Sunday, October 30, 2016

Joy of Cakes Store - Baking Tools

Joy of Cakes Store - Baking Tools

Joy of Cakes Store - Food Processors

Joy of Cakes Store - Food Processors

Joy of Cakes Store - Mixers

Joy of Cakes Store - Mixers

Joy of Cakes Store - Edible Ink Printers

Joy of Cakes Store - Edible Ink Printers

Joy of Cakes Store - Candy Making Supplies

Joy of Cakes Store - Candy Making Supplies

Joy of Cakes Store - Cake Pop & Mini Cake Makers

Joy of Cakes Store - Cake Pop & Mini Cake Makers

Friday, July 3, 2015

Introducing the New Joy of Cakes Decorating Store!

I realize it's been forever since I've written anything at all! I'm so sorry for this delay, but I've spent the last two years getting my certificate in Digital Design and 3D Animation. Loads of fun but lots of work as well!

I decided to start my own storefront for cake decorating and hope to supply you with more than you could ever dream of in products for all your cake decorating needs. I hope you will visit and make your purchases through my store as I'm sure you won't need to go anywhere else to find what you need.

Click here or on the image to go to the Joy of Cakes Decorating Store





Thank you for your patience and for dropping by! Until next time, Happy Baking!




Wednesday, August 14, 2013

Traditional Mexican Pastel de Tres Leches (Three Milk Cake)

Today it is not unusual to find even some of the most elite cake decorators using boxed cake mixes to create their "from scratch" or "homemade" cakes.  Most times they'll include additional ingredients such as flour, eggs, pudding, etc.  And all that is fine unless the person buying the cake wants all natural ingredients.  I personally would prefer not to have all the chemicals that are included in the majority, if not all, boxed cake mixes.  And more and more of us are moving toward a new fresh ingredients society.



Recently, I was asked to make a tres leches cake for my best friends birthday.  I wanted to have the freshest and most natural ingredients so I began my search for a recipe. I actually found one recipe that used boxed cake mix but called "from scratch".  To my surprise most of these recipes were from scratch but did contain oil or butter where the traditional tres leches does not. The cake has a better chance of soaking up the milk if you leave the oils out and still tastes fabulous with a nice dense texture.


Traditional Tres Leches Recipe

CAKE INGREDIENTS:
9 Eggs, separated
1 Cup white sugar
1 Tbsp vanilla extract
2 Cups all purpose flour

VANILLA SYRUP INGREDIENTS:

1 - 14oz can sweetened condensed milk
1 - 12oz can evaporated milk
1 Cup milk
1 Tbsp vanilla extract

WHIPPED ICING INGREDIENTS:

2 Cups heavy whipping cream
1/4 Cup confectioners’ sugar

PREPARATION:
Preheat oven to 350 degrees. Butter a 9 x 13 inch pan.  Line the bottom of the pan with a piece of parchment paper cut to fit the pan.  In medium mixing bowl beat the egg WHITES on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Carefully stir in the sugar and continue beating until they hold even more stiff peaks. Transfer the egg white mixture into a large mixing bowl.

Rinse the bowl and its whisk / beaters and dry well.  Pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy and their color is a more creamy yellow color instead of dark yellow.  Stir in the vanilla and continue beating for another minute.
Pour the egg yolk mixture into the egg white mixture and fold them together with a spatula until well combined.  Do this gently trying not to lose much volume.  When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is mixed well.
Pour the batter into the prepared pan(s) and bake for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be light to medium golden brown and feel springy to the touch.

Cool in the pan on cooling racks for about 10 minutes.  Cover with aluminum foil and place in the refrigerator to cool completely.  This process will enable the cake to retain all the moisture that would normally escape when cooled in the open air.
While the cake is cooling in the refrigerator, whip the heavy cream with the confectioners sugar on medium-high until the mixture holds stiff peaks, (about 1 to 2 minutes).  Refrigerate to keep cold until ready to use.  

Once it is completely cool, turn it onto a platter and remove the parchment paper then you may return it to the pan if you're planning on serving it in the same pan or turn it onto a decorative platter inverting it again.  The platter needs to be large enough to hold the cake and the vanilla syrup.

Poke holes throughout the cake top using a fork or skewer so that it will better absorb the vanilla syrup.

Combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract in a medium size bowl.  Pour the vanilla syrup over the cake SLOWLY.  NOTE: If you are making a layer cake, pour half the syrup over the bottom layer slowly and let it soak it up. Spread icing over the top of the bottom layer and place your fruit on top of that (if you use fruit). Then place the second layer on top of the icing /fruit layer.  You can opt to use a flavor injector to inject the syrup into the layers to avoid having the sauce run off.  This worked very well for me.

Spread the whipped cream over the cake.  Decorate with strawberries or other berries.   Enjoy!




Until next time...........Happy Baking!

Sunday, July 21, 2013

Piña Colada Ala Joy of Cakes

As you may already know there are several versions of this cake out on the web.  I came across this delicious looking recipe for the first time the other while on Facebook.




As the title of my blog reads, it's called the Piña Colada Cake.  I went over the list of things and thought it sounded pretty easy but I wanted to make some adjustments.  Here's my version of the Piña Colada Cake.  I hope you enjoy! ( I actually made a half sheet cake (2 boxes cake mix) using 1- 14 oz. can condensed milk, 1- 12 oz can evaporated milk and it wasn't too sweet.  The following measurements will be slightly sweeter.)


Piña Colada Cake
1 Box yellow cake mix
1 Large can crushed pineapple, drained
2 - Egg yolks
3 - Whole eggs
1/3 C. Vegetable oil
14 oz sweetened condensed milk
1- 5 oz can evaporated milk
1/2 Pint heavy whipping cream
1- 6oz Pkg FROZEN Shredded coconut

Prepare the cake mix as follows:
In a large bowl, combine cake mix, 1 cup pineapple JUICE (from drained pineapples), all eggs and egg yolks, and oil.  Mix with electric blender on low for one minute then on medium for two minutes.  Once blended well fold in 1/2 the crushed pineapple.  Bake at 350 for approx. 20 minutes.  Cake will be done when it is nice and golden and when a toothpick inserted into the center comes out clean (no wet batter).

While cake is baking pour the whipping cream in a medium sized bowl and blend until it forms stiff peaks. Chill in the refrigerator until ready to use.

Combine the condensed milk and the evaporated milk in a small bowl along with the remaining pineapple juice.

When the cake is fresh out of the oven use a toothpick, wooden skewer, or fork to poke holes throughout the cake.  Slowly pour the milk mixture over the cake and let it soak it up.  Let the cake cool COMPLETELY.  

Spread whipped topping over the cake, top with coconut and the remaining pineapple.  ENJOY!


I hope you will find this Piña Colada Ala Joy of Cakes a delight!

Until next time, Happy Baking!
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