Father's Day is just a couple of days away. It is an opportunity to tell your father what his love and support means to you. It's tough right? Our idea is to give him what he wants most from hs children:  Quality time! Time spent watching the game, golfing, fishing (cleaning the garage or the basement? mowing the lawn?) or maybe just hanging out enjoying a meal including a fun dessert! We recommend Cheese Cake Lollipops!
 
We can attach cards & deliver the pops (or cake, cupcakes etc.) if you live in Watertown, WI. But, if you are just looking for some help with what to write on a card or a note we can help you with that too. Here are sentimental thoughts...

Father's Day Sentiments

• Things I love about you Dad: You are wise & understanding, your love is enduring & generous, you are both tough & gentle.

• When I think of you Dad, I think of strength - the strength of a man who has always stood beside me and encouraged me to be my very best.

• This may not be Webster's definition of Dad, but it is mine: Understanding, hard working, caring, loving, honest, wise, dedicated, tough, smart, handsome & funny.

• When I think of you Dad I think of respect - the kind of respect that inspires others to do the next right thing.

• When I think of you Dad, I think of wisdom. Wisdom sometimes disguised as a joke, or a warning, or a flat out NO!

• It occurs to me now that maybe you commandeered the TV remote to keep your children safe, get them to play outside & use their imagination! (or maybe it was just to watch the game, but either way …thank you!)

• Dad, it's time you knew that I know " Drink your milk!", "Be home by 10!", "Be patient" and "You are not leaving the house looking like that!" meant "I Love you."
To order Cheese cake Pops for Your Pop contact Sweet Talkin' Treats! By phone at 920-342-3969 or e-mail at info@sweettalkintreats.com

Posted on May 3rd, 2012

Since so many poeple have been looking at our cake flavors and wondering "What the heck is the difference between swiss and french buttercream?" I wanted to let you all in on the process behind each of my favorite icings. If you read my last post, you now know all about French buttercream. So here's the deal with Swiss buttercream:
First, you mix together egg whites and sugar in a metal bowl. This mixture is heated over simmering water until the sugar is completely dissolved and it reaches a safe temperature of 160 degrees F.  
Next the mixture is poured into a mixing bowl and whipped until stiff peaks form and the bowl is cool to the touch. When the egg white mixture is ready, butter is added (lots of butter!) gradually as the mixer continues mixing on a medium speed. When all the butter is incorporated, flavoring is added (such as vanilla extract). 
The final result is a deliciously smooth, white icing with a very buttery flavor and just the right amount of sweetness. You won't be complaining about this being "too sweet" like I hear so often about traditional bakery frosting (like the kind you get at most grocery stores).

Posted on April 13th, 2012

Many people have asked about the frostings we use. We usually stick to 3 different kinds of icings, French buttercream, Swiss buttercream, and cream cheese icing. Today, I'll walk you through the method for making French buttercream so you can get a better idea of what it is all about.
French Buttercream
This icing starts by separating eggs, as we only need the yolks. The egg yolks go in a mixing bowl and are beat on high speed while we get the rest of the ingredients going.
The next step is to mix sugar with just a bit of water (the water is only used to prevent the sugar from burning) in a saucepan. The saucepan is placed on the stove over medium heat. Then we brush the sides of the pan with warm water to prevent the sugar from crystalizing. When there are no spare sugar granules on the side of the pan and the sugar/water mixture is just starting to boil on the edges, we stop brushing.
The sugar is cooked (without stirring) until it reaches soft ball stage, or 240 degrees F. By the way, it's called soft ball stage becuase if you were to put a drop of the sugar at this temperature into water, the sugar would form a soft ball.
The cooked sugar is immediately (and very carefully) added to the whipped egg yolks, which are now light in color and thick and fluffy. The mixer is kept running on a slow speed while the very hot sugar is added (which brings the temperature of the eggs up to a safe temperature above 165 F without becoming scrambled eggs). When the sugar has all been incorporated, we speed the mixer up and whip until the bowl is cool to the touch.
When the egg yolks and sugar mixture is ready, room temperature butter is added gradually. When the butter is well blended, we add flavoring (like vanilla extract, coffee flavoring, or chocolate).
The end result is a luxuriously smooth icing with a slight yellow color to it (because of the egg yolks, of course) and a warm, buttery flavor that melts perfectly on your tongue. It is so smooth and buttery because the sugar was cooked to dissolve all granules, and then it was mixed with creamy egg yolks and always delicious butter. This icing is absolutely heavenly.
Italian buttercream is made using the exact same method, only egg whites are substituted for yolks. To tell you the truth, I like the other icings I make so much, I've never tried making Italian buttercream! (yet)

Posted on April 6th, 2012

Easter is just 2 days away! In case some of you missed the deadline to put in your Easter dessert orders, I found this super cool cake recipe on the Betty Crocker website. It's easy to make (though it will create a few extra dishes to do with all the different colors!) and it looks gorgeous! I can't wait to try this using my own cake recipe! (P.S. Our cakes are ALWAYS made from scratch, never boxed mixes) So if you weren't able to get spring treats from us this weekend, try this out! Just visit this website to make this fun cake!
http://www.bettycrocker.com/recipes/rainbow-ring-easter-basket-cake/5749bd11-1d96-4f20-b8ec-5df06508fca4#?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creativeID4=RecipesTab%C2%A0&ESRC=16030?WT.mc_id=partner_facebook_BC_tab4


Posted on February 19th, 2012

Anybody planning to celebrate Mardi Gras this Tuesday? It doesn't seem to be quite as big a deal here in Watertown, WI as it is in New Orleans, but I'm sure there will be plenty of people out and about wearing crazy beads!

I'll be celebrating by making King Cake. King Cake is a traditional dessert served at parties for Mardi Gras. It involves inserting a small plastic baby into the cake, and whoever finds the baby in their slice (here's where it gets tricky because I've heard 3 different explanations for this tradition) is crowned King or Queen of the party; has to host the next party; or will have good luck- whichever one you feel like going with. :)

Here's a recipe to make this deliciously fun dessert for Fat Tuesday! This recipe makes 2 cakes serving 8 people each. If you decide to use the plastic baby, don't forget to tell your guests to watch out for it in their piece!

Ingredients:

Pastry:
1 cup milk
1/4 cup butter
2 (.25 oz) packages active yeast
2/3 cup warm water
1/2 cup sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
5 1/2 cups all-purpose flour

Filling:
1 cup packed brown sugar
1 Tabelspoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

Frosting:
1 cup powdered sugar
1 Tablespoon water
1/2 teaspoon vanilla

Directions:


1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

5 .To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

7.Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water and vanilla. If desired, sprinkle the icing with colored sugar sprinkles (purple, gold, and green are the Mardi Gras colors!) while the icing is still wet.

Enjoy!




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