We did these super cute cupcakes for a birthday party last week. They had zebra striped paper cups and hot pink and lime green balls on top of the vanilla icing. We packed them in our super sublime cupcake boxes with inserts that hold each cupcake in place... no messy travels!!
Friday, October 24, 2008
Wednesday, October 22, 2008
Tuesday, October 21, 2008
This past weekend we did the bride's and groom's cake for a super cool couple. The groom's name is Happy so it was only fitting that he wanted a "happy face" cake (after all, he even has happy faces on his custom cowboy boots!). And yes, that is a cigar in Happy's mouth. FUN! Inside is our Double Lemon flavor combo.
The bride's cake was lovely and simple, with alternating tiers of chocolate and white fondant and moss green fondant "ribbon" at the base of tier. Two large sugar "Gerber Daisies" and Cornelli Lace piping finished this elegant cake. Inside is our Black and White flavor combo.
We did this lovely Quinceanera cake last week. It featured hand-painted, pearlized fondant, sugar flowers and bow, and a plaque with the birthday girl's name piped and painted in silver.
Monday, October 13, 2008
I was honored to be invited again this year to be the Pastry Chef for March of Dimes Signature Chefs. My team and I had an absolutely wonderful time (check out my girls above). Lead Chef Tim Love and I were joined by Jon Bonnell, David McMillan, John Tesar (this year's Guest Chef from The Mansion on Turtle Creek in Dallas), Donatella Trotti, Bobby Albanese, Tommy Le, Tom Perini, and Jamie Samford.
A fabulous time was had by all! The Chef's dishes were extraordinary, everything from Buffalo Flank Steak Tacos to King Crab with Garlic Foam to Lobster Tater Tots! WOW! This was undoubtably the hottest in ticket in town. For our part, we plated 400 desserts, our Sublime Twist on Childhood Flavors, featuring a S'More Bar, Peanut Butter and Jelly Cupcake, and Root Beer Float "Lollipop" (see photo below).