Friday, February 15, 2013

Cupcake Bar

I love glass jars full of pretty things.  I blame pintrest for my latest idea in the cake shop.

Starting tomorrow we will offer a completely custom cupcake bar.


First choose the flavor cake (chocolate, strawberry, vanilla, butter, coconut, red velvet)

next select a filling (chocolate fudge, chocolate cream, bavarian cream, cream cheese, coconut, strawberry, raspberry, pineapple, blue berry, banana cream, or cherry)

then a frosting (butter cream, Fudge, cream cheese, or non dairy whipped cream)

choose a topping... These will change out frequently but lets start with ... toasted coconut, pecans, m & m's , dark chocolate covered pretzels, chocolate jimmies, rainbow jimmies, dove chocolates, pop rocks, chocolate chips, marshmallows, sprees, chocolate covered espresso beans, fresh seasonal berries,


Then an optional drizzle... chocolate, raspberry, butter scotch or carmel.

mmm custom cupcake bliss :)

Thursday, February 14, 2013

Neglectful Blogger....

Two and a Half Years Later...... Ouch
I have been busy let me tell you!

We opened a small store front in historic downtown Kenosha....


We have done 60 or so Wedding Celebrations

http://www.robinsnestcakery.com/wedding-cake-photos/

Made countless Gourmet Cupcakes & Special Occasion Cakes

http://www.robinsnestcakery.com/cupcake-menu/


http://www.robinsnestcakery.com/robins-fav-photos/

I promise to show this blog some love in the coming months!  Happy Valentines Day!

Tuesday, May 4, 2010

Gluten-Free Baking Classics by Annalise G. Roberts 5 star review


Spending so much time with all the lovely people at the Kenosha Harbor Farmers Market this past year has brought the need for Gluten Free products to light. This is becoming such a common place need. I had not heard of it 3 years ago. I tell you I could not give up bread! For me a good homemade piece of bread can make almost anything better. The giggles as the kids "help" knead the dough, the smell of it baking (there is not a better smell), the warmth of a hot piece of bread with or without butter it makes dinner special. So for all of my friends I armed myself with several books and all kinds of products from the organic section at Woodman's and this book really stands out. Not only is it crammed with all your favorite recipes (cookies, pie, bread, cake, pizza, etc) but it explains how to make your own flour mixes and how to correctly stock your pantry so that you can eat "normally". This book takes the stress out of converting recipes and encourages you to change your eating habits so that you feel better and that is what is important!


So today we start with a basic.. Angel Food Cake a perfect summer dessert. This recipe absolutely nails it. I have served it to people who are not gluten intolerant and they loved it.

So we start gathering all our equipment oven, mixer, bundt pan, sifter, measuring cups & spoons, spatula


Next gather all our ingredients confectioners sugar, Gluten Free all purpose flour, guar gum or xanthan gum, 12 egg whites, cream of tartar, salt, pure vanilla extract, pure almond extract, granulated sugar
separate your egg whites first (room temperature works best)
preheat the oven to 400* and position rack on second shelf from the bottom.

then place the egg whites into your mixer with the wire whisk attachment along with cream of tartar, salt and extracts start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high and add sugar 2 tablespoons at a time, beating until sugar dissolves and white form stiff peaks. Do not scrape bowl while beating.


Next sift confectioners' sugar, flour, and guar gum into a small bowl and set it aside. This takes a bit of work you will even have to push it through in the end with a spoon.



Fold flour mixture into egg whites in three additions, using a rubber spatula. Pour batter into bundt pan sprayed with cooking spray. Use the spatula to break any air bubbles and smooth the batter.



Place cake in oven and tun down oven temperature to 375*. Bake about 30 minutes or until top of cake springs

Optional... While the cake is cooling beat whipped cream with 3/4 cup of confectioners sugar until stiff peaks form. Once cake cools frost casually with the whipped cream and add strawberries.

Now I pretty much always relax with a glass of wine while the cake is in the oven so feel free to join me, I have a glass of Pinot Grigio.


Gluten Free Angel Food Cake
1 1/4 cups confectioners' sugar
1 cup GF All Purpose Flour
1/2 tsp guar gum
12 egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp pure vanilla extract
1/2 tsp pure almond extract
1 cup granulated sugar

Optional: 1 pt heavy cream 3/4 cups confectioners sugar, strawberries

Tuesday, July 28, 2009

In the Beginning

Hello out there. My name is Robin Shiels, I live in Kenosha WI and I thought I would share my story. I've always thought of myself as a pretty good baker. I enjoy it and I think that is apparent when you taste most things that I make. A little over a year ago I thought why not REALLY do this. I had been taking cake decorating classes at our local Michaels, and I was quickly becoming hooked.

My original plan was admittedly weak.
  1. Start teaching the cake decorating classes at Micheals.
  2. Have a little stand at the local farmers market.
  3. Offer the freshest most creative product around.
  4. Try to get some custom cake jobs.

Who knew you actually needed so much more than that!

So just over a year later and my little online cake shop is open (and yes I have a little farmers market stand & I teach cake decorating at Michaels).

I will:

Describe all the steps it actually takes to open a very small local cake shop on a dime.

share recipes

review products

review books