Help! Help! I’m Being Repressed!

Ok, so not physically repressed, and there is no violence inherent in the system to behold, but I do need your help.

I plan on carrying 3 or 4 staple cakes while rotating 2 0r 3 seasonal cakes. I’m set with a coconut cake, and as soon as I can get my edges from getting crispy I have a carrot cake (as seen to our left). What I’m looking for is a recipe for a Red Velvet Cake, German Chocolate Cake, oddly enough is my favorate and I have never attempted it, Devils Food Cake, and a White, or Caucasian Cake, don’t want to offend any one. Also I’m taking any suggestions for other types of cake I am forgetting about or possibly a childhood.

While I have your attention, I wanted to run an idea by you. I really don’t need to be eating all these desserts I’m making, so this is what I suggest. I suggest that once a week or so I will select a location in the Greenville area (and probably once in Ohio) and sample 2 or 3 of my creations. This will give me a chance to get feedback on my creations and to spread the idea of what I am doing, and for you, well, it is free dessert. The more people I can get to commit to coming, the more desserts I will bring with me. Bring a friend, or a loved one if you want, and help out an entrepreneur…wait what am I talking about, I’m sitting in a Starbucks with shorts, sandals, and a t-shirt, I’d hardly call myself an entrepreneur…help out a dude looking to follow a dream. There will be a 3-5 question survey to fill out regarding the desserts and I will have a price list together by then if anyone wants to order a cake or cheesecake I’m sure we could work something out. Feel free to make your opinions known on the matter and let’s see some of those favorites I need to carry.

These Apple Turnovers are delicious! This picture just makes my mouth water.

12 eggs, 7 sticks of butter, 1/2 bottle of rum and a coconut.

No, this isn’t breakfast in the Caribbean. It is my newest attempt at a coconut cake. The final product (pictured below) is a four layer cake standing about 4-5 inches in height. Inside,the cake is an extremely moist blend of vanilla and coconut, among the best I’ve had. The icing, while very tasty, was very difficult to make and spread. It didn’t set as much as I would like an icing to, so the jury is still out on that. The coconut crunch on the outside of the cake, I could just sit down and eat from a bowl. They are shavings from a coconut…that I cut open myself, thank you very much…tossed with a coconut rum and sugar glaze then baked until toasted…mmmmmmm!In the end I will probably add another 9 inch cake round to the top and drop the cake to a three layer cake, but with thicker layers. I will also find away to make the icing a little easier to use. However, the batter and the coconut shavings are here to stay.

Cheesecake, Cakes, and Cookies…Oh my!

I will start this post with a disclaimer. My wife has not proofed this so if there are any errors, I apologize.
My plans for this bakery is to be a cheesecake themed cafe…meaning, we start with the cheesecake and work from there. I envision a store no bigger than a Starbucks….why did I have to use Starbucks, I’m not a big fan of Starbucks, but then again I’m sitting in a Starbucks while I’m writing this. The bakery will offer a small lunch menu, 4-5 sandwiches and chips maybe a pasta or potato salad. The sandwiches will be Paninis with 2-3 options for meat and 1-2 choices for veggies.

WAIT!

Who cares about the lunch menu? Cheesecakes, that’s what this is all about. We are going to offer 6-8 different cheesecakes as a staple to begin. Plain or N.Y. Style, Chocolate Lovers, Chocolate Fudge Swirl, Oreo, Cappuccino, Chocolate Mousse, and I’m working on one that will be mine, what sets me apart from the others. We will rotate 2-3 seasonal cheesecakes, Pumpkin Swirl, Apple, Blueberry, Creme da Menthe, etc., and that’s just whats up my sleeve for now.
Cakes are going to be an important part too. We are planning on carrying a Carrot Cake, Coconut Cake, Chocolate Cake, and that’s about as far as we’ve gotten. As with the cheesecakes, we will rotate what is available for immediate purchase.
Cookies, bundts, and single serve custards will be available too.
Right now we are building a portfolio to take to local restaurants and possibly take orders online. I know you are wanting to see some of the pictures, and I promise there will be some soon.

…and here we go!

Hello and welcome to the “Caution: Baking in Process” blog. I am using this blog to spread the word about my bakery in its earliest stages. For several years I have commented here and there about opening up my own place, and I love when I get to show off what dessert I made for the family get together or the Jackson-Dawson dessert contest. I wasn’t sure how, but it’s something I have always wanted to do.
Here’s the problem: I was too comfortable. Comfortable in the fact that every day I get up and go to work. Every other week I have a check deposited in my bank account. Every year I get a couple of weeks vacation to enjoy what I want to do. Well, I’m no longer comfortable. For the past several months I have wondered when my job (homebuilder) was going to end, and, sure enough, I got that call recently. I no longer have anything holding me back. Now is the time to stop working, to have fun and start having fun at work.
This blog will chronicle my journey from an idea in my head to a real, live, functioning bakery complete with a sign out front, employees in the back and bills in the mail.
Over the next few months I will be posting pictures of the creations I have made, taking suggestions on new desserts to try and listening to any tips or tricks that have helped you in the past. I will update you with any new progress on permits, licenses, sales, recipes…wait, maybe I will put the recipes in a book and sell them when my store opens…none the less you will get a play-by-play on how my bakery is progressing.
Thank you for checking out my blog and I hope you enjoy.