She’s only 16, but already Shea Gouldd is running her own business-much to the delight of anyone who appreciates expertly prepared baked goods.
The sophomore at Spanish River High School’s entrepreneurial academy will handle upward of 40 orders this month at Shea’s Bakery, which she operates out of a commercial kitchen in Delray Beach. Gouldd was gracious enough to prepare a special treat for readers of Boca Raton magazine. Below is the recipe for Shea’s Double Chocolate Mocha Buttercreams. Enjoy!
Shea’s Bakery’s Double Chocolate Mocha Buttercream
2 1/2 sticks butter, unsalted at room temperature
3 1/2 cups 10x powdered sugar
1 cup high-quality dark chocolate chips
1/2 cup high-quality semisweet chocolate chips
3 tablespoons high-quality espresso powder
3 to 4 tablespoons organic whole milk
Instructions: In a double boiler, heat chocolate until just melted. Add 1-2 tablespoons milk to achieve smoothness without over heating. Set aside to cool to room temperature. Combine espresso powder and 2 tablespoons milk and set aside. Cream together butter, sugar and vanilla until light and fluffy. Slowly add cooled chocolate to butter/sugar mixture until mostly combined. Add espresso milk mixture and beat until all ingredients are fully incorporated and icing is silky. Top with whipped cream frosting, cocoa and chocolate espresso bean to finish.
Shea’s Bakery Whipped Cream Frosting
2 cups organic heavy whipping cream at room temperature
1/3 cup 10x powdered sugar
1 tablespoon real Madagascar vanilla extract
Instructions: Beat all ingredients slowly for 2-3 minutes. Increase speed and beat for 2 more minutes, being careful to stop before mixture begins to separate. Refrigerate for at least 20 minutes.
To learn more about Shea Gouldd’s products, visit sheasbakery.com or call 561/375-9591.
