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Monthly Archives: March 2010

The face of New York Cake Co.

Wow!!  A lot of excitement bubbling inside today.  After a few emails and conversations with Hazel Concepcion, a wonderful graphic designer, my logo was created.  Today is the first day that I’m officially using and actually calling it THE LOGO!!  

NEW YORK CAKE COMPANY, welcome to the world!!  I hope you like your new image!!  I sure do!!

Keep it sweet,

Theresa

Congratulations Uche

Congratulations Uche!!

I had a lot of fun at your bridal shower and the gifts got funnier and funnier after each opening.  Thanks for having me.

Making your cake was fun too, I was delighted when I found the little ‘bride & groom’ figurine.  Your sweet sister really thought of  your when she ordered your favorite flavor cake – Red Velvet.

See you all in white on your BIG DAY April 24th!

Happy Birthday Justina

Happy 25th Justina!!  Justina, was such a great client to work with.  She knew just what she wanted and sent me a picture;  I then just had to duplicate it… “Hello Kitty”.  This cake was fun, I especially like Justina’s color theme – gold and hot pink – so chic!!  It was Yellow Cake with Fluffy Vanilla Frosting as a filling and covered with fondant.

I wasn’t at the party but when I saw this picture… I just had to post.  When you are a baker… this is a wonderful picture to see.  I guess everyone enjoyed the cake.

Keep It Sweet!!

TV Photo Shoot

It’s Monday, March 15th… the day has come!!  For some reason I’ve been intimidated by it.   The Photo Shoot for the TV show happens today.  The show will aire in April on Taste of New York, which shows on Time Warner Cable Channel 35 at 7pm on Wednesdays.  My first showing will be April 7th!!

I wake up with a head cold feeling oh so under the weather, which was rainy and cold.  Just seeing the weather dampened the idea of the shoot being done outdoors.  I am such a lover of the Sun and a little upset that the shoot couldn’t be done outdoors…  After making cupcakes that morning (not a good idea, too much rushing)  and covering them with liquid fondant and postponing the appointment by an hour… I pack 5 styrofoam beautifully decorated “cakes” and 23 cupcakes into the back of my Mini Clubman.  It looks so funny, I have to laugh to my self!!  People must have wondered what on earth is this girl doing!!  LOL

But when you have Wendy G. Johnson from Wendy G Photography as the photographer, either inside or outside you know the photos will be AMAZING. Wendy has such a special charm about her that immediately makes the most tense person totally calm in… seconds!!  I love her!  Wendy & I had a sweet walk and talk as we picked up some more fresh flowers, lunch, candles and an amazing “cake pedestal” from the 99¢ store to accent the cakes… The flowers we found were absolutely beautiful and complimented the cakes wonderfully!!

My cakes were rather classic and elegant with simple decorations so I was happy to connect with Lynn Jawitz of Florisan.  Lynn left some arrangements that were just perfect!!

After a few hours of talking and shooting the shoot was over…. Why was I so intimidated by it?… It was so much fun… and yes I would do it all over again.

New York Cake Co. will see you Wednesday April 7th at 7pm on Cable Chan. 35!!!

Cheers to yet another new beginning!!

The Mini Clubman packed with fake cakes!!

Fluffy Vanilla Frosting

This is a great recipe that I found recently from Martha Stewart’s Cupcakes book.

FLUFFY VANILLA FROSTING   makes about 4 cups

1 1/2 cups butter, softened

1 pound (4 cups) confectioner’s sugar

1/2 tsp. pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium.  Add the confectioners’ sugar, 1/2 at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return t0 medium.  This process should take about 5 minutes.  Frosting will be very pale and fluffy.  

Add vanilla, and beat until frosting is smooth.  If not using immediately, frosting can be refrigerated up to 10 days in an airtight container.  Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Cupcake Creation

Finally it’s come  – the Cupcake Class!!  It’s Saturday February 27th and it’s so beautiful outside!  The sun is shining and melting all that snow!  Yay!

The students arrive and we’ve both ready.  They are ready to learn and I’m ready to share what I know.

They are eager to learn how to bake, as they mostly use cake mixes.  Originally I wanted to bake Chocolate Cake and White Cake.  Teach them about buttercream and fondant decorations.  But because they had to leave earlier than expected, we had time for one recipe, of course we chose Chocolate Cake and buttercream.  I thought about teaching them how to make the Chocolate Cake that I learned in culinary school, but the recipe yields so much we would be making cupcakes for days.  So I found a recipe that seemed to be good from Hersey’s website called Really Chocolate Chocolate Cake.   I like trying new recipes because I always learn something new.  This recipe was really great!  #1 the flavor was so strong but not overpowering,  #2 the cake rose so nicely and gave perfect cupcake crowns and  #3 it was so moist.  A total hit recipe that I will use over and over.  Even better it was easy so the beginners could follow without any problems.

I normally use a Simple Buttercream recipe from my textbook, which I really don’t like. I’ve been looking for a new buttercream recipe that was perfect – fluffy, flavorful and simple.  Well, it seems that it has been found in the Martha Stewart’s Cupcakes book – called Fluffy Vanilla Frosting.  It is so fluffy, but not too light, so flavorful and so easy (only 3 ingredients).

The results were great – a delicious and moist chocolate cake with a fluffy colorful frosting.

the search for the “Signature Cupcake”

A dear friend of mine that is also my business mentor asked me “What is your signature cupcake?”  I was left blank… I don’t really have a signature cupcake.  That question left me with the desire to name my signature cupcake.  What would the flavor be?  What would the decorations be?

A few days later, on Feb. 24th, while on my lunch break I wandered around Target and found a book called Martha Stewart’s Cupcakes.  It looked really interesting and actually had real recipes that didn’t use cake mixes.  So I bought it!!  From flipping through the pages, I’m really liking it more and more.  It’s a beautiful book that covers a lot about our favorite little cake called the CUPCAKE.

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