I haven't completely abandoned my business this year. I have been working on ways to market my work better. I have also been looking into launching myself as a Community-based instructor as well. Not sure how that will pan out so I am working on teaching at Michael's again in September in the meantime; here is a look at what I've worked on.
((insert word file here--Does anyone know how to make a word file a file that will work on here??)) Stay tuned for picture :o(
Right now I think it's too much and I haven't done much with it. I was thinking of emailing this to all my clients in hopes of generating more business; but not sure how that will pan out. Here's to hoping.
For my clients stay-tuned to your emails as it will be out soon. :o)
Monday, August 29, 2011
Home Made Jelly Roll - August 22
As I mentioned before my blended jam turned out very well, but there was a reason behind making more even though the first batch hadn't been eaten up yet.
The weekend before last we had bought a jelly roll from the local grocery chain. Some prepackaged jelly-like roll with ingredients and a flavour I couldn't quite wrap my head around. It reminded me almost of a Twinkie or a pink sno-ball (I'm sure that's not what it's called); except the cream filling was off in the odd spot. I hadn't even finished a bite when we both decided I could make better. So the following day I proceeded to make my own. I made the cake portion in my 12 x 18; jelly roll style and pretty close to the same size. I really should pay attention when the recipe asks for wax or parchment paper; I thought my Wilton Cake Release would be sufficient to get the 3/4" cake out of the pan. Not so much; so unfortunately without being able to peel the wax paper away eliminating the "film" from the bottom of the cake; it was garbage. I wasted almost a dozen eggs that morning. I hadn't felt defeated as I already knew what I had done wrong. After lunch, my second attempt was a success! A lot in preparing the baked cake, but well worth the effort.
As the cake cooled I prepared my jam, strawberry/raspberry for the filling. I also whipped fresh cream and spread that on the jam on the cake. How do you keep the cream from squishing out the direction you are rolling? I had at least half of a cup I scooped off of the foil once I rolled it. I really need to work on my rolling skills. I need to sit and read that section a little more thoroughly in my Joy of Cooking cookbook. I only skimmed through the "Tips on how to roll the perfect jelly roll". Once it was chilled it held together quite well; and my rolling wasn't so imperfect as I had imagined it looking like. It was delicious sprinkled with icing sugar. As it sat in the fridge over a few days the icing sugar almost became a sugary crust on the cake making it even tastier. You know that old saying; gets better with age - this applies here as well.
(I apologize for the not-so-fancy tinfoil.)
It sliced very nicely showing all the layers perfectly; the end didn't do it justice.
The weekend before last we had bought a jelly roll from the local grocery chain. Some prepackaged jelly-like roll with ingredients and a flavour I couldn't quite wrap my head around. It reminded me almost of a Twinkie or a pink sno-ball (I'm sure that's not what it's called); except the cream filling was off in the odd spot. I hadn't even finished a bite when we both decided I could make better. So the following day I proceeded to make my own. I made the cake portion in my 12 x 18; jelly roll style and pretty close to the same size. I really should pay attention when the recipe asks for wax or parchment paper; I thought my Wilton Cake Release would be sufficient to get the 3/4" cake out of the pan. Not so much; so unfortunately without being able to peel the wax paper away eliminating the "film" from the bottom of the cake; it was garbage. I wasted almost a dozen eggs that morning. I hadn't felt defeated as I already knew what I had done wrong. After lunch, my second attempt was a success! A lot in preparing the baked cake, but well worth the effort.
As the cake cooled I prepared my jam, strawberry/raspberry for the filling. I also whipped fresh cream and spread that on the jam on the cake. How do you keep the cream from squishing out the direction you are rolling? I had at least half of a cup I scooped off of the foil once I rolled it. I really need to work on my rolling skills. I need to sit and read that section a little more thoroughly in my Joy of Cooking cookbook. I only skimmed through the "Tips on how to roll the perfect jelly roll". Once it was chilled it held together quite well; and my rolling wasn't so imperfect as I had imagined it looking like. It was delicious sprinkled with icing sugar. As it sat in the fridge over a few days the icing sugar almost became a sugary crust on the cake making it even tastier. You know that old saying; gets better with age - this applies here as well.
(I apologize for the not-so-fancy tinfoil.)
It sliced very nicely showing all the layers perfectly; the end didn't do it justice.
Red Berry Pie - August 16
I have had so many raspberries this summer. I found this lovely little recipe in the Kraft What's Cooking Magazine Summer 2011 issue. I was also able to get some really great deals on strawberries at my local grocery store this summer. 50% off 2lbs. - and I was able to take advantage of this sale twice; yey.
I made my rich & flaky pie crust from my Five Roses and used the remainder of the recipe from the magazine. I think it turned out quite well; those raspberries couldn't have a fuller fresher flavour; I wish this were scratch n' sniff blogger :oP I still chose to serve this with Cool Whip as I thought it was just synonomis with the raspberry jello. I think I could do this even more justice and change the jello to a regular glaze and use whipping cream; the grown-up version.
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