Tag Archives: ganache
Posted on February 14, 2011 by laurie
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 … Read More »
Posted in
Sweet Thea Blog |
Tagged
almond,
almond mocha,
blackout,
buttercream,
caramel,
chiffon,
chocolate,
espresso,
Fruit Cake,
ganache,
hazelnut,
lemon,
lemon mousse,
mango,
passion fruit,
philly,
pistachio,
pumpkin caramel,
raspberry,
red velvet,
tuxedo,
vanilla raspberry |
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Posted on November 10, 2009 by laurie
Some lucky guests to a private party in Tsawwassen this weekend were treated to a small sweets Fall Dessert Buffet created by Thea! These are the delicious goodies they were able to sample, hand-created by Thea herself: Dark Chocolate dipped … Read More »
Posted in
Sweet Thea Blog |
Tagged
almond,
almond slice,
candied walnuts,
cardamom,
cheesecake,
dark chocolate,
espresso,
ganache,
honey caramel,
lemon curd,
lemon tart,
lemon zest,
marshmallows,
mocha buttercream,
opera cake,
profiteroles,
pumpkin,
raspberry truffle,
strawberries,
tartlet,
vanilla cream,
white chocolate |
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Posted on August 19, 2009 by laurie
Irazu marries Juan-Carlos August 16, 2009 location: Brock House Restaurant, Vancouver (where is that?) Chocolate Ganache, with passionfruit middle tier
Posted in
Weddings & Events |
Tagged
Brock House,
chocolate,
ganache,
passionfruit,
sailboat,
Wedding Cake |
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Posted on July 7, 2009 by thea
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 … Read More »
Posted in
Pastry & Desserts |
Tagged
almond,
chocolate,
coffee,
espresso,
ganache,
opera,
Vancouver Club |
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Posted on May 19, 2009 by laurie
Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais. Served at Sooke Harbour house Tuesday September 30 2003.
Posted in
Pastry & Desserts |
Tagged
cake,
creme anglaise,
dacquoise,
dark chocolate,
desserts,
eucalyptus,
ganache,
hazelnut,
lemon,
mint,
pear,
rosemary,
Sooke Harbour House |
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Posted on March 3, 2009 by laurie
My mentor, George Wagner, has recently given me this traditional book about mini-sweets; I have not yet had much opportunity to study it. Petit fours generally come in two types, ‘glace’ or ‘frais’, which are cream-filled or iced; and ‘sec’, … Read More »
Posted in
On My Bookshelf |
Tagged
butter cream,
cookbook,
ganache,
petit fours,
recipes,
sweet dough |
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