It's a piece of cake...

Dear Readers,

"A party without a cake is just a meeting" ~ Julia Child

Have you ever been to an event, seen the cake, and exclaimed "I can do that!"  If you're a passionate baker and you're up for the challenge, this post is going to walk you through the process of a large scale event cake.

Before you begin planning, I'd like to point out a few things to consider:

1. Do not make a cake for your *own* event. 
2. Do not make the cake for an event in which you are actively involved in the ceremony.
3. Try and avoid common allergens (e.g. peanuts).
4. Do not offer to make a cake for an event if you have *never* made one before.  
5. Do not go beyond four tiers. 

Making a cake for your own event or one you are actively involved in can be defined as insanity boarding on masochism; please trust me and just do not do it.  Cakes larger than 4 tiers require a specific structural support and you really need to know what you're doing or you can expect the cake to collapse.

Collapsing cakes will result in tears, a rush for store-bought ice cream and perhaps even a YouTube video immortalizing the event that somebody took on their phone.  It will not be pretty, though you will finally understand why VATEL  threw himself on his sword over a fish delivery.

Please be realistic about your skill set and time constraints. Though your heart is absolutely in the right place, the effective execution of a large display cake is not as easy as it looks (no matter what Food Network says! ) and will take up a large portion of your time on the day it is due.

You don't want your efforts to end up on a video like this:

It is a fact that you will spend more time than you previously calculated delivering/ assembling etc.. in the kitchen on the day of the event. I can almost guarantee you that the kitchen you're delivering to will have forgotten about your cake and will need to move pans of dripping chicken or waxy cases of lettuce in order to accommoate your masterpiece.

Arguing your cake's value in this world (a foreign concept to line-cooks) and thus deserving of the smallest slice of precious real estate that is a walk-in refrigerator will take time. In the end,  you can just hope that they won't place it underneath precariously balanced prosciuttos.  Ask me how I know. Ask ahead about refrigerator space if you are bringing a cake to someone's home.  Refrigerators tend to be packed full if someone is hosting an event in their homes. A large cake may not fit in a home refrigerator even if it is empty, so do take that into consideration.

Also, please be realistic about missing the event before you offer to make the cake. I am a professional pastry chef (so it's safe to assume I know what I'm doing), and the three wedding cakes I've done for my friends have resulted in my largely missing the ceremonies.

Though I knew this would be the case before I offered, it stings my heart that my work was a showpiece in their weddings, yet I mised the ceremonies themesleves. Given this, I'll ask you to seriously consider what you're getting into before you offer to make your best friend's wedding cake.

It is highly likely that you will be baking and assembling tiers of cake or attending to last minute decorations while the rehersal dinner is going on or people are at the religious service.

There is no question your heart is in the right place if you're offering to make the cake, please consider if missing the ceremony is a sacrifice you're willing to make. If it is not, please hand the job over to someone less emotionally involved or a professional.

Have I scared you yet? No? Okay, let's get to it!  :)

The first thing you're going to need to do is figure out how many layers you need.  

For event cakes, the standard measurement is that 1 inch = 1 serving.  If you're making a wedding cake, the top tier is not included in the serving numbers as it is often wrapped up and sent home with the bride and groom.

Cakes can (and often are) propped up on a false tier in order to make them look larger than they actually are. So if you have a relatively small cake that you'd like to look more generous and striking, consider a false bottom tier or an elaborate stand to help enhance the cake size that you're working with.

This is a wonderful article on how to incorporate false tiers or even Fake your Cake in order to save money but not scrimp on presentation.

You will then need to consider the flavor(s) of your cake.  

When choosing a flavor, it is important to consider your audience's preferences.  As a general rule, people enjoy what they are familiar with.  As much as you might want to pull out all the proverbial stops and really showcase your flavor matching talent, a green-tea/wasabi cake is probably not appropriate for your aunt's 90th birthday at the nursing home.

This step is very important and is much more involved than many people realize. The first decision to make is:

• Do I want the entire cake to be the same flavor?
• Would I prefer the layers to be individual flavors?

Each choice carries its own set of pros and cons.

If the entire cake is one flavor, it is easier on the baker, but it must be very "crowd friendly" or something that everyone enjoys.  My suggestion in this case is to stick with familiar flavors such as chocolate, vanilla, raspberry, lemon etc..

If the cake tiers are different flavors, you need to decide which tier is what flavor and make sure the fillings are all similar in their storage requirements.  For example, if the cake is to be left out as a display, the filling of any layer must not require refrigeration.

Be aware that different tiered flavors will also slow down the cutting/distribution process as people will have to be informed of the flavors and given a choice. Cakes with varying tiers are not a "slice and serve" situation and require a lot more active participation on the part of the person doing the serving. So be sure someone is available and up for the challenge before you create multiple tiers to slice and serve.

This is a great video explaining how to make a basic cake from scratch.  It is important to realize that you don't need a million different cake recipes and a single one that can be varied in multiple ways is a good thing to have in your cake arsenal.

Keep in mind that a simple vanilla cake can be modified to make a carrot, lemon, cinnamon, coconut or fruit cake (such as strawberry) with very little effort.

This SITE is a wonderful resource for all sorts of recipes that will feed 100 - 150+  people. Check it out and modify the recipes as needed for your event. Alternately, rest assured that if a troop ship suddenly pulls up to the beach in front of your condo and they want salad *right now* this site will cover your needs. :)

As a side note: I will always recommend a cake made with an oil (rather than butter) as the fat of choice for event cakes.

Butter based cakes (though delicious) are heavier and will be *rock hard* if they're not served at room temperature. There is too much variation as to when your cake will be presented and cut, so do yourself a favor and make your desired cake flavor with oil.  The resulting cake will be softer and lighter.  An oil based cake relieves the stress of trying to get the kitchen staff to pull your cake out of the refrigerator in a timely way.  Instead, focus your flavor intensity on how you soak your cake and your frostings/fillings.  I promise that your cake will be unbelievably delicious without the worry of your cake appearing "dry" as an improperly served butter cake would.

The next thing to consider is how your cake will be decorated.

Of course, all decorations will need to be considered as appropriate for their venue.  Keep in mind that you don't want to have a butter cream flower cake at a July outdoor wedding in Texas.  Alternately, a butter cream covered flower cake should ideally be served at room temperature; so it also doesn't make a good choice for a venue that will need to keep your cake in the refrigerator until it is served because of space constraints.  Eating what is essentially sweetened ice-cold butter is not appetizing and will not showcase your talents to their fullest.

So while it is important to consider the venue for the event, it is more important to consider the decorations if you're intending on creating one of the 'shaped cakes' that are so popular.

Shaped cakes require a stiff and sturdy cake (think: pound cake) with a sturdy filling (think: butter cream only). So that they can be carved and covered properly.  If your heart is set on a shaped cake, it also needs to *not* be set on a soft mousse or fruit filling.  Soft fillings will not hold the shape necessary and will tend to leak through your fondant or modeling chocolate covering.  Obviously resulting in disaster.

This is an important point so I will repeat:

"Do not consider any filling other than butter cream if you are making a shaped cake."   

To illustrate an example of what I'm talking about regarding a shaped cake, check out this video.
Be sure to click "YouTube' in order to see the picture.

I am seriously in love with this adorable dinosaur and wish someone would make it for my birthday! The shaped cake trend also includes designer purses, pets, iconic buildings etc.. so have fun creating your work of art, but do be sure to take the extra precautions in order to ensure that it will hold together properly.

Though I love the sweet dinosaur pictured above, this video more accurately illustrates what I'm describing.

Sugar or Gumpaste Flowers/Decorations:

Rose and Hydrangea Sugar Flowers - Mine 

Though technically edible, sugar flowers aren't really intended to be eaten. Especially those flowers which contain wires.

Given this fact, sugar flowers are a popular way to create gorgeous blooms that can also double as keepsakes.  After the event, the flowers can be removed from the cake and if they are stored properly, will last indefinitely.

When deciding on what flowers to create, some things to consider are, of course, the venue and event.

However, I've also had customers create flowers that lovingly reminded them of departed relatives or a past event in their lives. One man choose a specific rose that his now-deceased mother grew because it reminded him of gardening with her as a child.  Another choose the groom's grandmother's favorite Lilly as a quite homage to her love and influence on his life.  A pair of high-school sweethearts choose the flowers they used at their senior prom.

Beyond their obvious beauty, sugar flowers offer a lovely, discreet way to incorporate personal memories of lost relatives and friends or pay a private tribute to a special time.

Modeling Chocolate: 

This medium can be used in much the same way as gumpaste, but unlike gumpaste, is intended to be eaten and tastes a bit like a Tootsie Roll candy.

This video not only illustrates how to make modeling chocolate (chocolate plastique) but also how to make a simple, yet gorgeously striking cake with the medium.

Transportation and Assembly: 

I will always recommend that non-professionals assemble the cake on-site as much as possible.

When cakes are delivered already tiered, there is often a pastry newbie in the back hanging onto the box for their dear lives.  If no such assistant exists for you and you still need to deliver the cake tiered, this is a great video showing how to make a cake delivery box. Just be sure the box is *secure* and will not shake or bounce as you drive.

Another advantage to placing your finished cake in a box is that it will protect your cake from street dirt etc.. as it is delivered.

When delivering a cake, be sure to have a backup of extra frosting, spatulas, scissors, flowers, decorations etc... for any on-site touch ups that might be needed.

It is also helpful if you take a picture of how you leave the cake.  Hopefully you will never need to produce it, but proof that your cake was gorgeous and pristine when you left it will help mitigate any accusations that the cake fell or otherwise turned into a disaster because of your lack of efforts.

Hopefully I've proven that "a piece of cake" is a lot more than might meet the eye.  I do hope that some of my troubleshooting tips will help you create the cream filled masterpiece of your dreams.

In any event, I assure you that the beauty of the final presentation, the love that went into making it and the smiles it elicits will make your efforts more than worthwhile. Good luck!

Stay sweet,

Lisa

Any resemblance is purely intentional...

Dear Readers,

I'd like to tell you a story today, so please grab your beverage of choice and snuggle up.

*ahem*

There once was a pastry cook (technically: commis de pâtisserie) freshly graduated from culinary school.  With a head full of dreams and a wall full of awards, this young pastry cook set out to turn the culinary world on its head.

Her school credentials landed her an internship with a prestigious restaurant.  On her first day, she rode the subway with dreams of spending vacations lounging at the owner's Tuscan villa; sipping cocktails and dreaming up exciting menu ideas that the New York Times reviewers would gush over.

Pictures of how she would pose for her Pastry Art and Design cover danced in her head as she tried to determine her best angle photographically.

Upon arriving at work, she was greeted by her chef, a freshly transplanted Parisian with a thick accent. A very, very thick accent.

The way he pronounced his vowels was unlike anything she had ever heard before.  To make matters worse, the constant background clang and clatter of the kitchen muffled his voice.

He asked her to go downstairs and do something that involved "mushcht - roooums."

Not wanting to look like an idiot on her first day, she dutifully ran downstairs and came back with a flat of mushrooms.

"No" said the French chef - I said "we have no mushcht - roooums downstairs....get some muscht - rooums for me"

"You want me to get you some mushrooms?" asked the commis.

Chef:  "no, no....we have no muscht -rooums - I need you to make muscht rooms"

Commis:  "huh?"

Chef:  "bah - just go - no...no champaginon*!"

Commis "You want champagne?  Hold on!"  **runs down stairs** and reappears with a bottle of Champagne.  "Chef! I brought you some champagne!"

Chef:  "Ah!  Chef.... I tell you we have no muscht - rooums and you think I say champaginon, then you get champagne... AGH, you are hopeless!"

The reader can repeat this comedy of errors as many times as they feel comfortable.  The commis certainly felt as if it repeted millions of times.

It was a humbling beginning to what would prove to be a rude awakening into the reality of kitchen work.

As it turned out that the chef was saying "we have no much room" or 'we don't have any room downstairs,' and by extension, the commis was supposed to rearrange the refrigerator in order to make room for new products.

Though the first nine months working for this particular chef involved daily tears, the commis still looks upon this time as one where she grew professionally and in unimaginable ways.

The moral of the story?  You have more to learn than you realize, stick out the difficult times and they will probably teach you the most.

Stay Sweet!

Lisa

* Champaginon: French for mushroom

Time to make the doughnuts...

Dear Readers,

Buttermilk cake-style doughnuts - mine 

Doughnuts are a thing of glorious beauty.

Especially when they're freshly made and still warm... though to be fair, even when they're not, they're still pretty good.

Happily, making doughnuts from scratch is relatively easy and beyond worth the effort.

People might argue that the best thing about making doughnuts yourself is that it enables you to flavor them to your liking, but I think the best thing about making doughnuts is... well... doughnuts.

There are a million 'baked not fried' doughnut recipes out there, but I don't think you need to bother with a baked doughnut.

I mean... why? :)

My opinion is that if you're eating so many doughnuts they affect your heath... perhaps you should reevalute your lifestyle.  I believe that if you're going to have a treat, you should really enjoy that treat.

Alternately, throw caution to the wind and simply exist on doughnuts... I promise you it will be a brief, yet glorious existance.

Classic Berliner with organic blackbery preserves - mine

Basic Cake Doughnuts 
Adapted From:
Glazed, Filled, Sugared & Dipped

• 3c         Flour
• 3/4 c     Sugar
• 1/2 tsp. Baking Soda
• 1 tsp.    Baking Powder
• 1/2c      Buttermilk
• 1           Egg
• 2           Yolks
• 2oz       Butter (melted)

Optional ingredients: Vanilla extract, lemon zest, cinnamon sugar, nutmeg etc..

Quick Glaze

Mix together: 

• 1c       Confectioners sugar
• 2T      Milk

Optional: Vanilla extract, bourbon, cinnamon etc...
--------------------------------

Procedure:

Place buttermilk, egg/yolks and melted butter into a bowl or stand mixer.  Add the flour, sugar, baking soda/powder and mix just until a dough forms (do not overmix!). Place the dough between two sheets of parchment paper (or plastic wrap) and roll until approximately 3/4 inch thick.

Refrigerate at least 1 hour.  

Heat at least 2 inches of oil in a heavy bottomed pan (or deep fryer) until the temperature reaches 350 degrees.

Prepare a tray or cookie sheet covered with paper towels in order to drain the fried doughnuts.

Roll out the dough and cut into the desired shape.  Be sure to get creative with this step and use all of the fun cookie cutters you have lying around.  Doughnuts don't need to be round, only delicious!

Fry dough in the hot oil for approximately 2 minutes or until they are golden brown, turning occassionally so they don't get too dark on one side.

Remove from the heat, dip in glaze or toss in sugar flavored however you prefer.

Pair them with good quality fruit preserves and coffee.

Delicious.

I really hope you've enjoyed this, if you've never made fresh doughnuts before, be sure to give this recipe a try, I promise you'll love them.  :)

Stay Sweet!

Lisa

Sweet "little Earths"

Dear Readers,

There's a new trend in wedding cakes for 2016, with geode inclusions made from rock candy!

The word geode means "rounded stone with a hollow center lined with crystals" from the Greek geodes, meaning "earth like." So geodes are often affectionately called "little earths."

Geode Wedding Cake - Intricate Icings

People have been making these for a while, though putting them on wedding cakes is a fairly new (and gorgeous) trend.

I tend to make them around Easter and include them as part of the baskets I sell; I try and make my baskets almost non-denominational and more nature inspired in order to have a wider appeal.

There are a few different ways to make sugar geodes.

The first is extremely time consuming, though I'd argue makes the most authentic looking geodes. It involves growing rock candy crystals in a concentrated sugar solution.  The biggest problem with this method is that it can be unreliable and not grow as many crystals as you might need for a cake.

However, the crystals that do grow are both gorgeous and realistic.

White Chocolate and rock candy geodes - my own

A much easier way to make rock candy geodes is to simply break up hard candy (like lollipops) and glue them into a candy shell with a touch of royal icing.

In my opinion, geodes made this way don't look as realistic, but the advantage is it's much quicker and you never have to worry about running out of them in the middle of decorating a cake.

I like to keep a small amount of hard candy on hand, just in case my crystals don't form properly.

Whatever method of geode formation you choose, rest easy in the knowledge that people will love them.  Though don't allow people to get too precious with them, these geodes are meant to be eaten and enjoyed.

Here is a simple tutorial so you can make your own geodes at home.  Rock Candy Geodes

Remember that you can color and flavor your geodes in any way you like and there is no way you can possible mess it up or have something go wrong.  Geodes exist in nature, and nature isn't perfect, so be sure to embrace your perfect imperfections.  :)

Have fun with this project and good luck!

Stay Sweet!

xo
Lisa

An interview with a chef...

Dear Readers,

Oh, what an exciting day!

Chef Vincent Mocarski from the Valley Highlands restaurant group has been so kind as to grant me an interview.  Professionally, he oversees several kitchens in the beautiful Hudson River Valley.

Chef Vin Mocarski in the kitchen

Chef Vin was kind enough to carve out some time despite his hectic (summer wedding season) packed schedule. I'm very excited to speak with the him and appreciate his generosity, especially during such a busy time of year.

SugarKisses: 

I often say that chefs are born, not made. Was there ever anything else you wanted to pursue professionally?

 Chef Mocarski:  

*laughing* No, Nobody in my family was surprised when I decided I wanted to attend the CIA (Culinary Institute of America) after high school. I was the kid making marzipan fruits during summer vacation while everyone else was swimming.  Culinary work wasn't a surprise to anyone, it's what I am and I love it and the new challenges it brings everyday. 

---------------------
Sugar Kisses:

Tell me about your experiences at the CIA, was it what you expected? What's your favorite memory during your time there?

Chef Mocarski:

I worked hard enough ("with fierce commitment" as the CIA said) that I was offered a CIA Fellowship to be an assistant teacher, which I completed in 2000. It was a great honor and I took a lot from it. I took advantage of a few of the opportunities it opened up, cooking in various places, but soon returned home to the Hudson Valley.

 --------------------

Sugar Kisses:

What do you think is the most important thing you've brought to your kitchen at The Garrison?

Chef Mocarski: 

My commitment to farm to table dining. I've expanded our gardens here and utilize as

Cheese plate at The Garrison

much as I can from them, as often as I can. The Hudson Valley is such an enormous resource, if I can manage it, given the seasons etc.. something from the Hudson Valley will wind up on your plate.  

---------------------
Sugar Kisses:

What do you think is the most important element in professional kitchens? What is the key factor that defines the success of a kitchen?

Chef Mocarski: 

In my opinion it's camraderie and working together as a team.  If a kitchen doesn't work as a team, there isn't any way everything is going to go out on time. When one of my sous chefs or pastry chefs has my trust, they are allowed a lot of freedom, but everything has to flow together and out on time.   

In our line of work, there isn't any room to tell a bride that her wedding won't proceed on schedule because someone in the kitchen messed up, we have to be a team.

----------------------
Sugar Kisses:

What's your favorite thing to cook at home? 

Chef Mocarski:

Actually, I try not to cook at home and instead try and dine out as much as possible.  This way I can get to know local chefs and what they're doing in their kitchens. Especially in the Hudson Valley with the local farm to table, fresh food movement we're lucky enough to have here. 

---------------------

Sugar Kisses:

What's your favorite guilty pleasure indulgence?

Chef Mocarski:

*laughing*  Skinny Cow ice creams. I especially love vanilla. Maybe that's not too indulgent, but I really love them. I often have one when I come home from work.

-------------------

Sugar Kisses:

Any last thoughts for people looking to pursue this profession?

Chef Mocarski: 

Stay dedicated, work hard, stick to what you know and you will do great in the culinary world.  Good luck!

 ---------------------------------------------

Wedding Cake and Flowers at The Garrison

We're sometimes so busy enjoying ourselves at weddings and events that we forget there is an entire team of professionals in the background working tirelessly to make our event special.

Chef Mocarski is the head of a kitchen that strives to hit their personal best every day, for every event, year after year.

If you're interested in contacting The Garrison for an event, please do so, you'll find them to be one hundred percent consumate professionals, in a gorgeous setting and serving delicious food.

In addition, they host a golf course and spa... you simply can't go wrong with The Garrison.  I'll see you there :)

Stay Sweet!

Lisa

Food trends and clicky links!

Dear Reader,

Today I ask that you join me on a tour of some fun food trends.

The first stop is Champagne Gummy Bears.  They're described as "the only candy with its own waiting list!" by Sugarfina, the gourmet confectionary distributor located in Beverly Hills, CA.

You read that correctly, these are the humble gummy bears we all know and love, but made with wine or real Champagne. These little bears are, without a doubt, genius.

Rosé Gummy Bears

One of the blogs I follow, Sprinkle Bakes, even did a DIY version on her blog.  You can find it here: DIY Rosé Gummy Bears

I love these gorgeous pink little bears and intend to play around with the recipe myself. I think they're brilliant and would make a fabulous addition to my popular 'adult' lollipop line or as event favors.

They're just so much fun, I want to squish their little cheeks. That is... before I visciously bite their little heads off.

The Cronut is another confection with its own waiting list.

Dominque Ansel's Cronut

Created by French pastry chef Dominique Ansel  in 2013, the lines to procure one of these little gems seemingly stretched into the horizon. Cronut frenzy ensued and the Cronut remains to this day, in extremely high demand.

People order them weeks in advance and hoarded them greedily.  It seemed that for a while, the Cronut replaced currency as people would barter them for what they needed and wave them around as a possible reward in much the same way that one might wave a carrot before a donkey.
It's not an exaggeration to suggest that Cronuts changed the pastry world.

The recipe used in Ansel's bakery is proprietary, though he did release an 'at home' version in his cookbook.

If you're passionate enough to consider giving it a try yourself, you can find the recipe HERE.

French Macarons - My own. :)

It was suggested that the mighty French macaron would eclipse the ubiquitous cupcake as the most popular pastry.

Though they are extremely popular, they are also deceptively tricky to make due to an important process call macronage.  

This process involves deflating the meringue to a somewhat elusive point described as "thick lava." If this perfect point is not reached, the coveted feet (the ruffled part of the cookie base) will not be achieved.

Other pitfalls resulting from poorly executed macronage include hollow shells, cracked tops and lack of lift.

There is a lot written about the macaron and macronage in general.  I suggest you give it a query and have a good laugh over the quasi-relious rituals people swear by in order to achieve the perfect state of macronage.

If you're up for the challenge, begin by checking out this post by Brave Tart I think she will help put some of your fears to rest.

Stay grounded, remember that they're only cookies and try not to curse the French too much for their exacting pastry rituals. :)

I promise it will all be worth the effort.

Stay Sweet!

Lisa

Celebrating Bastille Day: Nougat de Montélimar

Dear Readers,

Nougat filled lolliops
French nougat encased in lavender honey candy

Happy Bastille Day!

In honor of the beginning of the French Revolution, I'm going to walk you through making a decidedly french confection, Nougat Montélimar.

Classic Nougat Montélimar

The town of Montélimar, France is widely regarded as the world capitol of NOUGAT and the confection that bears its name is specific in its texture (soft), inclusions (pistachio and almond) and use of the local lavender honey.

Fun Fact: nougat is only called Montélimar if it was made in that region of France.  If it is made elsewhere, it is said to be made in the "Montélimar style" even if the technique and ingredients are the same.

The nougat I'm explaining today is in the classic Montélimar style, but feel free to experiment with different flavorings and inclusions.  The only limitation you have is your own imagination!

My Caramel Hazelnut Latte Nougat

The recipe is fairly straightforward, but does require a bit of planning regarding the timing of the sugar and honey cooking.  In addition, a stand mixer and candy thermometer are necessary accoutrement.

Equipment Necessary:  

• A stand mixer with whip attachment
• Two saucepans for sugar
• Candy Thermometer
• Greased Pan for the finished nougat (any size will do, but I suggest 8" x 10")
• Rubber Spatula

Ingredients:

Group 1

• 2 egg whites
• 1/4 cup sugar

----------------------------
Group 2

• 8oz honey

----------------------------
Group 3

• 12 oz Sugar
• 6oz corn syrup

----------------------------

Group 4

• 2.5oz Cocoa Butter (melted and set aside)

----------------------------

Group 5 

• your choice of: nuts, caramel, flavorings, extracts etc...
• Solid inclusions should total approximately 3 cups 
• Liquid inclusions approximately 1 tablespoon

Cranbery Rosewater Almond Nougat

Instructions:

Place ingredients from Group 1 in a mixer with a whisk attachment and begin beating on low speed until a meringue forms. 

Meanwhile, place the pots with ingredients from Groups 2 and 3 on the stove burners.  

When the honey reaches 248 degrees, reduce the mixer speed to low and slowly add the honey to the meringue. 

When the honey is fully incorporated, increase the speed of the mixer and whip while you wait for the sugar to reach 310 degrees.

When the sugar reaches the desired temperature, reduce mixer speed and pour in the sugar.  Increase mixer speed and whip for 2-3 minutes.  

Add in the melted cocoa butter (Group 4) and continue mixing.  The mixture will temporarily separate, but will become cohesive again after a minute or so.  

Remove the whip attachment and using a spatula, fold in (Group 5) your desired flavorings and inclusions.

Smooth the nougat into your greased standard pan and allow to cool and cut into desired size pieces.  Wrap individual pieces in wax paper squares.

The nougat will keep for 2-3 weeks at room temperature, though I doubt it will last that long!

I guarantee you that everyone you know will go crazy over your nougat.  Unless they have visited Montélimar, France I can almost guarantee they have never tasted anything so fresh and delicious.

This nougat also makes a wonderful handmade gift that will delight your recipient. 

Stay Sweet!

Lisa 

I *heart* Love, Cake

Dear Readers,

While perusing blog land (after saving humanity from erroneous Wikipedia entries!) I stumbled upon an amazing blog called 'Love, Cake." It is a new favorite of mine and I thought you would enjoy it, too.

You can go and drool over it yourself here: Love, Cake

I was instantly smitten with her gorgeous photography, but more so by her upscale, modern take on classic favorites.

My own chocolate chip cookies

I will confess that personally, my favorite cookie is a classic oatmeal raisin.  I think most people expect me to say "chocolate chip" because I'm slightly famous for mine (really!) but honestly, I love a well made oatmeal raisin cookie.

Savoring the spices and chewy raisins instantly transport me to a fantasy childhood moment where the only thing I have to worry about is how to get more cookies from my mom.  Oatmeal cookies are my number one nostalgia food item.

Baking professionally doesn't leave me with a lot of time or inclination to bake for myself. Unfortunately, oatmeal cookies aren't on my menu and so I don't indulge in them very often.

Imagine my delight when I looked up Love, Cake's version of my beloved favorite.  It contained both banana and chocolate chunks and I think I may have died and gone to oatmeal cookie heaven.

Banana Oatmeal Chocolate Chip - Love, Cake

I was so moved by her gorgeous blog and fabulous recipe that I did something I normally wouldn't and commented on the post.

If you love oatmeal cookies as much as I do you can find the recipe (and my comment) here: Chocolate Chunk Banana Oatmeal Cookies

If oatmeal cookies aren't really for you, I guarantee you will find something to love on her blog and I encourage you to treat yourself and check it out!

Stay Sweet!

Lisa

My Caramel stuck!

Dear Reader,

A while back I'd posted about an insomnia fueled Internet session that resulted in my finding a Wikipedia article in need of modified information.

I expect that humanity will breathe a collective sigh of relief, because I was just the person to do it.

You can read my original post HERE.

Apricot Cognac Caramels 

On a lark I decided to check back to see if it's been changed, and I was (somewhat) surprised to find that it hadn't.

I feel a bit mixed about this.

On one hand, I was happy to be able to so easily update the information. However, it makes me a bit nervous knowing how easily I could have manipulated that information to say anything I wanted it to.

If we couple the ease of modification I experienced with how often people use the Internet for information gathering (increasingly in lieu of book research) it makes me uneasy for the future.

I don't want to imagine a world where rewriting what is often considered *fact* is so easily done.

Stay Sweet!

Lisa

So, you enjoy eating the daisies...

Dear Reader,

A few weeks ago I posted about the polarizing nature of floral flavors.

You can find my original post HERE

In my experience, people either love eating flowers and floral essences, or they cannot abide them.  In my original post I also explored where some of our cultural preferences may have originated, specifically referencing C.S. Lewis' Turkish Delight and how that flavor is culturally antiquated today.

I've done some reading since then, and found a few links I thought you might enjoy.

This link explores the connection between C.S. Lewis' Turkish Delight and the American palate.  Turkish Delight

safely edible flowers

In addition, if you happen to be a person who enjoys eating the proverbial daisies, this LINK will show you how to choose edible flowers safely.

Happy reading!

Stay sweet,

Lisa

When confections get Groovy

Dear Reader,

A year or so ago a wonderful fellow blogger honored me by asking for an interview!

So, in case you're wondering about the person behind the screen, you can find out more about me HERE.

Being interviewed was an interesting experience. I've never considered myself particularly important or worth interviewing, and I was quite surprised when I was asked.

As I revisit this interview a year or so later, a few things stand out.

Sheela chose the pictures that she used in the post herself.  I was surprised by a few of them in that I wouldn't personally haven chosen them as representative of my best work. It was a great lesson in how others view us being different from how we view ourselves. Also, she only referenced my online Etsy shop.  I do a lot more than is outlined in this interview.

When the interview posted, the picture of me she used actually made me laugh.

It was a quick snap I took to send a friend in England (featuring my newly purple hair) and posted... somewhere.

I had no idea how that photo would take on a life of its own.  My makeup free face, cheeky smirk and the weird angle intended to show my hair color was only intended to be shared between friends. Yet here it was, forever immortalized on the internet.

Being prudent about what I post online was actually the best lesson I took from the experience. We never know where something we say or do online might resurface.  I'm not ashamed of the picture, but I wouldn't have chosen it to represent myself professionally. Though I am wearing a white chef coat in it, so it works.

In all, I'm happy with how the interview went and it was a fun learning experience.

I hope you enjoy reading it.  :)

Stay Sweet!

Lisa

Inspiration from an unlikely place

Dear Reader, 

I know this is a dessert blog, but I came across this video of a man demonstrating how to make the sushi version of what happens to be my flower logo (the pink and orange drop flower on my hat).  I simply had to share it.

This is the faster of the two versions and you'll see a link in the video for longer version that has more clear step by step instructions if you're interested.

I've only experimented with the most basic rolled rice with vegetables and nori; sushi skills like this both blow me away and inspire me to learn more.  I never really thought about it before, but sushi making is an art that I find amazing.  I especially love that he was able to create two bud flowers on the side and create highlights with the sesame seeds.

Though I can't really utilize sushi in my work, I do think I can modify this as a sort of sweetened rice with fruit.  Pehaps chocolate plastique (modeling chocolate) would substitute for the nori.

I love the idea and think I can use it in my branding, it's just so much fun.  If you're inspired by this roll, be sure to check out the side bar for more videos.

I think that the sushi pandas are especially adorable.

Stay Sweet!

Lisa

A picture can be worth 1000 words

Dear Readers,

I'd like to introduce you to Marco Pierre White.

He is a legend.

If you're interested, you can read more about him here.

Many people today know him for two things:

i) He holds the record as the youngest chef ever to receive three Michelin stars (age 33)
ii) A young Gordon Ramsey worked under him at his restaurant, Harvey's 

Today we are bombarded with images of celebrity chefs.  Usually they are well rested with professionally applied makeup, crisp aprons and flattering lighting.  Though these elements make for a pretty picture, those pictures often don't reflect reality.

I love this photo because it shows how stress has chiseled his face. It shows how lack of sleep has created shadows and bags under his eyes.  Their piercing gaze reflects the intensity and focus he brings to his work.

Kitchens are bastions of machismo and testosterone in our politically correct world.  The disheveled hair, unshaven face and dangling cigarette illustrate that perfectly.

I love this picture because it is real and the passion it displays almost palpable.  It is not polished and glistening, but neither is kitchen work.

Stay Sweet!

Lisa

Fonts and Food, an unlikely pair

There is a hidden, yet extremely important job in the restaurant industry: graphic designer.

Graphic design can, quite literally, make or break your business.  The wrong font or an odd size will garishly stand out and give the impression that your business is amateurish and doesn't care about detail.

Attention to detail is paramount when preparing food, and so it follows that how we choose to present our menus and signage  is extremely important.

There is a joke that circulates industry that if you're ever writing a menu, don't use the font Papyrus.

Restaurant managers will visit a new restaurant's opening night and secretly give it six months before it closes if the menu is written in Papyrus.

They will laugh under their breath as they order and condescendingly ask if the manager's sixteen year old nephew is their graphic designer.

Avoid all of this abuse and just don't use Papyrus, trust me.
You will be a joke in the industry if you do.

While I'm dispensing unsolicited advice, I'll also say that under pain of death, Comic Sans is to be avoided like the plague.

Lollipops with Beyond Wonderland
the font causes the tag to be larger than the candy!

I hope I've made my point with the above layout, that if a font or color is off, it is glaringly obvious.

The real challenge is that menus need to be readable, but people want them to be stylish, too.

It's this desire for style that often leads people into the proverbial land of bad design. This land is a place you don't want to be, though we often find ourselves in despite our best intentions.

I once created a lollipop I named Strega (Italian: witch) and thought it would be awesome if I had a 'witchy' font to match the label. I used one called Beyond Wonderland.  It was lovely, and interestingly, designed after Lewis Caroll's own handwriting.

However, because of the stylized design of the letters, it had to be printed relatively large in order for people to be able to read.

I soon ditched my fashionable witchy look and reverted to my reliable, easily readable friend Cronos.   Cronos is a font that many people may not have on their systems, but is apparently state of the art for web designers; it's stylish, yet still readable.  There is a saying that if someone notices your font choice, it's wrong.

Fonts and design are another level of things one needs to know in order to run a successful business that they don't tell you about in Culinary school!

Just remember: nix the Papyrus and Comic Sans and you'll be fine!

Stay Sweet!

Lisa

Let them eat... soup?!

Dear Reader,

Hi, my name is Lisa and I'm an unabashed Francophile; resistance is futile in the face of anything French.

In exchange for the fabulous food, culture and Champagne (with a capital C!) I entertain them by destroying their beautiful language with "my NY accented french."  Think: Bone Jour.

Many years ago, my pastry training took me to France. Not to reveal my age, but they were still on the Franc when I visited *ahem* and I quickly fell in love with the country.

Though Marie Antoinette never uttered the famous line about cake that is often attributed to her, the court of Versailles did influence the cuisine of France and by extension, the world.

As the story goes, Marie Antoinette was required to appear in public for meals, she actually preferred much simpler fare in the quite of her chambers.

One of her purported 'favorite' soups has also become a favorite of mine and is wonderful during the summer when you find yourself wanting something besides a cold salad and don't want to turn the stove on for too long.

Marie Antoinette's favorite cauliflower soup.

Ingredients:

• 1 head cauliflower cut into chunks
• 6 cups broth (chicken or vegetable)
• splash of cream (approximately 1/4 cup)
• 1 tablespoon herbes de provence (optional)
• salt and pepper to taste

Directions:

Cook cauliflower in broth until tender and use a stick blender, upright blender or potato masher to mash the cauliflower to desired consistency. Add the cream and season to taste. 

Èt voilà!  It is that simple.  

This soup is also delicious served cold and when paired with a salad makes and wonderful, light summer meal and leaves you with plenty of room for dessert.

Stay sweet!

Lisa 

Five things Culinary Schools won't tell you...

Dear Reader, 

Chuckling at my deathly pallor in the mirror, the result of years under kitchen fluorescents, I popped yet another dose of Advil. 

Despite the fact that this is all I've ever wanted to do, I found myself chuckling at my life choices in the early morning hours. While every sane person I knew was asleep, I was molding molten sugar and trying not to think too much about my aching back. It got me thinking... 

People's eyes often fly open with excitement when I tell them what I do for a living.  

Visions of sugarplums dance in their heads as fantasies of leaving the proverbial 'grind' flood their minds.  They dramatically toss off their $100,000./year career with benefits and don the distinctive striped apron of a kitchen Commis. 

They imagine themselves making a single pie, or perhaps "that cake they saw that their kid could make" and then retiring for the evening; fully satisfied with their life's work.

As I'm sure you can imagine, the reality of kitchen work is nothing like the sugar covered fantasies played out on The Food Network.  If you peel away the pink candyfloss fantasy, you will find under appreciated minions with foul mouths, sallow complexions and scheduled back surgery.

As the Advil kicked in, I laughed at the idea of creating a REAL list of what kitchen work is like.  The horror! 

Five things they don't tell you about in Culinary School:

1. Your feet/hands/back/knees will get destroyed.  Accept this fact and have a career escape plan in place by the time you are 40. 
2. You will live in a constant state of sleep deprivation.  Paradoxically, this will make you extremely high strung.
3. The hours you work in a week are, in fact, not legal. But you knew that...
4. The pastry department is not climate controlled. It is usually shared with the salad guy and sandwiched as an afterthought next to the dishwasher.  The owner will randomly unplug your refrigerator in order to save money.
5. Kitchens are not bastions of political correctness. If you are easily offended, get out.  Your humor will soon degrade into the socially unacceptable.  Accept this fact and try not to swear at the hapless supermarket cashier.  

When asking yourself if kitchen work is the right career for you, consider the theater adage "If you can imagine yourself doing *anything* else, go do it." 

It is true that the hours are long, the conditions deplorable and the pay insulting.  However, if it's what you truly love, you'll relish those 3 a.m Advil breaks.   

Stay sweet!

Lisa 

A sticky sweet mess

Dear Reader,

In lieu of sleeping, the cruel mistress that is Insomnia often demands that I peruse Wikipedia in the middle of the night.


In submitting to her wishes, I happened upon a questionable post under the Caramel listing.
Here is the original post:

Caramel sauce[edit]

Caramel sauce is made by mixing hot caramel with some combination of cream, milk, and water; butterscotch sauce uses brown sugar and adds butter.^[8]Caramel sauce is used for a variety of desserts, notably crème caramel or flan.

Caramel candy[edit]

Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla (or vanilla flavoring). The sugar(s) are heated separately to reach 170 °C (340 °F), caramelizing them before the other ingredients are added.^[9] Alternatively, all ingredients may be cooked together; in this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs but not caramelization of the sugars. This type of candy is often called milk caramel or cream caramel.

----------

There are a few problems with this post.  Caramel sauce often contains butter and additional flavorings such as vanilla or fruit puree and the temperatures they are citing are far too high and would result in burning. In addition, calling the clear caramel used for Flan a caramel sauce could technically be considered correct, but is a bit of a stretch.

I noticed the edit button next to the listings, so I went ahead and changed Wikipedia.  The two sections now read this way:

Caramel Sauce[edit]

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors or vanilla are often used. Caramel sauce used in a variety of desserts, though most notably as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with dark brown sugar, butter and often a splash of whiskey. Traditionally, butterscotch is a hard candy more in line with a toffee, with the suffix "scotch" meaning "to score."

Caramel candy[edit]

Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 260 °F (130 °C), the cream and butter and then added and cooked to other ingredients are added and the mixture is frequently stirred until it reaches 240 °F (120 °C). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in their burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked.
Alternately, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel.

You can link directly to them here

This was an interesting middle of the night experiment.  I've never changed anything on Wikipedia before, and I foresee my midnight wanderings through cyber-land as being much more interactive from now on.

Stay sweet!

Lisa 

SugarVeil: magic or marketing?

Dear Reader,

One morning, in a pre-coffee stupor and a burst of 'YOLO' I finally broke down and ordered the SugarVeil system.  

Traditional English Lambeth method of cake decorating

I've long admired the delicate string work technique known as the Lambeth method of cake decorating and I've often swore that if I happen to find myself with an abundance of spare time (perhaps when I'm dead?) I would learn how to produce such magical looking cakes. 

A fun fact about Lambeth: it is the reason British cakes are traditionally fruitcake. A more perishable cake cannot stand either the weight of the icing or sitting at room temperature for as long as it takes to produce such intricate designs. 

Fruitcakes do not appeal to the American palate, though the Lambeth aesthetic does. When I saw a wedding cake design submitted to the Royal Palace with a BRIDAL VEIL MADE OF SUGAR (can you imagine?!) I nearly lost my mind with the awesomeness of it all. 

After doing some research, I discovered the product responsible for such gorgeousness (SugarVeil), and nearly lost my mind again at the price.  Could it really be that different from traditional royal icing? Is the recipe really some kind of magic?  Ultimately, the thought of covering things in sugary spider webs proved irresistible; resistance was futile. 

Spiderwebs & lace made from SugarVeil

There are many pricing options available for purchase, and my particular configuration amounted to approximately $500.00, including shipping. This price range would be considered mid-priced for the SugarVeil system, though I think it is certainly a significant investment for most people. 

What I purchased:

AirPen Piping Dispenser/ Accessory Pack
Vacuum pick-up tool (for extremely small decorations)
Confectioners Spreader/Comb
Pail of Vanilla/Chocolate Icing mixes
Assorted design mats

The Pros:
The system is nothing short of magical and I would recommend it to anyone who decorates cakes.  The shipping was fast and the product arrived well packed and undamaged. 

Unlike traditional royal icing, their unique frosting is flexible and can be swirled into the lightest, most airy confections possible.  I am looking forward to wrapping my cakes in sugar bows, adding lace to my lollipops and draping edible spiderwebs on everything this coming Halloween. 

Lollipop with SugarVeil lace

The piping dispenser (air compressor) lessens fatigue on your hands when decorating a lot of intricate designs.  It also completely replaces the need for old-fashioned paper cones and is less messy.  The air pens can be rewashed and reused, lessening waste. 

I didn't even know I needed a vacuum tool! I had previously used a pair of tweezers for delicate work and decorations would fly everywhere, I accepted this as a necessary evil. It is not, and my problem is solved.

Increased productivity equals increased sales and profits.  Sugarveil will easily pay for itself. 

I love the ability to offer my wedding parties unique products such as the lace lollipops or lacy hot chocolate inclusions.  Unique items set me apart from my competition. 

Hot chocolate with sugar lace.
A perfect detail for Winter weddings

The Cons:
I felt that a few of the products were either completely unnecessary or wildly overpriced. 

The spreaders and combs are not different from any other cake decorating comb, at approximately triple the price. 

The impression mats are wildly overpriced at approximately $50.00 each or $100.00 for a bundle of three.  I purchased some because I wanted to thoroughly test their products. In comparison, I also purchased a lace place mat at a dollar store and it worked just as well as the pricier mats for the sugar impressions. 

The system must be used with SugarVeil icing, which is only available for purchase from the company.  

This is inconvenient for two reasons:

 i) it is a specialty item that must be kept in stock 

 ii) if the product is backordered or goes out of business, is my system useless?  

There are various recipes online claiming to have "broken the SugarVeil recipe" though I have yet to test them.

In Conclusion:

SugarVeil is easy to work with, performs as described and makes creating gorgeous masterpieces of sugar art relatively easy. I think it is a wonderful addition to my bakery and any serious cake decorator would enjoy working with it.  

The main drawback I found was the cost.  I understand that view is subjective and I believe with a bit of creativity could easily be mitigated. 

Stay sweet!

Lisa