Baking and decorating cakes are my passion. I love meeting with clients and helping them design their perfect dream cake. I enjoy seeing that look of excitement and anticipation on their faces for making their dream cake come to life. I personally take care of every order from beginning to end, ensuring top quality and perfection. You can see my passion in every cake I create. I stop at nothing to make sure that every cake is exquisite.
Our Mission
High Standards
Work Tirelessly
Skilled Growers
Responsibility
Vivian Ochoa
Masterchef
Our mission is simple: to provide the best products and service to our customers at the lowest prices possible. We take great pride in our company, our commitment to customer service and in the products we sell.
Our Bakery
Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner paper. Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients. In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.
