Decadence

Here we have a double layer Devil's Food cake with chocolate butter cream and dark chocolate shavings on top. Mmmmmm...

Giddy Up

Ahh my first major custom cake! And it was a blast.  I went through a range of emotions over the 2 days it took me to complete this cake, but I finally got it done, and the labor was well worth it.

 Vanilla buttercream sandwiched between one thick layer of vanilla poundcake and one layer of devil's food.  A fitting metaphor for the yin-yang push-pull of the world this baby is about to enter into.

 And..some matching cupcakes.

Fondant and Romance

Here you will see Rose + Vanilla Petits Fours I made for a bridal shower.

Encased in rosewater fondant is two layers of vanilla poundcake filled with vanilla buttercream.  The little package is topped with candied rose petals.

This leaves me very excited to experiment with different flavor and texture combinations in petits fours.  Might I add that making fondant from scratch is time consuming, yet simple and quite rewarding.  I was quite proud of myself as I held the white sugar dough ball between my hands.

Ice Dreams

So for some crazy reason, every winter I get intense cravings for ice cream.  Maybe somewhere deep in my brain, as soon as the cold air hits my face, memories of brain freeze trigger something that makes me want moooore.

So, here are a few that I have been experimenting with:

                                                                         CaraCara Orange and Fennel Sorbet              

Meyer Lemon Sorbet

and finally...

Roasted Pineapple, 

Black Pepper

& Grains of Paradise 

Ice Cream
...just enough of each to meld flavors nicely together

So, if you like what you see, or have requests for ice cream, email me to order a pint or two!

Thanks again for taking a moment to glimpse into the world of food that I love.

Oh, and enjoy your brain freeze,

Amanda

Looking Forward

Here is a little New Year's Day cake I made for a friend

Extra-chocolatey Red Velvet Cake with Citrus Cream Cheese Frosting, coated with candied citrus zest.

Cheers to a year that I anticipate to be prosperous and action-packed!

Holiday Catering

Here is a menu that I prepared for 29 people:

Tossed Antipasto Salad {roasted red pepper, Parmesan, pickled onion, pepperoncini, fresh herbs, black olives, mixed vinaigrette}

 

Italian Bread with Parsley Butter

Vegetable Lasagna

 Lemon-Herb Amish Chicken

Roasted Winter Root Vegetables
{carrots, red potatoes, turnips, parsnips}

Cherry Cordial Tartlets & Citrus Spice Cakes

Vinegar is a Girl's Best Friend

I made the appetizers for a friend's art show, and I am pleased to bring you the results.  Her art is very colorful and full of life, so I wanted to reflect that in the food with lots of color, and harmonious flavors.

Pickled Beets: Roast in foil pouch with salt and olive oil.  Peel when cool and cut into wedges.

 Pickled with red wine vinegar, red onion, ginger, bay leaf, and cinnamon

 Pickled carrot: peeled, sliced and pickled with apple cider vinegar, saffron, and cayenne pepper.

 Pickled cauliflower: with white wine vinegar, bay leaf, caraway, and mustard seed.

 Roasted red pepper crackers: with paprika, cumin and grains of paradise.

The finished platters: Roasted Red Pepper Crackers, Bean Queso Dip, Curried Pineapple Cheese Ball, Onion Raisin Chutney, Assorted Pickled Vegetables.