Did you know I’m actually best known for my delicious, quality ingredient cakes? No butter and powdered sugar sugary frostings for me. I typically use a variety of mostly organic fruits, veggies and herbs in my cooked European buttercream. Sugar is all organic and i use 70% organic chocolate.
East Cambridge Bank did a secret taste test of cake in the area and found mine to be the best, gluten free or not! And of course, there was Best of What’s New in Boston in 2014 for bakery category.
Here is a cake i made today for a customer who buys lots of cakes from me for family events. She typically gives me a little guidance and then lets me do what i want. I was in the mood to make chocolate strawberries. 🙂 The cake is vanilla, with chocolate ganache between the 3 layers and strawberry buttercream frosting with, of course, the hand dipped strawberries on top!
So think of me the next time you want a special dessert!
I plan to offer challah twist and french apple cake for the holiday. I was also thinking of either spiced apple bread pudding or chocolate bread pudding (both made with challah) If there is something else you’d like me to put on the menu, please let me know. (For instance, flourless chocolate cake
Also, someone has asked for “round” challah loaves, and i’ve said i can make them round or braided twist, but not braided round. So if someone wants round, please let me know.
In case you are wondering about the sourdough with caraway, it comes in a round loaf. A french baker told me awhile ago that if you let sourdough (called levan in France) rise slowly over a few days, it stays fresher longer. Sourdough has little or no fat to keep it moist, and as you know if you’ve been to France or Italy, the bread usually goes stale after about a day. Unless you give it a long slow rise. Which I did last week with great success. Today, 4 days after baking the loaf of olive sundried-tomato bread, i ate the last piece untoasted. I could press on inside and it left an indent from my finger (showing that it still had moisture.) My sourdough is GF/vegan. I use a tiny bit of EVOO. Here is what the round loaf looks like. It is crusty on the outside, until you wrap it in plastic. The first two days I left it in a paper bag to keep the crustiness.