Sweet Thea » Vancouver Club

Lina marries Brent

laurie — Fri, 28 May 2010 08:02:31 +0000

Saturday May 22, 2010

Lina Lee marries Brent Roberts

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

5 tiers

Chocolate cake with chocolate mousse

strawberry gelee and strawberry mousse

Congratulations Lina & Brent!

Stephanie and David’s Wedding Cake

laurie — Wed, 11 Nov 2009 08:02:29 +0000

October 3, 2009
Stephanie Charles marries David Hammond

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

4 tier faux cake with real piece insert, chocolate and vanilla with fresh raspberries

Congratulations Stephanie & David!

Lovestruck November 15 – you MUST come!

laurie — Thu, 29 Oct 2009 08:00:25 +0000

Sweet Thea is thrilled to be part of this year’s Lovestruck Bridal Show at the fabulous Vancouver Club, on Sunday November 15. You should come!

Sunday, November 15, 2009

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

10am – 6pm

Essentially a large cocktail party, Lovestruck is Vancouver’s most interactive and fashionable bridal event, in an upscale and pampered environment.

This year’s theme will be VINTAGE GLAMOUR.

You will receive pampering, canapes, fashion shows, drinks, optional workshops. Each bride will receive a Free Love Swag bag, which includes such great items as a spa kit, pedicure kit, lip balm, compact mirror, and either a silver and pearl necklace or sterling silver toggle heart bracelet (value $200).

Advance tickets are $35 for Brides, and $30 for guests; while $5 from every ticket will go to the Canadian Breast Cancer Foundation.

Sweet Thea will be there, with some new cakes and some delicious samples. Stop by and say ‘Hi!”

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!

Michael and Jordana’s wedding cake (photo by Daniela Ciuffa)

laurie — Fri, 14 Aug 2009 09:13:48 +0000

Jordana and Michael are an absolutely lovely couple – I was delighted to get this email:

Hi Thea,

Michael and I would like to thank you for the amazing job you did of our wedding cake. Everyone was in awe when they saw it, and it was also incredible tasty…I haven’t had a wedding cake before it that was able to be gorgeous and delicious!

Thank you again,

Jordana and Michael

Passionfruit & Bavarian Cream Wedding Cake

Photo credit: Daniela Ciuffa, Ciuffa Photography. www.ciuffaphotography.com

Michael & Jordana
August 1, 2009

Location: Vancouver Club, Vancouver, B.C. (where is that?)
photographer: Daniela Ciuffa, Ciuffa Photography

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.

2 Hazelnut additions to the dessert tray – banana mousse cups and a financier

laurie — Tue, 05 May 2009 09:18:59 +0000

Last week at the Club I added two new desserts to the regular dessert tray., both using a little hazelnut.

Here they are: chocolate banana mousse cups, garnished with caramelized banana and candied hazelnut; and a raspberry hazelnut financier cake and fresh berries, garnished with a black pansy.

chocolate banana mousse cup

raspberry hazelnut financier cake

Vancouver Club dessert tray, April 2009

This week’s goodies!

thea — Sat, 04 Apr 2009 20:00:00 +0000

Today at the Club I had a lot of desserts to prepare, and happily had the time to be a bit creative. I always try to make everything from scratch with fresh ingredients (ah memories of Sooke Harbor House!) and today was no exception. I made these for our daily dessert cart:

Rhubarb Tart with Orange Vanilla Custard and Almond Streusel (30 servings)
Citrus Panna Cotta with Raspberry Gellee and Field Berries (20 servings)
Poached Pear & Caramel Cream Charlottes (20 servings)
Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes (140 servings)
Lemon Tarts with slivered pistachio (25 servings)
Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls (40 servings)

Here are some photos:

Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls

Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes

Citrus Panna Cotta with Raspberry Gellee and Field Berries

Lemon Tarts with slivered pistachio

Poached Pear & Caramel Cream Charlottes

Rhubarb Tarts with Orange Vanilla Custard and Almond Streusel

have a great weekend everybody!

Thea

Triple Chocolate Mousse

thea — Thu, 26 Mar 2009 20:00:00 +0000

Today I made this nice Triple Chocolate Mousse – layered dark, milk, and white Chocolate Mousse, garnished with White Chocolate straw and Valrhona cocoa.

I was a little uncertain about a step when creating the white chocolate nest, so I turned to the excellent book Chocolate Decorations – by Jean-Pierre Wybauw - to review his recipe, and was glad I did – these turned out perfect! I do recommend this book, and will review it soon in my ‘On the Bookshelf’ category – for now you can check it out on Amazon: