Nothing says “Halloween” like yummy fall-inspired spooky treats! This time of the year apples are in season and the smell of fresh made caramel is wafting through my kitchen signaling the end of summer and the approaching, All Hallows Eve. Mmmwwwahahaha !!
For my Halloween Caramel Apples I use Granny Smith apples. This tart, juicy and firm apple is perfect for this treat!
I insert Candy Apple sticks I purchased from Smart N Final. Set them aside and get started on my caramel.
For the caramel you will need:
Wooden Spoon or Silicon Spoon
Medium Sized Stainless Steel Saucepan or a Cooper Saucepan
Small Sized Stainless Steel Saucepan/Pot or a Cooper Saucepan/Pot
Black Sugar Granules for Decoration
1 ½ Cups Granulated Sugar
1-Cup Heavy Cream
¼ Cup Honey
4 Tablespoons Salted Butter
½ Teaspoons Himalayan Sea Salt
Pour sugar into saucepan and cook on medium fire the heavy cream and honey into a small saucepan or pot and let it cook on medium fire.
Cook both simultaneously. If the cream boils up too much, lower the fire and let it simmer down.
After a few minutes on the fire the sugar in the pan will begin to liquefy. The liquid sugar will begin to darken and “caramelize.” This is the point where I always want to grab my spoon and start stirring. But resist. Instead take the pan by the handle and slide in a sautéing motion. If the caramel starts to cook too fast, take it off the fire and reduce the temp.
You want your cream to boil right around the same time your sugar completely caramelizes.
Once all the granules of sugar become caramelized, take the pan off the stove. Pour in your hot heavy cream. Be ready for the boils and toils that your caramel will make once that cream hits. It will take a few seconds for the commotion in the pan to dial down. Start mixing the cream into the caramel. Right about now you should be smiling ear to ear in anticipation of the caramel goodness you have created.
Put your butter in. Stir
Add your salt. Stir.
Grab an apple, and then swirl it around in your warm caramel. Let excess caramel drip off. Cover in the black sugar. Set the apple aside on piece of parchment or on a cooling rack.
Tina and Roy renewed their vows with The Big Fake Wedding. Let me just start by saying the vendors I worked with for this event are hands down the best in the business. It was a total privilege to be in their company! It took place on the 51st floor at the City Club Venue in Downtown Los Angeles.
The theme for the wedding was “school house” .. So the main cake I created is decorated with torn fragments of romantic love letters set on wafer paper and a chalk board tier with googles of love notes.
The groom and brides cutting cake was a partially naked Vanilla cake with Vanilla SMBC
An additional cake was fashioned with a lace pattern. Simple and beautiful
Twin babies Danielle & Willdan Christening! Super cute twin babies, whose family hosted their christening reception at PF Changs in Irvine. Their godmother Nicole ordered a dessert setup with us and we were more than happy to oblige!
The table consisted of fresh fruit tarts.
Chocolate Carmel Cupcakes with fondant crosses
Lemon Cupcakes with fondant hearts
Rainbow Sprinkle Cupcakes with fondant crosses
Also some of our super yummy creme puffs (pate a choux)
Rainbow Sprinkled Creme Puffs, which is pate a choux bread, filled with vanilla custard, dipped in baby blue white chocolate ganache topped with rainbow confetti sprinkles.
Chocolate Creme Puffs, pate a choux bread, filled with chocolate custard, dipped in dark chocolate ganache.
Oreo Creme Puffs, pate a choux bread, filled with Oreo custard, dipped in white chocolate ganache, sprinkled with Oreo crumbs.
Such a rich and deliciously sweet dessert selection for a beautiful set of twins. Gods blessings and mercy upon their life.
It isn’t everyday that one of my best friends gets married to the man of her dreams.
The ceremony took place cliffside after the high tides came rolling in down at the beach. Thanks to a quick moving bride and a not so quick moving officiant, we were relocated to higher grounds.
Such a beautiful bride.
The brides grandfather provided us with a scripture reading.
The reception immediately followed at Ruth Chris in Irvine. The food at Ruth Chris, as usual, was amazing. I provided a trio wedding cakes. Red velvet and two carrot cakes. All three cakes heavily adorned with fresh flowers.
They make such a beautiful couple. God has truly blessed their union.
My son, Julian, and his date, Kenni, were very much so looking forward to his senior prom! She chose to wear a royal blue dress with gorgeous sequins covering the top sheer portion. Julian matched her royal blue dress by opting for a black velvet tuxedo jacket paired with royal blue hankie, cummerbund, and bow tie!
… soooo cute!
Julian gave Kenni a corsage made of three mini white ranunculus, with baby’s breath, house fern leaves and a few royal blue gem accents! His boutonniere was made to match!
I couldn’t send my eldest son out to prom without “prom cake!” So I made them a lovely two tier cake! The bottom tier was vanilla pound cake with cream cheese filling and fresh strawberries. The top tier of the cake was my super yummy carrot cake with cream cheese filling. I decorated the cake with beautiful fresh peonies and beautiful mini roses!! I set out plates of fruit: grapes and cutie oranges. Also I made mixed fruit tarts and vanilla mousse cups, with graham cracker bottoms and topped with a fresh strawberry. I tried to keep the food light, and not too filling as possible because Julian and Kenni will have a sit down dinner at prom.
Before sending the kids off, we had to have a toast in their honor!
I am so proud and filled with emotion while putting together this picture blog of Krush and LeRoy’s wedding. It isn’t everyday a baker is privileged to make a wedding cake for a sibling.
And I am so grateful to Jesus Christ that I was able to play bridesmaid and pastry chef for my big sisters Krishunda “Krush’s” wedding!!
It was a stunningly gorgeous wedding set to the backdrop of California mountains and hillsides. Krush and Leroy chose to exchange their vows before their friends, family and our Lord and Saviour at The Homestead Ranch in picturesque Oak Glen, CA.
The Homestead Ranch provided houses for the bridal party and the groomsmen party, on opposite sides of reception area.
no peeking …..
We provided a rustic themed ruffled 5-tier cake of vanilla sponge, with lemon mousse and fresh strawberries. We also provided 4 additional naked cakes, two naked red velvet cakes topped with fresh berries. And two naked carrot cakes topped with fresh cut pomegranate… We were able to take advantage of the gorgeous vintage furniture throughout the estate. A classic desk and covered desk were turned into pie bars! filled with French macarons, cherry peach crumble mini pies, mini pumpkin pies and mini pecan pies!
The Florist did a magnificent job with the table center pieces! She was able to capture the spirit of the day with those beautiful earthy tones, always maintaining that rustic theme.
The bride had some super cute wedding favors!
This was such a fun wedding, I have to add a few pics of attendees, and the bridal party letting it hang loose.
A beautiful library wedding in DTLA to culminate a love affair that began between two teenagers who fell in love under the eyes of the many books and murals that ordain the walls of the Central Library.
The reception was held at the Oviatt Penthouse a couple blocks away! The tables were set-up so chic lovely, while still maintaining the library theme! Tiaras and Tacones Wedding Planning did a fabulous of job setting the scene! With books hand picked by the bride & groom as the table favors!
We supplied a scrumptiously delicious wedding cake & dessert table for the occasion. The wedding cake was a three-tiered dark chocolate cake with a hazelnut mousse filling. We also provided a naked red velvet with cream cheese frosting, caramel sauce and topped with fresh fruit. A second naked cake this one vanilla sponge with lemon mouse filling, topped with fresh fruit. We also provided fresh fruit mini tarts, peanut butter cupcakes and carrot cake cupcakes!!!
I think my favorite part of the wedding was watching the bride & groom cut the cake!
It was totally our honor to be a part of this fun and super wonderful couples wedding day!
A friend recently approached me about making a carrot cake. Honestly, carrot cake has never been something I enjoyed. In past instances when I have been served carrot cake at functions it usually ranged from the insanely stringy carrot filled brick held together by bits of cake to the mass produced grocery store cake flavored to kinda taste like carrots were added. So I began the journey of making a carrot cake I could look forward to eating and proud to serve.