Burned Out Baker's Birthday Bakes, Messy Cakes and other Tired Kitchen Stories

Hey Guys!!!

Welcome back. It's late in the evening, and I am honestly bummed as I had seriously planned to post my kitchen adventures of late on Monday. However, the internet decided to play a dirty joke, freezing all my windows and thus deleting EVERYTHING I had written throughout the day. A two whole weeks worth of material. You can imagine me staring blankly at the screen, with an astounded face...just...WHAT!!! I tried everything...my beautiful work was lost. It was close to 9 in the evening and there was no way on Earth I was gonna type away hours of work again. No...just simply out of the question. My dad, however, had a better idea in mind and made delicious pancakes, which soothed my bad mood and satiated that little craving I had for something sweet. And here we are now.

Let me start by saying that despite it being early in the week, I am very glad to be greeting new days. The week before last was the week from hell. I had so much to do, I still have no idea how I pulled it all off. Now, because Copa Café is now part of a series of restaurants and cafes that hold a 50% promo once a week when paying with a debit/credit card from one of the banks here, I've had my hands full, with heavy baking orders to cater for on Thursdays, which is our assigned day. It's perfectly fine, and I have managed to plan my time accordingly. This, however, leaves me very tired on Thursdays, not wanting to look at my oven ever again. But I also take personal orders and my customer list grows by the month. Now, I received several orders which I took. My menu included a double recipe, double layered Vanilla, Harley Davidson themed Birthday Cake, a triple recipe, triple layered, Vanilla Psychedelic Birthday Cake, 140 mini carrot cupcakes, mini cheesecake brownies, a Butterfinger Lovers Cake, a couple of Tres Leches and another 100 mini red velvet cupcakes (which were a disaster). All of this, FOR SATURDAY. 

Mini heaven cupcakes.
Carrot cake is one of the few cakes I truly enjoy.

And sure, many of you might think, this is not really that much, and very doable. Well, let me tell you that it WAS very much, that it WAS doable, but I only have ONE OVEN AND TWO HANDS. Thank the Lord and my giving father, that I have the best assistants with me in the kitchen: 2 beautifully matching Red KitchenAids. Otherwise, I think I might have crawled back into bed, and begged the heavens to take me. But duty called. And so Friday began. I baked and baked and baked and basically tried to have everything ready for a quick assembly the following morning. The Butterfinger Lovers Cake was finished late in the evening, ready for an early delivery the following morning. All I was missing was one vanilla layer, but it could wait until Saturday. 

I was somewhat relieved until I laid eyes on my mini red velvet cupcakes. The sight that met me was horrifying. My beautiful miniature cakes had all peeled away from the liners. I had taken every precaution to prevent that from happening, but in the end, it was inevitable. Over 100 mini cupcakes basically ruined. My knees almost gave away and it took every ounce of my body to restrain the sore tears that burned in the back of my eyes. It was no use. I had no more time to bake if I was to get up early and somewhat rested to tackle an even harder day. So I called my aunt *relieved sigh* to explain the situation. Thankfully, family can be very understanding and in the end, it was decided that the red velvet cakes were not necessary. So a little bit of a loss there, but hey...it happens. 

The alarm clock rang after what felt like seconds and in a flash, I was showered, ready and not at all eager to continue my unfinished work. So all hands on deck. First, I topped the Tres Leches with satiny Italian Meringue and alongside the Butterfinger Lovers Cake, I had them delivered. Then off to bake the remaining layer, all the meanwhile, multitasking like a boss. Filling layers here, masking over there, leveling cakes here and frosting over there. My entire kitchen was a mess. But slowly, things got out of the way. The mini carrot cupcakes were frosted and were chilling nicely, while I was cutting up the cheesecake brownies, followed by the 12" monster vanilla cake which was covered in colored buttercream splashes as I contemplated the clock and its never ceasing ticking hands.

Hmm...I think I need to practice my piping skills.

But time was running out. 3 o'clock in the afternoon and I was still frosting the cheesecake brownies. I had to hurry. The party started at 5. Thankfully my mom has heading out and she kindly and swiftly delivered the goodies: 140 mini carrot cupcakes, mini cheesecake brownies and a massive Vanilla Birthday cake. The minute the car left home, I felt a tidal wave of relief wash over me. I felt free. But I still had one last cake to finish and I hadn't the slightest idea of how to even begin the decorating task ahead. So I took it step by step. First, centering the words Motor and Cycles, piping as accurately and patiently as I could. The cake wasn't due until 7 later that evening. So, I took my time. Then came the words Harley-Davidson...let's not go there. Kinda wonky looking and slightly abstract, I kept smoothing, piping, removing, smoothing and piping frosting over and over again because I couldn't get it right. In the end, my efforts had to do. It was impossible to get it right. By 6:oo p.m. I cleaning the edges and placing it in the box. THREE HOURS PEOPLE! THREE!!! I took three hours to pipe all that and finish it. 

The picture doesn't do justice to the cake
...nor do my abstractly piped words

I am eternally grateful to know the cake was thoroughly enjoyed and even more grateful to know that my cousin was the customer. I say this with absolutely no intention of degrading my work or being more lenient on myself because it was family, but there is a sense of trust and they know I tried my best. I don't know how someone else might have reacted. Now I know...if I ever get asked to make a similar cake, I'll show them this one and let them be the judge whether or not they wish for me to make the cake. 

It was over. It was finally over. I felt lighter than air and regardless of the impending sleepiness, I showered, pampered up and joined my younger cousin's 80's themed, neon, psychedelic 12th birthday party. And guess where it took place?...Yup, at Copa Café. My aunt, a truly creative mind, transformed the place entirely and it looked awesome. A real 80's blast from the past scenario. While I was doubly the average guest's age, I still stuffed my face with mini burgers, pizza and chicken drumsticks and burned my tongue sucking on SweetTarts. I never want to lose the kid inside of me. By 9:30 at night, the last of the kids were leaving reluctantly, having failed to persuade their happy parents to let them stay longer. It reminded me of those birthday parties I never wanted to leave. I left around 11:00. I stayed and helped clean up. The place looked spotless and no sign of a birthday party remained. It was kinda cool. 

I think I slept in. I don't really recall Sunday. I was very excited as the magazine spread I appeared in finally made it to my hands!!! The article featured graced the Women Entrepreneurs section, and we spoke about the Café and my culinary education. It was the highlight of my day and I celebrated by baking, but at my own leisurely pace. After the past few days, it was very welcome. In the evening, I joined my parents for a movie. Yes, I am 25 years old and yes, I went with my parents to the cinema, ordered a medium coke and a large popcorn. And guess what we watched? The Adventures of Mr. Peabody and Sherman. Despite my mother's reservations and wanting to catch 300: Rise of an Empire, she laughed and enjoyed the movie. My dad and I, on the other hand, adore animated movies and we absolutely loved it!!! I could watch it again, anytime. It was still early when we got back, but it didn't stop me from changing into my PJs and jumping back into bed. I was out like a light in seconds.

Gracing the Women Entrepreneurs Section

The alarm rang...it was Monday again and a new week. I was sleepy but content. I vowed to decline personal orders, which I did...but only because my customers needed cakes for Thursday and I am way over my head, baking for the cafe. Guilt trip avoided!  I still baked on the side though. My dad turned a whooping 62 on Thursday and although his all time favorite is an old fashioned Apple Pie, he asked me to bake him a Vanilla Cake. I assembled it nicely, with a crunchy Almond and Dulce de Leche filling, frosted in a fluffy Vanilla Buttecream. It was very good! He also didn't want a birthday dinner, which is what usually takes place, so my parents and I joined my grandmother and my aunt for a birthday lunch at a rather newly open place called The Market. We had all heard amazing reviews from the modern twist restaurant, only to have our high expectations met with a sky high fall. We were very disappointed in everything, from the service to the food. But good conversation kept the mood light...we were very hungry. We cut the cake later on in the evening, only half of it remaining in the morning. It was only three of us...that pretty much sums up the awesomeness of the cake. 

Happy Birthday Dad!!!

I also introduced a new cake into the dessert display, designed for those who have a daily struggle with sugar or who are looking for something a little bit different. I don't know if you recall a yogurt cake I made for a friend back in October 2012. Well, it's basically the same with a few minor tweaks here and there. Instead of using white sugar, I used Truvia (natural sweetener derived from the Stevia plant) and because blueberries are hard to come by here, I switched to blackberries, which give the cake a whole new delicious vibe. I had to make another one for the very next day as it flew off the fridge. I guess we have a keeper!!! What do you think?

It certainly looks "to die for!"

The weekend came by and disappeared in an instant. I woke up on Monday, feeling energized, like I could take on the world. My mind was reeling with ideas and my fingers were happily typing away. I ran my errands, baked what needed to be baked and sat down in the evening to finish this post. However, my good fortune ran out for the day and in a bad stroke of luck, my work was gone. I fell asleep dazed and confused and woke up to a dingy, grey Tuesday. The day passed by smoothly, but my inspiration was gone. I fell into bed sleepily. Wednesday greeted us with glorious sunshine and I finally managed to sit down for a bit and type away this long novel of a post. I appreciate you sticking by for so long and reading down to this last part. I know you are few who truly take some time to read about my days in the kitchen, so thank you! It's late, and after an entire day baking, I'm sure sleep won't elude me. I wish you a wonderful rest of the week and I'll see you again on Monday.

Until next time.
xx

March-ing in with a Chocolate Overdose

Hey Guys!!!

Welcome back!!! Monday is almost over and as hard as that is to believe, I find it even harder to swallow up the idea that March is officially here. I am also having trouble realizing that it has taken me two weeks to sit on my butt and type this post. To my defense...I haven't been as busy as I have been in a very, VERY long time. Which is in my case, bodes well. Orders are pouring in, and despite my reservations on what constitutes proper sleep and proper breaks, I am very happy with new customers every week. 

Coffee, my pal, I love you.

Now, I'm sure many of you watched the Oscar's last night. Can I just say WOW! Jared Leto, wow, Lupita Nyong'o's winning speech, wow, Frozen's wins, wow. There were many more wows, like the luckiest pizza delivery guy ever and Ellen's amazing Glinda costume and Pink's breathtaking tribute to the Wizard of Oz. I am a movie lover and one of my annual moments of sheer joy is to sit back with a glass of wine and pretend I am also receiving an Oscar. Hahahahahaha. Hey, it could happen. Anyway, let's head back to the kitchen.

But let us go back a week or so. The Red Velvet brownies continue to captivate as orders come in.  As expected, I did not, or let's say I HAVEN'T gotten round to making that Orange Blackberry Cheesecake. I'm a step closer: I bought some lovely berries today. Hopefully, I'll delight my little fridge with that awesome combo soon.  I did end up baking the Chai Cheesecake (which was over-the-top AWESOME...sadly, people here are stubborn and still go for the "classic" Red Velvet. I'm annoyed...severely annoyed) AND the Apple Spice Cake.

Chewy deliciousness in every bite

Now, I've baked an exquisite Apple Cake in the past and because it was more butter based that anything, I was afraid the cold temperature of the fridge would dry it up in hours. So, there I went and simply substituted carrots (from the Carrot cake recipe) for my homemade applesauce and voila! What I got was a pleasing spongy and moist cake. However...yes...there is always a however, the cake tasted anything but spiced apples. I was even tempted to call it Sweet Cake, for that is what is was. It flew off the fridge though. Had  to make one for the next day. To get either/or (apple flavor or spiced flavor) I experimented cooking my applesauce with sticks of cinnamon. All I got was a fantastic smell. The flavor didn't stay. Not even after I added a serious dose of ground cinnamon to the mix. The ground ginger, the all-spice, the nutmeg, the ground cloves...nothing has done the trick. My latest trial has involved cooking the applesauce with cinnamon sticks AND all-spice, reducing the sugar and serious praying. It still sells fine, but no apple flavor or spices going through *face palm* *tired sigh* I'm sure I'll find the secret at some point.

Copa Café's first day with the 50% off promo

Apart from my cake dilemma, my mind has been reeling thoughts by the second, mainly quantities and measurements.  Two weeks ago, Copa Café joined a large group of restaurants and eateries in a huge promo from one of the banks. Basically 50% off your purchase if you pay with their debit or credit card. For us, it's Thursdays, which means a heavy baking Wednesday for me. And despite what you might think (50% off, an entire day, no restrictions) we've gained much more affluence of people and sales have gone up. So yay for us!!! However, that has meant less sleep, less breaks, more work and virtually no free weekends. Hey, I signed up for this...albeit blindly, but you play with whatever cards you get. It has its fun parts though. Like this weekend, I tackled a Butterfinger Lover's cake. I've added a new person to my frequent and amazing customer's list. These people have never doubted my skills or talent and place their faith in my hands everytime. So thank you! 

You really gotta love chocolate!!!

In essence, this chocoholic's death cake is a rich, chocolatey moist cake, filled with an even richer chocolate frosting, dotted with broken Butterfinger chocolate pieces, frosted once again and covered entirely with more Butterfinger crumbs and pieces. The result: a spectacularly, amazing, chocolate creation, sure to cure you of your cravings with a single bite. Not entirely certain I'd eat it, but the reviews came in and I've been ordered a couple more. Hehehehe no need to comment on the greatness of it. 

Lil bite sized fruity goodness

This weekend also involved mini fruit tartlets. The ones left at home were devoured and my customer was more than happy, claiming they were delicious! I'm sure I'll be make them again shortly. Regardless of the fact that my cheesecake experiment hasn't taken place, I did try two new recipes this past week and thankfully they turned out great. Both of them were diabetic friendly, for those awesome frequent customers that visit Copa Café every week and aren't able to try out the sweet goodies. I made a Sugarfree Banana Walnut Bread and awesome Chocolate Drop Cookies. These last ones have low sugar, using both brown sugar and Truvia (stevia derived). The banana bread relies on natural sugar from the overly ripe bananas and a low dosage of Truvia. I was excited when those faithful customers walked in and sat down to enjoy the newly added baked goodies displayed. I promised a yogurt based cheesecake for later on, as to not bore them with the same things. And I will come through with that promise. 

Tempted to try them? Come visit us!!!

And here we are now. Two short weeks recapped and waiting eagerly for what March brings on. I'll post some yummy recipes soon. I'm kinda sleepy and somewhat hungry, but I suspect sleep will win this one. I hope you all had a great Monday and I wish you a happy week!!!

Until next time.

xx

Coffee Hearts and Heartfelt Cakes

Hi Guys!!!

And welcome back!!! It's Monday again and despite the busy weekend, I finally had a Sunday off!!! It's no surprise that I woke up well rested and even managed to make it to my dance class. As usual, coffee is my lovable companion on this sunny day, and while I'm stuck with the odious duty of revising bills and fixing costs, it's just one of those days that nothing can bring you down! Today, I feel on top of the world and I live for days like this. 

My Valentine's Day coffee run was heartfelt and warm

Before I continue with the busy baking week I had, I want to say thank you to a dear friend all the way in India who sent me a beautiful Christmas Card and I received it last week!!! Thank you Kanika!!! You made my week! The shining star is sure to decorate my mini tree this coming Christmas!!!

I was over-the-top excited!!! This was such a sweet gesture!!!

And guess what? Copa Cafe got a makeover!!! Unfortunately for my partners, I wasn't able to stay to the very end of it, but it was a great job!!! 

If you know any great coffee or wine quotes, let me know!

The bar was also given an amazing boost with a beautiful ivy and vine decor. It gives life to our board and makes it far more attractive than it was. What do you think?

For some reason, I find it romantic.

But let us get back to the kitchen. I keep on mentioning that I lack equipment, and more importantly, an oven. While the oven we have works perfectly fine, I need an industrialized convection oven. I often lose precious time waiting for something to be done in order to bake something right after. Not only do I use more energy and electricity, but the time that could be saved baking several things at the same time would be extraordinary! I'd be able to bake more, or use the time to research and even give my fascinating (:p) blog the attention it deserves. SO, as Valentine's Day approached, orders poured in. I was a bit stressed with them, as I needed to have a detailed time plan. I managed to complete them all, in 11 hours. I was dead tired, but very happy with all the results. The menu in general was not the least varied and I took as long as I did, because I kept "recycling" my pans. Again...I need more equipment. I made Red Velvet Cupcakes, Red Velvet Brownies, Mocha Fudge Brownies, Banana Bread, Sugar Cookies and Tres Leches. 

Some of the goodies ready to be delivered

By 11 on Friday, all the baked goods were delivered and I returned home promptly to continue baking. I had orders to fill in for the cafe. I finished them quickly and by 4 in the afternoon, I was back at the coffee shop, enjoying a well deserved caffeine boost. But time was short and in no time, I was back home...again....facing my oven...again. I managed, only God knows how, to complete 3 cake orders in 2 hours. By then, I was running late for a wine night with the girls. Alas, for me, the night ended quicker than I anticipated. I was much too tired to carry on and I had to rise early (yes...on Saturday) to finish off yet another batch of cake orders. It has been the longest and shortest day of my life. There is absolutely no logical way to explain the contradiction I felt on Saturday. My body was running on auto-pilot. At 8 in the evening, I finally got to relax. 

I had loads of fun decorating these beauties

I didn't realize how tired I really was. I slept a little over 12 hours and woke up groggy but rested on a sunny Sunday morning. Unlike the past weekends, Sunday was quiet and no baking took place. I enjoyed my daily morning coffee with Sherlock re-runs (I LOVE Benedict Cumberbatch), ate a lovely Curry chicken for lunch and visited grandma in the late afternoon. Dinner included savory and sweet crepes and back to bed it was for me. 

Aren't they beautiful?

And it's close to being Tuesday now. I finished my baking duties about an hour ago and new on the menu you'll find a Chai Cheesecake, a spongy Apple Spice Cake, more Red Velvet Brownies and hopefully later on this week an Orange Blackberry Cheesecake. I hope you all had a tranquil Monday and I wish you the best for the rest of the week!!!

Until next time.

xxx

Think Back Tuesdays...

Hi Guys!!!

And welcome back!!! It's been gloriously, sunny Tuesday. On retrospect, I imagine I could have accomplished more during the beautiful, shining hours (don't get me wrong, my baking duties didn't disappear). But I did have an epiphany, a life's realization, that I have not been living in the moment. Life feels dulls in those precious seconds, when you realize that perhaps you haven't been living up to your potential. Thankfully, they last only that...seconds. I guess there's still tomorrow to start. How mediocre...hahaha 

My daily fuel :)

Apart from the insightful thoughts of my life so far, I have yet to understand why on Earth it takes me close to two weeks to update my blog. Lately that is. I used to live for my Mondays, on which I would recount the adventures in my kitchen, travels and food discoveries. These days, all I look forward is to my coffee, some shuteye and a little quiet. When did I become the old lady I always feared I would become... I suppose I've always been. Try as I may, my "in-a-minute's" went from "later!" to "I'll try again tomorrow".  Except that THAT specific tomorrow never comes. 

But alas, I digress, for here we are again.

The Heavenly Raspberry Roulade about to be rolled

Trying to mix things up a little in the kitchen, I tried out two different raspberry flavored desserts: a lovely Cheesecake Brownie with a Raspberry Topping and A Heavenly Raspberry Meringue Roulade. With Valentine's Day coming up, and people freaking out with red and pink and white motifs, I decided to join in the craziness and added a little more pink into the fridge. It's not that big of a change, but they have received positive reviews; a little something, for which I am thankful for. I also broke all records, I believe, for putting off making school related desserts since I graduated. Last week, I made, for the first time since 2012, a FRAISIER. I know! I know! I am utterly embarrassed! Having said that, I am even more embarrassed to admit that I will never, EVER, get the hang of proper folding. I hate it. My genoise brought shame to every sponge cake ever made. Why? Well, apart from the evident lumps of flour and over beating, I, of course, let it dry out; which resulted in a flat bread. Still tasted yummy...Mortifying, but yummy. And, it looked pretty. Sort of...from the sides.  I'll have to go through crates of eggs before I even come close to correcting my folding. I guess practice does make perfect.

I feel guilty posting the horrible genoise

It was a grey sky kinda Thursday last week, the day I should have blogged about stupid stuff like now...just my kind of day...and while my baking duties were not required at the time, I enjoyed a rare moment of peace and solitude with a warm cup of my favorite drink (yes, you guessed it: coffee), watching what has become one of my favorite movies in the past years: One Fine Day. When I have those "I hate the world!" kind of days, this movie cheers me right up...because God knows I would never have survived a day like Michelle Pfieffer's in that movie. HAHAHAHAHA.

Returning to my culinary chronicles, I've been overly analytical on deciphering a way to transfer my mental dessert projects into concrete ones. I already have enough of a hard time dealing with procrastination in order to actually move my butt and get to the baking works. (Answer these out to kill some time!!!) My motivation is running at its all-time low and I bake because I have to. It's my job ... So how do I get back on track? Any bright ideas out there? If you have any...I'd truly appreciate the input. Step one: Quit StumbleUpon addiction.

I do wish to bring something different to the table, so I'm hoping my free periods of the day   pay off this week. I can't promise anything. Except a picture of the Heavenly Raspberry Roulade and the Cheesecake Brownies...for next week that is! I'll post recipes again soon!!!

Good night and have a great week!!!

Until next time!!!
xx

25 Birthdays Later...Here We Are

Hi Guys!!!

Welcome back!!! We are now on the last week of January. Time seems to be slipping away and I have yet to even begin on my New Year's Resolutions...not surprising right? I'm certain I am not the only one. 

Copa Cafe...try it next time you're in town

On side note, I turned 25 years old this past Sunday. I mentioned last time that I am not a fan of celebrating my birthday. There's just something awkward about the entire occasion. But 25 seems like a milestone, so I decided it needed to be commemorated. And although there was as slight dilemma with the cake, all in all, my birthday could not have gone any better. Thank you Mom. The chocolate cake was delicious!

Last week, was also my best friend's birthday. Seeing as she is in merry ol' London, all I could do was send her flowers. And so I ordered flowers online to be delivered to her, alongside a package of candy. However, the delivery people failed to follow the instructions left (call her as she works during the day) and left the flowers on the street. So, of course, they got stolen. I was a bit more than disappointed and even wrote a rather nasty email. But luckily, my brain kicked in and I realized that being rude wouldn't get me anywhere. So I rewrote the email and it seems that my judgement call was right, as they have agreed to redeliver the flower package at their own cost. Lesson learned: never make rash decisions or rant out when you're angry. It doesn't do anything for you. Hopefully the new delivery doesn't get stolen. 

Pure Decadence

Going back to 2013, for Christmas, I made a Sherry Almond Trifle (a recipe I had been wanting to try out for years...YEARS!!!) and a Christmas Dulce de Leche Wreath. Some found the trifle a tad too sweet and soaked in liquour...hehehe. I really liked it, in small portions of course. It does pack a punch. The wreath, on the other hand, was a hit! Choux paste piped into rings, hollowed out once baked, filled with dulce de leche, toasted almonds, and whipped cream...wow. Just wow. The dessert is filled with flavor and surprisingly, light on the palate. It was the right amount of sweetness and on the messy side, just my kind of dessert. My aunt ordered one for a dinner and her guests were absolutely stunned by it. Not a praise to me or my baking, but the dessert on itself, it was gone by morning. I most definitely recommend you to try it!

Try it!!!

I also made another beautiful rose cake for a small wedding. It's the first wedding cake I've made, with tried out recipes, so I was confident in my skills. My mom kept asking if I got the correct size, if I was sure that was the cake the customers asked for, making me nervous in the process. In the end, I got both right, and although I didn't hear any comments, I take it as a good sign. At least no one complained.  Other than the few personal orders, my routine is pretty much the same; baking the same cakes for the cafe. It does become a bit boring at times, but you have to bake what sells. On a brighter note, I have been working on a menu for February that is sure to shake up my routine. Let's just pray I have enough time and equipment to fill up that fridge. 

Roses really are elegant

I am happy that so far, the year has gone smooth and things are most definitely falling into place. This time, last year, I was a mess, trying to find a job, slightly depressed (I hate packing and moving). My nomad days seem over (sadly)...contradictory...I know, but that's just me, hehehehe a complete mess. At 25, I have two degrees (if being a Chef counts, which of course, it does), part-ownership of a business and a fully running kitchen. So far, so good.

To the next 25!!!

I apologize...yet again...for my late posts and I shall try harder to keep up with the schedule! Good night and have a great weekend!!!

Until next time.
xx

Dulce de Leche Wreath

Adapted from Good Housekeeping

Perfect anytime of the year

• 
  
• Ingredients:
• 1 1/2 C. sliced almonds
• 1 stick butter
• 1 C. water
• 1/4 t. salt
• 1 C. all-purpose-flour
• 4 large eggs
• 1 C. heavy cream
• 1 can (13.4-ounce) dulce de leche
• 2 T. confectioners' sugar
• Strawberries, for garnish
• Fresh mint leaves, for garnish

Preparation:

Preheat oven to 425F. Line a large cookie sheet with parchment paper. Using an 8" plate or 

cake pan as a guide, trace a circle on parchment paper.

On a jelly roll pan, spread almonds in single layer. Toast 4 to 5 minutes or until golden 

brown, stirring occasionally. Cool almonds in pan on a wire rack.

On a large saucepan, heat butter, water and salt to boiling on medium-high. Reduct heat to medium-low and add flour. Stir continously 1 minute or until mixture leaves sides of pan and forms a ball. Continue stirring 2 to 3 minutes or until mixture begins to coat bottom of pan. Transfer to large mixing bowl and cool 2 minutes.

With mixer on medium speed, beat mixture for about a minute. Continue beating and add eggs, 1 at a time, then beat to 2 to 3 minutes longer or until satiny. The mixture should still be warm and cling to the side of the bowl. Congrats! You successfully made Choux Paste!

Transfer dough to large piping bag fitted with 3/4" plain tip or to large self-sealing plastic bag with one corner cut to form 3/4" hole.

Using the traced circle as a guide, pipe dough onto parchment on cookie sheet in 1" thick ring just inside the circle. Pipe a second ring inside of first, making sure the rings touch. With the remaining dough, pipe a third ring on top of the center seam of the first two rings. With a moistened finger, gently smooth dough rings where ends meet.

Bake for 20 minutes. Reset the oven to 375F and bake for 25 minutes or until golden. Remove wreath from the oven; with the tip of a small knife, make several small slits all over to release steam. Bake for 10 minutes longer. Cool the wreath completely on the cookie sheet on a wire rack.

While the wreath cools, whisk cream until soft peaks form. In a large bowl, with mixer or a wooden spoon, beat dulce de leche for 5 minutes or until soft. Gently fold in the toasted almonds into the dulce de leche. With a long serrated knife, slice the wreath horizontally in half. Remove and discard the moist dough from inside. With a spatula, spread the almond mixture into bottom of wreath; top with the whipped cream and replace top of wreath.

Dust wreath with confectioner's sugar and garnish with strawberries and mint leaves. 

Writer's Block, Baker's Block...Be Kind 2014

Hi Guys!!!

Welcome back!!! It's well past mid-January and to my surprise, this is the latest I've ever delayed a post. It seems 2014 and I got off on the wrong foot. I hope you enjoyed your holidays and are settling into your routines nicely. I managed to enjoy of couple of days without baking back in December. My weeks had been very busy with many orders to bake and deliver. But it was worth it. As you saw, I was able to decorate some sugar cookies quite nicely and it was my very time, so I was very proud. My sister enjoyed it as well. She said it was relaxing. 

Now, going back to 2013, I was asked to make a trial Tres Leches cake for a restaurant. I was initially anxious, as I had never made one before, and I am not particularly a fan of it...too sweet. But I obliged and got fairly positive reviews. Earlier this year, it was a go and I began to cater for them with 2 cakes per week. However, I've had to tweak the recipe a couple of times now, as there seems to be something not right every time. I honestly have no idea how to improve the cake, so if you have any ideas or advice, please do share. I've used my adapted version of The Pioneer Woman's Tres Leches. So far, the cake is either, too dry, too sweet or some other reason. The first time, too sweet and dry.  I tried reducing the amount I poured over the cake: too dry. I added more milk, let the cake bake for less time for a spongier cake...if I fix something, some other thing goes wrong. I adapted the liquid measure to less condensed milk, more evaporated milk and more heavy cream. I guess the saying "practice makes perfect" fits just right. I'll perfect the cake at some point.

Tres Leches...with a cherry on top hehehe

And guess what? I'll be turning a whooping 25 this coming Sunday and although I have never been particularly eager to celebrate my birthdays in the past, a quarter of a lifetime (assume 100 years is the goal) is quite something to celebrate. Back in September, I had a design in mind for my 25th birthday cake. It would depict all my favorite characters from different books, TV shows and movies. However, I have come to realize that cake is best left for another time, as I should have started working on it already. I can still save it for my 50th, right? Truth be told...my creative spark, alongside my writing inspiration have abandoned me for the better part of January, however, a little seems to be seeping in every day...hence the post, right? 

I've been meaning to try out new summery desserts. Here in Honduras, our seasons are different. We have only two: dry summers and wet winters. Summer is approaching and the hot weather is right around the corner. But, I do have a head start in my experiments, as we are currently experiencing a wave of cold fronts. How do you feel about lemons and oranges? Or coconut and pineapple? They are perfect matches and I hope I come up with a some brilliant desserts to glorify my dessert fridge at the cafe. After all, the great thing about being head chef and co-owner is I call the shots. Talk about power...Which reminds me: I was interviewed this month on my short culinary career and new business adventures and it's coming out next month. So here's the preview:

I'll post the actual magazine publication when it comes out.

Anyway, I wish you all a happy week and keep coming back. I'll make sure I keep my posts on time.

Until next time.
xx