I must admit, I was a little late creating a birthday cake for my husband this year. Now I did have a good reason.. we were in Peru on vacation at the time, so I am allowed a little slack. When the time did come to create something special, I wanted it to be fun.. something unexpected.. something he would get a kick out of.. So I made sure to include some of his favourite things: Chocolate Cake, Chocolate Bars, and Candy! 🙂
The final result: A Lindt Chocolate Brownie Cake with Chocolate Cream Mousse Filling and decorated with colourful Chocolate M&Ms and Kit Kat Chocolate Bars! Yum!
Not only was it super fun to look at.. it was so unbelievably delicious and decadent!
In October we had a party to go to, so I decided to bake a little something yummy to bring along with us: Dark Lindt Chocolate Truffle and Raspberry Cheesecake..
It was absolutely decadent and incredibly delicious. There was a hint of raspberry liquour based into the cheesecake itself, and decorated with fresh raspberries that also added some beautiful colour. Plus, of course, topped off with large dark chocolate curls.
For Easter this year, I decided to get super creative and create some special Eater cupcakes for my husband to take with him to work for his team. I wanted to make something extra special that not only tasted amazingly delicious, but also a feast for the eyes.
So what did I conjure up?
A lush green buttercream Spring Easter field riddled with the Easter Bunny’s candy-coated coloured chocolate eggs. There are also a variety of sizes of Easter blossoms made out of oreo cookies and buttercream petals. But do not forget the Easter Bunnies… a
but be quick, or you may miss them as they dive down the Bunny Hole! 😉
The cupcakes themselves were one of my favourite recipes. They were dark Lindt chocolate chunk brownie cupcakes. These cupcakes are the most decadent and rich cupcakes imaginable.. It makes my mouth water just thinking about them.. 😉
Today I had my Roses Workshop. We first refreshed our skills by piping royal icing roses. First we did traditional style, then we learned Victorian Rose.
We also learned to make Modeling Paste, out of three different types of ingredients: Rolled Fondant, Chocolate Coating (White Chocolate), and Lindt Couverture (Dark Chocolate).
We thenlearned to make Roses with those three different versions of Modeling Paste. We coloured the Rolled Fondant and the White Chocolate. And we learned to create a Dark Chocolate Rose on a stem, that can be presented in an individual rose box! So pretty and romantic! 😉
So yesterday was Chocolate Day, and it only made logical sense that I make some yummy chocolate treats for my Honey Bunny. 😉
What did I make, you ask?
I first made Key Lime chocolate bon bons. I then tried something new and different. We dipped apple slices into chocolate to make Chocolate Covered Apple Slices. And last but not least, I made a house favourite: Chocolate Bark with mini marshmellows and rice crispies. Yummy! 😀