Izalia Bakes

Gluten Free!

2011-08-03T11:32:00.000-07:00

My mom has inspired me in both my academics and my personal habits. She has not only inspired me to be independent and self sufficient, but also to make desserts that she and many others with intolerance can eat! There are a lot of people (including me) that have special dietary needs. My mom, for example, is gluten and lactose intolerant while I am also lactose intolerant. So that has inspired me to do more than I would in a traditional bakery, and accommodate the people who usually skip dessert.

Last weekend I made two semi- homemade gluten free desserts-- gluten & lactose free carrot cupcakes with toffuti cream cheese frosting, and gluten & lactose free chocolate chip cookies. Most people would be hesitant to try something that is labeled gluten free or lactose free, but I guarantee that these will satisfy anyone!

Here is what I used to make these desserts:
Betty Crocker Gluten Free Cookie Mix- can be found in most grocery stores (be sure to use room temperature ingredients; an even- baking cookie sheet is optional but suggested; the chocolate chips are dairy free; for dairy free butter I used Earth Balance vegan buttery spread)

Simply Organic Carrot Cake Mix- also can be found in most grocery stores (be sure to use room temperature ingredients; freshly grated carrots add more flavor)

For Tofutti Cream Cheese Frosting I combined the recipe http://islandgourmet.blogspot.com/2008/05/carrot-cake-with-tofutti-cream-cheese.html and combined it with store bought gluten & dairy free frosting (Duncan Hines Classic Vanilla Frosting) for more thickness and flavor

High School Graduation!!

2011-07-25T20:52:00.000-07:00

Hello Readers,

On June 25th I took my last steps as a high school student off of the stage and to my chair. I had never felt so loved by anyone on any other day, because my entire family was there to cheer me on and take photos. I appreciated all of the support and love that I had that day and continue to have in my life from my mom especially. I was so proud to have achieved my diploma after four years of struggling, drama, identity crisis, and overall learning.

For This Celebration I made two cakes...

1 Guaranteed moist gluten free carrot cake with toffuti cream cheese frosting, and 1 Homemade "peaches 'n cream" vanilla cake filled with vanilla mousse folded with fresh raspberries and peaches-- crumb coated evenly with homemade buttercream.

What I've learned...
This graduation cake is the first one that I've done independently. Although I am proud of what I did on my own, I think that I could improve my work in many ways. I know that in the future (when I get my degree in pastry arts) I will look back and laugh at the job that I did, and see the growth that I 've had since then. From doing this cake, I have learned that I need to give myself extra time to perfect everything. I would also have a concrete set of recipes that I know will turn out reliably, being that I had to make an extra batch of cake and switch from italian buttercream to basic buttercream. I also realize that there is never enough butter and eggs, I will need to buy extra of them on hand so I won't have to make multiple stops at the grocery store. Overall, I now know the time and comittment it takes to make a masterpiece.

Choco- macadamia nut cookies

2011-02-16T23:27:00.001-08:00

Today I made the best cookies ever!!! Chocolate chip macadamia nut cookies... A friend bought all of the supplies so that I would bake them. It was a simple and delicious recipe to bake.

Find the recipe at: http://allrecipes.com//Recipe/macadamia-nut-chocolate-chip-cookies/Detail.aspx

Chocolate chip cookies

2011-02-03T08:25:00.001-08:00

Over the past 2 weeks, my classmates have been asking for cookies. I decided to take that request as a chance to practice. I decided to make chocolate chip cookies which is a cookie that everyone would enjoy. They turned out deliciously. They were perfectly golden and sweet. I made about 2 dozen and they were gone within seconds of opening the container. Now I know to make no less than 50 cookies.

Recipe Tip: I used imported Irish cream butter (sold at Trader Joes), extra chocolate chips(preferrably Nestle brand), and a tad extra sugar in the dough making them extra good.

More cookies coming soon!

Winter Baking

2010-12-15T09:52:00.001-08:00

Today,
I am bringing gluten free chocolate cake to school for my what San Diego Eats exhibition in environmental science. The project was to show the differences in what families eat. For my family, I wanted to emphasize our most significant difference-- gluten free foods, so I made this gluten free dessert. Baking seemed so much easier than it usually is. My baking skills seem to be improving, as proven by my cakes. It turned moist and fluffy. Unfortunately, the homemade frosting (which is usually a snap to make,) didn't turn out, so I used store-bought frosting.

I also made Snickerdoodles for the first time to celebrate Christmas with friends before winter break. I forgot to dip the dough in cinnamon and sugar the first time and they were overbaked. But the second batch turned out perfect.

Here are the recipes used:
http://www.joyofbaking.com/Snickerdoodles.html
(converted to 1/2 serving)

Thanksgiving Cooking Lessons With Chef Julie

2010-11-21T19:57:00.000-08:00

Today, I went to Chef Julie's Cooking Class and helped make a Thanksgiving Feast. The feast included:

Harvest salad
Stuffing w/ dried apricots, pistachios, & herbs
Apple cider brined turkey rubbed w/ herb butter
Pomegranate- cranberry glaze
Shaved brussel sprouts w/ shitake mushrooms & sage
Chocolate bourbon pecan pie

Birthday Cupcakes

2010-11-21T18:02:00.001-08:00

I try to take every opportunity to practice baking by making cupcakes for special occasions such as dinner parties, birthdays etc. Recently, I got an order for homemade birthday cupcakes for my friend D'Vaughn. She wanted yellow cupcakes will chocolate cream cheese frosting. So I found some recipes on foodnetwork.com and followed the instructions exactly. The cupcakes turned out a bit dense but I added some sugar syrup and let them moisten overnight. Overall I am satisfied with the way they turned out and everyone enjoyed them. :)

Rob's Surprise Birthday Cake!

2010-09-16T20:10:00.000-07:00

For Rob's Birthday on August 27th, I went back to Sweet Cheeks Baking Company (my previous internship) to make a surprise cake. My mentors prepared the cake and I decorated it with a hand- painted fondant cityscape. The cake was a red velvet cake with buttercream, white chocolate filling, and cream cheese filling. When we finished the final touches on the cake, my mom and I took it to The Glass Door in Downtown San Diego. It was great to go back and visit all of my mentors this summer. The atmosphere in the bakery was much different than my internship the year before. Being that it was summer, there were many orders to fill and not much spare time. I enjoyed my visit and I would like to thank Sweet Cheeks for giving me the opportunity to come back and my mom for sponsoring it.

Tuesday 1/26/09

2010-01-28T23:20:00.000-08:00

Here is the project that I have been working on this week:

baked & filled the chiffon cake with italian buttercream, strawberry-banana mousse, and fresh strawberries. Yum.. :)

The cake had to be sealed in with italian buttercream so that the mousse and the moisture stays inside. Also, the buttercream has to be chilled and scraped to even-ness so that the fondant lays evenly over it.

The sheeter is used to roll out fondant quickly and easily.

It is important that the fondant is shaped quickly otherwise it will start to dry up and crack.

Piping swirls with white chocolate- buttercream.

Thursday 1/28/10

2010-01-28T22:42:00.000-08:00

Here is a series of Natural Resources used in the bakery:

Friday 1/15/10

2010-01-27T23:31:00.000-08:00

Project description

Internship site: Sweet Cheeks Baking Company

Department: Baking, Designing, and Decorating Pastries

Project Title:Frog Princess Cake

General Description:During the last week of internship, I will be making a Frog princess cake. I will be doing all of the baking, decorating and assembling with the help of my mentors, each specializing in something different.

Learning Objectives: To become familiar with the various procedures and techniques of professionally making a cake, which is what I plan on doing as a career.

Organization/Company Objectives & Benefits: Teaching others is a good way to improve your personal knowledge in this field.

Academic Skills: measuring

Technical Skills: using fondant, piping, sculpting, filling cake, baking cake, designing, etc.

Collaboration—Skills and Opportunities: mentors walking me through the entire process

Exhibition Plans: serving the final cake at exhibition night on January 29th, at 3 pm

Schedule & Timelines:
(To be continued)

Wednesday 1/27/10

2010-01-27T19:25:00.000-08:00

This is Charity, the "design goddess" of the bakery. I would consider her my mentor, along with everyone else in the bakery because they each taught me something different. My official mentor is actually Donna Cellere, one of the owners, but I would like to consider both in this blog.

The Interview
Donna Celllere
Pastry Chef
Sweet Cheeks Baking Company
San Diego, CA 92120

1)What do you think is the cause of success in owning your own buisness?
~ having positive energy, selling great products, and building customer relationships

2)Were you concerned or worried about the instability that comes with owning your own buisness? What would you do if you were to go out of buisness?
~ Donna was of course aware that it was a risk, but it was worth it. If this buisness closed down everyone what get back on their feet and take other alternatives. Donna specifically, would work for a catering company or become a nutritionist.

3)Every career has its ups and downs. What is your biggest challenge?
~ keeping everyone happy and meeting their expectations

4) What is your favorite part about being a baker/ bakery owner?
~ offering her gift to the world and doing what she is passionate about

5) Did you know that this was your dream when you started college?
~ Yes, she has known that baking was her dream ever since she was five years old.

6) Lastly, what qualities do you look for in someone you hire? Do you take a risk when hiring or do you know what to expect?
~ Of course there is always a risk that people don't meet expectations. A good employee for this job is someone who is professional, timely, has a positive attitude, and a passion for this field of work.

Monday 1/25

2010-01-26T18:50:00.000-08:00

Today I started my project by baking chiffon cake. With the help of my mentor (Donna) going through the steps and supervising the cake was a success. it turned out just the way it was supposed to, unlike other times when I made cakes on my own.I also made a flower out of gum paste to decorate the cake with.

1) Describe your direct collaboration with others—how does it go & how does it influence the work?
Almost everything we do in Sweet Cheeks is a collaboration. First, Elaine (the organizer) types out the invoices listing everything that the customer expects. Then, Donna, Misty, and Christa bake the cakes and store them for later use. Then the cakes are passed on to Charity who fills and decorates them. Finally, the cake is packed up and delivered to the customer by Elaine.

Describe your indirect impact on others through your work—there are probably many people you never actually see who are affected by your work. How does this happen? How does this influence your work?
As for myself, I help by preparing and cleaning up the large messes which makes it easier for everyone to get things done. Some specific tasks are: making plaques, preparing molds for cheescakes, making decorations, wrapping & storing food, washing dishes, mopping, making display boards, and much more.

Tuesday 1/19/10

2010-01-19T19:49:00.000-08:00

Choice A: What characteristics and qualities do you see in the people at your internship that you'd like to develop in yourself? Some of these qualities and characteristics could be creativity, empathy, risk-taking, ambitiousness, honesty, fairness, and so on. There are so many qualities and characteristics that people could have, so look around and think of a few good ones that you see in the people you work with.
Something that I tend to struggle with is finding the balance between professional and unprofessional. I'm not sure what is appropriate so I keep most things to myself while still being friendly and helpful. There is something to learn from everyone in the bakery. I admire Misty and Elaine for their balance, and I think I could learn alot from them. I admire Christa for her efficiency and prductiveness. I admire Charity for her leadership and patients.

Thursday 1/14/10

2010-01-14T18:41:00.000-08:00

Today's Assignment:
In this blog post, write about what you would like to learn when you interview your mentor. Post the big ideas and main topics you want to discuss and why they are important to you.
Also, discuss when this could take place. Schedule a time and place with your mentor (or coworker) and post that info in your blog, if possible (you will need to know this by early next week). Locate and reserve a computer or other recording device to document this interview.

Possible Interview Questions:
What inspired you to have your own buisness in this field of work?

Is this your passion or is it simply a career?

Were you concerned or worried about the instability that comes with having your own buisness?

What do you think is the cause for your success in owning your buisness?

What were/are the biggest challenges in your career?

Every career has it's ups and downs. What is/ are your favorite part about being a baker and/ or a leader?

What qualities do you look for in someone you would hire?

Did you know that this was what you wanted to do in college?

Note: The interview will be on Monday 1/18 or Tuesday 1/19, since Fridays are pretty busy.

Wednesday 1/13/10

2010-01-14T18:08:00.000-08:00

Project title:
Frog Princess Cake

Project description:
During the last week of my internship immersion, I will be baking my own professionally done cake, with the help of my mentors. They will help me make make the batter, fill the cake, and cover it in fondant. The cake will be two- tiered chocolate cake with hazelnut filling and a vanilla fondant covering.

Project schedule:
For best results, I will need to wait until the last Tuesday of internship to start baking.
Monday 1/18~ choose a recipe & buy ingredients
Tuesday 1/19~ bring the ingredients to the bakery and bake sheet cakes
Wednesday 1/20~ fill the cake with hazelnut bavarian cream, place the fondant, and start decorating
Thursday 1/21~ Finish decorating and refridgerate
Friday 1/22~ POL Day! prepare

Materials & Equipment needed:
Camera (to document), My Laptop(to document & display), recipe ingredients (flour, sugar, v. extract, etc.), edible decor.

Project documentation:
I will take process photos after each step, take notes, and write a reflection on this blog. The cake will be ready to cut and serve on Jan. 29th, POL day.

Tuesday 1/12/10

2010-01-12T21:40:00.000-08:00

1. What academic skills could you use on the job?
- Some of the cake decorating that was done today required geometry in order to have the precise measurements.

2. What forms of collaboration could you use in a project?
- This whole experience is a collaboration to me, in a way and there are many instances where I need to collaborate and communicate. For example, my cake designing, assisting, and planning have been collaborations.

3. What technical skills can you use at your internship?
- education in culinary arts, basic math, social skills, heavy lifting, time management, creativity, drawing and painting, personal hygeine, etc.

4. What new things can you learn while working at your site?
I will be learning some baking techniques, fondant work, and sculpting.

5. How can you exhibit, showcase or otherwise share your work?
- pictures; a small cake designed, baked, and decorated by myself to eat at the POL

6. How can your work or your skills & abilities help your company or organization?
- my good social skills/good communication, positive attitude, availability, efficiency, and productivity benefit the company.

Monday 1/11

2010-01-12T00:45:00.000-08:00

I learned how to make plaques out of fondant for the Porsche cake that's in progess. I helped wrap some metal cake cups for the 100 mini cheesecakes that will be made tomorrow. Lastly, I talked to my mentors about the project that I have planned for next week, which is to bake, decorate, and design a cake under their coaching. I plan on implementing everything that I have learned in the bakery throughout the immersion and learning mostly as I go along. The rough draft design is all drawn out, and it will be revised and ready to use tomorrow.

So tonight I drew out my ideas and got a few books from the library to help along too. Something that I was reminded of today, was that communication is very important to a positive internship experience,and in life overall. Unless I speak up, there will be a lesser chance of things happening the way that I want them to. I wouldn't have had the privilage of interning at Sweet Cheeks if I didn't make the call myself.

Friday 1/8/10

2010-01-08T18:13:00.000-08:00

Today was much more comfortable than Wednesday. I did alot of hands on things and actually knew my way around the bakery. Charity asked me to help her with a salad cake. She shaped the cake and I sculpted the vegetables out of fondant. It was exciting to work with fondant for the first time. I've seen fondant on my favorite TV shows such as Cake Boss and Ace of Cakes, and have always been curious to use it. It turned out to be alot like playdoh, soft and easy to work with. It was an honor to be given a task that required trust in me to do it correctly.

What have you actively done to start off on the right note?
On the first meeting day with my mentor, I brought some homemade sugar cookies for her to try to demonstrate my passion for baking and my level of baking skills. I've also been professional appreciative and respectul to my mentors in the bakery. I am always available to help, and open to learn.

What have you actively done to create interesting opportunities for yourself?
All I can do is be available to help and open to learn. Everything that I learn from my mentors will be applied to my independant baking at home.

What have you actively done to advance the interests of your mentor and/or site?
I help out in the bakery saving my mentor time and energy. I ask alot of questions.

What can you do in the immediate future to improve yourself and your experience in the above areas?
I believe that I am on the right track and I've gone above and beyond. The next improvement is to continue to get to know everyone in the bakery and to continue to learn. I still haven't figured out what my project will be.

Wednesday 1/6/10

2010-01-06T23:26:00.000-08:00

This morning I woke up and pulled out a sweat outfit from my closet. That was the most appropriate choice for the day, keeping in mind that my mentor requested that I wear something that I could get messy in and that would be comfortable to move around in. My internship was scheduled for 10 am, but I arrived at 9:35 am unintentionally. The day consisted of simple tasks such as wrapping some pumpkin loafs in plastic wrap, cleaning up, and making platters to present cakes on. Later on, Donna (my mentor), had me crack 128 eggs and mix together a batter for coconut bread. It smelled delicious.:)

So far, I have become aware of things that I need to improve in terms of my professionalism. It was pretty nerve racking being in an independant environment. I felt awkward at times because I was asking so many questions and making so many mistakes. I would like to find the balance between professional and tight by the end of this immersion. Hopefully I'll be more comfortable on Friday. Now that I know my way around I will feel more adapted.

Economy Questions

2010-01-05T11:53:00.000-08:00

1)Being a service in the employment sector, how has the economy affected your buisness?
Sweet Cheeks Baking Company had not been significantly affected by the recession because coincidently, it was started just before the recession three years ago. The buisness progressed, and they were mainly focused on the success of their buisness as the recession is present.

2)Have you made any changes to adapt to the recession?
Same...the economy hasn't affected the company enough to push massive changes, especially since the buisness opened just one year before the recession was declared.