FLAVOR!!!

One of my favorite treats is a cupcake because I like the different flavor profiles that are possible. I used to be a savory chef and I have cooked at some really nice restaurants. One of my favorite things about being a savory chef was how creative I got to be with flavors and ingredients. Then, as I studied pastry, I realized there is just as much creativity if not more when you're baking. That got me thinking and now I spend most days trying to come up with delicious combinations.

For my bakery I wanted to offer sweets that were familar but still a little different and unique. For example, when I was working on my oatmeal raisin cookie recipe, I had some ingredients sitting next to the oats in my pantry. I tried a few different combinations and the oatmeal cranberry raisin white chocolate chip cookie was born. A mouthful I know, but it's delicious! All of the flavors really compliment each other.

Another example was when I was working on a lemon cake recipe. It was good but not great. I started to think, "how can I add depth to this?" , and I decided to add orange juice, lime juice and Grand Mariner. Suddenly I had a citrus cake with layers of flavor and an amazing fragrant scent. When it comes to baking I follow three simple rules: depth, flavor and appearance.

Depth: When I say depth I mean having different layers of flavor. For example, in a lemon cupcake you get a buttery crumbly cake, then a slighty bitter lemon taste that hits the back of your cheeks and lastly you get the creamy sweet frosting. All of those components hit you at different times so from start to finish you have something going on with your taste buds. You also need to make sure that these layers compliment each other; thats where flavor comes in.

Flavor: This means melding flavors into one harmonious component. A lot of different foods go together like chocolate and raspberry, pineapple and rum, lime and coconut and peanut butter and jelly. However, it's worth playing with different ingredients because then you come up with new and unsual combinations like chocolate and basil (trust me), espresso and honey and my favorite orange, hot chilies and chocolate. Think of foods that work together in a savory way and try to incorporate them into a great coffee cake or a vanilla bundt cake. You may be surprised with the results!

Apperance: Lastly, we focus on apperance because of course we eat first with our eyes then with our stomachs. Think about colors that you like or what appeals to you. Would you like to eat a plate full of brown meat, brown potatoes and brown vegetables? Probably not! But a plate with a pink salmon, green asparagus and purple potatoes suddenly seems so much tastier. The same rules apply to pastry and I like to have my pastries be as beautiful as they are delicious. Use special plates or colorful cupcake wrappers and have decorative elements like sprinkles, shaved chocolate or pretty colored frosting to finish off your masterpiece.

When you work hard to make special recipes, it shows and it feels so much better when someone likes them because they appreciate what you're doing. That's why I love to bake. It makes me happy to see others enjoy something I made. If you put pride into what you bake, others will notice and before you know it, everyone will be asking you for your recipes.

Stay Sweet!

Lymarie Jimenez