Cake, cake, cake...blondies!

And now, news from the cakefront...there are sweets to be had...even when life isn't so sweet. Not to be overly dramatic, but I find myself in the throes of yet another boy (or man, rather, since he's got 10 years on me...oh shut up) fiasco...living loving and losing. And still baking away. The dude is moving away far away...to WA to be a part of the reality that, unfortunately for me, does not include me. Apparently our feelings are very much not the same when it comes to pain of leaving/being left. I am incredibly unhappy to report that this incurable romantic, willing to go to the ends of the earth and beyond in her search for real true love, finds herself no more than simply a summer fling. Ouch. I think I need a cookie. That's right, everybody. The skinny girls gonna go eat her feelings. Think I might have two. Oh, Zack. You're a big ass. And now I'll be one, too.

And the beat goes on....

All right, folks...after much time spent slinging cocktails and spending daylight hours being hungover, thanks to free and cheap drinks, looking for work and generally BSing around (mostly watching HBO and eating peanut butter & jelly sandwiches) I find myself waiting for the meaning of life to hit me hard in the face. Not having any real luck here, I've finally found a couple of new jobs and things are looking up! And I'm baking again like crazy!

It's true, I'm not in school at the moment, but that doesn't mean I'm not still teaching myself everything I can about baking, cooking, and decorating cakes...I just started work at Juniors, waiting tables in the evenings, and started working over at the Fresh Market bakery. I've spent my first 3 days there mixing and scooping cookies, making crumb pies (cherry-raspberry-rhubarb & peach-blackberry!), decorating and putting together an 8" heath bar cake [chocolate cake with milk chocolate ganache filling, caramel, and brown sugar cream cheese frosting complete with crushed heath bars on the sides of the cake].

It's wonderful because everyone at FM is talented, knowledgeable, creative, and driven...what an excellent atmosphere in which I find myself continuing on the way to baking paradise...more to follow...this week should be a full one. My nephew, Colin, is turning 1 on August 19th so I'll be coming up with a great big yummy cake for him....plus I'm putting together a fondant tutorial for 2 friends in the near future...need to get more luster dust in gold and pearl...so much baking, so little time! A bientot, lovelies...in the meantime I'll be spreading the love, one cupcake at a time :)

Oy, no CIA for me....

I would like to cry...stamp my feet, throw myself on the floor and beat my fists against the incredibly unfortunate series of events that have just unfolded before me....however, I must be "mature" and tell myself that things happen for a reason...and that eventually whatever will be will be...it's part of the plan...whatever....I cannot be positive about it right now.

As it turns out, there will be no school for me at the moment...or anytime in the next year. Things just did not come together as planned...I need to work things out in my personal life and get my finances in order before that can happen. So, really it's not the fault of the universe that I can't attend school now. Actually it has a lot to do with me, and there are a couple things you should know everyone! I have decided after much deliberation that I would like to study the general culinary arts as opposed to just baking...there is time for baking in my future, but I don't want to exclude cooking in general...it's a dream of mine to open a "real" restaurant one day that will focus on local, seasonal ingredients and incorporate many ethnic ideas to make truly bangin' fusion food. And perhaps maybe one day go on Top Chef. and Win. And use the $100, 000 to open my bakery. Ha! Just wait, guys...it will happen! Victoria's not going down just because school is not in the cards just now...that's the great thing about cooking! You don't absolutely need to go to school...I think I'm motivated enough to be in charge of my learning for now. As long as I maintain my motivation and drive to succeed in the culinary world!!!

In the meantime, I will be working at a couple new places! I will miss Sneakers, but I will be cocktailing at the 1/2 Lounge, so if anyone misses me, you can come over to the lounge and I will serve you fancy drinks! I have an interview tonight at Drink as well, so wish me luck, guys! Keep your fingers crossed for me!

Countdown: to the CIA in 41 days!!!

I can't believe that I will be at school baking every day in just a month and a half! I cannot tell you all how excited I am to be going for my dream...for real this time...I've only put it off since I graduated high school (I am still grateful to Nick for that one....long story) and nearly 5 years later, it's time to go for it! Unfortunately, what with the trying to hang out with friends and work and still manage some small amount of zzzz's, I haven't done much baking lately. I am going to try harder in the next month. Especially since I do get paid to do it at Sneakers...and they really want to have something pretty and tasty out on display. The grapefruit cupcakes actually went quickly...we sold out the second morning, thanks to Emily's table who purchased the 3 that were left from 15 the day before. Yay!
I loved the reaction people had to the idea of grapefruit cupcakes...not thinking it would be that great, maybe...but being quite pleasantly surprised. I must go to work now...sorry I haven't been as vigilant at keeping up with this blog...another thing, along with baking I must put more into. Thanks for staying tuned anyway...must think of a magical cupcake for tomorrow...maybe chocolate macaroon...! Love, Victoria

Brown Derby's Grapefruit Cake Cupcakes

The Brown Derby Restaurant of Hollywood is famous for its Grapefruit Cake with grapefruit frosting...served with a giant thin candied wedge of grapefruit! It's a citrus bonanza~ since we squeeze our own fresh grapefruit juice at Sneakers...I have decided to try this famous cake in cupcake form.

I wanted to come up with something a little different for Mardi Gras weekend and I think these will be great, decorated with purple, yellow, and green! I am debating on what I will make for fondant cut-outs this time...maybe stars, although I would like to make tiny crowns and paint them sparkly gold...I only have tonight to make these, so I am a little short on time to do any really great fondant decorations...should have started last night, but was in incredible food coma from L'Amante...Oh yeah. They didn't have any of the squash blossom fritters, which were actually the selling point for me...but we had pate, fritto misto, penne bolognese, roasted quail, truffled mashed potatoes, potato crusted sea bass w/citrus buerre blanc (!), grilled calamari w/raddicchio, gianduja mousse cake, and lastly...BASIL ICE CREAM W/STRAWBERRIES AND BALSAMIC REDUCTION!!! It was possibly the most delicious ice cream I've ever tried...sweet, herby, refreshing, soft, creamy bright! Ah...and lots of wine and cocktails! Primativo was a very nice, complex & slightly smoky red with a deep inhale but a clean finish... leaving the palate free to explore our feast...and I went with Abby and she got just as food-high as I did which is one reason why I just love her! ♥

Amaretto Cupcakes

This morning, after a fun-filled evening of dinner, movies, drinks and driving around (yup, literally all night...that was fun Katie!) I frosted little buttermilk cupcakes for work...last night I made amaretto frosting with a cup of butter, 1/4 cup amaretto, splash of vanilla, and a couple tablespoons of cream. I love making frosting because i usually just wing the recipe and taste along the way...every recipe i've tried has been different and i like ending up with something a little newer and better every time.

The cupcakes are decorated with star and leaf fondant cut-outs painted with food coloring and brushed with luster dust...over the cupcakes i sprinkled a few colored flake sprinkles just to brighten them up. We actually didn't sell a single cupcake today, although it was very slow...I wish I could just give my baked goods away...they are pretty and tasty and make people smile...I mean, who doesn't like a cute cupcake, anyway?

Triple layer Chocolate Mousse

This morning i am putting together ideas for a triple layer chocolate mousse cake for my friend and co-worker, Carol. Her birthday is today so it must be done by this evening...i think what i will do is mix up a buttermilk and brown sugar devils food cake and bake it in two 8" round cake pans...split each cake into two layers and make my now-"famous" chocolate mousse to fill the layers. I have a little left in my roll of acetate paper so I will lay down one layer of cake, wrap it with the acetate and proceed to layer delicious clouds of deep dark espresso and kahlua flavored mousse with moist dense and buttery-rich slivers of chocolate cake...i might just keep it for myself...

To top it all off, I am going to smooth over the top and edges of the cake and spread a thick layer of chocolate-kahlua ganache on top. This whole extravagant thing will be refridgerated to set the ganache and mousse and then i will decorate with some plain vanilla icing...and chocolate covered espresso beans, possibly....it will be befittting a great lady! woohoo! off to chocolate paradise!