Tag Archive | "cake"

The Chocolate Bar – Montrose

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The Chocolate Bar – Montrose

Posted on 06 December 2011 by Cathy

The Chocolate Bar
River Oaks
1835 W Alabama St
Houston, TX 77098

I give this place two thumbs up! You need to be aware that the parking lot is very small! If you cannot find parking right away you just have to wait for someone to back out. Just wait it out because is worth the wait to get in! It is located right next door to another magical shop called candylicious. Both of these shops are places where everyone becomes a kid again.



You walk in the door to find chocolate everywhere! One side of the store is all packaged chocolates. This side also has cases where they will help you pick out individual chocolates. Everything tastes better dipped in chocolate to chocoholics! Walk around to the other side of the store you will pass the ice cream cases to find the cases with cakes. They are huge! Some cakes are $10 for one slice or $75 for the whole cake. One cake weighs 177.60 ounces  (11.1 pounds)



The selection of ice cream is really interesting. They will let you  sample some to see what you would like to eat.

 The sample of Cape Cod Crunch ice cream was enough for me to stop. It is is really amazing! It was loaded with broken chocolate, almonds and cranberries.

Ice Cream Flavors

Creamy Dreamy Truffle Cape Cod Crunch
Totally Nuts Triple Decadence
Toffee Coffee Time Candylicious Junkyard
Double Shot Espresso Brownie Supreme
Night & Day Snow Berry
German Chocolate Orange Sunrise
Teddy Camp Smores Nutter Butter
Chocolate Malt Let’s Go Oreo
Root Beer Float Lemon Velvet
Choc. Banana Pudding Cool de Menthe

The Chocolate Bar on Urbanspoon

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Step by Step: Marshmallow Fondant

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Step by Step: Marshmallow Fondant

Posted on 16 September 2011 by Cathy











16 ounces  (1 pkg) mini marshmallows
2  tablespoons water
2 pounds (8 cups)  confectioners sugar
1/2 cup Crisco shortening
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon

Did you know that confectioners sugar, icing sugar and powdered sugar are the same? Once I actually had a student who used granulated sugar to make buttercream. It was sparkly looking and strange. I got the opportunity to play with it because she brought it to class to work with. She even iced her cake with it thinking it was fine.












Grease your microwave safe bowl or the fondant will just stick to the sides












Melt marshmallows and 2 tablespoons of water in the microwave for 30 second at a time until melted. It will take between 2 – 2 1/2 minutes












By machine: Dump into a greased KitchenAid bowl












Dump in the rest of the ingredients and mix for 10 minutes on #2 setting on the KitchenAid












Most of the time I make it by hand as it is faster for me

By hand: Grease your spoon and mix

Dump 1/2 of the confectioners sugar into melted marshmallow mix

Add the other half of the confectioners sugar and mix until it clumps together

Dump onto a greased counter and knead with greased hands until smooth. Do not use butter flavored Crisco unless you want yellow colored fondant. You can even pull it like it is taffy












After any method you will now do this next step. Wrap in plastic wrap and place into a ziplock bag. Did you know air is the enemy of fondant? Protect all that work you just did by protecting it from getting hard.












Let it sit to “ripen” overnight. You can use it right away but it is not as elastic as it will be later. Use as you would any commercial fondant

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The Monster in My Closet

Posted on 03 April 2011 by Cathy

I know everyone would love to think that we are able to do the paranormal field full time. The truth is we all have day jobs. In my day job I am a chef, pastry chef and culinary arts instructor. I love my job! I also love the paranormal field. I have people tell me that I am brave to sit alone in the dark in a haunted location. I wonder why they don’t tell me I am brave to do that wedding cake for bridezilla. I sometimes wonder which requires more bravery. Just imagine the pressure of being able to ruin someones wedding. If the cake slides into the side of the van and disintegrates because you had to slam on the breaks the cake is ruined. How do you explain it?

If you don’t already know me you will find that cake it is the monster in the closet. Yes I am talking about cake the kind you eat at celebration parties. What cake does to me and many others is it calls out to you to partake of its goodness until it is gone. Then you have ravenous cravings in the wake of its absence. It calls out to me to mold me and create me until I have to have my decorating fix. Then I can relax until the next competition or wedding. I can hear it calling my name in my subconscious. I have great cake days and some bad ones too. Anyone who bakes and decorated knows what I am talking about. There have been times when I say I am done with cake then I turn around and immediately jump back full force into it. I dream of cake with all its colors and flavor possibilities. I have cake nightmares where I cannot do something the way I want to or where the cake implodes. I then wake up happy that it was not reality. Somewhere in the back of my head those cake nightmares stay even when I do not think about them. I love to teach cake to others who in turn find that cake becomes their monster too. It takes over your kitchen, the closets and garage. I cannot do anything without relating it back to cake somehow. Even ghost hunting makes me think of cake. I have wondered if the dearly departed would want to eat a piece if it were placed on the floor naturally with a meter next to it to monitor the activity.

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Color Flow Icing

Posted on 24 August 2006 by Cathy

1/4 cup + 1 teaspoon water
1 pound (4 cups) confectioner’s sugar sifted
2 tablespoons Color Flow Mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing “crusts” quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

makes 2 cups


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Class Icing

Posted on 24 August 2006 by Cathy

1 lb confectioners sugar
1 c shortening
3 Tablespoons milk or water
1 teaspoon vanilla
1 Tablespoon merange powder

Cream shortening, milk, vanilla together until creamy. Add confectioners sugar and merange powder. Mix until blended with paddle attachment at a low speed or by hand

medium consistency

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Cream Cheese Icing

Posted on 24 August 2006 by Cathy

1/2 cup (1 stick) butter (softened)
8 oz pkg cream cheese
1 lb (4 cups) confectioners sugar
1 Tablespoon milk

Recipe can be doubled. In a mixing bowl cream butter and cheese together until smooth. Add milk and sugar; beat on high until smooth. Thin to ice your cake or use full strength for piping borders.

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Posted on 24 March 2006 by Cathy

1 cup heavy whipping cream
1 pound semi sweet chocolate chopped
Bring cream to boil. Pour over chocolate allow to stand for 2 minutes. Stir until smooth. Optionally add 1/4 c light corn syrup and/ or 4 Tablespoons unsalted butter.

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2010-09-25 19.40.35

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Cake Mix from Scratch

Posted on 01 January 2006 by Cathy




2 1/3 c all-purpose flour
1 Tablespoon baking powder
3/4 Teaspoon salt
1 1/2 c white sugar
1/2 c shortening
2 eggs
1 c milk
1 Teaspoon vanilla
yield: 2  8 or 9″ cakes

Yellow Cake (Basic):
Mix egg whites until soft peaks form put aside. Sift together flour, baking powder, salt and sugar. Cut in shortening until fine crumbs are formed. Add egg yolks, milk and vanilla; beat at low speed for 1 minute then high for 2 minutes. Gently fold in egg whites. Pour batter into prepared pan/s. Bake at 350 for 25 – 30 min.
White Cake:
Prepare as for basic cake except use 3 egg whites in place of the whole eggs.
Chocolate Cake:
Add 1/4 c cocoa powder to the basic mix prior to adding the milk
Spice Cake:
Add 1 Teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground all spice to the basic mix.
Lemon Cake:
Decrease milk to 2/3 and add 1/3 cup lemon juice.
Pineapple Upside Down Cake:

Melt 14 cup butter in the bottom of your pan. Add 2/3 cup brown sugar into the butter. Place crushed pineapple or slices onto the sugar. Pour prepared basic mix into the pan. Bake 350 for 30 – 35 minutes. Cool 5 – 10 minutes and invert on a cake plate to serve.
Tres Leches – Three Milk Cake
You will need a yellow cake mix baked as directed. Poke holes in the cake with a fork. Pour 1 can evaporated milk, 1 can sweetened condensed milk and 1 pint heavy whipping cream. Spread whipped cream over the top of the cake and sprinkle 5 oz of sweetened coconut on the top. Traditionally served with seasonal fruit.

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