I have so much to catch up on. I am a bit behind with my blogging.  Thanks to all the folk who are posting encouraging comments on my blog. To answer some of the questions- I try to blog once a week. I am going to try and blog twice a week as of now. I am a bit technologically challenged, so  I am not as fast on the computer as most folk are. To those who  like the layout of my blog, the website designer who assists me is Silver Apple Studioworks. You can google them. Contact Dave.

 

“NEW DIRECTIONS ARTICLE” photo shoot.

Tammy, Mathilda, Marion(Granny Marion – she became a granny for the first time yesterday, a precious baby girl. Congratulations to the Steenkamp family.) and myself.  (not a granny as yet).

The day before leaving for holiday, I had a photo shoot at the shop. I had been chosen by my favourite magazine, for an article. I am extremely blessed to have been chosen. I do not want to spoil the suprise, as it only comes out the middle of May. I will post the magazine name the week of release.

Here with a  photo taken at the shoot with my camera. My staff unfortunately will not be in the magazine, so here they are. It was Irene’s day off, so she is not in the photo.

A display of our confections(affections). (Sorry, no diet stuff amongst that lot).

 

DOUBLE – DECKER CUPCAKE WORKSHOP

I have a few clients who love cupcakes. Some have come back for more  workshops, three times already. This one was a lot of fun, as it is an Easter related theme.  Kirsty and Clint’s Home Group(the ladies only) spent the morning of the public holiday, playing with cupcakes and boxes, enjoying a morning tea and great fellowship. Look at their creative, colorful results.

Buttercream  and Pettinice finishes with bouncies and bows.

 

 

 

 

 

 

 

 

 

CELEBRATION AND WEDDING CAKES

White Belgian chocolate finishes are still our number one designs at the moment.

A Tumbles cake with white ganache.

A Tumbles cake with White ganache and Raffaeollos.

 

Chocolate Nougat Ganache.  Cascading Grand Gala Roses and Butterflies.

 

DESSERT TABLE

I love doing dessert table set-ups. This function was for about 70 guests. 

Menu was as follows:

French Fruit Flans, Fresh Fruit Kebabs, Cranberry Bliss Bars, Brownies, Iced Butter Sugar Cookies, Meringues, Old English Toffee, Luscious Lemon and Pistachio Slices, Sour Cream and Black Cherry slices, Chocolate and Vanilla Cupcakes,  A Mini Bar Cake. The Birthday cake was in the fridge, topped with Belgian truffles.

 

 

Cupcake wrappers from Canada were used to enhance the vanilla buttercream finishes.

 

The giant tea cup, comes in very handy.

 

 

 

 

 

Take home gift boxes.