Page 36 February 2013 Caramel Ganache (frosting for a chocolate cake) 5 ounces fi ne-quality unsweetened or 99% cacao chocolate, chopped ¼ cup sugar 3 tbsp. water 1½ cup heavy cream, heated 1½ tbsp. unsalted butter 1 tsp. pure vanilla extract Grate the chocolate in a food processor; process the chocolate until very fi ne. To make the caramel, use a medium- heavy saucepan, preferably nonstick, with a pouring lip. Alternatively, have ready a 2-cup heatproof glass measure, coated lightly with nonstick cooking spray. In the saucepan, stir together the sugar and water until all the sugar is moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbly. Stop stirring completely and allow the syrup to boil undisturbed until it turns deep amber. An instant-read thermometer will register 370 degrees or a few degrees lower because its temperature will continue to rise. Remove it from the heat and as soon as it reaches temperature, slowly pour the hot cream into the caramel. It will bubble up furiously. Use a silicon spatula or a wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return the pan to very low heat, continuing to stir gently for 1 minute or until the mixture is uniform in color and the caramel is fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. If the saucepan doesn’t have a pouring lip, pour the mixture into the glass measure. Add the caramel to the chocolate. With the motor of the food processor running, pour the hot caramel sauce onto the grated chocolate. (The caramel will be between 160 degrees and 200 degrees when added to the chocolate. If the caramel should harden in the glass measure, simply put it in the microwave for a few seconds to soften it). By the time it has all been added, the chocolate should have melted and the mixture will be smooth and shiny. Add the vanilla and pulse it a few times until evenly combined. Using a silicon spatula, scrape the ganache into a bowl, allow it to stand uncovered for 1 hour, then cover it with plastic wrap and allow it to sit at room temperature for about 2 hours, or until fi rm enough to spread as fi lling and frosting. It should be the consistency of softened butter. Makes about 2 cups. By Amanda Goossen Arcadia resident Melissa Fees takes precious care in frosting her son’s birthday cake. She remakes the caramel ganache after discovering the fi rst batch she made isn’t quite right. This cake means something and her precision proves it. Today her second oldest child, Bennett, turns 11. Melissa and her husband John are Arizona natives. After moving to Boston to attend Harvard Medical School and Harvard Business School, they returned to their home state in 2004 to raise their children close to their family. After eight years away, the Fee’s knew Arcadia was the place they would call home. “While we were in Boston our friends would mention Arcadia often. Everyone we knew either lived in Arcadia or wanted to live there. Our decision was easy,” Melissa said. The Fees moved into their home in Arcadia with their two children. Their home, however, would quickly grow from a home for four to a home for seven. “Our son Max is now 14, Bennett turns 11 today, Maren turns 8 on Saturday, and our twins Mason and Audrey turned 5 in December. We had to get better at feeding a crowd because when we had a 2-year-old and newborn twins, we knew we wouldn’t be visiting a restaurant for awhile,” Melissa said. And with that, traditions based around food were formed. Each year on their birthday, each of the Fees’ children get to pick their birthday dinner and their birthday cake. “In 2009 I received a book by one of my favorite cookbook authors, Rose Levy Beranbaum. The book was Rose’s Heavenly Cakes . I opened the book and Continued on page 37 Icing makes chocolate cake perfect Chocolate expert brings her candy to Biltmore Julia Baker By Amanda Goossen Julia Baker has arrived at the Biltmore. And she has done so in exquisite fashion. In a prime location just off the grassy lawn, Baker has decided not only to open a chocolate shop, but to open a dining experience. “Last year when we left the Montelucia, we began making plans for something I’d been dreaming of for a long time,” Baker said. In 2002, after leaving behind her career as a statistician and following her passion of food and chocolate to the world- renowned Le Cordon Bleu Paris, Baker graduated fi rst in her class and obtained the Grande Diplôme de Cuisine & de Pâtisserie – the highest diplomas in both cuisine and pastry from the school. Her high ranking brought Baker a prestigious internship under famed Alain Ducasse protégé, Jean-Louis Nomicos. While Baker became well versed in all areas of cuisine, she knew deep down her greatest love was within the world of desserts and chocolate. “One of my earliest memories was when I would skip school as a kid. I would take the bus to my aunt’s house in downtown Cincinnati and bring her a box of chocolates. We would sit and listen to Christian Radio and eat the entire box.” In 2004, Baker moved to Scottsdale; in 2006 she opened Julia Baker Confections. “After returning from Paris, I was cooking and making chocolates in my kitchen. Julia Baker Confections was the culmination of a lot of work and the ability Continued on page 37 (from Rose’s Heavenly Cakes © Copyright 2009)

Page 37 February 2013 as a family we all went through and put Post-its on the cakes we wanted to try. Many have now become repeat birthday requests,” Melissa said. Tonight Bennett’s choice is chocolate cake with a caramel ganache frosting. It’s a simple cake with incredible fl avor. “The little kids might pick white cake, but the older children pick devil’s food with midnight ganache or like tonight a cake with caramel ganache. It’s fun to see what they choose.” For Melissa, wearing matching aprons with her two young daughters (purchased by her best friend) and mixing a chocolate cake for her son’s birthday is a dream passed down by her grandmother. “My grandmother had eight kids and her thing was cooking for those she cared about. It was her legacy. For me, whether it’s a dinner or a birthday cake, it’s all about cooking for those that I care about. It means everything.” Cookbook Continued from page 36 to take a huge risk.” Baker laughs when asked about her signature colors and design. “Just the other day I found a picture of my room as a kid. It was the ‘70s and my room was dark brown and bright pink. I guess it was just meant to be.” Baker’s chocolates are a thing of beauty and her desserts are a treat for every one of your senses. Enjoying them within the gorgeous new shop is divine. At fi rst glance I thought I had walked out of Phoenix and into an upscale New York boutique. The chandelier and rich color palette is convincing enough, but the elegant fl ower arrangements and meticulously constructed sales displays take the shop to another dimension. Walk in to purchase a box of chocolates for a friend or head to the back to enjoy an afternoon dessert, coffee or glass of champagne. Trade in the regular high-tea with your mother or friends and try one of four chocolate tastings . A coffee and wine list accompany the delicious sweets menu and creates the perfect pairing for an afternoon with the girls, your daughter or your mom. Seating approximately 30, Julia Baker Confections would make a terri fi c spot for a baby shower or bridal party. With a fl at-screen mounted on the wall and a small beer menu, even the men can enjoy themselves. “We wanted an atmosphere that was inviting, warm and not too feminine. Casual elegance,” Baker said. Oh, the lusciousness of it all. I will most de fi nitely return again and again. Well actually, I already have. Amanda Goossen is mother of a 5-and 7-year old, runs the Arcadia News book club and searches the Valley for the best sweets to share with readers. Sweets Continued from page 36