Archive for March, 2010

Ultra-Modern wedding cakes

Posted in Cakes, Tips on March 29th, 2010 by Brooklyn Cake – 1 Comment

modern wedding cake 200x300 Ultra Modern wedding cakesI recently had the opportunity to work on a very different type of wedding cake for a couple. Both of them happen to be architects and wished to take an active role in the design process, which I welcomed. I’m always very interested when creative people want to take part in cake! Since they work with form and shape all the time, this is what they were primarily interested. Needless to say, they were looking for an unconventional cake. The architects wanted to take pure shapes and put them together to make, well… a cake, using very unusual proportions, of course. read more »

How to Make a Sculpted Lion Cake

Posted in Tips on March 22nd, 2010 by Brooklyn Cake – 7 Comments

lion cake1 How to Make a Sculpted Lion CakeI’m finally going to do it and tell you how I made the Lion Cake. I’ve gotten so many requests for instructions, but have never really helped too many people with it, just because of how long my emails would be to everyone who asked for it. I hope by writing this entry, I can eliminate having to write a detailed description to many people. read more »

Brooklyn Cake sponsors Brooklyn Art Event

Posted in Two Cents on March 16th, 2010 by Brooklyn Cake – Be the first to comment

Every second Thursday night of each month CupCakeGoth, a Brooklyn-based fine art business, hosts an art exhibition at Macri Park in Williamsburg. Starting last Thursday, Brooklyn Cake was proud to offer its delicious custom-designed cupcakes to art. We hope to cater every monthly event and will have exciting new designs and flavors.

This month’s subject was Women’s History month, featuring a pink and black color scheme.Womens Herstory cupcakes21 Brooklyn Cake sponsors Brooklyn Art Event Check out more photos at CupCakeGoth  on Facebook.
Womens Herstory cupcakes1 Brooklyn Cake sponsors Brooklyn Art Event

The Sugar Manolo Stiletto Pump

Posted in Cakes on March 10th, 2010 by Brooklyn Cake – 1 Comment

DSC023142 The Sugar Manolo Stiletto PumpI wanted to write a bit about this project because of its level of difficulty and its rarity. I knew that when a client said she wanted a replica of this shoe, I had to take it for the challenge. I had often pondered doing a stiletto pump. How would I do it? Strappy stiletto… no problem. It’s been done time and time again. I did some research and samples of the sugar stiletto pumps are either hard to come by, or (to be totally honest) just horrible. I didn’t even think most strappy stilettos looked up to par. My goal was to change that. read more »

More on French Macaroons (macarons)!

Posted in Recipes, Tips on March 5th, 2010 by Brooklyn Cake – Be the first to comment

Here are a few new and not so new things I have learned on my macaroon experience. The French macaroon recipe, as everyone knows, appears to be very unforgiving. However, I’ve discovered that it’s possible to come out with perfect macaroon shells nearly every time. The key seems to be again, most important I always emphasize–oven temperature and the baking sheets.

Baking sheets

I did an experiment of macaroons baked on professional-grade sheets compared to the home baking sheets. I discovered that macaroons do NOT like the home baking sheets. You need to get everything just right to come out with immaculate shells on the garbage grade of home baking sheets. If you are serious about making macaroons and getting them perfect, invest in a couple of professional-grade ones. They are made of heavier aluminum that circulates the heat in a way that 4 or 5 home baking sheets couldn’t even dream of. You can see the difference when you let the sheets cool. The home baking sheets will lose heat within 2-3 minutes even when stacked together, whereas the professional grade ones will need 10-15 minutes to get cooler. They are certainly the grade that all your favorite macaroon makers are using.

Oven temperature

This is a tricky issue when it comes to using home baking sheets since you want the oven to be hot when you first pop them in. Using home-quality sheets would benefit from starting with a higher temperature and then lowering the temperature after the first few minutes.

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