I love learning new techniques. My amazing sous chef, Alex, has more than a few tricks up her sleeve. One of them is using a technique called quilling that usually involves a series of curled paper arranged into different designs. Today we are using gum paste instead. Its tedious (in a fun way!)
Check out the pictures below to see how we created the beautiful flowers on this cake.
With all the baking I do at work I rarely bake at home, but I love baking for friends. This cherry pie is a perfect example of that. Baked at their house and enjoyed later with great cocktails (and conversation). Pie never goes out of style!
I’ve attended plenty of farmers markets and a customer but I’ve never had the pleasure to be a vendor at one. This year I (via Buzz) teamed up with Arcadia and Red Apron Butchery to participate in a waterfront market in DC. It is great fun but there are only a few weeks left. There is live music, beer, produce and of course sweets by Buzz Bakery. Lemonade, key lime bars, german chocolate brownies, cookies and root beer floats (with the root beer on tap!)
Come and say “Hi” next week Thursday.
So many great things to use this time of year. Creme Fraiche Cheesecake, Apricot Sorbet, Stewed Blackberries and Candied Almonds. Simple. Good. On the menu now at Vermilion.
