A little bit about the roots.

I get a lot of questions when I tell people about Stressed Desserts.  So I thought I would post a few of them here.

So why Baking?

Well, I love to cook period.  But there are a LOT of things in the savory world that I don't like and even more that I've refused to try.  For example, just about every protein haha.  But when it comes to sweets, I can say there isn't anything I haven't tried and very little that I'm not fond of.  I've even tried sweet bean paste...which I'm not fond of...but it was in a cute fish shaped pastry so how could I say no.  I've also just always loved to bake.  And it seems like sweets put smiles on peoples faces, and that is the biggest perk of the job =)

Where did the inspiration for your name come from?

Three years ago, we went on a trip to New York city and took a visit over to the famous Dylan's Candy Bar.  There I saw a shirt that said "Stressed is just Desserts spelled backwards!" A light bulb went off.  (No, really.  A light went out.)  I looked at my future husband and told him that one day, that would be the name of my business.

Why don't you just do cakes and cupcakes? 

While I love cakes and cupcakes and recognize that they are the staple go to for events, I am very passionate about other sweet treats.  I really love the idea of "Dessert Bars" instead of having just one kind of treat at the event, so everyone can try something new or get their favorite thing.  I'm also always experimenting with lots of different kinds of desserts, and want to get their names out there! I think pies, tarts, and puddings are often given too little recognition.


When did you realize this is what you wanted to do?

When we moved away from college I started spending a lot of time baking.  I became so interested in it, I seriously looked into culinary school but couldn't afford it financially.  After a while, I told myself I was going to pursue it, culinary school or not, and started practicing, reading and learning.  I don't regret my decision as I know this is where I want to and should be.


What is your favorite dessert?

Give me a piece of buttery yellow or white cake any day, plain.  Believe it or not, I am not the biggest fan of frosting!  Or a good slice of lemon meringue pie...mmmmm.


What is your approach to decorating?

I'm very much a minimalist in the way of I don't like clutter.  So I like to take an idea and use creative ways to throw two or three points into one form of decoration.  For example, the "Eat Me" Alice in Wonderland inspired cupcakes not only represented the iconic pastry from the movie itself, but the colors of the icing and flower were straight from the Mad Hatter's hat in the newest Disney rendition of it.  I love classy, classic styles, sharp lines and natural colors.  I'm also a sucker for sparkle.

Where do you get inspiration?
Blogs, T.V., magazines, and I get a lot of inspiration from friends and loved ones =)



What is in Stressed Desserts future?

LOTS!  We are booking events, getting our name out, and getting slightly better at photography =)  We recently got a direct number just for the business, are working out a website...and may be adding a whole new category to the business very soon!  So stay tuned =)



Got any questions?  Leave us a comment and we'd happy to answer =)






 

The secret to a good bread pudding.

I love bread pudding.  It's one of those desserts that are truly versatile in both what to make them out of and when to serve them (anytime!)

When I first started Stressed Desserts and had our official tasting party last November, I introduced my first attempt at bread pudding- the White Chocolate Orange Royale Bread Pudding.

It was a hit.

My next lightbulb came when I was contemplating what to do with leftover french toast.  Simple!  Make a bread pudding out of it.

It too was a hit.

And then it was a friend who inspired me.  Now and then I will have a little leftover chocolate chip banana bread on hand (what?! No way!)

My friend (and also designer of our fabulous logo) Megan had been telling me that she would warm up her banana bread and put peanut butter on it....mmmmmmm.

Ding.  Another light bulb.  Warm Banana Bread...gooey peanut butter....why not try a bread pudding out of it?

And so I did.

And although I'm the only one who has tried it so far...I think it's pretty good.

And with this bread pudding I discovered the golden secret to a good bread pudding.

It's all about the bread.

Start out with a GOOD bread that has it's OWN flavor...and you can't go wrong.

I use the same basic custard recipe for all my puddings, just alter it a bit for flavor...but they all have distinct tastes.

Why?  Because they use distinct, powerful breads.

So my suggestion if you want to venture into making bread pudding (and I really suggest you do!):

Start with a good bread and go from there =)

Stay Sweet.