mmmmm, Chocolate...

I just got in a new shipment of chocolate transfer sheets! These are patterns that can be transferred to truffles and chocolate decorations and are a great way to add a big impact to even the most straight forward dessert.

This first group is for cupcakes for a sweet 16 birthday party...

(Strangely, the giraffe print won't upload... but I'm sure you can imagine.)

These next images are more general purpose, but I have a feeling one of them is going to wind up on the groom's cake I'll be doing for the Sacramento chapter of the Association of Bridal Consultants. I also have a wedding next Friday in Capitola that I'll be using one of them on... so excited about that one!

I also have a couple of projects coming up, so you'll have to keep your eyes open. The first is the Bella Donna Bridal 2010 Preview Collection Event. We'll be providing small desserts for everyone and little take home presents for all the attendees. The next is a favor for the next meeting of the Sacramento chapter of NACE (the National Association of Catering Executives) to promote their annual conference in Austin, Texas... if it works out like I'm hoping it's going to be SMOKIN' HOT!

Rehersal Dinner Desserts

Last night I met with Tracy and Tim and Tim's Mom to discuss the rehearsal dinner. Boy what a fun event. They are having food stations at La Perla Bistro and a band. Instead of a traditional Groom's cake or petit fours I presented them with four plated desserts. (Unfortunately the Mocha dessert had two frozen components so with the last minute plating I didn't get a picture.)

Four very different styles and flavors, but basically two chocolate desserts and two fruit desserts. I'm already scheduled to make cupcakes for their wedding at Arden Hills Country Club, so I thought something a bit different would be nice for the day before. (Side note, I also know that the day before a large wedding is very heavy on production so I don't want to over-commit myself! Plated desserts are lovely, but also far less stressful than a Groom's cake or lots of little bites.

Below are pictures and descriptions:

Lemon "Meringue" Tart (Lemon tart with graham cracker crust, topped with whipped cream and meringue shards, candied blueberry compote and vanilla ice cream - not pictured, but sat on top of blueberries)Strawberries and Cream (Mascarpone mousse with strawberries hidden inside on a white cake base, tarragon caramel, roasted strawberries, super fresh/ripe strawberry, and strawberry sorbet - not pictured)Mocha (Dark chocolate pot de creme topped with a layer of Vietnamese coffee ice cream - sweetened condensed milk and espresso, coffee granita, whipped cream, gold leaf, chocolate cigar, coffee caramel on plate)

Chocolate orange (Dark chocolate mousse on a chocolate cake base, topped with salted caramel, orange confit, grand marnier ganache, salted caramel sauce) - this was also supposed to have a salted toffee chip garnish, but I flubbed and totally forgot! After much discussion they decided to go with two smaller versions of two desserts on one rectangular plate. I'll be doing the Lemon "Meringue" Tart and the Mocha... it will be LOVELY!!!!

Groom's Birthday Cake

I got an emergency call on Monday from one of my brides... "I need a birthday cake for my honey... on Wednesday. Can you help?" I usually like to have two weeks notice on all orders, but I was able to help. Here is a pic of Alex's birthday cake.Details
White Cake Filled with Sweet Marsalla Mousse and Frosted with Whipped Cream(This cake was wrapped in white chocolate with red dragonflies. Topped with berries and finished with white chocolate Happy Birthay ribbon.)

This weekend I have four cake tastings and Sunday is the Sequoia Bridal Event sponsored by Gold Country Weddings. I hope to see all of you there!