ideas and updates…

May 4, 2010

so shannen has repeatedly brought up to me the idea, of posting baking videos. I think its a good idea but we really haven’t come up with a consensus on what we are going to video! so I’ll post ANOTHER poll with a list of recipes that we would like to try out. and whichever wins that’ll be the first diva cooking show! should be fun. stay tuned. if you have any ideas of what you’d like to see us make, comment on this post or write it on our facebook page!

also it looks like greek was the most popular world cuisine on our last poll. lets see what shannen whips up in the cafe for the menus special dishes!

thanks again to everyone who came in last weekend. we were busy! im ready after a days rest to et back in there and bake! cake orders are piling in! why not put one in yourself?! 2 days notice is appreciated!

Baking Tip:

if a recipe calls for cake flour(which is much lighter in nature,) try this handy substitute.
take 1 cup of all purpose flour and remove 2T of the flour and sub another 2T of corn flour(corn starch!) its really that easy! remember to sift the flours together, which makes every cake lighter in the end!



Don't be shellfish...
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One thought on “ideas and updates…

  1. Mohammad

    trust me on this one, it’s the best ever:~~Chantal’s New York Cheesecake~~INGREDIENTS15 graham cekracrs, crushed2 tablespoons butter, melted(I like to add 2 tablespoons of heavy cream so it’ll make the crust soft and easy to cut)4 (8 ounce) packages cream cheese1 1/2 cups white sugar3/4 cup milk4 eggs1 cup sour cream1 tablespoon vanilla extract1/4 cup all-purpose flourDIRECTIONS1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.


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