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!

Russell marries Jackie Burns

Saturday, June 12, 2010

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

Chocolate Chiffon base tier

Lemon top 2 tiers

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.

]]> http://www.sweetthea.com/blog/2009/09/25/matt-nicoles-wedding-cake/feed/ 0 http://www.sweetthea.com/blog/2009/09/14/roasted-nectarine-with-burnt-peach-ice-cream-and-ginger-cake/ http://www.sweetthea.com/blog/2009/09/14/roasted-nectarine-with-burnt-peach-ice-cream-and-ginger-cake/#comments Mon, 14 Sep 2009 08:18:18 +0000 laurie http://sweetthea.com/?p=2438 A Sooke Harbour house honey and lemon roasted nectarine, with burnt peach ice cream, blueberry and candied ginger butter cake, spiced blueberry compote, and ice wine sabayon.

Served at Sooke Harbour house Tuesday September 30 2003.

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

Mabel is one delicious tier of Lemon & Fresh Raspberry Bavarian Cake; the other 2 tiers are fake cake.

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

Yvonne and David also served cupcakes – Lemon with Vanilla & Raspberry Buttercream. Yum!

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

location: Shun Feng Seafood Restaurant, Richmond, B.C. (where is that?)

guests: 100

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

We love Dan’s creative approach – these overhead photos of our cake are beautiful – no wonder his shop was honored as Richmond’s Best Photography Studio in 2008.  If you love beautiful photography, you should check out his great blog.

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

Photo Credit: Dan Fontaine, Dan Fontaine Photography. www.danfontaine.com

Thank you for your great photos, Dan!
we certainly look forward to seeing your photos of our cakes again in the future.

Served at Sooke Harbour house Tuesday September 30 2003.

Spago is an over-the-top Las Vegas restaurant (owned by Wolfgang Puck), so naturally all the desserts in this book are deliciously outrageous as well.

I have made quite a few recipes from this book, and don’t have even a minor criticism – they all work, and they all taste great.  Some of the recipes I use a lot – for example, I often use the lemon buttermilk recipe for my cupcakes, it is absolutely delicious and my cupcakes always generate smiles and compliments.  Another highlight is their Rich Chocolate Frosting – they aren’t kidding – it is rich rich rich!! But so good!!

The descriptions can be a bit dry at times, and there aren’t very many pictures; but those are minor quibbles.  You get classic recipes with interesting variations and twists, most of which are rich and buttery and wonderfully tasty.  This is an easy book for me to recommend – I still use it regularly.

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!

‘French pastry: Tradition and Evolution’ is the first professional book I ever bought, on the advice of my mentor and instructor, Chef George Wagner.

Bellouet was a teacher at the Lenotre Ecole, one of the top pastry schools in the world, and George recommended this book because it has some really good foundation recipes.

At 200 pages, th is is a very french book; heavy on recipes but a bit skimpy on the pictures. I have used it quite a bit, and found it useful for such traditional desserts as Paris Brest, Charlottes, Ste. Honore and Opera cake, for example.

One problem I have with the book is that the method of the recipes is rarely described in any detail, leaving lots of guesswork. For example, check this recipe:

LEMON ROLLED CAKE (roule au citron)

Soak a layer of rolled cake with 30 B Syrup and lemon juice.
Fill with:
- 300 g butter cream (10 1/2 oz),
-300 g lemon cream (10 1/2 oz). Roll on paper.
Cover butter cream and white genoise.
Cut into desserts or individual portions.

Finishing variation:
Use white genoise instead of italian meringue.
Flame with a torch.
These rolled cakes are often used in France to prepare the traditional Yule log.

That is the complete recipe – as you can see, it doesn’t have a lot of detail or explanation, making it somewhat difficult to actually use.   Then there is the French-to-English translation: often somewhere between clumsy and atrocious,  it can be difficult to understand Bellouet’s instructions and intentions.

So, in summary, this is a book with a lot of good content, that doesn’t make itself particularly useful or inspiring.

photographer: Dan Fontaine, Dan Fontaine Photography

guests: 100

Mabel:

one tier is Lemon & Fresh Raspberry Bavarian Cake, the other 2 tiers are fake cake . Also served cupcakes -  Lemon with Vanilla & Raspberry Buttercream

photo credit: Sweet Thea