Sweet Thea » almond

Thea’s Wedding Cake Flavors for 2011 Season

laurie — Tue, 15 Feb 2011 01:07:27 +0000

Only a few years ago, brides didn’t have much choice in wedding cakes flavors – only heavier cakes like traditional english fruit cake could be used to fashion beautiful multi-layer tiered cakes. But things have changed – your cake both look pretty and taste delicious!

Sweet Thea is proud to offer cakes that not only look good – but taste wonderful. Here are the wedding cake flavors that will be available throughout this wedding season:

Almond Mocha Almond sponge cake soaked with espresso, with mocha buttercream and chocolate ganache

Caramel Blackout Extreme chocolate espresso cake layered with caramel and caramel buttercream

Chocolate Hazelnut Chocolate blackout cake with hazelnut buttercream

Chocolate Mocha Chocolate chiffon cake with mocha buttercream

Chocolate Raspberry Chocolate chiffon cake with raspberry mousse

Double Chocolate Chocolate chiffon cake with chocolate mousse

Fruit Cake Traditional Dark English Fruit cake

Lemon Lemon sponge cake with lemon mousse

Lemon Chocolate Lemon sponge cake with chocolate ganache

Mango Vanilla chiffon cake with mango mousse

Milk Chocolate Almond Almond sponge cake with milk chocolate mousse

Pumpkin Caramel Pumpkin sponge cake with caramel buttercream

Pumpkin Philly Pumpkin sponge cake with cream cheese icing

Red Velvet Red velvet cake with cream cheese icing

Raspberry Tuxedo Chocolate and vanilla cake layered with chocolate and vanilla mousse and fresh raspberries

Raspberry Tuxedo photo by Audra's Photography www.audrasphotography.com

Vanilla Vanilla chiffon cake with vanilla buttercream

Vanilla Passion Fruit Vanilla sponge cake with passion fruit buttercream

Vanilla Pistachio Vanilla chiffon cake with pistachio buttercream

Vanilla Raspberry Vanilla chiffon cake layered with vanilla and raspberry mousse and fresh raspberries

Did you know? You can choose different flavors for different tiers of your cake.

Click here to book a consultation now!

Fall Small Sweets dessert buffet by Thea

laurie — Tue, 10 Nov 2009 08:27:37 +0000

Some lucky guests to a private party in Tsawwassen this weekend were treated to a small sweets Fall Dessert Buffet created by Thea!

Dark Chocolate dipped Strawberries
drizzled with white chocolate
Raspberry Truffle Tartlet
Sweet tart shells filled with dark chocolate ganache and topped with fresh raspberries
Lemon Tart
Sweet pastry shell filled with lemon curd and candied lemon zest
Opera Cake
Almond biscuit soaked with espresso, layered with mocha buttercream and chocolate ganache
Pumpkin Cheesecake
with candied walnuts
Cardamom Marshmallows
dipped in milk chocolate
Almond Slice
Slivered almonds and honey caramel on a buttery crust
Profiteroles
‘Cream puffs’ filled with vanilla cream and chocolate mousse

Jackie Pearson’s Wedding Cake

laurie — Tue, 01 Sep 2009 08:13:54 +0000

Base tier is mocha almond, middle tier is lemonberry, top tier is chocolate chiffon.

August 28, 2009

location: Brock House Restaurant, Vancouver (where is that?)

130 guests

Congratulations Jackie!

Josephine and Frank (photos by C.J. Scott)

laurie — Fri, 28 Aug 2009 08:51:33 +0000

Josephine & Frank booked Victoria photographer C.J. Scott well over a year before their wedding. They knew they could trust her with their most important day – so you know we were pleased when C.J. forwarded these lovely photos to us!

Photo credit: Photographer: C.J. Scott, C.J. Scott Photography http://cjscottblog.com/

Sunday, August 2, 2009

Location: Vancouver Club, Vancouver, B.C. (where is that?)

Photographer: C.J. Scott, C.J. Scott Photography

Photo credit: Photographer: C.J. Scott, C.J. Scott Photography http://cjscottblog.com/

for Josephine and Frank’s beautiful wedding at the Vancouver Club, Thea created some delicious wedding favors – pink almond macaroons, with vanilla buttercream and chocolate ganache

Photo credit: Photographer: C.J. Scott, C.J. Scott Photography http://cjscottblog.com/

Wedding cake

Fake cake with passionfruit

Wedding favours – Pink almond macaroons, with vanilla buttercream and chocolate ganache

Photo credit: Photographer: C.J. Scott, C.J. Scott Photography http://cjscottblog.com/

Now you should take a minute to go see more wonderful photos and warm commentary about Frank & Josephine wedding on C.J.’s blog!

Opera Cake

thea — Tue, 07 Jul 2009 09:00:00 +0000

I created this for the fine dining room at the Club. Opera cake (gateau l’Opera) is a very traditional Parisian cake, named for the Opéra national de Paris, and been a known pastry since sometime in the late 1700′s, when chocolate was introduced to France.

Almond cake soaked with espresso syrup, layered with coffee butter cream and chocolate ganache, garnished with gold flakes.

Apricot Muscat Miroir

thea — Tue, 02 Jun 2009 09:00:00 +0000

This is a lovely dessert I recently served – an almond cake with apricot bavarian cream and Italian muscat jelly. Pictured here with with a Raspberry Financier and a Caramel & Chocolate Mousse tart.

Raspberry Financier Cake and Almond Coconut Macaroons

thea — Fri, 03 Apr 2009 20:00:00 +0000

Just whipped these up – Raspberry Financier Cake with vanilla Bavarian cream, fresh raspberries, and raspberry paper, and some Almond Coconut macaroons. Yum!

4 Tarts and a Mousse Cake

thea — Fri, 06 Mar 2009 02:54:26 +0000

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 PECAN TART
with the flakiest crust you can imagine! What makes them especially delicious is using maple syrup, instead of corn syrup, for the tart – yum!!! Maple syrup, pecans, brown sugar, eggs and butter.

APPLE ALMOND STREUSEL TART
Melt-in-your-mouth! A delicious crumble topping (without oats), with finely ground almonds, butter, flour and sugar..

ESPRESSO-LACED MILK CHOCOLATE MOUSSE CAKE
The milk chocolate mousse is layered with a rich marzipan chocolate cake, thin thin layers finished with a silky chocolate glaze

FRUIT TARTS with VANILLA PASTRY CREAM
Raspberries or Blackberries (fresh, from Mexico). The pastry shells are painted with chocolate, so the moisture of the cream doesn’t make the pastry soggy. Delicious. (Some bakeries call these tarts ‘flan’, but they really aren’t, as there is no frangipan used). The berries are coated in an apricot glaze, to preserve their freshness and give that nice shine, then decorated with gold flakes.

LEMON TARTS with SILVERED PISTACHIOS
Classic dessert! No need to get fancy with this recipe – nothing to improve!