Posts Tagged ‘lemon’
Jackie marries Russell
Posted by Sweetthea
Russell marries Jackie Burns
Saturday, June 12, 2010
location: Brock House Restaurant, Vancouver (where is that?)
Chocolate Chiffon base tier
Lemon top 2 tiers
Matt & Nicole’s Wedding Cake
Posted by Sweetthea
Matt & Nicole
September 12, 2009
location: Brock House Restaurant, Vancouver (where is that?)
Base tier Mocha; 2nd tier lemon; 3rd tier black & white (chocolate and vanilla) with fresh raspberries; top tier mocha.
Roasted Nectarine with Burnt Peach Ice Cream and Ginger Cake
Posted by Sweetthea
A Sooke Harbour house honey and lemon roasted nectarine, with burnt peach ice cream, blueberry and candied ginger butter cake, spiced blueberry compote, and ice wine sabayon.
Served at Sooke Harbour house Tuesday September 30 2003.
Chow – Tieu Wedding (Photos by Dan Fontaine)
Posted by Sweetthea
Professional wedding photographer Dan Fontaine sent us these beautiful photos of the Sweet Thea cake from the wedding of Yvonne Chow and David Tieu, July 26, 2008. Sometimes Thea enjoys working on a cake so much she gives it a name – this beauty is Mabel:
Lemon Eucalyptus Poached Pear with Dacquoise & Cake
Posted by Sweetthea
Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais.
Served at Sooke Harbour house Tuesday September 30 2003.
Spago Desserts
Posted by Sweetthea
Spago is an over-the-top Las Vegas restaurant (owned by Wolfgang Puck), so naturally all the desserts in this book are deliciously outrageous as well.
I have made quite a few recipes from this book, and don’t have even a minor criticism – they all work, and they all taste great. Some of the recipes I use [...]
4 Tarts and a Mousse Cake
Posted by Thea Wilgress
Today I created 5 desserts for the Club’s regular dessert tray – this is how they looked in the kitchen, before they were plated. This is my first try at photoing pastries in a commercial kitchen under bad lighting – sorry about the quality, I am sure a little practice will improve my photos!
MAPLE [...]
French pastry: Tradition and evolution
Posted by Sweetthea
‘French pastry: Tradition and Evolution’ is the first professional book I ever bought, on the advice of my mentor and instructor, Chef George Wagner.
Bellouet was a teacher at the Lenotre Ecole, one of the top pastry schools in the world, and George recommended this book because it has some really good foundation recipes.
At 200 pages, [...]
Yvonne Chow marries David Tieu
Posted by Sweetthea
location: Shun Feng Seafood Restaurant, Richmond, B.C. (where is that?)
photographer: Dan Fontaine, Dan Fontaine Photography
guests: 100
Mabel:
one tier is Lemon & Fresh Raspberry Bavarian Cake, the other 2 tiers are fake cake . Also served cupcakes - Lemon with Vanilla & Raspberry Buttercream
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