Oh, how I love this time of the year! My allergies are gone, classes are finishing up, and my favorite vegetable is ready to be harvested! What is my favorite vegetable? Yellow Corn! I hated it for the longest time, until my Nana made me eat it off the cob last Summer. OMG, what was I thinking hating such an amazing and delicious food? This week, Kroger was having a pretty amazing deal, so everytime I went, I bought some! I think Rachael(the roommate) might be getting tired of it :p
So why is Corn just a big deal in this blog, if you have already tried it? The answer: shucking. I have never shucked corn, and I almost forgot about the Corn Silk! It was quite interesting! For those who have never shucked corn and cooked it fresh on the cob, here is a little pictorial of how to do so:
Peel off leaves and as much corn silk back and snap off. Use a paper towel to remove remaining corn silk.
Cleaned corn with ends removed for easier handling
Bring water in a pot to a boil and add corn. Cook for 8 minutes, remove, butter, and salt. I add a little pepper, too!
My fully prepared corn! Yum!
What is better than corn for dinner? Steak and corn for dinner! It is a new month, which mean I can have a red meat item! Rachael and I decided to do steak again :D This time, I made up my rub! It was amazing! The recipe is to be shared at the end of the blog!
My dinner :D
30 minutes later :p 'Twas amazing!
Now that we have had dinner, it is time for dessert!
It has been a busy week for La Boulangerie de Burgin! I had two cake orders this week, plus three more were placed for future dates. The two orders this week were Mother's Day cakes. One was a coconut cake, which I just love doing(mainly because of the leftover cream cheese icing :p). The other was a last minute order for a Double-Chocolate Cake w/ Bohemian Colors.
The Coconut Cake:
Psh, coconut cake, 'tis a piece of cake, right? "Can you write on the cake?" Oh no, there is the curveball! Writing on cream cheese icing... It takes a bit of work. Cream cheese icing likes be somewhat runny, so I had to tweak my recipe some. I am quite please with the result, and it tasted like Heaven!
:D Happy Mother's Day to all!
Double-Chocolate Cake:
This order was from a friend in my French class, who will also be a fellow study abroadee in Caen. She gave me the order on Wednesday, which was plenty time to do it since classes were ending. She stated she wanted a chocolate cake with chocolate icing, but wanted bohemian colors on the cake. Also, a big blue fleur de lis in the middle. I though about it for a few hours, then I came up with my game plan. I have heard from fellow cake decorators about doing a RIT(Royal Icing Transfer). Royal icing is basically egg whites, sugar, and cream of tartar, so it is tasteless and won't mess with chocolate flavor. I decided that was the best way. Here is how to do a RIT:
Print off the desired image or sketch it on a piece of paper. Tape the paper down on a flat surface and lay a piece of wax paper, shiny side up! Tape the wax paper down, too!
Color royal icing, pipe borders, then flood inside the borders with a thinned royal icing. Let dry overnight.
Once dried completely, CAREFULLY remove from wax paper and place on your cake.
I absolutely loved the outcome! It was really gorgeous and I love how the bohemian colors pop against the dark brown color of the chocolate.
Now that the cake was complete, it is time to deliver. This delivery was to a person I have never met before, another first. I found the apartment, knocked, knocked again, and knocked again. No one answered! Oh, goodness! What the heck am I supposed to do? I got back in my car and decided to come back later. I texted the client and let her know. She replies by saying that she was there and that she is standing outside waiting on me, lol. We finally find each other and the cake is delivered! Success!
Alright, I hope it isn't cold, 'cause I am about to rock you socks off! La Boulangerie de Burgin has gone NATIONWIDE! Select products are now available on Etsy! Go check it out at http://www.etsy.com/shop/LeBoulanger :D Shipping rates suck, but it is great for those who don't live in my delivery area!
My online shop! http://www.etsy.com/shop/LeBoulanger
Alright, now that La Boulangerie de Burgin has gone nationwide, the next step is INTERNATIONAL. That will be a few years, right? WRONG! I have been offered my first INTERNATIONAL ORDER! Madame Gouttry, who is in charge of placing students in host families at l'Université de Caen Basse-Normandie, read my brief summary of myself, which includes details of my business and website. She looked at the website and would like me to make her son's birthday cake on the second week I am in France! If this goes well, who knows where it will lead! Wish me luck!
What excitement this week has given me! Next week will be just as exciting! I have 2 orders and a cake tasting. One of my orders is for a 3D grooms cake! I am pumped! Pictures and more will be posted on the next edition!
Thanks for joining me on this installment! Until next time, have a good night and tomorrow!
Steak Rub:
3 tbsp Olive Oil
1 clove Garlic - Minced
1/2 tsp Basil
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Parsley
1) Combine ingredients
2) Massage into steaks
3) Let rest for 15 minutes
4) Cook on Medium heat to desired doneness
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