Lots of good feedback about the cognac and orange flavour cupcake. But the best in order was:
- Vanilla base-Vanilla pod butter cream with cappuccino and peppermint chocolate centre masses.
- Cocoa base-Vanilla pod butter cream with Lemon, Lime chocolate centre masses.
- Cocoa base-Lemon with zest shreds, caramel and peppermint centre masses with raspberry fruit inset.
- Cocoa base-Strawberry butter cream with Belgian 80% ganache with strawberry fruit inset.
- Vanilla base-Strawberry butter cream with caramel and peppermint ganache with strawberry fruit inset.
- Cocoa base-Strawberry butter cream with Belgian 80% ganache with Jamaican rum.
- Cocoa base-Belgian 80% butter cream with 1.5 tablespoon Belgian 80% ganache with malteser crunches inset.
- Vanilla base-cappuccino butter cream with caramel and peppermint ganche with strawberry fruit inset.
They all went by 4pm.
Also, Lots of love to my new followers at the offices in Meridean.
The business has turned a corner recently, the testing and selecting of new chococlates has made me more determined to stick to quality of flavours than tastesless sprinkless.
But the childrens parties will have the little devils sprinkled as a normal design.
This week we will have a blast, I will be making:
- Concentrated raspberry with Belgian centre masses
- Irish Coffee with Belgian centre masses
- Orange and Cointreau with Belgian centre masses
- Bourbon Vanilla with cappuccino centre masses
- Mocca 'Rio' and chocolate peach centre masses.
I only received requests late last week after the deadline mixing for the concentrate and chocolate. I do this 24hrs in advance, this way the chocolate absorbs all the juices before the tempering with the cream.
So if you have a favourite, drop me a line on quantity, also don't forget your
- Extension to office tel number
- Floor level
- Company if it is not attached to your email string (yes I get the request for Jenny 01@aol.com want 5 of the killers.)
- QTY.
- Time.
The secret is in the mixing...
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