DINING
Right here in Montreal, Atelier Petit Chef offers culinary activities for children as young as 3 years old in a kid-friendly kitchen. Kids not only learn how to cook but most importantly the recipes tickle their taste buds by initiating them to new flavors.
Cooking classes for kids are an awesome idea. We are never too young to learn how to cook. It may be a way to bring our kids away from junk food. Since the kids bring home the recipes they cooked during the class, redoing the recipes in your own kitchen is an excuse to stimulate the habit of home cooking.
The workshops currently offered are:
Categories:
FOOD + drinks
KIDS party
DINING
posted @ Tuesday, November 18, 2008 8:02 PM | Feedback (1)
I gathered classic recipes with a twist on the ingredients or the food presentation. Enjoy!
+ A Butternut Squash-Tangerine Soup with pistachio gremolata appealed to my senses. The tangerine juice adds a brightness of flavor to the butternut soup. The pistachio gremolata garnish looks and must taste amazing. Thanks to Cathy of Noble Pig for preparing this appetizing butternut soup.
+ I cannot recall when I last ate Duchess potatoes. This classic dish can regain its lost glory when served in individual ramekins. I usually sprinkle the paprika. The light brushing technique is something to try. Via The Well Seasoned Cook.
Categories:
FOOD + drinks
HOLIDAY entertaining
DINING
posted @ Saturday, November 15, 2008 8:43 PM | Feedback (0)
More gift ideas for the Holiday season. This time, I celebrate the beautiful creativity of Finnish design.
Susanna Hoikkala and Jenni Ojala designed Oma, a white ceramic lemon squeezer that you can bring to the table. You pour the juice from the small opening. This 2002 design kept its charm.
Get it Rare Device or Nest Living. Rare Device only has two in stock. Nest Living has Free shipping until December 31, 2008. The black ceramic Oma costs $10 more.
More Gift Ideas
Categories:
ALL occasions
TABLEWARE
DINING
posted @ Saturday, November 15, 2008 7:12 PM | Feedback (0)
Brands invent all sorts of wine gadgets to enhance the taste of young wines. After the carafe and the aerator comes to specialized wine glass.
Leave it to the French to invent the concept. The airing surface is designed to stimulate the development of the aroma.
So far, I only saw the Luminarc’s young wine glasses at La Redoute, a French retail chain. Times will tell if it is a start of a trend or simply a marketing idea.
The four glasses at the top are the traditional wine glasses. You can see that the shape of the glass for young wines is quite different.
MORE:
+ Vinery collection by Luminarc – text in French
Categories:
TABLEWARE
DINING
posted @ Friday, November 14, 2008 10:00 AM | Feedback (0)
I noticed at tapas parties where everyone brings a finger food dish that many opt for store-bought antipasto, cheeses, terrines and pates with fine crackers. The reason is lack of time.
Having a busy schedule is no excuse for not cooking. The key is to rely on tasty but quick to make recipes. My recipe takes 2 minutes to make and requires no cooking skills.
I did last week a Smoked Salmon Mousse Dip that I served with bakery-made croutons. To save time, I bought croutons at a fine bakery. A bag of bakery croutons costs about the same as buying the baguettes. And you can get several bread types in a single bag. My smoked salmon mousse was a hit with the party guests.
The Birth of a Recipe
I took the base for my recipe in a trusted cookbook in Quebec, A la di Stasio. About 7 millions live in Quebec and she sold 500,000 copies of the French copy. Hopefully for you, the English version was released this September. Josee di Stasio is known for her comfort food philosophy.
Categories:
EVERYDAY entertaining
FOOD + drinks
DINING
posted @ Friday, November 07, 2008 11:07 AM | Feedback (4)
Pies are the ultimate comfort food. Thanksgiving and Christmas would not feel the same without pies. Do not worry; there is still plenty of time to practice your pie making skills.
I turned to Martha Stewart’s for help. I was sure to find on her Web site teaches a few tricks on piecrust decoration. Whether you are a novice baker or you simply wish to fine-tune your technique, read the 6 steps of rolling out a piecrust. What you will need is:
- Pate brisee (pie dough) – Read how to make Pate Brisee, also in 6 steps
- Flour, for work surface
- Rolling pin
- Long offset spatula
- Pie plate
- Scissors
- Ruler
- Egg wash
- Pastry brush
Then, perfect the art of piecrust decoration from the simple crimped edge up to the elegant lattice top.
Categories:
FOOD + drinks
HOLIDAY entertaining
DINING
posted @ Wednesday, November 05, 2008 1:16 AM | Feedback (3)
+ Learn how to make your own no-knead European peasant bread. Pete of Pete-bakes.com used a recipe from Artisan Bread in Five Minutes a Day. You may recall that I reviewed the book. By the way, the blog for the book is called Artisan Bread in five.
+ For breakfast, try this Bread pudding baked in a muffin tin from James Starmer
Categories:
FOOD + drinks
DINING
posted @ Tuesday, November 04, 2008 7:12 PM | Feedback (4)
After the Food Network's TV series that debuted in 2007 comes the cookbook. You can recreate 45 of Anthony’s best recipes at home. Like he does in the show, the 192-page cookbook provides useful tips on the art of cooking the main ingredients.
What I like about Anthony Sedlak’s cooking is that his dish looks elegant yet his recipes are simple to execute. It shows again that you do not need lots of time and kitchen helpers to impress your guests or your family.
I am trying to inspire all of us to cook at home by presenting exciting meals. We sometimes need to be recalled that cooking is supposed to be fun. It does not matter if you did not prepare the recipe exactly like the Chef. As long as your dish tasted good, you should be happy.
Categories:
DINING
COOKBOOKS
posted @ Sunday, November 02, 2008 10:19 PM | Feedback (1)
For their kitchen decor, it is a wise decision to opt for safe colors on the big items. You can always add punch through accent colors or colorful kitchenware and small appliances.
Circo Bright Dot Storage by Typhoon lets you grip it, label it, and store it. This food storage system covers 6 specific usages: tea, coffee, sugar, utensils, pasta and cookies.
After the mugs and notepads, fans of PANTONE will be able to bring to their kitchen the iconic colors. Typhoon teamed up with Pantone to create the Pantone ceramic storage jars. These canisters look great next to the Pantone Salt and Pepper Mills that I introduced earlier.
Categories:
COOKING tools
DINING
posted @ Sunday, November 02, 2008 9:22 PM | Feedback (0)
CrushGrind revolutionized the grinding industry by introducing a unique, easy to clean mechanism designed to grind not only pepper but also salt, spices and even coffee.
The corrosion-free CrushGrind ceramic mechanism from Denmark is guaranteed for 25 years. Cool design brands are amongst the many that rely on the CrushGrind for their grinders.
SpiceBoy Designed By Oliver Hemming
I saw SpiceBoy, a colorful acrylic grinder at The Bay in downtown Montreal a couple weeks ago. I photographed it with my iPhone as a reminder. I wish to know more about it. As I browsed my iPhone photo galley, it reminded me of what wished to know more about SpiceBoy before making my purchase.
Oliver Hemming designed SpiceBoy in 2004. It won the prestigious reddot design award. SpiceBoy is available in blue, pink, red, black and white.
Categories:
COOKING tools
DINING
posted @ Sunday, November 02, 2008 1:48 PM | Feedback (0)
In her latest cookbook published by Whitecap, Anna Olson updates the classic dishes. It feels good to revisit recipes that have stood the test of time.
In the Kitchen with Anna, you will discover new techniques, surprising flavor combinations, and special preparation methods adapted for home cooking. You learn new tricks about 125 tasty dishes in a 224-page cookbook. I am curious about this book; I will have to check it out.
If you are a regular of Food TV Canada, chances are that you already know who is Anna Olson. For the rest, Anna joined Food Network Canada in 2002 to host Sugar, a dessert cooking show. Before that, she worked for seven years as a pastry chef at Inn on the Twenty in Jordan, Ontario. This is where she met her husband Michael Olson, who is also a Chef.
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DINING
COOKBOOKS
posted @ Friday, October 31, 2008 2:13 AM | Feedback (0)
Born and raised in Hong Kong, the graphic designer Willie Tsang now lives in Toronto. Willie likes to infuse a sense of play in his creations. I would add a touch of education too. He created 2 plate series and a teacup set for the 2008 collection of Imm Living. I am showing my favorites.
British Table Manners
Twenty Past Four illustrates the British eating habits. Let review the rules. According to the British table manners, you eat with the prongs of the fork pointing downward.
The plate illustration reminds you how to act at the end of the meal. You indicate to that you have finished eating a course by placing your knife and fork together at "twenty past four". Put the fork with the tines facing up below the knife, with the blade facing the fork.
Tap for Tea
Categories:
TABLEWARE
DINING
posted @ Wednesday, October 29, 2008 10:41 PM | Feedback (0)
My husband cooked us a delicious risotto. I bought Friday two packages of slim asparagus for a tapas party but I finally did not use them. A risotto seems the perfect dish to eat them.
We are fans of Jamie Oliver’s basic risotto recipe from The Naked Chef book. My husband mastered this recipe. He massaged the risotto to get the perfect texture.
Risotto Recipe
This is the first time we tried an asparagus risotto at home. We opted for the asparagus, mint and lemon risotto on page 124 from the Cook with Jamie cookbook. Lucky for you (this was not planned), the asparagus, mint and lemon recipe is published online on Jamie Oliver’s Web site.
Categories:
FOOD + drinks
DINING
COOKBOOKS
posted @ Monday, October 27, 2008 12:45 AM | Feedback (1)
I feel wonderful that the Associate Editor, UK of Kotaku Stuart Houghton wrote about my Classic Games Cupcake Tower With Companion Cube Centerpiece.
I feel honored since they slow down on featuring game cakes. In their own words, they say that my birthday treat to Jerome was special enough to attract their attention.
For your information, Kotaku is the ultimate reference blog in video games. They get on average 1,500,000 visits a day. They rank 19 on Technorati.
Being featured on Kotaku meant that I broke for the time the 5,000-visit barrier. I got 5,253 visits a day and I did it on a Friday. Another reason to celebrate. Thanks Stuart and all Kotatu team. Jerome loves you!
MORE READING:
+ On AHWKV: My Husband's Classic Video Games Cupcake Tower
+ Via Kotaku
Categories:
CAKES
DINING
posted @ Saturday, October 25, 2008 1:03 PM | Feedback (2)
The latest blog of Food Network is dedicated to children nutrition from babies to teenagers.
Besides recipes and menus, you can learn how to make your own baby food, gives you advices about food allergies and kids, plus grocery shopping tips for teens.
Baby, toddler, grade school and teen segment party ideas present the party look, the activities, the favors and the menus. Why not throw a Let the Kids Cook the Afternoon Away! this weekend?
With children obesity, allergies and the easy access to fast food, this is a great initiative to help feed better kids of all ages.
+ Via Kids on FoodTV.ca
Categories:
FOOD + drinks
DINING
posted @ Thursday, October 23, 2008 2:22 PM | Feedback (1)
Last Friday, we had friends over to celebrate the birthday of my husband. Jerome is a video game fan. I have to warm you; our concept is quite geeky. But I will explain the subtleties.
Putting Things in Context
Jerome started to play video games as a child when they were many arcades in Montreal. He once played a 7-hour game to make a World record at Xevious. Considering his pleasures, it is probably the best spent 25 cents of his life. This is still a hobby. He is playing Fable 2 on Xbox 360 as I am writing this post.
You will not be surprised that classic video games were the theme for his birthday cake. As I finished to assemble the cupcake tower in front of our captivated guests, I understand the extent of the cake power. Frankly, having an astonishing cake is worth every penny for the show.
Categories:
CAKES
DINING
posted @ Wednesday, October 22, 2008 12:16 AM | Feedback (2)
I told you before about the immense talent of Julie Desmeules, a cupcake maker living in Los Angeles. She is the one who did the Einstein’s cupcakes that Michelle of Clever Cupcakes ordered for her uncle.
Animal Theme Cupcakes
For a baby shower, Blue Cupcake produced vintage owl themed cupcakes with apples, flowers, leaves and birds. The Turtle cupcakes are so adorable.
Finally, look at the details on the Farm Animals cake and cupcakes. This tower was for Jacob's first birthday. This is a fun party theme to celebrate a birthday boy or girl.
Categories:
KIDS party
CAKES
DINING
posted @ Monday, October 13, 2008 1:15 PM | Feedback (0)
Frank Bruni of The New York Times published a worth reading article about gender equally and old gender roles at dinner.
I am not talking about business meals where the rule should follow the business relationships and not the gender. What I have to say applies to social meals. The distinction between business and social events require more skills from servers. I admit that it is not an easy job but servers need to pay attention; they need to read the table.
Since my youth, I have been a defender of women rights for equality. But I also recognized that men and women have different tastes and expectations. I believe that many etiquette rules could prevail in our modern society without diminishing women. Called it chivalry if you like, I see it as a matter of savoir vivre.
Categories:
MANNERS
DINING
posted @ Sunday, October 12, 2008 8:12 PM | Feedback (3)
I am giving a second chance to my Tastespotting watch. Tonight’s menu is a casual weekend dinner. It would be perfect for a Sunday night dinner.
Appetizers
+ Hummus with chili oil
+ Sweet Gorgonzola and Pear Bruschetta
Main Course Ideas
+ Pan-fried Fish with a Garnish of Fresh Asian Herbs and a bowl of Asian rice
+ West Texas asado
Dessert
+ Plum and fig sheet cake
Categories:
EVERYDAY entertaining
FOOD + drinks
DINING
posted @ Saturday, October 11, 2008 9:28 PM | Feedback (0)
Last year, I composed this menu out of pictures featured on Tastespotting.
With the Tastespotting saga, the Tastespotting links do not work; the URL changes for all of them. To be safe, I am giving you the links to the actual recipe links.
Soup course
+ Cumin coriander carrot soup with dill pesto [SingleGuyChef] - copyright picture
First Course (too filling salad for the after the main salad course)
+ Dandelion Greens, Pear, Blue Cheese And Walnut Salad [cookthink] - copyright picture
Categories:
FOOD + drinks
HOLIDAY entertaining
DINING
posted @ Saturday, October 11, 2008 8:08 PM | Feedback (1)
Since a copy of this book does not sit yet in my cookbook library, I will tell what it is all about from the own words of the writers, Matt Lewis and Renato Poliafito.
Baked: New Frontiers in Baking was released October 1st, 2008. If you are already a patron of Baked, you will be thrilled to won that you get access to the recipes on which Baked NYC built their reputation.
You will be able to recreate at home bakery favorites like The Sweet & Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and our very own Cheddar Chipotle Biscuits.
In total, you get 80 detailed Baked recipes. The book is divided in sections: Breakfast, Cakes and Cupcakes, Pies and Tarts, Brownies and Bars, Cookies, Confections and Chocolates, and Drinks.
Not every recipe has a picture since the book only contains 40 color photos from New-York photographer Tina Rupp.
Categories:
HOSTESS gifts
DINING
COOKBOOKS
posted @ Sunday, October 05, 2008 5:56 PM | Feedback (0)
This is perfect for a Friday morning. Fred did it again in providing us with fun and quirky home accessories.
This time, Laura Strasser and Milia Seyppel imagined a way to pass the butter on a slice of ceramic bread. I like it!
Buttered-Up will not replace your butter tray since there is no cover. We do not mind since Fred products are inexpensive things that we use when we entertain or to put a smile on our face.
Why not bring Buttered-Up as an hostess gift the next you are invited to a brunch? This item will ship at the end of October.
SOURCING:
+ Buttered Up Butter Plate at Pop Deluxe - $11.99 USD
Categories:
TABLEWARE
HOSTESS gifts
DINING
posted @ Friday, October 03, 2008 11:07 AM | Feedback (0)
Our quest for simpler living spaces triggers an appeal for contrasting textures in decoration. This technique enables us to recycle a part of our current décor instead of replacing everything.
This year, you can elevate the farmhouse style by adding a crystal chandelier over an old wood dining table. You can mix and match raw materials with stylish accessories or you can favor organic irregular dinnerware displayed on a traditional dining room.
Terracotta Dinnerware Collection
I fall in love with the tableware at Toast. The Terracotta collection is simply divine. It comes in 5 colors: olive, pumice, taupe, coral and charcoal. The muted glaze colors create a harmonious, relaxing feeling. The glossy glaze adds elegance to this handmade, irregular dinnerware series.
Categories:
TABLEWARE
DINING
posted @ Tuesday, September 30, 2008 12:36 PM | Feedback (0)
The blogger behind Zoe Bakes, Zoe Francois is a professional baker who wrote a book about Artisan bread making. She wrote this book with Jeff Hertzberg.
Artisan Bread in Five Minutes a Day contains nearly 100 no-knead bread recipes including French loaves, ciabbata, pita, and peasant bread. An imposing majority of the 158 reviewers on Amazon really enjoy this book.
Take the time to fully read the first chapters that explain key principles in bread baking. Then, you can start to make your own bread. One of the appeals of homemade bread is how good your house will smell. It is a good idea to bake your bread when you have guests over.
Categories:
DINING
COOKBOOKS
posted @ Sunday, September 28, 2008 4:03 PM | Feedback (0)
Textures and more ornate tableware are making a comeback. This style holds an advantage over the clean modern style as you need to add less decorative elements to make an impact. I will explore this trend further in the coming weeks.
For now, have a look at three fabulous glazed stoneware dinnerware sets made in Portugal. They vary in prices to match every budget and occasion.
Three Dinnerware Sets
Jardins du Monde can stand tall in any formal entertaining. An artful layering of round and scalloped shapes is presented in a berry-and-thread design. The extravagant serving ware celebrates four European gardens in all their glory. Remark that you do not put the coffee cup on the table before it is time to serve the tea and coffee.
Crate and Barrel sells an antique French dinnerware set that can go from everyday-to-formal entertaining depending on the rest of your table. Soft shapes in creamy white with hand-antiqued, embossed vine rims bring charms to this set.
Categories:
TABLEWARE
DINING
posted @ Thursday, September 25, 2008 9:55 PM | Feedback (0)
The October 2008 issue of Domino makes me dreams about a sunny autumnal party in a field sitting a rustic long table. Apples, figs and pears are early fall harvest at its finest.
When my husband got back his appetite, he is sick right now (nothing serious), I will try to prepare the grilled pork chops with apple-fennel slaw for a dinner this week. For now, let’s talk dessert.
5 tasty recipes
I compiled a list you can serve for all occasions and types of autumnal dinner party:
Pear Melba served in a glass modernizes this classic dessert. I told you often that they presentation can transform a simple meal into something extraordinary. This is the perfect example. Photo by Ditte Isager from Domino October 2008 – right reserved
Categories:
FOOD + drinks
DINING
posted @ Monday, September 22, 2008 2:17 PM | Feedback (0)
This is my daily collection of noteworthy stuff that I saw online.
+ As I read the interview with New-Yorker Danielle Bilton on , I was in awe. I am not alone since Danielle won the NYC Cupcake Decorating Championships & Ignite NYC with her Iphone App Cupcakes. Even though she selected a wonderful concept for a geek event, the craftsmanship was apparent. Via Cupcakes Take the Cake
+ The U-shape is the most efficient kitchen floor plan if it does not run too long. I have a G-shape kitchen. It is perfect for me since I like to spread the work areas depending on the task. My tail of the G is in fact a 270 degree counter. This almost circular counter provides me plenty of usable space and acts as breakfast bar. All that talk was to introduce the new Scenery kitchen system in Cream from Scavolini. Via Trendir
Categories:
CAKES
DINING
KITCHEN design
posted @ Tuesday, September 16, 2008 8:47 PM | Feedback (1)
This is my daily collection of noteworthy stuff that I saw online. Today is all about having a sweet tooth and tableware.
+ I am a fan of Kenzo tableware. This is their latest table runner. Shibuyete (plum color) and Geisha in red were introduced this month at Salon Maison & Objet in Paris. They are a part of the Kenzo for Yves Delorme collection. You look at. Via Marie-Claire Maison
+ Learn to speak French while being reminded of good eating manners. The dessert dishes by Onze Dizieme draw attention to tips like Never chew with your mouth open or Never put your knife in your mouth. Via Marie-Claire Maison
Categories:
TABLEWARE
DINING
posted @ Monday, September 15, 2008 8:26 PM | Feedback (0)
After the initiatives of Jamie Oliver to improve the food quality in the British school system, David Rocco uses its charm and skills to inspire kids to eat well.
This is a matter that I value deeply. Eating well is not simply about losing excessive weight. It is more importantly about giving the right nutriments to your body. I strongly believe that food can keep you stay healthy. I wish for a long and healthy life.
Pilot Project
The prime minister of Ontario, Dalton McGuinty just launched a pilot project at four schools in Brampton, Kingston, North Bay and Guelph to improve the eating habits of the young population and their families.
Many of us will envy the lucky students. They met, cooked and had lunch with David Rocco at an Ontario farm. The idea is to teach these teenagers how to cook by using fresh, locally grown ingredients. The meals will be based on David Rocco’s recipes.
Categories:
FOOD + drinks
DINING
posted @ Friday, September 12, 2008 5:08 PM | Feedback (1)
For her 40th birthday on television, Rachel Ray got an exact replica of her studio kitchen. The whole team at Pink Cake Box did am amazing job.
Everything was edible from the baby blue fridge, the orange stove to the wine rack, counter accessories, the kitchen table and the tile floor. Only the walls and shelves were not edible for structural purposes but they covered in sugar. The rest was replicated out of fondant, sugar paste, and cake.
You can check the cake reveal on the Rachel Ray show Web site.
MORE:
+ Pink Cake Box Blog
+ Rate or review Pink Cake Box
Categories:
CAKES
DINING
posted @ Friday, September 12, 2008 11:37 AM | Feedback (0)
She did it again and impressed me with her talent.
Michelle of Clever Cupcakes produced 5 dozens of cupcakes ordered by Teletoon Canada to celebrate the launch of their Teletoon Retro network on Videotron Cable.
Chocolate and vanilla cupcakes frosted with vanilla buttercream and topped with handmade fondant Jetsons, Wonder Woman, Bugs Bunny, and Scooby Doo decorations.
Jane and Elroy from the Jetsons are well done. I liked that show. People who wanted Bugs Bunny were the luckiest since they could have more than a bite at the two cake flavors.
She used a combination of cutting out different colors of fondant and drawing using food coloring markers to create the characters.
Categories:
CAKES
DINING
posted @ Thursday, September 11, 2008 5:27 PM | Feedback (0)
It has been a while since I talked about my favorite non-chef Italian cook, David Rocco. For more than one year, David kept busy outside the TV scene. His new cookbook is at the printer. David Rocco's La Dolce Vita Cookbook will hit the store on November 4, 2008.
The DRDV kitchenware line was expanded more than once. The wood breadbasket looks incredible. I would like to get my husband the risotto spoon since Jerome makes the best risotto of the entire world.
The glass Cruet is the latest addition. Browne & Co., the distributor talks in those terms about the new DRDV Olive Oil Cruet:
“Made from laboratory glass, this Cruet withstands everyday use while looking beautiful on the table. The frosted collar adds a special touch to the aesthetics of the cruet while serving a specific purpose in preventing the pourer from slipping out when in use. A channel in the stopper allows for drip free pouring. The Cruet’s transparent body provides a clear view for identifying the liquid contained making two cruets the perfect oil and vinegar set. Holds 2.36ml or 8 oz of liquid.”
Categories:
FOOD + drinks
DINING
posted @ Tuesday, September 09, 2008 7:14 PM | Feedback (2)
The Anna Kraitz DESERVE cake stands are on sale right now at Huset. The stands are made of porcelain colored green, dark blue, light blue, yellow and brown.
Anna Kraitz did have a little fun in naming its product. The series contains the YOU cup with its WILL saucer, the DESERVE cake plate and the LUST teapot.
Playful Collection
Bengt & Lotta cake stands come in three models: the classic Cake Dish, the 2-Level Serving Tray and the 3-Level Serving Tray. The eye-catching illustrations by Bengt Lindberg and Lotta Glave bring a whimsical touch to the superior quality laminated birch wood cake stand collection from Sweden.
Categories:
TABLEWARE
DINING
posted @ Tuesday, September 09, 2008 1:47 AM | Feedback (2)
If you wish to bring something special to the table for your Halloween party this year, Dutch-born designer Tord Boontje came up with a concept that may please you.
But contrary to usual Halloween products, you will be able to reuse the cookware and serving ware in many occasions. Witches' Kitchen is a 15-piece handcrafted kitchenware collection featuring cookware, utensils, and kitchen linens.
Craftsmanship
You will be a witch with a good aura knowing that this collection is a sustainable design commissioned by Artecnica, designed by Studio Tord Boontje, and hand made by artisan communities in Brazil, Colombia, and Guatemala.
Categories:
COOKING tools
HOLIDAY entertaining
DINING
posted @ Monday, September 08, 2008 3:50 PM | Feedback (4)
Here are more cakes supplies so your guests will be in awe. After all, it is worth investing time and money since cakes play a major role in every party. These come from the Fall and Halloween catalogue at Fancy Flours.
Cake Stand Wrappers
Finish up your presentation with a laser-cut paper wrapper that goes around your favorite cake stand. Notice that the cupcakes wrappers are for presentation purposes only. Use the standard paper cups to bake your cupcakes.
Cookie Stencils
I rely on stencils to quickly decorate cookies and cakes. Grab a few stencils for your Thanksgiving dinner. You may want to add to your collection of cookie cutters.
Figurines
As a complement to my Alice in Wonderland birthday party story, you can top your cupcakes, birthday cake or even decorating the centerpieces with Alice in Wonderland Figures. The set contains 8 plastic painted figurines.
Categories:
HOLIDAY entertaining
CAKES
DINING
posted @ Friday, September 05, 2008 2:09 PM | Feedback (4)
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