Wednesday, October 21, 2015

Stress Free Holidays

We all know the stresses that come along with the Holidays, buying gifts, making treats for our friends, family and neighbors, cooking those special meals.  It can all get to be too much.  I know this first hand.  I try to meet all of these above expectations plus some but I want to try to make this time of year a little simpler for all of you. 
Come to me to do all your baking for those special treats for friends and family. As well as your pies for your holiday parties and dinners.  Here are some of the things that I can provide.

Fudge $ 7.00 lb
(Chocolate, milk or dark., Butterscotch, Mint, White Chocolate, Marshmallow) 

Sweet Breads $5.00 each
(Pumpkin, Banana, Orange Cranberry, Lemon Blueberry)

Cookies $15 dz.  $7.60 1/2 dz
(Choc. Chip, White Choc, Oatmeal, Peanut Butter)

Extracts $9.00 each
(Lemon, Lime, Orange and Vanilla)

Tarts $30 dz
(Peach, Pear, Apple, Fresh Fruit)

Cupcakes $30 dz

Cheese Cakes $45 each
(Vanilla, Chocolate, Cranberry, Pumpkin, Turtle, Caramel)

Pies $15 each or $25 for 2
(Pumpkin, French Silk, Vanilla Cream, Coconut Cream, Chocolate Cream, Banana Cream, $20 for Pecan and Raspberry Cream Cheese.)

Sauce Jars $ 9.00 each
(Caramel, Chocolate Fudge)

LG. Basket $60
Includes:    2       Sweet Breads
                 1 Dz. Cookies
                 1 Bt.  Extract
                 1 Jar. Sauce
Md. Basket $40
Includes:    2        Sweet Breads
                 1 Jar.  Sauce
                1/2 Dz. Cookies

Sm. Basket $30
Includes:     2        Sweet Breads
                 1 jar.   Sauce
                 1 1/2 Dz Cookies
                 1 jar.  Sauce

Sunday, September 20, 2015

Birthdays are the Best!

When it comes to making cakes I think Birthday cakes are probably my favorite.  I get to celebrate their special day with them through a delicious pastry.  The creativity is endless.  So many flavors of cake to choose from, so many different fillings.  You make just about anything.  This week I was able to make 2 birthday cakes for the same family.  But they could not have been more different.  

Jake wanted a cake for his wife and informed me she is a chocolate purest.  Chocolate, chocolate, chocolate he said.  So it was decided I would make a cake that was all chocolate all the way.  A Dark Chocolate Cake with Whipped Milk Chocolate Ganache, a Chocolate Fudge Butter Cream and topped with Milk Chocolates Ganache Drizzle.

Chocolate Cake
2 Cups    All-Purpose Flour
2 Cups    Sugar
¾ Cups   Cocoa Powder (sifted)
1 ½ tsp    Baking Soda
1 ½ tsp    Baking Powder
½ tsp       Salt
2             Whole Eggs
1 Cup      Milk
½ Cup     Oil
2 tsp        Vanilla
1 Cup      Boiling Water

1. Sift dry ingrediants in a medium bowl and set aside.
2. In a large bowl mix all other ingrediant except the hot water 
3. Add dry to the wet and mix, then add the water and mix just until combined.
4. Pour into 2 greasedand parchment lined 8 inch cake pans.
5. Bake at 350° for 20 minutes or until a tooth pick comes out clean.

Now Lizz came to me and asked if I would do Her husband Jakes cake and said that he loves just about everything but that he really loves fruit flavors, and for me to just go for it.  So I decided since peaches are in season right now that I would use that to my advantage.  I made a fresh Peach cake with a Whipped Cream filling and a Peach Cream Cheese frosting. Topped with Peach purée.  

Peach cake
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
¼ cup low-fat buttermilk
1  cup pureed fresh peach
1 teaspoon pure vanilla extract
1 cup of butter, softened
8 oz of cream cheese, softened
½ cup reduced peach puree
1 teaspoon vanilla extract
3-5 cups of confectioners sugar
Peach Pruree
4 medium peaches peeled and pitted
1 TBS sugar 

1. Preheat oven to 350 degrees. Line cupcake tins with liners.

2. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

3. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.

4. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

5. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

1. In a large mixing bowl, mix butter until it is softened and uniform.
2. Add cream cheese and beat together until it is uniform. 
3. Add vanilla extract and mix. Add pulverized peaches and mix. 
4. Add 3 cups of sugar to the mixture and mix. 
4. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. 
5. Add more sugar if necessary, otherwise prepare to frost cake.

Peach purée
1. Put peaches in a blender with sugar and blend until smooth.  
2. For the reduced purée place the remaining purée in a sauce pan and reduce by half.

Friday, August 28, 2015

Summer time Sweetness

 When I think of summer, I think of sweet treats, like snow cones, ice cream, fruit smoothies, and other fruit treats, but out of all these things what I look forward to the most are the many delicious treats made from the fresh fruits that we get from the fields or farmers markets.  There is nothing better to me then chocolate and fresh fruit.  Really any fruit will do.  Raspberries are my favorite so today we made a dark chocolate mousse with a fresh raspberry compote and sweetened whipped cream.  

  We also made some cupcakes, nothing better then a light and fluffy cake filled with a fruity filling and a light whipped frosting.  Here we made a French vanilla cake with a fresh raspberry filling and a white chocolate whipped Italian buttercream.  Yum, yum.  

  So here are these tasty recipes for your eating pleasure.  

Vanilla Cupcakes with raspberry filling and Italian buttercream 
1 1/4 c cake flour or sift regular flour well
1 tsp. baking powder
1/4 tsp. salt
3/4 c sugar
5 Tbs. butter at room temperature
1 egg at room temperature
1/2 c whole milk
2 cups raspberries
6 oz cream cheese
3 Tbs. sour cream
1/3 c sugar
3 eggs whites
3/4 c sugar
1 c unsalted butter at room temperature cut into small squares
5-8 oz of white chocolate melted and then cooled to room temperature
1 Sift together cake flour, salt and baking powder. Set aside.  In an electric mixer, cream together butter and sugar for 2-3 minutes or until light and fluffy.  Add egg to butter mixture until incorporated.  Add flour mixture in 3 additions, alternating with the milk in 2 additions .  Do not over-beat, mix on low speed, just until flour and milk are combined.
2 Line muffin tins and fill half way.  DO NOT OVERFILL! The cream cheese filling will make a big mess out of your cupcakes if there is too much batter in the cupcake tins.
3 Use a small spoon or teaspoon to dig a well in each cupcake.  Combine softened cream cheese, sour cream and sugar with an electric mixture.  Fill each well with a small spoonful of the cream cheese mixture.
4 Bake at 350 degrees for 15-18 minutes.  Insert a toothpick in the center of a cupcakes to test for doneness.
Let cupcakes cool completely on wire rack.
5 While cupcakes are cooling, prepare buttercream in heatproof bowl (or double boiler like this one HERE).  Combine egg whites and sugar. Set the bowl over simmering water in a saucepan.  Use an electric beater to mix egg whites and sugar for 2 minutes or until mixture is warm to touch and sugar is dissolved. 

6 Remove bowl from saucepan and mix egg whites on high speed until stiff peaks form (see picture).  Mix in unsalted butter AT ROOM TEMPERATURE until combined.    Add white chocolate until desired taste is reached. CHOCOLATE MUST BE AT ROOM TEMPERATURE.  Continue whipping buttercream until super airy and fluffy.
7 To assemble cupcake…
use a fork and lightly crush raspberries.  8 Place heaping spoonful of raspberries onto each cupcake.
9 Pile on buttercream using pastry bag and tip.
10 Top with white chocolate shavings by warming up a small piece of white chocolate in the microwave for 10 seconds and then using a vegetable peeler to shave thin slices of chocolate into curls.  Refrigerate curls for a few minutes to make firm.

Dark chocolate mousse with raspberry compote and sweetened whipped cream


  • 5 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 1 cup very cold heavy cream
  • 3 large egg whites (no traces of yolk), at room temperature
  • Sweetened whipped cream, for serving (optional)
  • 1Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • 2Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
  • 3Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)
  • 4Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)
  • 5Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).

  • Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.

    Friday, August 21, 2015

    All You Need is Cake!

    A Life Long Wedding

    was given the distinct opportunity to be a part of a wedding for some dear friends.  Many years ago I babysat this bride as a youngster. 

    What a fabulous event it was, but more importantly I had the pleasure of collaborating with my wonderfully talented mother and sister. They are talented, beautiful and wonderful to work with.  

    My sister Summer, designed the cake and did the cake tastings. My mother, SK on Elderberry, planned the entire event, plus created the expansive floral designs. And the florals on the cake. 

    We started by baking, filling and crumb coating all five layers of the cakes. You can see more of this process at: SK on Elderberry
    This cake was huge and just to give you an idea of the scope of this project, we made 76 cups of chocolate cake batter and 60 cups of French vanilla batter. That is a Hell of a lot of cake batter. After all was filled, stacked, and frosted, we began the decorations.

    We used an edible silver spray for the largest and bottom tier.  The bride and groom love chocolate and wanted chocolate icing and of course we wanted them to love their cake. But we also needed to make the cake blend and fit the color scheme of gray and pinks.  The silver Degrees would not cover the chocolate color of the frosting. Thus the edible silver spray.

    Summer was clearly better at this step.  It turned out amazing. These little balls of silver sugar will be bouncing around the kitchen for months.

    We then continued with the other tiers. With textured white Buttercream frosting, a trickle, raining down of pink and silver Dragees, ribbon and pink lace covered tiers.
    After this bit of backbreaking work, it was time to box it up and deliver this 130 lb. cake to the venue. We boxed the cakes into 3 separate boxes for safety and stacked it on location.  We were on a tight photographers schedule, so very little fussy was required. Mom needed at least an hour to finish the floral creations on the cake.
    With hearts tapping double time, we finished the frosting, ribbon and lace. My mom, artist SK Sartell finished it off with her beautiful florals.  After all was said and done this mammoth of a cake weighed 135 lbs + and over 50" inches tall.  

    Mom actually needed a ladder to reach the top. Battery powered fairy lights entangled the bottom tier and the florals giving it a last little sparkle.

    I am so thankful for the opportunity to work with two of the most talented women I know. And no surprise here, this beautiful creation tasted a wonderful as she looked.

    Being part of this magnificent event has been the biggest challenge so far in my career.  

    Chef Darcy
    Silver Spoon Cakes. 

    SK on Elderberry 

    Thursday, August 20, 2015

    Peachy Keen


    As most of us are aware it is peak peach season, there is not much better than a warm peach plucked from the tree at its height of freshness.  It's sweet, soft and oh, so juicy.  But I think I might like all the goodies you can create with these delicious summer gems.  Tarts, pies, ice cream, cupcakes, jam, and one of my favorites, Galettes,. You get the flakiness from pie crust and the sweet softness of the fresh peaches just picked.

    Today I want to share one of my favorite recipes for this sweet juicy fruit.  
    Peach Cayenne Galettes with Almond cream
    24 individual Galettes 
    1 large Galette

    8 medium-large Fresh Peaches, 
    2 1/2 cup.        Sliced Almonds 
    1 cup.              Granulated Sugar
    1 Qt.                Heavy Whipping Cream
    1/2 tsp.            Cayenne Pepper
    1  tsp.              Cinnamon
    1/8. tsp.           Salt
    2 tsp.               Vanilla extract 
    1 cup.              Brown Sugar 
    1/4 cup.           Cornstarch 
    1/2 cup.           flour

    - purée Almonds with 1/2 granulated sugar with 1/4-1/2 cup of cream until it is a smooth paste.  Set aside.
    - prepare your favorite pie crust recipe and refrigerate until ready to fill.  
    - slice peaches with skin on and bath in lemon water to keep from browning.  Drain then place in a large bowl with brown sugar, cinnamon, salt, cayenne and vanilla.  Mix together gently then add the cornstarch and flour. Toss and set aside.
    - roll out dough and cut into about 4 inch rounds for individual pastries, I used a metal ring cutter, but you could use a cereal bowl or a plate as a guide. or all the dough into a 12 inch round shape for a family size pastry.  
    - spread Almond cream on the bottom of the dough leaving about 1/2 inch on the small ones and 2 inches on the large pastry edge.  
    - arrange peaches in a circular fashion until pastry is filled, then fold over the edge on top of the peaches.  
    - egg wash the pastry, then sprinkle with a small amount of sugar.  Bake at 350 degrees for approximately 15-20 minutes, until edges are golden and the bottom of the crust is baked.  
    -whip the Remaining heavy cream with sugar, vanilla and almond extract to taste and refrigerate until later.  
    - cool the pastries then glaze with a mix of apricot jam and water with a pastry brush and garnish with whipped cream and a mint leaf!

    Thanks for visiting. Darcy
    Check out mom's newest and craziest painted life at:

    Thursday, January 22, 2015

    Love is in the air!

      I am sure that a lot of us feel the pressure to deliver something spectacular for Valentine's Day, I know I sure do.  So this year make it something different and tasty, better then candy or the quintessential box of chocolates.  Give a top quality sweet for your Sweet! Contact Darcy with Silver Spoon Cakes and get your order in today and leave the stress to us.  

      We can provide a wide range of products from, cookies, cakes, tarts and an assortment of dipped items. 

    Tuesday, August 12, 2014

    Ooooo, Shiny!

      Do you ever want to make a new flavor cupcake, you go online to find the perfect flavor for you and you see the pictures of this beautiful cupcake with the super dark and shiny chocolate frosting  You think, ya right, that's not going to happen.  Mine never turn out that good.

    It is time to learn to make a beautiful shiny frosting.  It really is very simple.  It dose take a little time so if you are crunched for time you might want to save this project for another time.

      I have made a pistachio cupcake with a whipped cream cheese filling and super shiny fudge frosting!

     So here we go.

      One of the keys to shiny chocolate frosting are a few key ingredients, corn syrup and butter!  They help the chocolate keep it's sheen.  

    Shiny Chocolate Fudge Frosting
    12 oz. Dark or semi-sweet chocolate
    1   C.  Heavy Cream
    3. Tbs Corn Syrup
    5. Tbs Butter (cold and cubed)

    1. In a small pot heat up the corn syrup and cream until boiling,stir constantly to keep the cream from scotching, then remove from heat.

    2. Place your chopped chocolate into a bowl and pour the hot cream over the top and add the vanilla.  Let sit for a minute or so then stir, starting in the center of the bowl slowly making circular strokes, moving out to the edges.
    3. When chocolate is melted and completely incorporated it will be shiny.  Then slowly add butter pieces a few at a time, letting melt, then adding more until all the butter is incorporated.  At this point it is perfect for glazing, simply place your cake on a wire rack over a sheet pan and pour it over the cake.  Or dip your cupcake tops and let set.

    4. Place chocolate in the fridge if it is warm or on the counter if it is a mildly cool day.  Let set and check on it until you stir it and it holds it's shape.  At this point it is ready to use in a piping bag to frost your cupcakes or to decorate cake.  

     You also can take the cooled frosting and  using a mixer and whip it up for a lighter texture and color.  Any of these methods are great and so versatile. Used to glaze yummies, shiny frosting or whipped up for a fluffy frosting.  Get yourself into that kitchen and start cooking!  

    You can do it!
    Pistachio Cupcakes
    24 cupcakes
    2 ¼ cups cake flour
    1 Tb. baking powder
    ¾ tsp. salt
    1 ¼ cup half and half
    4 egg whites
    1 stick butter, room temperature (1/2 cup)
    1 ½ cups granulated sugar
    1 tsp vanilla extract
    1 tsp. pistachio (or almond) extract
    1 cup ground pistachios
    Green food coloring if desired

    Preheat the oven to 325 degree F. Whisk the flour, baking powder and salt together and set aside. Whisk the half/half and eggs together in a separate bowl and set aside.
    In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well. Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.
    Fill cupcake liner 2/3 full and bake for 25-30 minutes. Cool completely before frosting.
    Whipped Cream Cheese Filling
    4 oz.    cream cheese, softened but still cool
    1/2 c.  powdered sugar
    3/4 c.  heavy cream (use the ultra heavy 40%+ cream if you can find it)
    1 tsp     vanilla bean paste or vanilla extract

    Sift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.