Sweet Hearts

"Cray cray adorbs!".  Those were the words uttered when one of my cooks spotted the multiple trays of these Valentine macarons.  I must say I have to agree!  We make A LOT of macarons at the bakery, so why not make heart-shaped ones too?  And while we're at it, why not stencil little love notes on them?  And while we're STILL at it, why not stack them on a bed of pink krinkeleen and put a bow on it?

We used a chablon to help us pipe the same chubby heart shape every time.  And just as every hipster has a tattoo "guy", we have a laser cutting "gurl" who helped us make itty bitty font stencils.  These "petits coeurs" also make great cake decorations, seen below on our "gateau for two".  Who's gonna be YOUR lucky Valentine??

"Gawdy Italian"

With a very busy banquet room below our main dining space at the restaurant, I've become quite accustomed to making cakes for these events.  Birthdays and anniversaries are the norm, and so far, we've done one wedding.  Our standard cake offerings take their flavor profiles from the petits gateaux we feature in the showcase, and get bumped up into larger, grander versions of themselves for parties.  For almost all of our clients, this suits just fine considering the variety they can choose from.

Some recent patrons, however, have been wanting something a little more familiar to their childhood fêtes.  Last week, I got a request for a "white trash" birthday cake.  The words "duncan" and "hines" were spoken in that same conversation.  Did I turn my nose?  Absolutely not!!  When it comes to cake, I am no snob.  We proudly delivered a 4-layered, super buttery yellow cake (made from scratch) with obligatory domed top and birthday sprinkles to finish.  It was a fun departure to swirl the soft fudgy icing all around, trying to get the perfect waves and dips.

But I think my most recent cake request just spawned my all-time favorite cake I've ever made in my life!  The party was celebrating the birthday of an actor whose current role in a popular TV series set in 1920's Atlantic City is garnering him much attention.  Our events manager gave me carte blanche on the flavor, but specifically requested an "old school gawdy Italian" cake to present to the birthday boy.  

So here it is.  Three layers of the lightest vanilla chiffon soaked in the booziest cherry brandy syrup.  A cassata-esque filling of ricotta whipped cream scented with citrus zest and splintered with chocolate shards and amarena cherries.  A sweet dark chocolate glaze.  I got to tap into my antique piping fetish with rosettes and garlands of chantilly.  No offense to Italians, but nothing says gawdy like a maraschino cherry; so on they went, along with sicilian pistachios and candied orange.  Toasted banners of marzipan said it best.

As I'm ADORING the god-aweful beauty & kitsch of this masterpiece, I'm just hoping the birthday boy and the rest of the party will "get it" too.  I wasn't in the room to bear witness, but I heard many photos were taken and even more smiles were grinned.  I managed to sneak a chunk for myself and the team, and hot damn was it delicious!!

"American Pie" Éclair Collection

I wouldn't blame you if you were to tell me you're sick of seeing éclairs on this blog.  I just can't help it!  Last one of the year, I promise!  There really is no end to the "playtime" one can have with this pastry.
For this holiday season, we are showcasing a collection of American pie inspired éclairs: fluffy lemon meringue, spiced apple (with requisite lattice garnish), sweet-salty pecan, and creamy key lime.  Of course, we will also be offering the traditional 9" crust variety, but these éclairs will definitely stand out on the Thanksgiving table.

Mini Obsession

My eclair obsession continues with THE most adorable mini versions!  At only two bites a piece, you can keep guilt levels down while sampling all the flavors.  And the fact that they look like chubby baby potatoes with clothes on make them irrestible to look at.

Halloween Kitch

I can't say I'm much into Halloween anymore.  Probably because I've had to work on this "holiday" for at least the last 8 years of my life.  Although I do enjoy seeing everyone else having fun in their clever homemade costumes, and of course, all that mini candy.  

Now that October is upon us, we are getting the party started with these adorable Jack O'Lantern macarons.  About two and half times larger than our everyday varieties, these little guys get a spray-stenciled face and green taffy stems.  Each happy pumpkin is nestled in its own bed of raffia, and takes pride of place next to our entremets.  

Sitting happily together, it looks like a macaron pumpkin patch!