Love Dessert Style...long overdue Pt.2

I've become so engrossed in this process of sampling new desserts that I got distracted and didn't post for a while. Mea culpa.
But to continue on where I left off, I realized that Blackberry ice cream was a passing fancy and so was ready for a new dessert to capture my senses. Needless to say, summer is a season full of ripe opportunities. I was able to try a Raspberry Chocolate Cake. He was heavenly to look at, but not quite what I wanted. I tried a Dutchie, a good old Canadian standby and did like him a lot, but was intrigued by another.
It turns out that I have a thing for strawberries. In fact, strawbery ice cream has been my favorite choice of desserts for years. I love how it is the perfect capper to a heavy meal, how it can make the sorrow of bad love melt away and well..it's just darn good. :) But I shall tarry no longer, onto my dating escapades!

When I met Strawberry Ice Cream, he seemed the type that would at least stick around for a few years. He was a perfectly sweet treat to taste at first and quite a satisfying delight after the dessert letdowns of the summer. He was rich, he was creamy, quite a sight to behold, but he carried with him a cloying aftertaste that started to annoy. What seemed like the beauty of time-tested and delightful homemade ice cream, turned out to be a shallow store-bought brand with no depth or true quality of ingredients to it.
This left me a bit shaken, as Strawberry ice cream had always been my fall back flavor of choice and hadn't disappointed previously. But his particular brand was an imposter, made up of chemicals and additives that would cause one more trouble than it was worth over time. So willingly and gladly, I threw away the remaining portion into the trash and walked away a bit wounded but happy to move onto my next dessert adventure.

Wish me luck,
Syreeta

Love...Dessert Style Pt. 1

In the last few months, I decided to enter the dating realm again after a long hiatus. It was at first a little fear inducing, but I've easily settled into the adventure. In fact, a few of the upcoming blog posts will chronicle my journey. I'll incorporate desserts instead of names to protect the names of the innocent. I hope you like it, so let's roll...

The very same week I decided to venture back into the dating pool, I was successful. One day while I was out doing errands, I was greeted by a rather intriguing man whom I'll call Blackberry Ice Cream. He is dubbed as such because I was experimenting that week with my ice cream maker, as I always seem to be doing when the summer starts. And as I'd been out walking in my garden dreaming of all the deliciousness to come from my recently planted lettuce, cucumbers, peas, strawberries and my budding raspberries, I felt motivated to go to Whole Foods and get some instant gratification.

While there I saw some blackberries in the produce section and decided to experiment. On the way out, I ran into Blackberry Ice Cream. He was rather intriguing to me, the way a new flavor from Oberweis is when you wanna shake up your ice cream routine. He and I both realized instantly there was an attraction and decided to see where it lead. Over the next couple weeks, we talked on the phone, met up for coffee, had dinner a few times, took long walks and discussed philosophy, religion, politics, you name it. Now while he was easy on the eyes, tempting to taste and a sweet treat to talk to, I never ventured to take a bite.

Lovely blackberry ice cream lived up to the recipe that I'd recently happened upon online. However, he was tangy to the point of overly tart and heavier than cream overall in his high handed views than I desired. I confess, too rich for my blood. So in the case of love and comfort with Mr. Blackberry Ice Cream man, it was a no go, but, I did fall in love with a new flavor of ice cream. Check out the recipe that I borrowed from About.com and adjusted to my own taste.

Blackberry Ice Cream

Ingredients

2 C. blackberries, abt. 12 ozs.

1 C. granulated sugar

11/2 tbs. lemon juice

11/2 C. heavy cream

1/4 C. sour cream, full fat

1/4 C. half & half

In large saucepan over medium heat, combine the blackberries, sugar and lemon juice. Cook covered for about 20-25 mins. The sugar should be dissolved and the berries soft. Pour berry mixture into a fine mesh sieve. Then press berries in the mesh sieve to fully extract all juice. Pour juice into a blender, add heavy cream, sour cream and half & half. Blend/pulse until mixture is creamy. Pour into ice cream maker (automatic or old fashioned) and let the good times roll. I recommend putting it the freezer for about an hour or so to firm up even more. Then voila!

Happy Eating,

Syreeta :0)
Ritzy Cakes
www.ritzysweetandsaucy.com

Wedding cake costs

The other day, I followed up with a bride who contacted me about making a cake for her wedding. She stated she wanted a "simple" 3 tier cake to feed 250. It is to be round on the bottom tier with the two top tiers being square. She also wanted it covered with fondant that was handpainted the color of confetti roses in her bouquet with red fondant ribbons on each layer. Additionally, she wanted a sprig of roses sculpted out of sugar paste and a monogram made out of chocolate wrapped with silver foil to gracefully decorate the cake. I was excited for her as the idea of making a cake just like that was fantastic! She, however, wanted this all done for under $500!

I had to gently tell her that the dream cake she wanted would more than double her cake budget. She was surprised as my price per slice is only $1.50. I advised that the added items of fondant ribbons, handpainting, custom chocolate monogram and especially, the sugar paste flowers had been what put her over.

Now, this issue happens quite a lot when it comes to wedding cakes. It is neither the brides or the baker's fault. The baker is charging based on time spent on the various elements of the cake, in addition to materials used and finally delivery of the delectable creation. While for some a simple bakery sheet cake will suffice, on average a towering creation of cake is all that will do! It is then that your baker will work with your budget and suggest that you can get the cake that you desire at the price of your budget.

In the end, the bride and I negotiated a bit and I was able to get her a cake she was happy with for roughly $750. The cake will look pretty close to her hearts desire, but will not be as expensive. We decided on using satin ribbon to frame the layers, minimal handpainting and working with her florist to get confetti roses to place on the cake. Overall a wonderful experience, but definitely something brides should be aware of when ordering their wedding cake. In fact, here's a link to Cost Helper that will help you greatly. Also, I hope you've liked the small peek at the delectable cakes I can make for you.

Happy Eating,

Syreeta

For the love of Chocolate!

I am always seeking and searching how to get better at making desserts. It's my passion! I daydream of cakes quite often. Today, I'm picturing the Tiramisu cupcakes I made for a friend and also the fruit salad I just finished making for my family. Most of all, I can't wait to bite into the Tiramisu I've made for girls night out tomorrow! Yummy! In fact, so you can share in my joy, here's a picture of that awesome homemade Tiramisu . It's a healthier/lite version of Tiramisu because it uses no eggs.Happy Eating,
Syreeta :)

Tim Horton's- such a delight!

Recently, my family and I roadtripped to Toronto, Canada to visit my favorite uncle. It was quite an exciting trip, because I love visiting my Canuck neighbors to the north. The thing that was most exciting is the chance to order out from my favorite Canadian coffee shop of all time- Tim Horton's! Timmies, as they are affectionately called, are everywhere and most are 24 hours! 8)

I'm not quite sure what it is or how they've done it, but somehow they've perfected the coffee and a doughnut experience. There's not been a person that I've introduced to the Timmies experience that's not fallen head over heels for them.
There are no semi-italian/french names for the coffee (ex. Venti Mocha Valencia, no whip, soy, half-caf, low foam...). Sorry Starbucks! But, the fact that you can walk in without having to perform brain surgery on yourself to order coffee makes the experience even more delightful. Walk in to your favorite Timmies and order a double-double (2 sugars, 2 creams) and you're hot to trot!
To go along with that lovely caffeine are delightful pastries, my favorite being the Dutchie. A square/rectangular delight that is unlike your average donut.
When eaten hot, this delicious glazed, sweet dough delight sprinkled with raisins is always sex on a plate to me. Naughty but true!


Needless to say, I experienced immense joy to find out that Tim Horton's has expanded their chain to the good ol' US of A. The first stores opened up in New York state, but I just know they'll be moving to the Midwest soon. But of course, a random roadtrip just to get a taste of a Dutchie is always in order! Yummo!
Happy eats & travels,
Syreeta


Related post: Time to make doughnouts- Dutchies

A cold and broken Hallelujah!

I love to bake...I truly do. The joy of getting to see someone delighting in the food I've made is like angels singing in my soul. I live for that sound.
In this life and the beyond, I've made quite a few cakes. Lemon filled, apple tarty, rum soaked, you name it! I've made it or will attempt to make it. Even the ever so simple, plain white/yellow cake with buttercream frosting.

Buttercream frosting...my mortal enemy. "Mortal enemy", you say. Yes, Le Buttercream, my enemy and my best friend.

This week has been hectic. I've baked a few orders for a party, some friends and even made some cakes to sample at a wedding expo I exhibited at. All these occurring on rather warm & balmy days. Ahhh...the joy of summer, the demise of my perfectly lovely buttercream.

The princess cupcakes I made for a birthday party were left outside in the sun by a multi-tasking mom who returned to see a future decline of her princess themed extravaganza with individual candles lit bright. A foolish woman I know, but a clear example of the relationship that butter cream and I have. She bails on you when the heat gets turned up!

But alas, I love her! She is the sweet epitome of delight that will forever make my heart sing when I look at a beautiful cupcake, fantastically decorated wedding cake or an oh so pretty, lemon meringue buttercream. She has won a few battles, but I've conquered and won the war! Hence, the delight with which my apple cake was received at the wedding expo.

In fact, quite a few asked what the secret was to my frosting. A secret I'll not tell. So to you my lovely buttercream, I say through the words of the poetic Leonard Cohen, "I've seen your flag on the marble arch, Love is not a victory march, It's a cold and broken Hallelujah!" Yes buttercream, you're the best I've ever seen on a dessert.

Ritzy Sweet & Saucy- Featured Vendor on BridalTweet!!

I'm soo excited! In the last couple weeks, I joined a wedding directory group called BridalTweet to help get our cakes noticed and I've loved my experience using the site, as I've been networking with a lot of new vendors in my geographical area.
As you know, networking in this business is key! A past bride will reccommend you to her newly engaged friend or a fellow soccer mom will recommend you to her PTA group. Often, it's the florist, event planner or the photographer, who'll recommend you to a bride.

Well, today I checked my email as usual and got the pleasure to encounter this good news from Christine Dyer, the creator of BridalTweet, "Congratulations! You are one of this week's Featured Members. You are now featured first within our community AND you appear on the right side of each page. Thank you and have a wonderful week." Here's the page. Have a look!

How exciting! To be featured or recognized, no matter how big or small is a gift. I cannot wait to see my cakes in glossy magazine pages!! Celebrate with me, have a cookie or two!

Breaking out the Moscato,
Syreeta

Ritzy's Red, White and Blue Fruit salad

I've always been partial to fresh fruits. I'm not sure if it's a product of being raised in Jamaica or quite simply just a natural preference of my own. My favorite desserts to make and eat often involve fresh fruit. You can't go wrong with a good fruit salad as the summer rolls along. Here's my really popular version done in particular shades of red, white and blue. Happy Birthday America!

Red, White and Blue Fruit Salad

1 pint strawberries
1 pint raspberries
1 pint blueberries
2 small pears (cubed)
1/4 cup of sugar

2 tablespoons sugar
1 cup heavy whipping cream


In a large bowl, combine the berries, pears and sugar. Careful not to stir too vigorously. Cover securely with plastic wrap and refrigerate for 30 mins to 1hr.

Whipped Cream directions

Place metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place sugar into mixing bowl ; add whipping cream. Whisk until the cream reaches stiff peaks.

Spoon the berries into chilled glasses and top with a dollop of freshly made whipped cream. Garnish with a sprig of fresh mint.

This is guaranteed to be a crowd pleaser! Especially for those concerned about bikini season! ; )