Cake Lollipops…Is the cupcake dead?
A big trend right now are cake “lollipops” or “cake pops”. They are tiny, cute, fun and tasty!
Will the cupcake survive this trend? Will “cake pop” stores start popping up all over the midwest? Will there be lollipop wars? I doubt it, but I think they will be around for a while.
S’mores Brownies
We love s’mores, but it’s too cold to sit by a campfire to make them this time of year. We thought of a fun way to combine our two favorite desserts, brownies and s’mores. Bake your favorite brownies, top with chocolate ganache (or favorite chocolate frosting) while brownies are still warm, then add crumbled chocolate covered graham crackers and mini marshmallows. Put them back in the oven at 350 degrees for 10-15 minutes, until they are golden brown, put the brownies in refrigerator and chill thouroughly before cutting. Use a hot knife (dip your knife in hot water, and dry with a towel), the marshmallows are very sticky. These brownies are a crowd pleaser for all ages, they will be enjoyed at your child’s school or at your office holiday party.
Holiday Goodies
Every year our culinary team tries to feature holiday favorites, that are decadent, over the top and remind you of your childhood. This year we are inspired by the brownie, because really who doesn’t love a brownie. Where does all of the time go? Instead of spending all of your time in the kitchen, plan ahead and call Olive Events. We have listed a few of our favorite flavors, but our culinary team is only limited by your imagination.
Cheesecake Brownies
Turtle Brownie
White Chocolate Raspberry Brownies
Orange Truffle Brownies
Black Forest Brownies
Raspberry Truffle Brownies
Fall Weddings!
I think fall weddings are my favorite. I love the warm colors, rustic flowers and décor. This past weekend, we catered a wedding at Lake of the Forest. This venue is rustic, with dark wood finish, huge windows overlooking the lake, and beautiful, old trees that were turning bright orange, brown and yellow.
We worked with the bride to keep the theme of her wedding flowing… autumn, elegant, warm and of course, beautiful. We used copper, wrought iron and chunky wood platters, chocolate brown, ivory and burnt orange linen. Gorgeous pumpkins of all sizes and colors (the groom’s family grew all of the pumpkins) were abound. The larger pumpkins were filled with flowers.
The bride and groom thought candied apples, wrapped in cellophane and ribbon, would be a fun surprise for the guests. We agreed! So, we melted dark chocolate, white chocolate, caramels and washed and dried our Granny Smith, Jonathon and Gala apples. We dipped, swirled, drizzled, rolled and sprinkled. They turned out beautifully! It was so much fun, I volunteered to dip apples with Brady and Wyatt’s (my 4 and 5 year old boys) preschool. This will either be a lot of fun, or some serious hair pulling. I will help them dip the apples in chocolate, and sprinkle with tiny marshmallow, rainbow sprinkles or cookie crumbs. I bet they go for all three!
Corporate Catering, Berry Trifles
We recently catered a corporate event in Lawrence, Kansas. The clients wanted a fun spring dessert. We served Berry Trifles in a wine glass, the guests loved the light and seasonal flavors of this dessert.
Berry Trifles
Petite Desserts, A Hot Trend for 2009
More and more clients are requesting “petite desserts”. These are a great way to provide a wide variety of upscale desserts such as a creme brulee, mocha pot de creme, parfaits and many traditional favorites presented with a new, unique twist.
Truffle Filled Strawberries
Chocolate Banana Creme Brulee
Berry Parfaits
Mocha Pot de Creme
Red Velvet Cupcakes with Chocolate Ganache