Almost finished with another busy week. Next week is going to be a challange, too. Lots of last minute business with much of it being custom work and for large events.

Not much to lock at, but check out the iPhone video of our ice cream delivery guy. I just wish he would run the freezer in his van - the sorbet is a little "melty".

Macaroon Trifle, Lemon Curd, Raspberry Coulis, Vanilla Bean Whipped Cream

Ice Cream Man

Big Monday after Easter Sunday - 1 VIP Tasting, 15 Plated Individual Birthday Cakes, 400+ Custom Mini Cupcakes for client drops, and "Phantom" Orders for American Cancer. All-in-all everything was well received, but next time we'll be more prepared.

Tasting Desserts

Classic Strawberry Shortcake (everything organic)
Shortcake Biscuit, Strawberry Syrup, Strawberry Coulis, Fresh Strawberries, Vanilla Bean Whipped Cream, and Chocolate  Dipped Strawberries

Tasting Plates
Strawberry Shortcake & Limoncello Mousse

Limoncello Mousse Dome (again organic)
with Almond Dacquoise Biscuit, Raspberry Coulis, Fresh Fruit, Chocolate Curls, Spun Sugar

Individual Birthday Cakes

Lemon Buttermilk Poundcake, Lemon Curd, Raspberry Jam, Grand Marnier Syrup, Vanilla Buttercream
Finished with Macaroon Decor, White Chocolate "Squiggle" and White Chocolate Plaques

Devil's Food Cake, Cream Cheese Icing, Chocolate Buttercream, Chocolate Glaze, Dark Chocolate Curls, White Chocolate Wedges and Dark Chocolate Plaques

Just received the new Adria "Texturas" DVD and I'm working my way through the videos. Very beautiful and creative work, but the hard part is how to incorporate theses ideas into catering. I have a few thoughts, but we'll see.

I took Thursday off to look at houses in Braselton with Jackie - I think we have a good lead on a spectacular value - and to go with her to the neurologist.

Friday was catch up day. Busy production cycles for Earth Day at American Cancer, client drop-offs on Monday and keeping to the curve with the Magnolia Ball. Kristi has very graciously taken on the onerous task of garnish production, 700 gum paste bees, vanilla bean "skewers" and dried pineapple rings. Next week we'll finish the bees with a Pearl Luster Spray - very cute.

We also held a tasting at lunch for a client's Mitzva. Brittany designed a new S'mores presentation that was smokin' hot, tasty and especially easy to produce. It also included cream cheese brownies, Strawberry and Lemon Curd Shortcakes, Cheesecake Lollipops and homemade Thin Mints.

Sugar Cookies for Cole's teacher.

The "12-step" sugar cookie. The cookie are painfully easy to produce, but they take forever to decorate. The fondant is rolled and cut with an Ateco Daisy Cutter a size smaller than the cookie then "hand" dressed with the leading edge of the same cutter. The  groves are cut individually with a pairing knife. The cut-out is then airbrushed with a fuchsia, then the royal icing swoop is added. the next coat of violet is sprayed at just the edge of the cut-out, with a bit of over-spray. At this point the icing begins to absorb the colors - it's magic, changing the hue from that of the fondant. The smaller daisy inset is sprayed with light pink separately then attached to the larger. The center round is dotted with royal icing and attached. The whole assembly is then sprayed with pearl, changing the tone and hue again. Then the center is lightly sprayed with silver to accent the dots. And finally the the assemble is attached to the short dough cookie base.

Busy day - finished up tasting desserts for Mr. Conway.

Microwave Pistachio Cake, Caramel Choux Crunchy, Candied Pistachio Sugar, Sake Infused with Hibiscus-Ginger-Vanilla, Clementine Segments, Caramel, Fried Mint Leaf and Korean Sea Salt

Almost forgot the Orange-Gin Sorbet from High Road Craft.

Sunday, April 17th

The last few weeks have been a challenging beast - Atlantan Bride, preparations for the Magnolia Ball, and Jackie's illness - , but we finished well. All and all I would call it a success. 

Photos from The Atlantan Bride coming soon!