Nine months, boys and girls, that how long I was in the Pastry program at ICE, and what do I have to show for it? Everything! For starters how about my final project! A celebration cake complete with gum paste … Continue reading
What you see above is the Frosted Pound Cake Souffle, with frozen strawberry lemonade and yogurt sorbet, it was my favorite dessert of the evening (we tried a lot of them!), the Souffle was absolutely delicious total comfort food, the … Continue reading
This past December, I was fortunate to attend the Texas Sweet and PastryScoop Grapefruit Gala at FCI alongside with my friend and demo buddy Dessertolicious. Presenting this Demo was the awesome Jansen Chan, he’s the executive Pastry Chef at Oceana and quite honestly one of my heroes!
The delectable pretty thing above is a White Chocolate Grapefruit Parfait with Honey Sabayon, it was very good. (Not to toot my own horn; that’s also a pretty good shot for an Iphone pic)
Part two of this deliciousness odyssey presents you dear reader with my two favorites from my visit to de Gascogne (which I also call Heaven!)
The Raspberry Framboise is my kind of desert! The vanilla custard was so light and pure, the raspberries perfectly ripe and plump! They worked so beautifully with the cake around it and the vanilla custard. It was like music was playing in my mouth and I am not kidding.
Peeps, Ms Cherryspoon has been on this eating blogging path for a short while compared to my other blogger friends. However the knock my socks off bakeries have started to become somewhat less frequent. Fortunately there are places like Pâtisserie de Gascogne. (ooh la la!)
This traditional Montreal bakery has been knocking Quebecois socks off since 1957 and the founder’s rag to riches stories is even published. A very awesome friend had the thoughtful and brilliant idea to take husband and I there.
Today is Mad Men’s Third Season finale and what better way to bid a sad “See you next year” farewell to one of my favorite shows, than (of course!) making a cupcake version of Mr. Draper’s drink of choice.
An Old Fashioned is made with bourbon, simple syrup, ice, a few dashes of bitters and garnished with an orange slice, a lemon twist and maraschino cherries. These cupcakes are a bourbon cake, topped with a citrus glaze and topped with a a slice of orange and a Maraschino cherry, and if may say so, they’re quite delicious.
Bourbon cupcakes (loosely adapted from Two Ton Bourbon Pecan Cake)
yields 15 cupcakes
- 2 cups and 2 tablespoons all-purpose flour
- 1-3/4 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1 cup and 1 tablespoon bourbon
- 1/3 cup and 2 tablespoons milk ( I used soy milk, simply because was out of reg milk)
- 3/4 cup canola oil
- 10 ounces white sugar
- 3 eggs
Bake at 350 degrees F (175 degrees C) until it’s done, I know that’s a little vague but I forgot to write down how long it took. It was early morning on a Sunday, OK? I think it took about 30 mins, and these cupcakes by the way domed beautifully.
Now, which of the characters do you think would enjoy these? Honestly I think the only characters who would love these are Trudy Campbell, Suzanne Farrell (Sally’s teacher) and of course Sally herself. (…wait there’s Bourbon in these?!? )
Oh and also check out Cupcakes N Cones Madmen Inspired Cupcakes, they’re very cool.
PS: I am so dieing to know more of Sal’s storyline!!
Today Lost’s 100th episode will air! It seems VERY promising, since it’s called “The Variable”, and “The Constant” was one of their best episode’s in the whole series.
What better occasion to post this great cake, that brings together two of my favorite shows! All we need now is Admiral Adama cutting the cake and we’re done! This happened way back when in February, so it had made the Internet rounds quite a bit, but good things are worth revisiting.
The Right Side:
PS: These images are all from Jorge Garcia’s Blog if you haven’t checked it out, you should it’s always a fun read.
PPS: A break dancing Sayid cake would be awesome! I imagine it tasting like Masala Chai and Badassery.
After the recreational cake decorating class I took at ICE, I knew a stand mixer was an absolute necessity. If you are a little more than an occasional baker this is truly indispensable. Plus with all the attachments available you can do almost anything with it! I was gifted the ice cream attachment for my bday! And the ice cream was great!
I have the mixer above the Empire Red Artisan, her name is Betty. Yes I named my mixer! And you know what? I love her to bits! Without Betty I’m sure I couldn’t whip ganache so nicely.