TASTEFUL FEEDBACK

This week I received POSTIVE FEEDBACK on 2 cakes I did. The Lightning McQueen cake was one of my biggest orders I ever did. It consisted of vanilla cake and fresh strawberry frosting. This frosting is one of my most popular flavors. I was so confident with my recipe I made it for a pastry chef to taste and she absolutely fell head over heels for it. Its super easy to make I will leave the recipe for you all at the end of this blog. Anyways my client told me that everyone at the party loved the way the cake looked, it was super creative and paid attention to the minor details such as putting TEEJAY on the license plate. She also mentioned the most important thing the TASTE They all said " The cake was SO good" I feel really rewarded and excited when I hear my clients love the taste. It makes me more ambitious to create my own recipes and gives me more confidence to create more cakes.

A good serving of frosting for this large cake

Carved the car by hand, iced it w/ vanilla buttercream

2 layer cake measuring 13x9 

Another cake I made was my chiffon cake, if you guys didn't read my CREATION INSIDE AND OUT BLOG, I mentioned I made my chiffon cake for the very first time. I know I told you guys my mom enjoyed it but my friend LEEANN loved it!!! She was truly blown away. She stated" I dont want to eat it, its too pretty." Leeann and her husband enjoyed the cake, they both told me it was good. Here was the outcome of the cake:

CHANEL

HAPPY BDAY LEE LEE I  <3 YOU!

RECIPE OF MY FRESH STRAWBERRY FROSTING

• 1/2 cup whole frozen strawberries, thawed
• OR 1/2 cup of whole strawberries ( frozen is better in my opinion cause it locks in the sweetness )
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 2 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 1. 
     
DIRECTIONS
• 1. Place strawberries in the bowl of a small food processor; process until pureed. You can also just mash the strawberries in a bowl with a fork or hands. Then in the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on med-high speed until light and fluffy. Reduce mixer speed to slow and add confectioners' sugar one cup at a time; beat until well combined then you can increase the speed to medium. Add vanilla and 3 tablespoons strawberry puree one tablespoon at a time; mix until just blended. Frosting consistency should be dense and creamy
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  1. 
     
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  1. ENJOY!!!! 

Camping for the weekend

Finally have the time to get away from my chaotic world and just relax in the essence of nature. Im literally sitting around a camp fire enjoying good company. The sound of the firewood cracking, gazing at the sky filled with big bright stars and making s'mores makes this experience so worth while. I don't know what it is about making s'mores but I can't just have one! It's so delicious. I found out they make marshmellows specifically for s'mores. I highly recommend them. The marshmallow is flatten and shaped in squares. It fits perfectly in the Graham crackers. Well I'm going to make this blog short since it sounds silly to have internet access during camp. I hope you all enjoy your weekend, cause I know I will be. Sipping on a glass of Moscato, then off to bed in my tent. Cheers!

MY CREATION INSIDE AND OUT

Wow, you all are lucky I have two blogs within a week. =) So I can't believe I'm finally getting better with my cake recipes. No more Betty Crocker boxes for me. As much as I enjoyed the easy to follow directions I needed my cakes to be more dense and less crumbly. Making your own cakes symbolizes ownership, and pride. For a cake decorator nothing feels GREATER than owning your cakes inside and out. I owe my cake tasting to my poor mother, she hates cake but her taste buds are a viable tool for my cakes. Last night, I got to work on my first chiffon cake per request of one of closest friends, Lee Lee. She has no idea that her  husband asked me to make her a birthday cake for this Sunday. I have been a horrible friend that tends to forget to greet her on her actual birthday. So this cake has to scream out " I'M SORRY!!!" So back to my mother. My mother is one of the best cooks I know. But asking her to taste cake, is like pulling teeth. She usually gives in but will negotiate on how tiny she wants the sample. When I say tiny I mean grain salt tiny. I made two 8 inch round cakes one for Lee Lee and one for 2 of my friends who finished summer school. As I was cutting my fully cooled chiffon cake I begged my mom to try a reasonable amount of cake. I almost shoved it down her throat but she tasted it and said "it's good." Of course I didn't believe her cause she will say "it's good" to anything so you can get out of her face. As I was working on Lee Lee's cake, my mother said " Whose the other cake for?" I replied " Its Maryann and Jenilee's." She said " Just make them something else, I'll keep this cake for us at home." My jaw dropped I can't believe my mom wanted to keep a CAKE! She really did like it!!! She said " Its really good, its light and fluffy just like a mamon (a soft and light filipino dessert) ." I can't wait till Leeann tries this cake. I'm almost done with her make up case and accessories cake...here's a sneak preview...

ACCESSORIES 

The tight seal black container behind the make up case is where my mom kept the other cake. Haha. 

Hope you all have a good day!!!

CAKE CHARGES "ME"

Just to give you all a quick update: I have been super busy with making cakes, working and summer school all at the same time. I think having a busy life defines me. I've always had a hectic schedule and never had anything different. That's why my poor blog has been neglected. I'm sure if people that witness my everyday life, will respond " OMG, Inez you even found time to blog about how busy your life is!!!" lol. Anyways, back to what I was discussing: I am the worst person to ask a price on my cakes. I dont give enough credit to my hard work on my time consuming cakes. My stomach turns, and head throbs when a simple question is asked "How much would you charge me for this cake?" I dont think about me at all, I think about the person. Some of my thoughts: " Do they have enough money? If I give them a price will they think I'm crazy for an outstanding offer? Should I go by how much the local bakeries are selling their cakes for? " The cake industry is insane, over charging so much on cakes.  Here are some examples I've charged my cakes:

CUPCAKE CAKE: $35.00

BAKERY: $50.00

SHOWER TOWER: FREE

BUT client bought all ingredients

and materials. (she's pregnant guys! & sweet)

BAKERY: $350.00

PAUL FRANK: $40.00

BAKERY: $65.00

LIGHTNING MCQUEEN: $50.00

BAKERY: $100.00

As you can see, my cakes are all under priced. But I want clients to have affordable cakes and enjoy my hard work. Their smiles and appreciation is what makes me feel rewarded. But my closest friends and MOTHER doesn't agree with me at all. They want me to take my time in designing, the supplies I buy, the electricity I use, and labor into consideration. Some of my friends have even told me "If they want a price they come to me." I wish I can just have my clients go to someone who can give them a price. One day I will learn, but for now I will try my hardest to take myself into consideration. Maybe. =)