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Month: May 2016

May 14, 2016November 4, 2016

Spritzy Spring Formals

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Oh #caketoptuesday I missed you by a few hours 🕰Here is the textured spatula painting I’m teaching on November 6th for #cakeclassandwinenight at We Olive in @trolley_square ! If you haven’t seen , there’s only 5️⃣seats left for this event 🙀 register soon! Remember this event is for ages 21 and older, food is included, drinks billed separately- leaded or not 😉. See you in class!! Link in profile or go to Facebook and search 🔎[cake class and wine night]

One year ago almost to the week I started my first promotion for #cakeclassandwinenight , my very first class was October 12, 2018- my pilot class as I call it 🤣In one year I have had growing pains like none I’ve experienced before. But in one year I’ve also experienced magical encounters with so many of you that I would have missed out on if I hadn’t ran with my idea. Thank you to all of you, to @weoliveslc for being all in on this idea, to @mysmithsgrocery for sponsoring a portion of my ingredients and tools to get this going. My Cake supplier, @citycakesslc For dealing with my funky ordering requests (if you’ve been to a cake class than you know how I have my cakes set up) The food writers and foodies that helped me get noticed by @uofulifelonglearning @uofucontinue , that ultimately connected me to more of the community and businesses around me that created in itself #conferenceroomcakeclass I’ve truly loved this growth and expansion and I won’t ever have enough words to tell all of YOU how grateful I am 😍I am excited for the next few months full of classes that allow me to meet you and teach in a fun way that seems to be working ☺️ for those that have signed up for the We Olive Classes, or plan to- I’m elated to teach these new cake designs, for those attending my extended University of Utah course on Oct 5th, you are in for a treat! For my upcoming conference room cake classes, your team is going to have a memorable time! I’d love to meet more faces and teach more of you so if you have any questions don’t hesitate to send me an email or dm.

Check out dates and cake designs on the We Olive Facebook event page or muylymillerco.com (link in profile) October is sold out, both November classes are about halfway full, December is open for the Christmas tree cake and NYE design. Don’t miss out and register soon! For ages 21+ , Bring ID, yummy food included!

Just want to break up my feed from all things cake classes and food and just remind you that you’re not crazy if you are feeling a bit isolated on this platform, social media in general. I go through waves of feeling like my messages are totally heard and other times completely unseen. But stick to being yourself and treasure your accomplishments all the time and believe in your voice, that it can make a difference- it may not come now but timing always has it’s way.

Maple pumpkin-misoo. A take on Italian tiramisu. But the only thing authentic about this is the lady fingers. I fell way off the tiramisu train here, so I can spell Misoo wrong. I feel like I can get a pass on doing this to the classic Italian dessert, I mean look what the Americans did to our Asian food. Lady fingers are soaked in a maple syrupy yumminess, then I used canned pumpkin two ways, I did half the can mixed with a pumpkin spice coffee creamer, the other half mixed with whipped cream and pumpkin spice. And a final layer of whipped cream on top and instead of cocoa powder, I did ginger snap cookies- blended furiously in my little bullet blender and sprinkled on top- seriously that hint of that ginger spice makes it all come together as a Fall dessert.

The Halloween cake class at @weoliveslc is SOLD OUT. I can’t wait for this class! If you missed out make sure to register for any of the other #cakeclassandwinenight dates! They are so fun- you get food with your registration too! These events are for those ages 21 and older 🍷🥂 check out muylymillerco.com for details and classes!

There’s a term out there for showing the part of the cake that’s had a slice removed. Cake guts. Yes 🥴I mean, if those words are appetizing? But here is mine. Behold the cake guts. I’ve been mixing up my own cake flour (2 TB of cornstarch to 1 cup AP flour- sift together like there’s no tomorrow. Like 6 times) and I can’t begin to tell you how the texture has changed in tenderness and fluffiness. I only do this with my vanilla cake- other cakes ya get straight AP.

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