Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

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.

Tuesday, August 26, 2014

Pecan Pie Cheesecake Bars

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

Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
2/3 cup sugar 
1 egg
1 teaspoon vanilla

Pecan Pie Layer:
6 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
1/2 teaspoon salt
4 eggs
3/4 cup corn syrup
2 teaspoons vanilla
2 cups chopped pecans

Make Crust:
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. 

Chocolate Salted Caramel Macaron Cake

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

Boston Cream Pie Cupcakes

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

Peach and Blueberry Pie

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 with Mascarpone, Blueberries, and Caramel

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. 

Blueberry Coconut Cake

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

Sweet Pea Cupcakes

I made these cupcakes for my new baby's christening brunch. My most rich and chocolaty frosting on chocolate cupcakes. I made half with little baby pea toppers, and half with sweet pea blossoms; both sculpted out of modeling chocolate. 

Friday, August 8, 2014

Chocolate Cupcake Variety

I love French buttercream. It is so smooth and luxurious, and not too sweet. I made this chocolate cupcake variety with four kinds of French buttercream: chocolate, salted caramel, vanilla bean, and raspberry.