NY Cake Newsletter

Contents

LISA'S TIPS AND TRICKS

SALES OF THE WEEK

BAKER OF THE WEEK

RECIPE OF THE WEEK

COUPONS

How To Make Cake Pops

Supplies needed -

- Cake mix or home made cake

- Frosting

- Silicone

- Lollipops Sticks or paper straws

- Cake pop stand or styrofoam

Bake your cake according to the directions on box or your own recipe. Let cool completely. Once cooled get ready to destroy. Cut off the sides of the cake to rid of the hard edges. Crumble the rest of the cake either with your hand or mixer, whichever is better. Helpful hint - use a food processor or mixer for a finer crumble. Once cake is crumbled add 1/3 to 1/2 cup of icing. Start with small amounts then add more frosting as needed. Mix in the frosting and cake until the dough forms and the cake is not sticking to the sides of the mixer. Then use a ice cream scoop or coffee scoop to portion out the size. Roll the mixture in the palm of your hand to make a ball. Set the ball on parchment paper, put in refrigerator for a few hours or freezer for 15 to 20 minutes. Once you remove them from the cold let them sit for a few minutes. Work in small amounts of the cake balls.

Melt your chocolate in the microwave or on the double boiler. Do not over melt or the chocolate will become lumpy. If chocolate is too thick you can add vegetable oil for thinning. Dip the end of the lollipop stick into the melted chocolate then half way into the ball. Place back into the fridge to chill for dipping. Remove once all the sticks are in. Dip each chilled cake pop straight down into the melted coating covering the entire the cake ball. Remove the cake ball by pulling them straight up, then tilt to the side, tapping gently to remove the excess chocolate. Helpful Hint - use a narrow bowl or tupperware best for coating. Set your cake pops in a stand or styrofoam block until the coating has hardened, or decorate while chocolate is still wet.

Baker / Decorator of the Week

Juliet K. Galea

Cake Artist

The Kitchen Next Door

https://www.facebook.com/kndny

kitchennextdoor@gmail.com

Last year I entered my first contest ever and won first place in my devision using a NY Cake Stiletto Kit at the NY Cake Show 2014. I've never made a Stiletto Sugar Shoe before that day. With the help of the NY Cake Stiletto Kit, it was so easy! I also used weave like pattern matt and glitter all available at NY Cake Store. It's the most fabulous one stop shop in NYC! Love them.

I encourage anyone to join the fun of the NY Cake Show 2015. Even if you've never competed, just do it! Go to the NY Cake Store to get inspired with an idea or take a class! I've met so many wonderful "sweet friends" and we exchanged ideas and not to mention the wonderful classes and demonstrations being offered that day! Hope to see you there!

How did I get into cake decorating?

I've been holiday baking with my mom since I was little girl. Now, everyday is a holiday!

How long have I been doing cakes?

I always did cookies but the cakes and sugar figurines started in 2010.

Anything else you like to do while working on cakes?

I love listening to music and singing really loud, especially when I'm decorating.

Do I have a style or Specialty?

My specialty is pleasing my clients beyond their expectations. I don't have a style other than I love details!!!

To be considered for baker/decorator of the week please send your information and pictures of your cakes using the Lisa Mansour / NY Cake line to:

Margarita - margarita.nycake@gmail.com

Lisa Mansour

Tips and Tricks - How to paint on chocolates

When painting on chocolates there are of course different ways of doing so. If you

need to paint a whole mold or cake pop, you can do so with lustre dust dry. If you want a more metallic wet look I would recommend using alcohol (since it evaporates) and mix it with color of choice until a paste consistency. One can use almond or lemon extract but it may leave the taste of the extract on the chocolates. Take a brush and paint on the chocolate. If you wanta finer detail on the chocolate, use a thinner tip brush using this method.

If using a mold for the chocolates, you can paint inside the mold, let dry a bit, then add the chocolate for molding. Place in freezer to mold, remove from freezer and pop out of the mold. The chocolates will have the same pattern painted on the mold.

Recipe of the week - in honor of Chinese New Year

Egg Custard Tart

Egg custard baked into single-serving tart shells reached Hong Kong by way of Macau, the nearby Portuguese colony. Hong Kong bakers transformed the creamy pastel de nata into the dense dan tat by upping the egg yolks and lowering the dairy and sugar.

Ingredients

For the Crust:

11 tablespoons (5 1/2 ounces) unsalted butter, softened

1/2 cup (3 1/2 ounces) granulated sugar

1/2 teaspoon salt

1 large egg

1 1/2 cups (7 1/2 ounces) all purpose flour

For the Custard:

1/2 cup (3 1/2 ounces) granulated sugar

1/2 teaspoon cornstarch

1/8 teaspoon salt

3/4 cup milk

2/3 cup heavy cream

8 large yolks

1 teaspoon vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375°. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls.

Press a dough ball into each cup (muffin pan), pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes.

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined.

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Notes: To remove tarts from pan, run a butter knife along the sides of each tart. Tilt pan and gently slide a small offset spatula beneath the crust to release.