Saturday, June 2, 2012
Tuesday, November 8, 2011
Wednesday, September 7, 2011
Seeking Server/BaristaSweet Surrender currently has a job opening for a friendly and out-going server/barista.
We are a seeking hard-working individual with a good work ethic, common sense, an ability to take initiative, and a sense of responsibility. We take desserts very seriously and only people with a desire for the same should apply. Previous server/barista experience preferred.
Must be able to work a flexible schedule, including weekends. Sweet Surrender is closed on Sundays and Mondays.
This position is for about 20-25 hours a week.
Please apply via craigslist: http://louisville.craigslist.org/fbh/2580059780.html, by emailing a copy of your resume, a brief statement explaining why this is the job for you, and a schedule of your availability, as a word file, .pdf, or pasted into the body of an email.
Thursday, June 30, 2011
Sweet Surrender Dessert Café will be closed next week, Sunday July 3, through Monday, July 11, for our annual vacation! Regular business hours resume on Tuesday, July 12, at 10:00am. When we return, we will be phasing out our lunch menu. Despite very positive feedback about the all vegetarian lunch menu, there has been a lack of demand for it.
Savoury baked treats, such as quiches, frittatas, and scones, will still be available at Sweet Surrender. And rather than just lunch, these will be available throughout the day. The full lunch menu will continue to be available for private events or as boxed lunches ordered in advance.
These changes will allow Sweet Surrender to have more cakes available for walk-in customers as well. In the past, Sweet Surrender has been a strictly “to order” bakery. Though calling in advance is always recommended, a selection of cakes will be on hand for immediate purchase.
For more information about the desserts available at Sweet Surrender, please visit the website: www.sweetsurrenderdessertcafe.com. Orders for special occasion cakes and boxed lunches can be placed by calling (502) 899-2008. 48 hours notice on all special orders is appreciated. Wedding cake tastings are available by appointment.
Thursday, May 19, 2011
Our vegan Cranberry Walnut Pie, was just named one of the Top Five Vegan Pies in the country by PETA!
Come in this weekend for a slice! We also have lots of other yummy vegan treats... like our Green Tea Chocolate Cake, Mexican Wedding Cookies, and assorted cupcakes.
Read the original article hear: http://bit.ly/iCDnhZ
Or find out a little more info about the pie on from the Courier Journal's food editor, Ron Mikulak, here: http://bit.ly/jm7nV8
Tuesday, February 8, 2011
Sweet Surrender will have extended hours this Valentine’s Day, Monday, February 14, 2011. Though normally closed on Mondays, Sweet Surrender will be open from 4:30 PM to 10:00 PM in celebrations of the holiday. Reservations are suggested but not required.
Sweet Surrender is offering several specials this year, in addition to the extended hours. The “Marry Me” Gift Box for only $74.95, returns this Valentine’s Day. Brimming with decadent delights, this gift box generously provides enough tantalizing chocolate treats to satisfy even the most enthusiastic of lovers. This grown-up gift has the potential to provide hours of indulgence and many happy years to come. Each box is tied closed with a chocolate rose and includes:
*Heart-shaped “Will You Marry Me?” Sugar Cookie
*Succulent Chocolate Cherries
*Gold Dusted Bourbon Truffle Tortes
*Raspberry Cheesecake Truffles
*Chocolate Chip Heart Cookies
*Chocolate Champagne Body Ganache with a Confectioner’s Brush
*Liquor Filled Chocolate Bottles
*Chocolate Meringue Kisses
*Coupon for a 10% discount on a Wedding Cake from Sweet Surrender
Sweet Surrender’s always popular “Chocolate is for Lovers” Gift Boxes are also available. They include many of the same edible treats and are only $32.95. Or create a personalized gift box for your special someone.
This year, Sweet Surrender is also offering a few sugar-free options for Valentine’s Day. Options include our individual-sized heart-shaped chocolate tortes enrobed in chocolate ganache, and heart-shaped strawberry tarts. Gluten-free options available upon request.
All gift box and special orders should be placed 48 hours in advance as all of Sweet Surrender’s desserts are baked from scratch with love and care.
For more information about the desserts available at Sweet Surrender, please visit the website: http://www.sweetsurrenderdessertcafe.com. Orders for gift boxes and other desserts can be placed by calling (502) 899-2008.
Saturday, January 29, 2011
Salted Caramel Coconut Tart by stacey borah, sweet surrender dessert cafe
Ingredients for all components:
2 boxes of Samoa Girl Scout Cookies
1 3/4 cups coconut
2 large eggs
1 qt cream
1 1/4 cups sugar
½ tsp vanilla
14 oz bittersweet chocolate (small pieces)
1/8 tsp coarse salt
Preheat oven to 350
Spray 2-10"cake pans with non-stick spray and line them with plastic wrap, making sure that the plastic is as smooth as possible and there are no large air bubbles.
Make the cookie base:
Place 2 entire boxes of samoas (minus a few for garnish) in the food processor. Process until fine and sandy with the appearance of graham cracker crumbs. Press crumbs into first prepared pan and bake until set, about 10 minutes. Cool on wire rack.
Make the sponge (adapted from simply sensational desserts by Francois Payard):
2 large eggs (room temperature)
3/4 cup sugar
1 3/4 cups dried shredded coconut
Put the eggs and sugar in a bowl (or in a stand mixer) and whisk on high until it has tripled in volume. Then, using a rubber spatula, gently fold in the coconut. Spread in an even layer in the second prepared cake pan and bake for 15-20 minutes, until it is light golden brown and a toothpick comes out clean. Cool on wire rack
Make the caramel:
2 1/3 cups heavy cream
½ cup sugar
½ teaspoon vanilla
Place cream and sugar in the largest heavy bottomed sauce pan that you own. Bring to a boil, then reduce to a simmer. Cook until thick and caramel colored, stirring very frequently. This mixture just loves to boil over, hence using the largest pan you own. Once it is thick and a medium caramel color, remove from stove and cool.
Make the ganache:
14 oz bittersweet chocolate
1 2/3 cup cream
Place chocolate in a large bowl. Heat cream to a boil, then immediately pour boiling cream over the chocolate. Whisk until smooth and cohesive. Chill until thick put still pliable.
Leave your baked cookie base in its original plastic lined pan, and spread some cooled caramel over it in a thick, even layer. Sprinkle 1/8 teaspoon of coarse salt over the caramel, making sure to spread it as evenly as possible. Take the coconut sponge layer out of its plastic (carefully!) and press it on the caramel layer. Then spread an even layer of ganache over that. Finally, take any extra caramel and ganache and drizzle them over the top .
Place the tart in the freezer for roughly an hour, until it chills and is set. Then gently tug on the plastic wrap to release it from the pan. Discard plastic wrap and place tart on serving dish. Makes 16 generous servings.