Here is a style of cake that i just love, very clean line white fondant covered cake with a black stencil work that goes all the way to the base. Flavors were Chocolate cake and coffee cream cake.

We had the cutest Bridal shower this past weekend. The theme: old fashion afternoon tea, with real china and silver platters. Teacup provided the little Almond-raspberry Petit Sec, Vanilla bean cream cupcakes and Chocolate-Hazelnut cupcakes.
We just love these kind of confections!

The holidays are here, whether we are ready for them or not!
Today, Monday before Thanksgiving, everyone is thinking turkey and we at teacup are thinking Holiday Baking.
We have decided to start a holiday baking series, baking and showing you "how to tips" for making delicious and easy sweets that you can share through the season ahead.

Today's lesson is Organic Apple crisp, individually served, one of my favorite entertaining desserts. Not only it is easy, but your guests will feel special and comforted by having their own little dessert.

Recipe serves 4-6 people

Apple filling
10-12 medium organic apples, peeled, cored and diced (we like to use Fuji and Granny smith)
The juice of 2 lemons
1 tbsp organic cinnamon
1 tsp organic ground cloves
1 tsp freshly ground nutmeg
1/3 c organic sugar
2 tbsp organic flour
2 oz of organic butter cubed
Toss apples in lemon juice, set aside. Mix all the dry ingredients and add to apples together with butter mix to combine.
Divide mixture into individual oven proof ramekins, cover apples with crisp topping and place on a sheet pan.
Bake at 375 F for 30-40 minutes or until topping is golden brown. Serve warm.

Crisp Topping
1 cup organic AP flour
1/2 cup organic oats
1/2 c organic brown sugar
1 tsp organic cinnamon
1/2 tsp organic ginger powder
1/4 tsp salt
6 oz diced COLD organic butter
Mix all ingredients in a mixer with the paddle attachment or the food processor until it becomes crumbly - Don't over mix.

We had the pleasure to work along side the Board members from Kata Foundation, at our annual dinner, this past Saturday Nov 14, 2009. Every year in their fall Fundraiser they offer a package dinner for 10. It is a 5 course dinner, enhance with the super juicy steaks from Del Frisco's Steak house and Scott and I provide the personal chef services.
The couple who purchase the dinner and their friends were wonderful, not only for their generosity, but they were warm and welcoming. A real treat!
We want to thank Del Frisco's for their generous donation.
Please visit the KATA website to learn more about their cause and their fundraiser events.

I got an e-mail from a bride a had the pleasure to work with this past October at Devil's Thumb Ranch. Alicia Carr, a very earthy-green consious bride, who wanted pies for her wedding instead of a cake. I found the idea very charming and different. She picked 10 different flavors including banana cream pie, lemon meringue, apple-strussel pie, blueberry-peach and more.
Her latest e-mail was to tell me that we have been blogged at Green Wedding Shoes, from California, because her wedding was very green and we had contributed to it by having our pies made with all organic ingredients, and lots of them from local sources, such as the peaches and apples from Ela family farm.
We are thrilled to know that there are people like Ali who care to make the effort of finding ways to make a wonderful event such this a bit more environmentally friendly.
Thank you Alicia for having us been part of your event, and thank you Tec Pataja for including pictures of our humble pies.

Hi Paula,

This was a very unique wedding, from the color green cake to the brownish-red Pagoda as the topper and the bamboo center pieces. It was very earthy and easy going.
The cake had very simple and to the point flavors, Vanilla bean and Chocolate truffle.
I had the pleasure to work with Sarah Hays from Hays photography (hope to post images from her once they are in)

This is one of the most romantic style wedding cakes there is, lots of roses surrounding the tiers and the brush embroidery really makes it a true classic.
I had the pleasure of working with Kristen Samz from A current affair events, who is one of the most carrying wedding planners i have worked with.
The cake had three different flavors, German chocolate (groom's favorite), carrot cake and vanilla bean.