Chorizo Omelet

Okay, okay I know you are probably wondering, "what am I thinking? This is nothing pertaining to sweets!" Well not only do I like cakes in general but I love food (period). And at times I may want to share with you some of my favorite foods that I cook up time to time. So if you ran out of ideas for your usual omelets in the morning, here is one that my family and I enjoy when ham gets old.
Here is the recipe:
Chorizo Omelet
1 Pork Chorizo sausage
1 egg scrambled
1 oz grated cheddar cheese
butter to grease up your pan

First get your Chorizo sausage and cut it in half with a knife.

Heat your pot and squeeze the meat out, there will be a clear like wrap around the meat itself, so you must remove this.

Mix the meat in the bowl so it separates and looks like ground beef.

Cook your meat on medium heat.

While your Chorizo is cooking, grate your cheddar cheese (if not already grated.

Scramble your egg and heat a separate pan for just the omelet.

Once your Chorizo is ready.. Set it aside and cook your scrambled eggs.

Garnish the middle of your scrambled egg with cheddar cheese and Chorizo.

Once egg looks cooked and cheese is melted on top, use your spatula to flip one side of your egg over the other so that it is covering the cheese and Chorizos.

Enjoy your omelet with some pancakes or hash browns. It's packed with flavor and very delicious. Enjoy!

My Child's Very First Gumpaste Figurine

Yesterday my son and I made some guava cupcakes with chocolate and cream cheese swirls. My son has been wanting to do an elephant figurine for a while so I decided to let him give it a try. I handed him some blue gumpaste because he wanted to make a blue elephant. Then I gave him some edible markers to make a happy face on the elephant and he went from there. At the end I was so proud of him and I could tell by his face he was so proud of himself. I mean for a 3 yr old you got to give him props..!

Leveling a Cake and Storing It

Learn how to basically level your cake and watch a video I made to show you how simple it is to do this. I also show you a quick way of storing your cake away in the freezer.
To get more in depth leveling a cake is when you cut away excess cake or slice through your cake to make an even top on your cake. This will help you cake to be leveled when stacking and filling them. Another word commonly used "torting" a cake means the same thing as leveling a cake. You are slicing it so that it is even at the top and filling the layers. In this video I use a cake leveler from Wilton. But this doesn't mean you are stuck with this bulky thing to cut your cake. Feel free to use a serrated knife and if you master an even level when slicing it with the knife.. Congrats you are almost pro! I say this because it's some thing I still need to practice doing and getting my cakes even at the tops. Some times I end up with a wave at the top and I have to go back and slice it through with my serrated knife.
Now for storing your cakes in the freezer you don't have to necessarily Ziploc it but I do at times when I make a cake small enough to fit in a Ziploc bag. I choose to do this because it seals in the cakes moisture a lot better. The cake I m using in the video is a 9" round cake and it fits perfect. But I think anything bigger than that will not fit in a Ziploc bag and that's fine. You can simply double wrap your cake with ceram wrap and put it in the freezer.
Hope this helps and feel free to ask any questions.

Cake Scams

I m sure a few of you reading this may know about a cake scam or probably you were one if there victims. Cake scams apparently have started back in 2008 through out the U.S. and could be going on in other countries as well. Recently I had an e-mail from Cathy J Labella, using a Yahoo account requesting to place an order serving about 350 guests. The request seemed a bit odd due to the fact that there wedding date was only a week away. Really, what kind of bride places an order for a huge party a week before her wedding? Okay, there are maybe less than a few due to the fact that maybe they had a baker drop out last minute for God knows what before there event. So in this case I thought maybe that was Cathy J Labella's case. I gave an estimate and in return I got this:

Hello , thanks for the reply to my order request, and for your concern as well, I want you to know that am very grateful, and am really inspired ever since the first time I tasted your cake, that is why I will prefer you bake for me..or i rather not have cake for my wedding.... :D

They should be ready for pick up by 3 O'clock PM on the 15th of yadayada ...and a private shipper will be coming to pick them delivery to my wedding reception in Canada and i dont want you to be worried about the safety delivery of the cake. Regarding the shipping ,I have a private shipping agent that will take good care of pick up and the delivery consignments. The Shipper will come for the pickup arrangement of the Cake at your place, at the pick up date and time.

And as I have told you previously, you don’t have anything to be worry about on the shipping of the cake it will be well secure and in a good condition on arriving the location of my wedding reception in Toronto Canada, the shipper will be coming with there refrigerator Van for the pick up and it will be ship under the fragile shipping insurance scheme, a friend of mine has use them before for a shipping consignment of this such and they are well reliable, dependable and secure…..

So I want you to calculate for me what will be the total cost of the cake order including the decoration plus tax if included, and also I want you to add $980 for the cost of the pick up and the shipping, so once I have your reply for the total I will remit my credit card for you to charge for the total cost…so that you can have the order book right away. And once you have the order secured, I will have the shipper contact you for the pick up schedule arrangement, also i will instruct you further on how you will pay the shipping fee to the shipper as to confirm the pickup arrangement of the cake. Willingly Am also offering you an extra $100 for taking care of my order properly and for any less stress you will go through for completing the transaction for me due to my absence.

So please do calculate altogether the total cost of the cake + decoration and tax + $980 for shipping charges, including the $100 am offering you, then get back to me with the total for all, so once i have your reply for the total cost i will remit my credit card for you to run for the charges, also let me know is you accept Visa or Master card.
I will be waiting to have your reply for the total cost then we can proceed from there, hope to hear from you soonest.
Thanks and God bless.
Cathy Labella.

SERIOUSLY?! Are you kidding me?? First off this is way too confusing, how is this person making it easy for me, having to pay me money to deliver the cake to some one else who I have to then pay $980 to ship it off to Canada? It only took me the first half to read through and think it was some scam. I mean who gives that much money to start off, order a cake to be delivered to their "private shipper" who will then ship it to Canada OVERSEAS" and then expect it to get to them within a week in a half before there wedding FRESH. All the areas I marked bold in the e-mail above is what stood out to me the most and said "SCAM". I even asked my hubby to take a look at it and he decided to Google the name. Sure enough there was a whole listing of this so called Cathy J Labella. It's sad to see that some people were actually coned into it and loosing out thousand of dollars to complete a huge order that didn't exsist and wire $980 to some one they didn't completely know and also not realizing that the credit card the person used was stolen so the $980 was technically out of there (the bakers) own pocket. There are even lawsuits with this Cathy J Labella. The strange thing that strikes me is that till this day the person behind the name is still using it and hasn't yet changed there name after how many reviews pops up online. My suggestion to all bakers (especially with small businesses) think twice when there e-mail ends with "God Bless".

Bellingham Bakery is a bakery who unfortunately lost out a lot due to a scam. Check out the article here.

Variety Of Cakes

So lately I been busy baking cakes and haven't had the time to go online and update everything. Here are 3 pics of what I did up to now. I made a chocolate marshmallow fondant covered cake. This is the one I wrote about in my previous blog on how to make chocolate MMF and the challenges I went through. Then I made a nice surfboard shaped cake and the most recent cake is my blue hibiscus wedding cake. All the style's and decorations of the cakes were new to me I never done them before but decided to take up the challenge and learn along the way. I hope ya'll like them!

Chocolate Marshmallow Fondant

Okay so recently I had to make chocolate fondant for a wedding cake due to the fact that it was too late for me to order a tub of chocolate fondant. I wasn't so worried about doing this because I thought that I had seen several people online with recipes. Well when I finally needed the recipe and looked online or in books... It was almost impossible. After a day of searching online like crazy for a recipe I found one recipe which I thought was a GO. But boy did I wish I never made an attempt to use that recipe (part of it was my fault being that I never read the negative reviews!). It was horrible and to prevent any of you from using this horrible recipe here is the link, CLICK HERE. I don't know how any one could put up such a false recipe.. well unless they mistakenly forgot the exact recipe itself. I was so upset because I thought there was hope 2 days before the cake was due! Then this, this horrible recipe, lol. I tried to scramble and save the beast but it didn't pull through. It was too crumble, dry, bit sticky and not pliable.

When pulling it apart it simply broke in half like this.

When rolling it out it was impossible to get smooth.

So that's when I threw down my apron and said, "Forget saving this beast, I need to come up with something and some thing fast!"
I started to brainstorm and look over the recipe. I realized that the cocoa powder is on the dry side and that was the problem of my fondant coming out too dry. So what I decided was less Cocoa Powder will be best. Long story short I succeeded in my Chocolate Marshmallow Fondant!
Here is the recipe:

(I use an electric stand up mixer for this recipe, you can do it without an electric mixer by kneading from start to finish with your hands on a flat clean surface)

1 bag Marshmallow
3 tbsp Water
1 oz Semi sweet chocolate morsels
1 tbsp Cocoa Powder
4 cups Confectioner sugar
Shortening (to grease your hands, bowl, surfaces, and spatula)

Rub shortening through out your bowls used for the marshmallow fondant, spatula, and kneading attachement (from your stand mixer). Sift your sugar in a separate bowl and don't rub shortening in it. Sifting your sugar in advance will help to reduce the amount of lumps that can formed in your fondant when making it.
In a heat proof bowl add in the marshmallows and add the water. Microwave for 1 minute until melted. Pour marshmallow into stand mixer bowl and knead on lower speed. While kneading, microwave semi sweet chocolate morsels in microwave for about 45 sec, until melted. Be careful not to melt it too much b/c it will ruin the chocolate itself. Once chocolate is melted add it in the mixing bowl with your cocoa powder. Knead on medium speed until well incorporated and then add in your sugar gradually (you will not use it all at once, save some for later use). Occasionally scrape down the sides of the bowl to prevent the sugar from sticking. Once it seems not too sticky and it looks a bit like dough then you can stop kneading in the bowl. Prepare your counter surface with shortening and sifted powder sugar so that you can put your fondant on top and keep it from sticking to the surface. Also be sure to rub shortening on your hands so when you knead your fondant in progress it won't stick to your fingers. With your fondant on the counter you can start kneading again but this time with your hands and add in the remaining sugar until it forms into a beautiful fondant ball.

How To Use An Icing Bag

Check out my most recent video on how to simply use an icing bag and tip.

Icing Bag
1 disposable icing bag (or cloth is fine)
1 icing tip (to your liking)
1 scissors
icing of course!

How To Make Whipping Cream

Check out my video that I recently posted on making whipping cream.

Whipping Cream Recipe
8 oz whipping cream (liquid)
1-2 tbsp granulated sugar (to taste)
1 tbsp vanilla extract