{4.04 A little of my lately}

{Current breakfast obsession: toasted hot cross buns spread with butter and sweet n spicy ginger jam}

{We had date night at River Cafe last Friday. We shared the fish and game boardSmoked Bison, Candied Wild Sockeye Salmon, Steelhead Trout Lox Duck Paté, J&M Potted Rabbit, Sylvan Star Gouda, Brassica Mustard, Housemade Crackers}

{As well as the Pure Vida Braised Chicken Perogies served with fennel seed creme fraiche and Broxburn cherry tomtoes and pea shoots}

{For dessert, we went with the feature of the night, a decadent dark chocolate mousse dome enrobed in a chocolate shell, decorated with lemon verbena prailine and a lavender infused creme anglaise. It was amazing.}

{A little taste of France with a Saturday brunch at L’Epicurie. The boy had his favourite item on the menu, the bouchee a la Riene. A culinary speciality of the Lorraine region. A flaky puff pastry cup filled with mushrooms, ham in a creamy bechamel sauce and topped off with gruyere. 

{I went with the tarte du jour, thinly sliced tomatoes on top of caramelized onions served with side salad of lightly dressed butter lettuce.}

{It felt like the first real day of Spring, so we spent it outdoors enjoying the sunshine at the zoo.Those are some stylish zebra.}

{We saw elephants.}

{And exotic birds.}

{We watched the gorillas play while enjoying this tarte aux pommes I took to go from L’Epicurie}

{We hung out in the butterfly garden.}

{But the best part of all…the new penguin exhibit! They are so playful and come right up to you, it was love at first sight. If you are in Calgary, you MUST check this out.}

{On Sunday I attended the “Cake Boss Decorating all day icing and fondant workshop” at Cookbook Co. Cooks, taught by Brulee Patisserie chef, Kara Lai.}

{We were supplied with pre-baked classic white cakes (they are better decorated the day after baking – less crumbs). We made a vanilla swiss buttercream and rolled fondant. Btw, we were taught how to make topsy turvy cakes, hence the curved shape..}

{And decorated them as we pleased. Kara taught us a variety of techniques including how to make roses.}

{I created a cascade of purple and blue flowers with white leaves across the cake.}

{Not too shabby for a first try. I  can’t wait to make one of my own from scratch. Cookbook Co. Cooks offers a variety of classes all year round, you can check out their schedule online here.}

Side note: I found out that my blog review is being featured on table toppers at Jelly Modern Donuts, cool :)

Comments
4 Responses to “{4.04 A little of my lately}”
  1. What a gorgeous cake!! Can’t believe I missed that class.. I’ll have to watch for it the next time round!

  2. coldprairie says:

    That is a very very cute cake! I love decorating cakes, but dislike the taste and texture of fondant. Any homemade cakes of mine end up with a messy whipped dressing piled on. Fondant is great for fancy occasion cakes, like wedding cakes, but I’d rather have clouds of cream and sugared flowers for daily eatings.

    • thank you so much! Yes, I am NOT a fan of fondant either, kind of like eating sweet play dough. It sure makes a cake look pretty though. I completely agree with you, top my cakes with a fresh whipped chantilly cream or cupcakes with cream cheese frosting and I am in heaven.

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