Cake Decorating Class at Urban Farmer

Come Valentines Day, sweets are on the brain.  Chocolate to be more specific.  I was invited to Urban Farmer to attend a pastry class, conducted by their pastry chef.  I didn’t know what to expect…baking pies, kneading dough, etc.  When we arrived at the conference room turned classroom, we found three layers of decadent chocolate cakes, a pastry bag full of Italian butter cream, and another one nearby stuffed with chocolate mousse filling.  Jackpot.  This was a cake decorating class!

My friend Amanda and I inspected all the tools placed in front on us and thought…this will be equal parts fun and disastrous.  After all, neither of us claim to be bakers.  That’s the whole reason we were attending this class in the first place.  But we both fancy ourselves pretty savvy in the kitchen.  Adventurous, at least.  But we were still glad to see the tasks of actually baking the cakes and preparing the frosting and filling were left to the professionals. We were just left to do the fun creative stuff.

We were given instructions on how to best cut, stack and prep a layer cake  (along with the recipe for it), and let in on an industry secret…of brushing the layers of cake with flavored simple syrup, to add flavor and keep it moist.  For this cake we used a coffee flavored simple syrup (equal parts sugar and water, heated until dissolved and 2 oz. brewed coffee to roughly 2 cups of syrup.  Game.  Changer.

We piped a “barrier layer” of frosting on the outer edge of each layer, then filled in the rest with the chocolate mousse filling. Ideally you’d throw the cake in the freezer after each step, but in this instance…no time.  Next came the crumb coat.  That luscious Italian butter cream.


We were also invited to to sample and taste the difference between store bought frosting (generic and organic), the grocery store variety used by bakeries like Giant Eagle and Costco, and the house Italian butter cream used by Urban Farmer in the restaurant and attached Westin Hotel.  To me the last was clearly the best. Rich, creamy, velvety.  The kind of frosting you do extra time on treadmill for.

The next part got a little tricky.  We frosted the top and the side, then were tasked with make the cakes smooth, real smooth…with the offset spatula and a painters tool.  I nearly broke my arm patting myself on the back after I conquered this step.  Ironically, all the time and attention I spent on it wasn’t totally necessary, as I covered most of the surfaces with decorative frosting, sprinkles and Oreo crumbs.  Yep…those came next.

When it was time to move on to the REALLY fun part (also the most challenging) we were like kids in a candy store.  We had cake pops, tubs of every color sprinkle in the rainbow, merengue “eyes,” swirls, and dots, pretzel and almond crumbs, Oreos, and gallons and gallons of frosting.  My trouble shooting takeaway? Frosting fixes everything. Recognizing my frosting shortfalls, I went wacky instead of precise…and went for a “Love Bug” theme for my little girls. Others made “monsters” or flowers with frosting.  It was cute to see everyone’s imagination run wild!

love-bug-cake

At the end of the fun afternoon, we were sent off with our cakes, and a gift bag with four recipes used by the Urban Farmer pastry chefs, and several baking tools.  Best part for me…is I’ll be back for more classes at Urban Farmer. They’ve scheduled a series of butcher classes from April to October.  You can sign up for one, or all of them.  I’ll see you there!

urban-farmer-butcher-classes

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Food is love.  And love is food. 

If you’re like me, you like to show love with food. As Valentine’s Day draws near, I teamed up with someone I love, my friend Rachel from Roaring Acres, to create three lovely events aimed at showing those close to us just how much we care. Cozy up with your girlfriends for PJ Potluck, entertain your kiddos with a Valentine’s themed play date, or romance your honey with an enticing sweetheart’s brunch in bed.

lovely events pj potluck setup

Week nights can be exhausting. The idea of cooking for a crowd probably doesn’t appeal to many. Make a few easy things (some ahead of time) and ask your gal pals to contribute the rest, potluck style. Throw what you need in a silverware caddy and dish out sweets in small, portable portions. Trade work clothes for yoga pants, pop in a movie (or three) and indulge in some serious comfort food.  

Take movie night to the next level with tomato and truffle popcorn soup shooters. Saw this recipe in Food Network Magazine and had to give it a shot. I actually used half the recommended amount of truffle oil and found it to be just enough. Make the soup a day or two in advance, then just heat and serve. Garnish with popcorn and share the rest of the bag with easy-to-pass-around tins.

lovely event chocolate penne

I wanted to give local entrepreneurs some LOVE in this post by making an indulgent and (appropriately flavored) pasta dish using chocolate penne from the Little Lakewood Pasta Company.  Recipe follows. 

And I also LOVE friend and fellow TV news veteran, Tiffani Tucker’s, new Bundt cake business. Have a Slice mini heart-shaped cakes were the perfect complement for our Valentine’s Day dessert. She prepares five different flavors that could also double as favors.


Over the weekend, create a no-frills craft and healthy lunch. Served in the middle of the action, the kiddos can help themselves while they decorate cards for the local nursing home, or a children’s hospital. Dig up that heart-shaped cookie cutter and make sandwiches with strawberry jam and almond butter.
Since my little sweeties like to dip things, I roasted some red peppers and added it to homemade hummus, and provided a pile of sweet and crunchy sliced red and yellow peppers. Recipe follows.

For something to sip on that’s also good for the heart, I made smoothies in my daughters’ favorite color–purple. Toss in frozen berries, a banana, almond milk, and a generous splash of this vibrant fresh pressed juice from Restore Cold Pressed, made with raw and organic apples, beets, carrots and lemons. Use a fun glass so they can slurp them up happily.

Dessert doubles as a holiday-themed activity with decorate-your-own mini cupcakes.  More sprinkles ended up on the floor than on the cupcake display…but kids love to be involved in the fun.

lovely events brunch set up

And don’t forget to to treat your honey.  Create a beautiful brunch or breakfast in bed. If the way to a man’s heart is through his stomach, then deviled eggs are the fast lane.


Hard boil eggs and make the deviled filling the night before. (I add mayo, yellow and Dijon mustard, a splash of Worcestershire sauce and salt/pepper) Fill and top them on Valentine’s Day. I painted hearts with Sriracha, sprinkled capers on a second set, then used the remainder of my pancetta from my pot luck pasta recipe for a third variety.

lovely events breakfast stack

To satisfy meat eaters, make this impressive Breakfast Stack with sausage, cheese, sautéed veggies and potatoes. Recipe follows.  This can also be prepped ahead of time to allow for less labor and more snuggle time on this romantic day.

And for a decadent dessert, my go-to is a Chocolate Strawberry Panini, a recipe from my culinary crush, Giada De Laurentiis. I used my Panini press, but if you’ve got a Foreman Grill or a grill pan, those will do the trick too.


Skip the heart-themed setting and create a Valentine pink bubbly by dropping in a few Red Hots for color and just a hint of cinnamon flavor. Or brew up your love’s favorite blend, and finish it with the care and attention of a seasoned barista.

lovely event coffee

A trio of Valentine’s Day menus, delivered. My love to you all!!

Chocolate Penne: 1 lb. dried chocolate penne pasta, 1 jar prepared Alfredo sauce, or about 2 cups homemade, ½-1 c. asparagus, cut into bite sized pieces and blanched, 2-3 T. pancetta or bacon cut into 1 inch pieces, 1 Roma tomato, halved and sliced, pinch of nutmeg and cardamom (optional)

Cook pasta according to package directions, 7-10 min. In a sauté pan, fry up pancetta, then set aside. To the same pan, warm sauce and add nutmeg and cardamom. Toss the pasta in the sauce, and then add asparagus. Top with sliced fresh tomatoes and crispy pancetta.

Roasted Red Pepper Hummus: 1 red pepper, olive oil and salt, 1 can garbanzo beans, rinsed and drained, I lemon, juiced, 1 clove garlic, chopped, 1 T. parsley, chopped, ¼ t. sesame oil, ¼ c. water, ½ c. olive oil, salt/pepper to taste

Preheat oven to 425* Coat the red pepper generously with olive oil and salt. Roast in the oven until skin is slightly charred. Set aside to cool then peel the skin and remove seeds and stem. In a food processor, combine beans, garlic, lemon juice, parsley, sesame oil, water, salt/pepper and the red pepper (cut into strips).  Blend until smooth, gradually pouring in the olive oil.  Taste and adjust seasoning.  Chill and serve.  

Breakfast Stack: ½ lb. breakfast sausage, ½ c. shredded cheddar cheese, 2 T. each, red and yellow bell peppers, 1 T. white onion, chopped, 1 small potato, shredded, 1 egg, beaten.

Preheat the oven to 350.* Brown the breakfast sausage and set aside. Shred the potato like hash browns and then wring out as much moisture as you can, with a cheese cloth or clean dish towel.  Season and pan fry until golden brown.  Set aside.  Combine chopped veggies, season and sauté until softened.  Generously coat a medium ramekin (about 10 oz. size) with cooking spray.  Sprinkle cheese on the bottom for the bottom layer.  Add a layer of sausage, then veggies, then potato.  Pour  in the beaten egg, making sure it filters through the layers. Finish with a final layer of cheese.  Bake 20-25 min.  Cover with a plate and flip to remove from ramekin and serve.