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Wilton Industry New Flavored Fondant!

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WHAT HAS KAYISHA BEEN UP TO

Have you tried Wilton New Fondant flavors? Spring has sprung! Hello Everyone! I apologize for my absenteeism regarding my blog as my plate got full-no complaints! As an entrepreneur, who works solo most of the time, I have to prioritize what I can handle. You have to vet people who are either just as passionate as you are about food. Or vet people who really need income as some aren’t as dependable as they present themselves to be. My cookie mix line is now available at the Sistah Shop in the Mills Mall in New Jersey. Hoorah! I am working on my Mother’s Day Sweet Campaign. I will be offering a treat box for my locals. On-demand cooking and baking courses will be available by the end of April.

WILTON FONDANT

I love to share products that I enjoy using authentically. We are in a world where others can easily influence people into making purchases one might regret. I asked the universe to work with brands that align with my brand. It’s non-negotiable. I have turned down opportunities because it doesn’t fit. From time to time, I like to share brands that I may not even be in a paid partnership with, and that’s because I want others to enjoy what’s available to them.

Sweet product review


Wilton Industries launched, or should I say, revamped their flavored fondant line; White Chocolate, Caramel, and Chocolate fondant. You can watch my live reviews on the flavors at www.instagram.com/Delorcakery on my IGTV series.

If you’re not a chocoholic, Wilton’s Chocolate fondant is perfect for you. It’s the ideal depth of chocolate that anyone can enjoy reasonably. It’s the opposite statement of “it’s too chocolatey .” It’s simply perfect.

Wilton’s White Chocolate fondant smells like white chocolate, the flavor is very subtle, and it tastes far more sugary. I’ve had Wilton’s regular fondant as well, as I have samples of many other brands. The traditional vanilla Wilton fondant is my preference.

Wilton’s Caramel fondant is the creme de la creme of fondant. It’s superb! The scent is delicious! It smells like a fresh batch of sea salt caramel that I made in my kitchen. Wilton used real sweetened condensed milk to create this product, and you won’t be disappointed!

If you live in the surrounding area of Bronx, NY, Upcakesuppliesshop has this new fondant available. You can find these new and exciting fondant flavors at Upcakesuppliesshop located at 3511 Boston Road #3 East Bronx, NY.

DELORCAKERY BROWNIE

Triple Dark Chocolate Bailey’s Brownie

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This recipe yields a dreamy effect! When I say dreamy, I mean that it’s rich, decadent, and tastes joyfully good. It’s super easy to upgrade your brownie box mix with a few changes.

Wicked Good Brownie

1 Box Duncan Hines Triple Chocolate Brownie Mix (follow box directions)

1/3 cup Cherry Preserves

1/3 cup Bailey’s Irish Creme

1/4 cup Maraschino Cherries

1 cup Milk Chocolate Wafers (aesthetics)

Follow the directions on the Duncan Hines Brownie Mix and mix in the Bailey’s Irish Creme. Pour in half of the batter in an 8 x 8 square pan, scoop in the Cherry Preserves, and using a fork, swirl the Cherry preserves around. Pour the remaining batter on top and repeat the steps. Garnish the top with the chocolate wafers and Maraschino Cherries.

4-6 servings

Caramel Apple Cupcake Delorcakery

A Caramel Apple Cupcake recipe that’s to die for.

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Caramel Apple Cupcakes Recipe

This past summer in my De L’or Cakery Buttercream Bliss (cake decorating) Camp, I taught my students how to make this recipe. Their response was out of this world. Originally, it was a chocolate peanut butter cupcake recipe. However, one of my students didn’t like chocolate, one was allergic to chocolate, and the other didn’t have chocolate on hand. So, I improvised and I offered them the elective of making Caramel Apple Cupcakes. They loved the idea and were more intrigued by the idea of cream cheese buttercream.

Cupcake Ingredients

● 1/2 cup (1 stick) unsalted butter, softened

● 1 1/2 cups granulated sugar

● Two eggs

● 2 tsp. vanilla extract

● 2 cups all-purpose flour

● 1 tsp. baking soda

● 1/4 tsp. salt

● 1 cup buttermilk

● 2 Granny Smith Apples Chopped

Directions

Sift your flour, baking soda, and salt in a separate bowl. This step will allow for even distribution of the baking soda, so your cupcakes bake evenly.

In a separate bowl, cream your sugar and unsalted butter until it is light and fluffy. Add in one egg at a time. Slowly add in dry ingredients, and then add your buttermilk. Fold in your chopped apples and reserve some of your chopped apples to top your cupcakes.

If you are out of store-bought buttermilk, add two tablespoons of white vinegar to whole milk allowing it to sit for 10-15 minutes. The milk will start to sour and thicken up. Voila! You will have buttermilk.

This is a thick batter recipe. Do not fret!

Caramel Sauce

● One stick of unsalted butter at room temperature (do not use shortening it will not yield the same results)

● 1 cup light brown Sugar

● 1⁄2 cup heavy cream

In a saucepan, melt your butter and brown sugar until it became golden brown and thickens up. Slowly add your ½ cup heavy cream and turn the stove off and remove from the stove to avoid burning. The caramel will thicken as it cools. I usually pour my caramel sauce into a mason jar for easy use.

Cream Cheese Frosting

● (1) 8-ounce package cream cheese

● Two sticks unsalted butter room temperature

● 4-6 cups powdered sugar

● One teaspoon salt

● 4-6 tablespoons milk or water

  • One teaspoon of vanilla extract

I love cream cheese buttercream. Cream cheese is rich, flavorful, and very creamy. With a standing or handheld mixer, combine your cream cheese and butter beat until it’s fluffy. Slowly add in your powdered sugar, rotating with your milk or water. Add in your vanilla extract. You will want to whip your buttercream until you reach your desired consistency.

This recipe yields 12-14 cupcakes.

If you want to make substitutions to make this vegan please do and comment below how it turned out.

White Chocolate Lemon

De L’or Cakery Cookie Mix Baking Options

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Our cookie mix line offers at-home baking alternative options for many to enjoy. We currently offer two flavors; our Sea Salt Chocolate Chip Cookies and White Chocolate Lemon Cookie. Our motto is we offer a trip around the world in every bite. We have a few exciting flavors coming in the future. For now, enjoy the flavors we have below.

Sea Salt Chocolate Chip Mix

Our vegan option is my favorite. The coconut flavor is faint.
Baking option 1: 2 jumbo-sized eggs and two sticks of unsalted butter
Baking option 2: Use 1 cup of coconut oil (I used Trader Joes) and ¾ cups of Aquafaba liquid, aka chickpea liquid. In my opinion, this alternative cookie yields a softer texture.
Baking option 3: Use 1 cup of coconut oil (Trader Joes) and two jumbo-sized eggs.
Baking option 4: Use ½ stick of melted butter (cooled) and two jumbo-sized eggs. This option results in a thin and crispy cookie. Yields 10 Jumbo Cookies or 16 standard size cookies.

Fun option: Scoop some vanilla ice cream in between two of our baked cookies, freeze for an hour to firm up, and you have a delicious ice cream sandwich.

White Chocolate Lemon Cookie Mix

Baking option: Two tablespoons of water, two sticks of unsalted butter, and two jumbo-sized eggs.
I do not recommend using coconut oil as a vegan replacement as the coconut oil is very potent. You may not be able to taste the lemon flavor.

NEW FLAVORS COMING SOON

IRIE COCOA

TROPICAL SUNSET (GLUTEN FREE NUT FREE)

TAINO SUNSET

VANILLA SUGAR COOKIE (VEGAN)

Sea Salt Chocolate Chip Cookies

Our Gourmet Cookie Mix line!

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White Chocolate Lemon Cookies
White Chocolate Lemon

New Cookie Mix Line
I am so super excited to announced that my new cookie mix line has launched. After recuperating from COVID19, I was exhausted; even though I tested negative after a 40-50 day battle, my body didn’t fully recuperate. With the support of my Start, Small Think Big Family, I could pivot my business and launch a cookie mix product line.

My favorite flavor is my Sea Salt Chocolate Chip Cookies (2 lbs mix), a little salty, a lotta sweet. I love the vegetarian baking option for this cookie.   You add 2 eggs and two sticks of butter baking 2 inches apart on a double parchment lined cookie sheet.  Or you can recreate it the way I love it with 1/2 cup coconut oil and 3/4 cup Aquafaba (can chickpea juice). The coconut oil is slightly strong, but I love the taste and texture. 

The White Chocolate Lemon Cookies (2 lbs mix) is perfect with tea or a chai latte.  The lemon flavor is a little tart, a lotta sweet. You mix 2-4 tablespoons of cold water, 2 sticks of butter, and 2 eggs. I do not recommend the vegetarian option above as the coconut oil conflicts with the lemon flavor. Basically, you won’t taste the lemon, but the cookies are nice and soft. 

The Vanilla Sugar Cookie Mix is perfect for making those holiday shaped inspired cookies.  This flavor will launch in late December. 

Of course, I am launching a few more flavors in 2021. We offer a trip around the world in every bite.  Our upcoming 2021 cookie mixes are inspired by countries I have visited, my diverse friends, and my family.

Our cookie mixes retail from $29.99 to $39.99 complimenting our various gourmet and exotic flavors.  

BLACK FRIDAY through CYBER MONDAY-2 cookie mixes for $49.99 plus free shipping. This is a $19.99 savings! 

Thank you so much for supporting my business. 

Kayisha, 
The Cake Executive Officer 

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Kids Winter Cooking Camp

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FA LA LA LA IN THE KITCHEN!


This class is for kids ages 10-16 years old to build their confidence in the kitchen, create tantalizing sweets, and connect with other youth in a safe environment. After registration, a supply list will be emailed to the email address on file.
Fa La La La over into the kitchen!

This week’s activity is going to be focused on cooking and baking from around the world. We are going to explore what other countries enjoy during the holidays. Parents feel free to join in on the reindeer games to assist with transferring items in and out of the oven. A few days after registration, you will receive a welcome packet detailing the ingredients needed throughout the week.

I am offering a PM class so that our friends on the West Coast and Mountain Time have an opportunity to participate. We will build your child’s confidence in the kitchen. Class time is a buffer based on class size. The price includes a Welcome Kit that will be shipped to your home for your new chef!

Class DATES
December 28, 2020, to January 1, 2021
The class is from 2 pm to 5 pm EST/EDT. You can register here DelorCakery

Confectionately Yours,

Kayisha

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Beyond Good Persian Caramel Brownie

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Persian Caramel Brownie..it’s Beyond Good! 

A few months ago I assisted another chef with her sugar masterpiece for the Salon Du Chocolat Fashion Show at the New York City Jacob Javits Convention Center. It smelled so good walking into the convention hall. There were chocolate cookies, chocolates, bonbons, candy melts, hot cocoa, and more everywhere. My favorite vendors were Beyond Chocolate & Mozart Chocolate Liqueur. This was a chocoholics dream come true. I was so happy to see my new found friend Ashton Pina on-site showcasing chocolate for Madecasse aka Beyond Good Chocolate. Ashton connected with me offering an opportunity to infuse our brands. I was so excited about this collaboration. 

I’ve been setting you all up for the win! You will need the Dark Chocolate Ganache Recipe and the Persian Caramel recipe to bring this entire recipe together. It’s the ultimate sweet payoff! 

Iran is formerly known as Persia, and the major language is known as Farsi. “Persian poetry is some of the most beautiful poetry in the world and the Persians cultivated four unique types of poetry; the “epic”, the “ghasideh” a purpose poem, the “masnavi” a narrative poem, and the “ghazal” a lyrical poem”.

Persian Desserts. The first thing that comes to my mind is a myriad of bold & alluring colors, nuts, the aromatics of saffron and rose water, honey, and pistachios. I decided to release my favorite rich dark brownie recipe infusing it with the taste of Persia. It’s so rich and nutty that it’s Beyond Good! I hope you enjoy it. 

Materials

  • Tabletop or handheld mixer 
  • Spatula
  • Mixing bowls
  • Beyond Good Vanilla
  • Beyond Good Vanilla Bean

Dark Chocolate Brownie Ingredients

  • 1 1/2 cups unsalted butter
  • 1 ½ cups granulated sugar
  • 1  ½ cups Dark Cocoa Powder
  • 6 eggs 
  • 1 ½ cups All-Purpose Flour 
  • 1 tablespoon Beyond Good Vanilla
  • 1 Beyond Good Vanilla Bean Pod 
  • 2 cups Beyond Good Chocolate Melts
  • ½ tablespoon salt

Directions:

In a mixing bowl or using a handheld mixer, combine salt, sugar, and eggs beat on high. You want to beat this mixture for 2-3 minutes until its light and fluffy with peaks. Add the vanilla. Using a knife cut open the vanilla bean pod and scrape with a teaspoon. You can save your pod to make your own vanilla later on. 

Slowly combine the cocoa powder and all purpose flower. 

Add the melted butter

Garnish (optional):

Dark Chocolate ganache drizzled with my Persian Caramel Sauce 

Dark Chocolate Ganache

Persian Caramel Sauce

Vegetarian-Coconut-cake-7-9-20

Vegetarian Coconut Cake

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Vegetarian Coconut cake

  • 2 2/3 cups organic all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 1/2 sticks unsalted plant-based butter room temperature (not too soft)
  • 2 cups organic granulated sugar
  • 3 large vegetarian fed eggs brought to room temperature (Wilcox eggs)
  • 3 large egg yolks brought to room temperature
  • ¾ cup Thai coconut milk
  • 1 ½ cup of sweetened shredded coconut
  • 1 tablespoon coconut flavored vanilla

Materials:

3-9-inch cake pans

Directions:

Preheat the oven to 350 degrees Fahrenheit and position a rack in the center of the oven.  I like to use Pam flour baking spray to coat my baking pans. Line each baking pan with round paper parchment to protect the bottom of your baked cake. 

In a mixer, combine the butter, sugar and vanilla mixing on high slowly adding in each egg at a time and then all of the egg yolks. Mix on high until its light and fluffy.

In a separate bowl, mix the baking powder, salt, and all-purpose flour to aerate evenly. This step will allow the baking powder to evenly distribute throughout your mixture which contributes to an evenly baked cake.

Gently add in the dry mixture to the wet ingredients mixing with a paddle attachment and scraping down the sides of the bowl. Slowly add in the coconut milk and scrap down the sides of the bowl. Also, bring the mixer to a halt and scrap the bottom of the bowl. If you have mixture at the bottom of the bowl that did not incorporate you need to adjust your mixer settings.

Gently fold the shredded coconut into your mixture using a spatula. Do not use the mixture attachment. If you over mix you don’t want all of your shredded coconut at the bottom of your cake.  Pour your mixture evenly into the three pans and bake.

Delorcakery-BeyondGood-4

Persian Caramel Sauce

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Persian Caramel Sauce


I have an entire line of cookbooks and magazines. I’m a huge fan of Food & Wine.  I thought to myself I bet a lot of people are seeking recipes not realizing that they have everything they need on their bookshelf and in their kitchen pantry to create tantalizing joy. If you don’t have an at-home library, that’s great this blog is your new library. Welcome! 

I received the idea to explore Persian culture from a dream. I saw a beautiful floral rose background with my brownie on top with the perfect amount of caramel sauce, nuts, and dates. I have brand new Cardamon pods in my kitchen cabinet sitting there inquiring when am I going to use them. I decided that the day has to come to explore this spice. 

Cardamon is a tricky spice. With the right infusion, it can be citrusy, minty, spicy, and/or highly fragrant. It pairs well with cinnamon, allspice, nutmeg, and ginger. In terms of health, Cardamom is good for digestive challenges. 

Persian desserts are often topped with delicious dates, nuts, dried fruit, etc. This recipe has all of the sweet Persia in it! Have fun and enjoy the videos! 

This recipe has been adapted from The Best of Food & Wine Vol. 14 with a few modifications. 

Ingredients

  • 1 cup heavy cream
  • 1 tablespoon hibiscus rose tea
  • 1 cardamom pod 
  • ¾ cup of granulated sugar
  • 1/ cup light brown sugar
  • ½ Beyond Good aka Madecasse vanilla bean pod split
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • ¼ rose water (health food store)

Directions

In a medium saucepan, bring the cream to a simmer over moderately guilty.  Remove from heat and add the tea and cardamom. Let steep for 30 minutes. Strain the cream through a fine-mesh sieve into a small saucepan. Keep warm over very low heat.

Wipe out the medium saucepan and add the sugar, corn syrup, the vanilla bean and seeds and 3 tablespoons of water. Insert a candy thermometer and simmer the mixture over moderately high heat until it reaches 292 degrees Fahrenheit, about 7 minutes. Reduce the heat and stir in the warm cream, the butter, and honey and cook over moderately low heat until the caramel reaches 220 degrees Fahrenheit, 1 to 2 minutes.

Remove the vanilla bean from the caramel and stir in the Rosewater. Transfer to a heat proof container and let cool slightly. I used a glass mason jar to cool and store the caramel sauce. Serve the caramel sauce over ice cream or a warm brownie. 



Keto Muffins

Keto Berry Muffin

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Keto Mixed Berry Muffin

A few years ago I tried out the Keto lifestyle with delicious results. The problem is that’s all I had delicious results no seriously I didn’t lose a pound. As a matter of fact, I gained weight and couldn’t figure it out. See, Keto is not just about no carbs there is a thing called personal macro calculator which I completely overlooked. You’re probably wondering how such a smart woman didn’t know about Macros. If you are wondering such, that’s like expecting that people with degrees have the answer to everything in life and I am here to politely educate you that we do not. Now, back to my story. I was so excited about the results that I did not pay attention to the details of the journey. Got it? So, I ended up overdoing it on soft cheeses, not counting macros and calories. I had purchased a keto recipe book and went wild on the recipes with the high cheese and cream content. It was delicious though. Some Keto recipes will have you going over your personal macros in one meal. This is not beneficial to you.  The cheese is very high in fat and contributes to high cholesterol challenges. So, let’s break down some aspects of this recipe that makes it Keto and why. 

A word to the wise, you should always consult with your physician and/or a Nutritionist prior to starting any health loss regimen.

Almond flour

It is crushed almonds with the skin removed through a process known as blanching. For example, A serving (1/4 cup or 28 grams) of almond flour has around 160 calories, 6 grams of carbs and 3 grams of fiber. Making this (measurement) only 6 total carbs or 3 net carbs per serving.

Stevia

When you’re on Keto sweeteners with a low glycemic index is important to keep your blood sugar down. Stevia has a glycemic index of zero and will not interrupt ketosis.

Heavy Cream

Regular whole milk has 12 grams of carbs per cup whereas heavy cream has 4 grams of carbs per cup. 

Eggs

6 grams of protein and less than 1 gram of carbs

Finally, here it is the delicious Keto Berry Muffin recipe. 

Keto Berry Muffins

Ingredients:

  • 1 cup almond flour 
  • ¼ cup erythritol or stevia
  • ¼ cup heavy cream
  • 1 egg
  • 1 teaspoon Beyond Good vanilla extract
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 teaspoon instant coffee powder
  • ¼ warm/hot water
  • ¼ cup blueberries
  • ¼ cup chopped strawberries (optional)

Materials

  • 6 count muffin pan
  • Mixing bowls
  • Ice cream scoop (optional) or ¼ measuring cup
  • Hand-held or tabletop mixer 

Instructions:

1.       In a large mixing bowl combine heavy cream, egg and vanilla extract and whip on high. I used my handheld mixer to keep it simple. 

2.       Mix and stir in the almond flour, erythritol or stevia and baking powder with salt and instant coffee powder. I added ¼ cup of warm or hot water to activate the instant coffee versus biting into coffee minerals. 

3.       With the help of an ice cream scoop, scoop out from the batter and bake the muffins in a preheated oven at 350 F or 180 C degrees for about 15-20 minutes.

4.       Serve and enjoy. I like my muffins hot out of the oven! 

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