Archive for November, 2012

Pairing Wine with Dessert…Daily Fun for the Sweet Cheeks Team

Sunday, November 18th, 2012

As lovers of the San Diego Bay Wine & Food Festival, each year we participate in multiple ways. This year we certainly enjoyed our annual madness at the enormously popular Grand Tasting on Saturday, Nov. 17 and wowed the elegant, high-profile clientele at Friday night’s Reserve Tasting at the newly renovated Mariott Marquis. But starting the festival by enchanting students with a seminar of our own is always the best. We were excited to meet Morning Show personalities Nolan & Kim of Walrus 105.7 FM Radio before the event for a quick interview, but we were REALLY FLATTERED that they stayed for the whole class!
Here are some highlights and the line up of Dessert paired with fortified wines* that we selected:

Our “Port-Paired Decadence” Dessert Class, held at the San Diego Wine & Culinary Center, was a blast! Donna taught the steps to creating 4 delicious desserts, and Elaine explained their pairings with a beautiful array of donated Ports & Madeira by the Premium Port Company. See below for the line up of Sweet Cheeks Baking Co’s desserts with the Port & Madeira that Paul Mugnier of Premium Port provided for our class:
:: Flourless Chocolate Cake drizzled with Grand Marnier – Graham’s “Six Grapes” Reserve Port
:: Marzipan-Italian Cherry Pop Tarts – Cockburn’s “Special Reserve” Port
:: Presidential Pecan Diamonds – Graham’s 10 Year Tawny Port
:: Champagne Tosca Cake with Fresh Raspberries & Macadamia Nut Cream – Blandy’s 5-Year “Alvada” Madeira

*Fortified Wines are basically made when brandy or distilled grape spirit is added to fermenting wine in order to kill the yeast and stop its eating of the grape sugars. This results in a sweet, high alcohol wine. Examples include many, such as: Port, Madeira, Sherry, Muscat de Beaumes-des-Venise, etc.

**Homemade Pop Tarts, a neat new use of extra chilled pie dough and super fun for kids!
Cut equal size squares out of the chilled pie dough (aerate if you own a dough aerater).
Egg wash the bottom piece of poptart, place a popscicle stick in middle of dough.
Choose your favorite jam or mini chocolate chips and place in middle of rectangle ( keep the edges clean)
place the top piece of poptart on top and pinch the egdes together, make sure of no gaps.
Egg wash the top of the poptart, chill in frig for 20 minutes.
Then bake at 375* for 10 minutes or until poptarts are golden.
If the jam seeps out remove carefully from pastry with butter knife, Don’t touch jam gets very hot!
Once poptarts cool dust with powdered sugar, cinnamon or cocoa depending on the filling.
For classic Pop Tart design, drizzle with Royal Icing and press into rainbow nonpareils. FUN!!!

Pop Tarts…Eat ’em up!

Holiday Cupcake Flavors for Hurricane Sandy Victims

Saturday, November 3rd, 2012

Gingerbread, Pumpkin, Apples, and fall spices conjure up memories of blazing fireplaces & warm mugs of cocoa & tea back East.  In honor of our friends & families in NJ and NY who are suffering without power and heat – and many fearing the worst for the damage done to their homes due to Hurricane Sandy, we send them love and warm thoughts until delivies allow for sending of goodies again!

Forging into November and living in San Diego, we feel fortunate this week to be warm and connected to our daily luxuries of sunshine, energy, cooked meals, and phone service.  We wish there was more we could do for all of them.

To celebrate our good fortune, we are thinking positive thoughts of chilly fall memories – although generally less the blazing fireplaces.  Our California fall still inspires us to create our favorite HOLIDAY FLAVORS in our baked goods, and we are excited to line up some packages to ship back home for our families next week!

Delicious little cuties! Pear-Chai Buttercream swirl…wow!

This year, in addition to our super delicious SMASHING PUMPKIN with SPICED ITALIAN BUTTER CREAM, and our always popular CHEEBEE’S BEST CARROT CAKE with COCONUT CREAM CHEESE FROSTING, we have added another fun flavor combination for cupcakes:

:: GINGERBREAD with PEAR & CHAI SWIRLED BUTTER CREAMS and CANDIED GINGER TOPPING ::  “Yum-ville!” (as Michael announces at every bite)

We had a fun day with local photographer Laura Christin taking photos of these little gems, in between snacking, and wanted to share a couple.

Sweet Cheeks Mini Gingerbread Cupcakes
Laura Christin Photography

If you live in the San Diego area, we are making HOLIDAY PIES this season – including GLUTEN FREE OPTIONS – for both RETAIL and WHOLESALE clients!

Do you have a favorite Autumn Dessert or Cake Flavor for fall that you’d like to see us create or that you’d like to share?  Please contact us at (619) 285-1220 or info@sweetcheeksbaking.com

 

 

1st Birthdays made Super Special at Sweet Cheeks Baking Co.!

Friday, November 2nd, 2012

 

All photos by Roger Knight, John’s proud Grandpa!

We love Old School style Winnie the Pooh!

1st Birthday cakes make every child smile!  We have so much fun making them for the little ones to smash, lick, poke, taste, and gobble up that we thank all of the parents for offering us the opportunity whenever they order a theme cake for their child’s 1st real party.

We will showcase a few upcoming blog posts, starring some fabulous cakes & happy kids, starting with this little cutie, who just celebrated his 1st birthday with family & friends last week…gosh he is adorable, and we LOVED their old school Winnie the Pooh theme!  Chocolate cake with slow-cooked chocolate fudge & raspberry preserves, frosted in pale blue Italian Butter Cream…truly a classic combination of deliciousness.

Cupcakes to feed the kids made a simple snacker for little hands.  Pooh Bear & his “hunny” pot in white chocolate; butter cream trees & grass; & forest flowers, #1, and tiny buzzing bees in gum paste completed the setting.

Mom Amy kindly sent us a glowing THANK YOU today that we just had to share around the kitchen (happy clients make our days worthwhile):

Hi!

We just wanted to let you know what a great hit your cake was at our son’s first birthday party. Everyone was in love with not only the way the cake looked but how great it tasted. We’ve attached a couple pictures of the cake, and also a picture of John enjoying his first cupcake. He enjoyed it so much that he even tried to lick the leftovers off of my husband’s hand. Thanks so much for working with us and making John’s birthday even that much more special.”

 

Baby John couldn’t get enough of the Sweet Cheeks butter cream…

Do you have a baby, child, husband, sister, friend, or grandma, etc. who would love a cool and yummy gift of deliciousness?

Please give us a call or email to inquire about more of our fun SPECIAL EVENT CAKES, CUPCAKES, AND PIES!