IBIE 2013 (Las Vegas, Nevada) part 2 "cake boss!"

While I was in Vegas, at the convention, I had the pleasure Of watching a class and learning some cake decorating tips, by none other then the cake boss himself! It was very inspiring talking to buddy about my bakery.

Buddy giving tips on cake decorating, and just having fun with a bunch of bakers!

I also happened to run into some of buddy's family while out to dinner. 

Buddy's sister Madeline and me. 

IBIE 2013 (Las Vegas, Nevada) part 1

Last night I got back from one of the inspiring, educationally beneficial baking events I've ever been to.  I just spent the four days at the IBIE: the International Baking Industrial Expo, in Las Vegas, Nevada. 

It was amazing! Four days of demonstrations by world renown pastry chef, business seminars by successful retail bakery owners, new baking machines to make your time more efficient, networking with bakers of all sorts from all over the globe! And much, much, more!!

The ribbon cutting! Let the festival begin!

A seminar i attend, taught by 4 amazing master bakers, on opening your own bakery! Seriously the class I have EVER been too!

Some of the delicious food!

A demo on gelato and sorbet!

A pie festival!

Of course you have to learn and try all the new donut "trends"!

what I've been baking...

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A Trip to Seattle!

Last weekend my parents took me to Seattle for a couple days.

Everyone needs a day or two every once in while to step outside of their busy lives and just slow down and enjoy. It's was also a time to contemplate and think about things going on. I don't know about you but I love to slow down every once in a while and catch my breathe! So, I'm very thankful my parents did this for me. We had a wonderful time.

To start out the trip, We went to this wonderful restaurant, where, in the outskirts of Seatac, I ate one of the best meals I've ever Eaten. Seriously!!! Amazing!!! This restaurant was suggested to me by a friend, and It definitely was superb!

To start of the place was refined, and peaceful. No loudness, just GOOD FOOD. We started with a refreshing drink.

I had what they called a Washington Harvest. So fresh and tangy.

Next, we ordered their fried portabello with Pesto sauce



for my entree I had the delectable Pleasant View Farm Moulard Duck with Roasted Endive, Holmquist Farm Hazelnuts, Tokyo Turnips, and Honey-Poached Cranberries

 

For Dessert I had Coconut Sorbet with Caramelized Pineapple,
 Lime Pound Cake, and a Lemongrass Syrup



It was Amazing!!! We then spent the Evening in Downtown Seattle, and the next day in Bellevue.



I'm truly blessed to have two such amazing Parents.



Chocolate Marscapone Delight!

I truly enjoyed creating this dessert! I heard of this culinary challenge to come up with an exquisit chocolate recipe using fair trade chocolate, and I was thrilled! The first that came to mind was “Flourless Chocolate”! What other dessert medium would truly emphasize the pure flavor and silky texture of an amazing chocolate? Then to find the right fair trade chocolate to spotlight in this scrumptious dessert! After an invigorating search, I decided on an Organic Ecuador Dark Chocolate (65% Cacao) by Equal Exchange. I choose this delicious chocolate because of its smoothness and the subtle hint of citrus.

In my desserts I’m all about contrast! Every dessert, I see as an adventure.

This dessert is an extremely dramatic adventure. First you have your rich and flavorful, flourless chocolate cake, set off by the delicate sweet and velvety amaretto Ganache, complimented by the creamy, light mascarpone, and thru it all the fresh raspberries cut through with their naturally sweet, refreshing tang! Wow, I hope you enjoy this dessert as much as I delighted in creating it!



Flourless Chocolate Cake

8 oz. Fair Trade Equal Exchange Ecuador Dark Chocolate

8 oz. butter (unsalted)

6 eggs

1 ½ cup granulated sugar

.5 oz. vanilla

1 cup cocoa

Preheat oven to 350 degrees. Line a 9” cake pan and grease the sides. Chop chocolate and place in the top of a double boiler/ Bane Marie with butter. When melted remove from heat and mix in sugar. Whisk in eggs until combined. Add cocoa. Mix well. Pour batter into prepared pan. Bake in preheated oven for about 35 mins and/or until knife comes out clean. Cool completely.



Amaretto Ganache

10 oz. Fair Trade Equal Exchange Dark Chocolate

10 oz. Heavy whipping cream

2 oz. Amaretto Liquor



Simmer cream, do not boil. Pour over chocolate, let sit until melted. Stir till combined but be careful not to incorporate air. Mix in liquor. Pour over cooled cake. Let set.

Mascarpone Mousse

8 oz. Heavy whipping cream

8 oz. Mascarpone

2 oz. Marsala (sweet)

3.5 oz sugar

.5 oz vanilla



Whip heavy whipping cream. Put aside, Cream Mascarpone and sugar. Mix in Marsala and vanilla. Fold into the whipped Cream. Pipe over set Ganache. Garnish with fresh Raspberries. Enjoy!

A New Year Already!

Hello Everyone, It has been far too long since I've posted! Life has been a little insane of late, with enough baking to keep me happy for a life time! So much has happened, where to begin. Well, I'm currently taking a short break from school and taking a couple months of low key life, (or as low key as things ever get for me ;). Ive been working alot, and last month I took a few weeks off and went to Hawaii. It was wonderful! Not only was it relaxing and rejuvenating but it was extremely inspiring to my culinary vision. While on the Islands, I was privileged to get to meet a few extraordinary chefs and even spent one afternoon working with one of them! Here are a few pictures to give you a glimpse of my amazing vacation.




Chef Isaac Bancaco, executive chef at Humuhumunukunukuapuaa. The Grand wailea resort!





Chef Ricky at The Fairmont Kea Lani Maui





Working in the kitchen at Spago's in the Four Seasons with Chef Cameron



November Wedding!

This last weekend, I made and delivered this wedding cake. This was the furthest delivery yet and I was quite nervous, to say the least. Forty minutes of driving doesn't seem like a lot normally, but, when you have a wedding cake you've spent two days making and are bringing it for some one's big day, forty minutes is an eternity! However, it got there just fine, and, although it was a lot of fun, I'm very relieved it's done.

Tiramisu....

I don't know how many times I've been asked what my favorite dessert is! I guess it comes with the job. This question is the most impossible question! Choosing a favorite dessert is entirely to hard. I've tried many times, but just when I've thought I found the most amazing, scrumptious dessert, someone introduces me to one even more Delicious! More over, different times of the year, call for different types of desserts.

For example, right now pumpkin cheesecake with bourbon sour cream and spiced rum caramel sounds exquisite,

how ever, in July I might crave something brighter and fruitier like a black currant mousse and lemon cream torte. On the other hand, no matter what time of the year, no matter how cold, hot, snowy, or rainy it is, I can never turn down one dessert! Tiramisu!!!! Yum! I made some individual tiramisus yesterday, and they where scrumdidliumscious, if I do say so myself! Here's the recipe! Tiramisu

Tiramisu


Espresso Syrup
3 oz sugar
3 oz water
9 oz espresso
2 oz brandy

Sabayon
3 3/4 oz eggs yolks
4 1/2 oz sugar
3 oz sweet Marsala
12 oz mascarpone cheese
12 oz whipped cream
3 dozen ladyfingers
6 oz whipped cream
cinnamon
cocoa powder
chocolate grated



1. Bring syrup ingredients to a boil and set aside.
2. Whisk together egg yolks, sugar, Marsala and place over a baine Marie.
3. Whisk continually over heat until light in color and thick.
4. Whip cream to stiff peaks and chill.
5. Take off heat and place in mixing bowl whip on low until cooled and light in texture.
6. Add soften mascarpone cheese and mix until incorporated.
7. Fold in chilled whipped cream.
8. Lay out ladyfinger in bottom of a 9 x 13 inch pan. Place them tightly together in one single layer. Brush with syrup making sure they are saturated.
9. Spread half of the sabayon mixture over the ladyfingers.
10. Dust with cinnamon and cocoa powder.
11. Repeat another layer.
12. Finish with a layer of sweetened Chantilly cream and chocolate shavings.

St. Martin's University Gala with Chef Mario Batali

Last Saturday I had the honor of volunteering to help Bon Appetit cater the amazing Gala for St. Martin's University. This dinner was exceptionally exciting, because Iron Chef Mario Batali was the guest of honor. It was so much fun! A night of learning and working with a group of amazing chefs, preparing delicious food. It really was such a pleasure and I learned so much!