Fans in Texas!

My sister so loving showed all of her friends my website and photos of my cakes, so when I arrived here (before I arrived, actually) on last Saturday, there were several requests that I make a cake for them. I forgot to bring recipes, so I made one of the cakes that I know fairly well -- Coconut cake. Coconut cake is my mom's favorite; she was here in Texas, too, and even though she specifically asked me to make a red velvet cake, she was happy with the coconut cake. My sisters friends thought it was pretty good too!

It was nice to bake for them. Next time I will come more prepared!

Nothing fancy...just delicious coconut cake!

Unemployment = Cakes

I was laid off of from my job at Seattle Audubon in July, after 10 1/2 years. Bitter sweet to say the least; I spent most of my adult life there. So, I'm currently looking for another full time job, one that hopefully will make it easier for me to continue to pursue my cake baking dreams! One can hope and pray.

With this new found "time" on my hands, I've been able to bake! I've done about 7 cakes in the last 3 1/2 weeks. Oh, and I launched my website. I'm excited for whats to come!

Here are a some of the cakes that I've made over the last few weeks.

Piece Vanilla Cake w/ raspberry filling and chocolate frosting

Red velvet cake w/ cream cheese frosting

Almond Cake w/ coconut filling and chocolate frosting

Passion fruit ricotta cake

Piece vanilla ombre cake

I gotta keep up with this!

Well, it seems it's been since September when I last posted! Wow, that's way too long. Well, I'm not going to try and make up for the 5 month gap, so I'll just post a few pictures of some recent cakes and bullet a few things that are in the works.

• Business cards are almost ready to print!
• Website creation is active and will hopefully be done by the end of the month.
• Business plan in the works (again).
• Ideas are brewing in order to obtain my business plan!

Here are a few cakes from the last few months...

Birthday cake for my girls in N. Carolina

Birthday cake for my Goddaughter

Gluten Free cupcakes

Ganache...broken and revived!

I made chocolate ganache the other night to use as a frosting for some cupcakes. Couple things: 1. ganache is a chocolate/heavy cream mixture that is delicious and is the base for many truffles, and can be used as a filling and frosting.

This is what ganache should look like! Courtsey of Serious Eats

 2. When I bake a cake that is an unusual size, and I have left over batter, I will often make cupcakes and grace my friends or co-workers with these felt over goodies! Now, back to the story...after making cupcakes, I had left over ganache that I planned to use on another cake I made this week. So, I tried to reheat the ganache, since it was solid at this point, and use it. I heated over a double boiler..and as it melted and I began to stir, it broke! Meaning, the fat and solids started to separate, which makes for a yucky mess of a frosting.

This isn't mine; just an example of what it looks like, courtsey of  Cut out and Keep

I was so frustrated, so I immediately looked online for advice and a solution. There were many blogs about it, and one suggestion came up several times on different sites -- divided the broken ganache, and heat one half to 130 degrees and cool the other half in an ice bath to 60 degrees. Then add the heated back to the cool and stir. I did this 3 times! No good...Then I made more ganache, and it broke! I was ready to pull my hair out! So, I looked online one more time, and this time I picked the expert -- Martha Stewart. Good ol' Martha usually knows what she is talking about, so I used her fix -- add water to the broken ganache a tablespoon at a time, and whisk. And it WORKED! I was so relieved! It was perfect for frosting, and all was good. Martha saved the day for sure.

7 Cakes for a wedding...

A few weeks ago, I did my very first cake tasting for Ashley and John. Today was their big day! It was a beautiful, clear, unusually HOT day in the PNW.  It was about 90 degrees in the sun, and the wedding and reception were outdoors! The venue was perfect: outside, next to Puget Sound. The yard had gardens, chickens, and ducks. It was really nice...















Well, I had to make 7 cakes for this event. That was fine, although, I was worried about the heat. But things worked out well; the cakes stood up to heat, and I received a lot of comments and positive reviews. This was a big job, and I felt really good about the cakes, particularly the trickier ones -- the gluten free carrot cake and the vegan-gluten free chocolate.

Vanilla soaked pound cake w/ white chocolate mouse, raspberries, and whipped cream filling

Vegan Dark Chocolate Espresso Cake w/ chocolate frosting

Gluten free Carrot Cake w/ Maple Cream Cheese frosting

Lemon Soaked White cake w/ Vanilla bean buttercream frosting

I look forward to my next opportunity to help a couple celebrate one of the happiest days of their life!

July = Cake month!

I have had the pleasure of making several cakes and cupcakes this month! I'm getting more orders, and recommendations from those who are buying them to their friends. It is such a good feeling and a blessing!

I have a wedding coming up in August that I will be making several cakes for. I'm pretty excited about this. It will be a challenge and an opportunity that I'm looking forward too. I'm hoping to have my website up and running by mid August, and my business licenses by the end of August.

Here are a few cakes that I have done this month.

Chocolate cake w/ caramel gananche and chocolate buttercream

Vegan chocolate cake w/ Caramel ganache and almonds

From L - R: Vanilla soaked pound cake w/ white chocolate mousse and raspberries; GF Vegan Chocolate Cake; Vanilla cake w/ vanilla buttercream frosting; GF Carrot Cake w/ maple cream cheese frosting

Mini cupcakes: Chocolate w/ chocolate buttercream frosting; Red velvet cream cheese frosting; lemon w/ buttercream frosting

Cake weekends!

About a month or so ago, I was talking with a friend about what I should do to get going on making cakes. She suggested I make a goal of making 3 cakes a month. Well, I thought about it, and decided it was a good goal, although I thought it may be a bit overwhelming. Well, in the last 2 weeks, I've made 6 cakes!! Three each weekend. And...it wasn't too overwhelming. In fact it was kinda fun, and a good test of my stamina and ability to plan and get things done. It also gave me a sense of whether I REALLY like baking enough to give up a lot of my weekend, stay up late in a hot kitchen, and get less sleep to do the job. And, as of now, I do!

Banana Creme Cake (Gluten Free)

Lemon scented pound cake w/ whipped cream and berries!

Baby reveal cake -- White (pink) cake w/ whipped cream and strawberry filling; butter cream frosting

I have 2 cakes this weekend, and if this keeps up, I will definitely exceed my goal of 3 cakes a month. Now if I could just get that price list set...

Fear and Faith

A month ago, I was on a cruise with my mom, sailing down the Pacific Ocean, preparing to travel through the Panama Canal. That experience was so amazing! But, while on this cruise, I had a lot of time to think...about a lot of things, including what I wanted to do about this baking thing. I thought a lot about what I had to do to get my business licenses and to move forward in getting more clients. I constantly have been using money and time as the reason why I couldn't do this or that, but I realized that it was fear. Fear of failing, of not being good enough, and, again, of failing. My family and friends have asked me what is the worse that can happen -- I try, it may or may not work out, and then I move on. But the biggest thing is to try! TRY and see...

This is where faith comes in for me. My fear has clouded my ability to have faith that God is all knowing, and no matter what happens, He will provide what is needed, even if it's something I didn't know I needed. And faith in myself and in my abilities...I spend a lot of time thinking that I may fail, instead of having the faith in myself that if I do fail, I will be able to move on, and keep going. It won't be the end of the world if I fail. And, that there is chance that I won't fail, and that I will be successful making cakes and creating a business. But, I will never know this if I don't try.

I'm ready to really try. I'm ready to push the fear aside, and go forward, having faith that my prayers will be heard and answered. Faith that I am a great baker, and that with hard work and dedication,"I can do anything through Christ, who strengthens me." Philipians 4:13.

At Extraordinary Desserts in San Diego, CA

My efforts to move forward were reinvigorated yesterday when my friend Karen sent me a link to on of Seattle's local newspapers. The state passed the "Cottage Food Act", last year, which permits small business owners to sell baked goods (CAKES!) and jams, etc, commercially out of their homes!! That was a huge push forward for me, as I had been struggling to find a commercial kitchen to rent, in order to make cakes that could be sold commercially! This law opens MANY doors for me! And, I'm going leave my fears behind, cover myself in faith, and walk right through that door!

It's been a while, I know...

Yes, I know...it has been about 2 months since my last post, but I'm back. I didn't have that many cakes to make in the last couple of months, and took a break from my obsession w/ perfecting the French macaron. I also went on an awesome cruise with my mom for 15 days. But, it is May, and I have several cakes coming up in the next month or so. I also have a wedding cake tasting coming up in July, and a wedding cake in August! I am excited for my busy cake baking summer!

So, things that I need to get done are still not quite done, but are progressing. I will say that after my vacation, I've been feeling rejuvenated and refreshed, and more positive about this baking journey. I also got to visit my favorite dessert restaurant, Extraordinary Desserts, in San Diego, which was a rejuvenating inspiration for me. And, tasting the Ivorie Royale (yes, I did get a slice..well two actually), it was so amazing!

Yummy deliciousness!

I'm feeling much clearer about what I want, and know it will take a lot of work to get there.

Chocolate cake w/ chocolate ganache frosting

I completed two cakes this weekend - a birthday cake, and a bridal shower cake. It was great to bake again. I tried a new recipe for one cake, and tried to up my decorating standards a bit. I think they came out pretty well.

Lemon Ricotta Cake w/ whipped cream , strawberries, and blueberry filling. Buttercream frosting

The Macaron dilemma and what needs to get done!

It has been a few weeks since my last post. I think I have made 3 cakes, one batch of cookies, and one batch of macarons since then. The good news is, my cakes have been consistent and I have been getting better with planning the right amount of time to bake and decorate. Now for the bad news...well, actually there really isn't any bad news. I made some macarons this weekend. My Zumba teacher ordered some, which is great! So, I finally got this book, "Les Petite Macarons" from the library. Umm, it's kinda like the macaron bible! The author, who is a pastry chef, give very clear details as far as the recipe goes. She has a trouble shooting section as well, which is very helpful. I read this cookbook at night before bed...that's how much I love it!

Macaron bible!

 Anyway, I made the macarons this weekend. For the most part, they came out pretty well. Well, the first batch did. Which is fine, because that was all I needed for my Zumba teacher. The second batch did not come out as well, BUT, I think I know what went wrong, which is very helpful. The only thing I can do is keep trying...and figure out how to get almond flour in bulk, so I don't feel so bad when the don't turn out, and I have to toss them (although, the cookbook also has ideas of what to do with the less-than-perfect macarons). So, maybe it isn't really a dilemma as much as a quest to making the best, and most consistent macarons I can!

One of my recent cakes; chocolate cake with vanilla buttercream frosting.

Now, for what needs to get done. People are buying my baked goods. I sometimes can't believe it; I'm still learning to be confident and know that what I make is good, and people are not just telling me that to be nice. Anyway, I need to get a business license. It has been on my to do list now for 3 months, and I'm going to have to bite the bullet, write a business plan and get a licenses. That's it. Now you all know! I also need to get real business cards made. I made some, but they look like I made them! Once again, bite the bullet and do it! I know, I can get like 250 cards for cheap online. Well, I guess I better get 250 cards online for cheap...

Ivorie Royale

I made the cake! It came out AMAZING, just as I remembered from Extraordinary Desserts! Pictures below...

Berries inside the cake!

Just out of the freezer

Finished cakes w/ white chocolate shavings!

Wedding cake and macaroons ( aka.macarons)

Tonight I baked the cake portion of the Ivorie Royale. I am making the cake for a church fundraiser on Saturday evening. They have a dessert auction, and the last few years that I have been there, I've said to my friends that I should have donated a cake. Well, this year I'm going to donate my favorite cake. I will have pictures of the final project on Saturday. The cake smells amazing, and I can't wait for the finished project!

As for the macaroons, my friend Sara was here tonight keeping me company while I baked.  I was making the macarons, and she asked if I put vanilla or almond extract in them. I explained that I don't use any extract, and after trying to figure out what she meant, I realized that she thought I was talking about the coconut macaroons that are a main stay around Passover. I explained that I was making French macarons, pronouncing it with my snobby French accent! Well, the first batch came out of the oven looking lovely, frilly little feet and all! I told Sara she may have to come over every time I make them from now on.

Ivorie Royale

There is a dessert restaurant in San Diego called Extraordinary Desserts. When I lived in SD, Julie, Greg, and I would go there often. It was the place that we took anyone who would come visit. It was, and still is, one of the best restaurants I've been too. I mean, dessert restaurant. Anyway, there was one particular cake slice I would get, if it was available -- Ivorie Royale. It was amazing! A vanilla soaked pound cake, with a yummy sour cream filling and berries, and white chocolate frosting! So good!! I've been trying to find recipes in order to try and replicate it, but was not successful...

That is, until today! A few weeks ago I was on Amazon looking for a macaron cookbook, and came across, Extraordinary Cakes, written by the owner of ED  in SD!! I was floored and so excited! I was going to have a chance to make this wonderful cake, which by the way, if I'm so blessed to have a wedding, will be my wedding cake! So, I purchased the book, and it arrived to day. It was like Christmas! I am so looking forward to making this cake. I only hope my replication of it comes out as good as I remember!

Baking Therapy

When I was a kid, I did not like cake. Actually, I did not like most sweets...candy, cake, ice cream, etc. Most of my childhood birthday parties included cake, and I was the only one who didn't eat any. Yes, I was the weird kid that didn't like cake, but that all seemed to change as an adult.

I really like cake, but I love baking cake! Mixing the ingredients, the smell of the cake in the oven, frosting and decorating it...it is all a process that in the end, results in a product that most people love to eat. It is satisfying to watch other people eat my cake, which is another reason I enjoy baking.

The therapy comes in here...I spend a lot of time thinking about things I can not control, often worrying about them. I often pray for patience; and to my dismay, patience is not just given to someone, you have to LEARN how to be patient. Tonight I realized that the process of baking is my learning moment. I mix several ingredients together, hoping that in the end they will work together to make the desired finished product. I put it in the oven, and wait...sometimes for a long time. And during that time of waiting, I realize I don't have any control over what may happen during this process. I just have to be patient and wait. If only I can remember this lesson   in my everyday life...maybe if the result was cake every time, it would be easier to remember!

Macarons...5.1 -- Finished product

Snowy Seattle!

Another snow day here in Seattle, so I finished my macarons! Two filling flavors - raspberry buttercream and lemon buttercream. The lemon ones are made with meyer lemon curd! They were delicious! Pictures below.

Lemon and Raspberry Buttercream filling.

I will make another batch of shells while I'm still house sitting (where the convection oven lives!). They can be filled another time. I just want to have the pleasure of another perfect batch of macaron shells!

Macarons...Part 5

Well, most of you missed "Macarons...parts 1 -4". Not to much to say about those except that they did not come out the way I wanted them too...perfect! Or at least almost perfect. So, today, with the snow and staying home, I decided to try again.  I found to some tips on the web, and decided to try and incorporate them into my recipe.  Also, I'm using a different oven, which has convection capabilities, so I decide to use that as well. I even spent 15 minutes drawing circles on the parchment so I could try to get each macaron the same size.  Lots of work...but worth it.

Piped and ready for the oven!

It was worth it because...THEY LOOK AMAZING!! Seriously, they are store quality! The have the frilly little feet at the bottom, no cracks in the top, and nicely shaped! I'm so happy! I will filled them tomorrow after they have cooled.

Look at the feet on those babies! :)

I really hope that it wasn't the oven that made them perfect. Cause when I get home to MY oven, things will not work out so well. We will see...More photos to come when they are filled!

The Baby Shower Cake

Batter in the pan 

I made my first specialty cake of the year. It was for my friend Meche's baby shower! The cake was great! She requested a simple cake -- yellow cake, soaked w/ vanilla simple syrup; white chocolate-marscapone whipped cream filling, and white chocolate butter cream frosting.  We garnished with raspberries. It was great, although a raspberry filling with the whipped cream would have taken it too another level!

As with all the cakes I make, I am always critical of myself.  For this cake, if I make it again, I will use a bit more white chocolate in the frosting. I will be sure to add more of the vanilla syrup to the layers. I am always concerned about over soaking the layers, which means I never use as much as I should. It resulted in layers that had a hint of the syrup, but it wasn't soaked all the way through. Next time, I will be way less conservative with the syrup.

Overall, I was please with the cake. It reminded me of my favorite cake at Extraordinary Desserts in San Diego, CA. The cake is the Ivoire Royale, and it is the most wonderful cake! This is the cake I want for my wedding! It is vanilla soaked pound cake, with a white chocolate mousse and seasonal berry filling.  It is my secret desire to be able to completely duplicate this cake! It will never be like the original, though!

Out of the oven. Leveling the cake and adding vanilla syrup.

Soaking in syrup

I have a few photos of the cake as it is being prepared, but none of the completed cake...yet. A wonderful friend of mine, Hollas, came over and took some professional pictures of the cake and me decorating it! I so appreciate her help, and I am already trying to figure out what to make her to say thank you!

Cake has been leveled, soaked w/ vanilla syrup, filling has been added.  Back in the fridge to set.

Crumb layer

Posted are my photos. I will get hers up as soon as I get them.

No cakes, but pie!

It has been a week since my first post. I imagined that I would post at least once a week in the beginning, so, I have to stick to that.  I haven't made any cakes in the last week, although one is coming up this weekend. A friend of mine is going to take some photos of me and my cakes so that I can build my portfolio! I'm really excited and I really appreciate her help (Thanks Hollas!). I will definitely have something to post when I bake that cake.

Over the last week, I have made two pies-- one dessert and one savory.  I made an apple pie last week. I was prepared to take photos of it and post it, and I did take photos. However at the end, I forgot to put pieces of butter in the pie before putting the top crust on. So, I had to stuff the butter pieces in the vent holes, which resulted in a very funny looking pie! It was DELICIOUS all the same and enjoyed by friends.

Tonight I made a veggie pie. My sister first made this pie for me in April of 2000...I remember, because she was living in Georgia at the time, and I was there for Easter. I remember thinking it was wonderful. So after many years of asking her for the recipe and finally getting if from her in the last year, I made the pie.  I used the crust recipe from the apple pie (Cooks Illustrated recipe; it is fabulous! It calls for vodka, and makes the crust absolutely amazing! http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html). I did my best to follow the recipe for the contents of the pie, but I always modify savory recipes, as I did tonight. The pie contained -- potatoes, red onions, carrots, broccoli, chantrelle mushrooms, and a delicious creamy sauce, made of butter, flour, and cream (not low fat at all!).  My friends loved it! It was really good.  I will definitely make it again.

I will be back Friday to tell the tell of the vanilla scented cake w/ white chocolate frosting. Pictures of the cake will be up as well!

This is the beginning...

Welcome 2012! For the last 2 years I've been promising myself  and telling friends that I am going to start blogging about my pursuit to start a cake business. Well, here I am, on the 2nd day of January, 2012, entering my first blog post.

This blog is meant for me to record and share this journey I am embarking on this year. I have been baking cakes, in a meaningful way, for about 5 years now. I have always loved cooking, and baking was always secondary. But, the challenge of following a recipe exactly, which I do when baking, gives me a different kind of satisfaction than just cooking savory dishes. It is more challenging, and requires patience and allows me to become an artist, through decorating and creating combinations in flavors. Also, most people LOVE cake! And it makes me happy to see the smiles and excitement on the faces of those who enjoy my cakes.

This journey has been slow going. I have made a few wedding cakes, more specialty cakes, and now I'm venturing out to learn how to make some other baked specialty items (namely French Macarons, which are testing my sanity!). I am mostly self taught in the area of decorating, but have taken a few classes and had a lot of help initially from a good friend (thanks Cheryl!).  I am ready now to get moving a little faster.

This blog will also serve as portfolio of sorts, as I will be posting photos...probably more frequently than these long-winded, sometimes mushy, reflections!

Thanks for joining me on this ride! Let's see how it goes!