Sunday, February 14, 2010

cake ordering facts




When should I order my wedding cake?

You should order your cake after you have a venue, picked your colors, and most importantly when you’re ready. Being ready doesn’t necessarily mean you know exactly what you want, but at least you’re ready to entertain the idea. We recommend a few different things. Are you set on a certain baker but your wedding is still 9 mouths to a year away? and its in the middle of wedding season then book it. Usually 6-9 mounts is plenty of time but it really depends on your date. However if you got engaged and getting married in 1-3 months it’s still ok to go ahead and call your favorite baker if it’s possible they will do their best to accommodate you.


Can my cake sit outside?



We understand that this is Arizona a beautiful place for a fall wedding, if it is October 3rd and your thinking the 70’s think again, Last October it was over 85. Many factors fall into place is it in the shade? Can it be brought outside right before? We do not recommend having your cake in the direct sunlight cake? ever, butter melts at 78 degrees. Also think about that before putting it in front of a window.
What other options besides cake can I use instead of a traditional wedding
There are so many options! Lollycakes, donuts, ice cream cake, cake balls, fruit tarts, All can be arranged to look spectacular!
I have dietary restrictions can I still have a cake?



We understand that today more than ever people are much more aware of food allergies. Just ask for exactly what you can have and tell your baker what you can’t. I’m sure they will come up with the perfect ~egg free, gluten free, nut free, non-dairy, no sugar dessert just for you.


Saving the top tier?



Do people really eat their top cakes after 1 year, of course they do! Are they still good? Yes when packaged correctly they can be quite tasty, Many couples also take them on their honey moon. And I have heard that they eat them on the plane with Champagne, How Romantic!!


What should I bring to my cake tasting?



Color swatches, any pictures of cakes that you have already found that we can incorporate into your cake design. We have several pictures and magazines. It’s great to also include your groom in this step of the wedding planning process. He will be excited to taste the cake.
If you have any other questions or would like to make an appointment to sample our heavenly cake, Call 480-720-7104, www.thecakecontessa.com

Sunday, February 7, 2010

Cake Contessa Speciality Cake Toppers



Cake Contessa is now making personalized wedding cake toppers to look like you! So what is that about your wondering? it is now very popular to have speciality toppers made of you, your groom in this case they also had all of there animals. They are made to match your wedding dress and hair color. They are however made "simple" so as you can see from the photos smiles and the other characteristics do not have extreme detail. They do give a special personal touch to your cake. Cake Contessa's cake toppers start at 150 dollars. We do require 4 to 6 weeks. The people are not edible they are made from clay, so that you can preserve them. Edible cake toppers don't last forever.




































































































Friday, February 5, 2010

Cooking around the World with Cake Contessa


Recently we taught a cooking class on appetizers, here are the recipes!


Cooking around the World with Cake Contessa
Shrimp empanada mango salsa and queso fresco.
Empanada Dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Mango Salsa
3 Mangos
1/2 Red onion
½ cup Cilantro
Lime juice
jalapeno
1 tablespoon brown sugar
Salt
Chop let set at room temperature at least 30 minutes

Shrimp
1 ½ cup shrimp diced
¼ cup diced onion
1 clove diced garlic
cilantro
Salt
Pepper
Touch lime
Cook shrimp in a sauté pan with all ingredients, cool completely, Cut out and fill pastry dough. At this time you can bake or fry your empanadas, To bake them brush with egg wash bake at 400 10-12 minutes depending on size until golden brown. To fry heat oil 350-375, Fry 3-5 minutes. Also you can use pie dough already made or from the store


Hawaiian~
Papaya Seed Dressing

1 cup sugar1

1/2 teaspoons salt

1 tablespoon mustard

1 cup rice vinegar

1 cup vegetable

1/4 cup minced onion

1 papaya, halved, reserving 3 tablespoons of the seeds and reserving the fruit for another use

In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
Greens and Cabbages
Papaya dressing
Wonton
Kailua pig Cook pork butt 4-6 hours for a #5 roast, Longer the better, Ti leaves, onions, ginger. Cover in water bake in Dutch oven @ 200 4-6 hours or all day in crock pot. Dressing can be made or purchased. Fry wonton to golden brown, toss greens in dressing, garnish with pork.

French dessert
Orange Crème Brûlée

3 cups whipping cream

5 teaspoons grated orange

3/4 cup sugar

6 large egg yolks

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup gran mariner

Preheat oven to 325°F. Arrange eight custard cups or oranges in 13x9x2-inch metal or glass baking pan. Combine cream and orange peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups.. Bake custards until just set in center, about 30-40 minutes. Sugar & Torch