Valentine's Day at Whisk

Have I mentioned that I teach cooking classes at Whisk, a charming store in Cary, NC?  For four years, I have been sharing the magic of crepes.  And on February 14th, 2017, I guided 45 students to a very special place.  The crepes were flavored with vanilla and almond, then filled with a hand-made chocolate almond ganache.  We plated them with a squiggle of raspberry puree, maple glazed almonds, fresh raspberries, and powdered sugar.  I love this holiday and I hope you do too!


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10th Anniversary for Linda and Tony

My dear friends, Tony and Linda, were married in Chapel Hill on New Year's Eve 2007.  It was a celebration of a lifetime.  Ten years later, they asked me to make the wedding cake for their BIG December 31st celebration of a union that was "meant to be."  The party was held at the beautiful Mayton Inn in Cary, NC.  Vanilla crepes layered with chocolate-almond ganache came to life with freesia, fresh currents, and spruce.  And with a tablescape featuring twinkling lights, gladiolas, votives, white roses and lilies, it spoke of true love, new beginnings, and the celebration of a beautiful life shared by two very special people.  


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True love!

A Love Affair with Mochatella! October 20, 2017

In addition to creating crepe cakes for special celebrations, I teach crepe cake classes at Whisk, a cooking school in Cary, NC.  Since I always go seasonal, I developed a mochatella filling with finely ground espresso, semi-sweet chocolate and toasted pecans.  It is my new favorite because It brings to mind cool weather and leaves changing color.  Then, decorated with Honeycrisp apples and fresh nuts, it is both delicious and festive.  Here's to 20 layer crepe cakes!



Malibu Wedding, 5/20/17

When my son and daughter-in-law (Paul and Kristy) asked me to make the wedding cake for their Malibu wedding, I said "no."  Although  I am a bold person who loves a challenge, I didn't think I could pull it off.  If I am going to be honest, I doubted that I could build a beautiful cake AND make myself look good on the day of my youngest child's wedding!    The idea of baking, transporting the tiers from NC to CA, and then decorating it was daunting.  After a meltdown or two, I decided to do it for no other reason than the fact that I love those crazy kids.  After taste tests, sample cakes, and many debates about the flavors,  My husband David and I packed up six carefully wrapped tiers and flew to CA with a suitcase full of love.  Fortunately, we made it to our hotel with 6 frozen layers (chocolate, chocolate, and more chocolate). Thanks to the time and talent of many, the cake was worthy of this sweet couple.  A special thanks to the staff at the charming Malibu Country Inn for storing the cakes in their freezer.  Another thanks to Cheryl and David Beal who provided the gorgeous flowers that turned this cake into a memory of a lifetime.  My dear friends, Arnette, Terry, and Rose made this cake sparkle "Kristy-style" with laughter and love that I will never forget. John, YOU rock!  When we couldn't get an Uber, you chauffeured us (+ the cake) to the wedding.  And Rafael, thanks for the amazing photos.  Sometimes it takes a village...and that's the magic.  Congratulations Paul and Kristy!  We love you!


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