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Featured Member

Veronica Bochat (Ronniebochat)

My name is Ronnie. My given name is Veronica La Peze Bochat. I have been called Ronnie all my life. I was born in Plaquemine, La. in 1957. Moved to Houma, La. at the age of 2. So, living most my life below I-10, Cajun I am. I, was raised with 7 siblings, 6 sisters and 1 brother. My sister, Beckie, passed away at the age of 11 with cancer. I went to Catholic schools until Graduating in 1975 from Vandebilt. I married my hubby, Jimmy, in 1976. We have two wonderful kids who are both married to awesome human beings. I have 7 grandkids and 2 spare. We also claim our son-in-law’s brother, his wife and their 2 kids. Moved to Texas in 1990. My husband works full time for our church, St. Mary’s in Plantersville, Tx. I do too, part time and we both do a lot of volunteering.

When my kids where both in school I went to a Redken Cosmetology school from which I have done hair for about 31 years. I am now down to working at a salon one day a week, keeping my forever customers looking good. I know they just keep coming because once they turn 90 I promised specialty cakes for their birthdays. LOL 
I did my first “sculpted cake” in high school for a retiring teacher. It was one of the school. Only did my kids and hubby’s birthday cakes throughout the years. About 8 years ago, a couple of us from the salon took the Wilton classes one of our fellow stylist, was teaching. Started watching Sharon’s videos on YouTube and fell in love. Not only with cake decorating but Sharon’s voice and her way of teaching brought my heart home. I live in the country, so there is not a lot of traffic. Thank goodness for the passing of the Texas Cottage Food Law in 2011. I started doing cakes from my home. 
 

When I switched salons around 6 years ago, I moved into a strip center with a cake shop two doors down. Needless, to say, I became friends with Ana Hartwell from "Sweets to Dream On" and she has taught me so much over the years by just watching and listening. In time, she started sending me some of my best challenges in cake decorating. We started the Montgomery County Cake Club which we became too busy to keep up with and put it on the shelf. I’m a member of the Houston Cake Club and the International Cake Society.
 

My favorite cakes to decorate are the ones I have never done. I see cake in almost everything and love the challenge of making it sweet! I love going to cake shows, which are like pep rallies, seeing all the talent. I am thankful to my family and friends and I am Blessed by the Lord our God, Jesus Christ, for without Him I am empty and nothing. He gives me everything I need, including my mind and my hands to create. 

When I die, my hubby promised to celebrate my life with a crawfish boil. My favorite! Everyone is welcomed!

 

Ronnie’s Bread Pudding                                       

1 ½ Loaves of French bread 
1 stick = ½ cup of butter
1 ½ cups sugar
6 eggs
3 Tbl spoon of vanilla
5 cups of milk (1 can evaporated milk with 1 cans of water = 3 cups) and 2 regular cups of milk
1 can evaporated milk
½ cup raisins
½ tsp cinnamon 

Preheat oven to 350.  Spray a 9x13 pan with cooking spray.  Place torn bread into (bite size pieces) pan. Sprinkle raisins over bread. While preparing the rest of recipe place broken up bread in oven to make crispy. Whisk cinnamon with sugar in large bowl.  Add melted butter.  Whisk eggs and add milk, then add to sugar. Whisk until sugar is mostly dissolved.  Add vanilla stir and pour over bread.  Cook for 1 hour - 1hour – 1hr. 15min.  (Be sure to place foil covered pan under bread pan for it may rise over while cooking).

Sauce:
1 stick butter
1 cup of sugar
8 ounces of heavy whipping cream
1/4 cup of Amaretto 

Melt butter in saucepan.  Add sugar and let dissolve some.  Add heavy cream.  Bring to a boil while whisking every now and again. Add Amaretto.  Pour over warm pudding after the pudding has settled down.

 

 

 

 

 

 

 

 

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Thank you, Ronnie, for sharing your recipe and photos with us!
 
If you’d like to participate as our Featured Member, please submit a photo of yourself, your bio, your favorite recipe and a bit of history about it, as well as some photos of your work to featured@sugaredproductions.com.
 
 
 
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