Krista and Andrew

Is there a better way  to kick off a year than with wedding?


The first weekend in January brought a wedding for The Bakerettes. And not just any wedding, a wedding celebrating the marriage of one of Patty's close friends from high school.

It was an honor to prepare Krista's wedding cake and a joy to watch her and her brand new husband cut into it.

Krista and Andrew celebrated their marriage with a Winter Wonderland themed wedding. For their cake they decided on our sugar crystal design. Their cake fit right in with it's sparkly exterior. 

We couldn't thank you both more for allowing us to have a part in your special day. 

We wish you both a lifetime of happiness.

-The Bakerettes 

2013: A Retrospective

My my my....it's somewhat difficult to believe that it's already January. Where on earth did 2013 go?

2013 brought some great accomplishments for us, all of which we couldn't have done without each other and without the help of our families and of course our loyal customers.

June brought our first official wedding cake. After some sleepless nights and a lot of nerves, we pulled off enough wedding cake for 125 people. Kathleen, we can't thank you enough for your faith in us and your kind words after your wedding.

A couple months later brought another wedding cake for a dear friend, Emily. True to her style, Emily opted for a fun, trendy, and colorful design for her wedding. I mean c'mon, how much fun is combining   ombre, ruffles, and cake? 

And not too soon after that, we took on one of the largest order's we've had to date. Bride and groom, Lisa and Matt (who will be married in February) ordered 180 carmel apples. Each apple was then dipped in dark chocolate. The couple opted for a variety of flavors, covered in pretzels, covered in peanuts, and drizzled with white chocolate. 

As a special, thank-you for our bride and groom we decided to surprise Lisa and Matt with their own special Bridal Apples. 

In addition to these very special events we were blessed to prepare desserts for anniversaries, birthday parties, and many more. 

2013 was really our first year as 'The Bakerettes.' We're so excited to see what 2014 has in store for us, professionally and personally. 

Keep an eye out for an upcoming post about our first 2014 wedding cake! 

As always, thank you for reading, and for your support. We wouldn't be The Bakerettes without you!

XOXO,

THE BAKERETTES

Emily and Michal!

Hello All!

Once again The Bakerettes have been craaazy busy and we've neglected our sweet, innocent blog. But between our siblings buying houses, moving across the country, keeping up with clients and, if you know us you know we're already getting into the Christmas spirit, we managed to sneak in a wedding cake for a dear friend.

It was such an honor to be able to make Emily's cake (who Patty has known since preschool!) Every time we do a cake,we are reminded of how amazing this profession is. We get the chance to make people's favorite days a little more sweet, and it is truly a blessing. (Even with all the dirty dishes!)

For us, getting chosen to help celebrate a marriage is a huge deal and not one we take for granted. 

So without further ado...

Our beautiful bride opted for an ombre ruffle design, fading from purple to white.

Thank you so much, you two! We wish you both a lifetime of happiness...and dessert!

All for now, lovelies! 

Make sure you check back in with us soon, Christmas is coming and that means dessert! Stay tuned for our favorite holiday desserts. 

You can also connect with us on Twitter!  Follow us: @TheBakerettes 

Finally a New Post

Hello All!

Sorry we have been so negligent in posting the past couple months.

Since the last time we've posted we did our first official Bakerette wedding cake! Our Bride, Kathleen was a pleasure to work with and we are so thankful for her and her faith in us.

Not only that but, as we write we are sitting in a Starbucks waiting for our bride, and our second consultation to begin.

We've been crazy busy with work and as always side jobs are keeping us occupied!

Not only do we have our meeting today, but we also have two more weddings on the docket for the next six months! Woo Hoo!

We would like to thank all of our friends and family who have supported us in our dream of becoming business owners. Every cake and dessert you ask us to make is a blessing and an honor. Without you The Bakerettes wouldn't exist!


All for now! Don't forget to check out our brand new photo galleries!

Much love,

The Bakerettes

Lemon-Blueberry Greek Yogurt Muffins!

These delish muffins are quick and easy to whip up! No fancy equipment needed! All your friends and family will wonder how you did it! No more dry and crumbly muffins for you.

We especially love these because they're so versatile. You can really choose any flavoring you'd like. If blueberries aren't your thing, try adding chocolate chips, or banana...or both! (Not limited to either of these, use your imagination!)

Lemon-Blueberry Greek Yogurt Muffins

Yield: 12 Muffins Oven: 350

Step 1: Get all your ingredients together, here's what you'll need:

-Unsalted Butter (melted): 8oz (1 cup)

-Eggs (slightly beaten): 2 

-Greek Yogurt*: 10oz  (1 cup + 2 Tbsp)

-Pure Vanilla Extract: 1 tsp

-Zest of 1 Lemon

-All Purpose Flour: 10oz (2 Cups)

-Granulated Sugar: 8 oz (1 Cup + 1 Tbsp)

-Baking Powder: 1 tsp

-Baking Soda: 1 tsp

-Salt: 1 tsp

-Fresh Blueberries: 1-2 Cups (depending on your preference)

Step 2:  In large bowl combine all wet ingredients (first five ingredients). When adding butter make sure it's not too hot, the last thing you want is scrambled eggs!  

Step 3: With whisk, stir until well combined. 

Step 4: Sift dry ingredients together, and add into egg mixture. 

Step 5: Stir until just combined. DON'T OVER MIX! IT WILL BE LUMPY AND THICK!  

Step 6: Gently fold blueberries into batter. 

Step 7: Scoop batter into lined/greased muffin tins.

Step 8: Bake at 350 for approximately 20 minutes, or until toothpick test comes back clean. 

*Can be substituted with sour cream.

Ta Da!! You now have scrumptious bundles of joy. They're super tasty right out of the oven, but a sneaky trick that we sometimes use, is to toss one in the microwave and you won't know the difference!   Perfect for breakfast, snacks, kids lunches, or even dessert! 

We hope you enjoy this recipe.

More to come!

-The Bakerettes

We're Certified!

We finally got that piece of paper. 

We traveled back to school on Tuesday afternoon for our graduation luncheon. We had a wonderful time with our families as we heard our chef instructors talk about the quality of work that this group of graduates puts forth. 

After countless hours in the kitchens at school during class hours, and even more we spent there for extracurricular activities, yesterday's luncheon brought our culinary education to a lovely close. 

We walked away yesterday afternoon with certificates of completion, and a wonderful feeling of accomplishment. As two young women starting out in this competitive industry, hearing words from our mentors like "come back and see us when you have your own bakery.." and "we're a family, maybe dysfunctional, but a family all the same" were inspiring and heart warming. 

We wouldn't trade our time in culinary school for anything, and it's very bittersweet to have it officially be over. After all without our time there, The Bakerettes would have never existed. It was through this journey that we became great friends, and willing to embark on this journey toward making our dreams come true together. 

It was in that lecture hall waiting for our ServSafe instructor to get to class, that we started chatting. Waiting for him to show up after two hours, we became friends. 

It was in our cookery class, where our chef always partenred us together referring to us as "The Pastry Chefs."

We're proud to announce that, yes, indeed we are: The Pastry Chefs. The Bakerettes. 

As they say this ending is merely the beginning of a new adventure.  

And so this new adventure begins, where it will take us we're not quite sure. But we know that as long as we have the unending support from our families that we've always had, and each other to remind us of our dreams, maybe someday, you'll see our shop, and the brunette and the red head back in the kitchen where we always hoped we would be. 

Chocolate Mousse

This is another one of our favorite recipes that can be eaten by itself, fill a cake, or fill a delicious fruit tart.

It's quick and easy, and very versatile.

This recipe makes a large batch approximately enough to fill three eight inch cakes

Chocolate Mousse:

Ingredients:

• 8 ounces of semi-sweet chocolate
• 1/2 cup of heavy whipping cream
•  1 tsp vanilla extract
•  1 cup of heavy whipping cream 
• 3 Tbsp powdered sugar

Procedure:

1. Start by placing your chocolate in a metal/glass bowl large enough to fit all the chocolate, heavy cream and room to stir. 
2. Put the 1/2 cup of heavy whipping cream in a heavy bottomed sauce pot on the stove with the vanilla extract. Heat this up until you see little bubbles rapidly forming around the edge of your pot. 
3. Remove from heat and immediately pour over your chocolate. DO NOT STIR!
4. Cover your bowl with either a lid or saran wrap, or really anything that will keep the heat in. 
5. Wait about two minutes and then stir, stir, stir. Keep going until no lumps of chocolate remain. *(if you do still have lumps of chocolate after stirring for a while, heat it up in the microwave on half power for about 15 seconds, take out and stir. Repeat this process until the mixture is lump-free and glossy)
6. Set aside (don't refrigerate)
7. Put the rest of your heavy cream on your stand mixture fitted with the whip attachment. Start the mixer on a med-high speed, fast but not so fast you get splatters of cream everywhere. When you see the cream start to thicken add the powdered sugar one tablespoon at a time.  
8. Mix until stiff peaks form.
9. Check your chocolate mixture (ganache). It should be thick but spreadable. When it reaches this consistency, stir in one scoop of your whipped cream until it blends together. After that fold in the rest of the whipped cream gently in two additions.
10. Refrigerate for at least 2 hours before using. (Overnight is best)

After the mousse has set for several hours you should have a fluffy and delicious chocolate mousse. 

This mousse is easy to switch up, use dark chocolate or add flavoring. One of our favorite vartions is to add Baileys Irish cream. :)

If you do decide to add a flavoring or a liqueur stir in directly after you fold your whipped cream in. 

Good Luck! We hope you enjoy this scrumptious chocolate mousse!!

-The Bakerettes