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May 27, 2018

One of the things that seems to cause a lot of stress for hosts is what to order or make for an event.  

What if no one likes it? What if? What if? What if? If you keep going with the what ifs you will never get off the ground.

There will always be someone who doesn’t like ALL the choices but it is rare that they won’t like ANY of the choices. The greatest challenge is people with food intolerances or allergies - and we will chat about this a bit later.

The easiest place to start is - what do YOU like? Chances are your friends will like similar things.  If you like out there flavours but aren’t sure if your guests will, include ONE of those options.

Next make sure you have a variety.  For example not everyone likes chocolate (crazy I know but it happens) so have a couple of other options.  Such as fruit based flavours, caramels, or custards

If in doubt look at what is currently popular.  Social media is a great place to see what is trending.  Another place is google (or whatever your p...

May 20, 2018

Traditionally mirror glaze was used to cover mousse cakes (called entreme), petite gateaux and tarts. Now people are using them to cover all manner of cake and dessert.  Or even as a garnish - such as the drip on a drip cake.

May 13, 2018

Those desserts in the cup things, what are they called….so many names come to mind.  Technically they are called verrines which means….a small glass, jar, bowl, acrylic tube (you get the idea) containing layers of food

May 6, 2018

Dessert tables are a fabulous way to treat your guests to a variety of desserts.  Best of all they get to choose what they want - they will thank you for that.  If you are like many people, you want it to all match or at least have a theme to represent you and your event.

There are many different ways to work towards a cohesive dessert table,  You may want to start with one (or more) of the following

  • Colour

  • Named Theme

  • Feel

Colour

Colour as a theme is great.  You can use it as a basis for all your desserts or you can use it to bring a random assortment together.  The thing to consider with colour is, it can limit your flavour choices if you have your heart set on everything being the same.

The red and silver selection below is a statement.  It is obvious what their theme is and it took precedence over everything else.  The flavours were chosen to suit.  The second mix of desserts was selected by flavour first and brought together with silver accents....

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Augustine Heights 

Queensland 4300

sales@velvetier.com.au