Remember those candy buttons you used to eat as a kid? Well, I used to eat as a kid…I was thinking how cute it would be if they had Valentine’s Day themed buttons in pink and white. The more I thought about it the clearer it became to me how easy it would be to make them. Candy buttons are really just a processed form of royal icing, which has a grand total of three ingredients (four if you want to add flavoring). So this past weekend I gathered my piping tips, my powdered sugar, my mixer and…finished the whole project in less than an hour.
For your Valentine’s Day pleasure, I give you, Candy
So here’s a little bit about what has been going on lately. I started a new job that has a wide variety of locations and in the two months that I have worked they have moved me through three of them. With each move I am retrained so really I have been training for two months on and off. That being said, my newest trainer and I have been playing around with dummy cakes since we are able to get most of our work done in just a few hours. I have loved working in a bakery setting. This is the first time I have worked for a true bakery and not a restaurant or other form of kitchen. A typical day goes as follows:
The past few weeks have been full of changes, I started a new job, I have been apartment hunting, I’ve been commuting 4 hours a day while apartment hunting… I’ve been enjoying getting to know the trains. Really.
Before all the stress however, there was a day of peace and enjoyment. The best start to any holiday season: the 50th anniversary of Doctor Who. Now I know that if you are not a Doctor Who fan you will just not understand the kindred feeling you get as part of a group watching an hour of television together. Knowing that there are thousands of people all over the world that are appreciating something at the same time as you makes me wish we made more of those connections over things of real importance (like say, peace or poverty, or hunger, or…well the list goes on). On a creative note, it is very inspiring to see something continue to grow and surprise after 50 years.
So, having come home the night before the showing after the interview for the earlier mentioned job with just enough time to buy ingredients, I decided that 4 hours was more than enough time to bake, cool, ice, and fondant a cake. So here, in honor of the 11th (or 12th?) Doctor Who. Here’s to you Matt Smith. What a run.
*This cake was inspired by one found on Pinterest
This is most likely the only time in my life I will be able to have good reason to make a menorah in the shape of a turkey. As Channukah and Thanksgiving are coinciding with each other this year, I felt it was only appropriate to make a tribute to this once in a lifetime event.
Thinking I was clever I have been talking about making a menurkey for months but alas, somebody out there already copyrighted the term.
I do not usually ‘review’ here but yesterday I had my first experience with Hudson Chocolates and I have to rave. Chef Migoya is always outdoing himself and as an artist in another life I have to say I am consistently impressed. Not only does he make the smoothest ganache fillings but his eye for design is unbeatable in my opinion. He finds ways to use every day objects and turn them into chocolate masterpieces. Take his honeycomb bar for instance, I am pretty sure his silicone mold was originally produced as an oven mitt.
He finds new ways to out do himself with the panning machine as well. Take his pear and walnuts for example. Having the ability to create some of their own chocolate they replace the milk powder with blue cheese powder and coat dried pears and candied walnuts. While a little on the pricier side I highly recommend any of his products for gifts this holiday season. The amount of work that goes into each piece of chocolate is unrivaled by any chocolatier I have seen.
I opted for the modernist collection which I am working my way through as we speak. It is going far too quickly for my liking.
I have to say, halloween gives a very limited color scheme to play with so when I decided to play around with royal icing, the Day of the Dead gave me more inspiration. I suppose this time of year just reminds me of my trip to Mexico and the bright colors help me through the chills of the season. I used a slightly altered Rose Levy Beranbaum royal icing recipe and had some fun with my new skull cookie cutter.
It is that time of year! Pumpkin rolls, pumpkin lattes, pumpkin spice, pumpkin carving, I don’t know about you but I want pumpkin all the time these days. In fact I am having pumpkin, apple, and sausage stew for dinner as I write this.
When I started my job, my boss gave me a packet of recipes. The following was never one we used at work but I decided to make them special for brunch. Not too sweet, but plenty in pumpkin flavor, these moist muffins are a great start to a crisp fall morning.