Cake Central Magazine | 1
letter from the editor
T
his issue’s “Your Slice” asks cake makers to name their number-one cake superhero. But to be honest, I look up to many extraordinary cake makers. One of the best things about the members of the cake community is their generous spirit and their willingness to help a fellow cake maker in need. This month my cake superhero is, hands-down, Jennifer Bratko of BeyondButtercream.com in San Francisco. Some people will go their entire lives without using the words “cupcake emergency,” but last month I found myself saying it on two separate occasions! In both instances I was in Seattle and needed a cupcake delivery to downtown San Francisco within a very short time frame. On both occasions, I called Jennifer who saved the day. She created several gourmet flavors for me, decorated the cupcakes deliciously, and delivered them on time. If that’s not the work of a true cake superhero, then I don’t know what is! I am so pleased to be able to spotlight this superwoman on page 12. Thank you again, Jennifer, and I can’t wait to see what you do next! Sincerely,
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contributors magazine
CEO
Jackie Shaffer COO
Heath Shaffer SENIOR EDITOR
Justine McDaniel ASSOCIATE EDITOR
Andi Satterlund CONTRIBUTING EDITOR
Robyn Broker DESIGN
Leanne Winslow
Jessica Harris
Leanne has over 10 years of cake decorating experience, and she is the previous owner of a Seattle-based custom cake shop. Her extensive experience as a judge, decorator, business owner, and figurehead in the cake industry has given her a unique and valuable perspective on everything cake.
Beautiful, funky, trendy cakes are her passion! Jessica is a completely self-taught cake designer who has developed new and creative techniques for making simple, graphic, clean and stylish cakes. Her popular blog, jessicakesblog.blogspot.com, documents her journey into the world of cake decorating and is filled with simple how tos and instructions to help others become better cake makers.
Kit Oliynyk fiorine.tumblr.com ASSOCIATE EDITOR/ ASSISTANT CREATIVE DIRECTOR
Katie Shuy ASSOCIATE EDITOR
Rose Thompson LETTERS TO THE EDITOR
[email protected] SUBSCRIPTION ORDERS
cakecentralmagazine.com ADVERTISING INQUIRIES
[email protected] TO MAKE SUBMISSIONS:
[email protected]
On the cover: Sonia Savo and Sandra Vona It took pastry chefs Sonia and Sandra several sketches before they arrived at the perfect idea for the centerpiece cake on this dessert table. “We wanted the cake to be very elegant but not ‘over the top.’ We wanted to make sure the cake would blend in nicely with the rest of the desserts.” Small sugar flowers added a touch of interest to the cake and created continuity with the other desserts on the table. Sandra Downie provided the colors and theme, and the bakers’ imaginations took over to create this stunning cake. See more of Sonia and Sandra’s cake on page 32
Cake Central Magazine is not responsible for errors in advertisements, articles, photographs or illustrations. While an effort is made to ensure the quality of the content and credibility of sources listed in the magazine, Cake Central Magazine provides no warranty — expressed or implied — and assumes no legal liability for the accuracy, completeness, or usefulness of any information, product or process published in the magazine. Cake Central Magazine is not responsible for readers’ misinterpretation of images in the magazine in such way that might cause injury or damage. Examples of such misinterpretation might include the use of items that appear edible but are not, such as natural flowers that might be poisonous, modeled sugar flowers that contain wires, etc. The views and opinions of the authors or originators expressed in the magazine do not necessarily state or reflect those of Cake Central Magazine, its principals, executives, Board members, advisors or affiliates.
Cake Central Magazine | 3
table of contents
10
10 Your Slice Who is your cake superhero?
12 Spotlight Jennifer Bratko
14 Sketch to Cake Jessica Harris
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18 Dessert Tables 82 Purple and Blue Cakes
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132 Web Browsing Brown Eyed Baker
133 Tutorial
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138 Recipe Special Pear
142 Grilled Desserts
Cake Pops
136 Ever Wonder Gelato vs Ice Cream
Cake Central Magazine | 5
editors’ introduction
SENIOR EDITOR
T
hey say laughter is a universal language, and I believe that food is, too. For centuries, food has provided a common ground between people of all types. It is a vehicle for sharing cultures, a representation of the comfort of home, and a means of making people happy. Dessert, especially cake, fulfills this role perfectly, allowing us to celebrate, inspire and bond through the making and eating of food. As I step into my new role as Senior Editor of Cake Central magazine, I am excited to develop this bond with you and to translate my love for what food represents onto these pages. Although I am first and foremost an editor rather than a cake-maker, I am passionate about the mission of this magazine to support and inspire the cake community. My work with newspapers and magazines has brought me to Cake Central, and I could not be more overjoyed about this opportunity. Journalism has always appealed to me for its ability to tell stories that influence and affect people’s lives. In their own way, cakes tell stories, too; there is a tale behind each one. These stories are what inspire us all, whether to bake, to write, or to eat! Cake Central will continue to tell the stories you love to read, and we will strive to provide you with the best photos, reviews and recipes, as always. I can’t wait to get started.
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ASSOCIATE EDITOR
W
hen I first saw Cake Central magazine, I knew I’d fit in well here. The level of creativity and skill I saw while skimming through an old issue kicked my imagination into action. Looking through all of the elaborately decorated cakes, I was inspired, and I found myself dreaming of what I could bring to the magazine. While I dabble in a little bit of everything crafty, knitting is my primary hobby. In my free time I run a knitting and crochet blog, and I design knitting and crochet patterns. On the average evening, you can find me curled up in a chair with a sci-fi tv show on and knitting in my hands. I might be making swatches to test out a color combination, or I might be making yet another cropped cardigan (they’re my favorite). I’ve always been interested in color and design, and knitting and crochet give me a creative outlet. While my chosen medium is yarn, cake holds a special place in my heart. When I was a kid, my mom dabbled in cake decorating. I have vague memories of her practicing buttercream roses on a slab of marble, but what sticks out clearly in my mind are the puppy and pony cakes she made for me and my sister. Some of them looked like our favorite toys; I remember a pony cake that was decorated to look like my sister’s favorite palomino Breyer horse. Some of them looked like our actual pets; my mom made me a cake that looked just like my springer spaniel puppy. I was pretty young and remember very little of those birthdays, but I remember those cakes! As an avid crafter and writer, I’m incredibly excited to be joining the Cake Central team. I never imagined that I would have the opportunity to combine both of my passions professionally. Working on this issue was a ton of fun, and I’m looking forward to continuing to work with creative people and beautiful cakes in the upcoming issues.
Cake Central Magazine | 7
letter from editor
I think this is perhaps why it’s difficult to answer just who this magazine is for. Certainly, our target reader is someone who’s passionate about cake, but I personally feel that such a definition is too simple. In the years I’ve spent with this magazine, I’ve come across artists, chefs, scientists, entrepreneurs, architects—all within the world of cake. Each of them has a different and innovative perspective on cake, and through the vast experiences and discussions I’ve had with them all, I’ve realized just how wonderfully diverse this community is. Sure, we all tend to love sugar and pretty food—but there’s a lot more to everyone than that. I believe this is why no matter how many issues we publish or how many cake makers we come across, we can always find something different. It’s hard to believe, really, but just when we think that cake decorating has reached its limit, a sparkly new technique, design, or idea turns up.
O
ftentimes I get asked by people outside the industry just who Cake Central Magazine is written for. “Is it a baking magazine?” “Is it a crafting magazine?” “Why would anyone want to read about cake?” Other than the last question ( just say no to haters!), I have a tricky time answering the questions about just what composes the pages of this magazine. Certainly, there are beautiful photos of cakes, interesting articles, and mouth-watering recipes in each issue, but do those things define it? One of the things I like most about Cake Central Magazine, and one of the principles that we hold dear, is that we don’t fit into any kind of mold. We prefer to be in a state of growth, of change, as opposed to a state of conformity.
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Now back to the question of just who Central Magazine is written for. Well, the short answer is you, dear reader. The long answer is that these pages are intended for anyone looking for inspiration—in the kitchen, on the canvas, or simply in life. The cakes in this magazine represent all the different experiences of each designer coming together; a symbiosis of personality, art, and talent. I do hope that these pages are able to inspire you each month as they do me. As someone who enjoys cake from afar (and when there’s a fork in my hand) I find it so encouraging that I can be so very impressed by these artists despite not having any skill myself. Because isn’t that the purpose of art, after all? To inspire. To evoke a communal appreciation for something beautiful. And that’s just what cake does. Which is why this magazine is for so many people — and why cake itself will always bring all types of people together.
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10 Who do you turn to in dire times of cakemergency? In Your Slice, you told us about your cake superheroes, from your mom to the top cake masters. Find new inspiration in each others’ answers.
We often must choose between doing what we love and doing something practical. Who hasn’t faced that age-old dilemma? Concerned relatives and skeptical school counselors might have advised you to forgo your passion in favor of a more traditional—and more lucrative—profession. A true artist, however, can’t help but follow her heart, and that’s exactly what Jennifer Bratko did when she quit real estate to become a full-time cake maker. Read her inspiring story on page 12.
Cake Central Magazine | 9
chat | your slice Wiley S. TheCakeDude Redding, CA
WHO IS Your
For this month’s Your Slice, we asked readers who your cake superhero is and why. Up, up, and away!
One night while searching online for cake inspiration, much to the exhaustion of my wife, I stumbled upon a picture on a website of an awesome Abe Lincoln bust cake, with detail so stunningly realistic I immediately had to search deeper. After staring wide-eyed, jaw-open at some of the other ridiculously outstanding cake sculptures by the same artist, I continued on to read his bio, thinking there must be some mistake or secret hidden there, only to learn that this artist, Roland Winbeckler, lives in Redding, CA, the same small NorCal town as I! I wrote him an email that night, and to make a long story short, he soon became a good friend and mentor, and provided a humongous opportunity to help him on 2 episodes of Ultimate Cake Off on TLC!!
Susan F. Cre8iveSue Lowville, NY
Ashley M. bluedaisies United States My cake idol, or superhero, is Lori Hutchinson, 'The Caketress.' Her work is absolutely stunning! She is my cake inspiration, and I can only dream of creating works of art as beautiful as hers. I hope to one day be at her level and would love to take a class of hers if she's ever in the States.
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My mom is my cake superhero! From as little as I can remember, I would stand by her whenever she worked on her cakes. She would give me my very own icing bag and tip and let me go to town on the table next to her. That was a big deal! I always got to practice next to her and help on cakes we did for family, but I wasn't allowed to work on paying customers cake! Until one day she handed me a bag, and she let me help her with the star tip on a character cake. I was so proud to be working next to her! I even got paid to help. She never got into anything but buttercream, but without the knowledge she gave me, I wouldn't be able to do what I do today. We made some of the best memories together while working on cakes. Love and miss her bunches!
Michael C. pastry_queen90 Scotland, UK I would have to say my cake superhero would have to be my nan. When I was a young boy I can remember going to stay with my nan on the weekends, and every Saturday she used to bake cakes for my dad and my uncles for work on Mondays. As I got older my nan started encouraging me to help her bake, not that I needed that much encouragement. So every saturday we both put our aprons on and got started, she even made me a little chefs hat. After those Saturday baking days started with my nan, something inside just clicked, and I love baking. My nan was my inspiration to train to be a chef and always taught me everything she knew. These days I’m a pastry chef at a five star hotel, and I owe it all to my nan. She is and will always be my cake superhero.
Dieuwke (Dorit) T. figarodt Nazareth, Israel My all-time favourite is Ron BenIsrael. He is a real artist! His designs make the most beautiful cakes for all occasions, not only the wedding cakes for which he is famous.
Ingrid B. ingy Cranbrook, BC, Canada
Deborah S. DStauch Camas, WA One of my baking heroes is the extremely talented Jessica Harris, aka mrsmudrash, aka jessicakes. I contacted her over a year ago when I found out she was less than an hour away, and we've become baking buddies since. I am continually amazed and humbled by her talent. Whatever she decides to create is always done to a level of perfection and accuracy that is utterly astounding. Hard to believe that she is self-taught and the busy and wonderful mommy to three young children and still manages to knock our socks off with her creations. I always look forward to seeing what spin she'll put on a cake design next. Go get 'em, Jessica!!!
Shannon O. Shaele Huntington, WV My superheroes are Paula Vega (my employer) and Lauren Eargle (of Frankfort, KY). These women have so much experience and love to make not only visually impressive works but the most delicious cakes and cupcakes I've ever had. They've taught me so much, and I'm forever grateful for their help in cultivating my passion!
My cake superhero? His name is Noah, and he is 12 years old! I had the blessing of meeting Noah and his family a little over a year ago, at which time I found out that he loves to bake. He has such a positive attitude towards life (more so than a lot of adults that I know!). He, at 12, has already decided that he is going to go to summer school so that he can get through the middle and high school years quicker as he really wants to go to culinary school. Noah applied for and received his food safety certificate. His mother told me that when she registered Noah for the course, the administration expressed their concern that she would be wasting her money as they had thought Noah was too young. She replied, "Don't worry about that. Noah has a desire and the passion for this. He will do just fine!”: And he did. He aced the test! Noah recently entered a Cupcake Wars inspired contest in our small town; he made it through the first level and was chosen as one of the 10 out of 45 that would move on to the next level. Immediately he said, "Well it doesn't matter if I make it through to the second level because I am pretty proud to have gotten this far!” Noah did make it through a few more levels until there were four at which time he was eliminated, but, again, although he was disappointed, he still chose to look at it as a blessing! Noah has an amazing talent. Last Christmas he baked and sold Christmas cookies to raise money to buy a Christmas gift for his mom. He has even had a few requests for cakes for birthdays and baby showers. I am so blessed and so proud to call Noah my friend!
Kim K. Kimbecupcake Winkler, MB, Canada My Cake Superhero is my Grandma Gilbert. She started cake decorating in her fifties and loved to make gumpaste flowers. She taught cake decorating and gumpaste to hundreds of people in Edmonton, AB into her eighties and instilled in her grandchildren and her students a love of creating exquisite flowers with your hands. For my wedding she spent a hundred and fifty hours making beautiful roses that were the exact color of my wedding. In memory of her, I have written an icing recipe ebook called Icing Only, and I will always remember her creative spirit and the love she had for cake decorating.
When it comes to baking and decorating, what’s your favorite TV show and why?
We Want to Hear from You! Submit Your Slice answers to
[email protected], and your answer could be featured in an upcoming issue of Cake Central Magazine!
chat | spotlight
My passion for baking began when with my mom letting me "help" her make cookies when I was a small child. Before we knew it, I was kicking her out of the kitchen to take over. When I turned seven, I demanded that I make my own birthday cake. I insisted on making the recipe off the Hershey’s cocoa can. I remember my mom coming into the kitchen to see how I was doing, and I threw the biggest temper tantrum demanding she leave me alone!
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Surprisingly, the cake actually turned out and I earned my chops, so to speak, with the family. It became an infamous family story, and I quickly turned into the go-to dessert person for any family event. Culinary school felt like my calling, but I ended up falling in a completely different direction— real estate. I was an escrow officer, then a realtor. I managed to survive the boom and the bust—and was
miserable the whole time. I would always tell myself I should just quit real estate and make cake. After 18 years of plugging along, something wonderful happened – I fell in love and found myself with a ring on my finger. Like most brides, I got very, very excited about my wedding cake. But, after going on four different tastings with prominent San Francisco bakeries, I found myself completely unhappy with
my options. Their portfolios were pretty, and I have no doubt they would have designed something beautiful, but all the cake I tasted seemed straight from a box of mix. So like a crazy person, I decided to make my own wedding cake. Turns out making my cake was the least stressful part of my wedding! To my surprise, everyone at my wedding claimed my cake was the best they had ever eaten. I thought they were just being nice to me. But a few weeks after my wedding, a friend asked if I could make them a cake. Next thing I knew, I was buying books on baking and decorating and spending countless hours combing the internet for all things cake related (thank you, Cake Central!). I also discovered Swiss meringue buttercream and couldn’t believe something so wonderful had been missing from my life. I dedicated myself to scratch baking and spent all my free time testing recipes and learning as
much about food science as I could. I am especially committed to using fresh, organic, and seasonal ingredients—nothing artificial. I started attending "Iron Cupcake, meet-ups in San Francisco, and I won eight in a row! Then, on a lark, I entered a baking and decorating competition against seven professional bakeries in San Fran-
cisco. I was the only amateur… and I won. It just seemed like all signs were pointing me in one direction. Needless to say, my interest in selling houses was rapidly shrinking, and more and more, I wanted to sell cake. I quit real estate and officially began making cake in 2009, working out of a commercial kitchen. All my clients come by word of mouth, and I am choosy about the commissions I take, so I’m lucky. I am confident in my baking, but every day I strive to be a better decorator. I have no formal training, not even a Wilton course, but I think I manage without it. My biggest influences are Rob Ben-Israel for his clean lines and flawless execution; the Caketress for her couture fashion-inspired designs; Jacqueline Butler for her amazing sugar flowers; and Kaysie Lackey, who I idolize for her amazing extreme cakes. I want to keep my cakes modern and unique, and I’m happy to say that every year in business has been better than the last.
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chat | sketch to cake
Cross-cultural
CAKE BY JESSICA HARRIS
When my sweet, beautiful and amazing friend Alice turned 40 a few months ago, a few of our friends decided to throw her a big birthday bash. I offered to do some cupcakes for dessert, but after thinking about it for a few weeks, I decided that just wasn't enough for Alice! I wanted something more "her." The dessert needed to be sophisticated and personal. Alice is a stunning Korean woman whose culture is very important to her, so I knew I wanted to use that as my inspiration for her cake. I also wanted to do some kind of geometric pattern because Alice prefers modern design to frills and bows. I began searching for Korean patterns online, and when I saw this pattern, my wheels got to turning! I started making sketches and then decided to make it even more personal by writing little sayings in Korean describing what an amazing woman Alice is. I also wanted to put a single
flower on the cake because I remembered seeing a beautiful picture of Alice in Hawaii with a big flower in her hair.... She looked stunning! I looked up Korea's national flower and discovered it is the Rose of Sharon, which I later found out were the flowers in her wedding! I knew the party wasn't going to have more than 40 people, so I decided to make the cake on a smaller scale. The tiers were 4"x 2", 6"x 6", and 8" x 2". I love seeing cakes that have different sized tiers. It's always fun to mix up the heights a bit, and since we didn't need that much cake, it worked out perfectly! She wanted rich chocolate cake, so I made chocolate mud cake with chocolate ganache and vanilla buttercream. I then turned all these ideas into the sketch and based the design on her three favorite colors: turquoise, red, and black. I also decided to put the cake on a striking red cake stand in order to make the Rose of Sharon
신뢰할 수 있는 친구 Trusted Friend
헌신적인 아내 Devoted Wife
축복받은 Blessed
그리스도의 추종자 Follower of Christ
미인 Beautiful Woman
어머니를 사랑하는 Loving Mother
마흔 40
pop. It was perfect!
CREATING THE TEXT I scaled the text and cut two pieces of paper, one 2"x 13", and one 2"x 26"— the height-by-circumference of the cakes. I laid out my text to figure out which words would fit best on which tier, making sure the characters were evenly spaced. I then took each word, turned it over and put it up to my window. I re-wrote the words in pencil lead (graphite is non-toxic) with a heavy hand— press hard! Then, I turned it over onto the cake, lined it up where I wanted it, and traced over the letters again, making sure to leave a tiny indentation and a faint pencil mark. At that point, I got out
신뢰할수있는친구헌신적인아내축복받은그 14 | Cake Central Magazine
my black gel colors (which you can mix with a little vodka to thin if necessary), and began painting over the pattern that was left on the cake when I traced it. Simple! You can do this with anything, not just text!
CREATING THE BLACK KOREAN PATTERN In order to achieve the black pattern on the cake, I used my fettuccine pasta cutter to cut out even strips of modeling chocolate. I then cut those strips into 1" long pieces and set them aside. I taped lined notebook paper to my counter so the lines were going vertical. This would become my guide for laying the strips. I laid a piece of waxed paper (cut 4" w x 6" h—the height of my cake) on top of the lined paper and taped it down, too. I smeared Crisco over the wax paper to act as glue and began laying the black rectangles on the waxed paper, using the lined paper underneath to keep things straight. I alternated the chocolate strips with bamboo skewers, which allowed me to keep each row evenly spaced. That way, each column is a bamboo skewer apart. You only need to use two skewers, though, one before your current chocolate strip and one after it—the skewers can leapfrog as you add more strips. Once I had laid about 4 inch-
es worth of strips, I wet the tops of each one with a little water, untaped the waxed paper, picked it up, turned it over and applied it onto the cake, using the bottom of the waxed paper as my guide along the bottom of the cake in order to keep things square. Once I pressed all the strips onto the cakes, I peeled
off the wax paper. It peels right off, and you're left with the pattern on the cake. I only applied them in 4 inchwide sections because there were so many little pieces to make sure peeled off the wax paper and onto the cake. I developed this waxed paper transfer technique and use
리스도의추종자미인어머니를사랑하는마흔 Cake Central Magazine | 15
chat | sketch to cake
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89 In cake as in life, the use of color provides endless possibilities. A splash of color can instantly change the personality of a cake and set the mood for an event. From cool, calming light blue to deep, bold navy; from delicate, classic lavender to dark, striking purple, these purple and blue cakes are sure to make a statement.
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Romantic, vintage, modern, quirky. Dessert tables offer a range of moods, styles and treats, but they all have one thing in common: their vast potential for aesthetic beauty and stunning flavor. Take a trip back in time, hang out with the guys, or escape on a romantic getaway with these elaborate, elegant dessert tables.
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adore | dessert tables
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DESSERT TABLES A Little Taste of Everything
D
essert tables can be a tricky business. There’s no doubt that making a dessert table can be a huge undertaking; in addition to baking and decorating multiple desserts, you have to choose a theme, find accessories, construct a backdrop, and so on. But when they’re done right, dessert tables make for one of the most satisfying dessert projects out there. They bring life and spirit to any party and provide endless opportunity for creativity. The key to making a successful table lies in a solid understanding of simplicity and color.
Photo By Erin Johnson Photography
Because there are so many different elements of a dessert table, you’ll often find that less is more when it comes to your centerpiece cake. You don’t want your table to look too busy, and you don’t want an elaborately decorated cake to get lost in the spread. A simple cake often works best because it provides a focal point for the eye. It will stand out amidst the diverse,
colorful cupcakes, cake pops and candies that cover the table. A variety of simple desserts will harmonize beautifully when put together on your table. The best way to ensure that your desserts and props unite in perfection is to pick a color scheme and stick to it. Color coordination is the most powerful tool for unifying your table.If you’re in need of inspiration, check out a color website like design-seeds. com. It provides hundreds of different color palettes, each based on a particular photo or concept. Choose a palette to match your theme, and then plan your frostings, decorations and backdrops around it. The following tables provide great examples of how to make color work for your table. Dessert tables require a lot of work and planning ahead, but once you find your theme and colors, you can let your imagination fly! The possibilities are limitless.
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adore | dessert tables
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A chat
WITH stylist
SANDRA DOWNIE Among her many talents, Connecticut-based styling savant Sandra Downie creates exquisite dessert tables for various events. With a self-proclaimed love for “beautiful living and crafting,” Sandra’s company, Sandra Downie Event Designs, is well known for its smart, sophisticated, and tasteful designs. Here, you can see some of Sandra’s beautiful creations and read about her vintage-meetsmodern aesthetics.
Photo By melanilustphotography.com
Cake Central: did you first get started in design and styling? Sandra Downie: After a bout [of ] cancer, I decided that life was just too short for me to not to be doing what I love. I have always been passionate about making celebrations pretty and personal, so going into design and styling for weddings and events just seemed like a natural fit for me.
CC: Where do you look for inspiration? SD: Wow. How do I answer that without sounding cliché? Honestly, I find inspiration everywhere. From fabric swatches, to fashion spreads in magazines to looking at pictures of nature. Every day I save something that inspires me. I may not be inspired by the entire thing, but it could be the patterns, the letter fonts, or the colors. It just depends on what speaks to me.
CC: What sorts of wedding objects do you like to incorporate in your designs? SD: Oh my goodness, this is an easy one. Vintage treasures! I have been an avid “treasure hunter ” for years, so anything with a story, heritage, or rustic charm screams my name. I am certainly able to design in a modern way as well, but most might call my style “modern vintage” as I try to create a marriage of vintage charm with modern day appeal in most things that I do.
CC: How much dictation of the overall look comes from the couple, and how much comes from you? SD: Any design that I work on is definitely a collaboration between the couple and I. After all, my job is to tell their story, in their way, with my touches. I take clues from them when we have our initial consultations. I listen to what stores they like to shop at, what are their favorite colors, who are their style icons etc. These answers really help to guide me when I give them design feedback and direction. I also must admit, I have been lucky enough to work with clients that let me do what I do and trust that it will come out just as dreamy as they had envisioned.
CC: What words would you use to describe your company's style? SD: I would say our company ’s signature style is romantic with vintage, pretty, and handcrafted touches. I love to craft, and when I am able to incorporate pretty little details into anything I do, I am quite the happy camper.
CC: Any advice for decorators hoping to get into dessert table styling? SD: Find your style and be true to it. Don’t be afraid to take chances. Mistakes happen and you can only learn and grow from them. Also, stock up on pretty cake stands and apothecary jars. They are a must in making sweets look pretty!
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adore dessert tables
BRIGHT AND BOLD Warm, bright colors make this table fun and eye-catching. Gold and glitter details add a touch of glamour and keep your eye moving across the neatly arranged cakes. The large paper flowers break up the solid space of the background and make the dessert table attractively asymmetrical without looking unbalanced.
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Cake By Cake Suite cakesuite.com Cookies By Better Bit of Butter betterbitofbutter.com
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adore | dessert tables
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adore dessert tables
Damask
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Inspiration IT’S ALL IN THE DETAILS
Slick and crisp, this table is anchored by black-andwhite prints. Splashes of green bring color and personality to the modern spread. The square marshmallows, sharp edges of the serving trays and decorative ribbons on the central cake create a clean, crisp feel. The dessert table features the damask print from the background on everything from the popcorn boxes to the toothpick flags, providing a small detail to unite each piece. Each minute aspect and every bold pattern join together for a clean, unified layout.
Cake By The Cake Boutique thecakeboutiquect.com Cookies By Sweeties by Kim etsy.com/shop/sweetiesbykim
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adore | dessert tables
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adore | dessert tables
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NATURAL AND NEAT A beige brocade backdrop allows the bright white treats on this table to stand out. Simple paper goods like the banner, white bags and brown paperbacked labels keep this table from looking too fussy. The white wooden candle holders attractively frame the center cake stand and allow the shorter stands to be farther towards the front of the table where they’re easy to reach. All of the elements come together to make this table look fresh and welcoming.
Cake By The Cake Boutique thecakeboutiquect.com
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adore | dessert tables
CAKES FIT FOR A QUEEN This understated table really lets the cake decorator’s talent shine. Pale blue, pink, white, and gold evoke English elegance in this beautiful spread. Low stands also allow for easy access to cookies and cakes, and the height means the desserts don’t compete with the center cake for attention. Saucers atop the stands add an extra bit of color and offer a great way to incorporate some beautiful china.
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Cake By The Cake Boutique thecakeboutiquect.com
Cookies By Sweet SugarBelle sweetsugarbelle.com
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adore | dessert tables
“I try to create a marriage of vintage charm with modern day appeal in most things that I do.”
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ELEGANCE IN SIMPLICITY White satin ribbons set the tone for this elegant dessert table. The color palette of soft pinks, corals, and off-whites keeps the table sophisticated. The colors even reflect the flavors of the foods on the table: “Delectable almond cupcakes” and “dreamy cream puffs” fit naturally amongst the cream-colored stands. The apothecary jars and neat labels bring to mind a candy shop, rounding out the spread for an overall feel of playfulness and sophistication. Cake By The Cake Boutique thecakeboutiquect.com
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Picture Perfect It wasn't until after her own wedding that Minneapolis-based photographer Erin Johnson realized she could use her favorite hobby in the business world. Soon after getting hitched, she started Erin Johnson photography, an awardwinning studio where she turned her passion into a profession. Erin loves shooting weddings and events because they provide perfect balance of inspiration, creativity and challenge thanks to their romance and candid emotion. For this dessert table spread, Erin collaborated with two other businesses, providing a wonderful example of how perfectly events can come together when vendors work hand-in-hand. Erin captured seven stunning dessert tables that demonstrate how beautiful a dessert table can be. Stylists Sarah Van Veldhuizen of on Solid Ground Vintage Rentals and Carly Dreher of Erin Johnson Photography came up with the table themes, and Sweets Bakeshop ran with their ideas to create beautiful desserts. The bakers said their method was to treat the dessert table like it was one big cake and decorate everything accordingly. Together, the bakers and stylists created a variety of dessert tables, each with a different mood and look. Check out the amazing results of this collaboration on the following pages!
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catching
Cake Central: What drew you to food and event photography? Erin Johnson: We love anything styled and custom-designed. And of course we love anything sweet. We met Sweets Bakeshop about a year ago when we did a winter wonderland-styled shoot. They provided a lovely array of desserts for that shoot also.
TALKING WITH PHOTOGRAPHER ERIN JOHNSON
CC: How did you build a relationship with a wedding vendor like Solid Ground Vintage Rentals? EJ: We hosted a very large wedding giveaway valued at $50,000+ in the fall of 2011. We rallied a bunch of our favorite wedding vendors and we [each] gave away our top package to one lucky couple. It was amazing! Sarah [of Solid Ground Vintage Rentals] was graciously part of that contest. Sarah was also part of the lovely winter wonderland-styled shoot [where] we first worked with Sweets Bakeshop.
help promote their company. You scratch our back and we will gladly do the same for you. CC: Erin Johnson Photography helped style the tables featured in Cake Central. Is this a service you regularly offer to your clients? EJ: We love styling our clients! Once a client books their session with us we take them through our custom styling process. We help them select locations, props and clothes.
CC: When choosing your table themes did you start with the color schemes or the concept? EJ: We started with the concepts and what we thought would appeal to Sweets [Bakeshop]'s potential clients. What themes would people want to use at their events? We also thought about fun and inspiring colors that photograph well. We wanted the shoot to be fun but also useful for marketing.
CC: Do you have any tips for cake makers to build relationships with photographers?
CC: Is there anything you would like to add about the dessert table trend?
EJ: Just ask. We love working with other vendors that have [similar] clientele. We are happy to offer our services to another vendor if they are willing to send us their referrals and help promote our photography like we are willing to
EJ: We love them and look forward to seeing them more at weddings and events. For people planning events and weddings, we would suggest thinking outside of the box and getting ideas from what you naturally love.
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COUNTRY CHARM Old-fashioned aprons, vintage milk jugs, fruit baskets filled with dessert—this table takes us to a simpler time. Pastel flags, tassels and lace set the tone for the table, and handmade heart and pinwheel picks add delightful detail.
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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It’s all about the set-up in this fun table. The curtains provide a backdrop to anchor the overall feel, and the hanging signs above and below the table unite everything. Cupcakes create an arcade game in the background, and though the centerpiece drum cake is small, it provides a focal point. The key to this table is its spirit of whimsy—the scattered popcorn, lollipops of different sizes, strings hanging down from the signs. These touches of purposeful disorganization mirror the spirit of a circus, and that gives this table the perfect feel.
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PLAYFUL PERFECTION
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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Locker baskets, cigar boxes, tins, and hardware drawers bring a masculine look to this dessert table. Deep colors pair with the dark, rich flavors found in the s’mores, salted caramel cupcakes and Surly beer chocolate cupcakes. This spread proves that with a simple background and dark flavors, even a dessert table can be manly.
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Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
WHO SAYS CUP CAK ES A REN 'T M ACH O?
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Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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LIVING GREEN
This forest-inspired spread sits atop a two-piece wooden hutch, which works to provide the table with more dimension as well as a natural vibe. The stylists also used a vintage window to write the menu on, old file boxes to hold cupcakes, and a wooden tool box stuffed with Styrofoam and green fill for the cake pops. The handmade signs round out the table, providing a delicate touch amidst the woodsy features.
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’50s Soda
Shop DRIVE-IN DELIGHT
Everything pops in this dessert table, from the handmade rosettes on the wall to the cherries on top of the cupcakes. Color is key here; the macarons, cupcakes and candies match the old-fashioned tables and chair. Vintage Coca-Cola bottles and a bright red candy machine pull the look together.
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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Pretly in
Pink
SPRINGTIME SPREAD
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This lovely table uses delicate colors, fluffy frostings and frilly accessories to get its point across. The cake sits atop a floral hatbox, and pretty glass stands, goblets and platters support the desserts. With honeycomb balls, streamers and ribbon as the backdrop and fresh flowers like peonies surrounding the desserts, this table comes alive.
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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“Sweets Bakeshop approached decorating the dessert table as though it were one big cake.”
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TRAVEL IN STYLE This whimsical spread makes anyone want to celebrate— and will have you itching to hop on a plane. With brightly colored macarons, a cityscape cake and plenty of vintage suitcases, this table combines a spirit of adventure with popping color.
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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White
Party
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PURE ELEGANCE Everything is white and simple here, and it comes together for a look of delicacy and perfection. The cake pops are dipped in tiny nonpareils; the frosting on the cupcakes ends in perfect peaks. The white feather cake stands out, as do the white pearls atop the cupcakes. This style was invented when Sweets Bakeshop was asked to provide Lady Gaga with a dessert table, and if it’s good enough for Gaga, it’s good enough for anyone!
Cake and Desserts by Sweets Bake Shop sweetsbakeshop.com
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“We want to encourage our clients to break the mold! A dessert buffet doesn't just have to be a table with a banquet tablecloth—it doesn't even have to be a table! It can be a collection of pieces: stacked luggage, dressers or kitchen carts.”
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See Buying Guide for information on purchasing Inspiration Items.
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Little D'Zines Asma Anjum Livingston, GB facebook.com/little.dzines little-DZines
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adore | purple and blue Cake Fixation Stephanie Campbell Woodinville, WA, US cakefixation.com cakefixation
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Midnight Bake Shop Christine Tsui Markham, ON, CA midnightbakeshop.com Photo By: arthurli.ca mbakeshop
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Creme Delicious Inc Sandhya Patangay New York, NY, US creme-delicious.com Photo By: matt cohen-mattedesign.com
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adore | purple and blue Confectioneista's Chic Cakes Ronny Morris Tucson, AZ, US confectioneista.com Photo By: Naomi Boldt confectioneista
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Confectioneista's Chic Cakes Ronny Morris Tucson, AZ, US confectioneista.com Photo By: Naomi Boldt confectioneista
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Diseño Dulce Roselynn Garcia Caguas, PR disenodulce.com Photo By: JR Photography Roselynn
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Diseño Dulce Roselynn Garcia Caguas, PR disenodulce.com Photo By: JR Photography Roselynn
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adore | purple and blue Taaartjes Jessica Woldringh-Visser Hilversum, NH, NL taaartjes.nl Taaartjes
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The Marshmallow Studio Alejandra Morin San Diego, CA, US themarshmallowstudio.com
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Limited Edition Cakes Jeana Millan Madison, NE, US limitededitioncakes.net Photo By: Sheila Koss Jeana77
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Kate Sandy Chicago, IL, US facebook.com/cakegirlontherun Photo By: Kristen Plocinik kate6207
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“Hand piped scrollwork and monograms are simple yet sophisticated details to add to any cake.”
Delicious Desserts Laney Cowan Charleston, SC, US facebook.com/pages/delicious-desserts/207874222593145 Photo By: Brandy Seyller DeliciousDesserts
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McGreevy Cakes Shawna McGreevy Akron, NY, US mcgreevycakes.com Photo By: Em Photography smcakes
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PetiteSweet-CakeBoutique Lynn Watson Peterlee, GB Photo By: Farrow Photography PetiteSweetCake
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The Pastry Tart Bakery Chicago, IL, US etsy.com/shop/pastrytartbakery
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adore | purple and blue Custom Confections Tiffany Pharris Huntsville, AL, US Photo By: shelbybakerphoto.blogspot.com tiffanyp23
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adore | purple and blue Sweet T & Cake Tina Schubert Winkie, SA, AU facebook.com/sweettandcake Photo By: Tracey Chapman Photography teeny82
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Elizabeth Balderaz Houston, TX, US whitestar08
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adore | purple and blue Chantel's Cakery Chantel Engelbrecht Perth, WA, AU facebook.com/chantelscakery sweet-delights
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adore purple and blue Cakes By Justine Orangeburg, NY, US cakesbyjustine.us JustineB09
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adore | purple and blue Cakes By Justine Orangeburg, NY, US cakesbyjustine.us JustineB09
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Cakes By Justine Orangeburg, NY, US cakesbyjustine.us JustineB09
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135 You’ve seen them at birthday parties. You’ve seen them in cute little bake shops. You’ve even seen them at Starbucks. The cake pop has become ubiquitous, and, just like us, you've probably fallen in love with these dainty, tasty little treats. Now we're raising the stakes just in time for summer and filling our cake pops with ice cream. That’s right! The cake pop just got even cooler (literally). Whether you’re planning a birthday party, baking for a bridal shower, or just craving something sweet, these trendy, delicious ice cream pops are the perfect pick. Flip ahead to find out how to make summer’s new favorite treat.
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It is a truth universally acknowledged that ice cream and cake go hand-in-hand. But what about ice cream’s lesser known but equally delicious competitor, gelato? Anyone who’s been to Italy can rhapsodize about eating gelato every day, getting lost in the rich, decadent flavors. So what’s the true difference between ice cream and gelato? We did some investigating (yum) to find out.
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know | web browsing
Brown Eyed
BAKER
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If you’re looking to be both entertained and inspired, Brown Eyed Baker is the blog for you. Bright, vibrant photos of beautiful baked goods are everywhere on this website. If the images alone don’t give you the urge to go bake, the tantalizing descriptions of the food should do the trick. On top of that, the author Michelle, nicknamed the Brown Eyed Baker, shares hilarious anecdotes explaining her own inspiration and how she found herself making her latest recipe. Brown Eyed Baker is a true pleasure to read before you ever even get to the recipes!
Michelle, a self-taught baker, is breathing life back into many forgotten classics like hummingbird cakes, banana splits, and coconut pie. Along with the old favorites, Michelle has come up with a variety of innovative recipes and adaptations including many cocktail inspired and peanut butter and chocolate flavored treats. With a mixture of savory and sweet recipes, she offers something for everyone. If you’re looking for a tasty new treat to try, you’ll find it—and more—on Brown Eyed Baker.
CAKE POPS Some things in life simply need no explanation. For example, why do we enjoy putting baked goods on sticks? Well, it’s cute. We like it. Enough said. If you haven’t heard already, cake has found its new mini-me: the cake pop. It’s the perfect name for this dandy little orb, which we think is even better than the donut hole. Sure, we might be a little biased, but we aren't the only ones who have been completely taken in by the charm of the cake pop. Cake pops, made famous by Bakerella, are particularly useful when it comes to dessert tables. Their adorable look and ready-to-eat packaging make them a staple for table designers—so we thought we’d give a tutorial on just how to create these wonderful baby cakes.
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Cake on a Stick 1 2
In a medium bowl, crumble up cake scraps. Mix in frosting until the mixture forms a ball. Make sure to not add too much. You need just enough for the cake pops to maintain their shape.
4
Place ball on parchmentlined baking sheet and insert lollipop stick. Repeat for desired number of cake pops.
5
Freeze pops for at least one hour.
6
Melt the chocolate melts.
7
Remove pops from the freezer and submerge each frozen ball in chocolate. When removing each ball from chocolate, tap on the surface of the chocolate several times to remove the excess.
8
Place pops on parchment paper or stand upright in Styrofoam to harden.
TOOLS: lollipop sticks parchment paper tablespoon
MATERIALS: cake scraps (cake crumbs), flavor of choice frosting, flavor of choice chocolate melts
3
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Roll a tablespoon of the cake mixture between your palms, forming a ball shape.
If you thought we wouldn’t put our own spin on traditional cake pops, you thought wrong! The only thing better than a cake pop coated in chocolate is an ice cream cake pop coated in chocolate! Yes, ice cream cake has met its cake pop alter ego, and these irresistible, summery treats are great for outdoor parties and kids’ birthdays—or to keep a batch in your freezer for a late night frozen treat! Best of all, you can adapt these instructions to fit your own flavor preferences.
Just Add Ice Cream 1
Scoop a small amount of ice cream onto a parchmentlined baking sheet. Your scoop should be a little smaller than you want your finished cake pops to be.
2
Insert a lollipop stick into the ice cream scoop. Repeat for desired number of pops.
3
Freeze ice cream scoops for at least one hour.
4
In a medium bowl, crumble up cake scraps.
5
Mix in frosting until the mixture forms a ball. Make sure to not add too much. You need just enough for the cake pops to maintain their shape.
6
Form the cake mixture into a disc by forming a ball and flattening it between your palms.
7
Wrap cake disk around frozen ice cream ball, covering completely.
8
Place cake pops on parchment-lined baking sheet and return sheet to freezer for at least one hour.
9
Melt chocolate. Remove ice cream cake pops from freezer.
10
Submerge each frozen ball in chocolate.When removing each ball, tap on the surface of the chocolate several times to remove the excess.
11
Place pops on parchment paper or stand upright in Styrofoam to harden.
TOOLS: lollipop sticks small ice cream scooper parchment paper
MATERIALS: cake scraps (cake crumbs), flavor of choice frosting, flavor of choice ice cream, flavor of choice
Store in freezer for up to one week.
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know | ever wonder?
ratio of whole milk to cream (more milk, less cream), the percent of milk fat is lower— closer to seven percent. This means that the consistency of gelato is less creamy, but it really allows the particular flavor to come through.
You return home from your Italian vacation with ancient ruins, romantic gondola rides, and thin-crust pizza on your mind. Eventually, these sweet memories get stored away along with your souvenirs and travel photos. But there's one thing that you just can't seem to forget-- and no, we're not talking about the Sistine Chapel or the Coliseum. Gelato. You tried strawberry, you tried caramel, you tried stracciatella— you tried so many flavors that you doubt there are any left for you to sample. And yet, you still can’t get enough gelato! Yes, gelato is certainly in a category all its own when it comes to frozen treats. It’s rich, it’s soft, and every flavor is crafted with perfect accuracy. To the untrained palate, however, it may seem that there really isn’t much of a difference be-
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tween this Italian delicacy and regular ol’ ice cream. Fans of gelato insist that there is, in fact, a difference, but they often have a hard time putting a finger on just what it is. Well, have no fear—we’re here to offer a look at precisely just what makes the difference between these two cold desserts. Certainly, both are creamy and delicious, but when it comes down to it, the two desserts are not as similar as they may seem. The primary differences between traditional ice cream and gelato come down to fat content and airiness. By USDA standards, ice cream must have a minimum of 10 percent milk fat. More decadent versions of ice cream can contain upwards of 15 to 17 percent milk fat. However, because gelato contains a greater
As for the air content, ice cream is much “lighter” than gelato due to the speed at which it is churned. Ice cream can contain up to 50 percent air, whereas gelato is closer to 25 percent air because it is churned at a much slower speed. This is part of the reason gelato seems much thicker and richer than ice cream. Finally, you can probably tell that there is a textural difference between the two. This is due to their serving temperature. Gelato tends to be the softer of the two because it’s served at a higher temperature, while regular ice cream is nearly always served frozen. Despite their differences, there is one thing that will always be similar about these two treats: we can never get enough of them! And with all the different flavors, varieties, and shops to try, it’s safe to say there’s room for both gelato and ice cream in our frozen dessert repertoire!
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Who doesn't love getting a group of friends together in the backyard on a long summer night for some burgers and veggies? Grilling is one of our favorite summertime luxuries, right up there with swimming, tanning and taking vacations. And let's not forget fruit, another summertime treat. Who can resist the peaches, nectarines, plums, and berries that ripen just in time for picnics and barbecues. So we thought, why not put those two things together? Thus, we bring you grilled desserts. Toss that cake on the barbecue, stack your fruits on a skewer, and grill away! Delicious, simple, different, and perfect for warm July evenings. Warm fruit isn’t just for Thanksgiving pies anymore!
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139 Everyone loves fruit, and everyone loves dessert. A combination of both? Genius. This month, we chose to focus on pears and came up with three decadent recipes that incorporate this succulent fruit. Experience pear in a whole new way with these tasty, elegant recipes. We offer a twist on tiramisu, a caramel-y bread pudding, and a delightful cupcake.
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PEARS Fruit and desserts come together in wonderful symmetry with these pear-themed recipes. Fruit is often referred to as “nature’s candy,” and pears, currently in season in many locations, add an excellent flavor and unique texture to popular sweet dishes. Many traditional dessert ingredients, such as chocolate and caramel, pair very well with pears, making this fruit a versatile and useful addition to your recipe book!
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POACHED PEAR TIRAMISU 12 sponge ladyfingers 1 cup marsala or brandy 1/2 cup caster sugar, divided 1/2 cup water, divided 2 firm pears, peeled, cored, and cut into eighths 2 egg whites 4 egg yolks 1 cup mascarpone 2 tablespoons cocoa powder, for dusting
Line the bottom of 6 individual serving dishes with ladyfingers, breaking them if necessary to fit them in dishes. Put the marsala, half the sugar, and the water in a non-stick medium saucepan and bring to a boil, stirring until the sugar has dissolved. Add the pears and cook on a gentle simmer for 20 minutes, turning them often until they are soft and glossy and the poaching liquid has reduced by half. Lay the pears on top of the ladyfingers and pour over a little of the poaching liquid. Add another layer
of ladyfingers on top of the pears. In a small bowl, beat the egg whites until firm peaks form. In a separate bowl, beat the egg yolks with the remaining sugar for 4-5 minutes until pale in color and double in size. Beat the mascarpone into the yolks until smooth. Using a large spoon, fold the egg whites into the yolk mixture and spoon the mixture over the top layer of the ladyfingers. Dust each one with a little cocoa powder just before serving.
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enjoy | recipe special CARAMEL PEAR BREAD PUDDING 1 1/4 cups low-fat milk 2 large eggs 4 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon freshly grated lemon zest 1/2 teaspoon ground cinnamon 2 cups cubed, day-old, whole wheat bread, crusts trimmed (2-3 slices) 1 tablespoon butter, softened 1 ripe pears, peeled, thinly sliced 2 teaspoons lemon juice 1/2 cup hot water
Preheat oven to 350°F. In large bowl, whisk eggs for 30 seconds, and gradually whisk in 2 tablespoons of sugar. Heat milk in a medium saucepan over medium-low heat, stirring constantly for 5 minutes or until it begins to steam. Slowly whisk the hot milk into the bowl with eggs and sugar until blended. Whisk in vanilla, lemon zest, and cinnamon. Add bread to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature. In a medium bowl, toss pear slices with lemon juice. In a medium skillet over low heat, melt 1 tablespoon of butter until foam subsides.. Add remaining 2 tablespoons of sugar to butter.
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Arrange pear slices in the pan evenly, increase the heat to medium-low. Allow the pears to caramelize and brown, adjust the heat as needed, do not stir. After approximately 5 minutes, remove pan from heat. Add the bread and custard mixture to an 8 inch, lined and prepared cake pan. Compress the bread until it is submerged in the custard. Transfer the pears slowly, one at a time, to the top of the cake batter. Arrange in a circle. Use a silicone spatula to scrape any remaining syrup over the pears. Set the 8-inch round cake pan into a 9 x 13 baking dish. Place the dish into the oven and carefully add the hot water to the baking dish until it fills to halfway up the cake round. Bake 65 to 75 minutes, or until the pudding is browned on top and set in the center. Carefully remove the pan from the oven. Transfer the 8-inch cake pan to a wire rack and let cool at least 45 minutes.
VANILLA PEAR CUPCAKES WITH CHOCOLATE GANACHE 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1/2 teaspoon lemon extract 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced
Preheat oven to 400°F. Whisk together flour, baking powder, cinnamon, and salt in a large mixing bowl. Set aside. In a separate bowl, mix together the eggs, vanilla, lemon extract, brown sugar, butter, oil, and applesauce on low until well combined. Fold the wet ingredients into
the dry ingredients until just combined. Batter should be lumpy. Do not overmix. In a prepared cupcake pan, distribute batter evenly in cups. Place 2 to 3 thinly sliced pears on the top of each cup of batter. Bake for 20 minutes, or until the cupcake tops are lightly browned and a toothpick tests clean.
CHOCOLATE GANACHE TOPPING 1/2 cup bittersweet chocolate chips 1/2 cup heavy cream
Heat the cream in a small saucepan over medium heat.
Allow ganache to cool for 5 minutes.
Bring to a light boil, pour in chocolate chips, and whisk until smooth.
Spoon chocolate ganache over cupcakes and serve immediately.
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enjoy | grilled dessert
Let’s Throw
SOME CAKE
W
hen you think of barbecuing, you might imagine perfectly pink hamburger patties, succulent bratwursts, or crispy shish kabobs. While there’s certainly an art to these classic dishes, the newest way to leave a lasting impression on your family and guests is to save the grilling for last. Yes, we’re talking about grilled desserts! How, you might think, can grilling and desserts be related? Just take our word for it. Incorporating a few dessert dishes into your BBQ routine just might become your newest summer obsession. Some of the most delicious barbecued desserts use seasonal fruit. The high heat caramelizes the fruit, giving it a whole new texture while enhancing its natural flavors. Almost any fruit works, but we highly recommend pineapple, mango, strawberries, and apple, all of which are tasty on their own or with a favorite glaze. Keep in mind that fruit can be easily overcooked. Sugar burns around 350°F, so don’t walk away from that grill! The length of time between beautifully browned edges and sad little lumps of charcoal is less than you might think.
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While fruit can be a dessert on its own, we all know it’s even better when paired with something even sweeter. Try your grilled fruit on vanilla ice cream with some candied pecans, or drizzle it with chocolate sauce and top with a dollop of whipped cream. Now, we know you’re wondering: what about grilled cake? Yes, it works! And we're in love with it. Most sweet breads grill beautifully. Pound cake is ideal for preparing on the barbecue as it is both dense and firm, and sweet breads grill beautifully. Try brushing the cake with butter and sugar before grilling to give it a toasty, crème brûlée-like crust. When grilling, heat just until marks appear on each side. Also, remember to make sure you are working on a clean grill when preparing your desserts. No one wants teriyaki-flavored cake! The following recipe is a grilled twist on a summer classic: grilled strawberry pound cake with whipped cream. Try it out, and then adapt your favorite summer dessert recipe to fit the grill. The sky’s the limit with grilled sweets— just let your imagination be your guide! If you use a little creativity, you incorporate an infinite number of delicious desserts into your barbecue adventures.
GRILLED STRAWBERRY POUND CAKE Cake should be prepared ahead of time.
1 cup butter 6 eggs 3 cups white sugar 3 cups all-purpose flour 1 pint heavy whipping cream 1 tablespoon vanilla extract 2 teaspoons lemon extract
Prepare a 9 or 10 inch tube pan, and preheat oven to 325°F. In a large bowl, combine butter and sugar. Beat until fluffy. Add eggs, one at a time, and mix until well incorporated. Add the flour one cup at a time, alternating with cream. Mix well.
Finally, blend in the vanilla and lemon extracts. Pour batter into prepared pan, and bake in preheated oven for 90 minutes or until center bounces back when tapped. Once done, remove cake from oven and place onto wire rack to cool.
STRAWBERRY TOPPING 3 cups sliced, fresh strawberries 1/2 cup sugar 1 tablespoon quick-cooking tapioca 1/4 teaspoon salt
Combine strawberries, sugar, tapioca, and salt in a large bowl. Create a large foil pan, and pour in fruit mixture. Cover tightly with foil. Grill foil pan over medium-hot heat for 30 minutes, covered. After 30 minutes, consistency of fruit mixture should have
thickened. Heat for additional time if necessary. On a clean grill, heat slices on pound cake just until grill marks form on each side. Serve fruit over grilled pound cake, warm, in bowls. We recommend pairing with whipped cream or a vanilla bean ice cream.
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enjoy | cake makers
Cake
MAKERS
ALABAMA
MINNESOTA
Custom Confections Tiffany Pharris Huntsville, AL
Sweets Bakeshop Minneapolis, MN sweetsbakeshop.com Photo by: erinjohnsonphoto.com
tiffanyp23 Photo By: tshelbybakerphoto.blogspot.com
NEBRASKA ARIZONA Confectioneista's Chic Cakes Ronny Morris Tucson, AZ confectioneista.com confectioneista Photo by: Naomi Boldt
CALIFORNIA The Marshmallow Studio Alejandra Morin San Diego, CA themarshmallowstudio.com
CONNECTICUT The Cake Boutique Sandra Savo and Sofia Vanos Wilton, CT thecakeboutiquect.com Cake Suite Michelle Ashear Klem Westport, CT cakesuite.com
ILLINOIS
Jeana77 Photo by: Sheila Koss
NEW YORK Cakes By Justine Justine Boone Orangeburg, NY cakesbyjustine.us JustineB09 Creme Delicious Inc Sandhya Patangay New York, NY creme-delicious.com Photo by: matt cohen-mattedesign.com McGreevy Cakes Shawna McGreevy Akron, NY mcgreevycakes.com smcakes Photo by: Em Photography
OHIO
Kate Sandy Chicago, IL facebook.com/cakegirlontherun
A Better Bit of Butter Christine Zadnik-Mehling Cleveland, OH betterbitofbutter.com
kate6207 Photo by: Kristen Plocinik
PENNSYLVANIA
The Pastry Tart Bakery Tawnya Jones Chicago, IL etsy.com/shop/pastrytartbakery
144 | Cake Central Magazine
Limited Edition Cakes Jeana Millan Madison, NE limitededitioncakes.net
Sweeties by Kim Harrisburg, PA etsy.com/shop/sweetiesbykim
SOUTH CAROLINA
INTERNATIONAL
Delicious Desserts Laney Cowan Charleston, SC facebook.com/pages/delicious-desserts/207874222593145
Chantel's Cakery Chantel Engelbrecht Perth, Western Australia, Australia facebook.com/chantelscakery
DeliciousDesserts Photo by: Brandy Seyller
TEXAS Elizabeth Balderaz Houston, TX whitestar08 Sweet SugarBelle Callye Alvarado Lubbock, TX sweetsugarbelle.com
WASHINGTON Cake Fixation Stephanie Campbell Woodinville, WA cakefixation.com cakefixation
sweet-delights Diseño Dulce Roselynn Garcia Caguas, Puerto Rico disenodulce.com Roselynn Photo by: JR Photography Little D’Zines Asma Anjum Livingston, Great Britain facebook.com/little.dzines little-DZines Midnight Bake Shop Christine Tsui Markham, Ontario, Canada midnightbakeshop.com mbakeshop Photo by: arthurli.ca PetiteSweet-CakeBoutique Lynn Watson Peterlee, Great Britain PetiteSweetCake Photo by: Farrow Photography Sweet T & Cake Tina Schubert Winkie, South Australia, Australia facebook.com/sweettandcake teeny82 Photo by: Tracey Chapman Photography Taaartjes Jessica Woldringh-Visser Hilversum, Noord Holland, Netherlands taaartjes.nl Taaartjes
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enjoy | buying guide
Buying
PURPLE AND BLUE INSPIRATION PRODUCTS Silver Bird Necklace Mama Bird and her Little Egg Hand Stamped Sterling Silver Charms with Child's Name for Mom EclecticWendyDesigns.etsy.com Shabby-Chic Ampersand Wooden wedding sign or photo prop in light blue OldNewAgain.etsy.com Fuchsia Plum Bridal Hair Flower Headpiece Vintage-style Wedding Fascinator, Veil Clip GildedShadows.etsy.com Modern Purple/Blue Flower Wedding table decoration Art2ArtColorado.etsy.com Lafayette Frame Collection Shabby Chic set of photo frames MandolinGoose.etsy.com
146 | Cake Central Magazine
Cake Central Magazine | 147
