Sladoled

                                          SLADOLED

Jedna osvjezavajuca poslastica za ove vruce dane. Za ovaj sladoled vam samo treba bilo koje voce(zamrznuto)  po zelji i dobar blender/food processor. Sladoled je bez glutena, vegan, vegeterijanski, bez mljecnih proizvoda i dodataka secera. Mi ga pravimo sa raznim vocem ili pravimo kombinacije od nekih a vi ako volite slade uvijek mozete dodati secer ili med da ga zasladite mada ja mislim da voce je samo po sebi dovoljno slatko. Ovo je kombinacija malina i banana i nama je bio super yummy i nadam se da ce i vama. Vegan,Gluten Free,Dairy Free!

Sastojci:

• 3 manje Banane,izrezati i zamrznuti
• 350 g Malina,zamrznutih
• Po zelji: Voce,jagode,borovnice,ananas,lubenica,itd.
• Po zelji: Secer ili med za zasladiti 

Nacin Pripremanja:

1. Banane narezati na snite ili tanje snite ako vam blender bas nije dovoljno jak i staviti u kesu za zamrzavanje i u zamrzivac preko noci. Isto tako uraditi i sa malinama ili koje vec voce budete koristili.Za ovaj sladoled mozete koristiti zamrznuto voce ili svjeze po vama je.Ako imate vec zamrznuto onda vam je proces jos jednostavniji. Staviti u blender i miksati dok nedobijete ujednacenu smjesu.

 2.  Smjesa treba da bude bez grudvica ali i ako se nade koja nema veze. Ako zelite dodajte secer ili med da zasladite ali kao sto sam rekla mi volimo ovako bez secera.

3. Sluziti odmah, ili ostaviti u zdjelu/plasticnu zdjelu i ostaviti u zamrzivac na sat-dva ili preko noci pa sluziti. Od ove kolicine izade oko 1 litar  sladoleda.

 

Zlatna torta za vjencanje

Zlatna torta


Ovo je prvi put da sam radila ovaj nacin dekorisanja torte, sa sljokicama. Vjencanje je bilo za nas prvi gay couple, Meagan and Jaimee.Torta je bila, donja dva sprata cannoli a gornja dva sprata limun torta sa kremom od malina i svjeze maline. Ukrasila sam je sa puter kremom i rucno zlatnim sljokicama, i fondant cvjecem.Iskrene cestitke drage nase cure i mnogo srece i ljubavi u zivotu!
Vjencanje je bilo na jednoj divnoj farmi koja vise izgleda kao luksuzni hotel nego farma, Hayloft on the Arch. Mjesto je fenomenalno!! Isto tako,torta mi je posebno draga jer je ovo nasa oficionalno zadnja torta jer kao sto sam vam vec rekla privremeno zatvaramo nasu bakery ali nismo rekli zauvijek. 

 

Elegantno vjencanje u zlatu

 Vjencanje Elvisa & Francesca 

 

Vjencanje Elvisa &  Francesca je bilo predivno. Njihovo vjencanje se obavilo u istorijskom hotelu Otesaga Resort Hotel u Cooperstown-u. Hotel je smjesten uz predivno Otsego jezero i okruzeno divnom prirodom. Hotel je napravljen jos 1909 godine tako da elegancija i stil 19-og stoljeca daje neku posebnu ljepotu ovom hotelu. Tema dessert stola je bila elegatno vjencanje ali u tonu zlata. Mi smo se potrudili da to bude sto ljepse i na kraju ja mislim da smo i uspjeli jer mladina reakcije prije vjencanja kada je svratila da vidi je bila dovoljno. 
Na ovom radnom stolu proveli smo 7 dana dobrog rada jer bilo je raznih kolaca koji su zahtjevali posebne detalje. Meni je isto tako jedna od drazih svadbi i radova sto smo uradili. Nadam se da ce se i vama svidjeti! 

 

 

 

 

 

 

Da se malo vratim...

Vidim da nisam dugo bila na blogu ali nemoj te mi zamjeriti veoma sam zauzeta a i imala sam neke zdrastvene probleme,kako ja tako i nas najmladi sin. Ali evo vratit cu se polako ali ovaj put pisem na nasem jeziku.
Mnogo toga se izdesavalo, isli smo za Bosnu, vratili se iz Bosne i toliko bili zauzeti sa narudzbama u slasticarnici da nismo mogli dici glave. S posla u slasticarnu iz slasticarnice na posao. Dan za danom, nisti smo spavali a pogotovo ja.U medu vremenu umrla mi je draga tetka rahmetli i za njom i moja draga stara majka rahmetli koje su mi malo otvorile oci oko toga sta mi je tj.nama najvaznije u zivotu. A to su naravno nase zdravlje i sto je jos vaznije nasa djeca. Uvijek su mi i moja rahmetli mama, i majka i tetka govorile, "vrijeme koje provedes s djecom sada je vaznije i vise se pamti nego bilo koji poklon. Djeca su samo jednom mala i vjeruj mi sve pamte. Zato posveti se svojoj djecici a sve ostalo ce samo posebi doci, jer dok se okrenes djeca vise nice biti tu, vec ce biti odrasli ljudi."
 Sve ovo vrijeme rada nismo ni primjetili koliko smo svoju djecicu zapostavljali dok nismo otisli za Bosnu.Tad smo shvatili da su nam djeca a i mi djeci mnogo nedostajali. Tako da smo odlucili vise da ne uzimamo narudzbe i da kad zavrsimo zadnju narudzbu koju smo zavrsili prosle subote,privremeno zatvorimo svoju "bakery".  Doce vrijeme kad cemo i opet otvoriti vrata ali za sada nasa djecica i vrijeme s njima nam je najvaznije. Sve se u zivotu moze nadoknaditi ali izgubljeno vrijeme s djecom nikada. Volimo svoju djecu i nista nam ne moze biti prjece od njih. A nadam se da ce se i moje zdravlje malo popraviti.
Zato za sada zbogom draga nasa Yummilicious Cakes and Desserts i vidimo se i opet.

Uspomena na moju rahmetli milu mamu., dragu majku i tetku. Volim vas i mnogo mi nedostajete. 

Hanka Paldum & Denial Ahmetovic

 

English High Tea Desserts

Last Sunday we had one young couple over for a wedding cake and dessert tasting. We made samples for our cakes but also some of our favorite desserts, French Macarons, chocolate truffles, chocolate bombones, cannoli, puffed pastry with vanilla and lemon custard, meringue kisses and chocolate covered strawberries. This is how it looked! 

Frozen Queen Elsa Birthday Cake

This was my first try to make frozen Elsa out of fondant. It didn't came out perfect but I still think that I did a good job. Next time I will try to make her better. This was the cake topper for the Frozen themed birthday cake for one beautiful girl,Mey. 

French Macarons

I really think that these are one of the best and most delicious desserts ever. French Macarons are definitely one of the favorites with our customers too. They are delicate, beautiful to look at, and most importantly, these little bites of deliciousness are sometimes hard to make. However,with practice you can soon be an expert when it comes to making these delicious cookies. I found the recipe online a few years ago and I have been using it ever since. This recipe is from" Laduree-The Sweet Recipes" book that you can purchase on Amazon if you want.However, I would recommend to you to go on You Tube if you want some video instructions on how to make these delicate cookies. You can make any filling you want, buttercream, chocolate ganache, caramel, strawberry, raspberry, etc. So give it a try!

Mersiha  


Laduree's Macarons 

From Ladurée's Sucre: The Recipes 
Macaron shells 

• 275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
• 250g (2 cups + 1 tbsp) confectioners (icing) sugar
• 210g (6 1/2) egg whites (I used fresh egg whites)
• 210g (1 cup + 1 tbsp) granulated sugar
• a few drops of food coloring gel if you want them in color

PREPARATION 
Macarons

1. First sift the powdered sugar and almond flour.

2. Then whip the egg whites with the granulated sugar to hard peak. Add the food coloring if you want.

3. Then fold the almond flour into the whites and continue to fold the mixture until combined and they are shiny and lava like.

4. Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking or until you can lightly touch them without being sticky(skin can form).

5. Bake them in the preheated oven at 300F  for 15 minutes or until you can cleanly peel the macaron away from the paper.

6. Allow the cookies to cool completely on the baking sheet before you fill them.

 Strawberry Buttercream( adapted from allrecipes) 

• 1  cup diced strawberries
• 1 cup butter, softened
• 3½ cups powdered sugar
• 1 teaspoon vanilla

Directions:

1. Place the strawberries in a blender or food processor and process until smooth. Use a sieve to strain out the seeds and place the strawberry puree in a small pan. Bring to a simmer over medium heat, and stirring frequently, cook until it reduces by half. Remove from the heat and cool completely.
2. Beat the butter until light and fluffy. Add in 1 cup of the powdered sugar and the vanilla and beat on low until combined. Add in ⅓ of the strawberry puree and beat to combine, followed by 1 more cup of powdered sugar. Repeat with another ⅓ of the puree and 1 cup of powdered sugar. Add in the remaining ⅓ of the strawberry puree, beating until combined, and then the remaining ½ cup of powdered sugar. Beat until light and fluffy. Add a few drops of red food coloring if desired to enhance the color.

To assemble the macarons:

1. Take 2 similar sized macarons and pipe or spread some of the buttercream onto the flat side of one of the cookies. Place the flat side of the second cookie down on the buttercream. Repeat with the remaining cookies.
2. Macarons are best once they have aged at least a day. Store in an airtight container in the fridge. Let them come to room temperature, about 20-30 minutes, before eating. They also freeze very well.

Chocolate Ganache Filling:

• 8 oz bittersweet chocolate,finely chopped
• 1 cup heavy cream

Directions:

1. In a small saucepan add your cream.  Place on a stove and gently bring to a boil. 
2. Meanwhile place chocolate in a bowl.  Place bowl over a pot of simmer water (making sure that no water is touching the bowl and gently stir until the chocolate is melted). Add the heavy cream and stir until well combined.
3. Place your ganache mixture into your fridge until it is at the right pipping consistency.  This should take about 20 minutes.

• Enjoy! 

Tres Leches Cake or Three Milk Cake

One of our favorite cakes ever since we start making it. It's very dense,light, and moist cake, that's sweet but not so sweet and  topped with whipped cream.  It's soaked in a evaporated milk, sweetened condensed milk,and whole milk or heavy cream.Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or with coconut milk—making it cuatro or cinco leches.It's very delicious cake. This cake is very popular in Latin America,especially Mexico and Nicaragua but also Dominican Republic and Puerto Rico. Very easy to made so you wont be disappointed. I find the recipe on the internet a few years ago and it's really good. Enjoy! 

For the Cake

•  Ingredients:

• 1 cup + 2 tbsp cake flour (or use 1 cup all purpose flour/maida)
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Egg, separated
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream

• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. I used an 8 inch pan which was 2" deep. Sift and  Combine flour, baking powder, and salt in a large bowl.
2. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
3. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form.With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined.
6. Pour into prepared pan and spread to even out the surface.Bake for 30 to 40 minutes or until a toothpick comes out clean.Allow to cool.
7. Combine condensed milk, evaporated milk, and heavy cream in a bowl.
8. When cake is cool, pierce the surface with a fork several times.
9. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. 
10. Allow the cake to absorb the milk mixture for 10 minutes. A trick if you find that its very soggy inspite of not pouring in all the milk mixture - let it sit in the fridge for some time.
11. Decorate with whipped cream and some fruit of your choice. 

Bon Appétit