Sunday, July 25, 2010

Gourmet cupcakes!

Cake Contessa's Gourmet Cupcake Menu

Turtle~ Dark chocolate cake with caramel filling topped with dark chocolate ganache frosting and pecans, drizzled with caramel.

Orange Blackberry~ refreshing vanilla orange cake with a blackberry mousse

Watermelon~ watermelon cupcake with watermelon filling and a light lime frosting.

Black and White~ dark chocolate and vanilla cake with strawberry mousse

Margarita~ lime cake with lime tequila filling and a slightly spiked margarita frosting.
Chocolate covered strawberry~ chocolate, strawberry marble cake with vanilla frosting and a chocolate covered strawberry.
Black forest~ dark chocolate cake with sour cherry mousse lightly soaked in kirsch.

Mexican~ milk chocolate cake with hints of cinnamon and almond filled with dulce de leche.

Strawberry shortcake~ snow white vanilla bean cake with fresh strawberry and whip cream center.
Apple Martini~ Sour apple and vodka cupcake frosted with a sour apple buttercream, rimmed with sugar crystals.
Rocky Road~ Chocolate cupcake frosted with a chocolate buttercream with marshmallows and walnuts
Triple Coconut~ Coconut cake with coconut filling and toasted coconut frosting.

Carmel Apple~ Apple spice cake with caramel filling, brown sugar cream cheese frosting.

Raspberry kisses~ chocolate cake with raspberry filling, chocolate frosting and a fresh

Vanilla hazelnut~ chocolate hazelnut mousse filling, topped with a hazelnut brittle

Key west~ key lime cake with lime curd, a toasted meringue frosting sprinkled with graham crackers.
Coco Kailua~ chocolate cake with white chocolate Kailua filling espresso butter cream

Smores~ dark chocolate cake fudge center toasted marshmallow, and graham cracker sprinkles.
Tropical passion~ white chocolate cake with passion fruit filling.

Strawberry daiquiri~ strawberry cupcake baked with a “shot” of rum and fresh lime zest, centered with strawberry puree, topped with fresh whipped cream

Mango Lime Chili & Salt ~ mango cupcake with fresh lime and chilis, frosted with a fresh mango and lime buttercream, topped with blended chili powders and salt .
Gluten free options
The Gourmet cupcakes are $48.00 a dozen plus tax
Regular cupcakes are 42.00 per dozen plus tax
Delivery is free for orders over 2 dozen.

Saturday, July 10, 2010

Evolution of Cake

Cake, cupcakes, cake truffles, and lollycakes, The evolution of cake from yesterday to today. Cake now is a form of art not just something to eat. We have gone from wedding cakes that are white, chocolate, or lemon with jam fillings to a vanilla orange cake with blackberry mousse and chambered butter cream or chocolate cake with milk chocolate cake and fresh strawberries. Flavors are unlimited!

Cupcakes are now filled or unfilled decorated in ornate sugar flowers, glimmering candy beads and custom sugar sculptures, and not in confetti sprinkles.

Cake truffles and lollycakes are the newest cake trend, these little bites of goodness are a moist cake that is mixed with frosting and hand dipped in chocolate and a lollycake is a cake truffle on a stick sometimes planted in real grass for an ever the top look for any occasion. You can now have any type of cake delivered right to your party, event, office or front door.

Monday, July 5, 2010

Ice cream

Here it is this is the ice cream recipe I use for ice cream and ice cream cakes, there is only one variation here but use your imagination!

Ice Cream
From the kitchen of the Cake Contessa

5 cups heavy cream
2 1/2 cups whole milk
Pinch salt
1 ½ cups sugar
1 vanilla beans
12 large egg yolks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
To make the vanilla ice cream: Combine the cream, milk, salt, and 1 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 2 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.
Flavor Variations:
To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes

Friday, July 2, 2010

Berry luscious shortcake

Berry luscious shortcake

For biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk

For filling
12 oz raspberries (about 3 cups)
6 oz blackberries (about 1 1/2 cups)
2 tablespoons sugar
4 oz blueberries

For cream
1 cup well-chilled heavy cream
1 tablespoon sugar

Make biscuits:
Put oven rack in middle position and preheat oven to 450°F.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

Make filling:
While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.

Make cream:
Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.