I walked by my mini roses in the baskets outside the shop today, and couldn’t help but notice their Septemberness. Just past their fullest blossoms, their petals just barely holding on. With the autumn equinox just days away, I know that on any early autumn evening, a brisk breeze shall carry them away, scattering their beauty. The sadness of life’s delicate completion is often the most precious. There’s just something about soft petals drifting through the air that tears at even the harshest of hearts.
So what could be prettier than cascading petals on a pretty wedding cake?
This past weekend I had the privilege to do a Quinceañera cake. The theme of the evening was “Under the Sea”. The room at the Pine Crest Country Club, where the celebration was to be held, looked absolutely enchanting. Pretty shades of turquoise bathed the room, as beta fish swam around in the centerpiece vases, brimming with floral arrangements, on every table.
The 4 tier, columned cake we designed together was made with marble pound cake and freshly made apricot jam filling. Coral bridges connected the 4 smaller cakes, made of pound cake with vanilla mousse and chocolate buttercream filling. All frosted with turquoise buttercream and decorated with under the sea treasures.
Happy Quinceañera Diana! All the best wishes to you and your family!
I love that people are getting a little more exciting with shower cakes. No more sheet cakes! The 2 tier cake is quickly becoming the shower cake of choice. This one features real gerbera daisies, to match a lively flower ribbon. Bright and cheerful, the fun vivid pink, orange, and yellow make for a perfect summer gathering. The best part is hidden inside: the bride-to-be’s favorite “funfetti”. Vanilla pound cake studded with lots of pink sprinkles, accented by a few rainbow hues.
Best wishes to the future bride!
Cheesecake squares are such a perfect balance between casual snacking and elegant simplicity. When I got an order for some cherry cheesecake squares, off to the market I went. Fresh cherries are one of my absolute favorite summer treasures, so an excuse to purchase some is never passed by. In cases like these I find it is always best to play it safe and pick up a few more than you think you’ll need. You just never know…..
At first I intended to take the traditional route, picking up some burgundy rouge hued cherries and brewing them into a gooey cherry topping. But those delicate sunset hued rainier cherries blazed in my eyes. So pretty for mid August, they were worth the extra change per pound. Once I got back to the kitchen, I just couldn’t bring myself to cook them. They were so utterly perfect all by themselves. And so pretty halved atop the cheesecake squares. Fresh cherries make the summer’s unbearable heat worth it.
Just finished a pretty cake for an adorable girl’s birthday party. Lots and lots of pink: pink ribbons, pale pink Swiss dots, dark pink script, and scattered pink buttercream flowers.
Happy Birthday Shea!
Cake pops have sprung up at the Sweet Ruminations shop. I was a bit hesitant at first, they seem so…..sticky sweet trendy. But then I broke down and tried one. Now I’m hooked.
The magic of cake pops is that due to the coating, they retain moisture so much better than a cupcake or a slice of cake. Pure brilliance. So gooey moist, they can be made with just about any flavor, cake, brownie, liquor, or frosting. And the sticks make them irresistibly cute.
I understand the skepticism. But really. It’s not just about the cute factor. Its the moist, gooey cake jumble inside that is priceless.
For the uber mature patrons who do not desire to nibble on anything on a stick, they come without as well. Most of internet desserteers seem to refer to stickless cake pops as “cake balls”, but I’m not a fan of the terminology. So….at Sweet Ruminations, Cake Pops and Cake Spheres are now available for purchase or to order. This week the shop will have funfetti, white chocolate raspberry, and (of course) triple chocolate.
If you haven’t indulged yet. Do it. I promise you will be glad you caved and went food-trendy for the day.
When I hear “sheet cake”, the plain supermarket variety vanilla or chocolate slabs of cake, iced with artificial white frosting come to mind. But sheet cakes don’t have to be boring. Available in any flavor of fresh baked cake batter, garish or boring colored writing and traditional icing roses are not the only options.
The above cake is a simple no-sugar-added vanilla shortcake, filled with finely shaved strawberry slices, and frosted with real whipped cream. The gorgeously fresh, gem hued fruit and elegant fondant plaque transform this sheet cake from break room birthday cake to a cake suitable for an elegant affair.
Although I tend to gravitate towards my cake roots, all of this local produce deserves a bit more recognition than morphing into a filling or cake accent. Accordingly, this week’s offerings are showcases for the fruits of summer.
Fresh baked shortbread tart shells are filled with refreshingly light whipped citrus mousse, and then loaded with fresh local blueberries.
And then there are the absolutely gorgeous local apricots that I simply can not get enough of this year. Slices of their tender flesh are baked with a creamy custard and finely ground almonds, in a freshly baked shortbread tart shell. Sprinkled with powdered sugar, the perfect treat for an afternoon summer tea in the garden.
Ultra moist carrot cake cupcakes, loaded with freshly grated carrots, ground toasted walnuts, and raisins. An orange creamcheese frosting gives a gentle, unexpected twist to this healthy cupcake.
The lightness of Meringue seems like such a perfect choice for summer pies. Although often saved for lemon pies, it is just as scrumptiously refreshing atop this Key Lime pie. The creamy custard filling, flavored with freshly squeezed lime juice and zest, is a perfect match for the lightly scorched meringue peaks.
Okay, I’m a bit late on the whole 4 th of July post, but I’m thinking of this as a 4th of July memory post. (Am I convincing anyone?)
(The famous Sweet Ruminations Chocolate Mousse Cake takes a patriotic spin, wishing everyone a belated Happy Independence Day!)
For a recent order I made a graduation cake in red, white, and blue: a color combination to honor the graduate’s high school of yesterday and the university of tomorrow. The celebration was held at a picturesque bed and breakfast in Bucks County, PA. An old stone farmhouse, horses, and a patriotic themed lawn party set next to a cute little pond. Straight out of the pages of Martha Stewart. Wish I could have taken a couple photos, but I think it seems odd when the cake girl starts snapping shots of the client’s party.
(Only half finished here, I love the simplicity just as it is.)
(The finished cake)
Best of Luck in your future educational endeavors!
Run, don’t walk to Solebury Orchards. The best raspberries and blueberries I’ve had in ages. Absolutely Delicious!
The tender apricots look delicately sublime too, but I think I’m going to save them for an Apricot Almond Tart recipe I’ve been wanting to try. How could it not be fabulous? Freshly picked apricots and toasted almonds…
And I know the beets aren’t fruit, but I love their vivid flavor. Although I would normally cook them up in a pot of magic, and toss them on my organic greens with a splash of balsamic, a drizzle of honey, and a shower of goat cheese crumbles, these beets have a more exciting adventure to embark upon.
Dessert legend has it the (way over hyped) red velvet cake, previous to manufactured red food coloring, was originally a beet cake. Sounds weird at first, but carrot cake comes from a root veggie too. So I’m going to rewind the clocks of pastry lore and stain the kitchen magenta on a quest to discover the real red velvet ancestry. I’ve read reviews that the recipes many have tried taste too “earthy” but maybe they just didn’t have that certain something.
While I tinker away, I implore readers to snap up some of these local fruits while they last. I sadly missed the cherry sign last week, which I am devastated over, but hopeful that another local orchard will have a slightly later cherry harvest.