Wow! Where did 2017 go? A blink of the eye and there dawns 2018 and we’re already at the end of January!
Before we look back at the highlights of 2017 – I would like to thank all my clients for making 2017 a truly memorable year!
This month was a lot fun and plenty of hard work – not that we’re complaining – it was great!
We put on our first pop up events in the run up to Christmas selling our new range of Limited Edition Artisan caramels and occasional bonbons which form part of our “Indulge Me…” range of artisan products. This was a new experience – but loads of fun.
Hand decorated 18 piece boxes
Besides our delicious caramels and traditional mini Christmas cakes, we also chose to sell our equally delicious macarons and brownies.
Day 2 of our pop up event
Wedding cake highlights included this macaron cake shown below which was a first for us. We purchased the stand online and initially I was a little hesitant about the sturdiness of the arrangement – but it all seem to work out okay! I like the look of it. Contemporary. Venue: Gelukkie, Paternoster
Cutting cake on top of macarons
December also saw us making our biggest cake to date. A 4 tier carrot cake with traditional cream cheese filling. For this wedding I had the pleasure of working with Madri from The Event Planners. I really enjoyed working with Madri and her team. They gave me carte blanch to decorate the cake – I think the cake turned out quite lovely. Venue: Sea Trader, St. Helena Bay
4 tier carrot cake with cream cheese frosting
Towards the end of September 2017 we introduced our new range of artisan caramels and occasional bonbons under the label: Indulge Me… Our signature caramel being rosemary, apricot & pine-nut en-robed in a bittersweet dark chocolate.
Rosemary, apricot & pine-nut caramel en-robed in a bittersweet chocolate
The 9th August was quite a momentous day for me – I had been invited to speak at Blue Bay Lodge’s Women’s Day event. This was so far outside of my comfort zone – yikes! Anyway I chose to speak on chocolate and you know, I really enjoyed myself once I got going.
A chocolate selection
On the 20th May we had the pleasure of being part of the second Taste of Gelukkie held at Gelukkie in Paternoster. We are very proud to be part of the Gelukkie Team.
Chocolate and caramel inspired dessert table
For this years Taste of Gelukkie we decided to showcase a chocolate and caramel inspired dessert table together with several wedding cakes.
Wedding Cake Selection
Although all my wedding cakes are very special and dear to me. This one however is a firm favourite of mine. The popcorn cake for Elke and Garreths’ wedding held at Blue Bay Lodge
This cake was recently featured on Mooi Troues
The cake was an elegant indulgence of delicious vanilla sponge filled with salted caramel and caramel popcorn.
Vanilla sponge filled with salted caramel sauce and caramel popcorn
During February we had the pleasure of making Hlony and Inaeng’s wedding cake. An elegant white cake decorated with green Swiss dots. This wedding featured on Mooi Troues later in the year. Venue: Gelukkie, Paternoster
Single tier white fondant covered cake with piped minty green Swiss dots