Sweet Thea » ganache

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

Irazu and Juan-Carlos’ ‘Sailboat’ Wedding Cake

laurie — Wed, 19 Aug 2009 08:16:50 +0000

Irazu marries Juan-Carlos

August 16, 2009

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

Chocolate Ganache, with passionfruit middle tier

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.

Lemon Eucalyptus Poached Pear with Dacquoise & Cake

laurie — Tue, 19 May 2009 09:07:24 +0000

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.

Konfekt aus der Schweiz (Confectionary from Switzerland)

laurie — Tue, 03 Mar 2009 20:00:00 +0000

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’, which are dry – small cookies, tuiles, Palmiers, meringues, macaroons, for example. This book, printed in 1981, focuses exclusively on traditional Swiss ‘sec’, and has some fascinating recipes – pineapple strips with apricot diamonds, vermicelles, nut stars. The older clientele at my work often ask for these types of treats, and I am happy to have this resource now available.

Printed in English and German with some photographs, the instructions are brisk and to-the-point, a typically German no-nonsense presentation. I haven’t used this in the kitchen yet; I am looking forward to trying some of these recipes, and will update you once I have.