Weekend Cake Contest

I am willing to learn by the seat of my pants. Every job I've ever held was learned in this manner. Every thing I've ever done was done with little or no professional training in a classroom setting.

The extent of my schooling to become a pastry chef was two weekend classes at my local community college before I jumped in headlong and went to it the best I could, listening and watching intensely those around me who had experience and the knowledge I needed to gain.

I've been a pastry chef and cake decorator for just over 1 year. Think about that, 1 year. I decorated this cake my first week of my first decorating job.

This is a lot of beginner's luck and a little bit of art (painting) experience. And a whole lot of listening to those who knew what they were doing when I didn't know what I was doing.
I finally feel like I'm beginning to know what I'm doing but I'm not ready to get cocky about it just yet.

I received a notice of a cake contest a while back and my boss suggested that I enter. I declined to enter but I felt I should go and see the contest to know what the competition was like if I decided to go for it next year.

The contest turned out to be much smaller than I anticipated. I'm debating whether the small number of entrants would be a good thing or a bad thing. See, with less competition, it may be easier to win, however, while the contest had a small turnout, so did the crowd who came to see the contest.

I'm not really looking to build a following since I doubt my ability to own my own pastry company. I particularly doubt it after seeing a former employer lose herself and what her company stood for in the early days to become self-propelled by greed.

Making the decision to enter a decorating contest would be purely for a professional pat on the back. (In other words, it looks good on the resume'.) The problem with that is, does it really look good to a potential employer? If the contest is no big deal, it's less likely to make an impact to the potential employer whether I won or not. Either winning or not winning, I would be putting forth a ton of effort that I may not have to spare. But this is all just a lot of projecting, now isn't it? Let's get to the cakes already.

The contest had two categories for entry: individual and professional. I found out at the contest that by professional, they meant companies doing business and not, as I wondered, by professional decorators at home. There were also two categories by which the cakes would be judged: most original and best tasting. The theme was Birthday.


These were some of the cakes made by individuals. While I was there, I found out the judging for 'most original' was actually done by the crowd(?) attending, by which they would put a tiny pompon into a cup labelled with the person's name. Not exactly the most precise of systems. This cake was clearly in the lead at the time I was there:

Now, forgive me if I'm wrong, but if the votes are to be cast for most original, well, there seems to be another Alice in Wonderland cake right along side this one. This one is beautiful and must have taken literally hours to decorate, but it is not most original (also note that I was considering a Wonderland theme, if I were to enter).

Then we have the professionals. Area companies that put their name on the line in the eyes of anyone who attended the contest. The restaurant I work for had considered entering but I don't think they ever actually got around to sending in the entry fee.


All nice and worthy of the crowd's attention. However there was this one:

I realize it's hard to see more here than a beach scene. What you can't quite see are Pepperidge Farm goldfish crackers in the water portion of the decoration and (this is the part that made me cringe, as a professional) on the beach and in the water are Teddy Graham cookies with bathing suits painted on. Now, don't get me wrong, Teddy Grahams are great for a home baker to put on a kids cake, but for a professional, this just seemed so... chintzy. Is that too harsh? Am I simply missing out on the new craze in what customers want from their bakery? I don't have an answer to that, but I do know one thing, if my owner won't allow colored sprinkles (aka Jimmies), there's no way she's allowing Teddy Grahams on her cakes.

Lemming Tell You Something About Food

I don't know who David Lebovitz is, other than a guy who wrote a chocolate book and blogs about food. From what I can gather (in the amount of time I have spent reading blogs the last few weeks, which is very little time, actually), he's a generous sort of guy and friendly with The Amateur Gourmet.

So, why am I writing about someone I know very little about? Because he put one of those fun listy things on his blog and invited me (well, not just me, but anybody who was reading) to make one of my own listy things and it looked like fun.

Mr. Lebovitz (because I doubt we're on a first-name basis, seeing as how we haven't been properly introduced) called his fun listy thing:

Culinary Confessions

I smell everything before I eat it.

I slurp my soup and scrape my teeth on my fork.

I have a peanut sensitivity but sometimes I eat peanut butter anyway because I love it sooooo much.

If no one is looking, I lick my dessert plate.

I use the same coffee spoon every day for a week, without washing it.

I have eaten the same thing for breakfast nearly every day for 3 years.

I ate a peanut butter and jelly sandwich every day for over 15 years, which caused me to develop a peanut senisitivity.

I have an unopened box of graham crackers in my cupboard with an expiration date of March 2004, and I refuse to throw it away.

I work in a restaurant surrounded by other people every day but I feel claustrophobic if anyone else is in my kitchen with me at home.

I watch contestants starving on Survivor while I have a glass of wine, crackers and cheese.

I think it's hysterical when people make up food allergies to avoid eating something they don't like. (Some day I'm going to have a 'tap water' allergy.)

If I convince myself that a cookie is healthy, I'll eat it before breakfast.

I like my cookies a little burned.

I often replace salted butter for unsalted butter in recipes because I like salty and sweet together (I'll usually take out any additional salt called for in the recipe, though).

I've eaten fish I knew was bad and I didn't get sick.

Active yeast scares me.

I'm a food segregator (I don't allow different foods on my plate to touch) and my favorite plates are the ones with compartments.


I drink instant coffee.


So there is my fun listy thing. Now it's your turn.
And just so you're aware, due to the amount of comment spam I have been receiving, you must now copy those weird stretchy letters that never actually spell anything into the little box before your comments will be accepted. I know, I hate those things too but I also hate getting all the messages about the best car insurance out there. I hope that this doesn't keep my pals from commenting, just the spam scum.

Blogging By Mail2

Samantha of The Samantha Files came up with a great way for bloggers to get to know each other: Blogging By Mail. The idea is that bloggers from all over (meaning, the world) express interest in sending packages of food items specifically from the area they reside or homebaked items that would travel well and keep fresh long enough to endure shipment along with some background information (recipes, or where sent items came from)... i.e. blogging by mail.

I received my Blogging By Mail package today from Lulu of Lulu Loves Manhattan.

The items didn't travel well in the FedEx bag. Marzipan cookies became crumbs and the raisin hazelnut flute bread was quite dry and unappealing by the time it arrived. Lulu's items came from Le Pain Quotidien bakery in Manhattan. Lulu didn't say whether this is a bakery she frequents or if this was simply a passing fancy.

Hopefully, Lulu will check in and let us know some background info on the items she sent.
Thanks, Lulu!

Pastry Party One or...What I Did On My Summer Vacation

Well... the little vacation I seem to have had from dear Bloggity, anyway.

At center, fudge brownies with a rosette of chocolate ganache. From center left, raspberry mini cheesecakes. From center right, blackberry mango tartlettes and plain mini cheesecakes.

The blackberry mango tartlettes were much more impressive in person. They were a soft purply-peach color with that glistening sliver of fresh mango on top. I made the mistake of buying frozen filo tartlette shells for this and the filo really overpowered the delicate flavor of fruit and cream in the filling. I have the opportunity to try again because my client was so impressed with this display she ordered again when I delivered these beauties.


This is me doing the happy pastry chef dance.


Blackberry Mango Cream Tartlette Filling
I simply folded a few tablespoons of my homemade blackberry mango jam plus a few tablespoons of mango puree into sweetened whipped cream and piped into purchased filo shells.


Sour Cream Mini Cheesecakes
Crust:
2 cups graham crumbs
1/3 cup sugar
1 1/2 sticks butter (I use salted because salty and sweet complement each other so well), melted

Filling:
20 ounces cream cheese, softened
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla
2 eggs
3 egg yolks
1/3 cup heavy cream

Preheat oven to 300 degrees. Fill mini muffin cups with papers.
In a small bowl, combine graham crumbs, sugar and melted butter. Place 1 teaspoon of mixture in each muffin paper and press down. Bake 10 minutes. Cool.

Reduce oven temp. to 250 degrees and place a baking pan of hot water in the oven on the lowest shelf.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, scoop (about a tablespoon each) into the cooled crusts.

Bake at 250 degrees for 35 minutes. Turn off oven and allow cheesecakes to cool for 1 hour before removing. Then refrigerate. Makes about 100 mini cheesecakes.

These are really delicious plain. I tried adding a bit of raspberry jam to some before baking, which resulted in sunken middles. Still delicious, but not very appealing to look at.
If you don't have pans for 100 mini cheesecakes, simply bake in batches. The cheesecake filling refrigerates overnight very well. Or, make some mini and some larger individual cheesecakes with regular size muffin cups. Bake those 50 minutes before turning off the oven.

I'll attempt a pastry crust of some sort for the next round of blackberry mango cream tartlettes and hope that it turns out well.

mmmmmmMcPhee

Via MrG, a few gift items you may want to think about from Archie McPhee Toys. Archie has tons of funny stuff. Here are a few foody items:


Air fresheners with the look and smell of bacon or t-bone steak. Sadly we're told the sushi air freshener has a fresh clean scent.

Bacon gift wrap with bacon decorative tape, of course.

A fun toy for the baby?


When it's time to remodel the upstairs bath, be sure all your accessories are meatified.
shower curtain
shower cap
bath mat

Nutritious gummy breakfast and heavenly bible gum.


Dieter would approve.


Know a chef who has every kitchen gadget? Bet they don't have this one. Pizza cutter and bottle opener all in one handy cowboy boot.



Though not necessarily food related, Tub O' Flying Cats; and you've heard the youngsters' saying, "Your breath smells like @ss!" and now you can say it right back to them with this.


MrG: I want this bag.

Time For Some Shopping

Order in time for Halloween:
A very yummy looking Spider Web Cake and Caramel Apples from Williams Sonoma.

From The Popcorn Factory:
a Pair of Goblin (gobblin'?) Goodies Baskets,
Chocolate Tombstone,
S'mores Corn and Jelly Belly Kettle Corn (which would be great any time of year!),
Monster Rice Pops (psst... these would be quite easy to make if you were so inclined... if you make them, let me know!) among the many seasonal items. [of course, none of the links worked from the Popcorn Factory, so you'll have to look for the Halloween tab.]

If you want the whole neighborhood to know who gives out cheap candy that actually cost a bundle, CandySpirit.com can help you out.


To help me with my jamming efforts, I just bought one of these. I sure hope it works.


When you want your shooters really cold you can use Ice Shots. I wouldn't recommend blow jobs or buttery nipples with these glasses though (everyone knows those things are best at room temprature or above). And when one is done with her shot, what becomes of the glass? Is it tossed in the fireplace? Is it eaten like a popsicle? Is it continually filled until the drinker no longer cares that the glass is melting down her arm? Inquiring minds want to know.

Erm...

Oops. It seems the description of my dream has caused some embarrassment to dear MrG. He just (as in, today) gave my blog address to the wife of a friend of a neighbor's relative, or something and well... I guess that wasn't exactly the first impression I want to give of my dear Bloggity, either.

So, if you are here and your name is Mrs. Somebody, forgive me. MrG isn't all that freaky as my dream would suggest. He's a Nut but not a Fruit.

We now return you to our regularly scheduled food blog.