Going once, going twice, SOLD!

My company raised funds to donate for the American Heart Association Heart Walk and for the cause I donated two 6 inch cakes to our silent auction. The grand coconut cake sold for $20 and was devoured by my friend and her mother that are both controlled by two things in this word, coconut and their wild sweet tooth's. The dark chocolate raspberry cake sold for $25 and gobbled up by our lucky CEO.

I love baking for a cause and hope I have the option to do more of it in the future.

Dark Chocolate Raspberry Cake

Grand Coconut Cake

Fourth of July: All American Tart

Yes, we all have a special place in our heart for S'mores. A treat that brings us back to childhood summer camping trips cuddled around the campfire. When I was invited to a family 4th of July/BBQ/fireworks dinner party I wanted to bring something nostalgic with fresh spin. So, from scratch I created my very first recipe (pat on the back) Individual S'more Tarts! This recipe, although simplistic (what is a s'more anyway?) nails the graham crust, chocolate ganache center and a nice cool marshmallow topping that's totally bite size!

A Wedding Cake for a Friend

Things happen for a reason. Two lovers meet and fall in love. Throughout their time spent together most celebrations are accompanied by cake. This is were I come in. I am no cupid but I like to think that two lovers smile a little brighter sharing a big bite of cake, it brings the kid out in all of us.

Recently, I was honored to provide that smile for a friend of mine and her hubby. The bride enjoys the simple things in life; being outdoors, nature, her family and...chocolate. Her cake reflected her special day, although it wasn't a chocolate cake as I thought it might, it was a cake perfect for their occasion.

We did cake tastings about 3 weeks before the wedding. Every couple should enjoy that part of the wedding planning (see Babycakes for photos) no matter how intimate the wedding. I made small 4-6 inch cakes of Red Velvet Wedding Cake, two versions of Lemon Raspberry and a Lemon Merange.  Although wedding cakes covered in fondant look clean and elegant the bride preferred the cake to be decorated with buttercream with a few small details.

Wild flowers from her bouquet was the star of their wedding cake. They enjoyed a lavish two tier Lemon Raspberry Cake with Lemon Buttercream Frosting. I made a 9 inch two layer cake for the bottom tier and a 6 inch two layer cake for the top tier that they will enjoy on their 1st anniversary. The cake was approachable yet delicate, simple yet fully decorated and of course tasted just as good, hopefully better, than it looked. 

The best part of making the cake was the connection I got to have with the bride and groom.  I loved every second of making this cake and would do it again in a heartbeat. Here are a few pictures of the assembly of the cake and two gorgeous pictures of the final masterpiece.

Frosting the layers and setting the dowels

Stacking the layers

Beaded buttercream around both layers

Photo taken my Bethany Kazmar

Babycakes

My mom always called us girls babycakes. I have two sisters, an older sister and a twin sister. We all just happen to be really creative. One thing I love about my sisters is that we always share. Don't get me wrong, as kids we hated sharing. Today, we can take one look at each other in a restaurant, although thinking we should order something healthy like the a pear and Gorgonzola salad (with the dressing on the side), we're really craving something like a blue cheese burger and fries. It only takes one glance at each other and we know we'll be nibbling off each others plates, our guys wouldn't even know what hit'em, they hate sharing dishes anyways. Same thing with beer and desserts. We just share. I think my mom would be proud. Her babycakes are sharing. 

These babycakes or "cakes for two" as I call them are perfect for sharing or fulfilling the craving of one very big sweet tooth. What can you say, they are just really cute and these flavors are perfect for spring. Here is my collection of "cakes for two." Enjoy!

4 inch two layer Red Velvet Cake with Cream Cheese Frosting

This cake was very rich and dark red. The cake was moist and the frosting was just enough. Perfect or two lovers. 

 4 inch Chocolate layer cake

Double chocolate birthday cake, cant go wrong with that.

4 inch two layer Lemon Cake with Salted Caramel Frosting

Surprisingly the combination of lemon and caramel tasted great together. I had some extra caramel frosting from the beer cupcakes that I stored in the freezer that I just whipped up real quick and it was perfect for a little variety. It looks the silkiest out of all the cake frosting. A little lemon rind garnishes the top of the cake. 

 Four inch Strawberry Puree Buttercream Cake

This cake is made with fresh strawberries pureed into the buttercream with a nice buttermilk vanilla cake. Very fresh and perfect for spring. 

6 inch two layer Lemon Raspberry Cake with Buttercream Frosting

This cake is spring time in a bite and is perfect for four. Mixed berry preserves fills the inside layer of the cake. One trick is to line the outer circumference of the first layer with buttercream then spread the filling, in this case the preserves, in the center. The result is a nice white cake without berries seeping out the sides.   

 Rustic Chocolate cake 

This cake is rich on its own. I baked these cakes in four inch Spanish tera cotta ramekins. Chocolate ganache spread between the layers and ontop. Perfect with a fine espresso.

Red Velvet No-cup Cakes

I like making cupcakes without the liners and that's what I mean by no-cup cakes. I think it makes it easier to eat and makes it a bit fancy.

Bake on, 

Sarah

A Flight of Dark Chocolate Beer Cupcakes

We all like a little variety and when it comes to food and beverage I like small plates. I like to taste many things and compare and contrast. My beer cupcakes last weekend were inspired by two things.

First, the Winter Brew Festival at Linden Street Brewery in late January. The festival was great. They showcased many beers, all of my local favorites and a lot of medal winners. We started at the dark beer section and made our way to the home brews. 

Second, the concept of ordering a "flight" or sampler when going out. You can usually find me ordering from the starter menu and trying a few different wines. I am totally fine having those two concepts marry which is the subject/experiment for this update - A Flight of Dark Chocolate Beer Cupcakes!

Beer #1: Alaska Brewing Company, 2009 Smoked Porter
Beer #2: Anchor Steam Brewery, Porter
Beer #3: Lagunitas, Cappuccino Stout
Beer #4: New Belgium, 1554 Black Ale
Beer #5: Marin Brewing Company, Blueberry Ale

I tried two differed recipes with four different beers and here were my results. 

My favorites were Lagunitas Cap Stout (very pleasing dark flavor with hints of espresso) and New Belgium black Ale (mild, darker beer with sweet notes) mostly because of the recipe used. The recipe called for chocolate that was melted and worked into the wet ingredients. I also folded the egg whites into the ingredients at the end before piping into the cake pan. The cake was moist and had hints of espresso. It went very well with the chocolate ganache frosting glazed on top.

Lagunitas Chocolate Cupcake with Salted Caramel Buttercream Frosting

 

New Belgium 1554 Black Ale small cakes with Chocolate Ganache Frosting

The Anchor Steam (deep, creamy and smooth with slight coffee flavor) and Alaska Porter (strong smoked flavor, full and dark, very mild after taste) cakes had great flavor but the recipe made a crumbly cake. It also called for cocoa powder instead of melted chocolate which I do not prefer. The beer was delicious and went really well with the salted caramel buttercream frosting piped on top.

 Anchor Steam Porter Chocolate Cupcake with Salted Caramel Buttercream Frosting

Alaska 2009 Smoked Porter Jumbo Cupcake with Chocolate Ganache Frosting

And last but not least...Marin Blueberry Ale (lighter ale with a strong blueberry essence). This would make a great vanilla beer cupcake. Unfortunately, the beer was too light for the chocolaty goodness I was going for

Overall, once you find a dark, robust beer, whether it be smoked or espresso flavored, I don't think you can go wrong. Next would be finding the perfect cake recipe to compliment the beer :) and I think I found mine. Tips: Try melted chocolate instead cocoa powder and folding in the egg whites at the end as it does help make for a fluffy cake. 

Flight of Dark Chocolate Beer Cupcakes ready for delivery!

 

Bake on,
Sarah

Happy Birthday Honey B Cake

Beehive cakes are absolutely adorable and very fitting especially if the birthday girl is named B. I call her honey bee which I am sure her parents thought of first. Darling, Beatrice Piper was born to parents Tim and Jenn, the hippest, happiest, healthiest parents on the block.

The cake was made with organic ingredients and clover honey that we picked up at our local farmers market. The cake was delicious, B absolutely loved it and I would make it again in a heart beat. Maybe suitable for Easter or B's 2nd birthday?

Tips: I know this recipe may seem like a lot but if you have all your ingredients in a row as I like to say, its not at complicated as it may seem. I would say this is level intermediate. You might want to keep some extra icing to serve with sliced cake.

This recipe requires a Nordicware Bee Cake pan. Make sure to greese it well and flour it before putting the batter in.

Honey Lemon Beehive:
16 Servings

Ingredients:

For the cake:

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 16 Tbs. (2 sticks) unsalted butter softened
• 1 1/4 cups granulated sugar 
• 1/3 cup honey
• 4 eggs, lightly beaten
• 1/2 tsp. vanilla 
• 3/4 cup milk
• 2 tbs fresh lemon juice

For the honey icing drizzled on top:

• 1 1/2 cups powdered sugar
• 1 tbs honey
• 1-3 tbs milk

For the buttercream frosting for the cake center:

• 1/3 stick unsalted butter softened
• 1 1/2 cups confectioners' sugar, sifted
• 1-2 tbs milk
• 1/4 tsp vanilla

For the royal icing for the bees:

• 1 tbs dried egg white powder or meringue powder
• 1 1/4 cups powdered sugar
• 2 tbs water
• Yellow and black food coloring

Directions:

Have all the ingredients at room temperature.

Heat oven to 300°F. Grease and flour a beehive cake pan; tap out excess flour.

To make the cake, sift together the flour, baking powder and salt; set aside.

In a large bowl or stand mixer, beat together butter, sugar and honey, scraping bowl often.  Add eggs one at a time, blending well after each addition. Stir in vanilla. Reduce speed to low and gradually add flour mixture, alternating with milk, mixing just until blended. Blend in lemon juice. Divide batter evenly among halves of pan, spreading the batter so the sides are higher than the center. Bake at 300 degrees for 50-60 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. 

To make the buttercream, in a medium bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more. 

To make the honey bees: In a small bowl combine egg white powder, powdered sugar and water. Beat on medium speed, 5 minutes, until icing forms stiff peaks. Divide icing into thirds; leave one-third of icing white; color one-third black and the remaining one-third yellow. Fill a piping bag fitted with a #3 tip with black icing. Pipe bodies and heads of honeybees onto parchment or waxed paper; let set 10 minutes. Fill a piping bag fitted with a #1 tip with yellow icing; pipe stripes onto bodies of bees. Fill piping bag fitted with a #3 tip with white icing; pipe wings onto pees. Let stand at least 2 hours, until hardened - this is very important! 

To make honey icing: In a medium bowl, combine all honey icing ingredients; bland well, adding milk until icing is consistency of very thick cream.

To assemble the cake: Stand one-half of cake upright; using a serrated knife, level off the flat side of cake by trimming off rounded dome; repeat with other half of cake. Spread buttercream frosting over cut side of cake; gently press cake halves together to secure. Place cake on serving plate. Spoon honey icing over cake, covering side seams. Decorate with honeybees.

Bake on, 
Sarah

Queen of Hearts

What do you do to show the one you love just how much you love them? I certainly don't wait until Valentines day, one specific day of the year to show the ones I love just that I do. And how do I do that you might ask? Baked goods baby!

This Valentines I was inspired most by two things, the upcoming opening of Tim Burton's Alice in Wonderland and the 2006 Summer issue of Donna Hay Magazine. This issue inspired me to bake when I was studying abroad in Australia in 2006 and still is the most inspirational magazine for the baker in me. Everything from the recipes, the themes and most importantly the food photography. Check it out sometime. Now you ask what these two have in common? Well, I did my best to recreate it and hopefully I did Donna Hay justice. Let the pictures roll.

Caramel Paddies made with puff pastry

Chocolate Heart Cookies with Royal Icing

Blueberry, Pear Heart Pies

Tea Time Brownies dusted with powdered sugar

Lovely Citrus Cupcakes with Cointreau Icing

  

 

 

Will you be my Valentine? 

Love, Sarah