A little pause from catching up on cookies and cake: a news update. We are no longer the owners of parakeets - they have moved to a better owner who will, we hope, appreciate them and the sounds and tumult they make more than we did. Amazingly, a great many people were interested in taking them in - we posted a message on the local email list and got about ten responses within just a few hours.
The first semester of the school year has ended, and all of the kids did beautifully. Shana (GULP!) passed her driving theory test, and is now embarking on the practice portion of the whole horrifying experience. Actually, she is having fun and enjoying it. I won't go on a rant about the scam-iness of the whole system, but let's just say it's an expensive proposition. We are deep in the throes of bar mitzvah planning, and looking forward to the event itself.
I will be back to baking updates next!
Dvora
The life and times of a compulsive perfectionist who found an outlet in cookie making and other sugary pursuits
Wednesday, February 2, 2011
Sunday, January 9, 2011
Zahava's 18th birthday
This cake was for Zahava, who turned 18. She is in Shana's class, but is a full year older than Shana. So whatever panic I feel about my daughter's age, Zahava's mom has a year's worth more. On the other hand, she seems less freaked out than I, and ordered this cake to celebrate her daughter.Zahava is a lifeguard,
and she is also very active in B'nei Akiva (I just love the little tilboshet with the green shoelace!).
Many of her friends refer to her by her initials, "ZZ."
She can frequently be found chatting or texting on her red cell phone.
Her parents could not be prouder of their 18-year old.
Yom Huledet Sameach, Zahava! Hope you enjoyed this chocolate cake filled with chocolate mousse buttercream!
DvoraSunday, January 2, 2011
Keeping my word
I said there would be pictures... 
And I keep my word, so here are some engagement cookies and their story.
Mia and Naftali got engaged right after Chanuka, in a week that was B"H full of smachot for Naf's family, including a sister's bat mitzvah and a cousin's bar mitzvah. With so much going on, Dad called on the reinforcements (me) to provide the biggest platter we offer.
It was a cool hundred pieces, featuring thin mint sandwiches, lemon glazed ginger crisps, chocolate raspberry truffle brownies, triple chocolate cookies, whiskey laced blondies with pecans, dried cherries, and white chocolate, chocolate dipped chocolate chip cookies, and chai shortbread sandwiches. Then we topped them with some sugar cookies, covered in fondnat and decorated with royal icing.
The extras went along for the ride to adorn the table.
Mazal tov to Mia and Naf and the entire clan! May you be zocheh to build a bayit ne'eman b'Yisrael!
Dvora
Having a lot to say
I have not posted in almost a month, but not for want of things to say, or to show. Actually, there is plenty to show, but first, the blabbing. Please note before you proceed, that sometimes I fail to edit myself very well on the first draft. And this blog: always a first draft.
Why blog?
Well, I am not exactly sure. It started as a way to share what was happening here with friends and family, as well as an outlet for writing, which I very much enjoy. But now, as business has increased, this blog has evolved into a crazy melding of my personal and professional life. When time gets short in life, it tends to lean heavily to the professional, i.e., many pictures of food, not so much of family. I have also been keeping track of the visitors to the blog, and they are increasingly driven by the pictures of cookies and cakes, often found through Google. So do I really want to include personal details? Do I want strangers from various and sundry exotic and not-so-exotic locales knowing my family's business? Hmmmmm.....
Who cares?
Well, someone must, because people are reading, though not so much when I don't post anything new. But potential customers do find me here. And I like to hear myself type, so I am okay with that.
What is my philosphy of baking?
Baking - in fact all food preparation - is love. Or it should be. I do what I do because it makes me happy in every aspect, from developing recipes to baking to decorating to adding finishing touches to feeding people and making them happy. There is a joy in it that I have not found in a great many other pursuits (Close second - getting middle schoolers to read for enjoyment, yes, actual enjoyment. It's a pretty awesome high!). I am not in it for the money, to which my husband will sadly attest, and I don't really care about making it into the big time. I just want to help people enjoy life, be it a Shabbat or holiday, or a simcha, or even helping through a sad time. I am a strong believer in sense memory, especially taste, and very Oprah-ish in my belief that food can comfort. Sometimes it's not even the food. It's the fact that someone took the time to prepare it for you, to think about what you would like, to care for you when you need it. If I am not feeling the joy (for more than a brief interlude), then it's time to walk away. But I am not there yet. There is no anger in my baking (actually, I save that for kneading challah, but that transforms into something kadosh, so it works pretty nicely!). But if the taste of and the experience of eating my food does not reflect the love put into it or the joy I experience, I should not be doing it. And that is why I think I am a good baker. Yeah, there is a little element of showing off, although I am on the record saying it is revolting when people brag about their food and I firmly believe that. If my product is good enough, it speaks for itself, and if it's not, well I should just keep my mouth shut because no words are going to make it taste better. But mostly, it is because I love when people enjoy eating what I have produced. And making someone's simcha better is just icing on the cake...
It's kind of tricky, I will admit. How do you make it about the recipients of the baked goods, and not about yourself? But I work on that every day, with every order.
Second aspect of my philosophy: Stay away from shortcuts. I NEVER, EVER use cake mix. I like my customers too much for that and I can measure ingredients just fine, thank you. I use the best quality ingredients, and I am consistent with them. If a recipe needs graham crackers, I make the graham crackers. If it needs frosting, I make the frosting. If it needs decorations, I make the decorations. My way is not easy, and it is not cheap. But if you can go buy the decors or the components and slap them all together, then you should be doing it yourself! Unless Sandra Lee is giving you advice and foolishly tells you to frost an angel food cake. Then you should just run away and scream. Loudly.
What is my philosophy on life?
Do my best, strive to be the best me I can be, help my family do their best and be the best they can be. Build a life of small moments. Eventually, we will be judged not on the big things, but on everything, so remember that every moment counts. Learn from mistakes. Don't live with regrets, always looking backward. Move forward. Take notes. Don't rest on laurels. don't waste time. And pretty much everything I believe about baking, I believe about life too: Do what brings you joy, put joy in everything you do, and don't take shortcuts. It's not always easy, and it doesn't always work, but I try, as that is the most anyone can do.
Why do I like TV so much?
Is this a trick question? And what does this have to do with anything? Nothing, but it's the holiday season, and new shows are few and far between, so I am missing it. I love narrative, though, (big book lover!!!) so I like scripted TV. Also, I enjoy Top Chef very much, but that is about as far as I venture into reality-land. TV, both broadcast and cable, has much to offer, and like the internet, can be used for good or bad. But outright rejection is foolish, because there is a lot of good. Maybe my babysitters sat me in front of the tube too much when I was young, but I have a great appreciation. Bottom line, TV good, censorship bad. Not all TV, but plenty.
Why do I write so much?
Dunno. Just do. Will reward you with pictures in exchange for patience shortly.
Until next time,
Dvora
Why blog?
Well, I am not exactly sure. It started as a way to share what was happening here with friends and family, as well as an outlet for writing, which I very much enjoy. But now, as business has increased, this blog has evolved into a crazy melding of my personal and professional life. When time gets short in life, it tends to lean heavily to the professional, i.e., many pictures of food, not so much of family. I have also been keeping track of the visitors to the blog, and they are increasingly driven by the pictures of cookies and cakes, often found through Google. So do I really want to include personal details? Do I want strangers from various and sundry exotic and not-so-exotic locales knowing my family's business? Hmmmmm.....
Who cares?
Well, someone must, because people are reading, though not so much when I don't post anything new. But potential customers do find me here. And I like to hear myself type, so I am okay with that.
What is my philosphy of baking?
Baking - in fact all food preparation - is love. Or it should be. I do what I do because it makes me happy in every aspect, from developing recipes to baking to decorating to adding finishing touches to feeding people and making them happy. There is a joy in it that I have not found in a great many other pursuits (Close second - getting middle schoolers to read for enjoyment, yes, actual enjoyment. It's a pretty awesome high!). I am not in it for the money, to which my husband will sadly attest, and I don't really care about making it into the big time. I just want to help people enjoy life, be it a Shabbat or holiday, or a simcha, or even helping through a sad time. I am a strong believer in sense memory, especially taste, and very Oprah-ish in my belief that food can comfort. Sometimes it's not even the food. It's the fact that someone took the time to prepare it for you, to think about what you would like, to care for you when you need it. If I am not feeling the joy (for more than a brief interlude), then it's time to walk away. But I am not there yet. There is no anger in my baking (actually, I save that for kneading challah, but that transforms into something kadosh, so it works pretty nicely!). But if the taste of and the experience of eating my food does not reflect the love put into it or the joy I experience, I should not be doing it. And that is why I think I am a good baker. Yeah, there is a little element of showing off, although I am on the record saying it is revolting when people brag about their food and I firmly believe that. If my product is good enough, it speaks for itself, and if it's not, well I should just keep my mouth shut because no words are going to make it taste better. But mostly, it is because I love when people enjoy eating what I have produced. And making someone's simcha better is just icing on the cake...
It's kind of tricky, I will admit. How do you make it about the recipients of the baked goods, and not about yourself? But I work on that every day, with every order.
Second aspect of my philosophy: Stay away from shortcuts. I NEVER, EVER use cake mix. I like my customers too much for that and I can measure ingredients just fine, thank you. I use the best quality ingredients, and I am consistent with them. If a recipe needs graham crackers, I make the graham crackers. If it needs frosting, I make the frosting. If it needs decorations, I make the decorations. My way is not easy, and it is not cheap. But if you can go buy the decors or the components and slap them all together, then you should be doing it yourself! Unless Sandra Lee is giving you advice and foolishly tells you to frost an angel food cake. Then you should just run away and scream. Loudly.
What is my philosophy on life?
Do my best, strive to be the best me I can be, help my family do their best and be the best they can be. Build a life of small moments. Eventually, we will be judged not on the big things, but on everything, so remember that every moment counts. Learn from mistakes. Don't live with regrets, always looking backward. Move forward. Take notes. Don't rest on laurels. don't waste time. And pretty much everything I believe about baking, I believe about life too: Do what brings you joy, put joy in everything you do, and don't take shortcuts. It's not always easy, and it doesn't always work, but I try, as that is the most anyone can do.
Why do I like TV so much?
Is this a trick question? And what does this have to do with anything? Nothing, but it's the holiday season, and new shows are few and far between, so I am missing it. I love narrative, though, (big book lover!!!) so I like scripted TV. Also, I enjoy Top Chef very much, but that is about as far as I venture into reality-land. TV, both broadcast and cable, has much to offer, and like the internet, can be used for good or bad. But outright rejection is foolish, because there is a lot of good. Maybe my babysitters sat me in front of the tube too much when I was young, but I have a great appreciation. Bottom line, TV good, censorship bad. Not all TV, but plenty.
Why do I write so much?
Dunno. Just do. Will reward you with pictures in exchange for patience shortly.
Until next time,
Dvora
Thursday, December 9, 2010
Feliz cumpleanos!
This next cake was a Mexican themed cake, for a woman who is learning Spanish to complement her husband's job in Texas, close to the Mexico border. The specifications: the flag of Mexico, and a sombrero. Beyond that, it was up to me. So I had some fun with it, but only a little, as it was a rather last minute order.
I had thought the Mexican flag was simple and straightforward, but then I Googled it and found it was rather intricate, with an elaborate crest in the middle. I did my best impressionist rendering of it, and this photo is thankfully rather blurry.
The sombrero came out very cute and cartoon-y. I chose a font that is reminiscent of Mexico and that was a lot of fun to do. I added cacti and chili peppers to the sides, and voila! Admittedly, this cake could have used a little more decoration on top, like a chili pepper or two, but all in all a very cute cake, even given the super fast turn-around time. I amped up the Mexican character of the chocolate cake by filling the layers with a Mexican chocolate filling - flavors of coffee and cinnamon accenting the chocolate cream, soooo goooood! I could totally have eaten it by the spoonful, if I was not so careful to make correct quantities without leftovers.
Happy Birthday, Yael - or Feliz cumpleanos, Jael!Dvora
When a lot of cake is too much...
A customer called last week, wanting to celebrate her visiting mother's birthday, but not wanting a lot of cake, as the celebration was to be small and intimate. The solution: a six inch cake! The adorably petite size was just the thing for a small family birthday party, just enough for everyone to have a piece. I will have to keep this in mind for our next family birthday, as this is the perfect size for us for one dessert. The Hebrew birthday wish is special for a birthday girl who was enjoying her first Israeli birthday.
Sadly, I can almost never show you the inside of a cake, since we are not the ones eating it! But if you could see the inside, you would find vanilla cake with fudge filling between the layers. A truly classic birthday cake combination. Yummm!
Happy Birthday, Zelda!
Dvora
Wednesday, December 8, 2010
O Chanuka, O Chanuka!
Well, eight nights pass so quickly, with nary a chance to post. We lit candles (8 times), played dreidel (a few times), made latkes (twice - and man were they good!), and generally enjoyed the holiday and the vacation. Hard to believe that in just one more day, the chofesh will be over and the children will be back to the old grind.
And now for some fun Chanuka treats:
Sufganiya cupcakes - tastes a lot like a jelly doughnut, but with slightly less guilt. These are minis, and remind me a lot of Dunkin Donuts munchkins. Here's one on it's own - you can decide for yourself if you see the resemblance.
Also lots of fun to make and eat - gelt topped cupcakes. The gelt is made of fondant, and looks a lot like the real thing. 
These cupcakes are vanilla, topped with swirled peach and blue frosting. So festive! And if you aren't going to get cash, this is not a bad substitute.
Here are some Chanuka platters:
The first week's platters included: Peanut butter chocolate dreidel sandwiches, whoopie pies, orange-cranberry-white chocolate cookies, chocolate caramel Magen David sandwiches, molasses cream sandwiches, and dreidel Linzer sandwiches, with fondant covered sugar cookies on top.
Shabbat featured some variations:
Mini-chocolate caramel Magen David sandwiches, cranberry pecan bars, whoopie pies, linzer sandwiches, chocolate chip brownies, peanut butter chocolate dreidel sandwiches, and, of course, the colorful sugar cookies.
And finally, a custom platter: whoopie pies, glazed lemon cookies, chocolate chip brownies, peanut butter chocolate dreidel sandwiches, and colorful sugar cookies.
Hope you all had a sweet Chanuka!
Dvora
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