Portable pastries

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Portable pastries

Chef creates decadent delights from bakery on wheels
Skillfully Decadent’s commercial kitchen on wheels provides all that’s necessary to bake and decorate pastry to sell at area festivals and gatherings where food is sold.
Jocelyn Skill, owner of Skillfully Decadent, works in a pull-behind trailer that has been converted into a commercial kitchen that meets the same health and safety regulations of a brick-and-mortar facility.
Jocelyn Skill, owner of Skillfully Decadent, flattens out fondant that will cover a red velvet wedding cake she is preparing in her commercial kitchen located in a pull-behind trailer.
Jocelyn Skill, owner of Skillfully Decadent, works on a red velvet wedding cake in her commercial kitchen that happens to be in a pull-behind trailer.
Jocelyn Skill’s pastry tips

Always sift flour before measuring, scoop gently into measuring cups, then level off. Scooping flour with the measuring cup pretty much guarantees you’ll get more than the quantity desired.

Make your cookies the day before you want to bake them, scoop onto a parchment-lined cookie sheet and refrigerate. You’ll get nicely formed cookies when you bake them.

Get yourself a few good pieces of equipment such as a mixer, good cake pans and a candy/deep-fry thermometer. These will make the job so much easier.

Purchase a kitchen scale. Convert recipes that call for cups into ounces or pounds to get consistent results.

To avoid overbaking, quit relying on a kitchen timer to let you know when your baked goods are done. Start relying on your nose and your “internal timer” as much as prescribed baking times.

Don’t be afraid of using salt when baking and making desserts. A little goes a long way, but salt enhances flavors.

When whipping egg whites, bring the eggs to room temperature to ensure maximum volume.

Most importantly, buy the best ingredients you can afford. Sub-par ingredients generally will make a sub-par product.

Portable pastries

Skillfully Decadent’s commercial kitchen on wheels provides all that’s necessary to bake and decorate pastry to sell at area festivals and gatherings where food is sold.
Jocelyn Skill, owner of Skillfully Decadent, works in a pull-behind trailer that has been converted into a commercial kitchen that meets the same health and safety regulations of a brick-and-mortar facility.
Jocelyn Skill, owner of Skillfully Decadent, flattens out fondant that will cover a red velvet wedding cake she is preparing in her commercial kitchen located in a pull-behind trailer.
Jocelyn Skill, owner of Skillfully Decadent, works on a red velvet wedding cake in her commercial kitchen that happens to be in a pull-behind trailer.
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