| Wedding cakes - the real star of the evening | | Posted Wednesday, May 10, 2006 9:21:18 AM by Alex Molin | Cutting the cake is the highlight of any wedding reception. Your wedding cake will star in your wedding pictures and albums for years to come so it's important to choose the cake to your liking. 
The classic wedding cake is a three leveled cake decorated with icing or snowflakes like elements. But choosing a wedding cake today is not as simple as before. Modern days have also brought a wide variety of modern wedding cakes to choose from.
You can stick to the simple wedding cake but you can choose more complicated looking ones, you can go for the chocolate flavor but there are many other flavors you might want to try. As for the shape, the classic round shape can be replaced by a square wedding cake.
It doesn't even have to be so big any more; today's new trend is to serve mini wedding cakes. In a nutshell, today's cakes are adjustable - they can fit to anyone's taste, to any wedding place or any wedding time (you can even find Christmas wedding cakes, fall weddings cakes and beach wedding cakes.
Hell, I even found a fountain wedding cake!!!
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| | | Competing in a pressure cooker | | Posted Tuesday, February 06, 2007 1:15:24 PM by Blog57 Team | | Students representing two Howard County high schools and the Applications and Research Lab won't have much more than that when they compete Saturday in a statewide culinary competition. The cook-off is, in many ways, just as challenging as the ones on popular television shows such as Top Chef. And the stakes for these students are comparable - scholarship money and a huge boost for anyone interested in a kitchen-based career. Accordingly, the county students gearing up for this year's event at Howard Community College are practicing by mincing, dicing, sauteing and searing their hearts out. As the competition draws closer, they are meeting after school nearly every day to run through their dishes and practice knife skills. They are tasting and re-tasting sauces and fine-tuning garnishes.... | |
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| | | At 'Ace of Cakes' bakery, as seen on Food Network, the excitement and artistry are for real | | Posted Sunday, February 04, 2007 3:09:45 PM by Blog57 Team | | At 'Ace of Cakes' bakery, as seen on Food Network, the excitement and artistry are for realAP Photos NYET345-346By BEN NUCKOLSAssociated Press WriterBALTIMORE (AP) -- Spend a few hours at Duff Goldman's bakery and it becomes clear the omnipresent Food Network camera crews don't have to manufacture the dramatic tension that fans of his show, "Ace of Cakes," have come to expect. Like Goldman himself, Charm City Cakes, where the ace and his staff produce their fanciful, edible creations, has a relaxed, welcoming vibe. But then crisis intrudes as a $1,600 cake that once looked like a Scottish castle becomes, well, a pile of crumbling pastry and green icing. It's around noon, and the party that the cake was made for starts at 6 p.m., so the Charm City crew has about five hours to remake it from scratch.... | |
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| | | It's cool to be kind | | Posted Tuesday, November 14, 2006 1:33:52 PM by Blog57 Team | | An illness in the family, a boss breathing down your neck or even a bad mood can make smiling seem like the hardest thing to do. But today is World Kindness day, so the Advertiser decided to spread some love around. On Saturday two normally grouchy reporters went into town to make a difference. .... | |
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| | | Langston-Corp wedding | | Posted Friday, November 10, 2006 7:35:38 PM by Blog57 Team | | Melissa D. Langston of Mountain Home and Timmy L. Corp of Highland were married Sept. 2 at Ozark Wedding Gardens at Calico Rock. The Rev. Orthell Vincent, the bride's grandfather, officiated at the ceremony. The bride is the daughter of Ron and Lila Langston of Norfork. The groom is the son of Erma and Dennis Jernigan and Tom Corp of Tulsa, Okla., and Mammoth Spring. .... | |
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| | | Reagan Library at 15 years | | Posted Tuesday, November 07, 2006 7:30:12 AM by Blog57 Team | | SIMI VALLEY - It was the one time in Julie McClendon Law's life that she felt like a princess, dancing at the inaugural ball near President Ronald Reagan and first lady Nancy Reagan. : Reagan Library Anniversary And as the Reagans walked through the ballroom, they stopped to chat with her - a campaign volunteer from Baton Rouge - and shake her hand. "I consider it the most special event of my life to have shaken his hand, as well as Nancy's, and to hear the kind words he had for an ordinary citizen who believes in him," McClendon Law recalled. Like many of the visitors at the Ronald Reagan Presidential Library and Museum's 15th anniversary celebration Saturday, McClendon Law got a little teary as she talked about the 40th president. Reagan died in 2004 and is buried at the library.... | |
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| | | Let them eat cupcakes | | Posted Friday, November 03, 2006 7:39:28 PM by Blog57 Team | | Long a popular childhood treat, cupcakes have captured the attention of grown-up gourmets. Tiers of cupcakes have become popular wedding cakes, and cupcake bakeries are popping up around the country. The cake-mix-and-canned-frosting variety has its place, but you can make much more delicious cupcakes from scratch. Here are tips: Most recipes call for standard cupcake pans, or muffin tins, that have 12 cups, each holding 1/3 to 1/2 cup batter. Mini-pans that hold about 2 tablespoons are also available. If you don't have either, use foil cupcake liners placed on a cookie sheet. If you're baking for kids, divide the batter among flat-bottom ice cream cones for a fun twist. If you use foil or paper liners (recommended), there is no need to grease the cups.... | |
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| | | Bakery schnecken beckons | | Posted Tuesday, October 31, 2006 7:22:51 AM by Blog57 Team | | After a one-year absence, Virginia Bakery schnecken will once again be available, starting Wednesday. Busken Bakery has collaborated with Tom Thie, owner of the late Virginia Bakery, to bring back their famous German cinnamon rolls. The bakery was 73 years old when it closed in 2000 to concentrate on wedding cakes. For awhile, the bakery opened before the holidays just to sell schnecken: as many as 10,000 loaves. Then, in 2005, Thie was hurt when he fell out of a tree he was trimming, and the tradition ended. The Busken version isnt just an approximation. These are the same buns that people used to line up for in Clifton, rolled three to a bread pan, loaded with butter and studded with raisins. They will even come in the same packaging, double-wrapped in wax paper and sold in a Virginia Bakery box.... | |
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| | | WILSON'S BAKERY BOWS OUT | | Posted Friday, October 27, 2006 3:14:49 AM by Blog57 Team | | Wilson's Jewel Bakery, a Santa Clara institution that turned out scrumptious confections and wedding cakes for generations of valley residents, has closed its doors after nearly nine decades. Stunned and saddened customers are being greeted by a sign on the bakery's front doors on Homestead Road announcing the closing. ``When did this happen?'' Vanessa Molina screamed as she read the sign Tuesday. ``I wanted a chocolate eclair. I always get chocolate eclairs here. You can't find eclairs like those anywhere.'' While city officials and devoted customers are looking for a sweet-tooth fix, Ken Wilson said closing the bakery his family has operated for 85 years was ``like losing a child.'' He said his family tried to sell the bakery about a year ago because of economic reasons but wasn't successful.... | |
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| | | Dare to peek into our spooky attic? | | Posted Wednesday, October 25, 2006 1:22:27 PM by Blog57 Team | | Editors note: Our young readers certainly enjoyed creating an ending to the Halloween story starter written by local author Margaret Peterson Haddix. Readers were invited to complete Haddixs story or to showcase their talents through artwork. We received nearly 4,300 entries! Unfortunately, we dont have room to publish all of the submissions, but here are the favorites selected by Dispatch staff members: And the mystery begins . . . By Margaret Peterson Haddix "Truth or dare," my cousin Jess says. I swallow hard. I have way too many secrets I dont want Jess to know. "Dare," I say. Were bundled up in sleeping bags, spending the night at our grandmothers house: Jess, me, Jess younger brother and our other two cousins, Timmy and Emma. What could Jess make me do at Grandmas? Jess smiles slowly.... | |
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| | | Fan fuel | | Posted Monday, October 23, 2006 11:14:37 PM by Blog57 Team | | Sunday's LaSalle Bank Chicago Marathon means you've got a big weekend ahead of you--and you're not even in the race. From a morning java fix to a post-race dinner, we've lined up places along the route where fans can get their fill. Breakfast of champions The most important meal of the day is essential when you're about to take on 26.2 miles at 8 a.m.--even if you're only there to watch. Fuel up at the Park Cafe, open at 7 a.m. on race day to serve coffee, tea and grab-and-go breakfast items. Pastry chef Christine McCabe has created a special menu of granola and yogurt parfaits ($4), fresh-baked pastries, croissants, muffins and bagels ($2-$4). But if it's Wheaties you need to feel like a champ, head to Cereality Cereal Bar and Cafe. The Loop spot opens at 7 a.m. Sunday, with extended hours all weekend.... | |
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