Teacup, Fine baked goods and confections: hand crafted confections denver

Showing posts with label hand crafted confections denver. Show all posts

Tuesday, August 31, 2010

Spruce Saddle Wedding Part 2

6:30 PM |

Posted by Paula Thomas |

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As promised here is the continuation of the Spruce Saddle wedding: The dessert table!
Hope you enjoy!

We love all things crunchy and these two cookies Almond Florentina and Coffee cream filled Lace cookie roll are no exception

Hazelnut-chocolate tartlets with Caramelized Hazelnut drop and a Macaron and cream puff cone

The mini cupcake offerings were Tangy lemon, Red velvet, Caramel-vanilla and Upside-down Flourless chocolate with raspberry cream

On the soft side we had Butterscotch pudding, Chocolate-Hazelnut mousse and Vanilla bean Sabayon

The dessert table was a super fun part of the wedding for us to put together but it wouldn't looked that good if it wasn't for Design works and their magic!

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Tuesday, May 25, 2010

Finger dessert tasting

5:02 PM |

Posted by Paula Thomas |

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We had some great meetings this week and got the chance to make some cute little finger desserts and confections for a tasting with one of our lovely brides.

I am enjoying the process of putting this dessert table together, because we get to play with many ingredients and create all of it from scratch. Some of the yummy goodies we are planning on are meringue shells, vanilla and hazelnut, both topped with a fruit whipped cream, Lace cookie and cream rolls, eclairs, crunchy and creamy profiteroles, chocolate coated almond Florentine cookies, Hazelnut-chocolate meringue kisses, Hazelnut cream tartlets, Nougat and chocolate nougat, Mango and mixed berry fruit jellies, multicolored macaroons and more...

Check back in August for pictures of the final product!

Labels: french macarons denver, hand crafted confections denver, ns denver, Paula Thomas cakes, teacup fine baked goods and confections, teacup shop denver |

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Saturday, May 22, 2010

Last few weeks

4:34 PM |

Posted by Paula Thomas |

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It has been a couple of very busy weeks. We have been traveling, for educational purposes of course! more of that later, and taking care of some great customers with meeting for weddings and some graduation goodies for high school and college.

Today i am finally caught up with emails, phone calls, contract writing and now getting back to my lovely blog.

I had the pleasure to go to the Notter School of Pastry arts in Orlando Florida to study with one of the best pastry chefs in the world, Stephane Glacier.

Mr. Glacier is a world pastry champion, has coached teams for competitions and holds the MOF tittle (Meilleur Ouvrier de France) which is the highest recognitions to craftsmanship in France. He also owns a pastry shop in Colombes, France.

The class was a blast and i would have love to stay a lot longer. Some of the most interesting parts of the class were the chemistry behind sugar work and how to apply those concepts to understand why certain technique or recipe isn't working and how to fix it. Extremely helpful information when trying to recreate any sugar confection or baked good at high altitude with a very dry atmosphere.

I am now confident to offer to our clients confections such Pate fruit (fruit jellies), Nougats, Marshmallows, Caramels, Nougatine, and much more. These are perfect as edible favors for weddings, or as part of a dessert table or a simple afternoon tea!