I wanted to  do something totally different than last year event for my husband’s birthday. Doing an Amy Atlas-inspired dessert table seemed fun. But first, I had to convince my husband since his first reaction was: this is too girlie! He sent me a clear message: no apothecary jars, no feminine shape for the tableware. My challenge was to design a masculine dessert table. And I did!

My Design

His party had a two-fold theme. There was the “40 is the new 2.0″ tag line. For the bar station, my husband  bought several geek items at ThinkGeek. The most impressive gear was the LED Jellyfish Mood Lamp. Many people asked us if they were real jellyfishes.

On the other side, the dessert table was developed around a color scheme. I selected yellow and green with red acting as an accent color. I used some of my tableware collection and added new pieces. You may recognize the tablecloth from his previous birthday.

DIY Ideas for Serve ware

Finding masculine cake stands is almost impossible. I created my own footed serving ware instead. I wrapped a matching napkin on a bamboo storage box to raise big rectangular platters. A green glass square votive holder fit neatly under a square yellow salad plate. Trial and error is required: some plates do not stay in place on top of containers. The salad plates are the perfect size to serve chocolate pieces. Spreading your food across the buffet table makes them more accessible for your guests. This is why I used three plates for the chocolate.

What Was on the Dessert Table?

Hosting a dessert party could be an overwhelming task since you need 7 to 10 different desserts. This is why I relied on professionals for the food. For me, hosting a party has to be easy, delicious and stylish.

Until the last day, I thought of baking our famous dark chocolate torte but I realized that there was plenty of dessert already. Therefore, I planned to serve warm brie with Granny Smith apples and walnut, plus to put in small boat containers strips of Parmesan Reggiano with honey. As I was setting up the table, lack of space on my table meant that I had to wait. As the night evolved, it was clear that we had enough food on the table. I kept my cheese for another event. On average, account for 4 to 8 pieces by person. Then, add extra for take home. I estimated that 90% of the guests brought back home a little box.

Here is what I served. I got 4 flavors of fine chocolate plus delightful marshmallow lollipops and 36 macarons in 3 flavors each and a jar of spice cookies crafted by Kréavie. Everyone love their sweet treats. My friend Nathalie Rivard baked delicious date squares. I bought 2 packs of fruit mini verrines at Gastronomia and 3 dozens of mini cupcakes at Itsi Bitsi. Plus, I received another dozen of mini-cupcakes decorated with a geek theme from Muriel Ide. To balance the sweetness, I served walnuts, almonds and pistachios in my new chalkboard tag jars.

The next post will be about the fabulous floral arrangements created by O.xide Design.

SOURCING:
+ chocolate, marshmallows and cookies at Kréavie
+ mini verrines at Gastronomia
+ cupcakes at Itsi Bitsi
+ Social Media Pillows by Craftsquatch on etsy $19.99 USD each

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The idea of a spiced apple cake studded with granny smith apple topped with buttery caramel cream cheese frosting is very tempting. This Halloween flavor with the ghost and Boo decorations will be available every day up to Halloween.

By the way, Sprinkles Cupcakes joined last June the cupcake truck trend that we see emerging across the United States. If you live or visit the Los Angeles area, you may wish to follow the movements of the Sprinklesmobile on Twitter. The Sprinklesmobile is also available for private events.

+ photos: Andrea Lenardin for Sprinkles Cupcakes

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For the second time this year, I succumbed to the fabulous cake creations of Cakegirls. This Chicago-based duo is quite busy. Looking at their skills, you can understand why people hire Cakegirls.

Organizing huge parties at Halloween is part of the tradition. With its increased popularity, Halloween is on the verge of becoming an holiday. Who says big events, says cakes. The haunted house cake beats the paper haunted house models. With that level of details ist is almost to great to eat! I am only kidding; I rarely resist a delicious cake.

I noticed that the Halloween decorations this year are more sophisticated. The decorations are even merrier. We seemed to stay away from the scariest Halloween party themes. I guess that we want something else; after the pretty scary have been done so many times. I would not complain about this sweeter side of Happy Halloween.

A Glimpse of Christmas

The Maher sisters also created speciality cakes for Christmas. I would take one gift cake instead of a log. But we will discuss that once we stored away our orange, silver and black decorations.

+ photos by Cakegirls

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I absolutely adore the five tiered tower of Paulette Macarons that holds 60 assorted macarons. In case you do not know him, Christophe Michalak is one of the most renowned pastry chefs.

Modern version

When Laduree reinvented the macaron at the start of the 20th century, they could not anticipate that their creations would be so popular today. They joined two almond macaroon shells with a delicious ganache filling. The modern macaron became a small, round cake, crisp on the outside, smooth and soft in the middle.

Since them, the macarons have been elevated to new heights thanks to many talented pastry chefs. This old recipe have been reinvented by all the pastry chefs. More recently, Ladurée started a trend by introducing a cute packaged box for its macarons. With the support of the women press, the macaron popularity swelled and it is viewed as the ultimate indulgence.

The modern pastry chefs played with flavors and the way they decorated their macarons. Part of the appeal of the macarons is also that is easy to eat. And it is absolutely delicious. In the States, Pastry Chef Christophe Michalak, in partnership with Paule and Gérard Koumetz, opened Paulette Macarons in Beverly Hills in 2007. They just opened a second store in San Francisco.

Macarons make fabulous party favors or a housewarming gift that everyone will appreciate. The mini-box of 2 macarons costs $4. The Paulette signature giftbox is $19 for 12 macarons or $36 for 24 macarons. For your next party, why not go for an elegant macaron tower?

SOURCING:
+ Paulette Macarons $1.60 each
+ Macaron Tower $106 for tower with 60 macarons
+ Christophe Michalak

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These pancake molds should be a hit at your next family brunch or the morning after a sleepover birthday party. They may need a little practice so make sure to try them out a few times before you use them for a crowd.

Make sure to brush with oil or butter the griddle and molds. You could use a spray but I am not a fan of cooking spray. You can mix the two sets for more variety. Both cost $18 USD for a set of 3 assorted molds at Williams-Sonoma.

+ Make pancakes in the shape of a snail, a ladybug and a butterfly with Garden Creatures Pancake Molds
+ Get flapjacks shaped like monkey, lion and elephant faces with the Jungle Pancake Molds
+ Delight them with Caterpillar Cakelet Pan & Decorating Kit $36 for the cakelet pan, $16 for the decorating kit

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+ A natural-light photographer took the first picture. Anna Jones of Indie Art Photoblog took his at Les Madeleines Patisserie & Café in Salt Lake City. It was for a guest post written by Stephanie of Stephmodo for Your Heart Out. Anna I am proud to have introduced three remarkable blogs, totally new to me, with a single picture.

+ The kitchen of the Norwegian Tonje Holand is charming. In fact, you should take a house tour on Design*Sponge. Her house displayed style and fun accent colors. I also loved her dining room. Via The Left Back to the Right Coast, who displayed a collection of bohemian meets kitschy vacation houses.

+ Bauer Pottery Company of Los Angeles produces vintage American pottery in at least 15 solid colors. The Sherbet cups are perfect to eat your morning fruit cocktail. Bauer Pottery’s line is comprehensive with syrup pitcher, drinkware, dinnerware, pet bowls and garden pots. Add a little extra for that the bold orange items.

SOURCING:
+ Bauer’s Pottery Cake Stand $66-$72.60 USD
+ Bauer’s Pottery Sherbet Cup $15-$16.50 USD
+ Bauer’s Pottery Syrup Pitcher $25-$27.50 USD
+ Les Madeleines p 801.355.2294
   216 E 500 S, Salt Lake City, Utah, United States, 84111

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I am delighted that I discovered earlier today a bakery in San Francisco called Tartine Bakery. I am sure if I told you that San Francisco is my favorite US cities; then, it is New York and the Los Angeles area.

I spot this charming bakery and café while reading the fabulous Black Eiffel blog. It sounds delicious.

Until my next trip to San Francisco, I can try to bake at home their recipes. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson, who is a married couple, published the Tartine coobook in 2006.

The couple also co-owns Bar Tartine. It is a restaurant where Chef Jason Fox runs the kitchen. Jason was one of the 8 persons named “Best People of the Year” in the Best of San Francisco 2008 issue by San Francisco Magazine.

Your Own Favorite Places

Whenever I am traveling, I prefer eating at places where locals go. I try to keep a record of the best local restaurants. Having a blog is one way to build my collection but I felt I needed to do more. It was my motivation behind launching Places, the Praized community connected to my blog. I also want to know what are the places are people with whom I have things in common.

Why not do the same by becoming a member to enjoy for FREE the benefits of Places? You would not receive spam emails from AHWKV or Praized. I wish to be able to find the best spots to hang up, know what to order when I eat at a restaurant and shop at the best local stores. Help me by sharing your favorite places.

SOURCING:
+ Tartine cookbook by Elisabeth Prueitt and Chad Robertson $23.10 USD
+ Tartine Bakery and Cafe – get directions p 415.487.2600
600 Guerrero St, San Francisco, CA, United States, 94110
+ Bar Tartine – get directions p 415.487.1600
561 Valencia St, San Francisco, CA, United States, 94110
+ Via Black Eiffel

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I love this naturally chic yellow 3-tier cake. The design is so simple yet it is truly original. This is not your typical wedding cake. I envy today’s brides. You can infuse so much more your personality and have fun with wedding themes.

Their story behind this cake studio has a cute twist. Two sisters founded Cakegirls. As you can imagine, Mary and Brenda cater to the high-end market with cool modern wedding cakes and one-of-a-king specialty cakes. Meet the sisters in a video on WeTv.

Birthday Cakes

The farm animals cake is so cute. This kid party must have been awesome.

Their specialty cakes push the boundaries of details in cake decorations. They are truly marvelous cakes.

SOURCING:
+ Images from Cakegirls
+ Get directions to Cakegirls p 773.404.3147
2207 W Belmont Ave, Chicago, Illinois, United States, 60618

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Since a copy of this book does not sit yet in my cookbook library, I will tell what it is all about from the own words of the writers, Matt Lewis and Renato Poliafito.

Baked: New Frontiers in Baking was released October 1st, 2008. If you are already a patron of Baked, you will be thrilled to won that you get access to the recipes on which Baked NYC built their reputation.

You will be able to recreate at home bakery favorites like The Sweet & Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and our very own Cheddar Chipotle Biscuits.

In total, you get 80 detailed Baked recipes. The book is divided in sections: Breakfast, Cakes and Cupcakes, Pies and Tarts, Brownies and Bars, Cookies, Confections and Chocolates, and Drinks.

Not every recipe has a picture since the book only contains 40 color photos from New-York photographer Tina Rupp.

Where to Buy

If you wish to send this book as a gift, pay the suggested price and order it directly from Baked. You will receive an autographed copy wrapped in brown butcher paper for $29.95. Otherwise, Amazon sells the book for sell.

SOURCING:
+ Baked Autographed and Gift Wrapped Copy – $29.95 USD
+ For Americans: Baked: New Frontiers in Baking – $19.95 USD
+ For Canadians: Baked: New Frontiers in Baking – $20.76 CAD

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Like everything else, the cake industry has evolved a lot over the years. The popularity of the TV series Ace of Cakes gives more ideas to people.

If you want a one-of-a-kind marvelous cake, first of all know that it is pricey because it requires a lot of time and know-how to decorate these remarkable cakes.

These cakes are popular at weddings, since people often allocate a huge budget for their wedding cake. If you plan an extraordinary party for a milestone birthday, a 25th wedding anniversary, a baptism or a shower, you cannot pretend to host the ultimate stylish event without a fabulous cake.

How does it work?

The process starts with a consultation and cake tasting, often complimentary. Be prepared before you set up a meeting. It is best to sit down with the cake maker after you booked your venue. Figure out the style of your event first as the cake must harmonize with the rest of your theme and decorative elements. You need to have a pretty good idea of how many guests will assist or be invited.

You must decide if your cake will be served as your primary dessert or later in the evening because it influences the portion size. How many portions you need directly influences the design options for the cake.

My board put the spotlight on two creative teams from Canada with their own personality. 

Luscious Creations

The first column shows two cakes made by a young team, Luscious Creations from Port Coquitlam, British Columbia. Since late 2006, Luscious Creations takes custom orders for any kind of baked goods, taking all dietary restrictions into account, be it, dairy-free, wheat-free or even vegan baking.

I really like the cupcake tower cakes. It is whimsical yet refined. The design of this cake works well in several surroundings from the wooden lodge on the lake up to a casual luxury location.

Kid Birthday Parties

Luscious Creations proposes something fun for kid birthday parties. Parents do not have to stress out in long preparations. Luscious Creations will supply 2 cupcakes for each child to decorate, a yummy healthy lunch, and a special present for your future cake artist. I think it is a cool activity to entertain the kids.

Papillon Cakes

Located in Toronto, Papillon Cakes strives for elegance and for the appeal to your senses. It was difficult selecting which cakes I would featured since they are all fabulous. I first introduced Papillon Cakes last July in a story about coordinating the design your invites and your cake.

Before being formally trained as a Pastry chef, Diana Stepanovic used to work in dentistry. As you can see on the 4 pictures on the right, she traded on the levels of details for other very successfully.

To savor their beautiful creations, know that Papillon Cakes produces wedding cakes that range from $500 to $6000 CAD. For the wows that you will get, it is definitely worth every penny.

Sourcing:
Learn more: Gallery of Luscious Creations
Learn more: Papillon Cakes

RELATED POSTS:
+ Matching wedding cake and invite design
+ I Dream of Cake
+ Cake decorating classes at Bonnie Gordon Cakes

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Tuesday night on my way home from a conference, I passed by the front store of Petits Gateaux, one of the few cupcake shops in Montreal.

Their Halloween cupcakes on the front window caught my eyes. Look at them as a source of inspirations to bake and decorate your own cupcakes for a Halloween party.

I guess that these looks can be reproduced successfully if you possess some skills in cake decorations. I really like the RIP designs and they can be a hit with children. I am predicting that the eye would not go unnoticed.

About Petits Gateaux

Located in the heart of the Plateau Mont-Royal, Petits Gateaux store design is another retro style concept. I am tired of the retro old-fashioned concept for cupcake shops. Are you? Still, this little cake bakery got fans in the city.

For their simple Halloween cupcake designs, Petits Gateaux won points on my book.  Especially, since these seems like good DIY projects. If you give them a try, do not forget to share your tips with us.

Petits Gateaux
783 Mont-Royal Avenue East
Montreal, QC  H2J 1W8
T  514.510.5488

Sourcing:
Learn more: Web site of Petits Gateaux

RELATED POSTS:
+ Carving pumpkins stencils
+ Creepy Halloween treats and cocktails
+ Mad Scientist Halloween party

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One thing for sure, the Chefs in France place a superior level of attention to the techniques, the taste and the food presentation.

The culinary creations of Philippe Conticini will not change my mind about my love affair with French cooking. Imagine the Wow factor around your guests if you were to hire a caterer that served desserts like those.

About his style, his philosophy

Philippe Conticini relies on his audacity, his techniques, the tradition and finally his intuition to invent his creations.

What distinguishes a Chef from all of us is that a true Chef knows how to play with every aspect of taste and texture. They often used a wide variety of flavors to achieve the look and taste they are looking for. For him, gastronomy is a game of flavors whether he does a dish, a terrine or a dessert.

A look at some of his creations

The balls filled with Nutella were created in 2005 to celebrate the 40th anniversary of Nutella in France.

The leaf shaped pastry bites are so beautiful. The macarons look mouthwatering. And I want to sink my teeth into the fig and fruit skewers possibly topped with coconut, sesame seeds, salt and pepper.

Dishing looks that you can steal from Philippe Conticini

We reuse some of these food presentations at home. To keep things simple, make easy recipes that are popular with everyone. Add a twist in the way you present the food.

Serve honey donut balls in a paper cone. You could tie a raffia ribbon for a more finish look. This will make an ordinary dessert out of the ordinary.

Use these skewers that are widely available at Chinese shops to prepare fresh fruit brochettes. Set a couple of chocolate fondue pots and let your guests dip in the fruit brochettes. For a buffet, it is preferable to use a lower side and wider bowl than the usual chocolate fondue pot.

You can visit the Web site of Philippe Conticini to check out the rest of his photo gallery. You can find a few recipes in the Word of Mouth sections.

Sourcing:
Learn more: Web site of Philippe Conticini

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