Sugar Couture

the move...

2011-05-11T09:16:00.002-04:00

Its taken a little bit to get here, but as of now, Sugar Couture blog will be hosted within my website.

Please take a moment and shift your subscriptions to http://www.sugar-couture.com/blog

I'm so excited to have everything in one place! See you there

Past lives and Cake Convergance...

2011-02-02T10:43:00.004-05:00

I've had past lives. Not necessarily the kind where I was Cleopatra, (though if its possible, I'm pretty sure in the last one I was a man), but the kind a lot of people, the most interesting ones at least, seem to have lately. My first love was film and after dreaming about being a great film director, I went to film school, and right after, found myself working on some pretty good stuff. Turns out that I was a pretty decent producer and had the opportunity to make some good work, have some great experiences, and meet some great people. When working on a film, you pretty much become a family... the hours are long and you really don't have time for anything else in your life, so you become very close to those you work with. When the film is done, everyone goes their own ways and starts their next extended family. You try to keep up with them, you really do.

But then in your next life...(or on facebook) you can sometimes cross creative paths again. And this is how I reconnected my cake life with the fabulous Yale Gurney. A million years ago, Yale was a production assistant on a documentary about modeling that I produced, working on his own film career. Now, in his second life, he's a brilliantly talented photographer. Its fun to discover your talents can stretch further than you ever knew. (who knew I could carve cake???) One of the more valuable lessons I've learned is that if you trust yourself to do your best, you'll always be surprised by what you're capable of.

Yale's photographs are rich and soulful. He's equally adept with still life, portraits, has a keen eye for documentary, and capturing a moment. Lucky for me, he was able to lend his talents to one of my recent favorite cakes. For her 40th birthday at Lucky Strikes in Manhattan, Lauren wanted a cake that was all about her... and Lauren is all about shoes. And travel. And glamourousness. And shoes. So her birthday cake was as fabulous as she is, and photographed on scene by the talented Yale Gurney. I'm thrilled to be able to share his photos with you. Everything you see is edible, make up, jewels, blackberry, shoe heel, passport... everything is sugar paste, and even the oreo packet, which contained real oreos!

Check out his web site and behind the photo blog for glimpses into the back stories.
www.yalegurney.com
http://yalegurney.com/blog/

Custom Wedding Favors...

2011-01-25T15:17:00.010-05:00

Guests plan. They travel. They buy dresses and suits, and often very generous wedding gifts. Favors acknowledge their kindness and send them away with a sweet thought. The tradition goes back to the times when weddings were believed to be good luck and sending your guest home with a trinket, often a porcelain box filled with a sugar treat, would pass that good luck to them.

Today's wedding favors can be almost anything, but so often these well meant tokens end up in a drawer, until, lets face it, you get up the courage to toss them out. The best way to avoid the guilt and the clutter is an edible favor. Whether they gobble them up on the car ride home, or savor them the next day, edible wedding favors conjure up wonderful memories of the day, and satisfy a sweet tooth.

While most of my hours are spent in cake creations, for me favors can be a welcome creative diversion. I love the challenge of coming up with just the right idea for each couple.

Stacey and David are avid scrabble players, and they wanted something special that their guests would enjoy, but would make them grin with recognition at their long term passion. So with this inspiration, Sugar Couture created scrabble board cookie favors, 6" across, with "DAVID AND STACEY LOVE U" spelled out on the board. Wrapped in beautiful bow tied boxes, their guests treasured the thoughtful gift as they made their way through the huge cookie!

For an elegant wedding at the Plaza, a long time client and wedding planner ordered mini chocolate boxes, with two blossom chocolates in each box. The white chocolate treats were sprinkled with pink peppercorn centers, and filled with a luscious candied ginger ganache. Each box had a bow in a matching ribbon color and a label with the couple's name and date.

One of my favorite favor options we make are our edible escort cards... delicious sugar cookies with an edible image to correspond to the event decor. Each guests' name is printed on the cookie, along with their table number. Functional and surprising.

Of course monogrammed cookies, luscious salted caramels and chocolate truffles are always good traditional options. Mini cakes are a decadent and truly special treat. Packages of cookies made from a cherished family recipe is a smart and sentimental gift to send home with your friends and family. The options are limitless and are inspired by the wedding design and couples personal tastes.

The Wedding Cake...and Context

2010-10-18T18:04:00.006-04:00

One of the many reasons I love making wedding cakes, is that in some little way, I get to be part of the moment, the memory, of so many terrific couples. Some I hear from, some I don't, and sometimes, its years later, when the first child's birthday comes around when I hear how much they loved their wedding cake. Sometimes they tell me people still talk about it. So lovely to hear. Unlike so many other things in life, I don't take it personally when I don't hear from a bride on Monday morning... I didn't call my cake maker after my wedding, (would have been hard from Belize) but my cake was everything I wanted and more.

So when Matt and Natalie sent me these gorgeous photos the other day, I had to catch my breath when I opened the email. This is a cake I delivered myself, and when I left it there, all lonesome in the middle of a huge room, against the back drop of massive windows, looking out to the city skyline, I definitely felt the room engulfing what now seemed to be this puny little cake. I felt a little sad that it wouldn't be able to stand up to the show. But I was doing what I often council my couples not to... I was looking at it out of context! Its a whole different cake I see sitting before the beautiful couple, with the cheeky little guy sticking his finger into it, lit gloriously by the setting sun over Manhattan.... Suddenly this cake seems so much more than what it was when it left my hands. Matt and Natalie added that glow in the room that positively lit up that cake. Thanks to them for sharing this moment with me and teaching me, once again, the important lesson of context.

Nonpareil Magazine

2010-10-07T09:35:00.003-04:00

When I first stumbled onto Nonpareil Magazine, I knew I just wanted to be a part of it. Flipping through, I was smitten with the beautiful work and lovely photos, which you may know are two of my very favorite things!

Ever wanted to know how my lovely seating card cookies were made? DIY for that, along with edible cookie menu cards and corresponding table cake numbers can be found in the latest issue.

Thanks so very much to the lovely and ultra talented Lauren Hawkins of Lauren Hawkins Design who contributed her amazing talent to this project. She designed these cookie backgrounds, menu templates and gorgeous table runner. Lauren is a graphic genius and brilliant collaborator, who gets it right every single time.

So check out Nonpareil to read about my cookies, and drink up all the other brilliant inspiration in its pages!

Financiers... and a Give Away!

2010-08-30T15:30:00.011-04:00

Last week was a tease. A brief moment of the promise of fall, and as I do every year, I started to get ahead of myself. While I didn't go so far as to pull the sweaters from hibernation, I did start to dream of dutch ovens and pressure cookers and all the hearty soup, stew and stocks that would soon be coming.

And of course, the beautiful week is followed up by the seventh or ninth or seventy ninth heatwave of the year, and so my dreams were set aside for a few more weeks. But since my oven is perpetually on, I thought I'd share a perfect in between season sweet, and hold a contest for the perfect baking molds for them, courtesy of the lovely people at cookware.com!

Financiers are just the most lovely of cakes. They are loaded with rich brown butter, and lightened by the addition of powdered sugar. Hearty, soft and delicate they also can pack in a lot of flavor, pretty much anything you choose. Inspired by a flavor combination I fell in love with on a trip to Belieze, these treats are bursting with coconut and bathed in a delicious banana chocolate ganache. These cakes are endlessly versatile. They can be baked in one large round or in adorable individual molds. The best part yet... extra batter can be stored in the refrigerator for up to two weeks, making freshly baked dessert available to you at a moments notice.

And to make these beautiful babies just as adorable as they can be, I'm giving away two silicone baking mold sheets from cookware.com. To enter, leave a comment under this post about your own autumn inspired culinary fantasies by 5pm Friday, September 3, 2010 and I'll pick a winner, and announce them on Tuesday, September 7th.

For the Financiers:
(Inspired by a recipe by Sherry Yard)

8 oz or 2 sticks of unsalted butter
1 cup coconut flour (Bob's Red Mill is one brand)
3/4 cup cake flour
2 1/2 cups powdered sugar
8 egg whites at room temperature
1/2 tsp natural coconut extract
1 tsp vanilla
1/2 tsp salt

Melt butter in a sauce pan over medium high, and cook it until the milk solids start to brown. Watch it carefully to prevent it from burning. Like caramel, its really easy to go from brown deliciousness, to burnt as you blink. Its also best to use a lighter colored pot for this, so you can see the transformation. Set the butter aside to cool for at least a half hour. If the butter is too hot it will ruin the cakes, so definitely let it sit but don't refrigerate it either. It needs to stay liquid.

In the meantime, preheat the oven to 350 degrees. Prepare the pans you're using by spraying with pan spray, or butter and flour them. Silicone pans shouldn't need more than a quick spray.

To amp up the flavor of the coconut flour, add it to a pan on the stove and toast it over high heat, stirring constantly to keep it toasting evenly and avoid burning it. It just takes a few moments to turn a warm toasted color. Let this cool. Sift the cooled coconut flour, cake flour and sugar and salt into the bowl of a standing mixer, and mix with the paddle attachment to combine. Combine the egg whites and extracts. Add this all at once to the flour mix and set to medium speed, mixing for 3 minutes.

Add the cooled butter all at once, scrapping down all those delicious brown bits, and mix for another 3 minutes. To make it easy to put into the individual sized pans, I transfer the mix to a pastry bag (plastic bag with the end cut off works just fine too) and fill the sections about 3/4 of the way up. Bake at 350 until just barely golden and set to to the touch... or the top bounces back when you touch the center of the cakes. I know you want times, and I'm sorry that I can't provide them... every oven is different, pan size, type etc can all add or subtract from timing, so the best indicator to start to watch them is your nose. When you start to smell that delicious coconut flavor, its time to keep a close eye. You'll be a better baker for it. Trust me.

When done, move them to a cooling rack, and unmold as soon as you can safely touch them.

The sauce:

4 oz heavy cream
4 oz best quality chocolate
1 large banana
1/8 tsp salt

Turn oven to 375. Poke banana a few times with the tip of a knife. Place it in the center of the oven and roast it until black...about 10 minutes. Remove from the oven and let cool. If your bananas are very ripe, you can skip this step.

Heat cream in a small sauce pan till boiling. Pour boiling cream over chocolate and let this sit for 5 minutes. Then whisk this until the cream and chocolate combines fully, into a shiny chocolate mixture. Put the banana and salt into the bowl of the food processor... process until smooth, then add the chocolate and process until fully combined and smooth.

Pour the chocolate cream on the plates, and place the cake on top. If you'd like to make the garnish, take another banana, slice it and dip the slices into granulated sugar. Use a kitchen torch to brule the sugar. If you don't have a torch handy, you can do this in a broiler, watching it carefully to prevent burning. Let them cool before touching them, then place on the tops of your cakes.

Setting a Scene...

2010-08-25T09:26:00.005-04:00

I come from a long line of very crafty women. From the moment I could make a fist, someone was putting a pompom in it. I was never fortunate enough to have met my maternal grandmother, but I hear tales of her ability to recreate a dress after simply seeing it in a store.
There were pot holders weaved from nylon bands, that no sane person should ever try to lift a heavy, hot pot with, unless they want to fuse the nylon to their hands. Hook rugs, needle point, beads, and sewing in the early years. Lots of pipe cleaners, but for the life of me can't remember a single use for them.

When I moved to New York, I was sure that my city lifestyle (and SUPER small apartment) was no place for craftiness. Thought it was uncool. But always the creative type, I headed to film school. I thought I would make films. I did make films, but while I was, I was also dabbling in photography, furniture building, mosaics, candles, late night baking, pretty much anything creative I could think of. There was a need to MAKE something, no matter what it was. My husband Jay defines the periods by how they affected him... glass in his feet in the mosaic days, gaining 10 pounds when I started making pies. (ok not really, he never gains weight ever, no matter how much sugar and left over cake I feed him. Hate him.)

I had no idea at the time that I was in training... turns out that all of those skills have at some point been useful in my cake journey. I know how to build things, create things, Make things. (thanks Mom) But what I think sometimes makes my work different from the other brilliant, talented cake people, is that I see things in scenes. And another perk of this choice of career is that I get to photograph my creations. No doubt my skills have grown since that very first creation, both in cake and in photography, but I still look forward to that moment after the cake is done when I get to set the background and the lights and capture the moment. My goal is not just to make a cool cake, but to set a scene and to convey a feeling in it, just like a shot in a film should, to tell their story in images. And just like people, some cakes photograph wonderfully, look gorgeous, and others... well, lets just say they have a great personality.

In cake, and photography, its all in the details... And as in film, rather than tell you my interpretation, I'd rather hear yours.

Hundreds of rosettes...

2010-08-16T09:56:00.004-04:00

Last week was a particularly challenging one... I'm thinking that the upcoming Mercury retrograde was just playing silly games with me. Things always turn out, but sometimes it seems hard to see the path to get there. Its often easier when cakes have a lot of premade parts.... the beginning of a week is spent making them and the end of the week is all about assembly. But this week, a car, a topiary, a monkey, and what the hell are gabba gabbas.... all were last minute type creations. Early week was a breeze, but the end was a race to the finish line.

Val was a lovely young bride, and I adored her from the moment I met her. After four months of preparations and a few last minute changes, we came upon the big day... or from my point of view big week. On Friday we delivered a bright red Ferrari for her to surprise her groom at the rehearsal dinner, and on Saturday came the big wedding cake.

While every cake is no doubt an expression of me in some way, certain cakes I just can't wait to make, knowing somehow they will be a moment or transition of sorts for me, artistically speaking. Val's wedding cake was one of them. The original design called for some hot pink rosettes that matched the brides dress, covering a ball shaped cake, and a teal blue base cake that the ball sat on top of. But in the final weeks, Val had second thoughts about the blue. We rethought the original design, took away the blue but kept her favorite part, the varied colored rosettes. And I'm so glad we did. Generally I'm a fan of the theory, first thought, best thought, but this cake ended up being so much more elegant by keeping the white an pink tones, and eliminating the more intense blue. The other version would have been wonderful too, but this cake expressed joy much louder than the other version.

What I didn't anticipate was exactly how long those rosettes would take! There must have been hundreds, and what I thought I could whip out in record time, became hours and hours of rolling gum paste. But so worth it.

I'm so thankful for all my visionary brides that challenge me every day to stay on my creative toes, and always find a way to something new.
Congratulations Val!

La Boqueria

2010-06-28T16:44:00.005-04:00

Not too long ago, but it already feels like a lifetime, I spent 4 beautiful days in Barcelona with my dear friend and confectionery companion Anina. Being an owner/employee, its difficult for me to vacation since it means that I have to say no to clients, and aside from very rare occasion, that's something I never do. It requires planning ahead, and although I'm a planner, I'm not the type to know what I'll be doing 6 months from now, so this short, sweet impromptu trip was a perfect getaway. Still, all things culinary were never far from my mind, and in fact were a great reason to take on the adventure.

A highlight of the trip was the La Boqueria, a closed in food market specializing in just about anything you could want to eat... and some that no matter how much drinking was going on, I never would try. I'd like to think I'm an adventurous eater, but I'd be lying to myself. But even though there were more things I wasn't interested in eating that there were,
(did you see his teeth?) I just fell in love with the place, and somehow, almost daily, we kept finding ourselves nearby, pretending it was by chance, stopping in once again to stroll the isles and feel the inspiration.

From the moment you enter, you're hit with colors of all kinds... stroll around a bit and hit a tapas bar, buy some calves heads, teeth included, and taste a mangosteen for the very first time.... okay, truth told, I ate the nasty bitter part before I figured out where the sweet juicy part was, but I'm pretty sure the first person to try one did the very same thing.

More than anything, our strolls through La Bouqueria made me long for something just as wonderful at home. Since moving to Williamsburg, BK, I tend to plan my trips into the city along with Union Square's farmers market schedule, and I go out of my way to head down to the Fulton Fish Market for the New Amsterdam market, but still long for those kinds of markets where there is nothing you can't find, arranged and organized into a vivid, almost magical display. Barcelona, Montreal, amazing markets that I can only dream could be inspiration for something just as rich here at home.

Boston Cream Pies on Design*Sponge

2010-02-12T18:40:00.006-05:00

The first time I landed on Design*Sponge, I was hooked. For someone like me, who yearns for daily inspiration, this brilliant blog delivers over and over again. So when the talented ladies behind it agreed to feature me, and my Boston Cream Pie recipe, I couldn't wait to get started.

I love photography... its been part of me my whole life, and I have the shoe boxes of photos to prove it. My cousin Tony and I are both passionate amateurs, and between us, there isn't a moment left undocumented! And we have the shoe boxes to prove it. Later while at NYU film school, I began to explore it in a whole different and more technical way. Now, food photography is getting my juices going and I loved coming up with new and interesting ways to shoot the photos to be included in this post. I knew there was a reason I've been collecting those vintage pink yelloware bowls!

Everything about developing this recipe, creating the cakes, taking the photos, and of course, tasting the results, was pure pleasure. Thanks so much to Grace Bonney, the brains behind Design*Sponge, and Kristina Gill the editor of the "in the kitchen with" column for inspiring me to make something beautiful, and for making it even better!

Check out the Mini Boston Creams... and all the gorgeousness they have to offer here...

Spring (almost) Cooking classes at Sarah Lawrence

2010-01-15T18:30:00.007-05:00

A new semester of deliciousness is about to start at Sarah Lawrence College! These classes are so much fun, packed with as much information as you can absorb, and in the end, you get to take home lots of goodies!

To register click on the class title below. For more information, contact Liz Irimter at eirmiter@sarahlawrence.edu

Come and join us!

Decadent Chocolate Desserts

Sunday, February 7
10 a.m. – 2 p.m.

Just in time to create something special for your sweetheart for Valentine’s Day. Indulge your senses and explore the richness and variety of chocolate in all its forms. In this hands-on session, we will discuss the production of chocolate, the difference between brands and types, and use it in all its forms to create the most unforgettable and satisfying dessert creations. Featured Recipes: Rich Chocolate Rose Mousse in Chocolate Tuille Cup, Molten Chocolate Cake, Chocolate Truffles, Spiced Hot Chocolate, Chocolate Almond Cream-filled Macaroons

All about Cheesecake
Sunday, February 28
1 – 5 p.m.

Rich and creamy cheesecakes are a popular dessert treat, but many people are intimidated by the seemingly complex techniques used to create them. Come to this hands-on class to understand the principles behind this simple baked custard, and finally master the perfect cheesecake! Feature Recipes: Traditional New York Cheesecake with Caramel Sauce, Marble Cheesecake, Lemon Ginger Mascarpone Cheesecake with mixed berry compote, Italian Amoretto Cheesecake

Spring Cookie Decorating
Sunday, March 28
1 – 5 p.m.

Focus on some of the techniques used to create the most fabulous frosted sugar cookies usually found only in the best gourmet pastry shops! Make beautiful butterflies, luscious lady bugs, fantasy flowers and perfect paisleys. After the class, you’ll be able to adapt your new skills to any design you can imagine.

Crowd Pleasing Hors d’oeuvres
Sunday, April 11
1 – 4 p.m.

The smallest bite can pack the biggest flavor punch. In this class you’ll create many wonderful recipes and learn useful techniques for turning your favorite ingredients into memorable hors d’oeuvres that fly off the plate. Featured Recipes: Bacon Wrapped Dates, Curried Chicken Triangles, Mini Camponata Quiche, Spicy Hummus Cucumber Bites, Mozzarella and Prosciutto Puff Pastires

Crazy for Cupcakes
Sunday, March 7
1 – 5 p.m.

Everyone is crazy for cupcakes right now, and why not? Their adorable and convenient individual size lends itself so beautifully to the most unique and delicious designs. In this class you’ll bake the most delicious cupcakes, and learn techniques to personalize them in charming ways. From Glazed High Tops, to small scenes created with fondant, and even the simplest swirl, you’ll be looking for any excuse to make these tempting treats!

Sugar Couture on Brooklyn Bride!

2010-01-12T12:47:00.005-05:00

When I moved into my current space, I made sure to develop an environment that I wanted to spend A LOT of time in- including many late nights- that would inspire me and help me find peace when things got a bit crazy. So I painted the walls a bright hydrangea blue, packed the shelves with the books I love, and generally sprinkled color everywhere, in and around the more industrial stainless. I think some people thought I was a bit nuts when I covered the walls in that bold of a color. But I knew exactly what I was doing.

Today, Brooklyn Bride, featured my studio (and me) in its Studio Tour column. Brooklyn Bride is a terrific source for all things modern bridal. To plan a gorgeous, one of a kind wedding, Brooklyn Bride should be your very first stop! Thanks so much to Vane for featuring SC!

For a peek at my studio, and all the gorgeous inspiration Brooklyn Bride has to offer head to...

http://bklynbrideonline.com/7778/studio-tour/studio-tour-sugar-couture/

Dog Shaped Cakes

2009-12-07T12:46:00.004-05:00

I love my dog with that kind of craziness only dog lovers- without children- can understand. Sasha is such a fixture in our lives that I can't imagine a day without her. Recently, to combat her unexpected arthritis at the age of 6, we even put her through a new stem cell treatment in an attempt to get back the spring in her step. There is nothing we wouldn't do for our baby.

So I completely understand a client that wants to surprise a loved one with their furry companion in the form of a cake. I spend my days recreating someone's favorite things, with the alchemical magic of sugar, butter, flour and eggs. But when it comes to dog cakes, I'm always a bit leery... will the guest of honor want to cut into their treasured canine? While I often hear that cakes are too lovely to cut, to me its a total waste if a cake isn't enjoyed to its fullest potential... I want you to cut it and eat it, and make it disappear!

My solution... make the dog part of the scene, make it from cereal treats, and the cake into something else, so should the problem arise, no one has to cut into their beautiful babies.

In this bridal shower cake, the dog lies on its cake bed, which is covered in her favorite cuddle towel. Sure enough, after the party, my client let me know that the bride had no intention on letting the dog feel even a tickle from the tip of the knife. Safely removed, and put aside with her trusty tennis ball, the "bed" cake was free to be devoured!

You know, I almost can't resist petting these "sweet" dogs! Something in them really comes to life for me as I'm creating them, coaxing the curves in their form from a 2 d photo, into a 3 d reality.

Couture Cakes...

2009-10-16T13:50:00.008-04:00

At 15, a time marked by my peroxide bleached hair, terrible 80’s music, and my ginormous crush on my cousin’s best friend Bob, I was a bridesmaid for the very first time. On a lovely August day, my cousin Tony married his long time love Mary, in the chapel on the grounds of Boston College. As I remember it, most of that day was eclipsed in the little moments…walking down the aisle arm in arm with gorgeous, way out of reach, 24 year old, Bob, dancing with him… the stupid things I said during the dance, etc. For me, the day was a dream. And for our family, unlike the gathering that preceded it, it was a peaceful one. The bride was thrilled with everything… that is, except her cake. She expected an all white, buttercream iced wedding cake, and instead, got lots of light piped pink trim. Hey, I had to wear pink… why not the cake? But Mary was appalled. How dare they!!! To my cousin Mary, wedding cakes were white. Personal tastes, expectations, images from the past… we all have an ideal. Few are shared.

If you are coming to Sugar Couture for a wedding cake, its because you’re looking for your ideal, and this is why I avoided creating a section on my website devoted exclusively to wedding cakes, instead settling on the more apropos, ELEGANT. I’ve made cakes for sweet 16’s that couples have loved, ordering a variation for their wedding. In May, I’ll be making a deep red and black cake for a lovely young couple with graphic tastes and bold tendencies, inspired by this 50^th birthday cake I made for entrepreneur Russel Simmons- but without the Buddha topper!

And even though a cake may be inspired by one I’ve already done, I never make exact copies. That is what factories are for.

Below are some of my latest wedding cakes. They couldn’t be more different in terms of ideals, but what they all have in common, is their affinity to the lives they touch. Would you call them Wedding Cakes? Elegant Cakes? Definition is up to you, creating something beautiful out of sugar that is inspired by your tastes and your story is up to me!

In Between the Cake...

2009-09-28T15:54:00.007-04:00

By popular demand, I've added a brand new basic bread making class to the fall curriculum at Sarah Lawrence College. So with every free moment, in between the baking, icing, carving, covering and decorating, I'm testing the recipes. Actually, its a great way to do it. I've sometimes thought that making bread is just too much of a commitment... the amount of time it takes to let it rise requires a kind of planning ahead that I'm not really great about. My middle name is Immediate Gratification.

But, having to squeeze in these recipes around an already busy schedule, it began to dawn on me that once you know the basic procedures, bread making actually fits very easily into your life. There are few ingredients- most will already be in your pantry. The work load comes in small doses, over a period of time that is much better spent doing something else. And made all that much easier with the use of a trusty heavy duty mixer.

Come and join us in our hands on baking class this October and learn the basics to find a comfort zone with all things yeasty. To whet your appetite, or if you're not able to make the trip to Bronxville, NY, here is a basic focaccia recipe that lends itself to tons of creative variations.

Focaccia Al’Olio

Sponge

1 package active dry yeast

2/3 cup warm water 105-115 degreed F

1 cup all purpose flour

Dough

½ cup water

1/3 cup dry white wine

½ cup olive oil

2 ½ cups all purpose flour

2 tsp salt

¼ cup olive oil

1 tsp large flake salt

2 tsp fresh thyme leaves

First make the sponge, by stirring the yeast into the warm water until it dissolves. Allow this to sit about 10 minutes until its foamy, to be sure the yeast is still alive and active. Add 1 cup flour and stir to combine. Cover the bowl with plastic wrap and let this sit in a warm, draft free area for about 30 minutes, until its very bubbly.

Combine all the liquid ingredients (water, wine, olive oil) with the sponge, stirring to combine. Combine the 2 ½ cups flour with the 2 tsp of salt, in the bowl of a standing mixer with the paddle attached. Mix a bit to distribute the salt. Add the sponge/liquid mixture and mix until completely combined and forms a soft dough. No kneading required. The dough will still be moist and stick a bit to your hands. This is good… its what gives you the air pockets and light airy crumb. Grease a large bowl with olive oil or pan spray. Place dough into bowl and cover. Sit bowl in a warm, draft free spot and let rise for 1 hour. Dough will double in size.

Preheat oven to 425.

Grease a sheet pan or cookie sheet. Punch down the dough and press it out into a rectangle, about 14” by 10”. Using your fingers, dimple the dough all over. Cover lightly with a clean dish towel and let rise again, until double in height, or about 50 minutes.

When dough has risen for the second time, dimple again with your finger tips. With a pastry brush, distribute the ¼ cup olive oil over top of dough and sprinkle with the 1tsp of large flake salt and fresh thyme leaves.

Put the sheet pan in the oven and turn the temperature down to 400 degrees. For the best results, you want to keep the crust for setting too fast. To aid this, spritz the walls of the oven with water from a spray bottle often during the first 15 minutes of baking. Bake for about 30 minutes, or until the edges are golden brown and center is set. Remove the focaccia from the pan as soon as you take it from the oven to keep it from over baking and drying out.

Fall Sundays...

2009-09-10T12:17:00.005-04:00

Without a doubt, this is my favorite time of year. As the weather cools down, and the sweaters move into the rotation, I always feel a sense of comfort and renewal.

While I'm far from my own school days, I still get that feeling of new beginnings knowing that the courses I teach are just about to start. Below is a list of my fall course schedule at Sarah Lawrence College.

Registration for any of these classes can be completed here on the SLC website, or by emailing Liz Irmiter at eirmiter@sarahlawrence.edu . These classes are so much fun, and of course educational, and a great way to spend a Sunday.

I hope to see you there!

Hearty Fall Soups
Sarah Lawrence College- Viking Teaching Kitchen
Sunday, October 4 at 12:00pm
Cake Decorating I
Sarah Lawrence College- Viking Teaching Kitchen
Sunday, October 18 at 10:00am
Basic Breads
Sarah Lawrence College-Viking Teaching Kitchen
Sunday, October 25 at 10:30am
Classic Comforts
Sarah Lawrence College- Viking Teaching Kitchen
Sunday, November 8 at 12:00pm
Fall Pies
Sarah Lawrence College- Viking Teaching Kitchen
Sunday, November 15 at 11:00am

Celebrating the beach....

2009-08-08T14:06:00.004-04:00

I absolutely love it when my clients are nontraditional! When Erika called me about this cake, she thought I would laugh at her, tell her it wasn't possible. I never ever say a cake is not possible, and instead, jump at the challenge.

I loved how the shells turned out. Slightly colored sugar makes the perfect white sand. So now that I'm on the subject, maybe its time I planned my next trip to the islands...

Color my world...

2009-07-27T18:48:00.008-04:00

While this week shapes up to be quite a busy one, its nothing in comparison with August. It will be all work then, but while I'm still breathing freely, I can share these...

I have a special affinity for very personal cakes... I call them cakestories. I love the creative stimulation from the one offs, and feel a sense of satisfaction knowing that you've made something so personal, and really shared a moment with someone.

This one was for Marie.... She was celebrating her 30th birthday, and as if she needed another reason for a party, she had also just finished her Master's degree in psychology. The Master Plan cake, as its come to be called, incorporated these themes, as well as her personal style and the party atmosphere to make one unique cake, just for her.

First birthdays are big at SC. Now whether these parties are to celebrate the baby, or the parents having gotten through that first, so tough year, is up in the air. Either way, there is certainly something to celebrate! Kat is a lovely mom of a one year old, who came up with the most poetic idea... Based first on the idea that the grandparents call her baby "little bird" the idea came to her to do a cake, all in white, with a bird landing on it, holding a paint brush, as though he had brought color into the world. Such a lovely idea! Often I work to come up with all the ideas, but this time it was brought entirely to me. Wish I had though of this one, but I can't take the credit.

Hockeyman

2009-07-19T09:32:00.003-04:00

My first cake for Zlata was a Chanel purse. I was still delivering my own cakes at that time, and I was amazed to find my way to this crazy Russian Restaurant. I had no idea these places existed in NYC!

Next, for her boyfriend, we made a golf bag, followed by a 2d relief muscle man for her brother in law. I wish I had a photo of that one, but time got away from me.

Just this week, Zlata called in for a rush order. It was her brother's birthday and she wanted a hockey rink, with Ranger players in salute formation as though they had won the game. Would have been a great cake, but there wasn't enough time to make sure the players would maintain their salute, so instead, we went back to the 2d relief style, and created this adorable hockey player. Can't wait to see what she thinks up next!

What to do with all the peaches...

2009-07-12T10:10:00.007-04:00

Its so easy for me to overbuy... something looks or smells amazing at the market, and I'm of the mind that more is always better. So as I'm sitting at my desk, working on something important I'm sure, that wonderful ripe peach smell wafts up to me. A delicious perfume yes, but also a warning... I'd better do something with them quickly or they will be past their prime.

In a recent exploration through the over stuffed "cabinet of mystery" or the really deep cabinet above the refrigerator, I had rediscovered my popsicle mold. I was pretty sure the peaches would become healthy frozen treats, but once I started thinking frozen, ice cream was on my mind. I asked my husband Jay, ice cream or peach tart, and of course his answer was "both!". The destiny of the perfect peaches was sealed.

So as not to overdo it, I kept the ice cream to a simple delicious vanilla bean, and focused on the peach tart.

Peach Tarte Tatin with Vanilla Bean Ice Cream

Vanilla Ice Cream
2 cups heavy cream
1 ½ cup whole milk
6 large egg yolks
¾ cup sugar
1 vanilla bean
Or
1T good quality vanilla extract

-Combine heavy cream, milk, vanilla bean (if using) and sugar in a medium saucepan. Cook over medium high heat until bubbles form on the side of the pot and sugar has dissolved, but don’t allow the mix to boil.
-Place yolk in medium sized bowl. Wrap the base of a bowl in a dish towel to keep it in place. Starting very slowly, pour hot cream into the yolks mixing constantly. You’re working to temper the hot milk into the cool eggs gently so as not to cook them to quickly and get scrambled eggs.
Continue adding the hot milk mixture until they have been combined. Pour this mixture back into the pot, place it over medium heat and stir continuously with a wooden spoon until you can draw a line in the custard on the back of the spoon and it doesn’t come back together.
-Strain this mixture into a clean bowl and discard vanilla bean if using.. If using the vanilla extract, add it now. If you want to freeze the ice cream now, place the bowl over an ice bath… a larger bowl filled with ice and water. Otherwise refrigerate the mixture until completely chilled.
-freeze in an ice cream maker according to the manufacturers instructions.

Pate Brisee
6 ounces all purpose flour
1Tsp sugar
½ tsp salt
4 ounces unsalted butter, cut into small cubes and kept very cold
1 ½ fl oz cold water

-In the bowl of a food processor, combine flour, sugar and salt. Process to combine completely.
-Add butter and process in pulses until the butter is about the size of peas.
-Through the feed tube, pour the cold water slowly, while pulsing to combine.
-remove dough from bowl and knead once or twice to form a ball. Flatten ball into a 4” disk, wrap in plastic and refrigerate for at least an hour.

MAKING THE DOUGH BY HAND:
-Follow the process above, but work the butter into the flour mixture with the tips of your fingers, working quickly to avoid adding extra heat to the dough. Sprinkle the water over the top, and keeping your fingers wide, toss the mixture to incorporate it.

Making the Tarte Tatin
5 large, ripe peaches- cut in half
1 ½ cups sugar
½ cup water
1 tsp vanilla extract
½ tsp salt
3 ounces unsalted butter
1 ½ tsp ground cardamom

-Pre heat oven to 375 degrees.
-Have a 10”oven safe sautee pan or 9”cake pan ready.
-in a stainless steel saucepan, combine the sugar and water. If your oven safe pan has a stainless steel base, you can do this all in that one pan. Wipe down the sides of the pot with a wet pastry brush to remove any sugar crystals. Cover with a lid and cook over medium high heat until the sugar has been boiling for about 3 minutes. Remove cover and cook sugar until a light amber caramel has formed. Remove from heat immediately and carefully add butter and salt, swirling the pan carefully until the butter has melted and combined with the caramel.
-Pour caramel into the bottom of the sautee pan or cake pan. Arrange peaches, rounded side down into the pan. Depending on the size of your pan, you may want to cut the peaches to fit snugly into the center space. Sprinkle cardamom over the cut sides of the peaches.
-Remove your dough from the refrigerator. Using a small amount of bench flour to prevent sticking, roll the dough to about 1/8” thick, and wide enough to fit the top of your pan.
-Place dough over the top of the peaches. Remove any major excess dough, and tuck the rest into the sides of the pan.
-Bake tart until the crust is golden brown and caramel is bubbly, aproximately 30-35 minutes.

The tricky part…. Turning it out…
When the tart is baked, you’re going to place a platter upside down on top of the pan, and using pot holder, flip it over. You need to wait long enough for the caramel to set a bit, but not too long that it cools too much and stick to the pot. If you know you’ve waited way too long, you can heat the pot over the stove for 30 seconds or so to loosen it up.

Babies and Baseball...

2009-06-20T16:05:00.002-04:00

This week at Sugar Couture...

Babycakes- Mini Croquembouche

2009-06-11T14:13:00.004-04:00

A litlle more than a year ago, I began working on a book all about mini cakes… elegant little individual sized cakes to make at home. The book was to be called Babycakes. Unfortunately, this publisher was an early victim of the recent cutbacks, and Babycakes future became uncertain.

Left with lots of ideas, some great photos, and even better recipies, I just knew I had to share them!

The first one is mini croquembouche, which is traditionally a French wedding cake. Lovely little cream puffs, filled with pastry cream or chocolate ganache are dipped in a beautiful clear caramel, and glued together while the caramel is still warm and sticky. The same caramel is used to make the glistening spun sugar that embraces the little tower. How dramatic it would be to present each guest at your next dinner party with their own glittery croquembouche! One tower is more than enough to serve two guests.

Start here with the recipie I’ve posted previously for chocolate eclairs.

http://sugar-couture.blogspot.com/search/label/chocolate%20eclairs

Instead of piping out strips, pipe out small rounds, about one half inch in diameter. When baked and cooled, fill them with the pastry cream, flavored as you like.

Caramel

2 cups sugar

½ cup water

-Place the sugar in a medium sauce pan and pour the water around the edges of the pan.

-Put the pot over high heat with the lid on. This will keep the steam trapped inside throught the beginning of the cooking process and let it drip down the sides and wash off any sugar crystals that may form. Keep the pot covered until the sugar has been boiling for about 5 minutes. Do not stir cooking sugar.

-When the sugar begins to take on an amber color, you may swirl the pot to keep the sugar cooking evenly. Cook until sugar has taken on a rich amber hue, careful not to overcook and burn the sugar or it will be bitter.

Assembly

- Cut a 3” circle out of cardboard. Cover circle with parchment paper and glue it down with a small dab of the caramel.

-Carefully dip the top of each filled cream puff in the warm caramel and place it, with the caramel facing out around the outside of the parchment circle. Continue like this until you have one complete circle. Each subsequent row should start between two of the puffs on the previous layer. Keep builidng up until one puff tops the tower. If carmel starts to stiffen up too much, you can put it over a gentle heat to remelt it, being careful not to cook it further.

-To make the spun sugar, secure a wooden spoon to a counter top with the handle hanging off the edge of the counter. Masking tape is a good way to do this. Its also a good idea to put a couple of pieces of parchment or papertowels on the floor, as this can get a bit messy.

-Warm the sugar so its fluid. Dip a fork in the fluid caramel and swing it with a brisk movement over the top of the wooden spoon’s handle. Thin threads of sugar should form over the handle. Gather up these threads and wrap them around the base of your tower to create a bed for it, or wrap them around the tower as in the photograph.

Come Fly With Me...

2009-06-05T10:16:00.003-04:00

On Facebook, someone asked if this cake could deliver itself... if only it could! Not quite sure that decadent chocolate cake and rich ganache are aerodynamic, but then I've never really understood how those massive steel bodies stay up there anyway!

That brings me to one of the things I love most about cake... each new project is an opportunity to look at thing we take for granted in an entirely new way. The beauty of this plane is that its wing span is almost the length of the the entire body. Its difficult to create the lines in curves in cake, and someone did it out of metal! With projects like this, I really learn to appreciate the talent of those that create and design the things we love and rely on every day!

Aging Gracefully... Update

2009-05-19T16:01:00.004-04:00

A few weeks back I was lucky to have made, Grammy nominated singer Adele's 21st birthday cake. It was presented to her on stage at Roseland in NYC. See Aging Gracefully...

So often I send cakes out the door and have no idea what happens to them. Usually this is better than actually being at the party, only to come back to see the brand new finger poke holes that have spontaneously appeared!

But this time is a little different... Thanks so much to Heather Barney for capturing the absolutely best moment of a cake's life... when the guest of honor sees it for the first time and just knows its all for them! And what great seats you had Heather!

And my sincere thanks to Adele for translating this moment in her own special way! What a great way to mark your 21st! Sugar Couture was thrilled to have been a small part of that!
Happy Birthday Adele!

Didn't Make the Cut... V2

2009-05-15T10:02:00.006-04:00

There are still so many fun cakes to share!

Finally, a different version of my standard suitcase cake, for a woman with a need for travel and a taste for the good things in life!

This cake was a replica of a loving couples bed, made to celebrate 25 years together. Five cats, one dog, no space in the bed but lots of love!

Spade flush!

A full Clarinet set... A celebration for a musical genius!

Aging Gracefully...

2009-05-06T09:06:00.003-04:00

Its official... I must be old. When Sony music called a while back and asked me to create a 21st birthday cake for their Grammy nominated artist Adele, I had no idea who she was! Even if I'm not old, that sure made me feel like I was.

Since then I've fallen in love with her music, and it was that music that inspired this 3 foot tall mod birthday cake...

Cupcakes...

2009-05-04T05:31:00.000-04:00

The highlight of an otherwise gloomy, rainy Sunday, was the last class of the Spring 09 Season. The heat of the ovens warmed us all as we worked on cupcake masterpieces! Can't wait to start dreaming up the new fall projects...

Here is the basic buttercream recipe used in class...

7 fluid ounces egg whites
14 ounces sugar
1 1/2 pounds unsalted butter

Combine sugar and egg whites in the bowl of a stand mixer. Heat over a double boiler, stirring constantly until very hot to the touch and all sugar has dissolved.

-Put bowl on the mixer with the whisk attachment. Whip whites until stiff peaks have formed.

-Change to the paddle and add butter, in small pieces, waiting for one to beat in before adding the other. Once all butter is added, beat an extra 10 minutes for smoothness.

** You can flavor this anyway you like using:
chocolate
liquors
citrus curd
extracts
reduced fruit purees
spices…
or anything you can think of!

Art Inspired

2009-05-02T10:10:00.000-04:00

Last year about this time, Veruschka, a student and lover of art, came to Sugar Couture, with an original request. She wanted a recreation of an ancient Greek vase in honor of one of her art instructors. This year, the lucky recipient was her portraiture instructor. Must be some incredible teachers! Sugar Couture created this replica of a painting that was done of the instructor and her daughter, but this cake/canvas was mounted on an easel!

Chocolate!

2009-04-27T15:50:00.000-04:00

One of the bigger surprises in my life... I love teaching. Its a great companion to the more solitary life of cakes. I pack a lot into my classes, and students leave with a feeling of satisfaction, as much info as they can absorb while measuring and mixing, and lots of dessert!

So I though I'd share the highlight dessert from this past weekends Decadent Chocolate Dessert class. While not everyone made these chocolate eclairs, EVERYONE asked for one!

Chocolate Eclairs

Pate a Choux
This dough is a basic cream puff dough. A stand mixer makes easy work of it.

1 Cup Water
3 oz butter
1/4t salt
5 ounces flour
5 large eggs

-preheat oven to 425 degrees.
-Combine water, butter and salt in a medium saucepan over high heat. Bring to a boil, stirring occasionally.
-At the boil, remove from the heat and add all the flour, stirring to combine completely. Put the pot back over medium heat, and cook this paste until it leaves the sides of the pan, and then just a little longer to dry it out. (the more you dry it out, the more egg you can get into it and the better the puffs!)
-Transfer the paste to the bowl of your electric mixer. Beat on medium speed to cool the paste slightly.
-Add the eggs, one at a time mixing each until fully combined. Check your dough before adding the last egg... depending on the humidity of the day, you may not need it. You're looking for the past to be thick enough to stick to your finger, and thin enough to pipe out.
-Place a 1/2 piping tip in the bottom of a piping bag, or alternately, cut a 1/2" hole in the bag. Transfer the dough to the bag and pipe out batons about 3" long, leaving at least one inch between them on all sides. (they are going to at least double in size!)
-Coat them gently with a thinned egg wash - one egg beaten with 1 tablespoon of water.
-Bake them at 425 for 10 minutes or until they've puffed up. Then turn the oven down to 350 to dry them out well.

Chocolate Cream
Prepare the cream filling while the puffs are baking...

2 cups whole milk
2 ounces cornstarch
5 ounces sugar
1 egg
4 yolks
3 ounces butter
1 tablespoon best quality vanilla
5 ounces bitter sweet chocolate
3 ounces boiling water

-Dissolve the cornstarch in 1/2 cup of cold milk. Add eggs to cornstarch mixture
-Combine the rest of the milk and the sugar in a medium saucepan Bring to a boil. Remove from heat and drizzle hot milk mixture into the egg/cornstarch mixture, whisking constantly. As the eggs become more comfortable with the hot temperature, you can add the milk more quickly. Pour this back into the saucepan and cook, stirring constantly with a whisk until the cream comes together. It will take a while, but once it starts, it will move quickly. Keep stirring until the cream has become thick. Cook, without boiling, until you see one or two bubbles pop from the cream, to make sure you've cooked out the chalky texture of the cornstarch.
-Pour the boiling water over the chopped chocolate to melt it. Stir the chocolate, butter and vanilla into the hot cream, then transfer this mixture to an ice bath, or the refrigerator to cool.

Chocolate Glaze

4 oz bittersweet chocolate
3 oz unsalted butter
2 oz light corn syrup
1 Tablespoon Vanilla

-Melt the chocolate and butter in the microwave at 50% power, stopping to stir often.
-stir in corn syrup and vanilla

Assembly

-Place a 1/4 inch piping tip in the bottom of a piping bag. Fill bag with cooled chocolate cream.
-With the tip, poke a hole in one end of a cream puff. Squeeze bag gently to fill puff - when filled, cream will start oozing out of the entry hole.
-Dip the top of the filled puff into glaze, set aside to firm.
-Enjoy immediately, or keep filled eclairs in the refrigerator for one day.

What makes the cut...

2009-04-15T15:32:00.000-04:00

Not every cake makes the website. Sometimes its similar enough to its predecessor that, while it may be a great piece, it doesn't bring something new. Often enough there just isn't time to make a beautiful picture before it heads out the door. And sometimes, because of the custom nature of some of projects, they are so specific to one client that it may not necessarily have meaning to anyone else. Here are a few that I've loved, but didn't get the beauty shot.

This one is a teaser of some mini cakes I made for a wonderful client that holds a fabulous Awards party every year.

For the 50th Anniversary of Modells Pawn Shop and Diamond dealer... Who knew photoshop wouldn't let you scan and print money? Well, specifically, it wouldn't let me print the $20's... it was fine with the singles.

A copy of a Wedgwood pattern and sugar cake server.

I love ANYTHING Moroccan and jump on the chance to work in that style.

More "Didn't make the Cut" to come!