Testimony from our Customer !

please give us your comments ! thanks

Our Bride Testimony

Congratulations to Ashley Mercomes ! It is a great to work with both of you !
And thanks for your testimony about Bamboo Bakery service !
To know more about us please visit http://www.Bamboo Bakery.com or 602-246-8061

http://www.youtube.com/watch?v=SQra5Zj7V1o

Save Save Save !

Save, Save, and Save
Our economy as of now is at a stance, we need to learn on ways to save! Bamboo Bakery is here is help; we want our customers to save their money at the same time getting their moneys’ worth. We are all about quality, and if we can help you save we will. There are plenty ways that you can save with us, it’s simple. Saving is everything, and our Bakery wants our loyal customers to save in any way that they possibly can. Our cakes will exceed all expectations and our pricing will be unbelievable.
One of the best ways to save is to order in advance. This key point everything should keep in mind, the further in advance, the higher the discount, and the better. If looking to order a cake the following discount is as follows:
In advance:
6 months: 10%
1 year: 20%
2 years: 40%
3 years: 50%
The first response that customers would tell us about our discount rates would be who would order that far in advance. The list of wedding cakes is ridiculous. There are lots of people that do order that far in advance. So when you know that you need a cake, it wouldn’t hurt to give a call earlier that usual because we are here. The discounts are always going to be here for anyone to take advantage of. So if you need a cake, give us a call and put in your order as soon as possible.
Another way that you can save and save even more is by attending our shows. Just by coming out and supporting us, we will discount you on that. So, if you need a wedding cake, or anniversary cake, and or a quince cake, and or big cake, come. Our next shows would be on May 22, 2011, August 21, 2011, and all the other events would be listed on our website, www. Bamboobakery.com. Admission is free. At these bridal shows we offer free cake testing, and we provide many varieties of cake flavors and fillings. We want everyone to try our cake, and just see the quality and heart that we put into our cakes, just to show that we are the bakery that you are looking for.
Discounts at shows:
100 guests or more: $75 off
Less than 100 guests: $50 off

These rates are there just by attending. On top of that there will be a lucky person that would receive $500 dollars off their wedding cake, but this present would have to be present at the time that his or her name is called, just to be fair. Look at all the ways so far that you can save. One is by ordering in advance and the other is by coming out and supporting at our bridal expos that we host.
Although, we are not done yet; the other way that you can save with us is by giving us your email. Usually, we have a form at the bakery for you to put your name and email address on. Although, we want to make it a little easier you can just email us your email address at Orders@bamboobakery.com. Just by being part of our fan mail, we will personally send special discounts and offers to you. Also, for our fellow fan on Face book : http://www.facebook.com/video/video.php?v=221797547835416&saved#!/pages/Bamboo-Bakery/199195579107 , we will post our discounts and offers on there to.
There are lots you can do for discounts on cake, feel free to take advantage of it. Our cakes will exceed all expectations. You have many opportunities to try our cakes, at the bridal expo shows, or even at events that we are apart of to check out the quality of our cakes. That being said, we have over 150 different favors and fillings to choose from. Come in or give us a call and put in your orders, discounts are waiting to be used and take advantage of.

PUMPKIN CHEESECAKE

--CRUST:--

3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)

--FILLING:--

4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1/2 tsp cinnamon
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts

Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour with cinnamon and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.

Home style CHEESECAKE WITH SOUR CREAM

1 lb. cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling
Cool-whip topping

Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling and Cool-whip topping

CARROT CAKE

2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 cup coconut string
2 tsp. baking soda
2 tsp. cinnamon

--ICING:--

8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 oz sour cream
2 tsp. grated orange rind
2 tsp. vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sour cream and mix again until smooth, add sugar, grated orange rind and vanilla and blend. Ice when cake is cool.
Enjoy your Carrot Cake!

BUTTERCREAM ICING FOR CAKE DECORATING

1 heaping c. nonfat dry powdered milk
1/2 c. cool water

2 c. solid Crisco shortening (in room temperature)
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs. Power sugar (sift if lumpy)
Beat for 5 minutes. Store airtight in the refrigerator. when you want to used, take out and beat again about 5-7 minutes If you want chocolate (or brown) frosting, add cocoa to taste.

Enjoy your Butter Cream!