I was recently interviewed by Roxanne Weber of Chow.com for her article "Wedding Cake Tips, Get The Most For Your Money". View the full article at http://www.chow.com/stories/11188. If you're not familiar with Chow.com you should definitely check it out. It's chock-a-block full of recipes, boards, stories and blogs about my favorite subjects- food and drink.
Thursday, July 31, 2008
Tuesday, July 29, 2008
Signature Chefs Art Project
We made these cute sugar cookies for a very fun event recently. In preparation for the March of Dimes Signature Chefs fundraiser in October, the event's chefs were invited to create an original work of art alongside young children who are graduates of our Harris Hospital Neonatal ICU. Fellow Fort Worth chefs Tim Love, John Bonnell, Donatella Trotti, Brian Olenjack and myself got creative with our "sous chef" assistants. Using brushes, hands, and feet!! we worked with the children to create a one-of-a-kind painting that will be auctioned off at the fundraiser on October 12 at the Fort Worth Botanic Gardens. Sublime Bakery was asked to make cookies for all to snack on after our hard work was done. Like I said, this was a very fun event. And the best kind of fun too... fun with purpose!
Sunday, July 27, 2008
Topsy Turvy Committment Cake
I have a new All-Time Favorite Cake! We made this Topsy Turvy cake this weekend to celebrate a Committment Ceremony. An elegant twist on the "Mad Hatter" look, this cake was gorgeous with it's Chocolate Brown, Raspberry Red, Tiffany Blue and Gold palette. We cut the angles rather severly to create more drama and tapered each tier from top to base by two inches to increase the "oh my gosh will it fall over?" tension. Inside is our Black and White Torte flavor combination: Alternating layers of Chocolate Cake and Brown Sugar Vanilla Cake with Fresh Raspberries and White Chocolate Mousse.Cupcake Birthday Cake
We made this adorable Cupcake Cake this weekend for a 2-year old's Birthday party. Everything is edible including the "streamers", "confeti", "pearls", and "cherry". This is actually a 2-tier cake, the top tier is our White Chocolate Cake filled with Fresh Strawberries and Buttercream, the bottom tier is Chocolate Cake with Chocolate Buttercream. Yum!My client asked that we make the matching cupcakes below for her to give her guests as favors.
Thursday, July 24, 2008
Quilted Pink Cake
We made this pretty little pink quilted cake today for a birthday party. Inside is our Brown Sugar Vanilla Cake with Double Chocolate Ganache Filling.Wednesday, July 23, 2008
Sublime Sugar
At Sublime Bakery we use the finest ingredients available to us. Our buttercream is made with European-style Plugra butter, not shortening. Our chocolate is Swiss Callebaut and our vanilla is the real deal, not imitation. You won't find one single grain of processed white sugar in our kitchen. Instead we use organic cane sugar made by Wholesome Sweeteners in all of our bakery items. I sing the praises of this product every chance I get. It is absolutely brilliant! Made from evaporated cane juice, it contains no chemicals, no pesticides, and it has not been bleached. Did you know that white sugar is actually BLEACHED?? Ugh!
Our sugar is organic, kosher, and it's not filtered through animal by-products so it's ideal for vegan, vegetarian and plant based diets. Obviously this type of sugar tastes better and is better for your body than traditional white sugar but Wholesome Sweeteners sugar is actually good for humanity and for the planet. Check out this info straight from the bag:
"The Fair Trade label guarantees the consumer a fair price is paid directly to the farmer for the sugar cane they grow. Returning real value to the primary agricultural producers means they can compete with factory farms whilst protecting sustainable farming practices. It also means they can enjoy higher living standards and develop thriving communities. Our Organic Sugar is produced from certified organic sugar cane grown on a co-operative of sustainable family farms in Paraguay. The Sugar Mill is energy self-sufficient- we use the crushed cane stalks, called bagasse, as fuel for the boilers which generates the electricity for the mill, so we do not need to use any fossil fuels. We "green cut" the cane- which means that we do not burn or spray the fields and the sugar is cut by hand. The leaves and tops of the cane plant are left in the field as a nutrient source for the soil and as a natural form of weed control."
OK, so I'm done preaching. Go out and buy this sugar!!
Monday, July 21, 2008
Sweetheart Cake with Rhinestones
We did this lovely "Sweethearts" cake for a birthday party this past weekend. It features a pearl luster finish over the entire cake, heart appliques, and rhinestones.
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