Last month, my family and I celebrated my Grandparents’ Diamond wedding anniversary. That’s SIXTY years people. SIXTY! To celebrate, we held a tea dance, and I was privileged enough to be asked to bake some surprise cupcakes for the happy couple!
The celebration was really a double one, as I has just gotten engaged about 2 weeks before! So the diamonds were particularly apt!
I made chocolate and vanilla cupcakes, in silver foil cases, and dusted with silver glitter.
Congrats to the happy couple, I just hope my fiancé and I make it that long!
In case you’ve been on another planet for the past few months, a new craze has taken the dessert world by storm! The new pastry du jour is none other than the humble French macaron, made famous by such big names as Pierre Herme, Laduree and have even been brought over the channel to the UK by chefs such as Edd Kimber.
My choco-caramel macarons!
The macaron, although unassuming is a daunting challenge! A mix of meringue and almonds make this dessert one tricky little sandwich!
I used a Pierre Herme recipe to make a box of macarons for my friend’s engagement party this weekend, and I can tell you now, they were difficult to make, the steps and timing are all precise, but I got there in the end!
Caramel chocolate macarons with a choc-caramel ganache and crushed salted chocolate
The inside view
Enjoying our macarons after all the hard work!
Get your hands on one whilst you can!
If you want to order these beauties please let me know by emailing me: email@example.com