I didn’t always like to bake a cake, in fact at one point in time I viewed myself as a very bad baker. I’ve always enjoyed EATING delicious baked goods, but discovery of baking and the creative joy it brings was unplanned and came later in life.
I’ve always loved being creative, working with what I have, making the things that taste amazing and look beautiful, and I’m always on the lookout for a good challenge. My journey of cake began a few months after the birth of our first son poker88. I started taking cake decorating classes at a local craft store to give myself a night out each week. I quickly fell in love with the creative outlet cake decorating provided, and the idea of using sugar as an art medium was incredible. Art you could eat! After completing the three month course, I began instructing and taught basic cake decorating classes for two years. After the birth of our third baby, I decided to quite teaching and start a small cake decorating business from home.
I had three small children under the age of three, so all of my baking and decorating had to be done at night, after they had gone to bed. I spent many late nights mixing, baking, icing and playing. I became a night owl and looked forward to the long hours of listening to my Audible books and talking with my husband Trent while I worked. It was during one of these conversations that the name “One Sweet Slice” evolved.
The name was selected because, first, the website address was available and, second, I felt it represented what I was trying to do. I was creating cakes that would help bola88 celebrate some of the sweetest moments in life! Events that were a slice out of the ordinary. Trent set up a small website and he began to market our little business online.
For six years, I balanced my love of cake decorating, my love for my family, and everything that comes with a fast-paced, young always a little chaotic and slightly messy household. Trent supported me in every way possible. Often I would find him letting me sleep in, playing with neglected children, kneading fondant, making last minute runs to the st.ore and delivering cakes. When I became overtired or discouraged, instead of telling me to quit, he would offer suggestions or look for ways he could help. He was the only one who consistently saw how much work went on behind the scenes and understood and supported my crazy desire to keep baking and cake decorating a part of my life.
A few years later our business had out grown our home and we decided to open our first bakery. During our first few years we won multiple awards including Best Cupcakes and Best Wedding Cakes in the Salt Lake area, City Weekly’s Best of Utah and Best of State multiple years in a row and we were named South Jordan’s Small Business of the Year. One Sweet Slice has been featured in local, national and international bridal magazines, blogs and newspapers including Utah Bride & Groom, Park City Bride & Groom Rajapoker, Utah Business, Success, Woman’s World, Green Wedding Shoes, Martha Stewart, Style Me Pretty and twice in the New York Times. In 2011, I competed on Food Networks Cupcake Wars and won! All of this attention led to more growth and we soon opened a second location for our bakery.
With a growing business and four small children it became increasingly difficult to balance love of cake and time with family. The custom cake and cupcake work that drew so many into our doors consumed masses amounts of energy and time. Unlike a production bakery custom cake work is an art form and is difficult to systematize as much as we tried. Long days and longer nights at the bakery began to take their toll on my family and after five years we decided to close our doors.
The decision to close our brick and mortar shops was a difficult one. Poker99 At times I miss the pressure of a busy weekend, the excitement of a photo shoot, or sitting down with a newly engaged couple to help them plan their dream wedding. But, when I cuddle my little girl after reading her a bedtime story, Dewapoker or give my tweens a hug when they get home from school and listen to them talk about their day, or pull up to my sons weekend soccer game that I don’t have to miss, I know we made the right decision.
Although we closed the doors to our little bakery, the mission of One Sweet Slice is still in our hearts. My hope is that this blog becomes a place to share what I love about the art of baking and the joy that comes from turning something ordinary into something beautiful. We hope judi slot you’ll follow along our new quest as we embrace the world of blogging, teaching, and creating products that will help you and others bake things beautiful.
Kayla C. Scott
4970 Diamond Cove
Providence, RI 02903
Country code 1
10 Portrait of a Cake with Unusual Shape, Can You Eat it Really?
You certainly always find the cake on every special occasion such as birthdays, weddings and more. Not only to be eaten, the cakes are also presented to enliven the atmosphere.
Therefore, a lot of beautifully decorated and attractive cakes. Over time, there are now many cooks experimenting with decorating cakes with various unusual shapes.
Not only cakes with beautiful and luxurious designs, not a few cakes are made in various forms such as animals, humans to palaces.
Quoted from Brightside , Tuesday (3/26/2019), the following 10 portraits of unusual shaped cakes. Can you really eat it or not?
Elephant shaped cake, really?
How to make this one?
Is there cake?
Pizza cake !
Want to Create a Famous Instagram Cake Account? Check This Tools !!
From shag cakes to oil painting-style icing structures, Instagram’s pastry specialists make their cakes pop utilizing instruments you can get at any specialty store.
Shag cakes, unsettle layers, string-workmanship grid work — these aren’t couture patterns, they’re (nearly) excessively delightful to-eat cakes and pies that you can discover on Instagram. Structuring #baking workmanship looks troublesome, yet pastry specialists we conversed with said their plans don’t require extravagant gear.
To discover what different devices Instagram cooks use to accomplish faultless edges, energetic hues and eye-getting plans, we sat down with Alana Jones-Mann, a planner and dough puncher situated in Los Angeles, Lauren Ko, a Seattle-based self-educated pie bread cook who makes “present day geometric pie workmanship,” and Tampa-based veggie lover pastry specialist Dawn Konofaos.
“A few people may take a gander at my cakes and think they look exceptionally mind boggling, yet I just utilize essential cake embellishing apparatuses,” Ms. Jones-Mann said.
Ms. Ko utilizes pie mixture and firm organic products to make freehand structures. Regardless of the exact look of her work, she doesn’t depend on X-acto blades or stencils. “I began with a sharp paring blade and a sharp cook’s blade. I’ve moved to a moving baked good haggle have an essential ruler that I fundamentally use as a straight edge,” she said.
Look for inspiration outside of the kitchen
What makes Ms. Ko’s work fascinating is the difference between her picked mode of pie, a nourishment for the most part displayed as rural and genial, and her surprising scientific examples. Her inclination board incorporates motivation from outside the kitchen. “Recently I’ve been sparing a great deal of tile design bunches of pictures of showers and washrooms and floors,” she said.
Ms. Konofaos shuns symmetry for plans that incorporate amazingly practical, hand-shaped blossoms and painted icings. A previous style creator, she takes motivation from the bloom plans and the prints and stream of texture she sees on her Instagram feed. “My motivation lies somewhere close to blooms and style,” she said.
On the off chance that you feel threatened, don’t be. Keep in mind, these pastry specialists figured out how to transform a side interest into a living by gaining from other individuals who posted and shared their own manifestations on the web, as well. “I’m 100 percent self-trained. I generally advise individuals I went to the college of YouTube,” Ms. Jones-Mann said.
Pipe like a pro
Ms. Jones-Mann re-makes Mexican weaving and prickly plant cultivates in icing yet is presumably most surely understood for her “shag cakes,” which she pipes by hand to make luxuriously hued water-geography shapes with a carpetlike surface. She makes her many-sided structures by utilizing a funneling tip that is accessible in the most fundamental sets (Wirecutter, the item survey site claimed by The New York Times, prescribes the Ateco 14-Piece Cake Decorating Set.) She wants to utilize a basic No. 2 round funneling tip to make singular strands, rather than a “grass tip” with different gaps.
She additionally prefers utilizing a coupler, a two-piece plastic supplement that can verify the chose funneling tip onto the channeling sack. The coupler lets you effectively expel and supplant a funneling tip. “In the event that you need to switch tips, or if a bit of sugar in your icing gets held up toward the finish of the tip, it makes it actually simple to wipe out,” she said. The Ateco set we suggest incorporates a solitary plastic coupler, yet you may require additional on the off chance that you need to utilize one for each pack of hued icing.
In case you’re experiencing a great deal of plastic dispensable sacks with various shades of buttercream icing, consider changing to silicone channeling packs, as Ms. Jones-Mann has — you can wash them out with boiling water and reuse them, and they offer the additional advantage of protecting the buttercream more from the dissolving warmth of your hands.
Customize your colors
Ms. Jones-Mann makes a lively palette for each cake by blending custom hues each time. She lean towards AmeriColor nourishment shading gels, which Wirecutter additionally favored in the wake of testing them against the challenge. To get her mark ’60s and ’70s hues, she some of the game poker time includes a bit of cocoa powder to create an ivory-based palette for genuine avocado green.
For pie batters, Ms. Ko inclines toward characteristic hues, which she accomplishes by utilizing regular colors from the pulps and powders of beets, spirulina and spinach. They will in general look increasingly unpretentious once the pie is prepared. “I’ve seen pie batters hued with counterfeit sustenance shading and I find that everything ends up looking like Play-Doh and to a great extent unappetizing,” she said.
Ms. Ko sets fixings and hues that play well off one another, for example, pink grapefruit curd with yellow mango. “I consider shading blends that will differentiate actually well however will supplement each other in flavor,” she said.
How to Make Easter Chocolate Cake (Recipe)
Serves 12-14, Prep and Cook: 1 hour, 50 min
- 225g unsalted butter, chopped
- 2 cups caster sugar
- ¹⁄³ cup cocoa powder
- 1 tsp bicarbonate of soda
- 4 eggs, lightly beaten
- 2²⁄³ cups self-raising flour
- Chocolate Easter eggs and sifted cocoa powder, to decorate
- ½ cup pure cream
- 200g block dark chocolate, finely chopped
- 100g unsalted butter, finely chopped, at room temperature
- 175g unsalted butter, chopped, at room temperature
- 1½ cups icing sugar mixture
- ½ cup chocolate-hazelnut spread
Read too How to make a cake look pretty
- Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges game poker.
- Combine butter, sugar, 2 cups water and combined sifted cocoa and soda in a large saucepan. Stir over a medium heat until sugar is dissolved and butter is melted. Bring to boil. Transfer to a large bowl. Cool, whisking occasionally.
- Whisk in eggs and flour until smooth. Divide evenly between prepared pans.
- Cook in a moderately slow oven (160C) for about 50 minutes, or until cooked when tested. Remove. Stand in pans for 20 minutes. Turn out onto wire racks to cool.
- To make icing, stir cream and chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, until smooth. Remove bowl from heat. Gradually whisk in butter until combined. Refrigerate for 25 to 30 minutes, stirring every 10 minutes, until slightly thickened, a spreadable consistency and still glossy.
- Meanwhile, to make the buttercream, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in ½ cup sugar at a time until combined. Stir in spread.
- Trim tops of cakes to sit flat. Cut each cake in half horizontally. Place one layer on a serving plate. Spread with ²⁄³ cup buttercream. Repeat layering with remaining cakes, spreading ²⁄³ cup buttercream between each layer.
- Spread icing over top and side of cake. Decorate with eggs and cocoa powder.
Un-iced cakes can be made up to two days ahead. Store in an airtight container in the fridge.
Step by step instructions to Make a Cake Look Pretty on the off chance that You Suck at Decorating
I can make a tasty tasting cake ye with regards to embellishin, I am a scene of Nailed It! spring up. I presume my issues lie generally in my absence of persistence, however it’s important that I am unequipped for illustration most stick figures, and it might be an issue of a total absence of masterful ability.
Fortunately, there are ways you can make a cake look lovely without a huge amount of work, persistence, or (fortunate for me) abilities of a craftsman.
Disregard icing and utilize powdered sugar
Icing is exaggerated. In addition to the fact that it is troublesome (for me) to work with, there’s in every case a lot of it, and it clouds the flavor of the cake. You know what’s anything but difficult to utilize, doesn’t pose a game poker flavor like much, and simply happens to look like pixie dust? Powdered sugar.
You can either sprinkle it everywhere on a cake with a satisfying shape (as imagined the whole distance at the best), or you can take a move from preparing GOAT Stella Parks and get a few stencils. Simply look for “cake stencils” to locate a veritable butt burden to browse. I have a bat stencil from Michael’s I like to utilize all year.
Pour coat on it
I’m not discussing mirror coating—a strategy so excellent and (in my brain) unattainable that it makes me need to sob—I am discussing a plain ol’ chocolate or vanilla or coating, poured over a bundt or portion. Perhaps you grind on some pizzazz. Possibly you include some extravagant sprinkles. Diversion from your below average abilities is the objective. (You can likewise swindle your way to a sparkling wrap up by blow drying some locally acquired buttercream.)
Spread it in sprinkles
Discussing enlivening redirection, you could generally totally darken any icing work with an entire wreckage of shaded sweetened bits. Shockingly, this strategy requires some buttercream work (cool the cake first to make this simpler), yet it’s only a solitary layer, and that layer does not need to look great. When you’ve connected your icing, disregarding any scraps, clear any smircesh off your cake board or stand, at that point delicately press bunches of vivid sprinkles into the side and best of your cake.
Blame the children
On the off chance that you have youngsters, you’re in karma—you can give them “a chance to help.” Give them press jugs of icing, heaps of sweets and sprinkles, and let them go wild. Hell, let them top it with (clean) toys. Just a beast would reprimand the innovative cake tries of a youngster.
Bread has now been created with various variants that are a favorite of many people. But behind that, the wrong way to store can make moldy bread easy.
Therefore, there are some tips that you must refer to in order to keep the bread from getting moldy. The steps are very easy and simple, like what? See the full summary below.
- Save Bread in a Cool Place
Bread left at room temperature can easily mold. To prevent this, you can store it in a cool place or keep it in the refrigerator after it is wrapped in plastic.
- Wrap Bread with Aluminum Foil
Paper bags are not recommended for wrapping bread because its use can make air enter. This will cause the bread to harden. It is better to use aluminum foil to wrap bread so it does not easily mold.
- Freeze Bread in a Freezer
Bread can be put in an airtight bag that is ziploc plastic and then frozen in the freezer . If you want to eat bread, you can heat the bread with a microwave or re-roast it using the oven.
- Keep away from damp
Keep bread from moist and runny places. Bread that is exposed to water should not be left because it will trigger the growth of fungi faster. Freshly bought bread can be taken or cut enough to eat, while the rest can be stored.
Finnish Bakeries Make Bread From Crickets
A bakery in Finland has a new breakthrough in its bread raw materials. They use crickets to be used in their products.
Quoting the Social News Daily on Wednesday (1/23/2019), this bakery makes their bread from crushed crickets. Even though many people feel disgusted with this, they say that the product is delicious.
The latest bread sold by Fazer Bakery contains around seventy dry crickets . Everything is ground into flour.
“Crickets are in the form of flour and they are milled whole to be made into dough and then baked to become a very tasty product,” said Fazer Bakery CEO Markus Hellstorm in a statement.
In addition, they also import this unique material from the Netherlands. Of course, along with a complete recipe that offers more protein than others.
“It offers consumers a good source of protein and also gives them an easy way to get used to insect based foods,” said head of innovation at Fazer, Juhani Sibakov, as quoted by the Guardian .
Hellstorm added, in the bakery, they make and test various types of new things.
“We want to be at the forefront of the food revolution. We want to encourage growth in the category of handmade bread with artisan bread, as well as in the future,” Hellstorm said.
“Fazer cricket bread is the first in the world, this is a good example of that.”
At the end of 2017, Finland joined the UK, the Netherlands, Belgium, Austria and Denmark, which allowed the use of insects to be bred and sold as food.