Happy Holidays!

Happy holidays from Sweet&Splendid! Thank you for another wonderful and successful year, and we look forward to serving you in 2013!

-Danielle

jingle balls

When the shopping malls start playing Christmas music, I know it's time to start the Christmas baking. This time I'm starting with cake pops (also because a few people have already asked them. It's not even December!). 

These chocolate pops were dipped in white chocolate and covered a) completely in christmas non-pariels; b) sparingly in white non-pariels; and c) in shredded coconut. Simple and delicious.

For something a little different, these snowmen pops were dipped in chocolate and accented with fondant hats and noses, and finished with blue bows.

And lastly, these ornament pops were dipped in chocolate and then coated with different shades of luster dust, finished off with fondant ornament top details. 

I can't wait to see what the rest of the holiday season has in store for us.

-Danielle

Heisenberg

There are only a few TV shows I've gotten really into. Like, "stay in bed all day and watch an entire season" into. Breaking Bad is one of those shows. So imagine how happy I was when I was asked to make this:

A subtle homage to the birthday boy's favourite show is represented by Heisenberg's (Walter White's alter-ego) hat and glasses. The cake itself was made from vanilla sponge and filled with cookie dough, sandwiched by layers of vanilla buttercream. Highly addicting.

The cake also featured meth. Lots of meth. Made from homemade, blue-raspberry flavoured hard candy. 

Happy birthday to a man of great television (and baked goods) tastes!

Danielle

bombs away

A close friend with a penchant for Jägermeister is turning another year older, and it's only fitting I prepared a cake that truly captured his spirit and adoration of this fine beverage.

Vanilla cake and cookies and cream filling were carved and shaped into the iconic bottle and topped with a rice paper label.

Happy birthday, Paul!

Ladurée

While visiting New York City I finally had the opportunity to try the famous Ladurée macarons. After reading and hearing so much about these delicate treats the expectations were quite high. However, I was not disappointed.

Located on Madison Ave in the Upper East Side, the retails shop is adorably delightful. Macaron towers adorn the windows and the shelves, and of course, the trays upon trays of macarons are proudly on display behind the counter. I learned from the staff that these macarons are prepared daily in Paris and shipped across the ocean 3-4 times per week; these French pastries are authentically French.

The packaging for these treats is just as lovely as they are themselves so I ordered an Arabesque box of 8 macarons and headed to the Pond in Central Park to enjoy a couple (i.e. I ate all of them within 2o minutes). 

From top left: cassis-violet, salted butter caramel, rose, lime-basil, strawberry candy, lemon, chocolate and blood orange-ginger. 

The texture was unreal. Why can't I get my shells that thin?! Each macaron had the same consistent texture which was pretty remarkable considering the fillings ranged from creams to ganaches to marshmallows to gelees. 

Not a single air pocket, not a single crack, and beautiful, perfect feet. The chefs at Ladurée definitely know what they're doing. If I had to choose a favourite though, it would be the cassis-violet. The filling was perfectly tart and sweet. Salted butter caramel is a close second, and rose takes third place.

I enjoyed these treats so much I went back to Ladurée the next day. And the one after that. I spent an embarrasingly huge amount of money on macarons, but they were worth it. They were certainly one of the highlights of my trip to NYC.

And maybe next time I'll taste them in Paris.

-Danielle