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Shabby Chic Country Cake

My lack of posting can only mean one thing….wedding season! That being said, I am very excited to get back to sharing what we’ve been up to!

Earlier this summer we made a cake for an outdoor, country themed wedding. The event was very low-key and even had a horse shoe toss for the guests.

We decided to go with a “country kitchen” feel for the cake. Simple lines but intricate details. We created a tiled pattern and then distressed the tiles using a water colour technique I learned back in my art school days. I loved making the tiles the focal point of the cake and creating a real “pop” to the design with the white and blue detailing. By choosing a square cake design the cake was able to have a modern vibe while still pulling into play the airy, country feel. I would best describe it as country shabby chic. Did I just create a new design aesthetic? 🙂

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Black and White Wedding

One of my favorite events to-date, was a stunning affair at the Four Seasons Westlake Village. The wedding was black and white and modern. The tables were made of mirrors and every napkin had a fresh orchid placed on it. This is just an example of the beautiful details that went into the event.

I love the cake we designed for this event. One side of the cake was covered with edible black lace and the other with black swags. Where the two sides met we used white orchids and greenery to bring a fresh element to the design. The cake was severe and yet delicate at the same time.

We also made individually boxed two-tier mini cakes for every guest to take home at the end of the evening. Having a fork tied to every box was so cute!

Here’s what the little guys looked like inside the boxes

White Wedding

We recently made a cake for a beautifully elegant wedding. The wedding color was ivory and the ambiance created was amazing. There were chandeliers hanging above the dance floor, crystals woven into the floral centerpieces and even swans made completely out of flowers!

The cake was 5 feet tall. Each tier was separated by a tier of flowers and pillars wrapped with pearls.

I absolutely loved doing this cake. There’s something so cool about having to use  a ladder to set up a wedding cake!

Passover: Flourless Chocolate Cherry Nut Cookies

With the hours ticking by, bringing us closer to the Passover Seder, I thought it was fitting to share a recipe for flourless cookies. I must fore-warn you though, these cookies are so good, that when I made them they didn’t last past the day. They are super simple to make and don’t even require a mixer. *GASP* No electronics needed besides the oven? Shocker, I know.

Flourless Chocolate Cherry Nut Cookies:

3 oz. Walnut Halves (toasted & chopped)

3 oz. Pecans (toasted & chopped)

3 oz. Dried Bing Cherries (Roughly Chopped)

3 c. Confectioners’ Sugar

1/2 c. plus 3 TBL Cocoa Powder

1/4 tsp Salt

4 large Egg Whites, room temperature

1 TBL Vanilla Extract

Toast Nuts:

Preheat oven to 350°

Spread the nuts on a rimmed baking sheet and toast for approximately 9 minutes, until they turn golden.

Allow nuts to cool and roughly chop them.

Cookies:

Position the oven racks in the upper and lower thirds of the oven.

Set oven to 320°

Line two baking sheets with parchment.

In a large bowl, whisk the confectioners sugar, cocoa powder and salt together.

Add the nuts and cherries.

Add the eggs and vanilla and continue to mix with a spoon or spatula until ingredients are fully combined.

Spoon the batter onto the baking sheets leaving 2 inches between each cookie.

Bake 16 to 20 minutes (for larger sized cookies) until the tops are glossy and lightly cracked. Rotate the baking sheets half way through the baking time.

The cookies may seem a bit soft in the middle. Do not over bake. They should be chewy and have softer centers.

Allow cookies to cool completely. Store in an airtight container for up to 5 days.

Adapted from Francois Payard’s Chocolate Epiphany

Mexicali Cookies

We recently made cookies for a couple getting married. The soon-to-be husband is of Mexican decent and they wanted to give a nod to his heritage. We decided to make bright, festive cookies in the shape of Sombreros and Hearts.  I liked that the color scheme really picked up on the Mexican theme while still keeping the cookies simple and elegant.

There is something so exciting about seeing a box filled with cookies!

 

 

Extreme life of a Chef

I recently went on a trip to Antarctica. It was an amazing adventure! As you can imagine, it is not a traditional cruise to the Bahamas. We had to travel through the Drake Passage – 2 1/2 days without seeing land. This is one of the most volatile ocean passes in the world. In fact, two days before I set sail, another ship was so badly battered by the Drake, it had to turn back and never made it to Antarctica.

I was amazed with the food we were served during our travels. Fresh baked bread and delicious and creative meals! I was able to sit down with the Head Chef, Chef Brian and hear about what it’s like to be a chef on an ice-breaker vessel that travels to the most remote regions of the world.

Individual Opulence

Recently there has been quite a demand for individual “Wedding Cakes” or “Cakelettes” as I call them. These are two-tier cakes decorated to the nines – the same way a full-size wedding cake would be.

While the Cakelettes are definitely labor intensive I love the idea of every guest receiving their very own cake at an event. It is a touch that goes a long way and keeps the celebration going even after the guests return home with their sweet treat in tow.

Here are some Cakelettes that we have done recently. Just as with a regular sized cake, a mini cake is like a blank canvas – the design options are endless!

The Ruffle Cakelette is beautiful on its on or with some added gilding as seen below

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