A Seasonal Concept

It is a gorgeous time of year to take advantage of seasonal themes. They can be simple or involved, and not all of them need to be expensive.

Curly willow, some fall leaves and a few handfuls of rose petals can go a long way.

An elegant re-creation of white pumpkins.

An intimate affair made sweet with fondant and gumpaste leaves.

Perilous Paperclip

Who knew that a random meeting between a paperclip and a tire could prove fatal.
Alas, I have the receipt for a new tire to prove it so.

Continuing Education

It has been my philosophy that you can never stop learning, a feeling shared by many of my friends in the culinary field.
That was one of the reasons for going to Chicago for Nicholas Lodge's class last weekend.

There were other reasons to go:
Even though I knew I had already made many of the flowers he taught us, now I make some of them better. Some flowers were new to me, so now I have expanded my skills. I made some new acquaintances, so now my professional network has expanded. I ate great food, so now I can say I ate great food!(Honestly, that was a great incentive for this trip as well).


So, this old dog can always be taught a new trick, ideas can be exchanged, techniques be improved or replaced with better ones, and I saw things from a different perspective. Because of this class and chatting with my classmates, new cake ideas are emerging.

Continuing Education is a lifelong adventure. I am glad I didn't miss it!

Groom's Cake or Cake Top?

Twenty years ago, give or take, a groom's cake was a chocolate affair covered in ganache, truffles, chocolate dipped fruits and lots of greens, fresh as well as chocolate dipped.

In the last decade, it has evolved into a 3-dimensional, themed confection to illustrate the groom's hobby, career or funny quirk.

In just the last couple of days I have learned that the term "groom's cake" can also be defined as the small cake saved for the anniversary. Usually 5 or 6 inched in diameter, decorated like the displayed wedding cake or maybe more fancifully.
Ahh...This revelation has explained a couple of phone inquiries that left me puzzled.

This small cake is what I call the "cake top" since it used to be the top tier of the wedding cake, removed and boxed, to be taken home by the bride and groom at the end of the reception. I simply box and wrap it separately, so no one has to touch it but me.

No worries, I just have to ask the right questions to be sure my groom's cake/cake top definitions matches that of the brides calling.

Lunch at The Institute

Margaret and I went to the Art Institute of Chicago today. Had lunch in the Modern Wing at Terzo Piano(named for the architect of the new wing).

I had a Mezuna salad with poached chicken roulade, avocado and lime cilantro vinaigrette. Dessert was a fried peach pie with honey lavender ice cream. MMMMmmmmm.

Charge It!

Note to self: Bring your camera's charger when on a trip.

More later.

Class at The French Pastry School

Our class of 10 began the 7 flowers we will be learning(in some cases, refining) over the three-day period. We are a diverse group including a chemist, some cake shop owners, a pastry chef, and a couple who do this just for fun.

There couldn't be a nicer man than Nicholas Lodge. A master of his art, a great teacher, he is supportive, kind and moves us along at a pace that is fast but never leaves anyone behind.

Now, if I could just center my stephanotis!