White Christening Cake with strawberries and cream butter cream.

More pictures of my house cake are available at pinkcakebox.com

Red velvet with cream cheese for engagement party at Il Capriccio in Whippany, NJ.

I think you know what I’m talking about. The big debate about which is better: The crispy chocolate chip cookie, or the soft and chewy chocolate chip cookie. Every family is usually divided…sometimes not even equally. Personally, I think that soft and chewy way surpasses the crispy, but I give in to make my friends and family happy.

There was even a Food Network Episode with different recipes for the “Thin” the “Puffy” and the “Chewy”. But who is going to sit there and make 3 batches of cookies? I’m not sure anyone wants the ‘Puffy” so I’ve eliminated that option and have figured out how to please both other parties.

Take your favorite chocolate chip cookie recipe. Let’s use Nestle’s Tollh0use for example.
For chewy cookies, make sure your butter is cold - use the Kitchen Aid mixer to soften it with the paddle, but don’t heat it or let it warm to room temperature. Once the dough is mixed, put it back in the fridge for 15 minutes. The extra cold dough helps the center cook slower - producing a chewy and soft cookie.

Now take the same dough and let it warm to room temperature…in a pinch, i’ve even microwaved the dough for 30 seconds to soften. (But be careful you don’t overcook - or you’ll literally start to bake the cookies in the microwave. ) Voila - you’ve got yourself thin and crispy cookie dough!

Now everyone will be happy without having to spend 4 hours in the kitchen making 3 different cookie recipes! I’m sure there are some baking traditionalists that would flinch if they read this suggestion - but it works!!! So happy baking.

P.s. Soft and Chewy Rule!

This is my friend Ann’s bridal shower cake with a conversation heart theme.

I love M&M’s. I’m not ashamed. I love them. I suppose I should love really sophisticated chocolates or cordials, or truffles. And yes, while I do enjoy a good truffle, there really is nothing like the sugar coated goodness of an M&M.
And for Valentine’s Day they come in shades of pink, red and white. Fabulous. A candy that changes color for the holidays. It’s the perfect accent for any coffee table. And in a few weeks, spring pastels will be out for Easter. One doesn’t even need to buy flowers anymore. Just change your M&M colors! It’s the perfect accessory!

I noticed there were no pastry commercials this year during the Super Bowl XL. Maybe next year Pink Cake Box will splurge for a multi-million dollar 30 second spot. (Ha)

Maybe I’m a bit of a sucker for technology and for new pastry toys … but I’m going to be purchasing a frosting printer. It uses the same technology as some of the top of the line photo printers, but uses food coloring instead of ink and ultra thin frosting sheets instead of paper.

The options are endless… not just run of the mill photo cakes….but custom logo cookies, computerized images wrapped around cakes, and more! Imagine the most complex picture wrapped around a 4 tier cake! Incredible.

I’m very excited and will keep everyone posted as to when my new ‘high-tech’ pastries will be available!

So today my future mother-in-law, who is a spectacular woman (Barbara if you’re reading this that’s for you :)), told me that she was thinking about the psychology behind being a pastry chef, in particular a cake designer. Barbara is a deeply intuitive person, so obviously I listened eagerly to her assessment. She said that my job not only brings me personal joy because of the love of my job, but it brings happiness to others’ parties and celebrations. My cakes become a sort of celebration centerpiece which makes me indirectly a part of each and every celebration.

I had never thought of my job this way before and it started me thinking that she’s right. Part of the reason I do love my job is because I get to know my clients through their celebrations and in a little way am present at their event.
It’s just the cherry on top - isn’t it?