There is something to be said for the “less is more” aesthetic.  Two white rolled fondant two tier cakes with totally different personalities.

The sugar orchids just “pop” against the smooth clean finish of the white fondant.

The pleated fondant textures are reminiscent of the brides dress and need no further embellishment.

I have a little secret: I don’t have much of a sweet tooth, yup, this pastry chef would much rather eat crispy bacon  than a creme brulee, sorry but it’s true! I think this actually helps me create more balanced desserts.

Several weeks ago I had the privilege to attend the James Beard Celebrity Chefs Dinner at the Canoe House at the Mauna Lani.  It was a magical night, sampling divine food, fine wines and cocktails, with good friends in a spectacular setting.  But the highlight had to be meeting Nancy Silverton of La Brea Bakery fame!  I was starstruck and acted like a complete goofball groupie.  Her dessert was fantastic: goat cheese honey tart garnished with a whisper thin pignolia cookie and amber pools of local honey.  Simple, not too sweet, refined and elegant.

As we left the dinner they gave us tiny bottles of the most exquisite salt in two “flavors”: keawe  smoked and guava smoked. These beautiful crystals were distinctly smoky and earthy, yet bright with a super clean punch of salinity.

I wanted to make something with it right away but what???

 

Keawe smoked macadamia nut toffee…. Oh my, this is my perfect dessert: buttery,nutty, chocolatey, crunchy and, yup, salty!

Celebrate the new year, the Year of the Water Snake, with our limited edition cookies:

Tangerine sugar cookies and green tea short breads that are almost too pretty to eat but they’re so yummy, you won’t be able to resist!

Design your dream cake!

Have a special occasion coming up? Wedding, birthday, baby shower, graduation, anniversary?

Then unleash your inner “cake boss”, design your dream cake and if you are selected, we will create it for you!

How :

Visit Short N Sweet to pick up an entry blank, fill it in and design your dream cake.  It can be for any occasion and serve up to 150 guests.  Once you’re finished bring it back by March 15th, 2013.

We can’t wait to see the entries!!

If you haven’t guessed it by now, we are unabashed bacon lovers here at Short N Sweet.  So it shouldn’t come as a surprise that we’ve added a new bacon goodie: an incredible chocolate bacon brownie!  yes, in addition to our bacon caramel popcorn and our chocolate bacon brittle we now have yet another way to satisfy your bacon craving.

 

My first Hawaiian Christmas was a little surreal.  Having grown up in Massachusetts and Maryland it was a bit disconcerting to see all the trappings of my favorite holiday minus the thick coats (not to mention the hats, scarves, mittens, socks…) chilling winds and short days.  But, truth be told, I didn’t miss any of the cold and I found that all my cherished holiday traditions still apply; like making gingerbread “houses” or “canoes”!

 

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Dec 02

Stollen

What is it? A traditional yeasted bread from Germany. Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.  In the mid 17th century, a papal proclamation allowed stollen bakers to add milk and butter resulting in a similar recipe to the modern day stollen.

Our stollen starts with our own house made candied lemon peel.  We start in November and candy local lemon peel.  Next we soak the candied peel, raisins,dried cherries and cranberries in rum for at least two weeks.  The plump fruit is part of a traditional recipe containing butter, milk, cinnamon and other spices. We also make our own almond paste which is encased by the dough and formed into a traditional 2 “hump” shape.  After baking it is brushed with melted butter.

It’s a very intensive process and we it make only during the month of December .  It’s a dearly loved Christmas tradition at the bakery.

Holidays always mean special treats! These items are making their once a year appearance, so enjoy them during the month of December!

 

Short N Sweet Christmas Dessert Menu 2012

 

Gingerbread Men                                                      

made w/molasses, crisp, slightly spicy & decorated for the season

 

Cranberry Macadamia Nut Biscotti

a traditional, perfectly crunchy, biscotti with a holiday twist

 

Peppermint Marshmallows

made with organic peppermint oil and the final touch to the best cup of hot chocolate

 

Christmas cookie wreath                                                     $18

sugar holly leaf cookies assembled into an edible wreath, perfect for an office or a potluck!

 

Buche de Noel    (serves 10-12)                                              $35

(need 3 days notice)

moist cocoa souffle roll filled w/a lightly sweetened  whipped cream  or our very popular  banana roulade; decorated to look like a traditional yule log

 

Stollen                                                                                    $13 (need 3 days notice)

our version of this holiday bread loaded with dried cherries and cranberries, candied lemon peel (we make our own!), raisins and filled with marzipan

 

Cranberry Shortbread Cake                                              $19

buttery shortbread topped with an orange scented fresh cranberry filling

 

 

 

 

It’s that time of the year again.  Our “available only during the holidays ” desserts and breads:

THANKSGIVING HOLIDAY MENU

 

APPLE CUSTARD TORTE

$19

SHORTBREAD CRUST FILLED WITH A TANGY CREAM CHEESE CUSTARD AND TOPPED FRESH THINLY SLICED APPLES AND CINNAMON

8” MAPLE PUMPKIN PIE

$18

HOUSEMADE FLAKY PIE CRUST; FRESH PUMPKIN SWEETENED W/ MAPLE SYRUP(MADE WITH NO SUGAR)

 

CRANBERRY SHORTBREAD  CAKE

$19

BUTTERY SHORTBREAD CAKE TOPPED W/SWEETENED, ORANGE SCENTED FRESH CRANBERRY TOPPING

 

BUTTER TOPPED DINNER ROLLS

$10 DOZEN

 

TAKING ORDERS UNTIL 11/19/12 PICK UP 11/21 BEFORE 3 PM (EARLIER PICK UP MAY BE ARRANGED)  ALL ORDERS MUST BE PAID IN ADVANCE CALL 935-4446