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It was Nia's 21st Birthday party at Morgans Hotel in Swansea last wednesday and to celebrate her mother asked us to make a Pink Wonky Birthday Cake. We had a bit of a cake emergency, once the cake was collected but it was quickly solved and final result looked amazing.
Preparations are underway for the Margam Orangery Wedding Fayre, which is being held on Sunday 23rd January 2011. As this is our first wedding fayre for 2011, Sian and the team are busy putting together the finishing touches of the La Creme 2011 Wedding Cake Collection.
We only have a limited amount of dates remaining for 2011 so if you would like to arrange a wedding consultation please don't delay.
Contact Sian on 01639 813166 or email [email protected].
Sian recipes for January's Swansea Life magazine are a focus on Baking.
Recipes include Iced Ginger Cake, Blackberry & Cinnamon Cake and Chocolate Brownies.
So dust off your whisks and your spatulas and get baking. There are lots of programmes on TV at present focusing on baking - including the Great British Bake Off. Why not get out that old cookery book, look up an old favourite recipe and give it a go.
Rediscover the joy of Baking and pass it on to the next generation.
If you would like to download Sian's recipes then click on the following link :
Download Lets Get Baking by Sian Hindle
In Wales, when something tastes nice, its "Lush".
But when it tastes really nice, its "Cowin Lush".
"Cowin Lush" is a phrase that has often described our desserts, especially our cheesecakes.
So much so that we have decided to launch a range of "Cowin Lush Welsh Cheesecakes", made from fresh cream from the Lush Pastures of Wales.
Try an udder one from our range of flavours :
Banoffee, Blueberry, Strawberry, Raspberry & White Chocolate, Turkish Delight, Cookies & Cream, Welshcake, Chocolate & Orange, Baileys.
The branding was launched at the Royal Welsh Winter Show in November and the response from the general public was very encouraging as we sold over 2,000 individual cheesecake cups in 2 days. Pictured is Sian and Mel at the show:
Coming to a food festival near you in 2011
Watch out for "Cowin Lush Welsh Cheesecakes"
For more information and to order contact
Ian on 01639 813166 or email [email protected]
Petit Mont Blanc recipe written by Sian and featured in the South Wales Evening Post.
A popular New Year dessert is the French “Mont Blanc” – so named because it should resemble the snowy peak. Made from meringue, fresh double cream and sweetened chestnut puree, it has the advantage that it can be made in advance and assembled at last minute. Make these with mini meringues or with larger nests to make a larger dessert.
Click on the link to download Sian's recipe Download Mont Blanc
It is a great time to be an Ospreys supporter and its a great time to turn 18.
Big Dom was 18 just before Christmas and to celebrate we made an Ospreys 18th Birthday Cake.
There are two big games coming up for the Ospreys in the Heineken cup - so come on the lads !
We are all behind you.
