Saturday, November 10, 2012
Friday, October 12, 2012
Tuesday, October 2, 2012
very detailed cake contract good example
Cacake contract ke
Works of Art Cakes contract
Basic Information
Date of Order: _______________________________________________________________________
Customer Name: ______________________________________________________________________
Delivery? Yes No Email Address: _______________________________________________
Wedding Date: ____________________________ Day of Week: ______________________________
Requested P/U or Delivery Time: ________________________________________________________
Delivery Address: _____________________________________________________________________
Home Phone: ________________ Cell Phone: ________________ Work Phone: ________________
Building the Wedding Cake
# of Servings _______________ # of Tiers Preferred? _______________
Shapes and Sizes
(please circle desired choice):
SIZE Servings Butter Cream Price Fondant Price
8 – 6 23 60.95 74.75
9 – 6 30 79.50 97.50
10 – 8 45 119.25 146.25
12 – 9 67 177.55 217.75
12 – 10 75 198.75 243.75
10 – 8 – 6 53 140.45 172.25
12 – 9 – 6 75 198.75 243.75
12 – 10 – 8 90 238.50 292.50
14 – 12 – 10 140 371.00 455.00
12 – 10 – 8 – 6 98 259.70 318.50
15 – 12 – 9 – 6 155 410.75 503.75
14 – 12 – 10 – 8 155 410.75 503.75
16 – 14 – 12 – 10 230 609.50 747.50
14 – 12 – 10 – 8 – 6 163 431.95 529.75
16 – 14 – 12 – 10 – 8 245 649.25 796.25
16 – 14 – 12 – 10 – 8 – 6 253 670.45 822.25
Order Form
Please fill out all sections and bring to our Cake Shop located at
614 N. 10
th Street, Killeen, TX.
Rounds
1
2
SIZE Servings Butter Cream Price Fondant Price
8 – 6 36 95.40 117.00
10 – 8 64 169.60 208.00
12 – 10 100 265.00 325.00
10 – 8 – 6 76 201.40 247.00
12 – 10 – 8 124 328.60 403.00
14 – 12 – 10 184 487.60 598.00
12 – 10 – 8 – 6 136 360.40 442.00
14 – 12 – 10 – 8 208 551.20 676.00
16 – 14 – 12 – 10 296 784.40 962.00
14 – 12 – 10 – 8 – 6 220 583.00 715.00
16 – 14 – 12 – 10 – 8 320 848.00 1040.00
16 – 14 – 12 – 10 – 8 – 6 332 879.80 1079.00
SIZE Servings Butter Cream Price Fondant Price
9 – 6 27 71.55 87.75
12 – 9 63 166.95 204.75
12 – 9 – 6 72 190.80 234.00
15 – 12 – 9 128 339.20 416.00
15 – 12 – 9 – 6 137 363.05 445.25
SIZE Servings Butter Cream Price Fondant Price
9 – 6 26 68.90 84.50
12 – 9 58 153.70 188.50
12 – 9 – 6 66 174.90 214.50
15 – 12 – 9 123 325.95 399.75
15 – 12 – 9 – 6 131 347.15 425.75
Cake Flavor, Filling and Icing
(please circle desired choices):
CAKE FLAVORS FILLING FLAVORS ICING CHOICES
French Vanilla Peach Buttercream
Chocolate Fudge Apricot Chocolate Buttercream
Red Velvet Strawberry Fondant
Fresh Strawberry Blueberry
Mandarin Orange Raspberry
FLAVORED ICING **
Lemon Cherry Irish Cream
Italian Cream * Apple Hazelnut
Carrot * Pineapple Amaretto
Apple Spice Lemon Custard Champagne
Chocolate Raspberry Truffle Bavarian Crème Caramel
French Almond * Cream Cheese
Chocolate **
10 cents extra per serving
*
contains nuts and/or coconuts,
which may cause allergic reactions for
some people
Orange Mousse
Mocha Cappuccino Mousse
Peanut Butter Mousse
Hexagons
Squares
Hearts
Tier Stacking
:
Tier 1
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 2
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 3
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 4
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 5
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 6
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Special Instructions
:
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
Picture / Drawing (please attach picture or drawing of desired cake design)
:
Building the Groom’s Cake
# of Servings _______________ # of Tiers Preferred? _______________
Shapes and Sizes
(please see above for choices).
Cake Flavor, Filling and Icing
(please see above for choices):
Tier Stacking
:
Tier 1
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 2
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 3
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 4
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 5
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 6
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Special Instructions
:
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
Picture / Drawing (please attach picture or drawing of desired cake design)
:
3
Terms and Conditions:
Delivery Fees:
Location:
_________________________________________ Price: ____________________________
Fort Hood / Shilo / KCC / Plaza / Hilton / HoJo / VFW-Killeen FREE
American Legion-Killeen / Destiny Outreach / Homebuilders FREE
Killeen / Harker Heights $10
Copperas Cove / Nolanville / West Fort Hood $15
Belton / Florence $25
Salado / Temple / BLORA $30
Lampasas / Kempner $35
Gatesville / North Fort Hood Exact Miles x 2 x $0.585, plus $15 service fee
Waco / Austin Exact Miles x 2 x $0.585, plus $25 service fee
Design:
We attempt to make every effort to create a cake designed to your exact wishes. It is your responsibility to ensure that your wishes are
clearly stated and color swatches, photographs and other design aspects are given accurately to your cake designer. All design aspects must
be delivered to our location no later than 7 working days prior to cake delivery date and time.
Initial: ____________________________
Flowers:
If you are requesting that real flowers be included in your cake design, please have your florist provide the correct type and number of
flowers needed to complete your desired design. We require that you or your florist deliver your flowers at least 8 hours prior to cake
delivery time. We are not responsible for damages that occur if other parties attempt to place flowers onto the cake after delivery.
If you request gum paste flowers, we make every attempt to order them in time for your event from our suppliers. In the case that they are
back ordered or do not arrive on time, we will substitute a quality silk equivalent to carry out your design.
Initial: ____________________________
Stands, Dividers, & Other Cake Devices:
In the event that Works of Art Cakes provides cake stands, dividers and other cake devices not purchased by the responsible party, they must
be returned within 2 days of the event (or first business day following event). Failure to return cake stands will result in NO REFUND of stand
deposit. Upon return of all stands and other devices your deposit will be promptly refunded. $50 Deposit / $10 Rental Fee.
Initial: ____________________________
Cake Toppers & Other Decorative Items:
Cake Toppers, Ornaments, Ribbon or other decorations must be delivered to Works of Art Cakes a minimum of 7 working days prior to cake
delivery.
Initial: ____________________________
Cake Table:
The responsible party for the contract is responsible for ensuring that there is a cake table is available at cake delivery time. If the table is to
be skirted or otherwise covered it must be prepared before the cake is set up. The table must be secure and level and must be able to
support a minimum of 50 pounds. Once the cake is set up it is no longer the responsibility of Works of Art Cakes. Works of Art Cakes cannot
be held responsible for tables provided by the customer that fail to support the weight of the cake.
Initial: ____________________________
4
Changes:
Any major changes to cake design, colors or guest numbers must be relayed to Works of Art Cakes as soon as possible. We may not be able
to accommodate changes of date, location and delivery due to prior scheduling of other contracts.
Initial: ____________________________
Down Payment:
A down payment of 25% is required at the time of this reservation to guarantee the selected time and date of delivery. This contract is not
valid or binding until the 25% down payment has been received. Payment in full must be made no later than 10 days prior to the event date.
Initial: ____________________________
Cancellation:
In the event the customer needs to cancel their wedding cake contract, a refund will be granted minus a $65.00 rebooking fee, if notice is
given more than 60 days prior to the scheduled event. If the contract is cancelled less than 60 days prior to the scheduled event, a refund will
be granted minus the 25% down payment to cover the expense of supplies purchased and loss of potential income due to late notification. If
the customer cancels their wedding cake contract 10 days or less before the event, no refund will be given. In the event of unforeseen
circumstances preventing Works of Art Cakes from fulfilling the order as agreed upon in this contract, the customer will be entitled to a full
refund of the amount paid, including any deposit.
Initial: ____________________________
Finalizing Your Order:
No later than 10 days prior to the event, we will need a final guest count and any last minute changes to your order. Also,
final payment
must be received no later than 10 days prior to the scheduled event
. If final payment or other arrangements are not made by this time, the
order will be cancelled and all monies will be forfeited. We do not bake any cakes until payment in full has been received, and we do not
accept late payments without prior arrangements.
Initial: ____________________________
Delivery / Setup and Acceptance:
At the time of delivery and setup, a designated responsible party must be present to inspect and sign for final cake setup. In the case of a
mishap or damage, Works of Art Cakes will advise the responsible party immediately. Once the cake is set up and accepted, it is no longer
the responsibility of Works of Art Cakes.
Initial: ____________________________
Weather / Climate Conditions:
It is the responsibility of the customer to ensure that the cake will be stored / set-up in an area that is climate controlled to ensure that the
wedding cake remains intact and retains its original condition. Extreme high temperatures and humidity due to weather conditions and the
lack of a cool environment at the appointed location may adversely affect the condition of the cake. Works of Art Cakes will take every step
possible, i.e.: usage of fondant, silk flowers, etc., to ensure a quality product upon delivery. Works of Art Cakes cannot be held responsible
for unfavorable conditions at the cake’s destination.
Initial: ____________________________
I have read, understand and accept the terms of this agreement. I have received a copy of this contract for my records.
Signature of Responsible Party: ________________________________________________ Date: _____________________
Acceptance by Works of Art Cakes:
Signature of Works of Art Cakes Representative: ____________________________________ Date: _____________________
Thank you for your order!
Vavette’s Works of Art Cakes, LLC, cannot ensure that any of our products are free of allergens i.e., nuts, eggs, or other baking ingredients
that may cause allergic reactions. We make every attempt to ensure that your baked goods are free from foreign objects. We are not
responsible for damages caused by foreign objects such as candles, sparklers or other decorations that are placed on or in our products, nor
are we responsible for damages to said products or persons handling them once they are picked up, removed, or delivered from our
premises.
Wedding Cake
RECORD of CHARGES and PAYMENTS
Bride’s Name: __________________________________________________ Wedding Date: ____________________
Bridal Cake _______________________________
Grooms Cake _______________________________
Supplemental Sheet Cakes _______________________________
Gum paste Flowers _______________________________
Delivery Fee _______________________________
Stands Rental & Deposit _______________________________
Subtotal: _______________________________
Tax: (Texas 8.25%) _______________________________
Total _______________________________
Down Payment (25%) _______________________________
Final Payment Due: __________________ _______________________________
Payments Received:
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Order Form
Monday, October 1, 2012
cake decorating styles
VARIOUS METHODS OF CAKE DECORATING
English
- This method uses swinging curves of borders, piped flowers, and perfect execution of techniques. Color flow, as we
know it, was inspired by the run-in work of the English as well as the Australian and South African methods coming from the
English.
The styles of the English method are:
•
Nirvana Style - Cakes are completely, or almost completely, covered by "run-in" work (color flow, flood work) with a
porcelain finish and a high degree of architectural design resembling miniature buildings. Cakes are done in white or
very pale colors with deeper colors used for accents. This is a method of perfection - the ultimate.
•
Over-piped Style (known as the Lambeth style made known by Joseph Lambeth) - piping and overpiping in graceful
curves and scrolls with some topped with precise, dainty lines done with complete accuracy. Lattice cushion work is
neat and delicate. Over-piped cakes are white or a pale color and often trimmed with an abundance of delicately
piped flowers in bright colors and usually have a bottom bevel. This method always has more overpiping than any
other.
Australian
- This is a dainty form of decorating with cakes being small, perfectly proportioned with meticulous work done to
perfection. Pale pastels are typically used and flowers are either piped or made of gumpaste and are never put on the cakes in
masses or heavy clusters but in a light, airy way. Extension work and embroidery done freehand, both being done with fine
tubes and well-controlled pressure, work, are found in the Australian method. Trim work is often done by making small lace
pieces on nails and applying them to the sides of the cake. Crimper work, ribbon insertion and tulle with intricate lace designs
are also seen in this method of decorating.
South African
- This method of cake decorating consists of two separate styles:
•
Lacework Style- Fancy, elaborate lace pieces, known as "wings," are piped using fine tubes with the main lines being
over-piped to create an airy feeling and rise above the tiers to give dramatic highlights. To create a soft, cushioned
effect on the edges of the cake, similar to the Over-piped English style, trellis work or lattice work is built up. Net
nails are also used to create lace and lattice shapes, curves and scrolls that are over-piped, and "hollow line work"
(over-piped scrolls). This method elaborates on the English and Australian methods.
•
Run-in Style - These cakes feature china-like run-in work based on the Nirvana style. The work is done as three
dimensional to create a dramatic effect.
In the South African method of cake decorating, piped flowers done in royal icing or handmade from gumpaste or marzipan
play a large part in the decorating. They are delicately, realistically and perfectly executed .
Mexican
- The Mexican method is colorful and theatrical with life-like gumpaste figurines that are intricately dressed. The
realistic room settings or formal gardens, done in previous time periods, are done to scale from pastillage. A cake drum made
from pastillage is used to display the work and placed on the cake. This method has very little border or side work done on the
cake.
Philippines -
A dramatic centerpiece displaying the decorator's skills best describes this method. Large tubes are used in
creating sculptural effects with curved borders. Abundant flowers are put in sprays, bouquets, and fountains. These dainty,
gracefully executed cakes with neat, precise work are done in harmonizing pastel colors.
Oriental String Work
- Cakes are covered in royal icing and feature intricate patterned string work that begins at the center of
the cake extending over the edge and dropping to the bottom of the cake. The same pattern, formed in an oval shape, is
repeated on the top half. All work is even and uniform in size
.
Recommended reading on the various methods of cake decorating:
The Art of Confectionery
- George Cox
Lambeth Method of Cake Decoration
- Joseph A. Lambeth
The Art of Sugarcraft - Lace and Filigree - Nicholas Lodge
The Art of Sugarcraft - Piping -
Nicholas Lodge
The Bride's Choice - Wedding Cakes from South Africa
-
Ria Meintjes
Advanced Piping & Cake Designs - Nirvana
Decorated Cakes and Confectionery
- Nirvana
South African Sugar Art
- Margie Smuts
Australian and New Zealand Cake Decorating
- Marie Sykes
and Patricia Simmons
Cake Design and Decoration - Bernice Vercoe and Dorothy
Evans
The Wilton Way of Cake Decorating - Volume Two
Sunday, September 30, 2012
Sample cake order form
Name of your business
motto
address
Phone . Contact information
Slogan
CUSTOM CAKE ORDER FORM AND CONTRACT
SOLD TO: __________________________________________________________________
Address: ___________________________________________________________________ City: ___________________________________ WI Zip: _______________________ Phone(s): Hm ______________________ Wk __________________ Cell _______________
EVENT DATE: _________________________________________________________ TIME NEEDED: PHONE ON EVENT: Cake Serves:
CAKE COLORS:_____________________________________________________________ CAKE FLAVOR: ______________________ CAKE COVERING: ______________________ CAKE FILLING FLAVOR: _______________ CAKE BOARD BASE: ____________________ CAKE STAND: _________________________________________________________________ CAKE DESCRIPTION:________________________________________________________________
__________________________________________________________________________________ __________________________________________________________________________________
Logo
SIZE
TYPE OF CAKE AND COLOR OF ICING
DECORATIONS
SERVINGS
ORDER TAKEN BY
DATE ORDERED
DEPOSIT PAID
DELIVERY DATE
DELIVERY TIME
RENTED ITEMS
CAKE STAND CAKE PLATES CAKE PILLARS CANDLE HOLDERS MIRROR
PUNCH FOUNTAIN
QTY COST
CAKE TOTAL RENTAL TOTAL REFUNDABLE SECURITY DEPOSIT
SALES TAX DELIVERY CHARGE SUB TOTAL DEPOSIT BALANCE DUEName of your business
motto
address
Phone . Contact information
Slogan
CUSTOM CAKE ORDER FORM AND CONTRACT
DELIVER TO: ____________________________________________________________________________
ADDRESS: _______________________________________________________________________________
CITY: __________________________________ TELEPHONE: _______________________ CLOSEST CROSS STREET: _________________________________________________________________ SPECIAL INSTRUCTIONS: __________________________________________________________________
As your cake decorator, I agrees to deliver the above described cake in a timely and agreed manner. The following conditions apply:
1) A deposit of 50% is required to consider this an order and contract for services to be rendered in your behalf. The remaining balance is due three (3) weeks prior to the delivery date. Any changes to this order must be made no later than three (3) weeks prior to delivery. If order is canceled, 50% of the total cake cost is non-refundable, plus any and all expenses already incurred in behalf of the finished product. Payment via cash or paypal by “X”, or contract will be void for non-payment and the customer must make other arrangements for a cake.
2) In the case of fresh flower usage on the cake, the responsibility of the flower safety and safe food practices will rest with the florist and not with (name of your business}.The person placing this order should obtain a notice of plant safety, in question, from the florist.
3) All rental items will be for a three (3) day period. The day of the event and up to two (2) days after. A late fee of $25.00 per day will be imposed for each day the items are late. Should any parts be not returned or damaged in any way, the renter will be responsible for the cost of replacing the entire item. (ie: cake stand, punch fountain, mirror, cake plates and/or pillars, etc.) I, INSERT YOUR NAME OR BUSINESS, will provide a list of all items rented. Returnable Security Deposit (known as RSD) will be refunded when ALL rental items are cleaned by the client and returned in the same condition. If items are not clean, a cleaning fee of $30.00 will be subtracted from the RSD.
4) The colors blue and purple or any shade of these colors cannot be guaranteed. These colors are unstable and tend to fade and /or bleed into surrounding colors and frosting. Outdoor events there is no guarantee.
5) Be Aware: Ingredients or machinery may have come in contact with nuts, milk and wheat products.
W Initial please
6) In the case of an unavoidable occurrence, such as a car accident or poor road conditions (see #6) during delivery --- (name of your business} cannot be held liable for more than the price of the cake described in this order.
7) The client will provide clear driving instructions to location and inform (name of your business} of any adverse road hazards and/or obstacles that may hamper the delivery and quality of finished cakes. (PLEASE NOTE: excessive jarring due to “pot holes”, road construction or unseen road conditions, will damage the finished product to an unstable and undesirable state.)
8) I agree that NO CHANGES CAN BE MADE UP TO 2 WEEKS BEFORE THE EVENT DATE!!
Responsible party / client __________________________________________________________________ Signature Date
Witness: _______________________________________________________________________________ Signature Date
name of your business
OUTDOOR AND DELIVERY DISCLAIMER
I, _________(CUSTOMER’S NAME)_______________, accept this cake as satisfactory and understand that name of your business, is not
responsible for the condition of products following set-up at an outdoor event. Due to the effects of outdoor weather conditions, table on un-level ground, wind blowing undesirable atmospheric items (ie: dirt, leaves, branches, sunlight.), insects and other wildlife, I understand that products such as icings, fillings, cake decorations, etc, may not hold up and cannot be insured past satisfactory delivery and set-up.
Client Signature ________________________________________________
Delivery Representative ____________________________
Date _________________________
Beth Fahey Cake contracts
Wedding Cake Contracts Demo
Why do you need a wedding cake contract? A contract conveys that you are a professional running a business A contract explains in detail how the cake will be designed and structured It outlines expectations for both the cake designer and the customer It establishes clear guidelines for payment It defines your liability
What should the contract include? Contact information for the couple and reception venue A detailed description of the cake Clear pricing logic Payment terms Cancellation terms Your company’s liability
Basic Information Your company name and contact information Title of the document (i.e. Wedding Cake Contract) Wedding date and day of the week Name, address, and several phone numbers, and e-mail addresses for the couple Name, address, and phone number for the reception venue Guest arrival and delivery time If possible: estimated guest count, wedding colors, florist, and photographer information
Basic Information - Example To be filled out by the bride
Wedding Cake Details Name of design Notes for decorator Toppers Flowers Advance work Pillars Board size and color Swatches Wrapping or Serving? Illustration Pricing Amount x Price Filling Upcharges Floral Add-ons Accessory Charges Rentals Delivery Grand Total Non-refundable Deposit Additional Deposit Final Balance Due
1 Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com
Wedding Cake Contracts Demo
Lines for Payments Final Cake Balance
Rentals - Example Make the item’s value clear Explain when it needs to be returned Type of deposit Emergency contact information Explain when it needs to be returned Type of deposit Emergency contact information
Totals Delivery and set-up Grand total Non-refundable deposit Additional deposit Final balance due date Lines for payments Final balance
Extra Servings Should be treated as a completely separate transaction from the wedding cake Provide a due date for the extra servings cake order Payment information
The Fine Print Cancellation Policy Re-consultation Fee Inedible Products Disclaimer Outdoor Display Disclaimer Structural and Design Discretion Completed Set-up Liability Limited to Value of Cake Right to Cancel if not Paid in Full Photography Rights Acknowledgement Signature
Wedding Cake Contract Terms Flowers Toppers Photography Extra Servings Anniversary Tier Cake Bags Changes Swatches Flowers
2
Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com
Wedding Cake Contracts Demo
Who – provides and arranges What – fresh, silk, gumpaste Where – at hall, delivered to bakery When – will they be there
Cake Toppers Who – puts it on What – type (monogram, ceramic, floral) Where – will it be
Extra Servings Who – only your bakery What – how is it constructed Where – it goes to the kitchen When – do you order How – much should you order
Deposits and Refunds Clear time frames Specifically how much deposit is kept How much is refunded Reasoning for deposit and refund policy
Payments How much at time of booking Methods of payment Personal check policy Statements Absolute deadline for final payment
Liability When does your liability begin and end? Food safety and allergen statement Inedible products disclaimer
The Real Legal Stuff Our Liability Force Majeure (acts of God) Venue (where litigation takes place) Attorney’s Fees (who pays) Entire Agreement (the whole shebang) Other Notes (write – in) Signatures of both parties
How do I draw up a contract? DIY - Do It Yourself Small Business Administration www.sba.org Online resources: search engines (Google) “contracts” Computer programs: word processor, spreadsheet, graphics, specific DIY legal software Professional printing services Invest in professional legal advice
3 Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com
A Short History of Cake Decorating
Cake decorating is one of those oft-ignored culinary arts. Although the sight of a beautifully decorated cake delights almost everyone, most people are not aware of the long and intricate history of cake decorating. Cake decorating indeed has a long and colored history. Here is a brief overview of the history of cake decorating.
The Roots of Cake Decorating
What are the origins of cake decorating? Compared to other forms of food preparation, cake decorating is actually one of the newer culinary arts. Cake decorating can be traced back to the mid-17th century. This is around the same time, probably not coincidentally, that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Beginning in the mid-17th century, cake decorating gained widespread popularity as a way to create elaborate desserts that were used as displays during the feasts and banquets of the wealthiest aristocracy. However, these were mainly used as display pieces.
The Mid-19th Century Brings Cake Decorating to the Forefront
The history of cake decorating, as we know it today truly got its start in the mid-19th century. This coincides with the period in which the French began to serve the dessert as a completely separate sweet course that was served at the very end of the meal. This is the time in which decorated desserts, namely cakes, began to appear on banquet tables with some kind of regularity.
The Development of Temperature-Controlled Ovens Changes Everything
In the 1840s, there was an important development in kitchen and cooking technology: the temperature controlled oven. This, of course, made baking much more pleasant and convenient. During this period, cake baking became easier and thus more popular. However, during this period, most cake decorating consisted of the elaborate and difficult old English method, which generally consisted of decorating with dimensional over piping. The cakes would generally be covered in rolled fondant, and the borders would be intricately over piped. Another important development during this same period is the introduction of baking powder and baking soda. This, of course, also makes baking cakes much easier.
The Wilton Method Arrives in the Early 20th Century
Around 1929, a business known as Wilton Enterprises began to advertise its own cake decorating classes. Their classes were advertised to enterprising chefs, caterers and other gourmands with an interest in baking and cake decorating. The cake decorating classes took off and became a great success among bakers and chefs. In 1947, the Wilton's began to develop and promote their own line of baking and cake decorating products. Wilton enterprises made a great splash, and by the 1960s, the so-called Wilton Method became a stand-by method of cake decoration. In 1983, the Wilton Company merged with the Copco kitchenware company. Then, in 1991, the company merged again with Rowoco, who changed the name of the company to Wilton Industries.
The Lambeth Method Becomes Another Popular Decorating Method
A few years after the Wilton school came into existence, Joseph Lambeth published a book that would become a classic of cake decorating. The book was known as The Lambeth Method of Cake Decoration and Practical Pastries. The book became widely popular with budding cake decorators, bakers and other gourmands. The book contained real step-by-step instructions and clear, oversized drawings and photographs that showed readers how the Lambeth Method of cake decorating was constructed.
The International Cake Exploration Society Come Onto the Scene
In 1976, a new organization known as the International Cake Exploration Society in Michigan came into the cake decorating scene. The organization is still active, and meets each year during their annual conventions.
retreived from:
http://www.cakedecoratingart.com/articles/a-short-history-of-cake-decorating/?action=print
Monday, September 24, 2012
Thursday, August 23, 2012
Sweet Inspirations: Pastry Live 2012 (Day 1, Part 1)
Sweet Inspirations: Pastry Live 2012 (Day 1, Part 1): Oh Wow.....I dont even know where to start. Pastry Live in Atlanta was AMAZING!!!! My plan is to post about it one day at a time. Day 1...
Wednesday, August 8, 2012
Tuesday, August 7, 2012
Monday, August 6, 2012
Tuesday, July 31, 2012
Sunday, July 29, 2012
new Hyatt NOLA Pastry Chef, I'm not jealous no... but they probably let him have more than 2 untrained staff :(
The weekend Chocoholics Dessert Bar is just part of young pastry chef's art
Published: Thursday, July 26, 2012, 8:00 AM
It's almost 9 p.m., time for the 8 Block Kitchen and Bar to open
for its weekend jazz night. While the band for local singer Anais St.
John warms up with a sound check, Gonzalo "Gonzo" Jimenez, the Hyatt
Regency New Orleans' 27-year-old executive pastry chef, carefully
arranges bite-size desserts on slender trays.
He moves the small eclairs one way, then shifts the tiny chocolate tartlets another.
One end of a tray is propped on a block for maximum eye appeal.
Square shot glasses full of mousse fit into the cubby holes of a small
white shelf; coffee mousse goes into inch-wide chocolate cups. More cups
are filled with chocolate panna cotta and cream fraiche mousseline.
Behind Jimenez, individual plates of chocolate bread puddings, beignets thickly coated with powdered sugar, small chocolate doughnuts and crepes filled with dulce de leche sit under heat lamps, ready for the crowd. An urn full of hot chocolate is ready, as are cups and warm whole and 2-percent milk to flavor with an array of chocolate lollipops.
Now the all-you-can-eat Chocoholics Dessert Bar is ready to open as well.
The restaurant serves a breakfast buffet in this space every morning, but the chocolate extravaganza is only on Fridays and Saturdays from 9 p.m. to 1 a.m. during the live jazz sets. The buffet of about 45 desserts is $22.95, or half price with a receipt from dinner at Vitascope Hall, the sports bar across the way.
Life, art and chocolate
The dulce de leche in the crepes and atop miniature chocolate pecan pies is a clue to the chef's Argentine heritage; atop the buffet, a 60-pound steampunk-style chocolate sculpture speaks volumes about his present and future.
"I make molds out of everything," Jimenez said, gesturing to the threaded bolts in the sculpture. "I go down to engineering and ask them to give me a couple of these" to cast in silicone. "I just make them out of whatever I can find."
Jimenez came to New Orleans in 2011, when the completely remodeled Hyatt Regency reopened after Hurricane Katrina. About 1,000 square feet were added to the pastry kitchens, where he supervises 23 pastry chefs. The pastry kitchen includes a chocolate room just for Jimenez: "Nobody else goes in there," he says.
This is where he plays with his toys: airbrushes, edible glitter, silicon molds.
The pastry kitchens make every bit of bread, pastry and dessert served in the big hotel, which has 1,200 rooms and four restaurants, in addition to room service. They turn out everything from hot dog buns to breakfast croissants to pies to the fennel ciabatta served in Borgne, the John Besh restaurant on the first floor overseen by executive chef Brian Landry. The day Jimenez was setting up this particular chocolate buffet, the hotel had served breakfast, lunch and dinner for a convention of 1,200.
The creative challenge
The dulce de leche crepes "are a classic back home," Jimenez said. In Argentina, he had the passion to create food, but "chefs and cooks are not a big thing there. My parents wanted me to be a doctor or a lawyer." Instead, by 19, he had put himself through culinary school, then through an Ecole Lenotre in Buenos Aires.
"I was working at this hotel as a sous chef when the pastry chef just quit," Jimenez said. "I jumped into it. I didn't know what I was doing. It was a fun challenge."
He loves the creative side of desserts and breads. And his time as a savory chef influences his work, as evidenced by his dark chocolate truffles with rosemary and creme brulee with truffle oil.
After working in Patagonia, Panama and Venezuela, Jimenez came to the United States in 2009 to work in a boutique hotel in Boulder, Colo., where he learned English.
He has loved the year-plus that he's been in New Orleans.
"There's a lot going on in this city," Jimenez said. "It's different from Colorado, for sure."
He dines out often and, a former polo player, he keeps horses in Bridge City.
"It's an extremely artsy city," Jimenez said. "I love the sculpture garden" at the New Orleans Museum of Art. "I try to apply all that. I look at a lot of modern sculptures and try to apply it to what I do. A lot of it is very industrial and modern."
His art influences seem to be paying off. Jimenez's entry in the first-ever Big Gateau Show at the New Orleans Wine and Food Experience this spring won a people's choice award. Now, in his chocolate room, he's practicing for a big competition in August in Atlanta.
Rising to the occasion
In addition to chocolate and dessert spaces, there is a very large bread-baking area packed with imported ovens, an Italian dough-cutting machine, giant bags of sea salt, rustic bread bowls and much, much more. One recent day, a cook was running a spiked roller over the surface of dough in a sheet pan, making lavosh to break into rough pieces for bread baskets. Jalapeno cornbread muffins, cheesecakes and pretzels were just a few of the items on racks, ready to go to destinations around the hotel. Two shifts of bakers keep the ovens humming.
Anything and everything pastry comes out of here.
"Yesterday," the chef said, "we made 85 king cakes for a banquet."
••••••••
Executive pastry chef Gonzalo Jimenez shared some of his recipes. At the Hyatt Regency New Orleans, he uses Valrhona chocolate, around 40 pounds a day. He recommends Felchin brand glaze, a coating and glazing product, for the truffle coating and the white chocolate bark.
Dark Chocolate and Rosemary Truffles
Makes 25
For ganache:
2 cups heavy whipping cream
1 tablespoon minced fresh rosemary leaves
2 cups couverture dark chocolate (86 percent cocoa)
Coating:
3 cups dark chocolate glaze
Make the ganache filling: Heat the cream and rosemary in a saucepan, until just before boiling. Remove from heat. Pour the cream through a fine strainer.
Pour the hot cream in a bowl with the couverture dark chocolate. Let the chocolate and cream sit for 3 minutes. Then whisk until it becomes one smooth chocolate mixture without any lumps. Refrigerate for 2 hours.
Use a melon baller to scoop the chocolate ganache into balls and place them on a tray. Refrigerate until they harden, about 20 minutes.
Coating and assembly: Melt the dark chocolate glaze in a double boiler.
Pull on rubber gloves and roll the cold ganache balls with your hands to make them round. Dip into the chocolate. Put truffles on a tray covered with parchment paper. Let truffles sit at room temperature for 15 minutes and then refrigerate until they harden.
White Chocolate Bark
Makes about 1-1/2 quarts
1 cup toasted almonds
1 cup pecans
1 cup sweetened dried cranberries
1 cup raisins
1 cup crispy rice cereal
4 cups white glaze chocolate*
Combine all the dry ingredients in a large bowl. Cover the surface of a jelly roll pan with plastic wrap or a silicon mat.
Melt the white chocolate coating in a double boiler. Pour the chocolate onto the dry ingredients and mix well.
Pour the mixture on the prepared pan. Smooth out the preparation with an offset spatula.
Refrigerate until it hardens. Once chocolate is set, break into rustic pieces.
*Chef Jimenez recommends Felchin brand white glaze chocolate.
••••••••
If you don't want to make homemade dulce de leche, the chef says to look at Latin markets for Nestle's La Lechera brand.
Dulce de Leche Crème Brulee
Makes 4 servings
4 cups heavy whipping cream
11 egg yolks
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups dulce de leche
Additional sugar for topping
In a large saucepan over medium heat, combine cream, 1/2 cup plus 2 tablespoons sugar, vanilla extract, and dulce de leche. Heat until steaming, but do not boil. Remove from stove.
Bring water to a boil in a separate tea kettle, and preheat oven to 225 degrees.
In a bowl, mix egg yolks and the remaining sugar. Proceeding very slowly, pour the hot cream a little bit at a time into the egg and sugar mixture. With a hand mixer, mix at low speed until the batter becomes smooth and uniform. Pour mixture through a fine strainer to eliminate any lumps of yolk.
Pour the batter into individual-size ramekins. Working near the oven, place the ramekins in a deep pan and carefully pour the boiling water into the pan and around the ramekins to create steam. Cover the pan with foil. Bake for about 30 minutes or until the mixture is set, with a solid consistency.
Refrigerate for at least 30 minutes. Before serving, cover with sugar and caramelize with a torch.
Behind Jimenez, individual plates of chocolate bread puddings, beignets thickly coated with powdered sugar, small chocolate doughnuts and crepes filled with dulce de leche sit under heat lamps, ready for the crowd. An urn full of hot chocolate is ready, as are cups and warm whole and 2-percent milk to flavor with an array of chocolate lollipops.
Now the all-you-can-eat Chocoholics Dessert Bar is ready to open as well.
The restaurant serves a breakfast buffet in this space every morning, but the chocolate extravaganza is only on Fridays and Saturdays from 9 p.m. to 1 a.m. during the live jazz sets. The buffet of about 45 desserts is $22.95, or half price with a receipt from dinner at Vitascope Hall, the sports bar across the way.
Life, art and chocolate
The dulce de leche in the crepes and atop miniature chocolate pecan pies is a clue to the chef's Argentine heritage; atop the buffet, a 60-pound steampunk-style chocolate sculpture speaks volumes about his present and future.
"I make molds out of everything," Jimenez said, gesturing to the threaded bolts in the sculpture. "I go down to engineering and ask them to give me a couple of these" to cast in silicone. "I just make them out of whatever I can find."
Jimenez came to New Orleans in 2011, when the completely remodeled Hyatt Regency reopened after Hurricane Katrina. About 1,000 square feet were added to the pastry kitchens, where he supervises 23 pastry chefs. The pastry kitchen includes a chocolate room just for Jimenez: "Nobody else goes in there," he says.
This is where he plays with his toys: airbrushes, edible glitter, silicon molds.
The pastry kitchens make every bit of bread, pastry and dessert served in the big hotel, which has 1,200 rooms and four restaurants, in addition to room service. They turn out everything from hot dog buns to breakfast croissants to pies to the fennel ciabatta served in Borgne, the John Besh restaurant on the first floor overseen by executive chef Brian Landry. The day Jimenez was setting up this particular chocolate buffet, the hotel had served breakfast, lunch and dinner for a convention of 1,200.
The creative challenge
The dulce de leche crepes "are a classic back home," Jimenez said. In Argentina, he had the passion to create food, but "chefs and cooks are not a big thing there. My parents wanted me to be a doctor or a lawyer." Instead, by 19, he had put himself through culinary school, then through an Ecole Lenotre in Buenos Aires.
"I was working at this hotel as a sous chef when the pastry chef just quit," Jimenez said. "I jumped into it. I didn't know what I was doing. It was a fun challenge."
He loves the creative side of desserts and breads. And his time as a savory chef influences his work, as evidenced by his dark chocolate truffles with rosemary and creme brulee with truffle oil.
After working in Patagonia, Panama and Venezuela, Jimenez came to the United States in 2009 to work in a boutique hotel in Boulder, Colo., where he learned English.
He has loved the year-plus that he's been in New Orleans.
"There's a lot going on in this city," Jimenez said. "It's different from Colorado, for sure."
He dines out often and, a former polo player, he keeps horses in Bridge City.
"It's an extremely artsy city," Jimenez said. "I love the sculpture garden" at the New Orleans Museum of Art. "I try to apply all that. I look at a lot of modern sculptures and try to apply it to what I do. A lot of it is very industrial and modern."
His art influences seem to be paying off. Jimenez's entry in the first-ever Big Gateau Show at the New Orleans Wine and Food Experience this spring won a people's choice award. Now, in his chocolate room, he's practicing for a big competition in August in Atlanta.
Rising to the occasion
In addition to chocolate and dessert spaces, there is a very large bread-baking area packed with imported ovens, an Italian dough-cutting machine, giant bags of sea salt, rustic bread bowls and much, much more. One recent day, a cook was running a spiked roller over the surface of dough in a sheet pan, making lavosh to break into rough pieces for bread baskets. Jalapeno cornbread muffins, cheesecakes and pretzels were just a few of the items on racks, ready to go to destinations around the hotel. Two shifts of bakers keep the ovens humming.
Anything and everything pastry comes out of here.
"Yesterday," the chef said, "we made 85 king cakes for a banquet."
••••••••
Executive pastry chef Gonzalo Jimenez shared some of his recipes. At the Hyatt Regency New Orleans, he uses Valrhona chocolate, around 40 pounds a day. He recommends Felchin brand glaze, a coating and glazing product, for the truffle coating and the white chocolate bark.
Dark Chocolate and Rosemary Truffles
Makes 25
For ganache:
2 cups heavy whipping cream
1 tablespoon minced fresh rosemary leaves
2 cups couverture dark chocolate (86 percent cocoa)
Coating:
3 cups dark chocolate glaze
Make the ganache filling: Heat the cream and rosemary in a saucepan, until just before boiling. Remove from heat. Pour the cream through a fine strainer.
Pour the hot cream in a bowl with the couverture dark chocolate. Let the chocolate and cream sit for 3 minutes. Then whisk until it becomes one smooth chocolate mixture without any lumps. Refrigerate for 2 hours.
Use a melon baller to scoop the chocolate ganache into balls and place them on a tray. Refrigerate until they harden, about 20 minutes.
Coating and assembly: Melt the dark chocolate glaze in a double boiler.
Pull on rubber gloves and roll the cold ganache balls with your hands to make them round. Dip into the chocolate. Put truffles on a tray covered with parchment paper. Let truffles sit at room temperature for 15 minutes and then refrigerate until they harden.
White Chocolate Bark
Makes about 1-1/2 quarts
1 cup toasted almonds
1 cup pecans
1 cup sweetened dried cranberries
1 cup raisins
1 cup crispy rice cereal
4 cups white glaze chocolate*
Combine all the dry ingredients in a large bowl. Cover the surface of a jelly roll pan with plastic wrap or a silicon mat.
Melt the white chocolate coating in a double boiler. Pour the chocolate onto the dry ingredients and mix well.
Pour the mixture on the prepared pan. Smooth out the preparation with an offset spatula.
Refrigerate until it hardens. Once chocolate is set, break into rustic pieces.
*Chef Jimenez recommends Felchin brand white glaze chocolate.
••••••••
If you don't want to make homemade dulce de leche, the chef says to look at Latin markets for Nestle's La Lechera brand.
Dulce de Leche Crème Brulee
Makes 4 servings
4 cups heavy whipping cream
11 egg yolks
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups dulce de leche
Additional sugar for topping
In a large saucepan over medium heat, combine cream, 1/2 cup plus 2 tablespoons sugar, vanilla extract, and dulce de leche. Heat until steaming, but do not boil. Remove from stove.
Bring water to a boil in a separate tea kettle, and preheat oven to 225 degrees.
In a bowl, mix egg yolks and the remaining sugar. Proceeding very slowly, pour the hot cream a little bit at a time into the egg and sugar mixture. With a hand mixer, mix at low speed until the batter becomes smooth and uniform. Pour mixture through a fine strainer to eliminate any lumps of yolk.
Pour the batter into individual-size ramekins. Working near the oven, place the ramekins in a deep pan and carefully pour the boiling water into the pan and around the ramekins to create steam. Cover the pan with foil. Bake for about 30 minutes or until the mixture is set, with a solid consistency.
Refrigerate for at least 30 minutes. Before serving, cover with sugar and caramelize with a torch.
© 2012 NOLA.com. All rights reserved.
Thursday, July 19, 2012
Tuesday, July 10, 2012
Monday, June 18, 2012
I now have a twitter account, again... I guess you can follow me @pastrychefang
urg social media but ok I'll do it tweet away
urg social media but ok I'll do it tweet away
Monday, May 28, 2012
Sunday, May 27, 2012
Tuesday, May 22, 2012
European Tortes & Contemporary Plated desserts
European Tortes and Contemporary Plated desserts
Assignments & Production notes
Assignments & Production notes
Sunday, May 20, 2012
"From My Oven": History of Sacher
"From My Oven": History of Sacher: Sachertorte ( German pronunciation: [ˈzaxɐˌtɔʁtə] ; is a chocolate cake , invented by Franz Sacher in 1832 for Klemens Wenzel von Metter...
"From My Oven": The Component of a Plated Dessert Part II
"From My Oven": The Component of a Plated Dessert Part II: Flavor “The most important role of the components is to satisfy a total flavor experience by either complementing or contrasting the mai...
"From My Oven": The Four Components of a Plated Dessert Part I
"From My Oven": The Four Components of a Plated Dessert Part I: The Four Components of a Plated Dessert -Main Item -Sauce -Crunch Component -Garnish It is widely accepted that there are four c...
Wednesday, May 2, 2012
Tuesday, May 1, 2012
Sunday, April 29, 2012
Saturday, April 21, 2012
Thinking of opening your own dessert restaurant?
Dessert only please!!
Follow this link to article main page. On the left side of the page click full article to read.
Chef
Sunday, April 15, 2012
Royal Candy House: Sticky Sweets Videos
Royal Candy House: Sticky Sweets Videos: Unsure of what are sticky sweets? Take alook at the videos to find out more! The making of sticky sweets Local Sticky Sweets Shop @ Cen...
Tuesday, April 10, 2012
Friday, March 30, 2012
Wednesday, March 28, 2012
Sunday, March 25, 2012
I know I am not teaching custards class but that doesn't mean I can't get excited about it!!! Check out the new pinterest board "custards" for some helpful info (I hope!).
Chef Wilson
Wednesday, March 21, 2012
Fieldtrip
We had an excellent day yesterday on our field trip to Thomasville, GA. We started at Flowers bakery with our guide Dick Jones, a very fun gentleman who showed us around this large commercial production bakery. We continued on to Savannah Moon cafe & bakery for lunch and some informative advice from owner Ben. Then off we went to Sweet Grass Dairy for a tour of the cheese making facility where they make raw and pasteurized cheeses from there we went to their cheese shop in town for a very awesome and delicious cheese tasting and purchasing. And some of us signed up for cheese making class in April!!!!! can't wait I'll be calling my cheese Angela Cheese!
fun was had by all!!
Thursday, March 15, 2012
holy moly batman... cupcake vending machine!!!
cupcake ATM...
Holy cow really??? I don't even know what to say about this!!!
Holy cow really??? I don't even know what to say about this!!!
very comprehensive job description of pastry cook/extern
Job Description/the Broadmoor Colorado 3/15/12
Title: 500101 Baking & Pastry Extern
Back to listing - Apply Prepare desserts, pastry, cookies, breads and specialty items according to the menu. Assist the chef as necessary
Essential Duties and Responsibilities include the following. Other duties may be assigned. Maintain quality productsPrepare food for breakfast / lunch / dinnerMaintain a clean, organized and sanitary work areaAdvise chef when food inventory is depletedOperate all kitchen equipment properlyPrepare requisitions slipsMust meet minimum 12 week requirement of employmentSpend time in both the pastry shop & the bakery
Skills / Requirements
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
High school diploma or general education degree (GED) and come form an accredited & approved extern school. Must be fluent in both oral/written English language. Must be able to use knives and other kitchen equipment.
Language Ability:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before small groups of customers or employees of organization.
Math Ability:
Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly exposed to wet or humid conditions (non-weather);work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles ;toxic or caustic chemicals and outdoor weather conditions. The employee is occasionally exposed to work in high, precarious places; risk of electrical shock; work with explosives; risk of radiation and vibration. The noise level in the work environment is usually loud.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Back to listing - Apply
Wednesday, March 14, 2012
Tuesday, March 13, 2012
Saturday, March 10, 2012
Possum Breaks into Bakery. Over Eats. Can't Move. (Pic) | Daily Dawdle
Possum Breaks into Bakery. Over Eats. Can't Move. (Pic) | Daily Dawdle
I had to share this little non paying customer!!! easy to please LOL Australia I think!!
I had to share this little non paying customer!!! easy to please LOL Australia I think!!
Thursday, March 8, 2012
doughnut plant
Guys check out the flavors of these donuts!!! located in New York city this donut shop was opened by someone who had no previous donutting experience
doughnuts glorious donuts
review from King Arthur Flour website
doughnuts glorious donuts
review from King Arthur Flour website
Featured bakeries
Doughnut Plant – New York City
While it is certainly no longer a secret, Doughnut Plant on Manhattan's lower east side is not a destination for most visitors to NYC. However, if you are walking east down Grand Street through Chinatown and happen to go a little too far, you will end up at 378 Grand which is home to New York's Doughnut Plant. What you would never realize by looking at this modest shop is that it has seven sister stores in Tokyo, Japan.
Doughnut Plant-NYC was started by Mark Israel in his apartment in 1994. He started out by delivering his doughnuts on his bicycle throughout lower Manhattan. As word spread he quickly outgrew the kitchen in his apartment and moved into a converted space in the basement of his apartment building. Shortly thereafter, with fame for his doughnuts spreading he opened his first "real" shop on Grand Street.
I have been eating these doughnuts for a few years now, and they are incredible. I'll be perfectly honest: I hate most doughnuts. But these almost defy the doughnut definition that we have come to know. First, Mark uses King Arthur Special Flour. KA Special is mostly used for breads. But this flour, made from hard red spring wheat with moderate protein, gives these doughnuts their characteristic chew. The interior is a creamy color, not white like so many other doughnuts made from bleached flours. But what really sets these doughnuts apart are the glazes. My favorite is Vanilla Bean, but Mark uses many natural flavorings that are bright and often seasonal.
Recently, Doughnut Plant added jelly-filled doughnuts. These are not what you think they are. First of all, they are square, with a hole cut out of the center. These doughnuts are engineering marvels. Instead of a glob of jelly injected into the center of the doughnut, like most, there is jelly all around the interior of the doughnut. So every bite contains jelly - not too much, not too little. They are a delight to eat.
In 2004, Mark and his partner Jun Goto opened their first shop in Tokyo. They now have seven shops, with at least three more planned by year's end. I traveled to Tokyo recently to check out these shops. I was very surprised. They have managed to duplicate the Doughnut Plant-NYC experience but in a Japanese sort of way. They have all the regular doughnut offerings that the New York store has, but they also serve an "Uguisu-Mame and Soybean Flour Bun" (I must confess I don't know what that is, but you can see a picture on their website). They are using KA Special in the shops in Tokyo, but they are also using the same equipment and processes. So the end result is that whether you're in the original Doughnut Plant in New York or the new stores in Tokyo, the taste and experience is virtually the same. Even if you aren't traveling to Japan soon, you can still check out their shops in Tokyo via their website.
— Tod Bramble
3/8/12
Hey from pastry class. We are grilling hot dogs and making hot dog buns tonight. The hamburgers came out really good last night. Some buns not so good but I think telling everyone to purposely overproof threw them off!!. Hot dogs and donuts tonight! I have the best job!! Whooohoooo
Wednesday, March 7, 2012
so cool
Seattle to build edible food forest for all to enjoy!!!
http://www.organicauthority.com/blog/organic/seattle-building-massive-edible-forest-filled-with-free-food/
http://www.organicauthority.com/blog/organic/seattle-building-massive-edible-forest-filled-with-free-food/
Saturday, March 3, 2012
Week 2 breads
So far so good in breads class, I can see everyone getting the hang of dough. We will practice a bit more with forming techniques this week, more rolls and baguettes in your future guys!!!! Good work this week let's keep it up!!
Chef
Friday, March 2, 2012
Thursday, March 1, 2012
Emmi Roth Cheese student competition
Emmi Roth USA wants you to create a unique and flavorful recipe highlighting
Emmi Kaltbach Cave-Aged Le-Gruyere Switzerland AOC in a
Center-of-the-Plate application
Contest Guidelines:
- Recipes must be submitted in preferred format (see attachments)
- Entries must include at least one (1) high resolution, digital photograph of finished dish
- Contest entrants must be currently enrolled in a post-secondary culinary school/program in the 50 United States. You must include name, email address, telephone number, mailing address, name of culinary school and name of referring culinary instructor with entry.
- Contest entries become property of Emmi Roth USA and may be used in marketing/public relations activities.
- Entries must be the original work of the entrant, may not have won previous awards, may not have been published previously, and must not infringe third-party intellectual property or other rights.
- April 13th DEADLINE FOR ALL ENTRIES
- Entries must be emailed to marygpetersen@comcast.net with Emmi Roth USA in subject line.
Up to 50 free samples will be provided to the first 50 instructor respondents to contest posting, starting March 1, 2012. Sample will include up to 14 ounces of Emmi Kaltbach Cave-Aged Le Gruyere Switzerland AOC (two random weight retail cuts, weighing 5-7 ounces each). Interested instructors should write tokaltbachcontest@emmirothusa.com with name, title, school/institution, shipping address (No PO Boxes), telephone number and email address. Samples will be shipped via UPS from Monroe, Wisconsin. Please allow approximately 2 weeks for delivery of samples from response date.
Prizes!
- First and second place prices given at $1,000 and $500 respectively.
- Prize winners will also receive an Emmi Roth USA cheese gift basket
- Referring instructor of the first and second place winners shall receive One (1) FREE Registration to a 2012 CAFE Conference or Workshop.
- Winning student(s) may be Featured in a Press RElease and/or Emmi Roth USA Newsletter
When Will You Know?
Eligible recipe entries will be evaluated by a panel of Emmi Roth USA judges on creativity, novelty and/or uniqueness of application and flavor quality in the Center-of-the-Plate application.
How Do You Win?
Winners will be notified on or before May 11, 2012 via telephone and certified mail.
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