Baby Pecan Pie bites & Blueberry tartlets w/ lemon ganache

Yet another Scootabaker delivery via the pretty yellow scoot (I call her my "hog"). This batch of homemade sugar delicacies was for a very special client. I cannot say who just yet, haven't been given the OK to divulge "said" name, but it's a big one and it means big things for the Scootabaker, hence the pending website! Holy Crap I'm gonna be a star! Or so I wish as much. But my mom always calls me her Rockstar. It kinda makes me feel uncomfortable because what if I really become a star, what is she gonna call me then? Her President? Her Dalai Lama? I don't wish for famedom, just enviability. On the baking front of course.

Ok, so the point is, this is a big client I delivered a sample platter to. I'll be catering for the "VIP" tables and dessert bar at "said" client's Hollywood event in October. Just how Hollywood is it? Let's just say they cut the guest list to 900 people this year. Yeah I know, that's "cutting down"?

The Baby Pecan Pie Bites and Blueberry Tartlets with Lemon Ganache are variations on a couple of the items I'll be making for the event. The rest is a secret until then!

Lemon Drop Martini Cake

Oh that's right folks, another cake post!

What, you're tired of cake? Cake cake cake cake! I have some pretty fantastic cakes uh-comin'. It's birthday season that's for sure. And this one was created upon special request - a Lemon Drop Martini Cake. And why the "Martini" you ask... it's authentically a Lemon Drop Cake with the addition of vodka, triple sec, and fresh lemon juice and made complete with sugared lemon slices. Just like the real thing!

I wasn't exactly sure at what step I was going to incorporate the booze, but by golly it was going into that cake somehow somewhere! In order to preserve the full 'essence' of the liquor, I avoided adding it to the cake batter because it would just burn off. What's the point in that?? So, I added a couple teaspoons of vodka and triple sec to the buttercream which was already a superbly light and fluffy Swiss Meringue Buttercream.

The cake layers were made with the zest and juice of an organic lemon.

A generous layer of freshmade lemon curd was spread between each cake layer, and the cake frosted and topped with sugared lemon slices.

It was quite possibly the best cake I've made yet.

*Martini photo courtesy thebar.com

Mixed Berry Galette with Lemon Whipped Cream

People often ask me what's my specialty, what do I bake better than anyone else. I know "Everything" isn't the most appropriate answer, but I like to think I bake everything better than everyone. *snork

I know such is not true, but I have to trick myself into believing I'm a capable baker since I am competing with a lot of other L.A. bakers and bakeries for face time. So as I'm developing my skills, I have found that tarts, galettes, and cakes are what I do do best. Cupcakes wiggle themselves into that list too, but EVERYONE and their mom can make cupcakes, so it's not much of a shocker.

What I must stress is that I use only all-natural ingredients. I even buy organic when there is the option to. Because I have the resources available to me, I believe there is no reason not to buy the freshest ingredients. The Sunday morning farmers market in Hollywood is huge and offers produce cheaper than the grocery store. It's almost like going to the carnival every week where I can sip on a cup of fresh watermelon juice while perusing through the 10,ooo kinds of avocados for sale. Me and fresh fruit are like bestfriends!

My Mixed Berry Galette is much like the Blueberry and Lemon Galette I made a while back. You can find that recipe here.

Simply add your favorite fruit into the mix. The butter, sugar, and cinnamon can be omitted if using sweeter fruits such as strawberries, raspberries, or peaches. Adding fresh lemon juice does the job perfectly!

To make Lemon Whipped Cream

8 ounces heavy whipping cream
1/4 cup confectioners sugar
1 lemon zested & juiced

1. With the whisk attachment on an electric mixer, whisk cream, sugar, lemon zest and juice on medium-high for about 2 minutes or until whipped cream forms stiff peaks. Keeps in an air-tight container in the freezer. Defrost before scooping.

The Big Bad Wedding Cake

I made my very first wedding cake folks! Are you proud of me? Cause I'm pretty proud of me for actually getting through it all without breaking down sobbing from the sheer terror that was the whole task. I should first tell you that the bride, my beautiful gal pal Abby, requested a three tier vanilla cake with strawberry filling and vanilla frosting all to be covered in fondant. Here is what actually played out...

I had just about a whole year to prepare for this cake, I mean, Abby and Rafael were engaged in November '08 and they planned for an August '09 wedding. So you see, I had a whole lot of time to take cake classes, practice building cakes, etc., etc. But what did I actually do to prepare?... Nothing! *hmmp Should I tell you the details of the week leading up to the wedding day, or just have you browse through the photo montage that is a complete documentary of the event?

MONTAGE!

Put the popcorn in the microwave, this is gonna be a long one!

It was all A-MAZING! Utterly rewarding.

I've never worked with fondant, nor have I built a tiered cake before. But I created a 4 tier cake and 2 huge sheet cakes for a reception hall of 250 guests! The cake was nothing short of a success with everyone. Word has it the Maid of Honor ate a tier of her own that evening. Hey, not to pat myself on the back, but I'd have to say that's a pretty huge compliment considering she's half the size of a silver dollar. Maybe I should consider cracking into the wedding cake biz? Eh, I don't think transporting tiered cakes on my scooter is a smart business strategy.

Speaking of scooters! my friend Sylvia over at A Baked Creation was way WAY awesome to make a yellow scooter hummingbird cupcake in honor of yours truly! She's got mad fondant skills, and I could definitely learn a thing or two from her! Thanks S! You rock!