A blog about food, sweet and savory, as I am determined to try new recipes. Also, I am sure, I’ll tell a little about what my family is up to. And last but not least, what goes on in the making of our beautiful wedding cakes.
We are so excited to announce that we will be participating at the bridal showcase hosted by the Cloth Mill at Eno River. We will be advertising our cakes along side 22 other wedding vendors on August 7th from 1-4pm. A link to the details will be below. This is our first show in NC and we are so excited to be working with the Cloth Mill. Who will we see there??
I recently moved to North Carolina with my family to escape the harsh Vermont winters. We love it and I have finally decided to start back up with Cuisine Lucette in my new area. I have started with new social media pages and updated my website (for anyone who saw the site before, you know the difference!). The warm weather is treating us well and we are ready to start back up with the wedding season approaching quickly. I have set up my new office, and am working with my daughter on marketing to get the name out there.
Don't worry, is an iced tea! Doesn't it look great? I know I love it. In an effort to start back up I have started to work with a wedding planner in Hillsborough and I have also been working hard on Instagram, Facebook and Pinterest (actually my daughter, because that is not my creative forte) to get the Cuisine Lucette name and the work I've done out there. I also recently received my business cards in the mail and let me tell you, they are SO cute! Well, why don't I just show you!
To say the least, we are very excited over here at Cuisine Lucette and I cannot wait to start up my business to which I have devoted 10 Years!
Chocolate covered apples are usually associated with the fair, fried foods and corn dogs. These are far from it. Dipped in decadent Belgian chocolate and then covered in colored non pareils. These were offered as a favor and placed on each guests plate for them to enjoy at a later time.
As my daughter and I were dipping the apples in chocolate we couldn't help but notice that they looked exactly like the old-fashioned fair tradition of bobbing for apples. Although we refrained from bobbing for the apples ourselves we had no choice but to document the moment.
After we dipped them we started to hand coat them in the teal and orange colored non pareils. we originally thought that we would just mix both colors on one apple and do that for all of them. When we started doing a few we thought that it might look nice if the apples had different patterns so we started doing half and half, stripes, and other designs.
The final product was wrapped in a cellophane bag and tied with teal and orange ribbon and a tag saying "Gayle & Scott 08.24.2013" These cute favors were later enjoyed by the guests of the wedding. And finally a congratulations is in order to Gayle and Scott.
Thanks Vermont Vows for recognizing my achievement in Brides Magazine, very nicely said!
The summer season is always a busy time of excitement. Working all week to perfect the cake of their dreams and complete the couples special day. After about 10 years in the wedding cake industry I have found that the key to success is patience and that your rewards will come when they are truly deserved. Newly engaged couples come to me because they want to work with someone who can meet their needs and give them exactly what they want at the end of their day. Recently I have been featured in BRIDES August/September issue as one of "The Most AMAZING Cakes in Every State" one of the top 100 in the country.
This elegant cake was for a family friends daughter, after having done a cake for their oldest daughter they came back for seconds! It's always great to see friends or family of a past couple ask for my services. The topper was not the usual bride and groom statues but rather a delicate bowl filled with flowers to complement the table center pieces. The cake was accompanied with a table of desserts including mini pecan pies, bite-size flourless chocolate cake and mini assorted fruit tarts.
For one of my recent weddings the groom had a passion for golf. The bride surprised him with a birthday/grooms cake on the wedding day! Hope the surprise was a success. This grooms cake was decorated to look like a golf green, with piped grass and brown sugar for the sand pits. Looks like you were pretty close to getting the ball in Joel!
Aside from the grooms surprise birthday cake, the main cake was my trade mark birch with their own little flair. They decided to decorate the cake with some colorful flowers and cute little love birds on the top. This was truly a summer-fun wedding!
I think it's almost been a year since I posted a new entry!
I've been working on perfecting the French Macarons. Between a very busy wedding cake season and a winter filled with tastings and family events, I've tried to put some time aside and work on a new presentation to better showcase these delicious French delicacies. See what you think.
For a recent wedding, we made 600 maple sugar cookies. That is 200 favors and three cookies each in each favor bag. The time involved was more than I had anticipated, but the favors came out very nicely. And Sarah and Dan, our bride and groom, were delighted.
Here is a little bit of what went on.
This last weekend, I was asked to make some chocolate dipped strawberries for an engagement party in Manchester, Vt. The groom to be, being a fan of football, was treated to some nicely dressed “football strawberries”.
What a nice idea, mom!
And my boys enjoyed the extras as well!
Born and raised in Belgium, Marie-France started her business in the beautiful hills of Vermont with her husband and three children. She now lives in North Carolina and has started the Cuisine Lucette business back up. She strives to balance the activities of a busy family, the joys of creating elaborate wedding cakes for countless brides and grooms and the love of homegrown and homemade foods.