Saturday, August 30, 2008
Shelly and Vince contacted us in March 2008, They wanted a all buttercream cake that tasted out of this world, Shelly loves amaretto cake with almond frosting so we did two layers of this cake with a vanilla bean cake and vanilla buttercream for the bottom layer. Shelly wanted a Martha Stewart design as well. Here is our version of the cake.
We also created Mini Cupcakes for the candy bar they were setting up. The colors were based on a color she emailed me. The flavors were chocolate and strawberry with vanilla bean icing and tiny blue flowers with pearl centers.
We want to thank Mary Alice and her team of event planners from a Delightful Day for the beautiful presentation for the cupcakes.
Shelly And Vince Congratulations to you both on your wedding and new life together.
Thursday, August 28, 2008
I always knew I wanted to cook someday. I can remember in Kindergarten that was my favorite thing to do. I had the privilege of going to kindergarten on a farm, That year Ms. Madina taught us about eggs, baby chickens, making pancakes and jelly, peanut butter cookies, home made butter where you put heavy cream in a jar and everyone shakes it until you have butter, Crank ice cream, and so many other foods. I remember she had red clay she heated in the oven for us to play with. We also learned about planting and harvesting, onions, potatoes, and many other kind of fruits and vegetables. I believe then I knew I wanted to work with food, I continued to cook all through my life up to this very day. I still enjoy it as I enjoy art. I am grateful for the experience I had as a child. In 1995 I graduated from Culinary school and have specialized in baking and cake decorating from there.
So there you have a little glimpse into my life as a child.
Saturday, August 23, 2008
Sometimes you meet two special people and it helps when they are from you birth state and home of many years, Dallas Texas. This special couple Shelly and Vince came to me in March to meet we talked about her ideas and select a very special wedding cake.
Today they were married at the Beautiful Hermitage Hotel in Downtown Nashville with friends and family. Thank you so much to Mary Alice with A Delightful Day for making the Set Up quick and easy and to Amy from The Hermitage Hotel for being so kind and professional.
Most of all I hope you day was wonderful Shelly and Vince!
Friday, August 22, 2008
Friday, August 15, 2008
Thursday, August 14, 2008
Taken from Pastry 911
QUESTION: I've been told that Italian and Swiss Meringue Buttercream can be left out from 6 hours, all the way to 2 weeks. Does anyone know for certain the answer?
ANSWER: To refrigerate or not: There are many conflicting answers as to whether you need to refrigerate this frosting or not. Normally, meringue frostings made with EGG WHITES (no egg yolks or whole eggs) do not need refrigeration, but with the salmonella concerns of today, I recommend keeping it refrigerated. (Food Safety). Professionals are cautious because of the concerns about egg safety and that is playing into the answers you get. See Pantry: Eggs.
Italian Meringue Buttercream (IMBC) This is more popular than Swiss Meringue Buttercream. After the meringue is whipped to stiff peaks, and in the case of the Italian Meringue, cooled to room temperature. is made with softball (240 degree F) sugar syrup poured into whipping egg whites. Once whipped, add softened butter to the bowl, little at a time and whip until a fluffy consistency is reached. You can make the icing in advance; keep it in an airtight container in the refrigerator for a week. Italian Meringue Buttercream can be frozen for up to 3 months (some baker's have reported that it has kept longer). NOTE: In the book, ON FOOD AND COOKING, by Harold McGee, he says that "Because much of the syrup's heat is lost to the bowl...the foam mass normally gets no hotter than 130 or 135 degrees F, which is insufficient to kill salmonella", page 108.
If your baker is using this buttercream make sure they have proper training on food safety and are holding this buttercream at proper temperatures. With wedding cakes set up sometimes as much as 4 hours before your event it would be very warm by serving time.
Symptoms of Salmonella Infection
An infectious dose of Salmonella is small, probably from 15 to 20 cells. Typically, non-typhoidal Salmonella produces a self-limiting febrile gastrointestinal illness that is indistinguishable from that caused by other bacterial enteric pathogens. Dehydration is the principal clinical concern. The incubation period – the time between ingestion of Salmonella bacteria and the onset of illness – varies from six to 72 hours (Mayo Clinic, 2007, April 12; MMWR Recomm Rep, 2001).
Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.
Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume.
Fever generally occurs in the 100°F to 102°F (38°C to 39°C) range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
Complications of Salmonella Infection
Typhoid fever, also known as enteric fever, is caused by Salmonella serotype typhi. The onset of symptoms usually occurs between 5 and 21 days after ingestion of Salmonela typhi bacteria. Symptoms may include constipation, cough, sore throat, headache, and a rash on the infected individual’s chest, as well as the slowing of the heartbeat and enlargement of the liver and spleen (Mayo Clinic, 2007, April 12).
Bacteremia is characterized by infection of tissues surrounding the brain and spinal cord (meningitis) and infection within the bloodstream (sepsis). This condition occurs when Salmonella enter and circulate within an infected individual’s bloodstream, and is accompanied by few symptoms (Mayo Clinic, 2007, April 12).
Reiter’s syndrome, which includes and is sometimes referred to as “reactive arthritis” is an uncommon, but debilitating, result of a Salmonella infection. Reiter’s syndrome is a disorder that causes at least two of three seemingly unrelated symptoms: reactive arthritis, eye irritation, and urinary tract infection (Hill Gaston & Lillicrap, 2003). The reactive arthritis associated with Reiter’s develops when a person eats food that has been tainted with bacteria. Reactive arthritis is characterized by the inflammation of one or more joints following an infection localized in another portion of the body, commonly the gastrointestinal tract. The symptoms of Reiter’s Syndrome usually occur between one and three weeks after the infection.
The three most common symptoms of Reiter’s syndrome are arthritis, eye irritation, and urinary tract symptoms. The arthritis associated with Reiter’s syndrome typically affects the knees, ankles, and feet, causing pain and swelling. Wrists, fingers and other joints can be affected, though with less frequency. Patients with Reiter’s syndrome commonly develop inflammation where the tendon attaches to the bone, a condition called enthesopathy. Some patients with Reiter’s syndrome also develop heel spurs, bony growths in the heel that cause chronic or long-lasting foot pain. Arthritis from Reiter’s syndrome can also affect the joints of the back and cause spondylitis, inflammation of the vertebrae in the spinal column. The duration of reactive arthritis symptoms can vary greatly. Most of the literature suggests that the majority of patients recover within a year. The condition, can, however, be permanent. One study found nearly 50 percent of patients with post dysenteric reactive arthritis continued to have symptoms roughly one year after onset (Inman, et al., 1998).
The involvement of the eye in Reiter’s syndrome is most commonly manifested as conjunctivitis, inflammation of the mucous membrane that covers the eyeball, or uveitis, an inflammation of the inner eye. Conjunctivitis and uveitis can cause redness of the eyes, eye pain and irritation, and blurred vision.
The third site for Reiter’s syndrome symptoms is the urogenital tract. This includes the prostate, urethra, and penis in men and the fallopian tubes, uterus, and vagina in women. Men may notice an increased need to urinate, a burning sensation when urinating, and a discharge from the penis. Some men also develop prostatitis. Symptoms of prostatitis include fever, chills, increased need to urinate, and a burning sensation when urinating.