SOLD! You are amazing. THANK YOU, with love and appreciation.
Spectacular Cakes & Desserts by Pastry Chef Beth Karam-Putt
SOLD! You are amazing. THANK YOU, with love and appreciation.
In need of a ‘Sweet Sisters’ cake?( Vanilla- Devils Food- Vanilla Cake / Fresh bananas, toasted coconut and a touch of apricot & Chantilly cream. DELICIOUS ! My demo cake from our @keepbakinghonest class, yesterday is available for a $35 purchase. The money will go toward purchases for our future classes in support of my students. Available for pickup today only between 9-10am. First caller only! 973-244-2484
#anoldiebutagoodie #victoriassecret @keepbakinghonest @sweetsisterscakesnj
Keywords: “excitement” and “hope”. Having knowledge, skill, and experience in the pastry kitchen does not exclude me from needing to know if I am helping! Feedback helps me to understand if I am preparing the student in the pastry kitchen and supporting their emotional intention for their work. @keepbakinghonest
Making meringue for cakes, mousses, cookies etc...hundreds of mixing methods and different formulas and they all work perfectly in recipes.
The key skills when making all types of meringue is to know what you are looking for, what you are listening for and how you are
mixing it. Not sure if you can hear Bruno… he is surprised at how "soft" it looked while
mixing vs. how it looked when we removed it from the mixer. As Pastry Chefs we must rely
HEAVILY on our senses and intuition. And of course we must @keepbakinghonest!
I read this often - Nope. Never! If you have a professionally formulated recipe and your mixing method is ideal, including timing and oven temp, you should never have to spread or tap your batter in the pan before baking. By doing so, you are removing all of the beautiful air and gas-filled cells that you just worked so hard to achieve.( not to mention the money you spent) Your baked cake will ultimately end up dense and rubbery. Why don’t we need to spread or tap our batter? As a cake bakes, the batter will heat up and spread to the wall of the pan and gases form from leavening, air, heat and moisture. The gases expand while pushing on the elastic cell walls of the batter. As long as the gases inside the cell walls continue to expand, then set, the cake will rise perfectly and beautifully. Cakes with the correct structure and fine, porous crumb will retain their height and texture. Chef’s honor. ✋🏼@keepbakinghonest @sweetsisterscakesnj
I can’t even begin to express how proud and excited I am for this group. In my opinion yesterday was a GREAT success! We covered 2 large-scale cake mixing methods, costing, flavors and their combinations, using our senses in pastry arts, work ethic, production and more. Congratulations group! New class announcement coming very soon. Stay tuned! and @keepbakinghonest
Learning should never end.
Did you taste your vanilla chiffon like I mentioned in class? Did you take a permanent mental note of it's taste? Would you taste the brown sugar if you didn't know it was in the recipe? What do you think of this flavor combo? Vanilla Chiffon - Fresh ripe bananas / Toasted coconut cream filling
Italian meringue Butter cream icing. @keepbakinghonest @sweetsisterscakesnj
This Sunday! The Keep Baking Honest Group is poised for their first EPIC Pastry Arts Fundamentals class. We are starting from the beginning. From the bottom and UP - from the inside out! The students have spoken and submitted their yearn to learn and my job is to give them exactly that. There is SO much more to cake than being a pretty facade and I am excited to share 35 years of my professional experience with this energetic bunch. We will be breaking down the media sensationalism behind so many cakes and showcasing what it truly means to consistently create exceptional dessert as a highly trained, competent professional. All of the critical skills being taught in every class I offer are the way a person can turn their pastry career into their livelihood. Cake Decorating is only the grand finale of these efforts. The hard work is the preparation to getting there. Some of these skills include multitasking in the kitchen, time management, kitchen and personal organization, creating a production routine, work station cleanliness, kitchen sanitation and understanding the WHY behind what we are doing in the bakery kitchen. Won’t you think about joining us for our next class? Open to entry and mid level pastry arts students and professionals. Questions? Feel free to reach out. @keepbakinghonest
Lovely wedding couple to work with..so enjoyed our conversation, design collaboration and consultation. Their excited wedding "buzz" about their cake and snowflake favor cookies was infectious!
No other dessert was served since each guests got 2 different slices of moist, super fresh and light pieces of cake. Spice/Fresh Apple and Vanilla Dark Chocolate
This was my reward:
Beth:Thank you so very much for making our beautiful and delicious wedding cake!! We and our guests loved it and it went perfectly with the light, snowy evening! There is so much to worry about with a wedding, but I have to say we never worried about the cake and the snowflake cookies (they were a BIG hit too!). Your confidence, professionalism and quality of cake-making made us know that it would be a key ingredient to the whole evening -- and it was!
Happy Valentine’s Day friends! ♥️
There’s a story behind every “you had to be there” moment of Sweet Sisters Llc. Thirty two years of them. Thousands of these experiences brought on mixed emotions of sheer exhilaration, energy, fear, stress, absolute exhaustion and sometimes anger but I was addicted to waking up every day and doing it all over again. I wouldn’t change one moment even though many people in my life tried to convince me otherwise. Choose carefully what you pay mind to, even when your best interest is at heart. Stay honest and true to yourself and create your OWN story. It will not be easy but the payoff is better than you can imagine at that moment. @keepbakinghonest @sweetsisterscakesnj #pastrychef
I am very excited to announce that on Sunday, February 6, 2022, 10 am-12noon, I will be hosting my very first ‘social club’ specifically created for the entry to mid-level pastry arts professional! For a few years now I have been obsessed with establishing a social and educational resource for everyone like ourselves who have an insatiable hunger to learn and grow together, as pastry arts professionals, in support of one another through a casual social connection. My mission is not 100% clear and I believe once we get started, together we can create as we go, a more refined purpose. What I do know for sure is that young professionals need MORE engagement and support, a much more thorough fundamental platform for educational growth, and way more practiced pastry arts skills. This group can become an all-encompassing experience of short, basic classes, a review of what’s been previously taught or learned, research and development of recipes, field trips, discussions relating to the pastry arts field at work and how it impacts our mental and personal health along with an honest and straightforward approach to business advice. The intention here is to show off the exciting world of our profession and also prepare each other with the necessary tools to survive the unforgiving intensity of its demands. This group is open to ENTRY TO MID-LEVEL PROFESSIONALS OR PASTRY ARTS STUDENTS ONLY. Due to my small kitchen size, at this time, only 6 attendees will be accepted. I am also in search of a volunteer “assistant” with experience in online video and virtual Zoom meeting set up to expand the group if there is enough interest. Therefore, registration will occur on a first-come, first-served basis. Proof of vaccination along with mask-wearing will be required at all times. To register please DM on INSTAGRAM ONLY the following information: Provide your full name, cell phone number, email address brief educational/professional background, and the number of years involved. I kindly ask that only those of you who are SERIOUSLY interested register to attend. Chef K.
Congratulations to our beautiful friends, Mat and Cynthia! They celebrated their wedding in 2021 and I am honored to have been asked to contribute to such a wonderful celebration! Venue photos by @kevinandalyphotography
Your learning environment is just as important as the teacher. Not only do I understand the importance of learning the fundamentals of pastry arts but how critical it is to apply them in a kitchen that offers you the proper ingredients, tools and equipment to learn efficiently and with as little frustration as possible. Now it's time for me to pass it on. I teach the way I have trained hundreds and the way I ran my retail and wholesale business. Call it “old school” or what you like, but it has worked like a well-oiled machine for over 30 years. @keepbakinghonest
The best whoopies! Congratulations Bandereck family. Sending my love to you on Christmas! ♥️
Here’s a look at some worth-every-sugar-gram whoopies.
“If you don’t have harmony, you can’t do anything. It’s a magic that comes from passion. The respect that one must have for people first and above all for the work that you do.”
An Autumn treat for chocolate lovers!
I’ve had ALOT of time recently ( well, it’s a lot of time for me) to reflect on how lucky I am. After spending countless hours emotionally looking through old Sweet Sisters’ photos, a thought came to mind that I would occasionally tell my employees. “You are the back bone of this business. I am simply the orchestrator. Without YOU Sweet Sisters cannot be everything that it encompasses: professionalism, driving passion for quality workman/womanship, responsibility to ethically do the right thing by our customers and by always showing up as your highest self, loving our work and respecting one other.” The people that you see in this photo, including so many more that are not here, are who built Sweet Sisters. Without their willingness to grow, Sweet Sisters could not grow. This is what and who I am truly thankful for. There are countless memories and moments when I see each of their faces in my mind. I hear their voice and their laughter (and singing). I see their look of focus, accomplishment and sometimes fear of new pastry challenges. I see their pride and exhaustion. I also see their dislike for me when I wasn’t a happy chef owner( but that was usually fleeting and then we’d have lunch). Each of these uniquely and incredibly talented people brought to the pastry table their strengths, weaknesses, vulnerabilities, comical antics and behaviors. They are some of the hardest working people I know. Serious, laser focused and dangerously Type A. They also knew how to have fun, smile and get along after some rough, sometimes ugly and frustrating days, still waking up the next very early morning and entering our kitchen with excitement for a new day. So THANK YOU, to ALL of you, even for those who didn’t always feel as though I embraced you in my Sweet Sisters’ kitchen. You have all taught me many valuable and life lessons, have contributed to some of the greatest memories of my career and to the legacy of Sweet Sisters. Happy Thanksgiving. ❤️
The year was 2017.
This is not just a cake. This is mathematics, this is chemistry, this is color, movement, design, this is fashion, this is visual drama, this is desire, this is extraordinary, this is unique, this is taste. Most importantly none of the things listed can be accomplished without an extreme desire to intentionally practice, practice and practice some more. This cannot be done without focus and intention when you wake up in the morning - every day. This cannot be done until you are excited about each step of the way, from the inside out and from the outside in. This is every day. Passion is innate but must be fueled from both the mind and heart, it must be inspired by others, our energy and our natural world. When I look at this picture from 5 years ago, it brings about a feeling of happiness, yes, but mostly an incredible sense of personal accomplishment for ALL the things listed above. This is my REWARD for working so freaking hard for the past 37 years! Thank you all for this opportunity, for without every single one of you, including those of you who have never ordered, you have kept the opportunity door wide open and none of this would be possible. ♥️ #keepbakinghonest
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