Archive for the ‘Desserts’ Category
Welcome back to another installment of Real Weddings Magazine’s Partner Profiles!
Today, we highlight the delightfully wonderful Carissa Jones from Sugar and Spice Specialty Desserts. Frankly, the word YUM just doesn’t quite cover it with Carissa’s creations — they’re just aren’t enough superlatives available to use to accurately reflect the tastiness of her desserts. From wedding cakes to dessert bars, Carissa’s desserts are delish!
Take it away Carissa!
Sugar and Spice Specialty Desserts
Tell us a little about your company? Dessert is the last, best, and frequently most talked about part of the meal, why not make it a WOW!? We love making dessert bars that work as a centerpiece for events ranging from weddings to corporate. We not only design a beautiful display that coordinates with your event, but we also make everything from scratch and based on the flavors and desserts that YOU like… no menu here, just lots of creativity and flexibility!
When did you establish your business? We started out extremely slowly, in 2005, and after a couple of mis-starts we started picking up steam in 2008 with the creation of our Web site. (Keep an eye on us… we’ve got all sorts of excitement on the horizon!)
What sets you apart from your competition? Yes, we make cakes (wedding, birthday, sculpted and otherwise), but what we REALLY LOVE to make are all things mini. That is a huge differentiating factor, but another one is that our founder Carissa Jones didn’t start as a cake decorator (even though she’s amazing with the frosting!), she started out as a pastry chef. Everything is about the flavor… and not necessarily her favorites, it’s all about YOU and YOUR favorites!
Where do you find inspiration? EVERYWHERE! We know, everyone says this, but we always ask our clients to bring in paint swatches, pictures of their venue, invitations, logos or other details that can help provide inspiration. We also find it’s important to talk to our clients. You never know where inspiration may come from and we’ve had some fun results based on a off hand comment. (A perfect example is a client who loves sorbet and all things from their childhood. One of the desserts we’ll be serving at their wedding will be lemon-blueberry push-up pops. How cool is that!)
When you opened shop, what was your promise to your customers? … and it still is! “Desserts as unique and special as you and your event.”
Do you have any hidden talents? hmmm, I’m a wiz at research. Any topic!
Photo by True Love Photo.
What trend do you see more and more of? ummm, dessert bars! (of course!) In all seriousness, my clients are just discovering that they don’t have to have a cake to make their event amazing. Trends in cakes, fondant is out. Buttercream is queen! Fondant decorations are still being used, but more as accents.
Do you regularly blog? What’s your blog site? You betcha! Blogging is like an ongoing conversation with our clients. We’re able to update the blog so much more than the site, and it’s a more comfortable, and at times, more personal view into the business. Find our blog through our Web site: SugarAndSpice.me.
Photo by StellaSweet Photography.
What’s your favorite local restaurant? Sequoia in Placerville. The wine selection is great and the food is solid with crazy (dramatic!) old school menu options like Steak Dianne!
What’s your favorite local charity? Jr. Chef Central
What is your favorite fun thing to do locally? Kayaking on Lake Natoma, wine tasting with my husband… El Dorado Foothills, Amador, Napa, Santa Barbara… we love it all
Do you have secret vice or indulgence? What is it? ooohhh, sigh, cheese. Heaven on earth is made of gone off milk and bugs. I love it, cow, goat, sheep, water buffalo, it’s all good… even when it’s bad, it’s still good. Runny, bleu, hard… mmmmm, give me a good French loaf and a bottle of wine and don’t ask to share.
What are you most grateful for in life? My family (and this absolutely includes my husband!). I work long hours, nights, weekends and holidays and not only do the just roll with it, but they are always supportive and encouraging. Actually, my Dad and husband can’t wait to quit their day jobs and come work for me! (Can you say delivery driver, counter help and dishwasher?)
If you were to plan your own wedding, or re-do your wedding, what elements would be most important to you? I was an “encore” bride just a couple of years agoand for us (and we’d do it again!) it was all about the food and wine. That being said, I did an event last year with Anna Hernandez of Whitebird Ceremonial Dove Releases and I SOOOO wish we’d incorporated the doves into our ceremony. It was so moving I almost cried… that hasn’t happened since the last amazing piece of cheese I ate!
What advice would you can give to brides and grooms getting married today? Sort out your priorities and pare down your guest list. You can do amazing, crazy details when you have 50 guests that just are out of the question when you have 150.
Anything else you’d like to share with Real Weddings Magazine’s brides? A new trend that I’m seeing that is helpful in keeping your vision on track (and defining your style) is to create an inspiration board. It’s a great way to have pictures of what you like in one place so your vendors can get an immediate feel for your vision and aesthetic.
Find out more about Carissa on her Web site: SugarAndSpice.me. Call her at 916-952-5253.
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Red Velvet, Vanilla, Chocolate, Lemon…cupcakes have forever found a place on the reception dessert table. Cute and convenient, they are the perfect alternative to the traditional wedding cake. Now Bella Cupcake Couture brings you a new way to add even more flair to these sweet confections.
Dress your cupcakes in these chic textile-inspired wrappers created by Carrie Middlemiss. After becoming a casualty of the current economic climate, Carrie took her love of cupcakes and came up with this great new product. As she likes to say, she went from “pink slips to pink frosting.”
The designs come in both standard and mini sizes and showcase a variety of patterns, including florals, swirls and damask. Color options range from bright chartreuse and soft blues and pinks, to elegant black and whites and yummy chocolate brown.
And they are eco-friendly! All the designs are printed with soy ink on recycled linen paper. The business manufactures all their own wrappers, so customers have the options of custom designs and logos if requested.
How will you express yourself with your wedding cupcakes?
Check out Bella Cupcake Couture at bellacupcakecouture.com.
Blog Post by Always a Bridesmaid Columnist Darren Elms.
Photos courtesy of Bella Cupcake Couture.
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Let me start this out by saying, “I ate the entire box in 1 day!” Yes, it’s true; I inhaled an entire box of Delysia truffles in a period of 8 hours!
How can any girl resist a perfectly wrapped box, with a beautiful bow, filled with artistically decorated little truffles?
Actually, when I first saw the box, my initial thought was that the package looked identical to a jewelry box. With the odds of the contents being either chocolate or jewels, that sweet little box didn’t stand a chance…
Delysia chocolates come in every flavor imaginable and range from the traditional milk and dark to the unique curry and liquor! In fact, if Delysia doesn’t have a specific flavor you’re looking for, they will try to create it for you! Now, that’s service!
Personally, I’m always a fan of white chocolate, but every flavor was equally as delicious. I’m excited to try the truffles from their “Childhood Collection,” which includes flavors of pb&j, s’mores and ice cream!
Each box purchased can be personalized for any occasion with coordinating bows, chocolate designs, truffle flavors and personal messages.
Plus, all of Delysia’s truffles are handmade Parisian-style, preservative free and are filled with the freshest of tasty ingredients. These charming treats are the perfect little gift to sweeten up any day!
Experience these delectable truffles for yourself at www.delysia.com
Blog Post by Aimee Carroll, resident Girl Tested, Bride Approved Columnist.
Photos courtesy of Delysia Chocolatier.
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We recently asked pastry chef, baker and dessert-maker extraordinaire Carissa Jones of Sugar and Spice and… to be a guest blogger on our site and to share some of her knowledge and ideas with our brides. She graciously agreed and here’s her first entry…yum!
According to Paula Frank, editor of Baking Management, there is a growing trend toward “mini indulgences” and traditional flavors with an “innovative twist”.
This is a great trend to consider as you plan your wedding desserts. Work with your baker to develop a menu that will work for you and your guests. Below are a few points to discuss and consider as you develop the perfect ending for your special day.
- Consider a small “cutting cake.” It’s a beautiful nod to tradition and will not only be a sweet focal point to a dessert bar, but it will also allow your photographer the chance to capture that sweet tradition of cutting the cake together as a couple.
- Small bites can offer a little something for everyone.
- I usually recommend 3-4 small bites per person, but depending on the dessert selections you may be able to scale this down to 2-3. (A chocolate mousse shot glass is going to be more satisfying than a single cookie or tartlet.)
- This is a great opportunity to have dessert options for anyone in your wedding party who may have allergies to specific foods.
- Think about your family’s traditions. Does Grandma make an amazing pecan pie, does Mom make yellow cake with chocolate frosting for everyone’s birthday, does your sweetie LOVE peanut butter? All of these are possible sources of inspiration for your wedding desserts. Nostalgia is never underrated!
- Incorporate your wedding colors! Depending on your wedding colors, nature offers a great variety of fruits that can be used to add pops of your wedding colors to your desserts. In the absence of a specific color, talk to your baker about using colored chocolate decorations to achieve the impact of color with an edible garnish.
About Sugar and Spice and…
Sugar and Spice and… creates desserts as unique and special as you and your event. They believe you CAN have you cake and eat it too, but you can also have mousse, pies and tarts, crème brûlée, or éclairs! Special events are just that, SPECIAL and nothing says PARTY like those sweet little bites at the end of the party.