Buttercream for Everyone
Today was a very BIG day at the bakery.
At last it was time to make Janes famous
buttercream in the BIG mixer. I think after the
crazy week we had last week (that it has taken me several
days to even formulate a sentence about) we all knew that
it was time to step up production.
This past weekend was amazing! I had the opportunity of
doing the most incredible cakes that I have ever done since
we opened and the phone was already ringing off the hook
as a result.
A couple weeks ago, people didn't even know we did large cakes.
We now are officially in the cake business. But do they have
any idea how long it took me to make the PERFECT
buttercream, I wondered?
These days, I don't fret when something goes wrong because
I know how to fix it. I have had just about everything go wrong
while making buttercream over the last few years, but could
I fix it if something went wrong today?
I mean all those separated egg whites and ALL that butter
and what about the boiled sugar?
The funny thing is that lately I've noticed that I would rather
waste money over time because I just don't seem to have much
time to waste these days. Well, actually in the end I realize
that time IS money.
However, that mixer is HUGE and a bit intimidating. Of course,
any piece of equipment that has a "safety" button and
that you have to crank up and down should be intimidating, right?
I remember when my Mom got her first sunbeam hand
held mixer and that was a big deal since she taught me
how to do everything all by hand. Believe it or not, when
we first opened the bakery I started out making the
buttercream in a 6 qt. kitchen aid and then I inherited
Janes big 12 qt. Hobart mixer which saved loads of time,
but THIS is incredible!
We actually made it in the forty qt. mixer today and now
we don't have to worry about making it for the rest of the week.
This opens up a new world of possibilities.
Our little bakery is growing up.
We did it....and it was a perfect buttercream kind of day.
At last it was time to make Janes famous
buttercream in the BIG mixer. I think after the
crazy week we had last week (that it has taken me several
days to even formulate a sentence about) we all knew that
it was time to step up production.
This past weekend was amazing! I had the opportunity of
doing the most incredible cakes that I have ever done since
we opened and the phone was already ringing off the hook
as a result.
A couple weeks ago, people didn't even know we did large cakes.
We now are officially in the cake business. But do they have
any idea how long it took me to make the PERFECT
buttercream, I wondered?
These days, I don't fret when something goes wrong because
I know how to fix it. I have had just about everything go wrong
while making buttercream over the last few years, but could
I fix it if something went wrong today?
I mean all those separated egg whites and ALL that butter
and what about the boiled sugar?
The funny thing is that lately I've noticed that I would rather
waste money over time because I just don't seem to have much
time to waste these days. Well, actually in the end I realize
that time IS money.
However, that mixer is HUGE and a bit intimidating. Of course,
any piece of equipment that has a "safety" button and
that you have to crank up and down should be intimidating, right?
I remember when my Mom got her first sunbeam hand
held mixer and that was a big deal since she taught me
how to do everything all by hand. Believe it or not, when
we first opened the bakery I started out making the
buttercream in a 6 qt. kitchen aid and then I inherited
Janes big 12 qt. Hobart mixer which saved loads of time,
but THIS is incredible!
We actually made it in the forty qt. mixer today and now
we don't have to worry about making it for the rest of the week.
This opens up a new world of possibilities.
Our little bakery is growing up.
We did it....and it was a perfect buttercream kind of day.
posted by Cheryl at 3:56 AM
6 Comments:
I think I’d like to have Griff's Marjoram-Scented Panzanella for dinner and a big bowl of the butter cream frosting for desert. Yes just the frosting, I like it that much!
wOw now that's alotta buttercream!! That's awesome that you guys are so busy that you actually NEED that much..congratz on that =)
congrat cheryl on the growing success of you little shop! i love reading about it!!
cheers to you and to buttercream!
chan
Yes, excellent move! When we make buttercream at Polka Dot everyone has to get out of the way of that huge tray of butter coming through. The end result is great though, just like the small batch.
Yes, excellent move! When we make buttercream at Polka Dot everyone has to get out of the way of that huge tray of butter coming through. The end result is great though, just like the small batch.
Now that's progress! Congratulations I know that was a HUGE step for you. Keep the great work and the goodies coming!
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