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Monthly Archives: June 2010

Welcome Baby!

This is yet another “first” in life for me…. first time to ever make a Baby Shower cake.  What fun!  Thanks to Mark-Anthony and Atelliah for having me to their shower.

Something as simple as cake announced an important message… the baby’s name – Welcome Baby Donovan!! Though surprising I was really happy that the cake gave away the secret!

The block on top spelled out B-A-B-Y.  The father was very clear to tell me “no pink, use red”.  I was a little leery  about using red as I thought it didn’t fit into the color scheme.  I feared it would stand out and take away from the softness that comes with a baby.  If the client makes a request it, I go with it… in the end I was happy as the red gave a great balance and didn’t stand out as much as I thought it would.  I should have remembered… the client is always right!!

Welcome to Baby Donovan and I look forward to welcoming many more babies!


It’s Summer… let’s celebrate… with cake!!

After such a long and harsh winter… SUMMER is finally here!!  At New York Cake Co.  the cakes are taking on that summer look with lighter and brighter colors.

Recently I created a Ginger Buttercream that gives a good kick to the rather ordinary Vanilla cake!!  And for a little more interest… I discovered that ginger goes well with peaches!!  So here we have a vanilla cake with peach fruit filling layered with Ginger Buttercream.  The perfect flavors for a summer evening celebrating your friends birthday…

To the President & CEO: Happy Birthday!!

The Mets cake couldn’t be alone for long before Yankee’s came to the blog!   The day I delivered the Mets cake, the Executive Secretary ordered a Yankee cake for the President & CEO of Eppendorf.  He was turning 50 and it was only fitting to give him his team .  A sport trend has begun with New York Cake Co.; it’s wonderful!! This is a chocolate sheet cake layered with Cherry Filling and Chocolate/Coffee Butter cream.  Oh so rich and oh so delicious!!

Hats Off to Class of 2010!

Phew!! It’s over!! Summer vacation has begun!!

To all of you that worked so hard to keep good grades… Congratulations… you have done a fine job!!

A special congrats to the seniors of Times Square Church;  this cake is especially for you.  I hope you enjoy it.  It’s a vanilla cake layered with ginger buttercream (made from the Fluffy Vanilla Buttercream recipe) and peach fruit filling.

Enjoy your new journey in life!!

Chocolate Coffee Buttercream

Chocolate-Coffee Buttercream recipe created by: Theresa Francis

3/4 c. brewed coffee

1 c. cocoa powder

1 pound butter, softened

1/2 pound shortening, softened

3 pounds confectioner’s sugar, sifted

1 Tbsp. heavy cream

Mix cocoa and coffee to create a paste.  Beat butter until light & fluffy.  Add cocoa paste to butter. Beat 2-3 minutes until fluffy.  Add shortening, beat 1-2 minutes.  Add sugar 1/4 cup at a time, beating well after each addition.  Every four additions, beat on high for 1 minute.  Add heavy cream, beat 1-2 minutes.       Yields: 8+ cups

New York Cake Co. is going “sporty”!

Let’s go Mets!!  I’m not much of a sports fan… I’m just as excited when the Yankees are doing their thing!!

“METS” is a Chocolate Cake filled with a rather rich coffee/chocolate buttercream (see recipe on Recipes page!) covered in fondant.  The Mets logo is an edible image (isn’t technology great?!).

This one is a bit simple, next “sport” cake I’m going all out… with the bases and the pitcher, etc!!!  Can’t wait… maybe it will yours!

Blueberry Buckle & Lemon Sauce

BLUEBERRY BUCKLE  – I serve with Lemon Curd (Sauce)

1/4 c. shortening

1/2 c. sugar

1 egg

1 c. flour

1.5 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 c. fresh or frozen blueberries


1/4 c. butter

1/2 c. sugar

1/3 c. flour

1/2 tsp. ground cinnamon

In a medium bowl, cream shortening and sugar.  Beat in egg.  Combine flour, baking powder and salt; add alternately with milk to creamed mixture.  Pour into an ungreased 8″ square baking pan.  Arrange blueberries on top.  In another mixing bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture.  Crumble over blueberries.  Bake at 350º for 35-40 minutes.  Serve with vanilla ice cream and Lemon Curd  YIELD: 8 servings


3/4 c. fresh lemon juice (about 4 lemons)

finely grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

1/2 butter

Combine all ingredients in a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir for 2 minutes.  Strain (takes out the small pieces of egg that gets cooked).  Pour into jars; cool.  Store in refrigerator or freezer.  Serve with Blueberry Buckle.  Sauce is great on ice cream and plain pound cakes.  YIELDS: 3 cups

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