Tuesday, April 13, 2010

What Remains...

I have many forms of inspiration. I enjoy looking at current trends and cake styles on the internet. I read a lot about cakes, their origins, the science of baking and what is happening in the industry.

A favorite past time is to watch the food network and reality cake decorating shows and contests. I met Brenda and Mary Maher that way. Two sisters, who worked hard to build their now famous cake business in Chicago. I was so inspired by their story. They built their cake business from nothing. With no professional training, they are self taught and create masterpieces every day. They are respected by their peers and I love watching them work.



"As sisters growing up in Rochester, Mich., Brenda and Mary Maher shared a bedroom and a Hasbro (HAS) Easy-Bake oven. As college students, they shared a passion for baking elaborately decorated cakes. And since 2000, the Maher sisters, now 37 and 39 respectively, have shared a thriving Chicago-based business, Cakegirls, which sells some $300,000 worth of specialty cakes a year. Though they have perfected their ability to craft scale replicas of such cultural artifacts as Wrigley Field and the Sony (SNE) PlayStation—sold to celebrity clients, including Bono and Jim Carrey—and they appear on WE tv's Amazing Wedding Cakes and the Food Network's Last Cake Standing, their biggest business accomplishment to date is their nine-year-old partnership." - Business Week, June 30, 2009





Sadly, I found out today that recently their cake business burned to the ground.



Fire destroys Cakegirls bakery: 'Devastating' March 29, 2010
Chicago Tribune

"Brenda Maher was about to drive to work at Cakegirls early this morning when her sister Mary called sobbing. The upscale Lake View bakery that the pair launched from scratch in 2003 was engulfed in flames.

"I just couldn't believe it," said Maher, who rushed to the store from her home in Portage Park. "When I saw it I felt like I was going to throw up. I just felt nauseous."

"We put a lot of work into this business," she had said hours earlier. "Now in a flash it doesn't exist. This is devastating. This is our livelihood. We built this from nothing."

The building at 2209 W. Belmont Ave., with Cakegirls on its ground level, was judged a total loss, with firefighters battling the blaze only to keep it from spreading.

By the time the Maher sisters arrived on the scene, they said water was pouring out of the charred structure, carrying blackened debris and cake frosting into the street.

A Chicago fire department spokesperson said the fire started on the residential second floor of the building shortly after 5:30 a.m. Fire officials have told the sisters the building is a total loss and will be condemned.

Julie Thomas, who owns a 24-hour dog care facility two doors down from the fire, said that she was awakened by the sound of sirens and helicopters. Running outside, she watched flames shoot through the nearby building's roof and into the lightening sky.

"It was a huge fire," said Thomas. "It was scary."

Fire officials said the fire was brought under control about 6:50 a.m. They said that the roof had collapsed and there was extensive damage to the whole building. The fire closed Belmont to traffic between Hoyne and Oakley avenues.

No injuries were reported, but one of the tenant's cats is believed to have died.

Throughout the morning Monday, the Maher sisters camped out at a neighboring Starbucks, fielding calls from worried friends and family and wondering how they were going to start to piece their business back together.

"We worked so hard to make our business grow. This is our blood and sweat," said Mary Maher, tears filling her eyes. "It's like our baby -- every inch of it we made. To see it today is so hard."

The Maher sisters grew up in Detroit sharing a room and an Easy-Bake oven. After they moved to Chicago they ran a cake shop out of their apartment until they could pull together enough money to rent a shop.

The spot they rent on Belmont wasn't ideal, they said. But they made it their own, redoing the floors, lugging in the necessary baking and decorating equipment, and fashioning the outside metal sign.

"We worked to the bone," said Brenda Maher.

And it paid off. Cakegirls has received national attention. It embarks Wednesday on its second season as one of four bakeries on the WEtv network's "Amazing Wedding Cakes" series. Fortunately, that film is already in the can. And Mary Maher is a former winner of the Food Networks' "Last Cake Standing" challenge, taking home a $50,000 prize.

Cakegirls' cakes are pricey. According to the company's Web site, wedding cakes start at $600 and specialty cakes at $900. Customers have included Bono, Queen Latifah, Ashlee Simpson and Jim Carrey, among other notables.

In the coming weeks and months they said they had multiple wedding and Easter orders and an assignment to sculpt a T-Rex cake for the Field Museum.

Now, they worry how any of that will get done. In the hours after the fire, offers of help poured in from around Chicago, but the sisters said they have not made any decisions. They did say that they had insurance.

The bakery has been open for seven years and has six employees on staff, Brenda Maher said. "More than anything, it breaks my heart that for now, they will be unemployed," she said.

With the wedding season fast approaching, the bakery has up to 500 outstanding orders, she said. Firefighters this morning were keeping the sisters out of the building, so they were unable to retrieve any computer records -- or know if there are any records left to retrieve.

The Mahers said that anyone who has paced an order can e-mail mb@thecakegirls.com with questions.

"Please apologize on our behalf to our customers," Brenda Maher pleaded shortly after the fire. "We are going to do our best to reach everyone."

Later this morning, staring toward the charred remains of the business, Brenda Maher said the last several hours have been surreal.

After teaching two cake decorating classes Saturday, the last day the shop was open, Maher said she closed up as usual, finishing the remaining paperwork and wiping the counters clean.

"I just closed the doors and turned off the lights," she said."

-- Cynthia Dizikes and Deanese Williams-Harris

Wednesday, March 10, 2010



A new light vanilla cake, with a delicate and fluffy texture. A layer of smooth lemon curd in the middle. Frosted in a lemon infused vanilla buttercream and generously coated in flaked coconut.





I made this for a dear friend as she hosted a luncheon with a few of her friends. I may need to make another one for myself. A yummy way to celebrate Spring!

Sunday, March 7, 2010

Be Our Guest!

"Be our guest, be our guest, put our service to the test!" I hummed this little tune from Beauty and the Beast as I created a very special Princess Belle cake for a little princess I know. The family who ordered the cake will be moving out of the area and has had a very big impact on the church I attend. They selflessly serve others and give so much of their time and energy. They also have the best attitudes. It is a joy to be around people like that. They will be missed!

Their little girl, Kaylee, was turning four and I was excited to get the call to create a special cake for her birthday.

Here is the result:


Belle's dress is made of cake and fondant. She is standing on a square vanilla cake with vanilla pastry creme. The little characters around her are all made of fondant and gum paste. Their features were drawn on with food coloring so that they are completely edible. I loved creating these!







Happy Birthday, Kaylee! We will miss you and your family!


Saturday, February 20, 2010

Randomness is often genius in disguise...

When I saw my chocolate cupcakes all ready to go into the oven, something came over me and I impulsively threw in some chocolate chips and coconut.

"What could this hurt?" I thought. The combination of flavors and textures at the very least would be interesting. But the end result was all that... and more!




Delicious perfection. A new Frosted flavor is born! Double chocolate coconut. Then I invented a gooey toffee frosting with toasted coconut and pecans.

It was love at first bite.



I have no words.

Wait. yes I do.





YUM!


Sunday, February 7, 2010

German Crumb Cake

I was minding my own business and watching The Cake Boss on TLC when all of a sudden I see Buddy (the owner of Carlo's Bakery and star of the Cake Boss) putting together a German Crumb Cake for one of his customers.

I began to have this craving. A craving for a crumb cake I had never tasted. And I had this urge to make it myself, from scratch. And I had never made crumb cake before in my life.

This is not unusual for any of you who know me. I often get urges to do things that seem ridiculous or impossible and I have virtually no fear in trying. :) How can we ever know what we are capable of if we don't try? And, the way I figure it, at least I will have a blast, even if I fail in my effort!

So, to the kitchen I went, with an assortment of recipes I found in cookbooks and on the Internet. I collaborated with myself and decided to tweak a few I found and merge them into one.

German Crumb Cake take one was "OK", but certainly nothing to write home about. "Well, this is boring." I thought. "Maybe crumb cake is supposed to be boring? hmmm.."

But I wasn't giving up.

German Crumb Cake version two was better, but too 'bread like' and it was WAY too thick.

But I had hope! the crumb topping was PERFECT and I had an idea of what I could do to get the perfect cake.

The magic number was three for this cake and I'm hanging up my apron for today and enjoying my own piece of the sugary, crumbly comforting goodness:


It's Going...




Going...




Gone!





And for one of the rare moments in Frosted history, I will share with you the recipe. :) Enjoy!


Frosted's German Crumb Cake:
Loosely adapted from Gourmet 2005, Buddy Valastro of Carlos Bakery and "tweaked" by me.

*You will need a bread machine to make this recipe. (Unless you want to be adventurous and attempt the yeast cake part on your own in which case, please post here how you did and let us know how it turned out!)

Cake:
1/2 cup sour milk (1/2 cup whole milk and 1/2 tbsp. vinegar or lemon juice)
1 large egg
1 tsp. vanilla
2 cups all purpose flour
1/4 cup plus 1 tbsp. sugar
1/2 tsp. salt
3/4 stick butter (6 tbsp.) softened slightly
1/8 oz. (about 1 1/4 tsp. ) of rapid rise active yeast

Crumb Topping:
3 cups flour
3/4 cups brown sugar
3/4 cups white granulated sugar
3 tsp. cinnamon
2 1/2 sticks butter, softened slightly
3 tsp. vanilla

Powdered (confectioners 10x) sugar

Mix egg and warm milk together. Stir in vanilla. Pour egg mixture into bread machine pan (already positioned in machine). Carefully pour in flour, making sure it covers all of the liquid. Make an indentation in the middle of the flour, making sure that the indent does not reach the liquid. Put the yeast in the center, in the indentation. Pour sugar carefully in one corner of the pan, and salt in the opposite corner. Place tablespoons of butter in the last two corners, opposite of each other. Close lid and start bread machine on the basic setting. Allow it to go through one stage of mixing, then a stage of rising, then another stage of beating/mixing and a second stage of rising. (My machine ends this at 1:55. In other words, you only want your dough to be beaten down once in the machine, but able to rise that second time.)

Remove dough from bread machine and unplug your machine.

Grease a 9 x 13 pan. Using your hands, spread the dough in the pan. Cover the pan with greased plastic wrap. (I just lay down saran wrap and spray it with non stick cooking spray). Do not press the wrap onto the dough, just cover the pan itself and seal the edges- give the dough room to rise. Place in the oven on the warm setting (about 100 degrees). Place a pan or glass dish filled with boiling water on the bottom shelf. Allow dough to rise 1 1/2 hours.

Mix the dry ingredients of the crumb topping together until evenly blended. Add vanilla and cut up the butter. Using a food processor, or your hands, mix together until the topping looks like crumbs.

Remove dough from oven. It should have almost doubled in size. Remove the pan of water and preheat oven to 350. Take off plastic wrap. Grab clumps (handfuls) and gently press into top of dough. Then sprinkle topping over dough so that the entire top is covered.

Bake for 30 minutes or until knife inserted in the center comes out clean and top is nicely browned.

Allow to cool. Sprinkle generously with powdered sugar. Cut in squares and serve with your favorite coffee or tea. Enjoy!





Sunday, January 31, 2010

Lisa called me to order a cake for her daughter's baby shower. She was creative and fun and when we met together to discuss the cake over coffee with her husband Phil we collaborated on an idea that would make the cake unique and special for her daughter.

We didn't just talk about cake, we ended up chatting about raising kids and the excitement of a new baby on the way. There was some confusion at first because I thought Sarah (the mommy to be) was her sister, not her daughter! Lisa was so pretty and looked so young that it took some explaining for me to get that she was going to be a grandma! It was a pleasure to meet Lisa and her family.





I have to say again that I think I have the best customers! They are the most delightful people and it is a pleasure to be part of the happy events in their lives in this way.


Monday, January 25, 2010

I have this thing for aprons. LOVE them! I recently stumbled onto this site, featuring an apron giveaway: http://www.likeawarmcupofcoffee.com/home/index.php/2010/flirty-aprons-giveaway-so-feminine/comment-page-5/#comment-12857

Check it out!
And I love www.flirtyaprons.com niiiice!

Now, I'm in the mood to bake something... but what?