The Bubble Room's World Famous Desserts

Total Page：16

File Type：pdf, Size：1020Kb

The Bubble Room’s World Famous Desserts VERY MOIST CHOCOLATE RED VELVET Our most chocolaty dessert! Moist chocolate A rich buttermilk cake with just a hint cake layered with a chocolate fudge toffee of cocoa layered with a delicious pecan x pecan crunch icing. cream cheese icing. KEY LIME PIE NY STYLE CHEESECAKE An authentic key lime pie with a graham cracker A very dense yet creamy cheesecake topped with assorted crust topped with kiwi, strawberries, and homemade x fresh fruit on a thin layer of sour cream, a light apricot glaze, whipped cream ♪ slivered almonds, and a graham cracker crust. BUTTERCRUNCH ICE CREAM PIE FRENCH CHOCOLATE TORTE Vanilla ice cream blended with Butterfinger candy bars on a Three layers of moist dark chocolate cake, two layers of fresh crushed Oreo cookie crust, topped with a chocolate butter whipped cream and chocolate shavings, polka-dotted with brickle sauce, finished with whipped cream and strawberries, topped with more whipped cream and then fresh strawberries. finished with a chocolate-dipped strawberry. WHITE CHRISTMAS TROPICAL BREEZE Light and fluffy white cake with toasted slivered almonds, layered A mandarin orange cake iced with a rich pineapple and covered with homemade whipped cream, hand packed with cream cheese icing and topped with an assortment coconut and topped with white chocolate shavings. of fresh tropical fruit. ORANGE CRUNCH JAMAICAN RUM CAKE A moist yellow cake layered with an almond brown sugar ♪ Buttery pound cake soaked in dark Jamaican crunch and covered with orange cream cheese icing. rum with a chocolate mousse center and a Truly an award-winning cake! pecan rum glaze. ♪.

Copy Link

Recommended publications

Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate
[Show full text]
Pies Cakes Also 2015
2015 Orders must be received by Thursday, Nov. 19 To be PICKED UP on Tues, Nov. 24 or Wed, Nov. 25 Please allow yourself additional time to shop due to heightened demand. Our production schedules will be geared towards all the Thanksgiving favorites, therefore some products will not be available. Pies Cakes Also Pre-order by 11/19 Pre-order by 11/19 Pre-order by 11/19 or 1st come, first serve or 1st come, first serve or 1st come, first serve Pecan • Custard Boston Cream Pie • Carrot Cake Babka Bread • Birthday Cakes Pumpkin • Blueberry Cheesecake • 3 Layer Cake Cinnamon Rolls Toll House Pie • Apple Cream Checkerboard Cake Chocolate Cream • Coconut Custard Cow Cake (Chocolate Mousse) Pastry Platters Killer Chocolate Cake Snowflake Rolls Sugar-Free Peanut Butter Torte Apple or Blueberry Pumpkin Roll Individual Pastries Also available pre-packaged in the dairy case Red Velvet Torte or on display in the store. Strawberry Shortcake Not available to Pre-order Tiramisu 1st come, first serve Holiday Hours Eclairs • Cream Puffs Apple Crisp • Bismarks Tues Nov 24, 8am to 7pm Join us on Black Friday Napoleons • Cannollis Wed Nov 25, 7am to 7pm Friday, Nov 27, 8am to 7pm Thurs Nov 26, CLOSED Chocolate or Strawberry Boats Free Samples • Specials!! Assorted Cake Squares DON’T NEED A NUMBER If you are picking up a pre-ordered item, go right to the order pick up counter. DON’T NEED A NUMBER If you are purchasing milk and/or HOLIDAY ITEMS pre-packaged items, choose your Baklava • Biscotti items and head to the register area.
[Show full text]
Candy Making Made Easy (Because It Is)
05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess.
[Show full text]
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the ﬁ est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the ﬁnest s confectioners , with use of a thermometer , which enable you to always make your candy the same .
[Show full text]
Red Velvet Cake Courtesy Chef Joanne Chang AB'91
Red Velvet Cake Courtesy Chef Joanne Chang AB'91 www.flourbakery.com Makes one double layer 8 inch cake to serve 10-12 12 tablespoons (1 ½ sticks; 175 grams) unsalted butter, at room temperature 2 ¼ cups (450 grams) sugar 3 eggs 2 yolks 3 ¾ cups (460 grams) cake flour 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons salt ½ cup (60 grams) cocoa powder ¾ cup (180 grams) buttermilk ¾ cup (170 grams) crème fraiche 1/3 cup red food coloring 2 teaspoons vanilla extract Creamy Vanilla Frosting, recipe follows Preheat oven to 350 degrees and grease and flour two 8 inch cake pans. Photo: Flickr/Patent and the Pantry Using the paddle attachment of a stand mixer, beat butter and sugar together for 2-3 minutes until light and fluffy. Scrape the sides and bottom of bowl a few times to make sure you get any butter clinging to the sides. Whisk together the eggs and yolks and slowly add to mixer while mixer is on low speed. Scrape again and mix on medium speed for 1-2 minutes until mixture is homogenous. Meanwhile sift together cake flour, baking powder, baking soda, salt, and cocoa powder. In a small bowl, whisk together the buttermilk, crème fraiche, red food coloring, and vanilla extract. With the mixer on the lowest speed, add about 1/3 of the dry mixture to the mixing bowl and mix until the dry is just barely combined into the butter. Immediately pour about ½ of the liquid mixture into the mixing bowl and continue to mix on lowest speed until the mixture is almost thoroughly combined.
[Show full text]
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
[Show full text]
WHOLESALE PRODUCT CATALOG Handcrafted, Custom Desserts
WHOLESALE PRODUCT CATALOG Handcrafted, custom desserts. LET US DO THE BAKING. We are a commercial wholesale bakery, proudly serving the restaurant and retail grocery industry since 1981. We specialize in creating unforgettable desserts for food- focused establishments. Whether you are looking for a custom dessert to reflect the spirit of your restaurant’s menu, or interested in an item from our existing product line, we offer both restaurant-ready and retail-ready dessert creations that make a lasting impression. Table of Contents HANDMADE WITH HEART IN OUR SOUTHERN KITCHEN SINCE 1981. Big Cheesecakes 4 In 1981, Valerie Wilson set out to create the perfect Cheesecakes 8 cheesecake. Armed with an idea and a five-quart mixer in her Nashville-based home kitchen, Valerie devoted many Seasonal 12 hours of careful research and development to perfecting Minis & Individuals 13 her recipe. Nashville restaurants soon began offering Valerie’s cheesecake to their customers, and Tennessee Pies 16 Cheesecake was born. Brownies 17 Handcrafted desserts, quality ingredients, and the utmost Cakes 18 care by our production team: these are the pillars of our Specialty & Bars 20 company, and they have been since our first cheesecake. We are now proudly celebrating more than three decades Retail 21 in business, the recent expansion of our production facility Cookies 21 Valerie Wilson to a 40,000-square-foot space, and an extensive product Founder & President of Tennessee Cheesecake line that ranges from cheesecakes of all flavors and sizes Services & Capabilities 22 to Southern-inspired pies and beyond. Index 23 Visit us at TennesseeCheesecake.com. 2 Making life..
[Show full text]
Carrotcake-Website-En
Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
[Show full text]
Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
[Show full text]
Baskin-Robbins Kicks Off Its 70Th Year with Icing on the Cakeâ® Flavor of the Month and a Free Waffle Cone Offer for Guests Nationwide
BASKIN-ROBBINS KICKS OFF ITS 70TH YEAR WITH ICING ON THE CAKEÂ® FLAVOR OF THE MONTH AND A FREE WAFFLE CONE OFFER FOR GUESTS NATIONWIDE Through January, guests can enjoy the Delicious Flavor of the Month and a free freshly-baked waffle cone with the purchase of any double scoop CANTON, Mass. (January 5, 2014) – Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is celebrating 70 years of innovative and delicious ice cream flavors and frozen treats by inviting guests nationwide to eat their ice cream and cake, too, with its January Flavor of the Month, Icing on the Cake®. The flavor features cake-flavored ice cream with cake pieces, frosting bits and a candy confetti ribbon and can be enjoyed in a cup, cone, milkshake or two-scoop sundae. To make the kick-off of its 70th year even sweeter, Baskin-Robbins is also continuing to offer guests nationwide a free waffle cone with the purchase of any double scoop of ice cream. In addition, Baskin-Robbins is offering guests an innovative lineup of ice cream flavors that can be enjoyed at select participating Baskin-Robbins shops nationwide throughout January: • Peanut Butter ‘N Banana: Banana-flavored ice cream and a chunky peanut butter ribbon in honor of a member of rock ‘n roll royalty who would be turning 80 this month! • Tropical Vacation Frozen Yogurt: A refreshing flavor featuring pineapple and passion fruit-flavored frozen yogurt with a passion fruit ribbon. • Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle: Reduced-fat, no-sugar-added vanilla-flavored ice cream packed with caramel-filled milk chocolate flavored turtles and a caramel ribbon—the perfect treat for caramel-lovers! “Over the past 70 years, Baskin-Robbins has grown from a beloved neighborhood ice cream restaurant in California to the world’s largest chain of ice cream specialty shops, offering guests an extensive variety of ice cream flavors and frozen treats,” said John Costello, President, Global Marketing and Innovation for Dunkin’ Brands.
[Show full text]
Apple Pie (Prepared Pie Filling)
DESSERTS (PASTRY AND PIES) No.I 009 01 APPLE PIE (PREPARED PIE FILLING) Yield 100 Portion 1 Slice Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium 363 cal 51 g 3 g 17 g 0 mg 256 mg 9 mg Ingredient Weight Measure Issue PIE CRUST 26 each PIE FILLING,APPLE,PREPARED 22-3/4 lbs 2 gal 3-3/8 qts Method 1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
[Show full text]
Sour Cream Coffee Cake from the Grand Central Bakery
Sour Cream Coffee Cake from The Grand Central Bakery Streusel 1/2 cup cold unsalted butter 1/2 cup granulated sugar 1 cup (7 ounces) packed light brown sugar 1/2 cup all-purpose flour Pinch of slat 3/4 cup rolled oats Coffee Cake 3 cups all-purpose flour 3/4 cup granulated sugar 1 Tablespoon baking powder 1 teaspoon salt 4 eggs 3/4 cup unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 1/2 cups sour cream 2 cups diced fresh fruit, berries or rhubarb Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13 inch baking pan. Make the streusel: Dice the butter into 1/4 to 1/2 inch cubes, then combine it with the granulated and brown sugars, flour and salt. Use two knives, a pastry blender, or your fingers to mix the ingredients until crumbly, then mix in the oats. If you’re making the streusel ahead of time, cover and store in fridge until ready to proceed. Sift the flour, sugar, baking powder and salt into a bowl with high sides. Make a well in the center. In another bowl, lightly whisk the eggs, butter and vanilla together. Pour the mixture into the well, then add the sour cream by evenly distributing large spoonfuls around the edges of the dry ingredients. Gently mix the batter using a large spatula to fold the dry ingredients into the wet ingredients. Use big, slow, circular strokes that scrape the bottom and sides of the bowl with each motion. Don’t worry if the batter appears slightly lumpy, or if there are streaks of sour cream.
[Show full text]