{PDF} 365 Unique Cake Recipes
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The Fruitcake Capital of the World
Georgia Southern University Digital Commons@Georgia Southern Management Faculty Presentations Management, Department of 2013 The Fruitcake Capital of the World Sara J. Grimes Georgia Southern University, [email protected] Michael P. McDonald Georgia Southern University, [email protected] John Leaptrott Georgia Southern University, [email protected] Follow this and additional works at: https://digitalcommons.georgiasouthern.edu/management-facpres Recommended Citation Grimes, Sara J., Michael P. McDonald, John Leaptrott. 2013. "The Fruitcake Capital of the World." Management Faculty Presentations. Presentation 27. https://digitalcommons.georgiasouthern.edu/management-facpres/27 This presentation is brought to you for free and open access by the Management, Department of at Digital Commons@Georgia Southern. It has been accepted for inclusion in Management Faculty Presentations by an authorized administrator of Digital Commons@Georgia Southern. For more information, please contact [email protected]. OC13061 The fruitcake capital of the world Jan Grimes Georgia Southern University Michael McDonald Georgia Southern University John Leaptrott Georgia Southern University Abstract Two different fruitcake companies in the same small town are discussed and their widely different strategies are presented. Each of the entrepreneurs began working with a “master baker” as little boys but later followed different paths to develop a successful fruitcake business. A brief history of the fruitcake is offered as evidence that the product has been around for hundreds of years and will likely not go away anytime soon in spite of the ridicule and humor that has surrounded fruitcakes during the past twenty-five years. Keywords: fruitcake, entrepreneurship, family-owned business, strategy, competition The fruitcake capital OC13061 INTRODUCTION According to legend, the fruitcake, was first made during the Roman Empire. -
Sex and the City 2 Uncovered
ISSN: 1465-1998 WEDDINGCakes WIN A DESIGN SOURCE a glamorous stay Issue 36, autumn 2010 £4.99 in the city for two plus fabulous Over 250 wedding inspirational accessories new designs Hundreds Sex and of top cake designer the City 2 contacts SECRETS UNCOVERED Ron Ben-Israel reveals how he made the star wedding cake SQUIRES KITCHEN MAGAZINE PUBLISHING The UlTimaTe gUide To choosing yoUr wedding cake Sex and the City 2 UnCoVered If you’ve already watched Sex and the City 2 then you’ll have seen the stunning tiered white wedding cake dripping with Swarovski crystals – an inspiration for brides and cake designers alike. We spoke to American cake decorating sensation, Ron Ben-Israel (right), who revealed how he and his team made the star wedding cake. How did it come about that you made the wedding cake for Sex and the City 2? We were contacted by the team of set designers for the movie who had seen our work in the media. We’ve also cooperated in the past with Swarovski Crystal to showcase their newest products on cakes. How did you come up with the design? We were given the parameters by the set designers: an elegant, white, over-the-top wedding setting. Interestingly, the design didn’t call for the use of sugar flowers, for which we are well known; the key words were “frozen water” and “sparkle”. There was to be no colour in the cake, just white, transparency, and reflection of light. We started looking at chandeliers for inspiration, but most of the shapes had too much flare on the bottom to become elegant cakes. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
Birthday Cakes: History & Recipes by Mary Gage & James Gage
Birthday Cakes: History & Recipes By Mary Gage & James Gage Copyright © 2012. All Rights Reserved. No portion of this article may be republished without written permission from the authors. www.NewEnglandRecipes.org History and Origins of Birthday Cakes & Candles The tradition of celebrating a person’s birthday with a birthday cake and lit candles originated in 18 th century Germany. In 1746, Count Ludwig von Zinzendorf of Marienborn Germany celebrated his birthday. Andrew Frey, one of the guests, gave a detailed account of the party: “… the Houses to be illuminated on that day, which was accordingly done. They fetch Waggons full of Boughs, and with them covered the whole inside of the Count’s Hall, which is a hundred feet long, and forty wide … that it looked like an Arbour, and also hung up three brass Chandeliers, each of seven candles. In it also are four Pillars which were hung full of Lights spirally disposed. Wooden Letters above two Feet long were made to form the Name of LUDWIG VON ZINZENDORF, and these being gilded with Gold, were fixed to the Wall amidst a Blaze of Lights. The seats were covered with fine Linen set of with very sightly Ribbons. A Table also was made, representing the initial Letters of the Name of the Person who was the Subject of the Festival; there was a Cake as large as any Oven could be found to bake it, and Holes made in the Cake according to the Years of the Person’s Age, every one having a Candle stuck into it, and one in the Middle; the Outside of the Court was adorned with Festoons and foliage …” [Frey, 1753: 15] In Germany, children’s as well adults’ birthdays were also celebrated with birthday cakes. -
Master Thesis
Front image ‘Houses on the Move, Proposal for a Retreating Village’ Smout Allen 2007. Pen on paper. (via sophienesss) http://drawingarchitecture.tumblr.com/post/20845597312/houses-on-the-move-proposal-for-a-retreating MY HOME IS MY CASTLE Master-thesis composed within the scope of the MA Cultural Anthropology and Development Sociology at the University of Leiden 2013 by Kim van Drie (0829420), [email protected] Supervisor: Dr. Sabine Luning CONTENTS ACKNOWLEDGEMENTS ................................................................................................................................... INTRODUCTION: MY HOME IS MY CAS TLE ........................................................................................1 METHODOLOGY .................................................................................................................................................... 3 THE FIELD: SOUTH AFRICANS ON THE MOVE TO THE NETHERLANDS........................................................... 6 THEORETICAL DEBATES .................................................................................................................................... 10 Home .............................................................................................................................................................. 10 Globalisation and migration ...................................................................................................................... 12 Identification and belonging: Imagined communities .......................................................................... -
Chapter 4: Results
CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)). -
Bakery Order Form
Greenwood Lake Bagels & Bakery 93 Windermere Avenue Greenwood Lake, NY 10925 845-595 -1688 [email protected] Greenwoodlakebagels.com Bakery Order Form Name: Address: Phone Number: Email: Pickup Date Time: Qty Babka: Traditional Muffins Loaf Cinnamon $2.99 $9.99 Chocolate Bread: Country White Loaf EverythinG $9.95 Irish Soda Bread Muffins: Apple Cinnamon Blueberry Bran Chocolate Chip Muffins Corn $2.99 Cranberry OranGe Lemon Poppy Other: Add Crumb Topping: $0.20 Scones: Blueberry Chocolate Cherry Chocolate Chip Coconut Blackberry $3.29 Glazed Lemon Lavender & English Tea Raspberry Chocolate Raisin Frittata or Quiche: Bacon & Cheddar Breakfast Meat Lovers Ham & Swiss $22.95 Lorraine Spinach Feta VeGGie *Gluten-Free Available Upon Request with an Extra CharGe Qty Fruit Pie: Apple Berry Hand Pie 6” Pie 9” Pie Cherry $7.95 $12.95 $17.95 Other: ________________ Add Crumb Topping: +$2.00 Nut Pies: Mixed Nut Hand Pie 6” Pie 9” Pie Pecan $8.95 $13.95 $18.95 Maple Walnut Cream Pies: Banana Coconut Custard Chocolate Hand Pie 6” Pie 9” Pie Lemon MerinGue $8.95 $13.95 $18.95 Key Lime Peanut Butter Booze Infused Pies: Baileys Bourbon Hand Pie 6” Pie 9” Pie Kahlua $9.95 $14.95 $19.95 Jamison Other: Turnovers: Apple Blueberry $3.49 Cherry Cakes: Apple Bourbon Cake $49.99 Black & White Bundt Cake $29.99 Black Forest Cake $29.99 Berry Cheesecake $42.99 Birthday Cake $27.99 Carrot Cheesecake $64.99 Cheesecake $39.99 Lemon Chiffon Cake $24.99 Swiss Roll Cake $39.99 Cupcakes: Dozen Espresso Martini Cupcakes $3.99 $45 Bailey’s Chocolate Cupcakes $3.99 $45 Prosecco Cupcakes $3.99 $45 Chocolate Chocolate Cupcakes $2.99 $33 Vanilla Vanilla Cupcakes $2.99 $33 Cookies/Cake Pops: Almond Joy (LarGe) $3.00 Bunny Cookie with Names $3.00 Banana Chocolate Chip (LarGe) $3.00 Black & White (LarGe) $3.00 Chocolate Chip (LarGe) $3.00 GinGer Snap (LarGe) $3.00 Health Cookie (LarGe) $3.00 Oatmeal Carrot (LarGe) $3.00 Oatmeal Raisin (LarGe) $3.00 Cookie Platter (3 Dozen) $29.99 *Gluten-Free Available Upon Request with an Extra CharGe . -
Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼
Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼 Prep time: 60 minutes Make time: 60 minutes Total Time: 2 hours Yield: 12 mooncakes (50g each) Ingredients: Snow Skin Dough: 200g Snow skin premix powder 40g Vegetable shortening 200g Water (in room temperature) A few Coco powders/ any food powder (optional) 1 cup Cooked flour to dust the mooncake and the mold Filling: Half of a Chocolate Cake (break it into pieces): I used this recipe from Add a Pinch. Chocolate Ganache: I also used the recipe from Add a Pinch to make my chocolate ganache. Chocolate covered rice crispies (optional) Milk Instructions: For the Filling: 1. Bake a chocolate cake and break it into pieces. 2. Make a batch of chocolate ganache. After it cools down, add some chocolate cereal for a better texture. 3. Mix both chocolate cake and the ganache together. and add some milk to make it creamy. 4. Put it in the fridge. Chill for at least an hour. For the Snow Skin Dough: 1. Mix all the ingredients together, and add some Coco powder for the color of the dough. 2. Put it in the fridge. Chill for at least an hour. Making the Mooncakes: 1. When both chocolate mixture and the dough are firm enough to handle, divide them into 25g portions each and roll into a ball. 2. In the meantime, put about a cup of flour into a steamer to steam it for 5 minutes. Take it out and cool down. 3. Flatten the dough. Place the filling into the center of the dough. -
Banana Blue Monster Butter Pecan Banana Cream Pie
BANANA BLUE MONSTER BUTTER PECAN Banana flavored Ice Cream Blue Vanilla Ice Cream with Oreo® Cookies Butter Pecan flavored Ice Cream with Using Fresh Bananas and Nestle® Chocolate Chip Cookies Whole Roasted, Buttered and Salted Pecans BANANA CREAM PIE BLUE MOON CAKE BATTER Banana Ice Cream with Marshmallow Ripple Blue Raspberry Yellow Cake Batter and Sugar Cookie Gems flavored Ice Cream flavored Ice Cream BIRTHDAY CAKE BLUEBERRY COBBLER CHEESECAKE WITH OREO® Cake Batter Ice Cream Vanilla Ice Cream Cheesecake flavored Ice Cream with Cheesecake with a Blue Butter Cream Ripple and Sprinkles with Blueberry Ripple and Sugar Cookie Gems Chunks, Oreo® Pieces and Oreo® Crumbs BLACK CHERRY BROWNIE DOUGH CHERRY VANILLA Black Cherry flavored Ice Cream Chocolate and Vanilla Ice Cream Layered Vanilla Ice Cream with Whole Black Cherries with Cookie Dough and Brownie Pieces with Whole Maraschino Cherries BLACK RASPBERRY BUCKEYE CHOC. PEANUT BUTTER BROWNIE Black Raspberry Peanut Butter Ice Cream Chocolate Ice Cream with Reese’s Peanut flavored Ice Cream with Fudge Ripple and Buckeye Candy Pieces Butter® Ripple and Brownie Chunks CHOCOHOLIC CHUNK CHOCOLATE PECAN GRAHAM CENTRAL STATION Deep Dark Chocolate Ice Cream Chocolate Ice Cream Graham flavored Ice Cream with a Graham Cracker with Dark Chocolate Chips with Whole Roasted, Buttered and Salted Pecans Ripple and Chocolate Covered crunchies CHOCOLATE COCONUT CREAM PIE GREEN TEA Chocolate Coconut Ice Cream with Marshmallow Ripple, Green Tea flavored Ice Cream Coconut Flakes and Sugar Cookie Gems flavored -
Product Catalogue Our Gourmet Treats Individuals 4 Are Your Happiness!
PRODUCT CATALOGUE OUR GOURMET TREATS INDIVIDUALS 4 ARE YOUR HAPPINESS! LARGE CAKES 14 FAMILY OWNED EXCELLENCE AND INNOVATION Ribbons and Bows Cakes is a long established and proud Our fully qualified expert pastry chefs and bakers are family owned business with a strong reputation for highly skilled and innovative – always refining production producing the most amazing gourmet cakes and desserts. techniques and products to create the most amazing We have a deep understanding of customer needs and classic and contemporary cakes and desserts. SLICES 23 service, providing an outstanding customer experience. We continue to develop our product range to meet We have established long and successful relationships with the changing needs and lifestyles of our customers. many well known hospitality and food venues reflecting our ongoing commitment to quality, service and value. Our team of highly experienced and talented pastry NUTRITIONAL PRODUCTS TARTS 24 chefs and bakers are very passionate about their craft. We recognise the trend to healthier eating and balanced diets. Accordingly, we continue to refine and expand our range of products so that they not only look good and HANDMADE GOURMET FRESHNESS taste delicious, but also provide nutritional benefits. We specialise in handcrafted and freshly made gourmet We also cater for people with allergies and intolerances so cakes, desserts and pastries. We are unique in the that they too can enjoy our gourmet cakes and desserts. BAKED TREATS 27 market with the creativity, variety, freshness and We offer a selection of products which are flourless and quality of our products. made from Halal ingredients. We can also produce cakes and desserts made from organic ingredients. -
A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger. -
Cake Handout 2019
sickles market ® Th Chees Love’ Cak Celebratio Cake B th Sickle Marke Baker An untraditional choice for someone who prefers savory to sweet! Perfect for a wedding and any special occasion where you want to WOW your crowd! Detail Our cheese cake is completely customizable. Size and cheese can be designed with our Cheesemongers. Triple Creme Cheeses pictured: Delice de Bourgogne - Jean Grogne Our bakers and cake designers have Brillat Savarin - Delice des Cremiers created decadent cakes for the most important Price upon request. days of your life. We believe every celebration should be as sweet as can be, take a look at our sweetest menu yet! *Celebration Cakes require 72 hour notice* Call our Catering Team to place your order. 1 Harrison Ave, o Rumson Road Little Silver, NJ 732.741.9563 732.741.9563 | sicklesmarket.com Ombr Cak A super fun cake that will bring sweetness, joy, and color to any occasion! Detail 8" Vanilla or chocolate cake with vanilla buttercream filling. Colors can be customized. Starts at $49.99 Fres# Frui Laye Cak We picture this cake for Mother’s Day, Memorial Day Weekend, for 4th of July, or for someone who just loves fruit! Signatur Sickle Birthda Cak This is a versatile birthday cake with a dash of elegance, fun, and flair! Detail Surprise someone special with this rich, creamy delight! Starts at $39.99. 8” Vanilla cake with vanilla buttercream filling and icing, topped with fresh berries. Starts at $59.99 Detail 8" Vanilla or Chocolate Cake with Vanilla or Chocolate Buttercream, Iced Roses and Sprinkles.