Close
Menu

Blog

dark-chocolate-Blog-3

Rich Dark Chocolate Ganache

, , 0

I am a verified chocoholic. Webster’s Dictionary should place my profile picture under the word chocolate. I promise you there is no one else in this world that loves chocolate as much as I do. My love for chocolate is a dangerous syndrome. I doubt that Chocoholic Anonymous would decrease my usage. As a matter of fact, I would be that one participant that disrupts the group thrusting everyone into pure sweet absolution. It would be like a scene out of Confessions of a Shopaholic where Rebecca Bloomwood causes an uproar in her shopaholic’s counseling group. I can see us now rummaging Neuhaus and then over to Godiva. Ghirardelli would not let us in. I would screw up your treatment services.

Dark Chocolate Chips

For those of you not seeking solace away from chocolate, I invite you to try out this dark chocolate ganache. You can layer it between a torte cake, French toast, or pipe on cupcakes. For a Saturday morning breakfast treat, smear it on a slice of toast topped with fresh strawberries and bananas.

Ingredients:

10.5 oz (300 g.) dark chocolate
½ cup (120ml.) heavy cream
3 tablespoons butter
1 tablespoon extra-strong espresso (optional)
1 teaspoon vanilla extract
pinch of salt

Materials

Hand Mixer

Directions

Place the chopped dark chocolate or dark chocolate chips in a large glass bowl with the butter. In a saucepan over medium heat, heat up the heavy cream until it comes almost to a boil. Pour the heavy cream over the chocolate and butter and let it sit for 3-4 minutes. Using a wire whisk or handheld mixer whisk together slowly adding in the vanilla, coffee, and pinch of salt. Mix well until combined and let it set a minimum of 4-5 hours or overnight.
  

Vegetarian-Coconut-cake-7-9-20-1

Vegetarian Coconut Cake

, , 0

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.

Optional: garnish with lime and toasted almonds

a9f413a704ad0bbf38280c2f9e56584d3eaf9101f4686da290

Countrycrock-plantbasedbutter Blog 2

Vegetarian buttercream

, , 0

As I was shopping in the local supermarket, a new item caught my eye. I am in a very challenging phase of engaging in the Pescatarian lifestyle. The challenge is I am allergic to shellfish so that limits my options of protein intake so I may have to keep poultry as a once in a blue moon option along with protein shakes. Country Crock listened to its audience and came out with plant-based butter and honey I love it. Its delicious, rich, buttery, and not salty no pun intended. This is a win-win. It was on sale so I grabbed quite a few and I should’ve gone back to the supermarket to clean house. Its dairy free, plant based, and tastes superb! It does not get any better than this ladies and gentleman. So, I decided to make some buttercream with it and the reviews were very very positive.  I piped my buttercream onto my gourmet cupcakes along with fresh pineapples and strawberries. It was a hit. It gets better! I used it in my milk chocolate buttercream recipe and topped it with caramel sauce and sea salt. I took these to work for my staff and colleagues. Baby! I was getting reviews for 5 days straight.

Here’s the small downfall of this plant-based butter, caramel sauce ends up breaking down the buttercream causing it to slightly liquify as its concentrated. At the same time, I was traveling via train on a hot day however the train was cool.  My suggestion is to add 1 tablespoon of Meringue powder in place of 1 teaspoon of Meringue powder if you are going to use a chocolate or caramel sauce. My staff popped those cupcakes in the refrigerator to firm up and voila it was greatness.

Plant Based Buttercream

Ingredients:

2 sticks of country crock plant-based butter

4 cups of organic confectioners’ sugar

1 teaspoon of Meringue powder

2 tablespoons of organic vanilla

5 tablespoons of water (you may need more)

Equipment:

Table top or hand held mixer

Mixing/glass bowl

Directions:

In your mixing bowl, combine the confectioners’ sugar, one stick of butter, meringue powder, and water mixing on medium.  After one minute, add in the next stick of butter and vanilla mix on high. When I make my butter cream, I usually walk away leaving the mixer on high for 5-10 minutes you will end of with a very fluffy buttercream. Use a spatula to spread on your cakes or cupcakes or add to a piping bag using Wilton tip 1M to pipe beautiful rosettes.

IMG_0051

Hazelnut Biscotti

, , 0

Biscotti with hazelnuts and almonds

I had so much fun learning how to make these fun and delicious Italian cookies. Guess what? These cookies have been traced to Prato, Italy and is Latin for biscoctus meaning double baked. I asked my Facebook followers to vote should I dip it in milk, dark, or white chocolate and almost everyone said dip it in all of the chocolate flavors and so I did. I love sipping on a sugar free hot cocoa or a cup of coffee dipping my Biscotti in for that upmost comfort feeling. You know the taste of the biscotti and coffee together melting in your mouth. It’s August….but winter is coming so start practicing this delicious recipe.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (200g) granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
½ cup (120 g) melted butter
4 eggs, room temperature
150 g. raw hazelnuts
150 g. raw almonds
zest of 1 orange or lemon

Preheat your oven to 320 F or 160 C degrees. Attach your dough hook to your table top mixer or with your hand held mixer combine all of the ingredients. Your going to mix your combined ingredients and set your mixer to medium until a very soft dough forms. Transfer the dough to a work surface dusted with flour and divide it in two parts. Form each part of the dough into the shape of a log and place on a parchment lined baking sheet. Place the baking sheet in the oven and bake for 20-30 minutes. Remove the baking sheet out of the oven and slice each loaf in multiple pieces and place them back in the oven for an additional 10-15 minutes until golden brown and dry out. If the cookies are soft place them back in the oven for an additional 5-10 minutes.

Optional: I melted some chocolate wafer in a microwave safe glass bowl and dipped the cool hardened Biscotti. I added some edible goal leaves cause i’m fancy.

Sugar Artists Mannequin Challenge 2 #nycake #lisamansour #delorcakery #bakemydaynyc #freddytreats #bakedinbrooklyn #yunmikatieham #entrepreneur #startups #Delorcakery #nyc #cakedesign #beautiful #customcakes #bridalcakes #cakepops #bedstuy#gourmetcakecaterer #weddingseason #huffingtonpost #catering #davidtuterafan #foodnetwork #icingsmiles ❤️❤️❤️❤️❤️ Lisa Mansour shop at New York Cake Mannequinchallenge @mannequinvid

Posted by De Lor Cakery on Monday, November 14, 2016

Sugar Artists having fun….

, , , , , , , , 0

For almost a year, I was trying to gather like minded individuals from the cake community to get together, have fun, and give back to our community. It has been quite a challenge.  I had large project with a non-profit organization I was hoping to execute however it didn’t flourish. I’ve learned another lesson about friendships among sugar artists. No worries.

Rae Sremmurd’s Black Beatles became the soundtrack for the viral sensation Mannequin Challenge. As usual, my head exploded with a fun filled ideas and the Sugar Artist Mannequin challenge evolved. I contacted the lovely and talented Lisa Mansour of New York Cake pitching my idea. She loved it and agreed for us to use her cake studio. Awesome!

I put out a call to action in various cake groups pitching the idea and asking for people to join in. I set the date and made sure I had enough data on my phone. Of course, the flu season entered and even the lovely Lisa Mansour wasn’t able to participate. What started as a party of 20 dropped to a party of 5. We didn’t care how many of us showed up we were going to make it happen and have a darn good time and we did.

A huge shout out to Sugar Artist Luquana McGriff, Prince Freddie, Natasha Jagopat, and Yunmi Katie Ham. We rocked it,had fun, and breaked bread together!

cake-decorating-business

How I Started A Successful Cake Decorating Business

0

A Sweet Beginning

My interest in the art of cake decorating peaked in 2008 after relocating to the south. I took a few cake decorating courses between 2008 and 2011 at various places, including the Viking Cooking School in Atlanta, Georgia. I reached out to Legalzoom.com and filed my DBA registration. While completing some recreational courses, I began posting pictures on my Facebook page. A well-known Florida-based jewelry seller (an entrepreneur herself) recommended that I start a Facebook business page and have a professional logo created by a graphic designer.

Perfecting The Craft

I researched licensing information and registered as an event planning company since I was baking on a small scale. (My kitchen didn’t meet cottage requirement laws.) Simultaneously, after completing my third Wilton Method course, my instructor announced openings and encouraged me to apply. I applied to teach cake decorating and was approved. Having the opportunity to teach cake decorating really strengthened my skills. I used my Facebook business page to post the cake decorating courses that I was teaching at a local JoAnn’s store. To date, I’ve taught well over 150 students of all ages – from kids to adults. I became a Wilton Method Instructor and was able to enjoy a number of great benefits, including complimentary supplies and discounts on products from their catalog.

Taking it to The Next level

I knew there was a lot to learn about the cake decorating business, so I purchased a “How to Become a Cake Decorator” guide which provided me with an abundance of helpful tips and information. Then, someone told me about an organization called Women Intelligently Networking that was having a boot camp event. I registered as a vendor and supplied complimentary cake and cheesecake. From that event, I realized the power of networking and went on to do several interviews. I did one radio interview with Tamara Eckles of “Jem of the South.” Ms. Eckles’ motto is “searching for something sweet,” and her show is geared towards bakers, cake decorators, ice cream makers, sugar artisans, etc.

Putting My Cake Decorating Business Online

To reach a bigger audience, I needed to have a website for my cake decorating business. However, my business relationship with my first web designer turned sour due to lack of knowledge. When having a website designed for your company, ask the following questions:

  • What type of software will you use?
  • What hosting site do you recommend?
  • Will you register my domain in my name?
  • Can I upload pictures and videos?
  • How much bandwidth do I need?

Also, research the true meaning of SEO. This year, I decided to initiate a branding process. I want to have a new logo for my business, a professional photography shoot, and a re-designed website. I decided to use Elance’s various creative services and, as of this blog post, everything is in the works.

Create Buzz

Learn to create your own buzz! I’ve auditioned for Food Network and TLC shows. I even made it to round three for one show. Although I wasn’t picked, I wrote a blog post about it. I give back to the community by offering complimentary cupcakes or gift certificates to reputable non-profit organizations. This is tax-deductible and allows you to obtain new leads. On a weekly or monthly basis, you should write blog posts and send newsletters. Depending on your ultimate goal, you may want to consider creating YouTube videos. It is best to do some research and find out if it’s a smart move. I’ve seen some videos that aren’t career worthy. I hope you enjoyed my small business success essay, and have a wonderful day!

Pastry Artist Kayisha

Milk chocolate love

Confessions of a Chocoholic…

0

I have a secret…I am a Certified Chocoholic. You’re probably thinking okay it’s not that serious Kayisha. Yes, it is that serious and my family members and friends know the depth of my disorder. I am that girl that would buy chocolate ice cream, chocolate cake, chocolate wafer cookies, Captain Crunch peanut chocolate crunch, and NesQuik Chocolate milk while my niece would cry that I didn’t bring home a Strawberry NesQuik written in bold on the grocery list. Side eye…I ordered Chocolate Chicken wings at a restaurant it was my girlfriend Tiffany’s birthday. Truthfully, we were all curious and it would’ve been better with milk chocolate than the dark chocolate coating.

Now that all of that is in the past as an adult I can’t shy away from my disorder. I’ve grown accustomed to my symptoms leading me to purchase Chocolate protein shakes, Chocolate calcium chews, chocolate protein bars, Special K dark chocolate protein cereal, and my friend had the nerve to introduce me to dark chocolate covered Goji berries by Brookside….do you see where I am going at? Why can’t I be “normal” like everyone else and opt for Vanilla or Strawberry once in a while.

My chocoholic side has me researching how to make the best dark chocolate peanut butter cupcake that anyone has ever tasted. So good that even people that don’t like chocolate (God forbid) will have to silently dance in their head at the merriment of tasting something so divine. I am on the quest and I believe that I am truly close to it…..if not I can bury my effort in a time capsule.

My name is Pastry Artist Kayisha and I am a Certified Chocoholic.

Axis I: Chocoholic (Severe)

Axis II: v71.09

Axis III: v71.09

Axis IV: Spoiled

GAF: 99.9

Treatment: Chocoholic Anonymous…does that even exist?

 

 

By Pastry Artist Kayisha

Lisa Mansour NY Cake

Where do Pastry Artists Shop?

0

The first time I walked into Williams Sonoma I was captivated by the various jars of foreign extracts. I was at the shopping outlet at the North Georgia Premium Outlet in Dawsonville, GA.  Immediately I wished that my $2,000.00 Pottery Barn credit card was a William-Sonoma store card but God knows best! I probably would’ve sank the ship. I think my love for the Pastry Arts intensified from that store visit.

Over the years, I have learned that nothing beats a local cake supply store like Cake Art in Tucker, GA.  I couldn’t believe the amount of cake supplies, pans, decorating tools, and party supplies that this store carried. I came across Cake Art when I was seeking more cake decorating courses in town after completing my Wilton home based curriculum. I was delighted to find out that it was merely 20 minutes away with traffic. So, I grabbed my shades, my Juicy Couture day dreamer bag, my flip-flops, and hit the road. A Pastry Artist can easily spend $500.00 in a matter of minutes if they’re not careful. I had to pace myself, do I really need this or do I want to have fun with this. I signed up for a few of their courses cake sculpting, sugar critters, and candy making. It was one of the best investments.

I have yet to place an order but Country Kitchen Sweet Art tickles my fancy. This site has everything! It appears they get the latest Pastry Artist tools before any other supply store. I sent for a free catalog and I fell in love. If I didn’t know any better, it would be CAKE R US the toy version for Pastry Artists.  Country Kitchen Sweet Art is in Fort Wayne, Indiana. I hear a road trip calling.

Michael’s and Joann’s has never let me down whenever I am out of a material to add the last few touches to an order. One can never go wrong with obtaining one of their 40-50% off coupon off the internet. You will always win! Not to mention their ribbons and bows to add the wow factor to the cake board is usually $1.99 or less.

Can you imagine if Food and Wine magazine was a store? Oh Baby! For all of you sugar mavens out there here is a list of stores that I often venture to for supplies:

New York City Cake Supply Shops

New York Cake Baking Supplies

Sugar Room

Kerekes aka BakeDeco

Pfeil and Holding aka CakeDeco

Michael’s Arts and Crafts

Meadows

The Chocolate Duck

 

Sylvia Weinstock

I want to be a cake decorator …

, , , , , , , , , 4

Dear Interest,

Congratulations on your choice of becoming a Cake Artist!  I can’t tell you how much I love what I do. When I wake up and when I turn in for the night I am thinking about cake artistry. This is a sure sign that you are destined for this field. Yes, Cake Artistry is a profession. This isn’t a project, art, or journey to be taken lightly. As with any other profession,  challenges cometh from near and far. It would be sloppy of you to think that cake decorating is just fun and games. A two tier construction can take up to 8 hours including baking, cooling, frosting, fondant, piping, and sugar appliques.

Let me give you some advice, do take a few Wilton courses to get your hands dirty. If your a home based maven, Wilton will give you the basic skills you need to advance yourself.  Yes, take the courses in order there is a method to the madness of Wilton. Do take an active role in ICES. The International Cake Exploration Societe http://www.ices.org provides affordable membership to national and international sugar artists with a common goal of sharing, advancing, and encouraging exploration of the sugar arts. You have the option of attending Days of Sharing where you meet and explore sugar crafts with seasoned members.  After completing your Wilton series, you should locate individuals that have taken classes at well known institutions and you should be willing to learn more techniques. Wilton is for the home baker. I didn’t get to where I am today if I didn’t branch out to study with Lisa Mansour, Bryson Perkins, Vanessa Greeley, Susan Carberry, Eva Salazar, and so forth. Wilton is the platform and if you want to go far you must build up.

Do not sell yourself short!!! I can’t tell you how many newbies decide that since fondant is cheap in certain chains of stores they charge little or nothing. You will learn that the cheap fondant will show any imperfections on your cake or leave a bitter after taste. You will learn that creating a two tier Sesame Street Theme cake can take up to 8 hours or more from start to finish. I am a baker and a cake decorator. Some people use store bought cake mix and that’s okay because there are plenty of ways to doctor up a cake. The cake mix doctor has a slew of free recipes on her website.   http://www.cakemixdoctor.com/ We all have to start somewhere right? You deserve fair compensation. When you lower your standards it hurts the profession and other cake artists business. Do not steal someone else’s cake and apply it to your web site. Its okay to re-create someone else’s work at the request of a client or as a learning technique. As a learning technique, change up the colors or appliques a bit.

Watermark  your work! This will aid against another individual attempting to utilize your creation as their own. Personally, i don’t care if someone steals my work. They better know how to execute it for their client. If you have a secret recipe, then that’s what it is a secret recipe. Do not feel as though you have to share your recipes with others. I have signature recipes that’s off limit from others. I won’t share it. I have techniques that I would prefer to share than a recipe. I recall attending a class where someone asked me what I was I putting into my icing. She said are you scared to tell us and the other sugar artists. I told her, “I’m not scared it’s just not your business”. Keep it simple!

Find your niche! I value quality over quantity so I don’t mind importing certain ingredients that provides my cakes with a wow factor! I’m all about the taste. Brand yourself but don’t steal. Make sure to register with your state, obtain a business license, a servsafe food handlers permit, IRS EIN number, and a tax permit. If you desire a store front, register your logo with your state trademark office. I can’t tell you how many people I have come across utilizing my old logo and attempted my name. In due time, I will take care of those individuals the legal way.

Lastly, find yourself a mentor. Do not get discouraged some of us are very busy and don’t have the time to allow someone to shadow us. Utilize ICES as a platform to find a mentor.  Explore products from different vendors. As I was told growing up there is Good, Better, and Best.

Confectionately Yours,

Kayisha Thompson

Cake Executive Officer

various types of sugar

Shopping for Sugar

0

Sugar is a multifaceted composition that can be found in sweet or savory recipes. Whether in its natural or compromised state its contribution can’t be overlooked.  Its offered in a variety of feel good concoctions from country to country. God bless the premise of cultural diffusion. Aye! I hereby dedicate this column to sugar and its many branches.

Granulated is that infamous ingredient that every American is aware of. Granulated sugar comes from the plant sugar cane.  The sugar is extracted and processed for mainstream use (tea, coffee, cakes, etc).

Brown sugar is refined with traces of molasses giving it its dark sucrose color. I love its soft texture provided by the addition of molasses.

Castor sugar is granulated sugar processed through a grinder or at home food processor. We Americans call it “superfine” …oh look at that cake its superfine honey! 🙂  Due to its super fine texture, it dissolves quickly.

Burnt sugar is infamous amongst the Caribbean population mainly Guyana. The sugar is manipulated and caramelized into a deep dark rich color to flavor and color many dishes.  It’s been used in my cooking to create Jamaican Black Cake, rum cake, stew chicken, and for some Guyanese blood cake. This is not to be confused with Barbados sugar.

Confection sugar is the sugar of all sugars. A Cake Artist understands this. Confection sugar is processed and grounded from granulated sugar into a smooth lightweight consistency. Confectioner’s sugar contains a small batch of cornstarch roughly 3 to 5%. This makes it just as ideal for Cake Artists, its pure cornstarch for rolling out fondant or gum paste. We use it primarily for frosting, icing, and glazing.

Sanding sugar are large crystallized sugar used for garnishing cupcakes, muffins, scones, Rugelach, etc.  It’s a prettier alternative to sprinkles.

Agave nectar is a sweetener and a great substitute for sugar. It’s produced from Agave tequilana and Agave salmiana. Its sweeter than honey.

Sugar is one of those ingredients without a limitation.  Its use is endless. Until it is devoured. There are many variations to its use. I hope you enjoyed this lesson. Frost on with your bad self!

Frosting,

Pastry Artist Kayisha

Load More

WP2Social Auto Publish Powered By : XYZScripts.com