Tag Archives: Chocolate

After the Drink.Eat.Play Cupcake Challenge – Recap and Pix

7 Feb


Hello Cupcake fans!

As many of you know, the annual Drink.Eat.Play Cupcake Challenge went down at the Renaissance Hotel in Hollywood this past Saturday.  We were in charge of baking 650 cupcakes PER flavor = 1300 cupcakes total (we did a Chocolate Salted Caramel and a Pineapple Upside Down)l!  We were lucky enough to be able to bake about 96 every 12-15 minutes so the baking part was a breeze.  The Salted Caramel frosting also went by pretty darn fast!  I think the longest part of everything had to have been filling the cupcakes with the pineapple filling.  I cooked this down from scratch so of course the real pineapple chunks were too big to fit through my filling tip so we had to spoon them in by hand one at a time.  Thank goodness Stephanie was up for that task!  I would have pulled my hair out!

I do have to mention the boxes I ordered online to be delivered with a promised delivery date via UPS was Friday.  Lets just say Friday came and went and NO boxes.  Not to mention UPS had the WORST customer service ever!  So from now on, Goodie Girls is boycotting UPS and will only ship Fedex from now on!  Saturday morning I called every open bakery near my house begging for someone to sell me some bakery boxes with no luck.  I then found this AMAZING restaurant supply store called Surfas in West Los Angeles.  They had mounds of boxes and so I jetted down there!  To my surprise, this place was unbelievable!!  It looked like a bakers heaven and not to mention it was at such discounted prices!  I scooped up more then enough boxes at less than $.90 a piece which was much cheaper then I was buying them for online anyhow!  Not to mention the customer service there was incredible!  THANK YOU SURFAS FOR BEING THERE FOR US!

Ok…now back to the kitchen, boxed everything up and off to the Challenge.  We got there fairly early and set up.  I couldn’t believe how many amazing displays there were and different kinds of cupcakes.  We were lucky enough to be placed next to the amazing Holli from Hollicakes (http://www.hollicakesblog.com/) and Double D’s (http://doubledcupcakes.com).  Such a pleasure to work beside both these incredibly talented individuals!

When the doors opened, the true cupcake connoisseur’s came through.  They formed lines out the doors and filled their plates, boxes, trays, or whatever they brought with them up with the most amazing little treats.  I have to say I was truly impressed with what people brought to carry these cupcakes in!  They definitely

weren’t knew to this annual event!  Even though the votes aren’t counted yet for winners, I think we won either way from how many people came back to tell us how amazing our cupcakes were.  We even woke up with our inbox full of orders people wanted because they had attended the event!!!

Thank you again to everyone who came out and hope to see you all very soon and to all the new cupcake bakers we were proud to meet, we hope to see you very soon!

GG

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Dipping your own Cupcake Pops

31 Jan

Happy Monday!

Last night we were honored to be asked by the lovely and talented Susanne of First Impressions Dating to participate in her Sweets ‘N Treats Event in Anaheim, CA.

On the menu: Red Velvet and Vanilla Almond Cupcake Pops.  Of course this time we were setting up to do party style, meaning we brought undone product and let the guests play around making their own creations!  So we tackled the hard part ahead of time baking the cakes, rolling them into balls and sticking in the sticks.

We brought with us Red and Pink Candy Melts as well as the amazing Scharffen Berger Dark Chocolate as dipping sauces and of course tons of sprinkles to decorate with.

I have to say, they all did so amazing and we had a blast!  Of course we had the occasional cake falling off the stick into the sauces, but that’s what makes this FUN! Also wanted to thank my favorite JamieLee from JamieLee Style for always being such a positive inspiration and capturing the fun!   Also thank you to all the amazing other vendors that were there.  I especially loved the shoe display from the lovely Margaux with Footprints International!

Check out our pictures below!  If you would like to book a party with Goodie Girls, please email us at info@thegoodiegirls.com!

XOXO…GG

 

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80’s Cupcakes – Rubix Cubes and Gold Stars

25 Jan

We were asked to create 80’s cupcakes for an event this past week.  I went to the drawing board and wanted something different.  SO many people do the ghetto blasters, pac man, MTV logos, etc… what could I do that would be different?  And then it hit us!  Rubix Cube Cupcakes (Chocolate Cupcake w/Chambord Raspberry Cream Cheese Frosting) and Gold Stars Cupcakes (Chocolate Cupcake w/Almond Cream Cheese Frosting).  And to top it off, I decided not to do fondant rubix cubes, but to actually put real miniature ones on top so they could play with them!

I have to say, I think they look fabulous and I got a little taster in from some mini’s I made on the side and boy were they yummy!

 

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Valentine’s Day Cupcakes

14 Jan

Well, it’s that time of year again and boy do I love Valentine’s Day.  I don’t think it’s because of why a lot of other people like it.  I love it because I am addicted to whenever I get to make cupcakes that SPARKLE!!!  And I love how the day seems to be so uplifting and people tend to be filled with joy!  And not to mention my favorite color is pink, so it’s the one time of year I don’t seem like a freak with too much pink!  Yes…I love Valentine’s Day!

A couple nights ago I decided to make my famous Valentine’s Day spread of cupcakes for our promo.  I wanted to share some of the shots with you before the promo actually comes out as I just am excited and can’t hold it in so who better to share with then my fav peeps on my blog!!!   These cupcakes consist of the most amazing chocolate by my favorite brand Scharffen Berger.  The frosting is a fresh Organic Wild Strawberry flavoring and some with Coconut.  I was going to try and top with some chocolate covered strawberries, but unfortunately strawberries aren’t in season yet and the ones I found are still a little unripe for my liking.  The hearts I made out of homemade fondant (message me if you want a recipe) and just taste scrumptious!!  I gave them out yesterday to all my friends and a few shops to taste and some of them asked for a bowl of the hearts just to snack on!!  🙂

Hope you enjoy… and let me know if you need some in your house for Valentine’s Day.  We will have an amazing promo to follow!

Happy Friday…GG

 

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Cupcake Camp Hollywood / Los Angeles

11 Jan

Hello Cupcaketeers!

I can’t believe it’s been so long since I have posted.  Shame on me!  There has been so much going on after the 1st Cupcake Camp that I have been running around like a crazy person!  But here is to staying up to date in the wonderful year of 2011!

As for Cupcake Camp Hollywood, what an amazing time we had.  We had our usual suspects with us to help (thank you Stephanie Starbuck, Jamie Lee, Doug Starbuck, Kayla Starbuck, and A.N.T.)!  And you have to give it to the guys for cooperating to wear my signature pink shoes!

The day started off in a frantic, rain was in the forecast and we were arriving a bit late for set up, but upon arrival, we loaded in and set up just in time before the doors opened.  And oh boy, when the doors opened it was a crowdfest headed our way!  What excitement!!!  🙂

Our flavors on board with us, we decided upon a “Hot Chocolate” theme so we did all cakes “Hot Chocolate” and then went for different toppings which included Salted Caramel, Peppermint, Marshmallow, and Stephanie’s signature Chambord!

Upon entering, the people were given beads to give to the baker of their choice.  After the 1st tasting, we didn’t place, but the 2nd round we took 2nd place and received an amazing Scharffen Berger gift basket.  Not to mention, they sent us a huge box full of chocolate goodies to help bake our cupcakes prior to the event!  (THANK YOU!!!)

We met some amazing bakers out there including the owner and mastermind of Cake Pops and a young first timer Jackie Brubaker who had delicious alcohol based treats!

Thank you to everyone who came out and a huge thank you to Babette from www.bakespace.com who organized it all!  We can’t wait for next year!

Here are some photos from fans and our own that we thought we would share!  Cheers!

 

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Julia Childs Croissant Recipe

18 Apr

My Version of Julia Childs Croissant Recipe

Ok, So I have to apologize to everyone who has been waiting for this recipe of mine.  The truth of the matter is I lost it!  I frantically looked everywhere for it and nothing.  I didn’t have the time to watch the entore video and take notes again for a while…and then I was spring cleaning this weekend and FOUND IT!!  So excited.  I decided to sit down immediately and type it up!  So again I am so sorry…please forgive!  Here you go.

Now just to forewarn you, I literally watched the entire Julia Childs/Esther McManus on PBS online and just took notes.  A couple ingredients they never said how much to use, so I guessed and they turned out fantastic so I assume all was well.  Enjoy!

Croissants:

  • 1lb & 2oz Cold Unsalted Butter cut
  • 3 ¼ Cups Flour
  • 1 Cup Whole Milk
  • 2 ½ teaspoons Instant Yeast
  • 2 teaspoons Salt
  • 1/3 Cup Sugar
  • 1 Egg White
  • 1 Teaspoon water

Put 1lb. of flour in Kitchen Aid (hook attachment), add yeast, add salt, add sugar.  Then add milk and turn machine on to a low speed until ingredients are kind of mixed.  If too dry still, add a bit more of milk (eyeball it).  When all ingredients are mixed, take out of the bowl and hold in hands.  Turn the mixer back on with empty bowl and tear off a piece at a time from the dough and add it back into the bowl.  You can increase the speed of the mixer to medium-low at this point.  Let it work a bit longer until you can tell it is unified.  Take the dough out, pound it a little, roll with hands, knead a bit and repeat a few times.  Wrap in plastic (be sure to cover well) and then put it in a bigger sealed plastic bag.  Leave at room temperature for about a half an hour.

In the meantime, change Kitchen Aid attachment to the paddle.  Add butter to the bowl, add 2 Tablespoons of flour and beat on high.  Make sure you watch it as you do not want to let the butter get oily.  Take the butter out of the bowl and pack it in your hands to get all the air pockets out.  Plastic wrap butter and place both the butter ball and dough (in plastic wrap) in the refrigerator for a minimum of 8 hours (you can leave overnight as this is what I did).

Take dough out of fridge and place on a floured surface for rolling (I used a marble slab so it stays cold while you are working).  Roll out dough evenly.  Make sure you are kind yet have authority with it.  When rolled out, take butter out of fridge and unwrap.  Place butter ball in the middle of the dough.  Fold right side of dough over butter, followed by left side so butter is completely covered by dough.  Kindly take your rolling pin and beat the dough/butter down until the butter is evenly spread inside the dough to all sides.  Then gently roll with pin evenly.  Place dough on cookie sheet (lightly floured) and let rest for 2 hours in the fridge (make sure to cover the entire cookie sheet with plastic wrap and seal dough in).

After 2 hours (I did this in the morning, went to work, and came home at lunch 6 hours later to do next step), take out of fridge, re-flour surface and out dough out.  Put a tad of flour on top of dough so that the rolling pin does not stick.  Roll dough again, trying to keep as even as possible.  Then fold into 3 (left side in, then right side like you are folding a letter), brush some flour off and roll one last time (at this point it should measure about 15”x9”).  Put on cookie sheet, cover with plastic wrap, and back in the fridge for at least 1 hour (I went back to work and did the next step when I got off work about 4 hours later).

Do step above one last time from start to finish except this time after rolling out, fold another 3 times and roll for a 2nd time before placing on the cookie sheet, covering, and back in the fridge for at least 1 more hour.  (I let stay in there overnight again).

Take out of fridge and cut lengthwise in half giving you 2 squares.  Take one square at a time and roll out evenly to cut.  Work fast because you do not want the dough to warm (a marble/granite top will help dough stay cooler longer).  If you feel it is starting to get warm, you can always put back in fridge for 5 minutes at a time.  Roll dough to about 20” x 15”.  Fold in half long ways and brush flour off.  Cut dough with pizza cutter in triangles with bases approximately 4” wide or larger if you want larger croissants.  Then unfold them to have single layer triangles.  TIME TO ROLL!

Take a triangle in hand and hold the base.  Lengthen gently (be careful not to tear it) and pull the pointed side down over and over until it is longer.  You can set it down at this point.  Tear a little piece of dough from any left over scraps from cutting and roll into ball and place on the base of the croissant (this will give the croissant a little extra “dough” in the middle for some fullness).  Roll the base over that piece of dough and seal it in.  Then continue with the palms of your hands to roll the base to the point.  Place on cookie sheet lined with parchment paper with point side up.  If you would like, you can curl the ends towards you to make a “crescent” shape.  When all are rolled, take a egg wash (1 egg white added with 1 teaspoon of water) and brush outside of each croissant with lightly.  This will give it that nice glisten when cooked.  Place in oven that is turned off, turn the light of the oven on, and place a pot of boiling water in the oven with it to proof for 3 hours.  Do not cover the croissants at this time.

Then take all out of oven, turn on to 350 degrees.  When oven reaches temperature, bake for 15-20 minutes or until golden brown.  Watch closely as when they start to get closer to being done, they will cook fast.   Also, be careful as a lot of butter will drain out while cooking, so be sure you have them on a high side cookie sheet, not a flat one.  VIOLA!  You have yourself croissants!  Yes, this seems all intimidating and a lot of work, but well worth it.  These are the way a croissant SHOULD be made…

Just to let you know…the folding steps are very important as this is what gives the croissant the layers and flakes.  If these processes are skipped, you will not get croissants.  Also, if you want to do chocolate or almond, all you have to do is instead of adding the piece of dough in the base, add a piece of dark chocolate or almond paste and roll.  You can then add sliced almonds to the top and bake… when done you can sprinkle with powdered sugar or drizzle with the remaining chocolate.  ENJOY!

PS…I suggest you watch the video with my noted printed so you can visualize each step and it will all make sense!  The video is at: http://www.pbs.org/juliachild/meet/mcmanus.html

~GG

My 1st Catering Job = Success!

27 Mar

Well all, as you know I have been under the radar with my delicious sweets.  I mean, I give them out to my fiance’s work, my work, friends, family and the occasional smaller order for clients/friends etc, but this week I was challenged with an Engagement Party order.  And this wasn’t a casual Engagement Party, I walked into a full deco’d out clubhouse, complete catering staff, bartender, DJ….it looked like a wedding reception!!  Ok so nervous now!!!

Now a couple weeks ago you may remember I had done some samples, and although they loved everything, they wanted to go with some of my “funner” stuff.  So as of Wednesday night they placed the order.  Now Thursday I was completely booked which left me with only Friday night until Saturday at 2pm when I needed to be ready and out the door to set up and deliver.  Take a look at the photos!  I think everything turned out FANTASTIC!!!  I always seem to surprise myself….I just hope they loved it!