Thank You, and Stay Sweet!

As I take the initial plunge into starting my own custom pastry business, I am reminded over and over again why I got so excited about the business of pastry in the first place.  Every part of the pastry process makes me happy; the preliminary Prismacolor sketches that I make while hashing out a design, the meditative trance that takes over during the mixing, baking, and decorating, the careful photo shoots, and the crucial delivery of the finished product, a beautiful product that I was able to bring to life with a few kitchen ingredients.  I am charmed by the idea that I am bringing happiness to others and elevating their celebration to another level of perfection.  In pastry school I was taught to be precise and graceful, and I embody that in every treat that comes out of my oven.  It is so special to be present at someone’s special event, and I’m honored that you’ve chosen me.

As 2017 approaches, I am more motivated than ever to reach the pastry goals that I have set for myself.  I hope that you’ve been captivated by my posts…  I intend to give readers a glimpse of what life is like baking in both the professional and home kitchen.  In addition to documenting my cake orders, I’m excited to take my readers along on more pastry crawls through New York and Chicago, and to get them excited about the production and presentation of beautiful pastries.  Happy New Year!

Two of my cake orders are featured in this post.  One cake is comprised of three layers of matcha cake, two layers of white chocolate ganache, vivid matcha buttercream, matcha shortbread garnish, and raspberries.  The other is three layers of rich chocolate cake, two layers of semisweet chocolate ganache, orange buttercream, blood orange slices, and semisweet chocolate curls.


Chocolate Vanilla Red Velvet Cookie Cake

Clear out your fridge and make way for cake, it’s holiday time!  I’ve been fighting a constant battle in my fridge for the last few days.  Cakes are a commitment… if that stray can of soda gets a little too close, it might bump the cake and cause chaos.  Cake surgery is no fun!  I’m pleased to report that this cake survived the tumultuous battle ground.

Intended to please a large crowd, I designed it as a twist on the Neapolitan flavor combination.  I replaced strawberry with red velvet to add holiday color.  In between each cake layer I piped a thick layer of vanilla buttercream and an equally thick layer of rich semisweet ganache.  The cake is topped with semisweet chocolate sauce.  I added marbled sugar cookies with edible gold leaf to match the red cake.

Once that cake-shaped-space frees up in the fridge, it fills up fast.  Best to fill the void (in the fridge, and in your life) with more cake!