Be My Bridesmaid Styled Shoot

I loved being part of this pretty shoot we did back in January.  There were so many talented people involved.  You can see the whole thing featured here on One Fab Day!

And here are some lovely photos.

Cassidy Budge Cake Design

Rustic Romantic Anemone Cake Cassidy Budge Cake Design

Plumb and Passion fruit Macarons Cassidy Budge Cake Design

Sugar Anemone Flower by Cassidy Budge Cake Design

Plumb and Passion fruit Macarons Cassidy Budge Cake Design

Rustic Romantic Anemone Cake Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Cassidy Budge Cake Design

Photos by Evelyn Eslava Photography

Styling by Rosie Jarman

Floral Design By Erin

Makeup by Lauren Fisher

Modeling by Annie, Michelle, Jasmine and Rosie

Cake, Macarons, and Sugar Anemones by Cassidy Budge Cake Design

Chocolate Cream Puffs

Chocolate Cream Puffs by Cassidy Budge Cake Design

Chocolate Cream Puffs are my Grandpas favorite thing in the whole world.  They have a delicious homemade creamy custard in the center that I fold whipped cream into so it makes it light and heavenly.  He has always loved cream filling the most though.  In my family we joke about how he would eat anything if it had cream on it.  And he’s passed it on to his children and grandchildren.  It just isn’t dessert if it doesn’t have cream on it.  And chocolate, dessert needs chocolate too.

Homemade Cream Puffs are a labor of love.  You have to make the shells, the filling, the ganache, then fill and dip them.  It’s kind of an all day project.  But they are so worth it when they are finished.

We love everything about these Cream Puffs.  They are delicious.  Here is the recipe.  Stay with me, it’s kind of long.  Chocolate Cream Puffs by Cassidy Budge Cake Design

Pate Choux/ Cream Puff Shells

Makes 12 big shells or 20ish small ones, depending on what scoop you use.

  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/2 cup butter
  • 1 cup AP flour
  • 4 large eggs
  • pinch of salt

Bring water, milk, and butter to a boil, add salt and pour in the flour.  Take the pan off the heat and stir your little heart out.  The dough will pull away from the sides of the pan and form into a big ball.  Keep stirring and add the eggs one at a time until a creamy batter forms.  Scoop into a pastry bag, or if you are feeling lazy, use a medium size cookie scoop.  You can set the batter pretty close together on the parchment paper lined pan because they raise up not spread out.  Usually an 1 1/2- 2 inches apart.

Bake at 400 degrees for at least 30 minutes.  Less if you made mini puffs.  DO NOT OPEN THE OVEN IN THE FIRST 20 MINUTES.  Pate choux is leavened by steam.  The steam escapes the oven when you open it.  So trust me, just don’t open it.  You will know they are done when they are on the darker side of golden.  It’s more like a caramel color.  Pull them out of the oven and cool to room temperature.

Pastry cream

  • 2 cups milk
  • 2 oz sugar #1
  • 1.5 oz egg yolks
  • 2 oz whole eggs
  • 1.25 oz corn starch
  • 2 oz sugar #2
  • 2 tbls butter
  • 1 tbls vanilla extract

Bring milk and sugar #1 to a boil.  While that is heating sift together cornstarch and sugar #2 together.  To the cornstarch mixture add the egg yolks and whole eggs. Whisk together.  When the milk boils slowly add a little bit into the egg mixture.  This is called tempering.  You don’t want to add the milk too quickly of it will scramble the eggs.  Once you’ve added a little milk to the eggs you can pour the rest in.  Whisk together, then strain back into the same pan you used to boil your milk.  Keep the heat at medium and keep whisking.  The cornstarch will almost immediately start to thicken.  Keep stirring.  You want the mixture to boil/bubble for at least a minute so it cooks out that gritty cornstarch feeling.  After it’s boiled for a minute take it off the heat and add the vanilla.  Wait a couple minutes before you stir in the butter.  Pour into a bowl and press the plastic wrap right on top of the custard.  You don’t a skin to form, gross.  Refrigerate.

Whip 1 cup of cream to stiff peaks.  Stir your cold pastry cream to soften it a little bit and fold into the cream.

Chocolate Ganache

  • 5 oz cream
  • 7.5 oz chocolate chips. We like semi sweet, but you could do half and half milk to semi.  You decide.

Bring the cream to almost a boil, then pour over the chocolate.  Let it sit for a minute of two then whisk together.  It’s important to use a whisk to stir it together.  If you don’t, sometimes the ganache separates into a greasy mess.

Finally the Assembly

Cut the puff in half, or poke a hole  into the side of the puff and squeeze in the filling with a pastry bag.  Then dip in the warm ganache.  Leave them alone for a little while in the fridge to set up the ganache.  Or just eat one right now.  Either way is fine.  See what I mean about a labor of love?  I wasn’t kidding.

Chocolate Cream Puffs by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Sitting Pretty Cookies

Sitting Pretty Cookies by Cassidy Budge Cake Design

Every Easter my family makes these cookies for our family BBQ at Grandma’s house.  Who am I kidding, we make them whenever we get a chance to.  They are sooooo good.  Technically this kind of cookie is called a thumbprint cookie.  But we call them Sitting Pretty Cookies at my house.  My mom got the recipe from a woman in our ward when we lived in San Diego.  The woman wouldn’t give her the recipe for the longest time.  My mom had to beg her one last time right before we moved to Utah and she finally gave it to her.  But only after she made my mom promise not to give it to anyone…they are that good.

Sitting Pretty Cookies by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting by Cassidy Budge Cake Design

If I was on death row, and I had to pick one thing to eat as my last meal, this would be it for sure.  These cupcakes are so good that people dream about them, literally people have dreams about them.  The cream cheese frosting has a little bit of lime juice in it and makes the frosting extra delicious. Coconut Cupcake with Cream Cheese Frosting by Cassidy Budge Cake Design

Coconut Cupcakes with Cream Cheese Frosting by Cassidy Budge Cake Design

Coconut Cupcakes with Cream Cheese Frosting by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Opera Cakes

Opera Cakes by Cassidy Budge Cake Design

Mini Opera Cakes are so cute!  And these things are tasty.  An opera cake is layers of almond sponge cake dipped in espresso syrup, coffee buttercream and dark chocolate glaze.  Coffee buttercream is one of the most delicious things you will ever taste.  It is so good.  I wanted these to be bite size so I cut them to be an only an inch square.

I made an apricot version of these in Culinary School for my petit four project and I fell in love.  This is the classical version.

Miniature Opera Cakes by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Vanilla Creme Brulee

Vanilla Creme Brulee by Cassidy Budge Cake Design

Vanilla creme brulee is one of my dad’s favorite dessert, if not his all time favorite.  It’s something he always orders when it’s on the menu.  So when I make it from scratch, I’m pretty sure I instantly become his favorite child.  And I love it too.  There’s something about cracking the crispy sugar shell and digging into a creamy, smooth, rich custard that makes you the happiest person alive.

Vanilla Creme Brulee by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Chocolate Zucchini Cake

Chocolate Zucchini Cake with Candied Zucchini garnish by Cassidy Budge Cake Design

This chocolate zucchini cake is one that my family makes every year when the zucchini in the garden get away from us.  You know what I mean?  What do you do with a 16 inch long giant zucchini?  Make zucchini cake!  I just made it fancy with candied zucchini slices and chocolate buttercream frosting.

Chocolate Zucchini Cake with Candied Zucchini garnish by Cassidy Budge Cake Design

Chocolate Zucchini Loaf with Candied Zucchini garnish by Cassidy Budge Cake Design

Chocolate Zucchini Cake with Candied Zucchini garnish by Cassidy Budge Cake Design

Chocolate Zucchini Loaf with Candied Zucchini garnish by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

 
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