Kylie Lambert - Cupcake Artist

Take one look at Kylie Lambert's cupcake designs and you'll see why she calls herself a cake artist.  To see more of her works of art, visit her Flickr site filled with wedding cupcake designs and more, and also visit her blog, Le Cupcake.

By Robert | February 25, 2008 in Desserts & Other Sweets | Permalink | Comments (2)
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David Lebovitz's The Perfect Scoop

Just in time for your Independence Day summer kickoff - July is National Ice Cream Month.

David Lebovitz's The Perfect Scoop is an ecstatic guide to the pleasures of homemade, and with recipes covering ice creams, sorbets, granitas, and more.  With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). [via Jessica's Biscuit]

The Perfect Scoop  |  $16.46 @ eCookbooks.com

link: Author David Lebovitz's website 

By Robert | July 2, 2007 in Desserts & Other Sweets | Permalink | Comments (1)

Handbag Cake

You can never have enough shoes, or handbags. Or handbags made out of cake. This wonderful, edible, fashionable bag is available for delivery from Dean and Deluca.

Handbag Cake  |  $150 at Dean and Deluca 

By Bryce Longton | March 22, 2007 in Desserts & Other Sweets | Permalink | Comments (0)

For the Love of Macaroons

While visiting CitySearch last night, I stumbled across a story about French macaroons following in the footsteps of the cupcake in new food trends in our home base, Los Angeles.  I did a quick search online and uncovered a whole world of macaroon lovers, recipe, and critics.  I also found over 800 macaroon photographs on Flickr, including the one above taken by Bea of La Tartine Gourmand. Then in the food blogging world, here's a separate review and history of the macaroon experience in France.  Sounds like we got to start eating more macaroons.

By Robert | October 5, 2006 in Desserts & Other Sweets, New Food Trends | Permalink | Comments (0)
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Dessert Only Dining

See the inspiration behind NY's ChikaLicious - a dessert only restaurant

Last month, we wrote about the growing trend of Dessert Only restaurants, and here's a short video about NY's ChikaLicious with owner, Don Tillman.  Even though the video is promotional, it's a great way to learn more about the inspiration behind the restaurant, hear diners talk about their experiences, and get a peek at their bestselling dessert, the Fromage Blanc Island "Cheese Cake".

link: ChikaLicious 

By Robert | August 18, 2006 in Desserts & Other Sweets, New Food Trends | Permalink | Comments (0)

Wedding Cupcakes by Leda

Cupcakes are so popular these days, they've even crashed the scene at weddings.  This wedding cupcake design is by Leda's Bake Shop in Sherman Oaks, California.  They also do traditional cake designs too.  According to ohjoy!, Christine of Maganda, tried all of the cupcake shops in Los Angeles before choosing Leda's for her wedding.

By Robert | June 23, 2006 in Desserts & Other Sweets, Parties & Entertaining | Permalink | Comments (4)
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Got $1,000? Why Not Try a Golden Opulence Sundae?

I know. It sounds crazy: $1,000 for an ice cream sundae? But, the sundae is The Grand Opulence Sundae from famed Serendipity of New York City and it's made up of the best of the best.  According to the restaurant, they sell approximately one a month, so apparently, quite a few people have some money to indulge in such opulence.

The Golden Opulence Sundae, the "World's most expensive sundae", was created to celebrate Serendipity's 50th Anniversay last year. (If you are paying attention, the 50th anniversary is the "golden" anniversary. Get it?)

Made with "5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It's sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgenceserved with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel."

Wow. Now that's spectacular. Worth $1,000? Well, I'd like to find out, if only I can get out of paying my rent this month...

Visit Serendipity's website www.serendipity3.com for more information.

By Michelle Alderson | February 10, 2006 in A Food & Wine Gift Guide, Desserts & Other Sweets, Valentine's Day | Permalink | Comments (40)

Our experience with gourmet marshmallows by Plush Puffs

Last month, we received some beautifully packaged samples of homemade gourmet marshmallows by Plush Puffs.  In lots of different flavors like Caramel Swirl, Maple Pecan, Vanilla Bean, Toasted Coconut, and Peppi-mint.  I'm not a marshmallow guy, and the only reason we have marshmallows in our house is to make Rice Krispies treats or topping a cup of hot chocolate.  Probably in step with the majority of the population, our experience with store-bought, mass-produced marshmallows means that marshmallows are puffy and full of air.

Continue reading "Our experience with gourmet marshmallows by Plush Puffs"

By Robert | January 25, 2006 in Desserts & Other Sweets | Permalink | Comments (5)