WellesleyWeston Magazine

WINTER 2015-2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/596643

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Page 191 of 211

Over Labor Day weekend a year ago, sugar Wellesley was launched. "I introduced the brand to my neighborhood first. I live in the Woodlawn Circle area in Wellesley, and every fall we have a neighbor- hood party with an open air movie night. So I made caramel popcorn and cupcakes and introduced the brand. I had my first orders for cakes in the weeks to follow." When asked what she originally deemed as success, she laughs that it was to make a few cakes for people and have them love it. Well, sugar Wellesley can be deemed more than a success in that case. Meraw makes an average of three to four cakes each weekend. Each cake is custom ordered to the specifications of the customer — including the design. "I start my baking at eight at night, after I have put my kids to bed, and am often still baking until one or two in the morning." In addition, Meraw will deliver the cakes to her customer's homes or the party location. "Because I like to make cakes with height, I prefer to deliver them. I usually have a passenger with me who holds the cake." She will then provide a cake plate and set up the cake so that it is safe until it is time to enjoy it. "My business has grown through word of mouth. The last holiday season was very busy. I made a lot of pies for Thanksgiving and made over 20 bûches de Noël (Yule logs) for Christmas. I was originally intro- duced to the bûche de Noël when I lived in Quebec. I learned to make it according to the French tradition there and I would say that that is one of my favorite holiday traditions." As for her favorite cake, it is a carrot coconut cake with a buttercream inside and topped with a white chocolate ganache. Need we say more? Susu Bakery Boutique & Cafe T Susu Aylward "The most fantastical holiday baking I have ever done is to make a gingerbread house that copied my customer's gray center front colo- nial. It was a two-story house, which we hand painted and made glass windows … and I think it was eventually smashed up by her kids and eaten — as all good gingerbread houses should be!" The holiday season is busy at Susu's Bakery in Wellesley center. "We make over 150 gingerbread houses for corporate gifts — let alone the cookies, pies, and cakes that we make for our customers. We often sell cookie trees and platters — especially for cookie swaps — in case people don't triumph at home." But working in a busy kitchen is like being at home for Aylward — literally. Aylward grew up in a family of nine children. Her father started his food & wine 190 W e l l e s l e y W e s t o n M a g a z i n e | w i i n t e r 2 0 1 5 / 2 0 1 6 Makes 12 SUGAR'S HOLIDAY GINGER COOKIES 2½ cups all-purpose flour ¾ cup (1½ sticks) unsalted butter 2¼ tsp. baking soda at room temperature ½ tsp. salt ½ cup packed dark brown sugar 1½ Tbsp. ground ginger ½ cup granulated sugar, ½ tsp. cloves plus 1 ∕3 cup for coating ½ tsp. nutmeg 1 ∕3 cup molasses ½ tsp. ground pepper 1 large egg n Line two baking sheets with parchment paper; set aside. In a medium bowl combine flour, baking soda, salt, ginger, cloves, nutmeg, and ground pepper. n With a standing mixer, cream butter, brown sugar, and ½ cup of granulated sugar until fluffy. n Add in molasses and egg. Beat just until incorporated. With mixer on low, gradually add flour mixture. n Using floured hands, flatten dough into a disk on plastic wrap. Place dough in the refrigerator for at least 25 minutes. (At this point you can freeze your dough for up to three months.) n Preheat oven to 350 degrees, with rack on upper and lower thirds. n Divide dough into twelve two- to three- inch balls. Roll dough in granulated sugar. Place dough on parchment-lined pans at least four inches apart (these cookies spread!). Flatten the dough balls slightly. Sprinkle with more sugar. n Bake until brown on the edges, approximately 12 to 15 minutes. Do not over bake. Cool cookies on a wire rack. These cookies keep beautifully in an air-tight container for a week. M A R I L Y N A / D R E A M S T I M E . C O M "fantastical holiday baking"

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