Changing the name!

Ok, so I'm not sure if I like having my name in the "business" name. I have no idea what to go with. I would really like to have "Brooklyn" in the title, so that's where i'm starting. Please comment with any opinions or vote in my poll if you like one of those names.

Thanks!!!!

Home baked bread.... take 2

Ok, so I decided to try out the Julia Child recipe for white bread again because it was just sooooo damn good last time! This time I decided to try it with bread flour. The dough felt a little tough even though I only needed to add 5 cups of flour. I was instantly depressed and decided to make another batch just in case it didn't turn out right. Keep in mind, each batch makes 2 loafs. Here's what the first batch looked like....


Perfect! It was moist inside... more dense than the batch baked with the all purpose flour last time, but delicious!

The second batch is on it's second rise right now. It should be ready to go in the oven in about 15 minutes. I can't wait to compare! I hope this bread freezes well!

Ok, second batch is out of the oven and cooling. I just cut into it and it's still a little denser than the last time I baked it. The big air pockets are not there when you cut it open. I'm sure it has something to do with this weather. I guess I picked the wrong day to bake up LOTS of bread. It tastes delicious, but not as crisp as I like.

I think tomorrow is going to be another french toast kinda day!

One "ball" of a weekend!

So this weekend I had an order for 90 cake balls as baby shower favors. Half yellow cake, half chocolate cake, and all dipped in white chocolate and decorated in pink and yellow chocolate. They came out great! I can't wait to drop them off in a few hours!

Click picture to enlarge

I decided before I made those to try out a new yellow cake recipe. It was pretty good, but not as good as my regular one, so I re-baked. I ended up with so much extra cake! I decided to turn it into balls anyway and I'm so glad I did! Not only did they taste great in ball form, but it was also my cousins birthday and she invited us to come by with some of her other friends. So, since I hate white chocolate myself, I dipped the rest of the balls in dark chocolate and decorated them with shredded coconut, sprinkles, red sugar, and even more chocolate with a 22 piped on! They were a huge hit. I really couldn't believe how fast they went!

Click picture to enlarge

I still have about a dozen balls sitting on my table that I will drop off to someone else tomorrow. I think I dipped over 200 cake balls this weekend! It really is the best way to eat cake!!!!

Home made bread

Ok... let me start by saying "I hate white bread!" Completely hate it! I'd much rather have multi-grain or whole wheat. BUT... I LOVE home made white bread.

So I was looking for a new basic white bread recipe for sandwiches and such and found a Julia Child's recipe. I tried it last week and messed it up a little. Not that it was hard, I just didn't read it all. It's actually very easy to make. Especially if you have a stand mixer.

This bread baked up so nicely. The crust is nice and crisp with a light buttery taste and perfect texture. Try it! It's incredible!

Here's a crappy cell phone pic

UPDATE: Made some french toast with this bread this morning... OMG amazing! I cut thin slices and sprinkled some cinnamon and sugar into the egg with a drop of salt. Once they were in the pan I sprinkled a little extra cinnamon and sugar. I topped it with some sweet butter and syrup. My favorite french toast!

Another crappy cell phone pic... sorry.

So here's the recipe... it makes 2 loafs! I may try to half it next time, but i'm not sure. So far it keeps pretty well. I may try to freeze a loaf next time.

Ingredients

• 2 1/2 cups water (105-115 F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter, softened

Directions

1. Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy. (I put it in my stand mixer bowl)
   
2. Let sit for 5 minutes until creamy.
3. Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook. (I only added 3 cups at this point)
   
4. Mix slowly until blended then add the rest of the flour. (I added it a cup at a time. I only needed about 6 1/4 cups. Depending on season, weather, and humidity the amount may change)
   
5. Increase speed and scrape down the sides til the dough comes together.
6. (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading-I did about 10 minutes in the mixer and just kneaded it for a minute or 2) til dough is smooth and elastic.
7. Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together-My dough didn't come apart.).
8. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
9. Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature. (I let it sit in the hot kitchen for an hour)
   
10. Butter 2 loaf pans.
11. Deflate the dough, cut in half and turn out onto a lightly floured surface.
12. Roll out into a 9 x 12-inch rectangle. (I eyeballed it)
    
13. With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
14. Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
15. Drop in the loaf pan seem side down, and repeat.
16. Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size. (This is the step I left out the first time)
    
17. Preheat the oven to 375°F and put the rack in the center of the oven.
18. Bake for 35-45 minutes til they are honey brown.
19. Immediately turn out of pans onto a rack to cool.
20. Once almost completely cool, they can be cut.
21. Store in a brown paper bag for a day or two.
22. Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

Kindle malfunction

Ok, so I'm on the train on my way to jury duty and I just took my kindle out of my bag. Last night I had it on and the battery was more than 3/4 charged. I downoladed a new book, turned the wireless off and then turned the Kindle off. Somehow its dead! I have no idea how! I know it shut off. I always check it.

So now I have to spend the day at jury duty with nothing to read. I really hope the rest of the day is better than this. I also didn't bring an umbrella cause it said no rain today.... I really hope I don't get rained on now! At least the train is empty and airconditioned! But moving very slowly.
Sent from my Verizon Wireless BlackBerry

October 4th, 2009

So I decided to take advantage of the 3rd Ave. feast on Oct. 4th. I can't wait! The only thing I'm a little nervous about is all the cupcake competition in the area! Mine may be better, but how do I convince people to try them out with so many others around?

So my plan is to make some standard chocolate and golden and then focus on some specialty flavors. I plan on having lots of my PB&J's, red velvet, chocolate beer, a coconut, a chocolate cherry and I'm working on a strawberry. I can't wait! Save the date!!!!

I really hope to do as well in Bay Ridge as I did in Coney.

Testing!!!

Trying out mobile blogging!!!! Woohoo!!!
Sent from my Verizon Wireless BlackBerry

"Flea by the Sea" update:

Ok, so we already decided that we couldn't afford to continue selling our cupcakes down in Coney, but today we decided to take a ride down and see what vendors came back after the price increase. It was dead! I could not believe how empty it was. There were so many empty spots that several vendors that paid for the smaller spaces were able to spread out and take up two spaces. In total I think there were about 25 vendors!

To make matters worse, I was told by 2 vendors that last weekend the staff members passed out flyers with new lower prices for the month of August. When they showed up today to pay for the month they were told that those prices are not being honored and it's an additional $300+. Needless to say I don't think those vendors will be back either.

They are making a HUGE mistake. They may not be making much money on this, but think about it... if they manage to rent out both tents on both sides at a lower price, isn't that better than having only 20-something vendors total? It's simple logic.

So anyway, it was good for about a month. We did great while we were there, but now it's time to move on.

I think we will be participating in the 3rd Ave. fair on Oct. 4th. I'm really looking forward to that one!

3 cake weekend...

All the cakes from this weekend!!!

This one is for a dog's birthday. (more of an excuse to get together and have a BBQ and few drinks). It's made with red velvet cake and cream cheese frosting. The bulldog on top (Soco) is made of rice krispy treats and covered in fondant.

Ok, here's a pic of cake #2... delivered it tonight. It's the first purse cake we've done, so I know it's not perfect. We really had a hard time with the handle. But I love the zipper look.

Last cake of the weekend! Talk about "Death by Chocolate"! This cake was 3 layers... bottom layer, triple chocolate brownie with chocolate chips... next 2 layers, chocolate cake. The filling was a semi-sweet chocolate gonache and it was covered in chocolate buttercream. It was then decorated with fondant cut-out stars as well as hand piped vanilla purple stars. I LOVE tall cakes!!!! I had so much fun with this one!

New Recipe for rolled fondant... BUST

Ok, so I went out and bought a 5lb tub of Satin Ice fondant for this weekend.... the stuff sucks. I have used fondant so many times before, but this stuff is just too soft and thin. It falls apart as soon as you try to lift it. I don't know what the problem is. Maybe it's just the batch. Either way.. from now on I'm only using home made or Wilton!

Anyway... I didn't feel like making the usual marshmallow fondant, so I decided to try this recipe

INGREDIENTS

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar

DIRECTIONS

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

So far it's just too soft to work with... but I read the reviews and they all say it has to sit for a little bit. I hope it works! Otherwise all the fondant work I need to get done today will have to wait until tomorrow.

Nope... didn't work!!!! Back to the drawing board! Or I just have to stick with the marshmallow

New Stand Mixer!

For the past year or so I have been using a hand me down mixer that's probably as old as me, if not older. It was my aunt's mixer that we used for countless years to make all our cookies and other yummy treats. I always borrowed it when I had a lot to make, but I usually just used a whisk or a hand mixer. Then my aunt treated herself to a new one and passed old glory onto me. It was great, but lately started making lots of strange noises and it really sounded like it was on it's way out. It also developed had a mind of it's own and would just speed up for no reason. It sounded like a helicopter trying to take off.

So, my mom decided that it was time at last for me to have my own brand new KitchenAid stand mixer! She got me a 6qt and I LOVE it! I got it yesterday and I have already used it to make beer cupcakes, a red velvet cake, and some frosting. In a little while I will be using it again to make more frostings. I can't wait! It works great! LOVE IT!!!!!

It also came at a perfect time. The delivery date was scheduled for Friday, the 24th. I have 3 birthday cake orders for the 25th, so having it delivered early was perfect!!!

The rest of the weekend (July 18th&19th)

Canadian dude enjoying a chocolate Guinness cupcake!

Totally awesome little dude enjoying a chocolate cupcake!

Ok, so this past weekend was pretty much a failboat! I sold enough cupcakes to cover the cost of the booth rental as well as the ingredients, but made next to nothing for profits. And for this weekend I baked sooooo much more than usual because I'm so used to selling out by Saturday and not having the energy to re-bake for Sunday. I just can't believe how dead it was.

The worst part of it all is that it really starts to pick up at around 6pm and by 6:30 they're telling you to start packing up. I didn't go home with much, but going home with anything is a little disapointing.

So as it stands right now, we will not be at the FTBS anymore. It's just too expensive and the price just keeps going up. If it goes down again, then we'll see.

July 17th at "Flea by the Sea"

So this was the first Friday where we sold next to nothing! Today was totally not worth it. We didn't even cover the cost of the booth rental, let along the ingredients. I hope tomorrow we at least break even.

Not only that... but now Thor Equities has decided to not just raise the price for the vendors... not even double it.... but it's now double PLUS $75! And it doesn't even include parking!!!!

When this "Flea" opened... we paid $50 for a full weekend. Then for July they doubled it to $100 for the weekend. Now this!?! NO WAY! I'm done.

I'm glad I already decided that this would be my last weekend. I had a great time doing it, don't get me wrong. I LOVE to see peoples faces as they bite into the cupcakes and it shows they really enjoy it.

Today a small group passed by and 2 of the guys got the beer cupcake. The first one who ate it, seriously, I thought he was gonna pass out! He couldn't stop saying how good it was and that it was the best cupcake he ever had. Weather or not it really was, who knows. Maybe he was just being nice. Either way, I loved hanging out with them while they ate the cupcakes and just chatted about beer, cupcakes, photography, tattoos and whatever else.

I love seeing reactions like that and that's what I will miss the most. I really loved meeting people and chatting and sharing my cupcake obsession with the world.

To the other vendors I have met, because all the vendors down there are really awesome, I will miss you all! I'll be sure to pass by and say hi!

Update for this weekend!

So.. for starters... I decided to go with the majority vote and raise the price of all my cupcakes to $3 (since I voted in my own poll to only raise the red velvet).

Also, I baked more cupcakes today than I ever have in my life! I couldn't decide on weather to make the chocolate beer cupcakes or the peanut butter and jelly cupcakes again... so instead I made both! Well, the chocolate beer cake and the white cake... jelly's won't be filled until I'm there.

So, the cake options are:
Golden
White
Chocolate
Chocolate beer
Red Velvet
Banana nut

Frostings options will be:
Vanilla buttercream
Chocolate buttercream
Peanut butter
Cream cheese

I will also have triple chocolate brownies!

Come down and check it out!

Banana Nut Cupcakes

Ok... decided to try out a new recipe. Banana Nut cupcakes!

I love banana nut, so I hope these are as delicious as they look!

I already tried one while it was still hot and I'm not quite sure if it's "cupcake" or "muffin", but it was delicious. As soon as it cools i'm going to top one with some cream cheese frosting and then judge it's "cupcake" quality.

10 minutes later....

Ok, they cooled enough to be frosted and eaten. I tried one with peanut butter frosting and one with cream cheese. They were both incredibly delicious, but slightly more muffin like. They are very moist, but dense. I guess my hunt continues for the perfect banana cupcake recipe.

BEER CUPCAKES!

I've been dying to try these and OMG did they come out amazing! They don't taste much like beer at all, but they are incredibly moist and chocolaty.

I was going to top these with a chocolate frosting, but since I had some beer left in the bottle (I halved the recipe) I decided to pour some into vanilla buttercream. I would like to try these again with chocolate stout I found at a local grocery store.

July 17th, 18th and 19th!

Ok, so I'm going back to Coney Island to sell some cupcakes! Some small changes may have to be made though.

As much as I LOVE doing this... I have not been making any money off it. I charge way too little for my cupcakes and at the end of the weekend I usually only break even. And that's not even factoring in the HOURS it takes me to bake over 200 cupcakes and whip up all the different frostings. So, as much as I don't want to, I may have to raise the price a little and cut back on other things that don't sell as much... like the chocolate chip cookies. Last week I spent over 12 hours just baking over a 2 day period, not to mention all the time in Coney Island selling them.

Now... I really don't want to raise the price of all my cupcakes, so I'm thinking about just raising the price of the red velvet. They take 3 times as long to prepare and the frosting is made with cream cheese. It's probably the most expensive cupcake I bake.

Last weekend in Coney I was able to sell out of my peanut butter and jelly cupcakes at $3 each. They're expensive, but they still don't even cost as much as the red velvets do to make. So I think from now on I will have to sell the red velvet as a "specialty" cupcake to try to compensate.

I really hope that everyone realizes that when you come down to Coney Island to buy my cupcakes they are never more than 12 hours old and all the frostings stay on ice in a cooler. It really can't get any fresher unless you eat it hot out of the oven!

Mr. Met has been picked up!

Ok, Mr. Met has been picked up. I'm gonna miss him so much! Here's the work in progress:

Almost done!

Here we added the white jersey collar and the blue "shirt"
under the "jersey" and added the blue trim.Then we added the noseThe smile looks a little creepy with the lack of eyes right nowHere we did a double layer of fondant
cut out by hand for the back of the jersey.

I can't wait to get all the details onto the cake. This is the largest cake we have ever done! I'm so proud!

DONE!!!!Ok... we just have to place the hat on the head!!!! The hat is made of blue gum paste and Mike piped on the Met's logo with orange chocolate. Looks great! Better picture coming soon!There he is! All done!The back with the last nameLove him!!!!Us with our cake!

More Mr. Met

First step


We just finished building the arms... they're in the fridge chilling before we can cover them with the fondant. Then we can finally start to decorate! So excited!Added the arms Added the blue for the sleevesAdded more white for the jersey.

Ok, so we covered the board with home made orange fondant... took forever! It was just so soft.
The body we covered with home made marshmallow fondant. Worked out fine.
The huge rice krispy head we ended up having to run to the store to buy a box of pre-made fondant. We just completely ran out of the good stuff.

Everything is going to sit in the fridge overnight again so we can start decorating tomorrow. The hat was cut out yesterday, so it's still drying. I just have to add the face, the buttons, and some other details. Tomorrow is going to be a LONG day! It's a good thing I LOVE what I do!

Mr. Met cake update...

I want to pull my hair out! I decided to use some home made marshmallow fondant so that it would taste better.... NEVER again! EVER!!!!

We had to go out and get a new cake board today because the one we had didn't support the cake enough. The only one they had was a really ugly gold, so we decided to tint some of the home made fondant orange and cover the board. The orange coloring turned the fondant into a mushy mess. We had to use a giant chunk of gum paste so that the fondant wouldn't rip. This is a job that should normally take about 10 minutes... it took us over an hour. This cake may be the death of me!

Then I tried to roll out the rest of the white fondant for the torso. This worked a lot better than the orange fondant, but it was still a huge mess. I don't think I've ever had this much trouble covering a cake. And moving the cake from the first board to the second made a huge mess. But whatever... it looks great! I'm so happy. Not even close to done yet, but it looks great.

We still have to make the arms and get them covered and onto the board. The hat has is drying, just needs a brim. Jersey logo is cut out. Need to go get some orange chocolate tomorrow to pipe the logo onto the hat. And the huge job... covering the Rice Krispy head with fondant! Pretty sure I'm going to have to go buy some regular fondant for that.

AHHHHHHHH