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@erinmckennasbakery
BIG NEWS!!! We are currently offering our Buy 6 Cupcakes for $25.00 or 6 Donuts for $20.00 SALE! THIS SALE WIL BE AVAILABLE ON TUESDAY'S ONLY! SO GRAB SOME WHILE YOU CAN! Why not stop by and enjoy some treats while still saving some $$$$
One big cup of pure joy! Contains: 2 Donuts 1 Cupcake 1 Cookie Donut Glaze Today is Wednesday! That means for this week until next Wednesday we will be offering 5% off a purchase of $40.00 or more at our Disney Springs location! This discount is only applied if you can show us that you reblogged this photo! Spread the word & start reblogging! 5% off an order of $40.00 or more just for rebloggin this picture of our “Bakery Sinks!" only found at our Disney Springs location!
It’s my favorite day of the week again! Tutorial Tuesday! One Tip to Glam them all! Here is another segment in our “One Tip to Glam them all” series. We decided to do a floral decoration. We are still using the Wilton tip 199 for this! Please let us know what you think!
Thursday’s are comforting because the weekend is almost here! So why not have a delicious treat to end the week. Today in our Vegan Kitchen we will be making our Double Chocolate Chip Cookies. The Key ingredient to look for this week is Coconut oil. A vegan bakers best friend! Ingredients 1 Cup Coconut Oil 1 1/4 Cups Evaporate Cane Juice 1/3 Cup homemade applesauce (or store bought) 1/2 Cup unsweetened Cocoa Powder 1 tsp Salt 2 Tbsp Pure Vanilla Extract 1 1/2 Cup Bob's Red Mill Gluten Free All Purpose Baking Flour 1/4 Cup Flax Meal 1 tsp Baking Soda 1 1/2 tsp Xanthan Gum 1 Cup Vegan Chocolate Chips Directions Preheat oven to 325 Degree F. Line 2 baking sheets with parchmen paper. In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to wet mixture and combine until dough is formed. Gnetly fold in the chocolate chips just until they are evenly distributed throughout the dough. Using a melon baller, scoop the dough onto prepared baking sheets, spacing the portions 1 inch apart. Gently press each the with heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in center. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before cobering. Store the cookies in an airtight container at room temperature for up to 3 days!
Don't cha wish your donuts were hot like this! Don't cha wish your donuts were as fresh as this! Don't cha! Don't Cha? Today is Wednesday! That means for this week until next Wednesday we will be offering 5% off a purchase of $40.00 or more at our Disney Springs location! This discount is only applied if you can show us that you reblogged this photo! Spread the word & start reblogging! 5% off an order of $40.00 or more just for rebloggin this picture of our "Hot Donuts!"
It’s my favorite day of the week again! Tutorial Tuesday! One Tip to Glam them all! Here is another segment in our "One Tip to Glam them all" series. We decided to do a floral decoration. We are still using the Wilton tip 199 for this! Please let us know what you think! Don’t forget to tune in next week for Segment 3!
It's my favorite day of the week! Tutorial Tuesday! YASS! So since we have been MIA for a little while, we did wanna give you guys a look at the small mini-series we are working on! One Tip to Glam them all! We thought we would grab our piping bags and Wilton tip 199 and create a series showing you all the different outfits you can dress your cupcake in, talk about Glam! Again, this whole series will be done with just one tip. Let us know what you think! Don't forget to tune in next week for Segment 2!
Happy New Year everyone! It's been a busy Holiday season, sorry for missing in action this past month, but we are back! Going to start us off with another Meet the Staff segment! Please enjoy this Q/A about the Orlando Shift Lead, Grecia Rodriguez! Age: 28 What is your Hometown? Monterey, California How long have you been with the company? October 2015 What are your hobbies? Traveling, site seeing, theme parks, gym, spending time with family. What are your future goals and aspirations To grow as a person, but also as a baker. If you had to recommend one item from the bakery, which you you choose? Definitely the Chocolate Chip Cookies! Who inspires you and why? My mother, for her strength and independence. What would people be surpised to know about you? I speak 4 languages. What is your favorite place in the world? The beach on a warm breezy day! What did you do before the bakery? Worked for an insurance company What is the most important thing you've learned working in the baking/customer service industry? That you don't have to be blood to be family!
Holiday Season
Hope everyone is having a safe Holiday this year. We just wanted to let everyone know that we will be getting back to our scheduled posting once the holiday season is over. It's been a hectic couple of weeks and we just want to ensure that all of our focus goes into creating and providing you with the best possible product and service! Have a Happy Holiday everyone! We will be back in January! Please contact our stores for inquries on product, or ordering!
It is Monday! Which means that we are going to show off one of our staff members! Today we are recognizing one of our newer staff members, Destiny Hinds, a Junior Baker at our Disney Springs location! Here is a little about her! Age: 19 Employee Title: Junior Baker What is your hometown? Brooklyn, New York How long have you been with the company? Almost 3 Months What are your hobbies? Going to my old high school and spending time with special needs kids (best buddies) What are your future goals and aspirations? To own my own bakery, where I can be creative without limits. If you had to recommend one item from the bakery, which would you choose? Blueberry Powdered Donuts Who inspires you and why? My mother, because of her strength, and her will to carry on. What would people be surpised to know about you I have a twin brother. What is your favorite place in the world? My hometown, BK! What did you do before the bakery? Graduated from FTC last month, and now I'm working for a great company. What is the most important thing you've learned working in the baking/ customer service industry? Food is a big part of the holidays and celebrations. So I'm honored to do my part of making that day, a day to remember!
Thursday's are comforting because the weekend is almost here! So why not have a delicious treat to end the week. Today in our Vegan Kitchen we will be making our Sugarplum Cookies. These are Erin's take on a Mexican Wedding cookie. The Key ingredient to look for this week is Evaporated Cane Juice. Please enjoy! Ingredients 3/4 cup plus 2 tablespoons coconut oil 1 1/4 cup evaporated cane juice 1/2 Cup of unsweetened applesauce 1 teaspoon salt 2 tablespoons pure vanilla extract 2 cups brown rice flour 1/4 cup flax meal 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup confectioners sugar Plum Jam Directions Preheat oven to 325 degrees. Link 2 baking sheets with parchment paper. In a medium bowl, mix the oil, evaporated cane juice, applesauce, salt, and vanilla until fully combined. Add the flour, flax meal, baking soda, xanthan gum, cinnamon, and nutmeg directly to the wet ingredients, and combine until a dough is formed. If it crumbles, add cold water, 1 tablespoon at a time, until the dough come together in a ball. Using a mellon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Press your thumb into the center of each ball to make an indention. Bake the cookies on the center rack for 16 minutes, rotating the sheets 180 degrees after 8 minutes. The finished cookies will be golden and firm to the touch. Let the cookies stand on the sheet for 10 minutes, then transfer them to a wire rack and cool completely. Pour the confectioners sugar into a shallow bowl and roll the cookies through it until completely coated. Spoon 1 teaspoon plum jam into each indentation. Store the cookies in an airtight container at room temperature for up to 3 days.
Tis the season to be Java....falalalala frappuccino Cupcakes! Today is Wednesday! That means for this week until next Wednesday we will be offering 5% off a purchase of $40.00 or more at our Disney Springs location! This discount is only applied if you can show us that you reblogged this photo! Spread the word & start reblogging! 5% off an order of $40.00 or more just for rebloggin this picture of our Java Chip Frappuccino Cupcake at our Disney Springs location!
Tutorial Tuesdays! Here is a great quick tutorial on how to do a Sunflower! This tutorial was done by Grace Rodriguez, a baker for the Orlando Location. She is using a Wilton Tip 366 to create this simple, yet beautiful flower, and topped it off with our Vegan Chocolate Chips. Please let us know what you think!
Another Monday with Erin Mckenna's Staff! Today we are recognizing our Orlando Location's Shift Lead, Stephanie Colon! Here is a little about her ...... Age: 25 What is your hometown? Williston, FL How long have you been with the company? 11 Months What are your hobbies? Being a crazy cat lady What are your future goals and aspirations? I hope to learn how to adult, like foreal. if you had to recommend one item from the bakery, which would you choose? Vanilla Cupcake with Vanilla Frosting Who inspires you and why? Anything beautiful, like animals, and my daughter. What would people be surprised to know about you? I have a baby girl. What is your favorite place in the world? Disney World What did you do before the bakery? Stay at home mom What is the most important thing you've learned while working in the baking / customer service industry? Eat cake for breakfast
FRIDAY IS CAKE DAY! Our cake of the week is a beautiful two tier, done by the Orlando Kitchen Manager Brittany Williams! Those beautiful flowers are the same open roses done in the tutorial for last week! If you'd like to see how they were done please go look at our video! Hope you enjoy our cakes as much as we do!
Woke up like a hot mess today? That's okay, we love a "Hot Mess." Just look at this "Hot Mess" Cupcake at our Disney Springs location! Today is Wednesday! That means for this week until next Wednesday we will be offering 5% off a purchase of $40.00 or more at our Disney Springs location! This discount is only applied if you can show us that you reblogged this photo! Spread the word & start reblogging! 5% off an order of $40.00 or more just for rebloggin this picture of a "Hot Mess" Cupcake.
Hello everyone! It's Tuesday again, which means we are sharing another video tutorial! Today our tutorial is focused on Tie Dye Cake frosting. This cake was frosted by Orlando Kitchen Manager, Brittany Williams! Please let us know if you have any questions! We hope you enjoy!