Sweet Thea » caramel

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!

Sour Cherry Brioche Pudding

laurie — Tue, 17 Nov 2009 08:14:38 +0000

Dried sour cherry brioche bread pudding with a maple glazed walnut, cranberry and coriander stuffed baked apple, and Grand Fir caramel, apple cream and hemp seed crisps.

Served at Sooke Harbour house Friday September 19 2003.

Chocolate Mousse and Cake with Caramelized Pears

laurie — Tue, 03 Nov 2009 08:08:56 +0000

Bittersweet chocolate caramel mousse and flourless chocolate cake with golden rosemary infused caramelized pears, earl grey tea crème anglais, apricot fruit sage coulis and filo.

Served at Sooke Harbour house April 2004.

The Ultimate Candy Book

laurie — Thu, 29 Oct 2009 08:00:00 +0000

When you see ‘Ultimate’ in the title, you can usually infer is American, and probably part of a series. Yep, at the bottom of this cover it says that Weinstein is also the author of ‘The Ultimate Ice Cream Book’ and ‘The Ultimate Party Drink Book’.

I am trying to think of a nice way to say this, but I can’t sugar-coat it – this book sucks. It is a compilation of average recipes, all very sugary, without any great imagination. I made the caramel apples recipe – reluctantly using evaporated milk, as it specified – yuk – it should have called for condensed – anyway the apples tasted like old milk. Phooey.

The Crispie Squares recipe you can get off the Rice Crispies box. I don’t understand why most American recipes for marshmallows don’t use egg whites – seems bizarre to me – but I thought I would give it a try from this book. Blah. Again supreme suckage.

I really wonder if maybe the writer was researching the Party Drink book simultaneously, or even bothered to make most of these recipes. Maybe .. just maybe .. if you had a party of undiscerning kids that would be happy just getting over-amped on sugar, this would be useful book. I most certainly do not recommend it, and will never use it again.

Caramel and Chocolate Mousse tart

thea — Tue, 29 Sep 2009 08:00:00 +0000

Caramel & Chocolate Mousse tart with crispy chocolate pearls

Served at the Vancouver Club, February 2009

Cherry Hazelnut Cake

laurie — Tue, 22 Sep 2009 08:19:59 +0000

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.

Chocolate Truffle Cake with Licorice Spice Ice Cream

laurie — Tue, 23 Jun 2009 10:47:33 +0000

Warm chocolate truffle center cake with pumpkin, licorice spice ice cream, coffee cream and Grand Fir caramel.

Served at Sooke Harbour house Saturday October 4 2003.

Chocolate Cake with Nougatine Flutes

laurie — Tue, 16 Jun 2009 08:17:54 +0000

Chocolate Cake with Cocoa, Espresso, Nougatine Flutes filled with white chocolate mousse, served with coffee, lemon verbena ice cream, pear puree and caramel sauce.

Served at Sooke Harbour house Friday March 26 2004.

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.

Rosana and Raymond’s Wedding Cake

laurie — Wed, 20 May 2009 09:17:18 +0000

Rosana Lo & Raymond Ng sent us these lovely photos of their Sweet Thea cake, from their August 2008 wedding. The 1st layer is Thea’s delicious ‘Carmelita’ flavour – Caramel mousse and chocolate mousse layered in chocolate cake -, the two middle tiers are fake, and the 4th tier is chocolate and vanilla with fresh raspberries. Yum!!!

location: University Golf Club, Vancouver (where is that?)

1st tier – Carmelita (Caramel mousse and Chocolate Mousse layered in chocolate cake)

2nd & 3rd tier – fake cake

4th tier – black & white with fresh raspberries (chocolate & vanilla)

Thank you Rosana and Raymond! You can see another picture of this cake here