Thursday, 15 November 2012

Laduree Miniatures

I have converted my miniature cookbook library into my very own Laduree shop. Complete with faux marble counter with macarons, and other french pastry delights! (I made the marble counter by gluing pre-baked fimo "marble effect" clay onto a lightweight balsa table I made- this counter used up 4 packets of clay!) Some of these items will be available soon on my Etsy site
Marie Antoinette cake

The marble counter took me a week to complete and a whole lot of kneading! I had a few mishaps along the way -some prebaked parts were not measured well so they did not all fit perfectly. I will remember those mistakes for when I make my second attempt at another marble counter!

More french desserts...

I made the shopping bag as well :)

Tri of Laduree Wedding/ Celebration cakes...

What are your favorite macaron flavors? (my one has to be salted butter caramel-or is it orange blossom? maybe pistachio...)

Sunday, 11 November 2012

Laduree Sydney Opening

In celebration of the iconic french tea house and patisserie opening here in Sydney, I have once again started making french macaron towers and pastries. As you can see in the pictures I got a little bit obsessed over Laduree's boxes and pretty packaging that I just had to keep buying their scrumptious macarons every time I visit the shop. 

After a long 3 month absence (due to overwhelming orders for miniature and lifesize cakes plus the demands of a fulltime job) here are some new pictures- with more to come in the following days. 

Pretty Pretty boxes... I cannot get enough of them...

Wedding giveaways that come with 1 macaron inside...

My version of a Marie Antoinette cake

Sunday, 12 August 2012

Pasta Masterclass

I have always been fascinated by the geometry of pasta, the different textures and surfaces that have the ability to hold certain sauces, and how a flat piece of pasta can be filled and manipulated into torteloni or ravioli. I recently bought a book- The Italian Cookery Course (by Katie Caldesi) its so brilliant and very inspiring- covers pasta making, breads, meat dishes and my favourite part the dolce sweets and desserts section! I've given my pasta maker a bit of a work out this month... and I've also made some miniatures inspired by the book. 

One of these days I will get around to making fresh squid ink pasta...

Cucina Italiana

The most mouthwatering cooking shows seem to be all about italian food- Lydia's Italy, Giada's Everyday Italian, David Rocco's Dolce Vita, and Buddy Valastro's Kitchen Boss are some of my favourite ones. Italian food for me is very hearty, filling and best of all tastes much better eaten with your loved ones and family at a big table overflowing with spaghetti, antipasti, pizza and a big porchetta (roast pork) right in the middle. 

I've made some miniature versions of classic italian dishes- as the first lady of italian cooking Lydia Bastianich will say... tutti a tavola a mangiare!

 Meatballs, Antipasti, spaghetti, bruschetta, arancini, anyone hungry yet...

 Yummy Arancini (rice croquettes or risotto balls) with melted mozarella cheese

 Different types of bruschetta do you top yours?

 The cheese wedge, grater and the basil plant in the italian tomato tin are Rement miniatures (sadly, i cannot take credit for them)

Sunday, 17 June 2012

Spanish Tapas

I am craving for some tapas I recently had at my local spanish club. This is the first in a series of International Cuisine Miniatures I will be making in the next few months. I'll be "eating" my way through Spain, Italy, France, and more european countries and then make my way to the rest of the continents soon.