July 4th: festive desserts without any food coloring

by Regina 17. June 2012 05:23

If you follow this blog or our twitter, you know that we often stress the fact that we do not add any food coloring to our cakes or pastries. Artificial coloring may not be something you think twice about, but if you do you'll realize not many bakeries bake or decorate without it nowadays. I can't say I don't understand the use of it because it is obviously appealing to the eyes but for our store, we simply cannot compromise our quality by adding anything unnatural. Keeping away from the artificial and superficial, we believe, keeps our products safe and healthy for you and your family.

With that said, we get really excited during the summer because we're able to add a lot more color to our products through the use of fruit. Real, fresh fruit that is cut every single morning. So throughout the season you'll see our Strawberry Cream Cakes, more Trifle Cups, more Banana Custard Creams and now, our brand new Very Berry Trifle Cake (see our last post).

And for July 4th, we're able to be a little more festive too. Specifically for Independence Day we make a few more desserts that we think are both delicious and decorative.

First, we can decorate our Banana Custard Creams like the flag upon request. Because the cake is already a rectagular shape (for 1/4 sheets and up), the flag looks perfect on the top.

Last year we also started decorating cupcakes this way as well. Using fresh blueberries, raspberry jam and white cream cheese icing we're able to replicate the flag on top of our white cake cupcakes. Very cute and a huge hit if you're having a BBQ or friends over.

And because berries are so sweet during this time of the year, we're switching up our Trifle Cup fillings. Instead of the usual strawberries with chocolate cake, this July 4th special has bits of our Orange Almond cake, fresh blueberries, fresh vanilla custard and fresh strawberries.

Similarly, our brand new Very Berry Trifle Cake is also packed full of fresh berries - perfect for any summer affair.

I always say that any holiday - no matter how small or big - is a legitimate excuse to be having dessert. If you agree, please order these items in advance to ensure we will have them for you. We hope you'll enjoy these festive treats and Happy 4th of July!

New Products: A Cup of…

by Regina 5. March 2011 07:02

Tea? A cup of Joe? Try dessert. It has been so interesting to watch our customers’ wants and needs change over time. We have shifted from large cakes to smaller cakes and now, to individually sized desserts. So we started making more tarts: fruit tarts, lemon tarts, banana cream tarts. We started making both regular nd mini sizes of our eclairs, cream puffs and more. We added individually sized cakes: mousse cakes, cheesecakes, anything we could make in a smaller size. And now, dessert cups.

Orange Almond & Peach Trifle Cup

We wanted to start simple. Inspired by the English Trifle, we made small trifle cups with cake, fruit, custard and whipped cream. Today, we have two kinds: one for chocolate fans and one for Orange Almond fans. (Btw, if you haven’t tried our Orange Almond, it really is one-of-a-kind! The torte is mostly made from freshly ground almonds instead of flour to give it a real great almond flavor, perfectly paired with orange zest and orange icing.)

But that was maybe too simple. We threw together ingredients that we already had ready for other products. We needed a challenge and a spark of creativity.

Enter VERRINES. Verrines, just a fancy word for a multi-layer dessert served in a glass or cup, opened a door of endless possibilities! So don’t be surprised if you see multiple blog posts on verrine updates. Here are the combinations we have so far:

Chocolate and Espresso Mousse Verrines: a layer of espresso mousse, chocolate cake and Mascarpone cheese; topped with whipped cream and chocolate shavings

Chestnut and Chocolate Mousse Verrines: a layer of chocolate mousse, mocha ganache and chestnut mousse

And finally, I have saved the best for last. We had to get real creative with this one but we’re quite happy with the end result. This is the first dessert we’ve created using champagne, and I have a feeling that it won’t be the last.

We’ve always concentrated much more heavily on taste rather than appearance. That’s not to say that presentation isn’t important (because it certainly is!), but despite the presentation, the quality of a product will stand for itself (side note: our mousse are always made from scratch, with no preservatives, additives, powders, etc). We’re not going to ever strive for anything less than great in taste – it is still and will always be our main priority. But I think we’re taking a step in the right direction in terms of presentation now too. Hope you agree!

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