Tag Archives: wedding cakes

Chef Karen’s Coconut (CocoLoco) Mousse Recipe

coconutmousse

If you’re looking for a light and creamy dessert, look no further than Chef Karen’s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!

Ingredients

  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes

Directions

First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

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Chef Karen’s Marble Cupcakes Recipe

marble

Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!

Ingredients

  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes

Directions

  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

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Chef Karen’s Limoncello Buttercream Recipe

buttercream

Add zesty, creamy Limoncello Buttercream to your next culinary masterpiece courtesy of our May Chef of the Month, Chef Karen. This frosting is perfect for cake fillings or frosting toppers (or eat it alone, we don’t judge). Chef Karen’s perfected recipe can be found below.

Ingredients

  • 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

  • 5 cups of Powdered Sugar

  • 1 teaspoon clear vanilla extract 

  • 1 tablespoon of Lemon Zest

  • 1/4 cup of freshly squeezed Lemon Juice

Directions

  1. In a mixer, add the butter and the lemon juice.
  2. Mix together on low speed until they are completely combined.
  3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  5. Add clear vanilla extract
  6. Continue to mix.
  7. If the frosting is too runny, add 1/2 cup additional powdered sugar.
  8. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

 

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

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May 2020 Chef of the Month- Karen Padilla

3We’re happy to introduce our May Chef of the Month, Karen Padilla! Chef Karen was born in lovely Puerto Rico and now resides in New York as a cake artist and luxury cake designer. Her craft was inspired by her mother, who first began a small side business making cakes that then developed into a prestigious company. Chef Karen’s impressive cakes are a result of talent, passion and a love of the arts. Read more about our creative chef below!

 

 

1. Where were you born? 

I was born in San Juan, Puerto Rico

2. Where do you work and where are you based? 

I currently work in Maritime Parc, Jersey City.

I’m based in Staten Island, New York.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I Love using the Hobart Mixer, but my favorite tools to create my masterpieces are my hands.

4. What is your sharpest sense out of all the 5 senses?

My sense of taste which allows me to make sure my cakes not only look amazing, but taste amazing as well.

5. What advice would you offer for aspiring chefs?

My best advice is to be organized, clean and to be very creative and enjoy what they do! My husband always tells me the phrase “I think therefore I am”, It reminds me to always think positive, because your mindset gives you the ability to always do more.

6. What is one culinary tip every chef should know and perfect?

Always use the best ingredients and do it with lots of love.

7. What does good food mean to you?

A good food is the one that nourishes my soul.

8. What features are important to you when selecting your chef outfit?

To be stylish and comfortable.

9. Favorite ingredient to work with? 

Love to work with fondant!

10. Favorite City to dine out in? 

Definitely San Juan, the best food ever.

11. Best Dish you have ever made? 

My decadent and signature Vanilla Cake infused with Brandy.

12. What you like to eat most often on your days off? 

A good filet mignon with steamed vegetables, a good wine, followed by a tasty Crème brûlée.

13. Person you would most like to cook for? 

My clients and of course, my dear husband.

14. What made you decide to become a chef?

My mother’s determination to overcome obstacles. She raised 4 kids while working as a teacher, and decided to run a small side business making cakes. This side business eventually became a prestigious company where its unique taste and skills set itself apart. This led me to study arts such as painting, sculpting and even graphic arts.

Thanks to her, I was able to learn from her experience and combined it with my love for traveling around the world, appreciate different cultures and sceneries. Also, my love for art and creativity helped me to become the cake artist I am today.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

Facebook: Sweetville Cake Shoppe

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November 2015 Chef of the Month – Eva Salazar, Cake Designer

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar

Eva is wearing our Black w/ Hot Pink Women’s Contrast Trim Long Sleeve Chef Coat – Style # 40518

Cake Designer Eva Salazar was born in Spain where she grew up in a very gastronomic environment, but it was when she moved to Miami, she transformed her hobby into a full time passion. Eva created a little studio called Makememycake where she made stunning and delicious custom cakes for all occasions. “I love to see the face of my clients when they see their cake!”

She also writes a blog where she shares some tips and tutorials about cake design. Her first cake decorating book, “Tartas Esculturales” came out in October 2014 with a lot of fun projects. She also taught around the world which allowed her to have contact with her students and created an opportunity to get to know them. She is a Craftsy instructor with two online classes released, “Fabulous Bows and Fashion Details” and “Cakes with Style.” People can learn how to make different cakes and use all the techniques to achieve amazing results.

Eva said “Making and designing cakes has been a blessing because it made me find my place in this life.”

If you want to take any of her classes, click here for future dates and times.

Eva is very down to earth and we enjoyed getting to know her! Her cakes are stunning and the attention to detail is immaculate!

Congratulations Eva Salazar on being our Chef of the Month for November!

1. Where do you work and where are you based?
I am located in North Miami, Florida where I run my studio called Makememycake.

2. What is your favorite kitchen tool in creating your masterpieces?
For baking, something as simple as a rubber spatula and for cake decorating, I can’t live without my Crafty Knife.

3. For Cake Designers, what is your Wisk Hand? Left or Right
I think I am both hands because I always have something in my hands, it doesn’t matter which one!!

4. What advice would you offer for aspiring cake designers?
Always keep learning. Techniques make us transfer our ideas to the table. And another thing, never give up!!

5. What is one tip every cake designer should know and perfect?
Respect the amounts and times but keep a touch of risk.

6. What does a great cake look like to you?
Of course, a delicious cake inside but aesthetically, a clean cake has half way won. The other half is that touch of magic that when you see the cake, it makes you smile.

7. What trends as a cake designer do you see emerging in the near future?
Naked cakes, rustic, organic, fruits, vegan but especially rich in flavors respecting the product.

8. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
First I have to love the color and design, yes I know, I know…but…Then a soft and light fabric is important and I prefer 3/4 sleeve because I am always cold.

9. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
Always a nice chef coat.

10. Favorite ingredient to work with?
No doubt Chocolate and Vanilla for baking and Fondant for decorating.

11. Favorite Dessert City?
Paris, Madrid and New York.

12. Best Cake you have ever made?
I think it was when I recreated Manhattan in a cake. It was 6 feet long and had all the details that you can find the city. And my personal favorite was a poodle dog cake that looked so alive that when I finished the cake I was about to feed it!!

Eva Salazar’s Cake Portfolio

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar

Eva is wearing our Hot Pink w/ Black Women’s 3/4 Sleeve Traditional Fit Chef Coat – Style # 83358

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Wedding Cake

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Wedding Cake

http://www.makememycake.com/cakeboutique/wedding-cakes/

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Custom Cake

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

September 2015 Chef of the Month – Luisa Millan

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa MillanBehind every cake is a story….

We had such a great time chatting with Luisa. She is so humble and talented! She got into the business of baking by watching TLC and Food Network’s Cake shows. She said “I can do that” and started designing cakes for her family and friends. At their parties, their guests loved her cakes and orders started coming in and before you know it, word of mouth just took care of the rest! She considers herself an artist more than a baker. When we saw her cakes, we were amazed by the level of detail and the way Luisa remembered each of her client’s stories. So heartfelt and fascinating….

Luisa Millan established Fabulous Cake Couture in 2010, a creative, custom cake company serving all of South Florida. Her background in architecture, design and passion for baking makes the perfect combination for translating form, structure and color into a delicious piece of edible art. She continues to push the boundaries with every new cake design and takes the opportunity to try different techniques and flavor combinations to exceed expectations. All of her custom cakes and cupcakes are freshly baked from quality ingredients and delicious flavor combinations to please every palette. Read on further to explore Luisa’s world as a Baker and check out her cakes below!

Congratulations Luisa Millan on being our Chef of the Month for September!

1. Where do you work and where are you based?
My business is called Fabulous Cake Couture and I am based out of Miramar, Florida and am looking to open a specialty cake retail store in the near future.

2. What is your favorite kitchen tool in creating your masterpieces?
For baking, measuring cups is essential as all recipes are accurately measured in order to achieve the same consistency and flavors in every baked good.  For decorating, a pasta roller. This is my best friend as it helps me achieve even fondant thickness for my hand made flowers and other decorations.

3. For Pastry Chefs, what is your Wisk Hand? Left or Right
I am a righty!

4. What advice would you offer for aspiring pastry chefs/bakers?
Learn the basics, techniques, etc. and then enhance your own.

5. What is one tip every pastry chef/baker should know and perfect?
Don’t over work your dough. Be able to feel the consistency and be mindful of baking times.

6. What does a great cake look like to you?
A great cake is one that reflects all of the recipient’s requests in flavor, design and structure.  It has clean lines, great design, smooth surfaces and harmonious colors.

7. What trends as a baker do you see emerging in the near future?
Cakes are becoming more mainstream to include vegan.

8. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
When selecting a Chef Coat for my use, I look for comfort. A fabric that is breathable and not stiff and has an attractive feminine design. I prefer short sleeves as I do not like the fabric to disturb any part of my finished cake.  I also look for one that has a low neckline and no buttons or other protruding ornaments that may leave a mark on my fondant finishes as I work covering my cakes.  I prefer pastel colors and prints that camouflage spills and food markings.

9. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
When I do cake shows and other trade shows, I prefer a Chef Coat that is feminine with light pastel colors and my company logo.  For work, I prefer a short sleeve Chef Coat or tee with pants.

10. Favorite ingredient to work with?
My favorite ingredient for baking is flavor extracts and for decorating, fondant.

11. Favorite Dessert City?
My favorite dessert city is Las Vegas.  I was amazed at the variety and creativity of the pastry chefs at the various casinos.

12. Best Cake you have ever made?
The best cake I have made so far was made for my uncle’s 75th birthday.  There are two loves in my uncle’s life, his Dalmatian dog and dominoes.  He lives in Key Largo, Florida and was having a surprise party there.  It was a challenge for me to make a sturdy structure that would withstand the long travel as well as come up with a design that would incorporate both of his passions.
The final design included a domino table with a map of Cuba (his native land) and surrounding islands, domino chips and his dog at the bottom of the table.  The dog was made of rice crispy treats and fondant cover, all hand painted in edible ink.  The cake made it safely to Key Largo and was a hit!! Here is a picture of the finished cake.

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Luisa Millan Uncle’s 75th Birthday Cake representing his 2 loves – his pet dog, a Dalmatian and dominoes.

Luisa Millan’s Portfolio

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Luisa Millan donated a Dog Hydrant Cake to an event hosted by one of the Housewives of Miami and was auctioned for $400.

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