Blogging is a learning experience

At first I thought of starting another blog to document what’s happening with Petites Bouchees but decided against it because another blog would mean another set of stuff to maintain. Besides I thought folks who had known me from my “scared of caramel” and “Daring Baker” days would love to know what’s been going on behind the scenes from a girl who barely knew how to cook 5-6 years ago.

If there is one thing food blogging has taught me is that it has held me accountable to cook or bake a recipe at least once or twice a week and that, I think, is the next best thing to cooking school.

Of course I still dream of going to the French Pastry school in Chicago or go to the French Culinary Institute in New York to enroll in their pastry program but that really depends if the hubby could find a job in either city because I don’t think we’d like to be apart from each other.

Besides it’s not cheap. Blogging is cheaper and the occasional professional programs I’ve attended surely helped a lot.

I do dream of opening a sweet shop, but the right location seems to be a moving target nowadays. So that would have to be a dream for a while longer, meanwhile enjoy these dessert tables I have done in the past month.

I’ve noticed that the lighting in most of these function rooms is a photographer’s nightmare because of the orange cast of the “ambience” lights…

Anyway…thank God for photoshop, at least it had helped a little…;)

wholetable
“An Engagment” dessert table

I did a remake of my wallpaper dessert table sans the candy table. This time I had enough macarons for the stacks, I also loved putting them in an apothecary jar.

And I simply loved these pops from Krissy. They were a perfect design from the wallpaper.

wallpaperpops
Adorable “wallpaper” pops
wallpaperpop 2
 

 And here was my table for Wedology 101, if I get the official photos from Meghan McSweeney I shall post them again.

desserttable03
“Wedology 101″
cupcaketier
The cupcake tier
macarontarts
Macarons and Mini blueberry tarts in lemon curd
peadeepops
The Peadee Pops as Krissy calls them

There were also chocolate truffles and marshmallows but the pictures hardly did them justice. :(

It’s a good thing there were two pops left (gave some away after the show), so I could take a picture of them in better light.

krissypops01
Peadee pops

And there you have it, what I’ve been up to these past few weeks. I have a couple of weddings this week and next including another table to set up next week for Illuminate and I am so excited because the design just fell into place.

Stay tuned…

{I have a backlog of macaron questions to answer, I’m compiling them so I can probably answer them in a post with another Pierre Herme macaron recipe – check back in the last week of September…}

Cake popsFlour and Iced

Tarts, Marshmallows and decorated cookiesA Cake to Remember

Wedding cake - Sweetest Thing Bakery

LabelsPaper and Pigtails

 

 

 

 

 

 

 

 

 

 

17 thoughts on “Blogging is a learning experience

  1. You are so right – as you tell a story through blogging, you are able to articulate certain insights about the cooking and the food. I agree completely! I also agree about the lighting in certain rooms – it can be very hard to get a good picture of food at a restaurant!

  2. Pingback: Blogging is a Learning Experience | Kitchen Musings

  3. ;0) I’m just glad you keep telling the story Veron. I do understand about not wanting any more stuff (that would include another blog) to take care of. I vote less stuff, more time in the kitchen.

    Your tables are so incredible! Love them. The pops are marvelous!

  4. I never even thought about how hard it must be for you to take photos without the proper lighting. You still manage to make everything look gorgeous! :)

  5. I want to say I love TLC’s “Say Yes to the Dress”…but what I find so discouraging, especially in today’s economic times, is that Kleinfeld’s consultants ask the bride their budget and ALWAYS make sure they find dresses at the top of their budget and more times than not go over the brides budget. With a store the size of Kleinfeld’s and the supposed knowledge of the consultants, I would think they would be able to find more than one gown in the brides budget that would suit the bride just as well as one that cost twice their budget. I have two daughters, I must say, I would be extremly upset if I told you my budget and took time out of my day to visit your store only to have you ignore my requests. I see the senior staff members constantly saying “stay on time”…maybe if you kept the dresses in the brides budget you wouldn’t have the worries of spending so much time with a bride that left the store empty handed and disappointed and the consultants not making their sales goals for the day. Just a thought!

  6. I was wondering if you would be able to share where you got the blue flower candies on the cupcake teir. Im having my wedding oct 23 and its a vintage garden theme and i would love to have those candies on my cake.

  7. These are lovely! I have the hardest time applying the dragees to any of my flower-making attempts. How do you do it? Your dragees look so sturdy.

  8. I do not know where you find the time. You are doing a fine job on both fronts. You would think that something would lack if, you did start something else.

  9. I know what you mean. I thought that it was going to be easy but, it turned out to be a full time job all by it’s self. I still work a full time job like you do except mine is not as fun. I know that if, I do go full time blogging, it will be alot more work than what I am doing right now.

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