Miz Gooz Berry’s Blog

Becoming a Granny is the best thing that can happen to you.  Andrew is a joy. Seeing him grow, weekly, is amazing. Thank you Lord for this priviledge. Lindsey and Richard are great with him.

Andrew has just turned two months and is smiling and beginning to recognize us.

A SMALL PEAK AT SOME OF MY FAVOURITE FINISHES : CAKES, PICNICS AND CUPCAKES

December was a busy month for cakes, January started off early.  As the cake section of the company grows, so does our selection of new designs. Here are a few of our  orders from the  last few months, not on site, as yet.

Inviting couples who are getting married between February and June 2012, to attend the next tasting. New approaches to wedding cake tables would be showcased as well as my  top ten cakes, cupcakes, cake pops, iced butter sugar cookies and the favourite confections are available for purchasing.

Please note that private  appointments are not able to be made on that day due to number of couples attending. Please make an appoinment at your convenience.  Cakes are booked 4 months or less than 4 months before the wedding date.

Date: Saturday, 14 January

Venue: Miz Gooz Berry

28 8th Avenue, Northmead

Benoni

TeL: 011 4251197

By appointment only. Only two folk  allowed to attend, per wedding.  If  bride and/or groom are not able to make the date , you are welcome  to send along someone else to attend and purchase your sample slices.  Please note that slices of cake at tasting are large enough to feed 4  and are taken home.

Miz Gooz starts 5 minutes after the hour and late comers have to unfortunately wait for the  next session.

Cost per slice of cake or cupcake is R25 at tasting.

Regret no children or babies are allowed to attend.

Tea and coffee are served on arrival.

Times: 10am, 11am and 12pm.

If required  a 1pm session would be offered.

Look forward to meeting you.

Yours  in Cake Crumbs.

Berry Legg

We have the joy to announce the arrival of Andrew Robert Parker. Lindsey and Richard’s first son and our first grandchild.

Born Saturday, 26 November, 3,62kg, at the Sunward Park Hospital, by natural birth.  Thank you to the amazing staff and well done to our precious daughter who coped so well. Well done to Dad for not passing out.

Who does he look like?

Richard, of course.  He has Lindsey’s chin.

He doesn’t look like a newborn. He is a contented, quiet baby. Quite snoozy. Very cuddly and his eyes follow Dad’s and Mom’s voices. He is alert when visiting and looks around when in new surroundings. We can hardly believe this is happening to us.

Congratulations to Bob and Ruth, and family in Sydney, we will give him extra cuddles from you all. (That won’t be difficult to do, we have to share hime with all my staff as well. He has 4 granny’s here at the moment, as well as an aunt who does not want to share him). We serve a great God who blesses us beyond our expectations. We look forward to your visit next year and I am sure that Linz and Rich and Andrew will be so blessed to have you here.

It is amazing to see what my staff are capable of doing. Sometimes as many a 4 of us work on a single cake.  Barbara did all the Fondant finishes and I did the fresh flower finish. 

This weddding cake consisted of 4 flavours- Vanilla Sponge Buttercream, Vanilla Sponge with  Granadailla Buttercream. Chocolate Sponge with Chocolate Buttercream, Pecan Nut Vanilla Sponge with Orange Syrup and Coffee Buttercream.

BLING SHOE AND HANDBAG CAKE

Bling does not come easy to me, so doing this was a bit out of my comfort zone. Thank goodness the design worked. Clients are now requesting drawings of their cakes. Having a visual mind, I am able to see it and produce it in 3 -d, but now need to draw it first. There is always a new challenge that keeps us on our toes. Our client was happy with the end result. Happy 50th Birthday to you.

Matilda baked the cakes, Barbara did the Fondant finishes and Tammy did the shoe and handbag. I act as apprentice to these Fondant experts,  designing, rolling balls,  cutting dowel supports and helping with putting them together. The flavour was The Tumbles Cake with milk chocolate ganache.

We love our work and the challenges that we face.

No need to do branded themes when you can create your own.

Watch this space for  “Open Berrylicious Christmas” this year. We will not be holding an official launch day, but will post all Christmas delights, ribbons and services on the blog , quite soon.  Corporate Christmas cookies will be vaiable as well for order this year, with an extended range of specialised cookies- Yumm!  All our German, Halbach ribboons and Christmas stock have arrived.

Yours in Cake Crumbs

Miz Gooz Berry

To the readers of my blog

Firstly, thank you to all constructive comments received regarding my blog.

“Too much script “is one comment.  It is a personal, as well as a business blog. My apologies if too much script is offensive to you. As a trained teacher it has become more and more evident to me that we tend to put more empahasis nowdays on the visual. A blog is a  personal way of expressing the author’s ideas, etc. If I can get a message across to my readers , I will use whatever medium I can.

Thank You

Berry Legg

Peter and I had the priviledge of attending the gala event of our local newspaper’s 90th birthday celebration at The Kopanong Hotel. What a great evening. Thank you to all that made it possible.  I made a 9 tier cake which was auctioned off for charity. An amount of R6900 was raised for auction of the cake for the Itemba Rape Crisis Centre in Western Extension. I previously had the pleasure of meeting Rose from the centre who shared their situation. If there are any persons or businesses out there who are able to asssit them, please send a comment through my blog and I will pass on their contact details. This group of folk do what we are not able to do. They see rape victims and their families through an unimaginable situation. Provide  care and counselling. Visit schools to educate children on rape. These folk give more than most and are working without salaries at the moment and require assistance to keep this centre running. Please assist them in whatever way possible,

THANK YOU

NANI’S JUNIOR CHEF PARTY

6 young ladies were invited to Nani’s 11th birthday celebration, yesterday.

Loren and I did a “Berrylicious Junior Chef’s Class” with them.

Here are a few photographs of their achievements and indulgences. They went from Ac’s  - apprentice chefs to Jc’s - Junior Chefs. What a lovely group of young ladies. It was a lot of fun.

Basic kitchen safety is taught. A three course meal was prepared. Three teams were selected. Asparagus, Aubergine and Sweet Potato.

The meals were prepared by the young ladies, with assistance from Loren and myself, where necessary. All were given with recipes to take home, as well as a participation certificate with comments. The class was about 3 1/2 hours .

Yours in Cake Crumbs

Miz Gooz Berry

Becoming parents was the  greatest joy of our  lives. Peter and I are about to become grandparents, which I know will be as special.  Our precious Linz and Richard are about to have their first baby.  Linz loves ladybugs and earthy colours, so a ladybug shower seemed to be the right way to go.

This post is for Ruth and Bob and family and friends in Sydney who were not able to attend. We missed you being here.

Janine , our second daughter organised the shower, with Lezelle doing gorgeous invitations and all who came assisted in making the afternoon special.

Thank You to our Lord for providing a perfect afternoon, not a breathe of wind with a comfortable temperature, for holding it in the garden.

MENU FOR THE TEA

Chocolate Nougat Ganache Cake with white chocolate ganache and a fondant finish with a baby bottom decor(Barabara did the bottom - very cute)

Cake Pops

Milk Chocolate Feckles

Ladybug Butter Sugar Cookies

Baked Cheesecake

Butternut, Feta and Rosemary quiche

Lots of Yummy Savoury platters from family and friends

Every person  invited is special to Linz. So sorry that the Parker family and all the Sydney friends were not able to attend.

The VIP’s

Linz and Baby with some of the guests.

We are now waiting for the arriavl of Baby- Boy? Girl? Only God knows.

Thank you Lord for the opportunities that you have brought my way, as well as the gifting You have given myself and the staff that assist me. Thanks to Matilda, my baker, Tammy my 3-D Fondant artist, Barbara my Fondant specialist, Loren and Kirsty my personal assistants, Irene  my housekeeper,  Daphne and Peter Maynier who provide me with excellent foods, my husband Peter( a huge thank you) and children, Lindsey and husband, Richard,  Janine and Matthew, we have come a long way together.

Being able to live  your passion is a true priviledge. My work  continually motivates me.  Being included in my client’s celebrations is truly an honour.

There is so much more that can be achieved. Building a business means taking  specialists  along with you on your  journey. Job creation, however small is important to us at Miz Gooz Berry. I am so proud to have you all  as part of my team.

Here with some  of our most recent designs.

.  

 A two year olds birthday cake and cupcakes with gift boxes of Cheese Straws, A fruit juice and a Butterfly Cake Pop. 

CHRISTENING CAKE- CHOCOLATE NOUGAT GANACHE WITH FONDANT COVERING.

A cake fit for a keen fisherman.

INDIVIDAUAL VANILLA AND CHOCOLATE CAKES WITH CARAMEL TREAT  OR BAR- ONE FILLINGS, EACH PACKAGED AND LABELLED WITH COUPLES’ NAMES ON EACH CONTAINER. This covers three budgets at the wedding. - wedding cake, name places and thank you gift and tags.

Calling brides and grooms to be. There are a few more spaces at the wedding cake tasting next weekend.

Please refer to two posts back for all details.

See you in cake crumbs.

Berry

Miz Gooz Berry

You are invited to attend our annual Kiddies Party Fair and Chocolate Fair.

 We are launching our new divisions on the website, namely  ”Gabbling Goslings” and “Cupcakes”.  To celebrate this occasion, a designer cake with matching cupcakes , to the value of R1000 could be won by your child for those who participate in the “Chocolate Polka Dot Competition”. Spend R100 or more on the day at Miz Gooz Berry and qualify for this entry.

What’s new: Chocolate Polka Dot Freckles; Edible building blocks; Cake Pops.  Our latest cookie designs have just arrived from Australia.

What’s on offer: Cupcakes , as well as your favourite confections will be available.

Gift boxes- “JUST FOR KIDS RANGE “ are on special for that day only,  at 55%,  off normal  price.  Stocks are limited.

Date: 10 September- Saturday.

Time: 9am-3pm

Venue: Miz Gooz Berry

28 8th Avenue, Northmead, Benoni.

Tel: 011 4251197

Entrance: Free.

Exhibitors attending are: Party Packs Galore; Heidi Leitch- mural artist; Ngwayana Design Studio; The Story Factory.

See you on Saturday!

Yours in cake crumbs

Miz Gooz Berry and Team.

                                                                                           HAVING YOUR CAKE AND EATING IT HAS NEVER BEEN SO MUCH FUN!

THANK YOU MY AWESOME TEAM FOR DOING SUCH A GREAT JOB WITH THE LAST TASTING, IN MY ABSENSE. YOU WERE ALL STARS.*****

CALLING ALL BRIDES AND GROOMS getting married between from mid October 2011 and beginning of March 2012.

As the last tasting became booked up so early and some brides could not be accommodated, I have changed the number of guests per family, in order to assist as many clients as possible.

The  bride and groom or two per family(eg. if bride lives overseas, or groom cannot attend, or a function co- ordinator attends, etc. )will be allowed to attend the tastings in future. Sorry about that, but all slices are packaged and are  taken home for family and friends to eat.

Coffee/ Tea are served on arrival.

Venue: Miz Gooz Berry

 28 8th Avenue

               Northmead

               Benoni

TEL: 011 4251197  for booking.

BOOKINGS ARE ESSENTIAL

DATE:   Saturday, 1st October

SESSIONS: 10am, 11am, 12 pm, 1pm.

Sessions start at precisely 5 minutes past the hour. If you were to arrive late, you would unfortunately need to wait for the next session.

A small group of select wedding suppliers exhibit at the tastings.

Cost per slice of cake or cupcake are standard for the day @ R20 per slice / cupcake. The slices are sufficiently large enough to allow 4 guests to taste.

Look forward to meeting  you.

Enjoy preparing for your special day.

Yours in Cake Crumbs

Berry Legg