We've been working so hard to get everything organized and clean. It's paying off! The floors shine, the carpet sparkles (if that's possible) and the kitchen is *almost* fully stocked. We're getting our credit card machine tomorrow and the soda fountain on Monday.
I'm getting excited. I'm trying to get my ducks in a row so Dave won't have another person tugging on his shirt on Monday when we open asking "Dave, where's this?" "Dave, how do I do this?"
Dave recorded the radio advertisement yesterday. He even mentioned to "stop in and try the best cheesecakes in Colorado!" WOO! I'm gonna toot my own horn here and say that I think I do have the best cheesecakes in Colorado. I gave some of my vanilla bean cheesecake to the cops on our Air Force Base, and one of them was from New York. He said mine was even better than those you find in New York. Man I was tickled pink!!!
I'm still thinking up new recipes and ideas for both cakes and cheesecakes.
I'd really like to give Tiramisu a shot.
I made key lime pie yesterday (SORRY for no pictures! ) and it came out very well. I froze it and then thought to myself "Gee...a key lime pop would be great right now." I had bakers chocolate to melt and a melon baller. I got to work. I scooped out a bit of key lime pie, stuck a lolipop stick in it, froze them for ten minutes, and dipped it in melted chocolate. Some I just drizzled. BOY HOWDY they were GREAT! The chocolate was so mild and it accentuated the tangy tart lime SO very well. I would recommend it. I know I will be making more soon! After setting up in the freezer overnight, the key lime center was so creamy and the perfect consistency. It didn't fall off the lolipop. It didn't melt. It was WONDERFUL.
I really would love to see my cheesecakes sell like hot cakes. It would be FANTASTIC if I had to work all day baking because of the demand for my cheesecakes. How much of a high could one person be on?! People coming in asking for YOUR creation?!
Here's the thing about baking for a restaurant that I've learned (and I haven't even started baking yet). It's a fine line between wanting to bake with the best and finest ingredients you can get your hands on....and affording the ingredients/selling the product for a decent cost. I've also learned that I must put my whole heart and effort into making whatever product I decide. I can't cut corners and I can't skimp out. I'll do my best and it will work. That's just how it will go.
So. I'll post more of my adventures on here later on. I'm quite proud of myself actually-- I finished my cherry sauce, strawberry sauce, vanilla bean cheesecake, and two chocolate cakes tonight! I am SO productive! :)
