Tuesday, December 8, 2009
Happy Holidays! This holiday season I would love to help you create that special dish you are looking for! My experience covers a wide range of possibilities and I can work with you to create just what you're needing. This site offers a few ideas as to what I've done in the past, but I am definitely not limited to what is available here. To help you get started, here is a list of prices for certain items and we can go from there! I look forward to hearing from you!
Cakes: 9" - starting @ $30
Cheesecakes: 10" - starting @ $30
As for other catering orders/hot dishes/etc - prices depend on what you are needing and how many people it needs to feed!
Please place all orders for Christmas Eve/Christmas Day by Dec. 21st!
Thanks for looking and I hope to hear from you!
Saturday, June 6, 2009
I was asked to do a commission piece to resemble the birthday girl's picture. This was a really fun challenge, but now that I've seen I can do it - I'm up for more challenges! I've been trained in Wilton cake decorating, so if you have something in mind, I'm flexible!
Monday, May 25, 2009
This is a great Spring-time dessert... Strawberries are coming into season in May and last throughout the summer. My particular favorite is to use locally grown Strawberries, which unfortunately are only available May - early June. This is a cold pie and its a perfect compliment to warm, spring/summertime cook out.
Monday, April 20, 2009
This tart is the perfect finish to a Spring or Summer meal! Strawberries are starting to come into season and they pair perfectly with the tartness of the balsamic glaze and the mellow creamy mascarpone filling. It can also be made with a Port glaze.
Thursday, April 16, 2009
I guess Rainbow Brite won't necessarily pop up as something a kid wants - but I wouldn't be surprised if a 30 year old would request it! I remember my mom making Wilton cakes for me when I was a kid, and it was such a treat. I've been trained in Wilton cake decorating, so if you have a pan - or would be interested in the few I already have - I will gladly make a Wilton cake for you.
I can also work with you on making some kind of shaped cake. The top cake was made to resemble the caterpillar from the kid's book - "The Very Hungry Caterpillar". I used a chocolate cake for the base, and used Wilton buttercream frosting to decorate - so that I could achieve the layers of color. This was a fun cake to make!
Wednesday, April 15, 2009
I made these cupcakes during the Belmont debate. I passed them out on campus - made with a rich chocolate cake and a Wilton buttercream frosting. And hey - if you're a republican and want republican cupcakes - I'll do whatever! But these were just for fun.
When spring rolls around - it's time to pull out all the stops. After Rhubarb pie, comes Lemon Meringue. I always forget how much I love this pie until I make it again. This recipe is passed down from my Grandmother and I'm happy that I can continue on the tradition. I'm sure it would be great with Meyer Lemons as well, although those tend to be more of a winter fruit.
I found this recipe in an issue of Food and Wine magazine.. and it was discussing the fact that milk chocolate often gets shamed by chefs. So I decided to try and make it and I must say - its fantastic! The mixture of the sweet milk chocolate with the pretzel crust.. and the crushed grey salt on top.. it is absolutely heavenly! You won't miss the dark chocolate one bit! (although I have to admit I kinda cheated and did about 1/3 dark chocolate with the milk chocolate... I didn't want it to be TOO sweet).
Sunday, March 22, 2009
Rhubarb is an interesting ingredient for a pie, but when done right its delicious! The tartness of the rhubarb is offset by the sweetness of the pie. You'd almost think you were biting into a raspberry pie! I always use fresh, seasonal fruits and vegetables. Crusts are also homemade using the best ingredients and lots of care!
Other pies I can make:
- Key Lime
- Lemon Ice Box
- and more still to come... I'm willing to try anything!
This cheesecake stands out from your typical cheesecake, as it uses buttermilk as an ingredient rather than sour cream. It also has cornmeal in the crust! Its very creamy and rich and simple. I topped it with a drizzle of aged balsamic and macerated strawberries. A nice stand in to a traditional cheesecake.
Friday, March 20, 2009
These cupcakes are really nice and moist with the addition of buttermilk. I know it sounds rich and heavy, but really buttermilk is a lowfat ingredient! It adds a nice flavor and makes the cake extra moist. These had a simple buttercream frosting, but I think chocolate would also be a great frosting as well.
I've used edible flowers as decoration... but feel free to have your flower arranger top anything I create! I don't claim to be a florist. But I think fresh flowers add a gorgeous element to any dessert. I can certainly provide a blank canvas for any florist to add his or her own creation to.
My Banana Cupcakes are the perfect compliment for any brunch! But don't confuse it with a banana muffin! These are topped with a delicious cream cheese frosting and toasted walnuts. Or for the non nut fans, I can leave the walnuts out and top with some shaved chocolate pieces.