJu5jiGaheI/AAAAAAAABj8/O_CZ6lJHgVY/s640/untitled+(6+of+10).jpg" width="426" /></a></div>
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But that's the thing about this industry, they are just pictures. There is no cake left (I sincerely hope not) to eat, or gumpaste flowers to swoon over, they are long gone. In my previous life as a product designer my art was permanent. It was sketched, modeled, and produced in various materials, such as plastic, metal, fabric. The sketches were filed, documents backed up, and finished products were sold to eager consumers. It's all still around in one way or another, but my new art is so much different. My new art is the epitome of impermanence and its been quite the adjustment.<br />
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<a href="http://3.bp.blogspot.com/-_-bA9010aqs/UJu5kaU9xwI/AAAAAAAABkE/PYVat0Z4h_o/s1600/untitled+(9+of+10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-_-bA9010aqs/UJu5kaU9xwI/AAAAAAAABkE/PYVat0Z4h_o/s640/untitled+(9+of+10).jpg" width="640" /></a></div>
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I wonder if I will ever get used to watching my cakes be cut and completely disassembled in five minutes flat. Something that I put hours and hours into is destroyed in less time than it took to mix and bake just one of the many layers it contains. The consolation of course is when the client, be it your best friend or someone you've met only once, takes that first bite and an exstatic smile starts spreading across their face. This is when your nerves calm, and the heartbreak you experience from watching the knife stab through the intricate decorations starts to subside, and you remember this is what it's all about. In that one moment, you get to make someone really happy. They are celebrating something big, whether it be a birthday, wedding, baby or engagement, and they just ate something that will stick in their memory for years to come.<br />
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<a href="http://2.bp.blogspot.com/-sadaFlOkJxI/UJu5e6D2ECI/AAAAAAAABjc/wPU-s7MbDRs/s1600/untitled+(10+of+10).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-sadaFlOkJxI/UJu5e6D2ECI/AAAAAAAABjc/wPU-s7MbDRs/s640/untitled+(10+of+10).jpg" width="640" /></a>The satisfaction of that moment is enough, and it has to be to keep on going in this industry. Unless I start making styrofoam cakes and decorating my apartment with them...just kidding.<br />
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<a href="http://2.bp.blogspot.com/-RFKBZYU_Hc4/UJu5hnjzjeI/AAAAAAAABjs/awVUzOmOdNE/s1600/untitled+(4+of+10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-RFKBZYU_Hc4/UJu5hnjzjeI/AAAAAAAABjs/awVUzOmOdNE/s640/untitled+(4+of+10).jpg" width="426" /></a></div>
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There were some new flavors in this cake that I just have to share with you. The groom is from florida and the bride requested that two of the tiers resemble key lime pie in some way. I went through a few variations and quickly found a winner. The cake is a richly flavored vanilla cake with buttermilk and lime zest, filled with key lime curd, and brought over the top with coconut buttercream. It was like florida on a plate, or so I was told, I haven't been to florida in years so I will reserve judgment.<br />
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<b>Key Lime Cake</b><br />
adapted from Bon Apetit<br />
<i>This recipe makes 2 fairly thin 9 inch rounds, I like to double it and make three thicker layers, I pretty much always go for a taller cake.</i><br />
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1 cup ap flour<br />
3/4 cup cake flour, sifted<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup butter, room temperature<br />
1 1/4 cup granulated sugar<br />
2 eggs<br />
2 1/2 tbl key lime juice<br />
1 tbl key lime zest<br />
1 tsp vanilla extract<br />
3/4 cup buttermilk<br />
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Preheat oven to 350 degrees F. Line pans with parchment, and lightly butter and flour sides. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. In a stand mixer, cream together the butter and sugar. Add the eggs, one at a time, scraping the bowl between each addition. Add the lime juice, zest, and vanilla, and mix to combine. Add 1/3 of the flour mixture, mix just to combine, scrape bowl. Add half the buttermilk, mix to combine, scrape bowl. Add another third of the flour, followed by the remainder of the buttermilk, and the remainder of the flour, scraping well between each addition.<br />
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Divide batter between pans, and bake for 20-25 minutes, or until top of cake springs back completely when gently pushed with your index finger. Let cool in pans for about 5-10 minutes, then turn out and cool completely.<br />
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<b>Key Lime Curd</b><br />
adapted from Ina Garten<br />
<i>Makes about 3 cups, I add a little gelatin to this recipe when I use to to fill cakes. It makes it much more sturdy and you wont have to worry about it running out the sides of the cake (not that I have had that happen, I swear).</i><br />
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Zest of 4 limes<br />
1 1/2 cups sugar<br />
1/4 pound butter, room temperature<br />
4 eggs<br />
1/2 cup key lime juice<br />
pinch of salt<br />
1 tsp gelatin<br />
1 tbl water<br />
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Place sugar and zest in a food processor and pulse until zest and sugar are finely ground together. Place the sugar into a large, heavy saucepan, but do not place over heat yet. Whisk together the sugar and butter, then add the eggs, one at a time, mixing until completely incorporated after each addition. Add the lime juice and salt, then place over medium heat and cook until the temperature reaches 175 degrees F, whisking vigorously constantly. Remove from heat. Bloom gelatin in the water and let stand for about 5 minutes. Heat gelatin in the microwave for 5 second intervals, just until it melts completely. Whisk the hot gelatin into the still warm lime curd. Transfer curd to a bowl, cover, and refrigerate until set, at least 4 hours, before using.<br />
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<b>Coconut Buttercream</b><br />
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4 oz egg whites<br />
2 oz water<br />
8 oz sugar<br />
12 oz butter<br />
1/2 tsp vanilla extract<br />
1/2 coconut extract<br />
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Place egg whites in the bowl of your stand mixer fitted with the whisk attachment and begin whipping the whites on medium-high speed. Place the sugar and water in a small saucepan and using a candy thermometer, heat the sugar to soft ball stage, or 240 F. The eggs at this point should be voluminous and frothy. Slowly pour the sugar into the egg whites in a steady stream, while the mixer is on high.<br />
Let the mixer run on high (I usually set it to one number below the very highest setting) until the mixture has cooled completely. Switch to the paddle attachment, and add the butter one tablespoon at a time, mixing on a medium-low speed. Once all the butter has been added, turn your mixer to high and whip for 3-5 minutes until frosting is light and smooth. Add the vanilla and coconut extracts.<br />
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Special shout-out to my mom for helping me with these cakes, and the over 100 cake pops that were made for this wedding, especially for helping me cut out each and every of the hundreds of fondant flowers that cover the sides of this cake. Thank you to Erica for taking all the lovely pictures, so that I didn't have to! Last but not least, congratulations to my best friend Heather, and her best friend Matt, you two are so incredibly lucky to have each other, and I love you both.Briahttp://www.blogger.com/profile/06221475667151375694noreply@blogger.com3