Thursday, September 2, 2010

Candy Buffets!

Wondering what the new trend in wedding and party events are?  Well check it out!

Wednesday, August 25, 2010

Wedding Cakes on a Budget

Just because you can't afford to spend $1,000.00 on a wedding cake doesn't mean you can't get a great tasting and elegant looking cake.  Know your budget, know your limits, but still know that there are always possibilities out there.  Many of us cannot afford to spend a lot of money, but still want some cake.  Though budget determines a lot, there are ways to have your cake and eat it too!

For more information read the following article:

For more cake tips check back soon!

Tuesday, August 24, 2010

Tips on the Perfect Pound Cake

Curious how to get that pound cake recipe to turn out the photo on the recipe?  Who wouldn't!  Try these tips and tricks as well as the recipe provided in my article!

For more tips and articles check back here or at  Follow me on Twitter!

Kali's Top 10 Wedding Venues

Not sure where to host your wedding this year?  I have reviewed my favorite Top 10 Venues out here in the Salt Lake area.  You can find my article at Kali's Top 10 Venues.

Have a friend or family member getting married?  Share the site with them!  I'm sure they will appreciate it.  It's hard to know what venues allow what, cost the most, or even have the right appeal.  At least now you have a good idea about where to start your search.

Thursday, August 19, 2010


August 17, 2010

On August 17th, I did a small catering job and wedding cake for a bride named Shurna.  They met me at the Utah Bridal Expo this year at South Towne.  The event was held at Le Jardin in Sandy.  I have been to this venue about five times now.  For those of you who have never been there, it's a set of greenhouses.  They are full of flowers, stone walkways, and gorgeous arches.  It's a really pretty venue.  My only problem with this venue is that it gets really warm.  It is, after all, a greenhouse.

Le Jardin

Shurna ordered a Romantics Platter which is chocolate covered strawberries, pretzels, butter cookies, and marshmallow bon bons.  She also ordered the Cookie and Brownie Platter which consists of brownies and assorted cookies.  Her colors were pink, gold, and white and she was going for a very elegant theme to the entire wedding.

Le Jardin was about 75-80 in there.  It was hot.  Not a good place for chocolate covered items.  I placed each tray upon another tray filled with ice.  However the chocolate was getting soft no matter what.  I had warned the bride of this previously though.  So there wasn't much to be done.  It was a beautiful reception.

Trays and Set Up

I placed rose petals around the trays and labeled each tray as well

Chocolate Covered Pretzels

Chocolate Covered Strawberries

Chocolate Covered Butter Cookies and Brownies

White Fondant with Gold Pearls
Serves 125

Strawberry Swirl with Chocolate and Vanilla Creme Filling

Tuesday, August 10, 2010

Buttercream: Move Aside Betty Crocker!

I get a lot of clients that really do not know what buttercream is.  Many compare buttercream with "frosting".  Frosting being that canned crud you find in the grocery store (Sorry Betty Crocker, it's true).  It's overly sweet, grainy, and stiff.  Basically it is the definition of "gross".  A lot of people do not know how to make buttercream, therefore they buy this little jar and call it golden. Well lets fix that today, shall we?

First of all, there are several types of buttercream (and no, Betty Crocker or Pillsbury jar frostings are not one of them):

Simple or American Buttercream - This is your standard buttercream that many homemakers use and even some commercial bakeries.  It consists of fats creamed together and then powdered sugar beaten in.  Flavorings and colors can easily be added to this batch.

Decorators Buttercream - This is also known as "Rose Paste".  It is creamed much less than Simple Buttercream and used for decorations (i.e. roses).

Pastry Cream Buttercream or German Buttercream - Made by beating together pastry cream and softened butter.  Not a very stable buttercream and is usually used for fillings.

Italian Buttercream or Swiss Buttercream - Boiled water and sugar (simple syrup) is cooked to the softball stage and poured over beaten egg whites.  Butter, flavorings, and colors are then added.  This is the most stable form of buttercream and is used by many wedding cake decorators and bakeries.  This buttercream has an eggy aftertaste at times.

Buttercream Fondant - Made by beating equal parts of buttercream and fondant until smooth.  Does not harden over like normal fondant, but is much more pliable. However, in high heat this tends to break down.

Which is better?
Well depends on the use.  If you are just making a simple round for a family party, go with the Simple or American Buttercream.  If you are making a wedding cake or have a larger tiered cake (and especially if it will be outdoors), I recommend Italian Buttercreams.  Decorators Buttercream should only be used for roses and other buttercream decorations that you need to stand up.  Do not use it just to ice your cake.  Buttercream fondant can be used in place of normal fondant, however just remember that in high heat or humidity it will fall apart.  Pastry Cream Buttercream should ONLY BE USED FOR FILLINGS.  Do not frost a cake with this.  One, it's a pastry cream.  Two, it will break down.  Three, only use this as a filling if you plan on keeping the item in a fridge. 

Classic American Buttercream
1/2 C. Shortening
1/2 C. Unsalted Butter
2 T. Milk or Heavy Cream
1 t. Extract
4-6 C. Sifted Powdered Sugar

1.  Cream fats until fully incorporated.  Slowly stream in milk until mixed.  Whip for two minutes.
2.  Add extract.
3.  Slowly add powdered sugar until buttercream has reached the consistency you desire.  I prefer it to stick to the paddle when you lift up your mixer.

And there you have it...BUTTERCREAM.  True, American, creamy and sweet buttercream.  Now, go out there and make yourself some buttercream.  It's quick, it's easy, and you can frost cupcakes, cakes, cookies, or whatever.

Happy Eating!

...and no more jar frosting.  Please.

Sunday, August 8, 2010

Brailsford Wedding

August 7th, 2010
Susan and Roland

Yesterday I catered a wedding of about 150 people for Susan and Roland.  Let me start by saying Susan and her family are BY FAR my most favorite clients.  They were so laid back, left decisions up to me, and were so grateful for our services.  Her mother tipped myself and my server for working so hard and then came back later and tipped us a second time because the guests were commenting how great it was.  The bride, Susan, gave me a hug and everytime she passed by me just kept saying "thank you".  They are a great family.

When we first arrived to the catering site (which is outside) it was POURING rain.  Winds were blowing over vases, knocking off tablecloths, and it even started to hail.  We put everything inside the house's kitchen, but ultimately unless we could set up outside we were going to be behind schedule.  Originally appetizer service was going to start at 5:30pm.  The rain did not cease until close to 5:15pm.  Everything was behind schedule, tablecloths were soaked, and flower vases ruined.  The bride, groom, everyone still had a smile on their face.  They were just happy to be getting married.  They didn't care.  Honestly, this is how it should be.

Once the ceremony finally got going we began to set up.  Everything went smoothly and we served at 7:00pm.  Guests lined up to eat and came back for seconds.  This was the funnest wedding I have been to in awhile. Guests were laughing, dancing, drinking, and everyone was having a good time.  The toast was almost like "Comedy Centrals Roast".  It was hilarious.  When we left people were still partying and I have a feeilng they were going to be there all night.  My type of wedding.

I did not get a chance to take photos before the event.  This was taken after eating.  I will get more from the photographer.

The Menu
Thai Chicken Skewers with Spicy Peanut Sauce
Fruit Trays
Vegetable Trays
Fresh Spinach Salad with Red Wine Vinegrette
Pulled Pork Sandwiches with Honey BBQ
Turkey, Swiss, and Avocado Ranch Sandwiches

The cake was my FAVORITE PART.  The bride loved my "Ashley" cake design.  We changed out the colors and flowers, and I have to say I almost like this one more than the original.

The Cake
Bottom Tier - Peanut Butter with Chocolate
Middle and Top Tiers - Raspberry Lemonade

The cake had brown fondant, ivory ribbon border, ivory piping, and fall colored flowers.  These colors really went with the theme they had going outside.  Everything was brown, green, and orange.  It was gorgeous.  Especially on the setting of a horse farm.

So many guests just came up to look at the cake.  One lady asked for my card because two of her daughters are getting married this year and she wants to use me!  I have to say, this cake fits the bride's personality.  Laid back, fun, and awesome.

How much would I charge for this cake?  This cake is $400.00 and serves 150 guests.  Topsy turvy cakes are the hardest type of cake to make, therefore you have to pay top dollar for them.  Not to mention the piping detail on the sides.

Aside from the rain, hail, and heavy winds, we did have one set back.  Once the cake was assembled, the cake table began to sink in the wet ground and lean to the same side the top tier is already leaning to.  This made the top tier start to slide to the side more.  I placed two dowels in the cake to prop it up, then covered them with flowers.  While myself and my server steadied the cake, three men from the bridal party lifted the table and placed two by fours underneath.  Once done, the cake was stable again.  She held strong the rest of the night! The florist also shorted me on the flowers.  These types of cakes take LOTS OF FLOWERS.  So I had to steal pieces here and there from the centerpieces.  Daisy here, hydrangea there, but in the end, I got enough flowers to cover the cake.  Phew.  If they are not covered, all you see are the foam and supports.  Let's just say, not very pretty to see.

By far my favorite wedding.  Food, cake, and the bridal party.  Everyone was awesome, everyone loved the food, and the family was gracious. 

Happy eating!