Cake, Caramel, Chocolate, Cookies, Custard, DIY, fruit, Petit Four, Places, Wedding

Wedded Bliss Part 4: The Cake, The Day

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After over a year of planning, last Saturday Robert and I finally got married! A couple of hours ago we just got back from our amazing honeymoon (woot Vegas!) so now I finally have some time to show you guys a couple of pictures. I’m not going to post up too many pictures just because the photographers we hired need a couple more weeks before all the images are edited, but I just wanna give you guys a taste of our special day.

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Macaron craziness. I made roughly 400 macarons to give as our favors for our guests. Soo much effort but it was totally worth it! Each person got a raspberry lychee rose macaron, a hazelnut caramel macaron, and a dark chocolate, olive oil, and fleur de sel macaron.

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All packaged and ready to go! Because of the massive number that I had to make and how tiny our apartment is, I would say this was more than a challenge, but it all worked out in the end. I also had some help from the hubby with packaging them šŸ™‚

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Trying to Tetris the tiers of our cake into our fridge. The cake was literally the easiest part of the wedding planning. For a long time I already knew what I wanted to do and how I wanted it to look, and it definitely helped that I build wedding cakes at work all the time.

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The finished cake: coconut sponge cake, lemon curd filling, and Italian buttercream. We had one of Robert’s friends help us deliver the cake and stack it the morning of, so that was a good amount of weight off of our shoulders and it turned out looking just as awesome as I imagined. I love how rustic and homemade (but also clean and finished) it looks.

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Cutting into our cake. The gumpaste peonies held up throughout delivery and the day of, so I’m pretty proud of that as well.

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Anyway, I hope you guys enjoyed my little post about our big day. The weather was amazing, the food was amazing, and the entire day couldn’t have been any better. I am now happily married to the most amazing man I’ve ever met, and looking forward to a lifetime of happiness with him. While I didn’t get a chance to post about some of the other wedding-related crafts I made (our guest book, our painting, the chair hangs, etc.) hopefully you all got a good taste of what went on during these “Wedded Bliss” posts. Love you guys, and thanks for reading! šŸ™‚

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Chocolate, Cookies, Petit Four, Recipes

Black Sesame and Lemongrass Macarons

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After seeing Sadaharu Aoki’s black sesame eclair, I knew I wanted to make some kind of pastry with black sesame. For some reason it had never occurred to me that this flavor would work well in desserts, but considering all the asian desserts I’ve had that were either covered in sesame seeds or consisted mainly of them, it all made sense; the nuttiness and slightly bitter aftertaste balances out with whatever sweet ingredients you want to combine them with.

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So with this knowledge I decided I wanted to make an Asian-inspired macaron, but wanted to stray away from the typical green tea or coconut. Lemongrass it is! I love how the citrus-y floral aroma brightens up the entire cookie and gives the ganache in the center a nice flavour without being too aggressive.

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Black Sesame and Lemongrass Ganache

makes enough to fill 100 macarons

180 g heavy cream

60 g lemongrass (about 2 stalks, trimmed and cleaned)

70 g black sesame seeds

225 g milk chocolate

With a mallet or a dull object (I used the back of my knife), bruise lemongrass until the stalks open up in the center. Cut into 2 inch pieces and combine with cream in a small saucepot. Bring cream to a boil, then turn off heat and let steep 30 minutes, covered. Set aside.

In a saute pan, toast sesame seeds until fragrant and until some of the seeds begin to pop. Remove from heat. Using a spice grinder, grind seeds (while still slightly warm) until oils are released and it turns into a smooth paste; this may take a few minutes.

In a bowl combine milk chocolate andĀ  sesame paste. Strain your cream mixture and bring cream to a boil again. Pour over chocolate and sesame paste, then whisk until ganache is smooth. Keep refrigerated until ready to use.

For the macaron shells, I would recommend using My Food Geek’s recipe, or any recipe that uses the Italian meringue method. Happy Eats!

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Cookies, fruit, Petit Four

Mixed Berry and Basil Macarons and Some Very Good News

So I know I haven’t been the best blogstress out there and I haven’t updated this thing in a while, but I have a good reason, I promise!!

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Robert proposed to me on Thursday! That was a pretty good reason, right? I think I can safely say that we’re both really excited and have a million thoughts running through our minds at the moment. It’s an amazing feeling knowing that the person you want to spend the rest of your life with feels the exact same way about you.

And so, because of the lack of posts last week, I’ll definitely try to make up for that this week! Yesterday I made some mixed berry and basil macarons, which turned out better than I expected.

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This would be my fourth (!!) attempt at making the tiny confections, and so far this is the only time that it has actually worked! Needless to say I was giddy when the little pink discs puffed up and showed their feet in the oven!

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I know that Valentine’s Day is such a cheesy, money-driven holiday, but given the circumstances, I couldn’t help myself this year and I decided I pretty much had to make something pink and cute! They ended up being pretty damn delicious if I do say so myself, and the basil oil in the filling just lingers on your tongue for the next hour, which isn’t necessarily a bad thing.Ā 
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Anyway, whether you celebrate St. Valentine’s or not, I hope you have an amazing day (:
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