Monthly Archives: September 2009

Grizzly Greg’s 60th Birthday Cake

Posted on by laurie

September 25, 2009 Rachel surprised Greg with this delicious ‘Grizzly’ cake! Chocolate, chocolate, and chocolate!! Happy Birthday Grizzly Greg!

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Caramel and Chocolate Mousse tart

Posted on by thea

Caramel & Chocolate Mousse tart with crispy chocolate pearls Served at the Vancouver Club, February 2009

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Matt & Nicole’s Wedding Cake

Posted on by laurie

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.

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Chocolate Decorations

Posted on by laurie

Master chocolatier J-P Wybauw here has outlined more than 100 chocolate decoration techniques, with an interesting combination of traditional and contemporary ideas for chocolate garnish. I use this book often; it is very readable with very useful step-by-step instructions, great … Read More »

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Baljinder and Vikram’s Wedding Cake

Posted on by laurie

Baljinder marries Vikram September 20, 2009 Bombay Banquet Hall, Surrey B.C. (Where is that?) Base tier is carrot cake, 2nd and 4th tiers are raspberry lemon, and the 3rd tier is Mocha. 100 guests

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Cherry Hazelnut Cake

Posted on by laurie

Cherry, brown butter, hazelnut cake, with a warm cherry, loganberry, lemon thyme compote, Fromage frais mousse, caramel sauce and sorrel cream. Served at Sooke Harbour house June 2004.

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Tanya Knight’s Wedding Cake

Posted on by laurie

September 13, 2009 location: Brock House Restaurant, Vancouver  (where is that?) Lemonberry base tier, carrot cake top two tiers

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Stollen, Lebkuchen, Gingerbread? Thea’s thinking about Christmas!

Posted on by laurie2

An old German legend says that, for the pure of heart, all sorts of amazing things happen on Christmas eve – rivers turn to wine, animals speak to each other, mountains open to reveal their gems, trees bear fruit, bells … Read More »

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The Advanced Professional Pastry Chef

Posted on by laurie

‘The Advanced Professional Pastry Chef’ is a reference book – an advanced pastry textbook – and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of … Read More »

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The Flavor Bible turns 1

Posted on by laurie2

When Thea and I were thinking about this website, I mentioned people would be interested in her reviews of her many cook books.  She looked at me for a second,  then dashed over to her bookcase, and grabbed a book: … Read More »

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