Soho Sweetness – Dean & Deluca

Published May 4, 2012 | By Viola

As the afternoon sun light started to disappear in bustling Soho, tiny snowflakes began to fall and wintery air swept the streets. In search of warmth and sweet inspiration, I wandered into Dean & Deluca, a foodie institution that began in Soho in 1977. With its grand high ceilings, warm ivory and woody interior, Dean & Deluca offers New Yorkers a stylish array of fresh baked goods, colour coordinated flowers, organic produce, imported and local ingredients – and you’d expect nothing less from this trendy Soho neighbourhood. Dean & Deluca have a strong global pressence with over 29 locations in the US, Middle East, Japan, Thailand, South Korea, and Soon Turkey. I wonder if we can expect one in Sydney any time soon?

Just can't seem to walk on by this place... Always worth the visit!

Fresh and organic produce

Can I buy the basket too?

Soft pinks and purples, so perfectly grouped. Displays like these make me wish I could buy a few bunches, stroll back to my Manhattan loft, coffee in one hand, flowers and fruit in the other...sigh!

Fresh brewed coffee and tempting baked goods

Beautifully crafted tarts

I'll have one slice... of each loaf please

The most American sweet treat!

Dean & Deluca carries brands from all over. One Girl Cookies This particular product is by One Girl Cookies, known for the amazing cookie bar concept, with 2 bakery locations in the NYC area. Hand made. Local. Perfect. Check out www.onegirlcookies.com

The most stylish dinosaurs I've ever met!.. It is Soho after all

So much fun!

I could have bought all of these, and known exactly who I'd give them to...

Cakes by the slice, whole, or three inch minis!

Bread = my kryptonite

 

Not something we come across in Australia every day!

Preparing Mexican hot chocolate samples in earthenware, much like a mortar and pestle

Ready to pour...

A heavenly little sample

 Have a sweet weekend!

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Bouchon Bakery NYC – A Project Sweet Stuff Favourite

Published May 1, 2012 | By Viola

The first time I visited a Bouchon Bakery was a little over a year ago in Yountville California, right by the Napa wine region. I tell just about anyone who has asks, the bread and macarons at that particular bakery were among the best I’ve ever had the pleasure of tasting. Recently while in New York City for work , I made it a point to stay in midtown. This ensured I would be in close walking distance to my favourite NYC Church St Patrick’s Cathedral, and also to Bouchon Bakery for the other daily bread I can’t seem to go a day without! More than cakes and sweet treats, and any other tempting baked goods, bread will always remain my ultimate weakness. Today I will be flying back over to California and I couldn’t be more excited! In light of my current travel itinerary, I thought I’d share my most recent Bouchon Bakery experience, in New York City… Yountville California, See you soon!

If I were a french bread stick, I'd want to live at Bouchon

Macarons in the making

A proud pastry chef... and why shouldn't he be?

Drinks menu

I've always loved these simple little treats...Perfect with a cup of tea

The usual impressive array of pastry, cookies, pies, macarons and tarts

Immaculately arranged

Coffee, Macarons, in a canvas tote - the perfect gift!

Coffee, Bread, Rockefeller, Bouchon Bakery... people watching!

Fresh Bread with berry jam, a soy 'no foam' latte... breakfast of champions

Mr Festen, do you think we can squeeze in a bread making class at Baking Arts? Maybe?  :)

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Brunch at Norma’s – Le Parker Meridian New York City

Published April 30, 2012 | By Viola

Last Autumn, my father, brother, sister, and husband Kevin flew over to Pittsburgh to celebrate the wedding of my awesome cousin Danny and his gorgeous wife, Jourdy. The proposal story of this lovely couple involves New York City, Central Park, and a covert surveillance style photographer hiding in the shrubs taking photos of Danny as he dropped to one knee - paparazzi perfect! When it was time to leave the burgh at the conclusion of the wedding festivities, I let Danny and Jourdy know that I’d be back within a few months for work, so we said we’d make the effort to meet somewhere for a weekend. Fast forward 2012…

New York City.

Jourdy and I have something (very important) in common, and that is, our love of dessert. We also share a deep appreciation for all things brunch. So when planning where we would meet, I left it in Jourdy’s capable hands. I met my cousins at Le Parker Meridian. Inside this ultra modern hotel is a well known upscale, but still very quirky brunch spot called Normas. Luckily we had a reservation, because the line up was insane… so it had to be good, right? Here’s a little message direct from Norma’s webpage:

Breakfast for lunch? Always.
Will I still be hungry? You gotta be kidding.
Do we like kids? More than whipped cream.
Dinner? Get outta here.
When can I eat there? Every day until 3.
Telephone? We’ve got one. . . 212.708.7460.

At each place setting, a tall shot glass of blended fruit juice awaited... Ultra tropical in flavour with sweet pineapple and fresh banana

With my pathetic jet lagged appetite, I decided to order a 'nibblers' brunch. No regrets, it was awesome! I ordered the breakfast dumplings stuffed with scrambled egg, shrimp and mushroom, served with a sweet soy sauce for dipping. Scrambled eggs and soy sauce? Yes!

Seriously delicious!

I was genuinely blown away by this decadent and full bodied menu (or big boned – you decide). The menu was on the pricier side of NY brunch offerings though the dishes on offer were unpretentious, playful and plentiful, not to mention creative and tempting! The weekend menu is split into a few good sections: Mom Can’t Make This, Crepes With Style, This Should Do It, Eggs Cellent, Benny Sent Me, and The One That Didn’t Get Away. Just be certain to check the price when ordering the Zillion Dollar Lobster Frittata - served with one ounce of caviar for $100, or ten ounces for $1000. I guess you can’t miss it though, printed in orange, with a cute side note that reads ‘Norma Dares You to Expense This’. For all brunch lovers spending time in New York City, Norma’s is simply not to be missed.

Have a look at what was being ordered around me…

A generous serving of crepes

Nova smoked salmon ring, with scrambled eggs at the base

A sneaky shot - I zoomed in on the table beside us, so please excuse the blurriness. Brioche french toast that sat incredibly high on the dish...severe food envy.

When was the strangest time you craved a good brunch?

 

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A Sweet Soul Named Sarah – Real Inspiration

Published April 6, 2012 | By Viola

I know I’m right into posting about my recent trip to the US, and I’m super excited about sharing all my new experiences and sweet finds – but today, Good Friday, I thought I would share something a little different. Something that’s less for the belly and more for the soul. Yesterday, I had the pleasure of meeting and working with an inspirational young woman named Sarah.

Sarah wrote to my friend Faye a few short weeks ago, asking if it would be possible to arrange some time to drop in and experience a day in the life of a cake decorator. Sarah is from Perth and is 23 years old. Sarah is now staying at a Sydney based hospital while she is being treated for a brain tumor. Early in email correspondence, Sarah shared with us the sad news that her condition is now terminal. Through her email, we learned that Sarah has found so much joy and inspiration during some of her hardest times simply by watching the television series Cake Boss. It was by watching the show, that Sarah decided she wanted to try her hand at Cake Decorating.

When Faye asked me if I’d like to come in to spend the day with Sarah, it was a definite yes. I had so many questions in my mind, and I genuinely did not know what to expect. I felt like I wanted to do a million things to make this day special for Sarah, and I could not think of anything that would suffice. What it finally came down to, was simply to meet her and share my passion with her. I brought along my Apron from Carlo’s Bakery in New Jersey, hoping she would like to take it as a little keepsake from our time together. Faye picked up some delicious Italian lobster tail pastries, cookies, donuts and pizzas. It was Faye’s sweet way of bringing Hoboken to Marrickville especially for our gorgeous guest.

At about 10:30 in the morning, we began our day. Sarah and I walked into studio at the same time. Faye and her beautiful team were there to welcome her as she arrived. Jane, Carmelina, Mav, Faye and Myself spent a few hours with Sarah, helping to decorate candy themed cupcakes, and a circus tent cake. Here are a few photos of our wonderful guest, and her day with us at Faye Cahill Cake Design.

Preparing fondant, and looking great in her new apron!

The lovely Sarah, getting to work on her cakes and cupcakes

Sarah told us that she would be sharing her cake with other friends in her ward, and I'm quite sure they loved it just as much as she did!

Delicious treats for our special Hoboken loving guest!

Sarah and myself, preparing fondant decorations

So happy to be finishing with a cute blue flag!

Beauteous!

A proud young lady

Spending the day with Sarah moved me. It is truly overwhelming that something as simple sharing my time and knowledge was enough to bring a smile to Sarah’s face. I guess it’s no coincidence that this experience came knocking during Easter-  a time of new life, hope, and new beginnings. Hearing Sarah speak about her good days and bad days, her many tests and operations, medicines and illness,  all while projecting such a brave and loving spirit made me reconsider so many things: for every challenge I face in my line of work, for every little obstacle and hurdle, for the many moments I spend willing the time away hoping that tomorrow might be a better day- Sarah has reminded me that there is always something I can do to bring colour and life to a person seeking inspiration…and its not rocket science. It’s simply using sweet stuff, to do sweet stuff.

Sarah, I speak on behalf of myself and my colleagues when I say this – you are an inspiration to all of us. Your bravery and beauty is nothing short of phenomenal. We are so honoured to have spent some time sharing our passion with you, and we are so glad that our little craft brought you so much joy. You are amazing, and we look forward to having you back soon!

Please feel free to leave messages below for Sarah – A real inspiration!

 

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Fondant Layer Cake Class at Carlo’s Bakery

Published April 4, 2012 | By Viola

Every other weekend, I spend my Sunday with the gorgeous Mav in Faye’s studio teaching intimate groups of 8 cake decorating. Most weeks, we teach anything from Glamour Finishes, elegant two tiered wedding cakes, to Parisienne Cupcakes, all of which require hours of preparation, and importantly, at least one full 9 to 5 day of intensive hands on decorating. It had been over a year and four months since I had been a student in a decorating class (with Richard Festen at Baking Arts) so I was very excited about how the class would be structured, especially seeing how we would get it all done in 2 hours. For just $125 US dollars, I know this would be nothing short of a sweet little way to bring to life the Carlo’s Bakery experience.

After our great little look behind the scenes at Carlo’s Bakery (well, the new factory), we were guided into a spacious area where much of the decorating takes place for weekly cake orders as well as general production for the flagship store. Three wonderful, patient and friendly decorators led the class. One to demonstrate, one to explain the demonstration, and another who floated around the room graciously helping and encouraging the excited students taking the class. The sky was the limit for a lot of these guys and dolls! The cakes that we decorated had already been layered with butter cream, and crumb coated. I guess this was one of the ways that kept a low time requirement, paired with the Somerset of course! -( That’s the incredible fondant roller that we cake decorators covet when watching the series). I got to have a good sticky beak around the space, and enjoyed great conversations with fellow decorators. I tried to remember to take a few snaps as the time went by…

Crumb coated cakes, waiting for wardrobe and makeup...

My little decorating station. Most of the equipment was already familiar, though I was in love with the 'water pen' I was introduced to! A little pen shaped tool that holds a small amount of water, with a paint brush tip, used to apply moisture to decorations being 'glued' to cakes. Geeeenius!

Somerset, oh how I love thee! I don't know a single decorator who wouldn't love one of these...

My covered cake:) The cakes were being decorated in red fondant because there was so much left over after Valentines Day, and what better way to get it all used up!

My bow with flowing ribbon ends - step by step instructions were displayed on large baking trays

Class in action! I seriously love this space...

After a quick steaming, my simple fondant layer cake with a bow, floating polka dots, and piped butter cream to finish

The gorgeous instructors and myself

After a great afternoon decorating and chatting away, I made my way back to the main bakery. There was no way I was leaving without trying one of these famous lobster tails… and maybe some cannoli.Because we had taken a class, a few students and myself got to bypass the line and head straight in. I spent a little while taking a look at what was on offer, and I so wished I had a bottomless pitt of a tummy so that I could have tried everything!

I'll take one of everything!

Fondant cakes ready to purchase, just like our class design!

Back at the hotel in midtown NYC, it was time to indulge... Jetlagged appetite slowly dissipating...

Delicious ricotta cannoli, with chocolate chips. I loved the shell! So crunchy and not too crumbly!

The ultra flakey and crisp lobster tail pastry,generously filled with a lightly flavoured vanilla cream...After a big day, it was time to unwind in front of the TV, with a cup of tea and my delicious sweet treats.

So glad I finally made it out to Hoboken to this world famous establishment. There’s nothing more heartwarming than to see a thriving  business that was created by a family with families in mind. So looking forward to the next series, currently being filmed. A big thank you to the fabulous instructors for their assistance and enthusiasm! These are the faces behind the hard work at Carlo’s. I’m sure you can imagine, there’s a lot more that goes on behind the scenes than what we see on TV!

Wishing Buddy and the team at Carlo’s Bakery another brilliant year, just can’t wait to come back!

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A Delicious Afternoon At Carlo’s Bakery

Published April 2, 2012 | By Viola

A few short Fridays ago, I woke up to a very cold, wet and windy New York City.  After a hotel lobby cup of tea, I stepped out in a simple pair of loafers. One block later, I walked into Nine West and picked up the first pair of leather ankle boots I found. There was no way I’d stay in a wet pair of loafers for my trek out to Carlo’s Bake Shop in New Jersey.

A very charming shopfront

I arrived in Hoboken excited (and a little too early) for two reasons. One: getting to take a tour of the new factory and join a workshop, and two: I’d finally get to try one of these famous lobster tails that I had heard so much about. The new factory is located a few minutes drive away from the flagship store in Hoboken. Considering I arrived so early, I took myself (and my pathetically jet lagged appetite) to a nearby spot named the Havana Cafe and Lounge. I ordered myself a chamomile tea, and had appetite envy as I watched those around me enjoy colourful Cuban lunches.

A cold day in Hoboken

I was booked in to take the fondant layer cake class, and was very excited to see what it was like behind the scenes in this magical place. The registration waiting area was filled with the aroma of pastries and cakes browning away in not too distant ovens. The walls were decorated with fun photographs of Buddy, and the tables were stacked with albums loaded with hundreds of cakes that had been produced by the team for weddings and other special events in the past. I was happy to meet with Grace, Buddy’s sister a few minutes before the beginning of our class and bakery tour.

The lovely Grace, and myself

We began with a quick little tour of the factory. The group was made of of boys, girls, mums and friends from all over the US. It seemed to be a pretty popular and fun way to enhance the Carlos Bakery Experience – and I would have to agree. We were handed hair nets, and away we went into this massive factory. We had a peek into the bakers work space, as well as the cool room where completed cakes awaited delivery. Here are some of the cakes sitting pretty in the cool room, ready to be loaded up and delivered…

So many cakes!

Rows and rows...

Brilliant modeling!

One for the fans...

Stay tuned for the next post and get a good look into the workshop, and more importantly, those lobster tails!

 

Posted in Bakeries, Cakes, Classes, Food, Travel | Tagged , , , , , | 2 Comments

2 Tiered Cake Class at Faye Cahill Cake Design

Published February 20, 2012 | By Viola

When I arrived at the studio this morning,  I was delighted to see my all time favourite wedding cake back in Faye’s ultra sweet shop front. ‘Arcade’ is simply one of those designs that has me in awe every time I see it, and I must say, it was an inspirational sight for our lovely students taking our 2 tier stencil and striped class. It was great to welcome new faces  to the studio, as well as catching up  with familiar ones. The day was packed with demos, ganache, fondant, a myriad of tools and gadgets, hard work, and of course outstanding results.

Fresh and uplifting!

Bottom tiers setting...while the top tiers await....

A working lunch for a hard working group

Bourke Street Bakery tarts and brulees... a local favourite for sweet stuff

Time to cover, stencil and stripe it up!

Sweet sweet anemones!

Ivy's incredible work

Michelle's masterpiece

The beautiful Gloria, who has now completed every class in the Faye Cahill Series!

 

Beauteous

 

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A Local Brand Worth The Treck

Published February 16, 2012 | By Viola

A few weeks ago while working alongside my lovely friend Mav, something wonderful happened. I sampled some of Arlingtons Banana and Coconut Tapioca. Mav had brought some in, and asked if I liked tapioca and sago style puddings. The answer was most definitely yes.

Arlingtons

www.arlingtons.com

It was love at first spoon. My only regret is that it doesn't come in a 3 kilo bucket. Really.

This incredible and super natural concoction of tapioca pearls, coconut milk and the smooth flavour of fresh banana, is like magic in a baby bucket. When I asked Mav where she bought this, I was mortified to know that right now it’s only available at various organic markets on Sydney’s Northern Beaches. Although it did make me think about all the other wonderful products that I have discovered at organic farmers markets.

Arlingtons make a number of brilliant products like pesto, dips and yoghurt that are available for purchase at good grocers  in Sydney and Melbourne. I’m most excited about the Belgian Chocolate Mousse and other fruity Tapioca desserts. Have a good look at the Arlingtons website for a great list of products and exactly where you can buy them. One of these days I have to get to the organic market on the Northern Beaches, and let me be the first to tell you this humble tub of pudding is worth the treck!

Have you ever discovered something worth sharing at a farmers market? Leave a comment below, I’d love to hear about it!

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My Big Fat Greek Obsession

Published February 13, 2012 | By Viola

Most Sunday mornings, I wake up with a vicious mental to-do list flashing before my eyes. This list usually kicks off with a quick take out coffee, morphs into catching up with the family, and ends with fruit and veg shopping for the week ahead, in other words, nothing actually gets done. Yesterday morning was no exception – except that my mental to-do list was beyond vicious. With the busiest time of my professional life fast approaching, I knew that it could have been one of the last Sundays in a while to pick up a few delicious yummies, and head over to see the folks. I called Jess, my young sister to see what she wanted me to bring over. Olive bread from Sonoma is always a must, but as far as something sweet, her request was simple: ‘just bring something amazing’. Easy.

Athena’s Cake Shop

412 Illawarra  Road, Marrickville

This little bakery is a bit of a gem in the Marrickville neighbourhood. I discovered these amazing little pastries after having a big old chat with some close friends, and they suggested I check it out. It quickly became my ‘go to’ for lovely savoury pies, and my all time Greek dessert favourite, Bougatsa. Athena also boasts a selection of full cakes, macarons, ice-cream, and Sonoma bread availiable for purchase. If you ever find yourself in Sydney’s inner west and get a hankering for a bit of Greek deliciousness, think of this post, and go right to Athena!

A super flakey buttery pastry, with delicious home style spinach and cheese fillings. Great for that Sunday brunch that you can't be bothered cooking for!

Rustic culinary heaven.

For the sweet tooth - Brilliantly flavoured semolina custard wrapped in flakey filo, finished with powdered sugar and a generous dusting of cinnamon. Perfection!

Do you have a ‘go-to’ for sweets breads and pastries? Leave a comment with a web link to your local favourites and share the love!

Posted in Bakeries, Cakes, Food | Tagged , , , , | 4 Comments

Homemade Cupcake Confetti

Published February 10, 2012 | By Viola

Lately I’ve been consumed by the idea of DIY edible gifts. Especially the kind that can be doubled up as favours… you know, like petit chocolates for a wedding, maybe a cute little macaron pop, or a boxed cupcake for a bridal shower. We all know that to have these little delights made up in massive numbers can be a very expensive operation. So I thought that I’d post a few simple tips and tricks for those of us who love a little DIY, and share one of my personal and ridiculously simple favourites.

Homemade Cupcake Confetti

Materials

You will need:

A paring knife
A small rolling pin (large one will work too!)
Some corn flour
A Wilton number 12 round piping tip
Ready to roll fondant, in your choice of colours
Tip – Always add colour to your fondant gradually, especially when colour matching

Begin by dabbing a small amount of corn flour to your work bench.
Roll out your coloured fondant very thin, to a thickness of no more than 2 millimeters
I like to let my rolled fondant dry out for at least 15 mins before I start the next step!

Dust a little extra corn flour over the surface of the rolled fondant.
Using your piping tip, press firmly, and repeatedly into the fondant in straight lines , this will get the most  out of your rolled fondant.

You don’t need to release each round of confetti with each press. Instead, only tip out the contents of the piping tip when it fills to the top, and you can just feel it on your fingertips. Use your paring knife to release the odd stubborn round that wont come out.

Let your confetti rest in a cool dry place for at least 24 hours.

Tip: Notice the row of accumulated rounds in the piping tip. Ensure you have enough corn flour on the surface, so that they all come apart very easily and you don't end up with sticky doubles

Once you’ve allowed your confetti to dry over night, they’ll be ready to mix up and package beautifully.

Tip: These jars were purchased at Hot Dollar Bondi Westfield for $1.50 each. Don’t be conned into spending too much. Always Check the variety stores first!

Always add bows. Super simple. Super cute.

 

Leave a comment sharing the best favour you ever received at an event. Was it edible, functional or a just a pretty little dust collector? Happy Friday Folks!

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