Do you have a unique wedding cake design in mind? Do you want to make it yourself?
You can with my help! Make your own beautiful wedding cake!
Learn to decorate, stack and store your wedding cake ready for the "big day". Take a "once in a
life-time" class... for a "once in a life-time" day!
You can also make your own themed and delicious edible wedding favors for your guests. Make romantic cookies, fancy cup-cakes, French macaroons, romantic name plaques and edible thank-you cards, edible table decorations, mini sugar bouquets and more. We have many more wonderful ideas for you to choose from.
Get your bridesmaids involved and make this a memorable group effort!
Call Julie for details - 717 951 7557
10 oz cake flour
8 oz sugar
0.25 oz salt
0.5 oz baking powder
5 oz vegetable oil
5 oz egg yolk
7.5 oz water
0.25 oz vanilla extract
10 oz egg whites
5 oz sugar
Pinch cream of tartar
Bake: 350 degrees
Bake in half sheet pan lined with parchment.
Add 2 oz cocoa. Sift it with the flour.
Increase egg yolks to 6 oz
Increase the water to 9 oz.
Increase the egg yolks to 6 oz.
Use 5 oz orange juice and 2.5 oz water.
Add 1 Tablespoon grated orange zest when adding the oil.
400 g 14 oz dark or milk chocolate with at least 50% cocoa solids
1 can of Carnation condensed milk
1 ounce butter
3.5 ounces powdered sugar, sifted
2 ounces roasted chopped nuts
This recipe is so simple but oh so melt-in-the-mouth delicious!
Recipe serves 30
You will need an 8 in.² cake pan lined with parchment paper.
Chop the chocolate into small chunks and put in a nonstick saucepan with condensed milk and butter.
Melt the ingredients slowly over low to medium heat stirring occasionally until smooth and silky.
Add the powdered sugar in small quantities mixing thoroughly between each addition. You may use an electric hand mixer if you prefer.
When well incorporated press the warm side should into the cake pan and smooth the top using the back of the spoon.
Sprinkle the nuts over the surface of the fudge and press down gently but firmly.
Chill in the fridge for 1 hour until set.
Cut into squares and store in an airtight container in the fridge for up to 2 weeks.
By Chef Adrienne Longhitano - Baking 101
25 ml. or 5 tsp. cold water
10 ml or 10 tsp. powdered gelatin
1 lb 1-1/2 oz. or 500 g. icing confectioners’ sugar
10 ml. or 2 tsp. liquid glucose
15 ml. or 1 Tbsp. tylose powder
15 ml. or 3 tsp. white vegetable fat (shortening)
1 egg white or equivalent or equivalent of dried egg albumen
Add icing confectioners’ sugar and tylose powder into the bowl of an electric mixer.
Place the water in a small heat proof bowl.
Sprinkle the gelatin over the water and allow to soak for about 30 minutes until it becomes totally spongy.
Stand bowl over a bowl of hot water and stir until dissolved. (Do not allow to boil).
Add the glucose and shortening to the gelatin and continue to heat and stir until all the ingredients are mixed together evenly.
Add the gelatin mixture to the confectioners sugar. Then add egg white.
Turn mixer to lowest speed (using paddle attachment). Beat until well mixed, increase the speed to maximum. Continue beating until gum paste is white and stringy.
Empty the gum paste out and roll tightly in cling wrap.
Store in airtight container. Gum paste will keep for several weeks if well sealed or 6 months in the freezer.
Ready-made commercial gum paste is the best quality and is consistent.
50/50 mix: 50% fondant, 50% gum paste:
Fondant alone is too soft to decorate cakes. Combining 50% gum paste and 50% fondant will give you a product that is easy to handle and palatable.
1 oz butter
1 oz cream cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch salt
1 cup mashed ripe banana
½ cup milk
2 Tablespoons dark rum
½ tsp grated lime rind
2 tsp lime juice
1 tsp vanilla
¼ cup chopped pecans, toasted
¼ cup flaked coconut
¼ cup packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum
2 Tablespoons chopped pecans, toasted
2 Tablespoons flaked sweetened coconut
Preheat oven to 350 degrees.
To prepare the bread: Beat 1 oz butter and cream cheese at medium speed; add 1 cup sugar, beating well. Add egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda and salt, stirring well.
Combine banana and next 5 ingredients, stirring well.
Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition.
Stir in ¼ cup chopped pecans and ¼ cup coconut.
Yield: 1 loaf
By Chef Adrienne Longhitano - Baking 101