Learn to Decorate like the Pros!!

We are now offering classes!For those of you who would like to make beautiful cakes for family and friends, start a new hobby,or want to make a few extra dollars selling your homemade confections. Then sign up! Classes start on Feb 6,2010 at 9:00 am and finish at 12:00pm. This four week hands on course will be full of information to get you started. Please call or check out our site for more information.757 673-8431 http://www.silverspoonva.com/

Cake Decorating Classes
Time:9:00AM Saturday, February 6th
Location:SilverSpoon Bakery

Taste of Hampton Roads 2010

We are excited to announce we will be participating in this year's event! Last year the Southeastern Virginia Foodbank raised enough money to distribute over 365,000 meals to needy families and SilverSpoon Bakery is happy to be a part it.

Show your support..............at Cirque du Soliel

When: March 2, 2010
Where: Waterside Marriott

http://www.taste-of-hampton-roads.com/

Pregnant and Pampered..All About Moms to Be..Stay Tuned for More Info

Silver Spoon Bakery Presents "New Year, New Mix" Sharing Tools to Prosper in 2010

2009 was a tough year for all, we made new friends and new connections. We lost jobs, we lost businesses but we did not lose our networking spirit. We pulled together during this tough time, and we made it. Let's not lose the momentum, let's continue to network and open the door of opportunity for ourselves and others. So join the New MIX onDate: February 11, 2010 - ThursdayWhere: 4715 Portsmouth Blvd, Portsmouth, VA Time: 5:45 PM - 8:00 PM Admission: FREE, FREE, FREEPhone: 757-337-3608 (RSVP if you will attend to assure a free copy of the materials presented at the session)5:45 PM - 6:30 PM - MIX and Mingle with lots of sweets from Silver Spoon Bakery!!Vendor Walk Thru (Sign up for the Essence Fest Bus Tour to New Orleans, sponsored by Cee Breeze, Be the first Exhibitor at Hampton Roads Pampered and Pregnant Expo brought to you by Silver Spoon Bakery and Tidewater Parent)6:30 PM - 6:45 PM - Why should you start a business in 2010 - Monique Bass, Business Development Manager 6:45 PM - 7:00 PM - Why is SEO important for your website - Mary L. Murray, Smiley Marketing 7:00 PM - 7:15 PM - Facebook as a tool, and a link to a free copy of the Facebook Bible - Dee Dee Gee, Dee Dee Gee Media7:30 PM - 7:45 PM - How to market to the Faith Based Community, - D. Yvonne Rivers, Phoebe Marketing7:45 PM - 8:00 PM - Leveraging sponsorships to maximize your companies exposure in the 21st Century - Scott Thietje, Gabriel Sports and Entertainment, 8:00 PM - 8:15 PM - Door Prizes and Wrap UpFood and catering sponsored by our gracious chefs and successful entrepreneurs "Cee - Cee Martinez, owner Silver Spoon Bakery" We encourage door prizes, so please bring an item that represents your business that we can raffle to the attendees. * If you would like to set up a vendor table for your business please contact Dee Dee Geee Media or Smiley Marketing at mmurray@smileymarketing.net cost $75, table, table cloth and (1) chair will be supplied...

Read About Us in the Daily Press

The following is an article (Nov. 11, 2009) written by David Nicholson, a reporter for the Daily Press about our one of a kind fruitcakes:

Silverspoon Bakery in Portsmouth prepares homemade fruitcakes for the holiday season. Owner Claire Martinez has been making them since she opened the bakery in 2005.

"My grandmother used to make fruitcakes but I always thought they were dry," says Martinez. "So we use a combination of recipes for our version."

They're available through Dec. 31, and can be ordered by phone, fax or online. Cost is $10 for a one-pound fruitcake. $15 for a pound-and-a-half, and $30 for a three-pound. Martinez will ship them to you, though that costs extra. The bakery also does custom cakes and pumpkin, sweet potato and French apple pies to order.

Silverspoon Bakery, 4715 Portsmouth Blvd., Portsmouth. Open Tuesday-Saturday. 673-8431. 405-5541 (fax). www.silverspoonva.com.

November 11, 2009 - Daily Press

National Vanilla Cupcake Day

If you didn't already know, today November 10th is National Vanilla Cupcake Day !!!So celebrate!!! Thank you to all that brought in their coupons for a FREE vanilla cupcake, and to those of you who couldn't make it in, I have included a recipe so that you can make them at home!Enjoy your day.

Vanilla Cupcake Recipe
1 3/4 cups cake flour
1 1/4 cups unbleached all purpose flour
2 cups sugar
1 tbl baking powder
3/4 tsp salt
1 cup unsalted butter ( room temperature)
4 large eggs
1 cup whole milk
2 tsp vanilla extract

Preheat oven to 325 degrees. Line cupcake pans with paper liners.

In a bowl combine flours, sugar, baking powder and salt. Mix with an electric mixer until well combined. Add butter, and mix until coated with flour.

In a large bowl whisk together eggs, milk, and vanilla. With mixer on med. speed add wet ingredients to the dry slowly. Scrape sown sides and mix until well incorporated.

Divide batter evenly among liners, may use an ice cream scoop for portions, and bake for 15-20 min. Cupcakes are done when a tooth pick inserted in the middle comes out clean. Don forget to turn pan halfway through baking.

Transfer to a wire rack and cool completely. Decorate with vanilla buttercream frosting.

Vanilla Buttercream
1 cup butter (room temperature)
6-8 cups powdered sugar
1/2 cup milk
1 tsp vanilla

In bowl cream butter with electric mixer until smooth. Gradually add 6 cups of powdered sugar, along with milk and vanilla. Gradually add remaining sugar until desired consistency is acheived.

Our Famous Fruit Cake Recipe Featured on Gracious Living

Hello Everyone,

It's that time of the year again and today I want to share my famous Fruit Cake Recipe with you. This is the one that was featured on the Gracious Living segment and printed in the Virginian Pilot. Even though this is not the one that is sold in the bakery, it is a very good fruitcake.

With all of that said, let's get started.

Ingredients
2 cups dates, pitted
1 cup prunes, pitted
1 cup raisins
1 1/2 pecans
1 1/2 cup walnuts
½ cup butter
3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp cloves(ground)
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 eggs
1/2 cup white grape juice
2 cups applesauce
4 oz maraschino cherries, halved
1/2 dark rum/ or brandy

Glaze
1/4 cup cherry juice
1/2 cup white grape juice
1/2 cup pineapple juice
1 tsp vanilla
1 cup dark rum/ or brandy

Preheat oven to 275 degrees.Cut up fruit and nuts coarsely. Mix together.
Sift flour, baking soda and powder, spices and salt. Set aside.
cream butter and sugar. Add vanilla. Add eggs, one at a time. Alternately add dry
ing. and grape juice until well blended. Mix in fruit, nuts and applesauce. Stir in rum or brandy.
line the bottom and sides of a 10* 4 inch or 12*3 inch pan with heavy brown paper.(A paper bag will do). Spray lightly with cooking spray.
Pour batter into pan and spread evenly.Bake for about 3 to 3 1/2 hrs or until a toothpick inserted into the center comes out clean.
Apply glaze once a week for 6 weeks. Keep tightly wrapped in plastic. DO NOT REFRIGERATE.

For Glaze
Mix all ing. together. Generously brush the liquid over the fruitcake.(including the brown wrapping).
Apply glaze once a week.

Enjoy!