This week in the Bakery

This has been a busy week in the bakery, what with the catching up, keeping up with orders and unpacking all the fun stuff I brought back. Here's a sneaky peak of what went down. 

The arrival of my 2014 Best in Ireland award was the highlight of the week!

This week started by working from home, due to continued holidays in Montreal, due to flight cancellations, due to freezing weather. Here I am getting cracking on the Caryna's Cakes New Years cards. Sharpies - check. Spreadsheet - check. Chai Latte - check.

I came across this Boon drying mat and accessories in Target. It's intended for baby bottles and all of their tiny fiddly attachment bits. I saw it and had a vision...

This is the perfect solution for hanging piping tips to dry. The plastic grass keeps piping bags open and aerated while they dry. And it adds a touch of springtime to the sink area. What sink area could't do with a bit of springtime?

This is a photo of me gleefully measuring butter while modeling my new favorite apron. It's made of linen, it has pockets, it's adorned with beautiful embroidery and, most beautifully,  it belonged to my friend Benjy's late grandmother. 

Baking is like the Oscars sometimes. As you can see, I went for a costume change here to finish the butter measuring with added flair and drama. This is apron number 2 in the collection.

Here I am sporting apron number 3 as I move on to sieve the flour, most stylishly. I am so touched by the gift of these aprons and I will take very good care of them. They go in the "Good Aprons" pile. It's a touching show of my friends Benjy and Shari-Ann's support for Caryna's Cakes.

Not surprisingly, the Fruit & Nut Bar (which is wheat-free and sugar-free) was a best seller this week. Customers seemed to be opting for oats over chocolate of late. I predict a tide change at the start of February, as heart shaped chocolate boxes start popping up everywhere, luring the best internationalists into their luscious, dark depths.

Website: www.carynascakes.com

Twitter: @carynascakes

Facebook: Caryna's Cakes

Phone: 086 0703425

Address: Terenure Enterprise Centre, 

17 Rathfarnham Road, Terenure, 

Dublin 6w, Ireland

This week in the bakery...

This luggage got me a honk from the airport buggy. 

This has been a very happy new year so far. I've been away from the bakery, but the bakery is never far from my mind. Even as I inch across the sheets of ice using the 'slidey footwork technique' in Montreal, I am thinking about how to bring the food I love back to Dublin, in the form of cake. Here's a glimpse of my week away from the Caryna's Cakes, thinking about the Caryna's Cakes. 

We went to an old timey Montreal exhibition.  I of course took interest in this antique bag of sugar

We had a classic lunch at Schwartz's - Smoked Meat sandwich, dill pickle, fries, karnatzel and a cherry Coke (Schwartz's is a famous Montreal deli. So famous, they made a musical about it, which I have not seen and so cannot recommend)

We  hopped over to an adorable artisan bakery Boulangerie Les Co'Pains D'Abord (translation of pun: friends first), where I was treated to a delicious Lavandrier 

This little lady was an excellent tour guide of Syracuse New York 

We had a delicious brunch at Alto Cinquo, Syracuse

I love brunch. I love Huevos Rancheros. I loved these Huevos Rancheros, along with this crispy turkey bacon and Mexican Hot Chocolate Mocha

It was really nice of Mollie to treat us all to brunch

We wandered a block to a local bakery Picasso's Pastries and Cafe, and each picked a treat

My flight back to Dublin was cancelled. I sure hope it has nothing to do with the suspicious bags my mother is helping line my suitcases with (It's actually Maple Sugar. Did you hear that Airport Security? Maple Sugar!) The lengths I go for Caryna's Cakes...

Caryna's Cakes

………………………………..

Website: www.carynascakes.com

Twitter: @carynascakes

Facebook: Caryna's Cakes

Phone: 086 0703425

Address: Terenure Enterprise Centre, 

17 Rathfarnham Road, Terenure, 

Dublin 6w, Ireland

Black Apple Cake

I'm not very gung-ho on this whole Halloween thing. There are few but very specific things that give me the heebie jeebies. I'm talking creepy dolls (including but not exclusive to ventriloquist dolls, harlequin dolls, marionettes), insects, clay-mation, clowns (this extends to all manner of circus folk) and creepy children. Any of these things in isolation is bad enough. Start combining them, and I'm cowering and hiding for safety behind a baby (This happened with a mime on stilts at a farmers' market one sunny Sunday. I'm not proud of it, but I was left with no other choice). I wouldn't call it fun and I certainly wouldn't call it a "holiday."

http://www.goodhousekeeping.com/cm/goodhousekeeping/images/KO/gidget-elton-john-lg.jpg

Then there's the costume element. In Canada we call it "dressing up". In Ireland we call it "fancy dress". In Canada "fancy dress" means dressing fancy. Confusing, right? Long story short, I'm slightly traumatised from rolling up to a "fancy dress" market in a Dublin city centre pub to sell cakes, dressed as Raphael, the Teenage Mutant Ninja Turtle (tin foil sais and all) only to be the sole costumed vendor among a group of strangers wearing fancy hats. No change of clothes. Nowhere to hide. Making matters worse, I used that very same costume for Halloween and was beaten for best costume by a girl dressed up as a sexy iPhone. 

(I'm also really not into the strange costumes that people dress babies in to pose for pictures, with the exception of this one)

http://www.afewofmyfavorites.com/2011/11/my-favorite-halloween-costume.html

I object. You won't find me baking bloody cakes covered in cobwebs and gravestones with zombies clawing their way out of it. No eye balls. No witch fingers. Not even pumpkins (by virtue of negative association). I'll use the theme loosely and make something that's actually appetizing. This year I dedicated my Halloween bake to a great local coffee shop. Here is my Black Apple Cake, an homage to one of my favorite Dublin coffee shops - the Black Apple Cafe.

The Black Apple Cafe is one of the coffee shops that I am very proud to do business with. It's a family-run spot in Harold's Cross and has become increasingly popular since opening in May 2012. The neighborhood was in need of a friendly, comfortable food stop serving excellent coffee, the best cakes (ahem...) and delicious meals. Black Apple took a brave chance in an area that was previously unlucky for many before them, and I sure think it was worth it. The sausage rolls are unreal. Truth be told, it's the only shop I supply that I actually frequent as a customer. It has a lovely genuine, laid back, warm atmosphere and is the kind of place you can sit down and soften in to. Everyone should have one of these cafes in their life. 

Black Apple Cafe

http://www.blackapple.ie

208 Harolds Cross Road, Dublin 6

Black Apple Cake

Ingredients:

340g Cream Flour

15g / 1 Tbsp Baking Powder

2.5g / 1/2 tsp salt

150g Irish Butter

600g eating apples, like Braburn

180g sugar

100mL milk

3 Irish Free Range eggs

5g / 1tsp Pure Vanilla extract

50g Demerera Sugar

2.5g/ 1/2 tsp cinnamon

1. Line a 10" round cake tin and preheat the oven to 190 degrees C.

2. Peel and slice 600g eating apples. Toss in 180g sugar. Set aside

3. Sieve the flour, baking order and salt. Rub in the 150g butter.

4. Stir in the prepared apples.

4. Whisk the milk, eggs and vanilla to combine. Add to the dry ingredients and apple, and stir well to form a soft dough. Pour into your cake tin.

5. Mix the Demerera sugar and cinnamon. Sprinkle on top of the cake and bake for about 40 minutes, until the colour is golden and the cake springs back to the touch. Cool completely.

For the Blackberry glaze, combine 250g sifted icing sugar and 15g / 1Tbsp fresh lemon juice. mix until very smooth. Add 100g fresh blackberries and squish them into the mix, using a fork. Allow chunks of blackberry to remain. Drizzle over the cooled apple cake and top with fresh blackberries. 

Enjoy!

Beer + Cake = Love

A looming VAT return deadline that I’m procrastinating on and a sudden revisit from the summer weather nudged me to finally get back into posting words on this blog. I have just the bind-blow to share with you. Check your judgments at the door. Wait for it… Cake and beer. I’ll let that pairing linger in your brain for a moment. Allow your reaction to gradually shift from, “Huh? That’ll never work,” to “Huh! Who knew that could work?!”

I’m here to tell you that it works. With special attention paid to the prominent and subtle flavours and textures of cakes, and the prominent, subtle, and lingering flavours and fizziness of quality craft beer, you can experience a rarely visited taste combination. And a tasty combination it is.

Photo courtesy of Sharon Gunter of www.gunternation.com

Caryna’s Cakes hosted a Cake + Beer tasting event way back in the summer. The lovely gentlemen of Beoir; John of The Beer Nut and Reuben of A Tale of Ale were kind enough to consult on pairings in advance of the night, and guide the tasting at the event. Their expertise on the brewing process, of Irish craft breweries and tasting delicious beers really elevated the event from, “This tastes good,” to “that is very interesting. This tastes good. I’m learning and drinking beer and eating 5 pieces cake at the same time. Being an adult isn’t that much of a bummer after all.”

Photo courtesy of Sharon Gunter of www.gunternation.com

Lime Coconut Macaroon cake was paired with Dungarvan Helvic Gold & Thyme Infused "Clara con Limón" (which is a spritzer)

I knew what variety or cakes I wanted to bake, although left the final recipes fairly loose until I knew exactly which beers we would be serving. I knew for sure that I wanted to serve nothing less than Irish craft beer. I am in deep love with Irish craft beer. Fittingly, I am also in deep love with cake. It turns out no career would suit me better.

Baked vanilla bean cheesecake was paired with White Gyspy Dubbel 

There were slim pickings on the Google to guide me on how exactly to pair beer and cake. But I knew it could be done. Cuilan and Sally from White Gypsy Brewery in Tipperary showed me that it could be done. It was a taste of his Belgian Dubbel paired with a chocolate raspberry cheesecake that set me off in the first place. It seemed that Caryna’s Cakes and Beoir would be hosting Ireland’s very first ever in the country on the planet Irish Craft Beer and Cake Tasting event. Ever.

Peanut caramel brownie was paired with Dungarvan Copper Ale

The general rule for tasting pairings is to go with either flavor matching (from example, the caramely notes in the Dungarvan Copper Ale complimented the caramel coating on the Peanut caramel brownies) and/or opposites. Here’s what we served:

Thyme-infused "Clara con Limón" with Dungarvan Helvic Gold & Lime coconut macaroon cake

O'Hara's Leann Follaín & Chili chocolate tart

Dungarvan Copper Ale & Peanut caramel brownie

Mac's apple cider & French crepes served with rhubarb apple compote

White Gyspy Dubbel & Baked vanilla bean cheesecake

As my grandfather Gica would say, "It was DELICIOUS." (Food love is in my blood)

Give (a) piece (of cake with beer) a chance.

I'm not one bit ashamed of that.

Caryna

www.carynascakes.com
@carynascakes

Seeking inspiration

Sunday was filled with inspiration. It all began with sausages...

Nothing says "this day is going to be great" than kicking it off with sausages as cooked by an Irishman (I'm handy in the kitchen but I'm plain garbage at cooking sausages. I believe it's a skill born unto you). I put on warm boots and headed for the hills. The Wicklow mountains, actually. We were going to spend the day in Macreddin Village, tasting the many delicious tastes to be tasted at their annual Wild & Slow event. We heard talks by Darina Allen about forgotten skills and Philip McCabe about honey. I came out of it inspired, vowing "I'm going to make jams!" Aidan came out of it inspired, vowing, "I'm going to be a beekeeper!" We ate many kinds of wild game and were inspired to bring some home and experiment with some recipes ourselves. We bought a ton of Irish mushrooms and Irish syrups (I was inspired to drink some whiskey and rose hip syrup before taking to this computer). I went home really believing in my vision for my own little food company.

Here's a lesson for you: Don't open your e-mails on a Sunday evening. Do as I say, not as I do. It was one of those e-mail that bombs in your tummy. The kind that announces a large and unexpected expense. Whatever I spent that day on delicious, magnificent, inspiring Irish food products...well multiply that by X and that's what I have to fork out. That smarts.

I am more active than reactive. I'm plain garbage at negotiations (that skill is born unto you, much like sausage preparation). But I believe hard. I have the gift of making a vision so real in my mind that I can make myself believe that it's already happening. If I focus enough, I am a professional baker. I have a baking company and I work for myself. I can choose to work on projects that continually inspire me. I can take my company in directions that are determined by my inspirations and by sentiment. I bake cake and people eat it. And enjoy it. In business, as in life, it sometimes serves best to focus on the good stuff and pour your energies there. That's where ideas linger, multiply and become inspirations.

Caryna

Calling estate agents

 Wa hey! It's been nearly a year since my last post and I'm ready to go again. I haven't been absent due to lack of interest. Actually, I've been super busy ever since getting my Irish citizenship (wa hey!) and therefore the green light to go full steam ahead with Caryna's Cakes. A lot has changed. Finishing the Baking and Pastry Arts Management certificate left me time to bake for more clients and in theory, more time to sleep and eat (in reality it just left time for more and more clients. Sleep is unfortunately still a privilege and I'm working on allowing myself fewer "meals on-the-go,"a.k.a. baby food in squeeze packs. Sounds gross but surprisingly tasty and mostly convenient).

Selling cakes like a nomadic baker has its perks and drawbacks. I'm itching to settle down and have a dream bakery to call my own. I'm on the lookout for the perfect premises where I can continue to supply cakes to independent coffee shops and make even more fancy occasion cakes. Mostly, I dream of the day I can bake cake and sell cake in the same place, at the same time.

My first stop: Estate Agents. I need options and it seems that the pickin's are slim. Help?


Caryna

Bonus!

For 10 Bonus points, what is this???

Answer: An egg piercer (or Salmonella carrier, as mom called it this morning). It is used to pierce the bottom of a raw egg before boiling it to prevent the egg from cracking while being boiled