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.
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.
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.
Regular whole milk has 12 grams of carbs per cup whereas heavy cream has 4 grams of carbs per cup.
6 grams of protein and less than 1 gram of carbs
Finally, here it is the delicious Keto Berry Muffin recipe.
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!
Recently, Eventplanner interviewed me about my entrepreneurial journey. It’s really important that people in this industry and for any industry in that manner are aware of the ups and downs of being an entrepreneur. Of course, I’ve had successful opportunities but I’ve also experienced hardships and challenges behind what appears to be a successful opportunity. I work very hard and sometimes a little too hard and that’s because I know of the positive outcomes that I am capable of achieving.
the biggest challenge you’ve ever faced while planning for an event and how did
you overcome it?
The biggest challenge I had to overcome was having a planned event on February 16, 2019, after having surgery on January 31, 2019. My surgery date came as a surprise as I had expected it to be earlier in January however a call from the physician office changed that. I was hosting my first Valentine’s Day Sip & Decorate. This was a couples-only cake decorating workshop. Couples were invited to participate in learning the art of cake decorating while sipping on Champagne and enjoy chocolate-dipped strawberries. The attendees learned how to stack and decorate a Unicorn theme Valentine’s Day Cake. I did not want to cancel this event which would then disappoint my attendees. Additionally, I did not want this to affect my brand. I reached out to another baker and expressed to her that I wanted to collaborate with her. I offered that she can retain the profit of the tickets sold however she would just have to purchase supplies and prep her space for me. I would completely instruct the class. She agreed and the class was a success. I received support from her, her daughters, and a friend with re-organizing her space after the class.
are 2 trends in the catering industry that you’re excited about?
I’ve always focused on using premium
ingredients when it comes to my products and I am happy to learn that more
consumers are willing to pay more if they can understand and see the quality in
baked goods. I am also attempting to personally transition to a plant-based
lifestyle. Recently, I revamped some of my recipes to include plant-based
ingredients. I tried Country Crocks’ plant-based butter in
my buttercream recipe and the response rate was very high. I
feel that the growing awareness of food justice is going to lead us as a
community into a more sustainable environment.
is a go-to meal for a tight budget, that also leaves the attendees feeling
like they’ve just eaten a gourmet meal?
This past summer, I had a bride reach
out to me in need of a cake for her wedding in less than 30 days. When it comes
to a wedding cake or large-scale events you want to book in a timely fashion.
She was on a tight budget. I offered her a three-tier cake and three sheet
cakes to serve her guests. I shared with her that she would have her beautiful
cake on display to cut with her groom and that the hall can cut up the sheet
cakes in the back kitchen. Her three-tier cake consisted of pineapple coconut
rum and her sheet cakes were wicked Dark Chocolate and Sea Salt Caramel. Tiered
cakes are labor-intensive and require more stacking, more supporting, baking,
and decorating which increases costs substantially.
you had unlimited resources, what would your dream client and event look
I would love to host a Sweet Saturday
Fundraising Gala to fund and support De L’or Cakery Kitchen. This program is a
subsidiary apprenticeship program of De L’or Cakery supporting teenage youth in
foster care and from under-resourced communities to learn Sugar Artistry.
The goal is to influence youth interested in the Food Industry to seek out post-secondary education. There is over 25,000 youth in the New York City foster care system:
• 6% will earn a 2- or 4-year degree by the age of 24
• 59% of kids enter due to neglect • 22% of kids will age out of foster care ages 12 and older • 15% of aged out youth become homeless with little to no educational pursuits
The participants of the
apprenticeship program would study under me at no cost to them. The goal is to
partner with foster care programs and under-resourced schools to refer youth to
our program. I envision a host of Food Network, Cooking Channel, and PBS
cooking beneficiaries and attendees enjoying my desserts and supporting this
fundraiser. My dream clients Melissa Viviane Jefferson and Kim Zolciak would
definitely be in the house co-hosting with me.
important are your relationships with vendors and what are some ways that
you successfully cultivate and ensure good rapport?
I treat my vendors as a member of my
team. In essence, we are connected and we need each other. They know my work
acumen and what I stand for. Recently, one of my vendors whom I’ve supported
donated products to my apprenticeship program. I’ve known the owner for over
five years and I consider her a friend. I have a vendor whom I utilize for
custom cake toppers. We know each other for years and took advanced cake
courses together. When we are collaborating, we make sure to share as much
information as possible down to every detail and maintain communication so the
end results are a very happy client.
do you handle the diverse dietary needs and requests of your clients and
what is one of the most challenging requests you’ve been presented with?
Last year, I had a client reach out to me wanting a custom diabetic cake for her mother. So, I shared with my client that I’ve never done it before but that I can execute it. So, I used a whole foods diabetic cake box mix for my foundation. I used a sugar-free cool whip as a filling and vegan buttercream to hold the filling. I placed the cake in the freezer for 20 minutes and then covered the cake in fondant. The client was aware that the cake would be covered in fondant as she requested but that fondant is not sugar-free. She understood that her mother should skip eating the exterior of the cake. It was beautifully decorated and she phoned and texted me at how happy her mother was. She ordered again for mothers’ day with matching cupcakes.
the most exciting thing on the horizon for you personally or professionally?
One of the most exciting things on
the horizon for me is starting next week, Monday, I will be instructing my
pilot apprenticeship program at Citizens School in Harlem, New York. I
kickstarted a Facebook fundraiser where I was able to raise $1,000.00 to offset
tools. The support was overwhelmingly positive. For a year, I will be offering
this program to school for free.
On Sunday, October 27, 2019, I am
hosting a New York City Sugar Artistry Meetup. This is a networking event for
Cake Designers, Bakers, Sugar Artists, and food entrepreneurs to meet up,
connect, eat, drink, mix, and mingle. The goal is to build connections, have
fun, catch up, and learn/share techniques. I’m very excited about the two very
talented Sugar Artists offering demos.
What inspired you to launch your own company in catering? How long did it take from initially having the idea of setting up and starting to attract a client base?
I started baking at the age of 10. It
was in 2008/2009 I walked into a local Joann’s and saw that they were offering
cake decorating classes. I said what the heck I know how to bake let’s learn
how to decorate. I took all of their courses and excelled. My instructor
offered me a role in teaching cake decorating for their kids’ cohorts and I
agreed. It didn’t pay a lot but I loved doing it. The discounts were fabulous
and I received new Wilton products for free to demo. I started posting on
Facebook and an entrepreneur reached out to me and said let me show you how to
make money. She put me in touch with a graphic designer and here I am after a
few rebranding processes. I consider my early experiences as my learning stage.
My rebranding phase has resulted in my professional era.
the first event you can remember catering and how did it go?
My first fondant order was for a
local elementary school in Atlanta, GA. It was another baker that reached out
to me sharing that she was ill and she inquired if I could execute the order. I
agreed to take the order and she said to me it does not have to be perfect it’s
for kids. I recall being so nervous. I made a yellow cake with vanilla
buttercream in between each layer. I covered the cake in black fondant with a
red tassel hanging out of the side of the cake. I hand made the name of the
school lettering incorporating the words “5th-grade class” along with a
handmade apple and a pencil out of fondant. When the parent coordinators
arrived at my home to pick up the cake, they looked at each other and were
speechless. My initial thought was that they did not like the cake until she
responded, “oh my God this is way better than I had expected. Honey, you have
talent!”. Her positive response allowed me to tap into my internal power and I
started testing out new recipes after that.
are some things you wished you knew before starting your business?
Some of the things I wish I knew about was PayPal’s electronic services to invoice clients and receive payment prior to picking up. I’ve experienced hardships where clients would pay me with a personal check and have no available funds. This was lost time, labor, and materials. Recently, I decided to utilize HelloSign services to upload my contracts where clients can electronically sign for the delivery of their goods as well as pay upfront. The contracts were provided by a law firm that details what the clients are responsible for and how to go about arbitration in the event of a disagreement.
is the most unique location that you’ve had to plan around?
In the summer of 2014, I recall catering to a client’s baby shower in Queens, NY. It was 99 degrees outside and the event was in the client’s beautiful backyard. I strongly urged the client to keep the cake inside the home until they are ready to cut it. The client and her family insisted that the cake is on display under the tent.
sets you apart from other caterers?
My family is from Jamaica West Indies
and Cuba which is reflective in my cooking and baking. I specialize in exotic
flavored cupcakes such as my White Chocolate Strawberry Hibiscus cupcakes and
Sea Salt Caramel Bourbon cake pops.
kind of food are you known for and what is your favorite food?
I am known for my Wicked Dark
Chocolate Cupcakes, Wicked Dark Oreo Cake Pops, and Sea Salt Bourbon Caramel
Cupcakes. These are my high selling products. I love chocolate. I am a verified
and diagnosed chocoholic. In terms of savory dishes, I am known for my
five-cheese macaroni and cheese. I did not realize how good my recipe was until
family, friends, and church patrons would often request this dish along with my
caramel cheesecake. I’ve been told that my caramel cheesecake tastes like ice
types of events do you service?
De L’or Cakery services weddings,
birthdays, baby showers, galas, corporate gatherings, and times where you just
want to shower yourself with exotic desserts pampering your palette.
else you’d like to comment on while we, have you?
For those of you that desire to
become a professional Sugar Artist, you have to invest in yourself. This means
investing in designers that will teach you what they know as well as taking
marketing and/or business courses. Make sure that when you decide to venture in
this or any other field that you do so because you love it not because of what
you could possibly earn. Lastly, know your worth and work on your numbers.
Negris LeBrum launched its BlackBerry collection during New York Fashion Week (Spring/Summer 2020) on Sunday, September 8th. The BlackBerry collection was seen at White Space Chelsea followed by their traditional afterparty.
This season the brand’s Black Berry Collection represents inclusion and the cultural history of Negris LeBrum. The term Black Berry is a southern expression, often used to describe the beauty of a black woman or man.
The foundation of the brand has always been rooted in the Negris love story. Each collection is defined by the boldness of the color black that reflects the brand slogan: Lenoir est Joli.
Negris LeBrum gives a special thanks to its sponsors for the evening; Core Water, My-Mymochi ice cream and Ode Paris, where every guest at the show received the Love Potion.
Fiber-Seal was well received by guests attending the show. They created Staintastic, single-use packets to remove stains out of just about anything!
Lastly was DeL’or Cakery a five star artisan cake catering company located in New York. Pastry Artist Kayisha offered cake pops that were enjoyed by all guests and highly in demand throughout the night.
On Saturday February 16, 2019 I hosted my first Valentine’s Day Sip & Decorate for adults. It was fabulous! My lovely couples sipped mimosas and enjoyed chocolate dipped fruit as they connected learning the art of cake decorating. It was in November of 2018 that I birthed the idea of offering a unique experience to my adults that are tired from adulting in NYC in need of a super laid back event. My clients learned tricks of the trade, how to secure their cake from shifting, stacking and filling with butter cream, and obtaining a smooth look. This will be the first of many to come Sip & Decorate. Our next event will be on Sunday May 26, 2019 in Manhattan. Are you game? If so, join us for our next upcoming Sip & Decorate where our theme design is a surprise click here for more information Sip & Decorate Manhattan
Hi I’m Ami Lora, of Cakes by Ami, I’m currently in Northern NJ, in a little town called Bergenfield about 15 min. away from NYC.
Cake by Ami started as a passion, I was going thru depression and baking became my oasis. When I would bake and give it away people would be so in awe and would say “they couldn’t believe their taste buds” … that alone would make my day. I also started baking because my grandmother was diagnosed with diabetes and I wanted to bake something that would be delicious but not overly sweet for her. That’s when after years of baking I decided to take it a notch up and enrolled in Pastry Arts School, boy was I in for a whirlwind! I thought I knew how to bake, but boy was I wrong! After completing an intense program during night school in the renowned (French Culinary Institute) now known as the International Culinary Center I graduated in 2010 and quickly became bombarded with orders, I decided to make it a legitimate business in 2012 after countless jobs in the industry and working alongside many talented and well know Chefs which I had the privilege to learn beside them.
In regards to challenges, I won’t “sugar coat it” not knowing if you’re going to get a next order is always nerve-racking. Especially when baking is the means of supporting your household. As a single parent juggling my kids intense sports schedule and making sure she is an Honor Student is a priority as a parent and always being her #1 cheerleader when she is playing is tough. Running a business is being on top of your hustle 24/7 I dream cake, smell cake and breath cake. Everything around me is inspiration for a cake! So, when others are celebrating I’m working sometimes 18-20 hrs. to ensure my clients get a pristine and delicious cake.
The most rewarding part about running your own business is some of the flexibility you have but above all is the joy you bring to everyone’s celebrations. You are in someone’s home, wedding, shower, anniversary, birthday any and every special event you are a part of their celebration bringing joy and that is priceless in my book.
If you’re looking to become an entrepreneur you need to be prepared to Do the Work! Success or profits don’t come overnight or instantaneously. In today’s world everyone wants instant gratification and the real world is not like that. It takes many years of perfecting a recipe, building a clientele that will gravitate to you. Patience and perseverance are very important to always have. If not, you are up for a rude awakening. I have been in the business for the past 18 years and there is always room for improvement. I am always learning and keeping up with the trends so never think just because you graduate from a Culinary School that’s it you know it all… it’s not it’s going thru the multiple failed attempts that polish you into becoming a knowledgeable person. Being humble and knowing when you need to seek out knowledge from other will also help you go far. In the end if you are passionate about something that is what you should go after. If your passion drives you, you won’t notice the countless sleepless nights you will only remember the smiles the gratitude and accolades you receive.
Running your own business has made it an entire family business. From my mom helping out with flowers to my sister helping with cupcakes and buttercream, to my daughter and my interns delivering and setting up while I’m working on a cake has become “It takes a village to build a cake”. Working long hrs. to make things work, and having time for my kid, is a constant juggle but she knows that in the end it’s all for us.
My passion to create edible art is what constantly motivates me. Ensuring I’m a role model for my daughter that hard work, dedication and perseverance does lead to success in your own little world is ok. I don’t have to be a giant super television celebrity, but in my little town many know me and come to me that right there is motivation to keep on going.
Having small goals always lead up to the end game. So, having multiple goals throughout the year helps me keep motivated as well, This year I will be expanding my teaching classes and Party Packages, and one of our biggest sought out “Cookies for Santa” are already being requested. So hopefully in the next coming months those plans are on their way and for the next couple of years I will be working on searching for a little quaint location for a small Studio/Shop to help other bakers find supplies at their fingertips and affordable! All in God’s hands.
Hi All! My name is Jennifer Marich, owner of Sweetest Moments LLC. I presently reside in Manalapan, NJ. I started Sweetest Moments as a result of positive responses to work I had done for a friend’s baby shower. At first it was something to pass time and do as a hobby. However, in 2013 upon finding out I was expecting I decided to work towards making my hobby something lucrative. Being a mom of 5, my biggest challenge is separating my business from my personal time. Being a one woman show, the business tends to take up the majority of my time.
The most rewarding aspect of my business is that it is mine. It is something I created, invested into and made into the success it is today. I strongly advise that the younger generation exploring entrepreneurship should do their homework. Enterpreneurship is not a piece of cake. Make sure you have a great plan and have done the proper research to carry out that plan. Secondly, do not get discouraged. You will hit walls and bumps along the way but nothing worth while is ever easy. Lastly, believe in yourself and take the chance. The unknown and uncertainty of things make us worry but you will never know what you are capable of whithout trying! Being an entrepreneur has proven to be rough on a large family such as mine. However I have recently taken the steps necessary to allow me more time at home and with my family. My children are my biggest motivation. Being able to provide for them while having the availability to be present for them is irreplaceable.
I aspire for Sweetest Moments to be operating from our own studio space. This space will host parties and classes to help others explore and further their baking passion. Consultations and all order processing will be handled at the studio by appointment. Additionally, I am hoping to have my treats available for your convenience at multiple locations. Sweetest Moments macarons are presently available for sale at the Planet of the Crepes kiosk in Freehold Raceway Mall located in Freehold, NJ!
I’m bringing you something savory for a change. I love guacamole who doesn’t. If you don’t we can’t be friends.:) What I love about avocados is its simpliicty that can be transformed into a gaudy light bite. Am I right or what? Its the rave! Avocado toast, crostini, bacon wrapped avocados, shrimp/avocado wraps, and cucumber avocado rolls. The list goes on! I am honoring the avocado by sharing a recipe that was given to me by a gem.
4 ripe avocados
2 ripe tomatoes
4-5 cloves of garlic
1/2 medium red onion
Juice of 1-2 limes
Salt & Pepper to taste
2-3 tablespoon cilantro (fresh)
Combine all of the above in a bowl or food processor, then pulse to incorporate, adjust seasoning with salt and lime juice.
When I started on this sweet journey my humorous instructor Tasha Young provided me with a simple modeling chocolate recipe that tastes fantastic and gets the job done.
1-14 ounce package of candy/chocolate melts
1/3 cup light corn syrup
Melt candy melts according to directions on the packages (melts better if they are broken up into chips and small pieces). Mix 1/3 cup corn syrup and stir well. Pour mixture onto wax paper and let dry at room temperature. Break pieces off and begin working like pizza dough. Once all is mixed in to a large piece of flexible/workable consistency, wrap well and store at room temperature. THIS RECIPE WORKS BEST IF LEFT TO DRY OVERNIGHT.
To Tint: Use Wilton Candy or Icing Color. Knead it until well blended.
To Store: This can be store in air-tight container for weeks.
My name is Kellee Pruitt. The name of my company is Designs By Cake Daddy and I reside in Glenn Heights (Dallas), Texas. My husband I started our business after he was laid off from his job in 2013. We prayed about what he was going to do next and decided to start a cake ministry/business. In fact, this cake ministry was an extension of my mother-in-law’s pastry & catering business, Ms. Alice’s Shop. In 2014, we decided to branch off and start our own entity with the focus of custom cakes. Since the start of our business, the most rewarding thing about running our business is serving our customers and seeing the expressions of joy on their faces.
Additionally, the three pieces of advice I would give to the younger generation when exploring entrepreneurship would be to save and put money in the bank in case of slow/down times, learn how to say no as to not overbook and/or overwork yourself and finally properly prepare for the road ahead by keeping your eyes on the prize in a world full of distractions. Being an entrepreneur has affected my family however it has brought us closer together. We have learned how to communicate better, be open, authentic, and connected.
I am motivated by the wonderful customers we serve on a regular basis, God’s continuous favor and blessings, and something that I have did or said has inspired others.
I see myself and our business with a staff in a commercial kitchen. This way it will give us other opportunities to do classes and other possible avenues. We plan to eventually host classes of all kinds.
Buenas Dias, I am Edna De la Cruz of Design Me a Cake. I live in Orlando, FL. I started baking when my son was born. I love the creativity behind baking and I was making cakes for everyone I knew. I was hired by a well known company here in FL and I grew with them to be their wedding cake designer. At the same time I was teaching beginner cake decorating classes. I decided to put some videos on You tube and launched a website so my students explore and refresh all they had learn in the classroom. At the time there was not a lot of cake decorating tutorials available on the internet and people were loving my tutorials because they were craving the information.
The most challenging aspect of running my business is time. Time management is hard. At some point I needed to deal with email, questions, Facebook, my website, traveling, classes, tutorials and cakes. It can be overwhelming and there’s no way to do it all.
The most rewarding aspect of my business is that I get to help others. I love helping people. I never started the You tube videos because I wanted to make money or be famous. I just wanted to help people and teach them what I knew. Being able to see them learn and grow makes me really happy.
My advice to individuals exploring entrepreneurship is to stay honest and be original. That would be my suggestion. There’s nothing original about doing the same buttercream tutorial that has been copied a million times. Bring something new to the table. There are too many people doing the same thing and people won’t be able to achieve much if all they do is keep repeating what is out there.
In terms of how entrepreneurship affected my family, I don’t have as much time to do both so I need to just work around it and make the best of the time I have.
The people motivates me. Throughout my career I’ve been able to help so many and they thank me so much for the help. I never had that when I was learning cake and I wish I had someone teaching me. I am glad I can help.
I don’t know what the future will bring. I live day to day and I don’t like making plans. It’s all in God’s hands!