Birthday Cake for "BaBa"

I've always been intimidated of decorating birthday cakes since my mom decorates the most gorgeous wedding cakes, but this time, I thought I'd do my best and let the kids do the rest! So this is how it started . . . ideally, I would have made it from scratch, but since this was a last-minute rush to finish a cake during MeiLan's nap time, I used ready ingredients. Next time, it will all be from scratch . . . right?

I used two chocolate cake mixes and baked each one in the Large Round Mold - this was overkill! Next time, I'll do one cake mix and split it between two Medium Round Molds.

Strawberry Cream Cheese filling - a blend of cream cheese and strawberry preserves - simple!!

With our molds, you do not need to crumb frost! Your cake comes out of the pan with a natural glaze where the sugars have caramelized - this makes life so simple!

Look for our new pastry bag and tips coming into our new catalog this summer!

Then, I let the kids go to town! What fun! And "BaBa" (Daddy), absolutely loved it! You could taste the love baked right in!

Silpat/Roul'Pat Storage Tip:

Store your Silpat and/or Roul'Pat around the Beechwood Rolling Pin to put in a drawer OR wrap it around an empty paper-towel roll!

Crab Frittata

Thank you for sharing, Lavelle!

Hi everyone,

We’ve been talking a lot about eggs in the stainless and I have to tell you, I have never used as good a stainless as our Demarle Difference. The other night I made a Crab Frittata in the lg Gourmet Frying pan.

Preheat your pan on medium with a small amount of olive or butter (butter burns quicker, so I use oil); when your pan is good and warm, a little sizzle to it, pour in your beaten eggs. Cook until 2/3 set, do NOT stir. Check the bottom to see if the eggs have a little color to them; remove from heat and add whatever toppings you like. I used crab, sundried tomatoes, scallions, Demarle’s Herbs d’ Provence and parmesan cheese. Place pan under broiler in oven and watch closely. The eggs will finish cooking and the cheese will melt.

You can see how easily they slide out of the pan in the photo.

Bon Appétit,

Lavelle

Lavelle & Jim Wallace, Bronze Chef

Demarle at Home

2009-2010 Roundtable Member