I wanted a big punch of coconut flavor in this pie, so I used unsweetened flaked coconut, ground some into flour, and used in the shortbread crust to create a delicious, toasted coconut crust. Then I made the pastry cream with rich coconut milk, topped the pie with mounds of freshly whipped, lightly sweetened cream, and a big pile of toasted coconut flakes. The flavor is so fresh - no artificial flavors here - cool, creamy, crispy, toasty, and delicious.
Gourmet Baked Goods
http://citrusspicebakery.com (801) 923-4117 email@example.com
Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.
Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.
All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.
Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.
Sunday, December 7, 2014
This is a traditional German pastry, known as "Bee Sting Cake" in the US, "Bienenstitch" in Germany. It has two layers of lightly sweetened yeasted cake, filled with pastry cream, and topped with a honey almond glaze. It is not too sweet, creamy from the pastry cream, crispy from the almonds, with the delicious kiss of honey.
I got to make these fun cupcakes for a baby shower. I molded the elephants out of modeling chocolate, added white nonpareils for the eyes, with a dot of black food dye for the pupils.
The cupcakes are pink dyed coconut cupcakes, with coconut swiss meringue buttercream and pink dyed shredded coconut.
I had so much fun creating these creepy halloween cupcakes! Chocolate cupcakes with chocolate frosting and white chocolate spiderwebs, red velvet cupcakes with raspberry cream cheese frosting piped like intestines, buttermilk cupcakes with vanilla frosting and gumpaste black cats, chocolate cupcakes with salted caramel buttercream piped like brains, cinnamon roll cupcakes with cream cheese frosting piped like mummies, and chocolate cupcakes with oreo buttercream and gumpaste graves.
Tuesday, October 28, 2014
Bottom Tier: chocolate cake with Reese's frosting. Middle tier: chocolate cake with oreo frosting. Top tier: chocolate cake with chocolate frosting.
All the tiers are frosted outside with vanilla bean french buttercream, then hand painted with black food dye to mimic tree bark. Then, I added hand sculpted gum paste fall leaves.
This wedding cake was an exciting challenge to make. The couple has food allergies to gluten, cane sugar, and chicken eggs. They also wanted a hawaiian guava chiffon cake.
Chiffon cake is very light and fluffy, similar to angel food cake. It is served as a single layer sheet cake due to its delicacy. Using it for a tiered wedding cake was tricky, but I was able to make it work by assembling the cake on site, avoiding transporting it whole.
For the top tier, I used my own homemade gluten free flour blend, and specially ordered duck eggs and beet sugar. It was the first cake the couple had been able to eat in years, and they loved it!
For the decoration, they wanted an "exploded rose" design. I made homemade gum paste, dyed it red, rolled it out, cut and shaped 125 petals, plus a central rose.
I set them out on a drying rack to make sure I had made enough for the design. I was very pleased with the end result, and so was the couple!
Tuesday, August 26, 2014
1 1/2 cups unbleached all purpose flour
1/3 cup sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, cold, cut into pieces
1 teaspoon vanilla extract
1 tablespoon cold water
2 (8 oz) packages cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
Pecan Pie Layer:
6 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup corn syrup
2 teaspoons vanilla
2 cups chopped pecans
Heat oven to 400. Spray a 9 by 13 baking dish with cooking spray. Process flour, sugar, and salt for 3 pulses in a food processor. Add butter pieces and pulse 10 times. Turn processor on and add vanilla and water. Stop before it forms a dough, but is starting to clump together. Dump into pan and press into an even layer. Bake 15-20 minutes until light golden brown. Set crust on a wire rack to cool slightly while you prepare the fillings. Wash food processor bowl and blade. Reduce oven to 320.
Make Cheesecake Layer:
In clean food processor, process cream cheese until smooth, scraping down sides, about 60 seconds. Add sugar and process until smooth. Scrape down bowl and add egg and vanilla. Process until smooth. Set aside.
Make pecan pie Layer and assemble:
In a large bowl, whisk together all ingredients except pecans until well combined. Stir in pecans.
Spread cheesecake filling over crust. Carefully pour and spread pecan pie mixture on top. Bake 1 hour until puffed and dry on top, but still slightly jiggly. Cool on a wire rack 1 hour, then refrigerate at least 2 hours. Cut into 16 bars. Keep refrigerated.
For this decadent cake, I made 3 layers of chocolate cake, which I split, making 6 layers. I alternated filling between layers with chocolate ganache and salted caramel, and chocolate Swiss buttercream. It's frosted outside with chocolate Swiss buttercream, glazed with salted caramel, and topped with macarons.
This was my first trial batch of macarons in my new house. It's always scary to make such a temperamental recipe in a new place, but they came out perfectly.
I filled each macaron with a ring of dark chocolate ganache, with a center of homemade salted caramel.
The little pop of salted caramel is so good, cutting through the rich, creamy dark chocolate ganache. The great thing about macarons is all the textures you get when you eat them. A thin, crisp outer crust, a soft cake like interior, with just a bit of chew, and then the creamy filling. Love!
Friday, August 22, 2014
For these light and delicious cupcakes, I used chiffon batter, and filled them with cool, creamy vanilla pastry cream. They are dipped in rich, dark chocolate ganache. Chiffon cake is perfect for this, as it stays soft when refrigerated, which is necessary for the delicious pastry cream filling.
Saturday, August 16, 2014
It was my stepmom's birthday this week, and she requested peach pie. I added a few blueberries in the mix as well, since both fruits are in season and so delicious right now. I did not add any spices into the filling, since the fruit itself is so flavorful and delicious. Happy birthday, Debbie!
Chiffon cake is a light and fluffy sponge-style cake, where the egg whites are whipped separately and folded in to the rest of the batter as the primary means of leavening. It is perfect for a light summer dessert, such as this one, filled and frosted with sweetened mascarpone cream, and topped with fresh blueberries and homemade caramel.
It was my daughter, Rachel's birthday in July, and as she was brainstorming cake flavors, one of the frostings she talked about was blueberry frosting. I realized I had never made blueberry frosting before, and as it's blueberry season, I thought I'd give it a try. I cooked blueberries down into a concentrated jam-like consistency and added it into Swiss meringue buttercream. I had some coconut milk on hand, so I decided to make coconut cupcakes to go with the frosting.
The combination was very mild, light, and summery. I loved the beautiful color of the frosting.
Thursday, August 14, 2014
Friday, August 8, 2014
Wednesday, July 9, 2014
My 9 month "baking" project has come to an end! Introducing my sweet baby Isaac, born June 24th. 6 lbs 5 oz, 20 inches long. I will resume taking orders Monday, August 4th. If you have an event any time after that date, you can get your orders in now! Visit http://citrusspicebakery.com for prices and flavors. Email me at firstname.lastname@example.org to order. Thanks!
Friday, May 30, 2014
Due to the impending birth of my baby boy, I will no longer be taking orders. I will resume baking in August or September, depending on his (and my) recovery! Thanks, everyone! Stay tuned for a post on Isaac's upcoming birth! After having our 3 beautiful girls, my husband and I are very excited to welcome our first baby boy!
Friday, May 9, 2014
This wedding cake had raspberry French buttercream and chocolate ganache outside each tier, but inside, each was different. The bottom tier had alternating layers of chocolate and vanilla cake, filled with raspberry buttercream. The middle tier had 4 layers of red velvet cake filled with cream cheese frosting. The top tier had 4 layers of chocolate cake filled with chocolate frosting. Hand sculpted sugar roses and leaves complete the decoration.
Saturday, April 19, 2014
The ladies at the church in my new neighborhood had a dinner, and I signed up to bring a dessert, of course!