Anna Industries

09/03/2007

Cakes, cakes, cakes.

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This first one was a pink polka-dotted 13th birthday cake for two friends, Grace and Chloe. White cake frosted in buttercream. The letters are white chocolate; priced around $30.

These sheet cakes were prepared for my high school theatre department's "meet-and-greet" celebration for the incoming theatre teacher-- the first was based off of a t-shirt, the second represents a marquis. Each priced at around $25.

Contact information:

anna@annaindustries.com

Title head: The Queen of Tarts

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08/22/2007

Cakes, continued.

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The business is flourishing; I delivered two birthday cakes and a home-coming cake last week, and am planning on two birthday cakes for next week. Below are a number of my more recent pieces, as well as a sugar creation from a class I took last April. Enjoy!

Above is SpongeBob Squarepants, and below is the Sanders' Chocolate Raspberry Layer Cake.

Strawberry-frosted cupcakes.

Mock Wedding Cake flower spray.

Sugar-ribbons piece.

Pablo Neruda portrait-on-a-cookie. for an English project.

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08/02/2007

Robert & Rouleau

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Since my last post, The Queen of Tarts has made a couple orders of cookies, a birthday cake for a friend's father, and a mock-up wedding cake.

Recently I babysat a charming boy named Robert, and we made triple chocolate-chip cookies, half with hazelnut, and half without (as seen below).

And here is Rouleau's strawberry-banana trifle, which I highly recommend. Layers of cake, strawberries, (homemade) caramel-coated bananas, and custard cream. $45

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07/12/2007

Sh-sh-sh-shugah!

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So far "The Queen of Tarts," my summer cake business, is going quite well! My first job consisted of an anniversary cake for the parents of a friend of mine; 24 years! I leveled the formally dubbed "1-2-3-4 cake" (yellow cake) into four tiers, filling in milk chocolate ganache on the top and bottom levels, and vanilla buttercream in the center. It was iced with the chocolate ganache, and decorated with two sprays of purple roses and rosebuds, ferns draping over the sides of the cake.

This Saturday, R-dawg is picking up a dessert for a "steak and wine" potluck, a trifle I found off of epicurious with a homemade cake and custard, strawberries, and bananas dipped in a caramel sauce. Labor-intensive, but truly delectable.

I've been baking/cooking since Sunday, but it took me until tonight to really get passionate about it again; I was standing at the stove, placidly brushing down the sides of a pan containing carmelizing syrup, when suddenly the undeniably charming scent of burnt sugar wafted up my nostrils. It was as if my senses awakened-- I felt the sizzling of the water burning off the pan vibrating on my fingertips; watched the sugar turn a deep golden hue as the surface bubbled and swirled; heard the persistent crackling as temperatures climbed inside the pot and the syrup turned temperamental. All this, coupled with the heat surrounding my own skin and the bright, climactic light of the kitchen, brought a sense of exhiliration home to me, one I have not felt in the longest time. :) It's completely comforting.

In other news... the Jale Roger is in Turkey. I miss her smiling face. Hope she's making this face overseas!