"You need to make your buttercream frosting first, then add in some cream cheese. You need to have the full amount of butter to make a swiss meringue butter cream.
How much cream cheese to add? Depends upon how large of a batch of frosting…"
"I'm at Saltys on Alki in Seattle. We will be doing.
Creme Bruleed Pumpkin cheese cake with a gingersnap crust, salted Mexican cinnamon caramel sauce and creme fraiche quinnell and lingonberry compote.
"Sylvain, I think it's a conversation about price first. Real flavors cost real money and cost even more money in labor to produce it. Are you living in the US? We have to compete against cost more then flavor. If people can't afford…"
"That's a good question, I don't know the difference between the two types. Bot probably does.
Do you have a "Corner Bakery" near you? I'd swear they use the R & H as the base for all their bundt cakes. The thing I…"
"I can definately second Bot's recommendation of the creme cake base from Dawn. It's one of the best mixes I've ever come across. It doesn't have the classic mix 'artifical' taste. BUT I have to wonder if it's going…"
"Just watched the whole season 2 , i think tv just make it up too much,so you don't really know how much time they really have to create and produce. You can see how everyone's desserts was really lame at the water park, and then super…"
W- where have you been these days. I am guessing someone snapped you up. I hope that you are someplace where you are enjoying your work again. And they appreciate what a talent you are. Anyway, fill me in when you get some time. I have been so horrendously busy lately...thus my lack of posting, emailing and such. I stink in terms of staying in touch with anyone who doesn't hunt me down lately. But, it is good to be busy so I can't complain. Anyway, would love to hear about you when you have a minute.
Hey Wendy-I have been crazed. So it has taken forever. I just now got around to uploading pics from the summer. And I had a bunch of wedding cakes and bday cakes in addition to holiday orders lately. We are really busy, but having fun. Though we are getting more and more cake and catering orders by the day.
I am also attempting to have a social life outside of work. Which means less posts and responses I guess. At any rate, there is a long drawn out story to go with that...but this is not the place for that topic. What have you been doing is the club still working out for you? I hope so. Let me know what is up when you get some time.
Totally swamped would be a massive understatement. We are opening for dinner this weekend for a charity. We were in the Trib last week and got voted best bakery on the North Shore two weeks ago. So, needless to say we are all running on empty and yet still managing to function on adrenaline. But, it is fun. We are now fully booked on Cake orders through the first wee of October and completely booked on wedding cakes throughout November. Which is great. We are considering a full time dinner thing and expanding into the space next door, but are sitting in a holding pattern on that because we are still a bit shell shocked by how fast this took off. Anyway, that aside...how are things with you? Are you still at clcc? And still enjoying the way things worked out I hope...How were you numbers this summer? I hear things were slow at both shoreacres and Westmoreland this summer, so I hope that you all fared better. Anyway, I am going to try to sleep a bit (even though I want to go work on my display cakes for fall...as I doubt I have much free time tomorrow to do so : )
But, sleep is probably a better thing in terms of functioning tomorrow.
Hey Wendy-sorry it has been so long. We have been getting busier everyday. Today we ran 300 tickets in 90 minutes for lunch (all sandwiches, etc). Plus I have been buried in cake orders (I have 16 next weekend...smaller thank god) and two this weekend. Anyway, we have picked up some commercial bread accounts and have been doing even more breakfasts and such during the week. How are you doing? Still at CLCC? I hope that you have had a good summer, I hear from other club people that business is slower than usual. Anyway, check in when you get some time.
Complete chaos has ensued since last we chatted. Our AC has gone down 3 times since the open house for several days at a time. So we have not opened. The noodle bar nicked our freon lines which blew our compressor. Today it was a balmy 88 degrees by 11:30 and I was shaping croissants. I know you have to be fast...but this was ridiculous. And of course Ann was blocking cakes. We were going to open tomorrow (our 3rd date since the Open House), but with todays events we shut down the ovens by 2pm and then had to clean and wait on the Hobart people to calibrate an oven. So today was a very hot 12 hour day. Many more and longer ones to come.
I did get the gift bag. I found it the other day when we were re-arranging dry storage. Thanks so much. Fitting since I have a tendency to burn my forearms : ) Very kind of you and totally unnecessary. Thanks for thinking of us. And even more for the help.
At any rate, we saw about 200 people that day and people are practically beating our doors down. So, we will be ready...hope the AC is up tomorrow afternoon before the coolers can't handle it anymore : )
I will shoot you an update as soon as we open. Looks like Friday if no more delays occur. How are things? What is happening at the clubs?
Those chocolate cupcakes are from Ann's bag of tricks. It is a great cake in any form...we use it for pretty much any chocolate cake we make and that is why it is also in the signature cake...it is pretty versatile and everyone always loves it.
Wendy---thanks so much for your help on Monday. O know you don't have so much free time these days and I didn't get to say this in person but it was really nice to have another set of skilled hands and pastry mind to help set up. Especially because we had to leave for a period. I owe you one. We'll figure out how I can repay the favor down the road : )
Hi Wendy, I've added more Coupe du Monde photos and would add more but the site software is too slugglish for me right now. More soon and there are more in the latest issue along with the article I wrote about the competition.