Featured Member

Jacqui Stanzel (Jscreations)

Jacqui is the proud owner of a boutique-style custom cake studio based in Ontario, Canada. Her company, JS Creations Cake Emporium specializes in sculpted cakes, cakes for special occasions and notably wedding cakes. At the young age of 5, Jacqui dreamed of designing luxury wedding cakes that would be seen as edible pieces of art.

Since the establishment of her business in 2012, Jacqui has been creating cakes that are truly one a one of a kind, designed with the client in mind. Using only the freshest ingredients available she ensures her products taste as delicious as they look.

Over the years, Jacqui has spent most of her free time watching countless videos and attending courses to perfect her cake styling techniques. She was fortunate to have trained with the renowned wedding cake designer Lori Hutchinson (owner of: The Caketress) and has being a member of SugarEd Productions for two years. Jacqui believes she is fortunate to be doing what she loves every day and will be focusing on expanding her knowledge even further to achieve Haute Couture Wedding cakes.

 

 

Chocolate Cake
(chocolate cake recipe I have been using for years. Recipe from Bakery blog.com. I love Gretchen’s Chocolate cake recipe. Moist and delicious.)

¾ Semi Sweet Baking Chocolate (melted)
¼ c  Cocoa Powder
½ c hot water
12 tbsp soft unsalted butter
5 lg eggs
1 c granulated sugar
1 tbsp vanilla extract
1 c milk
1 ¾ cake flour
1 ½ tsp baking soda
½ tsp salt

Place the bowl of your Kitchen Aid mixer over a double boiler and add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F.

Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage.

While the eggs are whipping, sift together flour, baking soda and the salt and set that aside.

In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.

Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth.

At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform.

Next start alternating the dry ingredients with the milk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)

Mixing until incorporated and stop to scrape the sides of your bowl, from time to time too.

Bake at 350° F UNTIL ITS DONE. For the 8" layers it will be about 30-40 minutes, and cupcakes 20-30 minutes.

 

 

 

 

 

 

 

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Thank you, Jacqui, 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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