Slice, Gut, Roast and Bake

Our pumpkins are coming from Fredericksburg, IA. They are roasted, gutted, pureed and put in our pumpkin bread and pumpkin pies. We are really excited for our Thanksgiving pies this year!

Specialty Work

Cakes sitting on nests

Matching wedding colors to polka dotted cupcakes

Adorable baby shower cupcakes

Bare bone beginings of a car cake

Owl cake for a fall baby shower. CUTE!

Thanks to all who ordered, it was a big week for us!

Party Down

This customer requested a centerfold of Burt Reynolds (1972) be reproduced for her friends cake. We added the smooth blanket.

This cake speaks for itself. The only thing on the cake non edible is the glass bottles that are placed inside the bucket cake.

Wish we were at both these parties!

Simple, last minute requests, boxed up, done.

Request: Dragon on cake with flames (dragon has sparkles)

Request: Mad Hatter Cake

Local Blackberries

Fresh blackberries adorn this vanilla bean pastry cream tart

Housemade blackberry space jam baked into these morning biscuits

White chocolate blackberry petit-fours

And all brought to us by Dirty Face Creek Farm! 15 miles away, hand-picked and grown pesticide free! Wiz-Bang!

Know your farmer

Using eggs from Salt Fork Farms has proven to be a richer product for our customer. The egg yolks give all of our custards rich flavor and extreme color. I clearly wanted to show the difference in lemon curd when using local, pasture raised and fed eggs. I have asked the farmer (Eric Menzel) to contribute to this blog and educate us why this is so. Read below.

The color (and consistency) of egg yolks is due to two main factors:

1) the diet (and coincidently the environment) of the chicken

2) the breed of chicken

Primarily, the color of a yolk is caused by chickens eating green things. Our birds have kelp meal in their feed and graze on pasture, so they consume green plants on a regular basis. The green chlorophyl from the plants is imparted to the yolk. Some larger commercial egg companies add colorants to the feed in order to achieve this effect, but you can still tell the real deal. The consistency of the yolk and the white (albumen) is due to both the breed of chicken and the environmental conditions they experience. Our chickens are standard breeds, bred for both eggs and meat. These breeds were developed over 50 years ago in New England to be what we now know as free-range. They thrive in open fields, hunting bugs, scratching for roots, and pecking away at green leaves. The diversity of their diet on pasture and thus the nutritional intake they receive give the egg a rich viscous consistency. Oh the custards we can make!

Eric

2 Random Things

This is a cake we were asked to do a while back and we just got the photos from it. It was a take off of Momofuku's Beer/Ganache/Wedding Cake. It turned out well for being out of our style zone. The customer was happy and we got to slip outside our zone as well.

This is a view from the bridge adjacent to DeLuxe. A 1930's steam engine rolled by and we all got a peak. Visually, it was stunning and it sounded magnificent. It was such a treat for all of us in the front and back of the house to see.