Friday, August 12, 2011

The dilemma of a Purist of heart (and baking)

Ever since I started baking, I've known what my brand, product and concept is all about. I'm a purist at heart so everything I do starts with the basics, the simple...the pure.
Which brings me to my dilemma - To "shortening or not to shortening", that is the question.
As a purist (i know I've said it 3 times already, get my point?) the idea of using shortening as a base for buttercream (is that not an oxymoron?) makes me cringe, makes me want to jump out of my skin and makes my heart hurt ;-) How could you substitute the beautiful texture and flavor of butter for shortening? It's an atrocity if there ever was one!
But what to do when that is what your customer wants or expects? It's been said that in a blind cake test,  people will often choose a box cake vs a cake made from scratch because that is what their taste buds are used to. The overpowering sweetness of icing has usurped the refined and elegant taste of buttercream! Now, I'm not trying to be a snob, I'm a purist, remember?
I would love to know what everyone else thinks, although, I know where I stand on the issue. As Shakespeare would say: To thy own self be true...

Peace, love and cake!

Thursday, August 11, 2011

Can someone say CAKELAVA?

Ok, so I know this is a year away and it has nothing to do with FCI, but holy hibiscus I can wait! I just signed up for a  class with Rick Reichart from TLC and the FoodNetwork to do the hibiscus/bamboo and clownfish in coral class!!!!  I hear 2 other TV chefs will also be taking the class which makes me think it's gonna be one hell of a pahhhteeee!
Check out other classes offered at Mother of Cakes: Sugar and Cake Academy, Allentown, PA USA
Pretty impressive roster!

Wednesday, August 3, 2011

FCI Tour

 Well I just had my exclusive tour at FCI and I'm convinced that this is the program for me! After watching the level 3 cake class make all sorts of marine life animals made out of blown sugar I could only wish to be able to complete this program as well. But alas, baby steps for now.
I did leave with a warm loaf of bread from one of the classes and sheer excitement for what's to come.
While I wait for classes to start in Oct, I'm working on several cakes. I'll be doing a 2 tier 50th B-day cake and a 3 tier Baby shower cake so will be busy creating some cute teddy bears, pictures coming! 

Peace, love and cake!