Let Her Have Cake

A Sample for the Client

Okay, so I didn't actually throw cake at anyone to let her "have it", but I was approached in the first week of launching Tiffany's in CT to prepare a 21st birthday cake.  Of course you can imagine my excitement at that prospect.  Yes, it will be quite a bit of work, but I'm sure I'm up to the challenge.  In preparation for the big event, even though it is only at the end of December, I decided to prepare a sample cake for the client to see if she would be happy with what I would be able to deliver.

The Home Cake and the Sample

Naturally, as I've never used my own recipes for multi tier cakes, I had to test and see what amount of batter I would need for my pans.  The balance of the batter I then proceeded to use for the bigger of the two pans.  It came out a little flatter than I thought, but at least now I know what amount of batter I will need come December.

Even though the big cake didn't come out as high as I hoped it would, the taste was still amazing, and the client was also quite happy with the sample cake I delivered.  My biggest concern when I began this cake was if I'd still be able to ice a cake like I used to seven years ago when I was still working professionally as a chef.  Clearly, I needn't have worried about that.  Now if you'll excuse me, I have to go take a bite out of my slice of cake.

Remember the Pyramids?

Five Flavours in Five Shapes

Chocolate... I could just swim in it and drink liters of the stuff.  I honestly get the movie Chocolat.  Stuff church and lent and everything that prohibits pleasure.  I'd also be the lead woman of that movie and pedal my chocolate to the village.  Guess that's what I'm currently doing to Cape Town.  The Aztecs knew what they were doing when they began having it.  But back to my kitchen, I found new chocolate moulds in a variety of shapes, so I can finally release my chocolate range.  And here they are.

From Growing Up to First Steps

Order #1 to Courier to Mpumalanga

I know a child has to take its first steps before it can grow up, but in this instance Tiffany's first steps are the two biggish orders I had to deal with this weekend.  I find it amazing how after a single week of operating, I already have 2 big orders.  Not only that, the support at work (my day job) has been amazing.  I never expected things to take off this well, so quickly, but the orders speak for themselves.  Now were only waiting on a few possible big contracts.

Tiffany's in CT - Growing Up At Last

Before anyone gets excited, I am not opening a restaurant.  That's just too much work.  But Tiffany's is growing.  A couple of weeks ago, we had breakfast with my "sister" (the one who named me all those years ago as Tiffany).  Husband and I have spoken numerous times about my doing more with my chef degree than cooking for us at home, and there are a few ideas in the pipeline, but I'm not revealing all yet.

As it happened though, we decided to create a logo for Tiffany's so I can move forward and do more with the name.  That day has finally arrived.  Graphix finalised my logo last week, actually on the same Thursday that my previous blog was released, but I decided to keep it quiet for a day or two.  Below is the beautiful logo:

A House Warming Promise

My old college recipe file

Many many months ago, I made a promise to Borat and Latin Hips, the day they move into their new place and invite us for a house warming, I will make them a Greek Coconut Tart.  I haven't made this since college days (as in more than a decade ago, since I graduated in 2005).  Damn, I'm getting old.


So back to the tart, I never had a chance to buy the ingredients beforehand, as Husband had a market in Wellington (thank heaven we slept over at Froggie's place) on Friday and Saturday.  The reason I mention that is I got my hands on 4 different types of smoked salt (thank you Ronel) at that market, so all I can say is:  "Watch this space."  Interesting recipes are coming in the future.  And yes, she did say I'm allowed to mention her by name.  You can find her facebook link here.

A Last Visit

Firstly, I have to say, the day this blog was written was 21 January 2017.  The reason I didn't publish it then, is I wasn't sure if I would ever want to.

Today we went to visit a friend that has Cancer.  Not just any type, but terminal.  It is difficult, to say the least when you go visit someone you know might only live for a few more months, or even weeks.  You always hope you can see that friend again, but the truth is, there are no guarantees.  What do you take to a friend in this instance for a visit?

The Turkish Breakfast That Should Have Started It All

It has finally happened.  The Turkish breakfast I've been wanting to host since last year actually saw the light in April (yes, I know this blog is a bit late, but I was busy).  Baron Laphroaig and his wife, Dr. Pain, joined Husband and I, after a very difficult time in finding the perfect date, for this divine breakfast.  Most of you know that I love to experiment with weird and wonderful recipes, but I wasn't sure how some of these dishes would go down.  I had nothing to worry about in the end as everyone loved everything.

The Breakfast Table