Friday, August 26, 2011

How to Tie-Dye Fondant Cake

Basically what you got to do is get different colors of fondant that you want and then roll them out into little logs and then twist them all together -- and keep twisting it with your hand. Then just knead it a little bit. But you can’t over-knead it. Just knead it six or seven times.

After that cut it in half down the middle and flatten it out and then roll it into a tie-dye pattern or marble or whatever you want to do.

Thursday, August 25, 2011

Black Forest Cake Recipes

1 package (2-layer size) chocolate cake mix plus ingredients to prepare mix
2 cans (20 ounces each) tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1‑1/2 teaspoons vanilla


Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside.
Prepare cake mix according to package directions. Divide batter between prepared pans.
Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Prepare Frosting.
With long serrated knife, split each cooled cake layer horizontally in half. Crumble one split layer; set aside.
Reserve 1-1/2 cups Frosting for decorating cake. Place one cake layer on cake plate. Spread with 1 cup Frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of Frosting and cherry topping. Top with third cake layer.
Frost side of cake with remaining Frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining Cherry Topping onto top of cake.

Combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.

Tuesday, August 2, 2011

Lackawanna Center welcomed Carlo’s Bakery

Lackawanna Center is a 1.3 million square foot retail/office/industrial complex situated directly outside the Holland Tunnel in Jersey City, NJ. Located at 629 Grove Street and bordered by Jersey Avenue, Sixteenth Street, Eighteenth Street, and Marin Boulevard, the property is blocks from Hoboken and close to NJ Transit Light Rail and PATH trains. The 13 acre site also includes two ground level 300-car parking lots, additional parking on the second level, and an elevated rail trestle which runs three city blocks. The property’s eight-story building is comprised of reinforced concrete construction, brick exterior walls and glass windows with a floor thickness of 21” solid concrete at each level.

Over the last several decades, the property transformed from a single-use building to a multi-tenant complex. With current ownership in place since 1995, the property today features 30 diverse tenants with businesses ranging from printing, textile warehousing and moving and storage to retailers, internet technology, book distribution and event planning. In 2010 Lackawanna Center welcomed the arrival of Carlo’s Bakery, a 100-year old local business that is best known for its television program “Cake Boss” on The Learning Channel (TLC). Carlo’s Bakery leased 30,000 square feet on the property’s ground floor to construct a state-of-the-art baking facility, distribution center and new office headquarters for their planned business expansion.