The Vanilla dilemma

You know, for someone that does so much talking, I do far less blogging than I should! I'll attribute that to being busy beyond extreme measure. What with the opening of our new store, party season, and the common core curriculum (don't get me started) things have been a bit hectic to say the least.  

Kristyne and I are so extremely happy to be working in a space of our own. No more hogging the kitchen and casting out our family members from what is supposed to be the heart of the home. No... Now they can get snacks without me chasing them away with a rolling pin. Those were dark days haha! 

Ok so enough about me, let's talk about VANILLA! Yes. VANILLA. 9 out of 10 times upon consultation with a new client we get to the point where we discuss flavor... And quite shockingly (or not) 9 out of 10 say "oh I don't know, let's just do vanilla." After the brief silence in mnd has waned we have what I call the "vanilla talk". Yep, you heard me. The VANILLA TALK! What is the vanilla talk? Well, it's a few things. It's

1- me trying to help you explore the endless possibilities of bespoke cake design and be awed by the depth of our artistry.

2-me trying to show you that YOU are not plain ol vanilla. You are more than that! You are alive and full of color, and the world around us is too and it is filled with a plethora of possibilities that will tantalize your taste buds and make you sing with delight! (You get what I'm getting at, right?)

3- me trying to talk you out of a big classic party mistake.

mistake? YES! Why? Well....pretend you're at a wedding. Your aunt Carol is sitting next to you telling you about her cats eczema problem. Your cousin is sitting across from you staring into oblivion because his date cancelled on him and quite frankly he doesn't know what to do with himself. You've checked your phone and it's getting late, it's Sunday after all, you have work in the morning. 'I'll leave right after cake'. Yes lovely they've cut the cake. Ok time to go, I'd stay and eat it but...I don't love a dull vanilla sponge with pudding filling and a whipped topping. *starts getting up* 'oh wait... What's going on here?!' 

See what I did there? Yes... I gave you a brown sugar cake filled with white chocolate French butter cream... Laced with pecan bourbon, stuffed with cinnamon sugar sautéed apples... And sprinkled with white chocolate cookie crunch. All arriving on your table. It's beautiful layers just calling to you, you decide to sit and stay just a bit more because, well.... It's not regular cake now!

THAT folks is why I have the vanilla talk. Not because there's anything wrong with vanilla, but because your guests will thank you. They want to experience something different. They want to see that exceptional piece of art that has been created just for you and your special event taste just as good as it looks! 

Live a little and add some flavor to your party!!!!! Do ittttttt! You'll thank us later!  

Ok, smooches. Time to bake them cakes!!!!

Our Irish car bomb cake

Our Irish car bomb cake

Greek Easter eggs

I have to admit. Easter is one of my most very favorite holidays! No, I'm not talking about your regular American chocolate Easter bunny, pastel explosion Easter. I'm talking about a good old-fashioned Greek Easter! A "let's roast a lamb on a spit in the backyard"  kind of Easter. A "let's go to church every day this week" type of Easter. 

To me, Greek Easter has always been about embracing our traditions. And as much as I am all for tradition I must say there is one I really try to stray away from.... Those darn red Easter eggs!

Yes folks, Greeks dye their Easter eggs red. Blood red! My memories of these eggs are always pink egg salad with that greenish over-done yolk. I mean, don't get me wrong. I kind of like pink egg salad...it's a little different, and a conversation starter in the cafeteria when I was a kid. 

I am shamefully admitting that I have never ever dyed my Easter eggs red. Does this make me a bad Greek 🙈 In an attempt to over compensate for this travesty I am always on the lookout for cool Easter egg ideas. I figure if I can distract the relatives with some blaringly amazing Easter egg creations they will forget to ask where those boring red ones are.

This year I think I nailed it! Thank you Pinterest, you've made my life such a joy! Take a look at these beauts 

Greek Easter 2015 creations

Greek Easter 2015 creations

Ok so you're probably thinking "how the heck..." And NO I did not sit there with a paintbrush and painstaking draw out every flourish... I'm artsy... Not crazy.  

Look... It's soooo much easier than you think. You'll need 

•white eggs

•100% silk fabric with a pattern

•white cheesecloth or other thin white material (maybe an old pillow case or bed sheet)  

•boiling water

•1/4 cup Apple cider vinegar

•rubberband or thick string

You'll need 100% silk if you want this to work.  

You'll need 100% silk if you want this to work.  

I knew that if I went into my husband's closet and started stealing his pocket squares and silk ties I would probably not live to see the light of day. So, off I went to Century 21 to score some deals on some cheap pocket squares. I hit the jackpot! Five dollars for a silk pocket square! Obviously I got excited so I bought a nice handful. 

I figured I can get four eggs out of one pocket square. I kind of learned that the hard way though. The first pocket square really was a bit of a hack job.

 

 

Look at that... Soooo pretty. Like a tiny lil Easter surprise (that smells kinda funny) 

Look at that... Soooo pretty. Like a tiny lil Easter surprise (that smells kinda funny) 

Make sure you wrap the printed side closest to the egg. You want to get the most amount of color on the egg as possible. Let the eggs come to room temperature to avoid any cracking while you boil them. I used a rubber band and a ribbon to tie the silk. I found that a thick rubberband worked best. 

Next you'll want to tie the light material around the egg. I used a thin fabric that I always keep on hand to a upholster my cake boards with. I can buy 2 yards at a time at Michael's ...they sell it in a pre-cut mini bolt. 

 

Voila! Now let's boil these gals!

Voila! Now let's boil these gals!

12 minutes in boiling water with the 1/4 cup of vinegar added to it for a perfectly wonderfully cooked boiled egg. Remove gently with a slotted spoon. Now is the hard part.... Waiting till they are cool enough to unwrap! 

After they were cool enough to handle I unwrapped them, and with a little bit of olive oil on my hand I rubbed them to give them a nice soft sheen.  

I really doubt I will ever be able to make a plain old boiled egg again. I kind a like these fancy-schmancy eggs!  

With that being said, Kalo Passha! (Happy Easter)...it is a Greek tradition to have a sort of "egg duel" where we crack the eggs one against the other and see who is egg is the strongest and will withstand the most wacks. Well... At least that's with the boring red ones are for. I'm hoarding these eggs till my fridge smells like a dirty foot!!! (Ok not really, but you catch my drift!)