We are busy preparing for the Royal Welsh Winter Show on Monday 28th and Tuesday 29th November and inspired by the BBC programme Frozen Planet we are in full swing making pengiuns, snowmen and snowflakes as cake toppers.
Send us an email if you are interested in ordering any cakes for Christmas. The order book will be closing on 5th December but cakes will be available to purchase throughout the Christmas period from our Winter Chalet in McArthur Glen in Bridgend.
This Saturday the Ospreys are playing the Scarlets at the Liberty Stadium, kick off 6.30pm. All the world cup stars for both sides will be on show.
To help celebrate the evening the Ospreys are hosting a Welsh food fair in the supporters village from 4.00pm and we have been asked to come along. As its bonfire night we thought we would sell toffee apples as well as Ospreys cake pops, cups cakes and chocolates.
To help publicise the event we had two special visitors to our factory this week - Shane Williams and Ryan Bevington.
To read more about the event, follow the link to the Ospreys site
Its the final of the Welsh True Taste Awards 2011 in Llandudno on Thursday Evening.
We have been shortlisted for our Frangipane Mince Pies and we will find out on the night whether we have won Gold, Silver or Bronze. It promises to be a geat evening celebrating the successes of Welsh food and drink companies.
We have new packaging in the design stage for our boxes to incorporate the new award - so watch this space for an update later in the week.
Orders are being taken for Christmas but we are anticiapting huge demand and a shortage of time to make them all. So don't leave it until the last minute to order.
Follow the link below to download the recipes demonstrated by Sian at the Neath Food & Drink festival 2011.
Download Food Demonstration Recipes 2011 in pdf
Download Cookery Demonstration Recipes 2011 in word
St.Davids Church in Neath is a perfect setting for cookery demonstrations. There was a wonderfully warm atmosphere in the church and the feedback from the general public was very positive.
If you have any questions about the recipes or would like any advice then send Sian an email [email protected] or telephone on 01639 813166.
Our latest wedding creations have been a macaroon tower, a 2 tier ruffled ivory wedding cake and a mini croquembouche. We also supplied bespoke desserts of raspberry shortbread hearts. The setting was amazing, set on a private estate in Rhos near Pontardawe.
We are now taking booking for 2012. The next consultation date is Saturday 29th October 2011. Send us an email on [email protected] to book a timed slot or telephone 01639 813166.
Make sure you check out our website www.lacremepatisserie.co.uk to see further examples of our wedding cake creations.
It has been a busy time over the last six weeks baking wedding cakes. One of the most spectacular cakes we baked was for a wedding at Oldwalls on the Gower in Swansea.
The cake was a chocolate cake cone with yellow flowers standing over one metre tall.
Sam (the resident Chef at Oldwalls) said that "it was the most amazing wedding cake he had ever seen".
This weekend is the official launch of our wedding diary for 2012. We are now open for orders and Sian will be at Margam Orangery on Sunday taking bookings for consultations for 2012 weddings.
Margam Wedding fayre is Sunday 4th September from 10am until 4pm.
We have just returned from selling our Cowin Lush Welsh Cheesecakes at the Royal Welsh Show and we would like to say a big Thank You to all our customers, who were so very generous in their praise for our cakes.
The challenge is on to find a distributor for our cakes in Mid Wales so that we can supply people all year round. Any suggestions kindly received.
Sian is working on a range of products that we can send through the post and if anyone is interested in signing up for our newsletter I will keep you up dated about our progress in the coming weeks.
We can also use the newsletter as a means to inform you of any special offers we have and we can advertise our Christmas brochure (nearer to the time).
One product which is most certainly postable and is definately going to be a hit this Winter is our Frangipane Mince Pies. They have just been nominated for a Welsh True Taste award and we will find out in October how we got on.
These are a perfect gift for the foodie in you life.
It is Cardiff International Food Festival this weekend. The event runs from Friday through until Sunday and is held in the Cardiff Bay area.
Why not come along - there will be lots of food and drink exhibitors - a champagne bar and live music.
We will be selling our Cowin Lush Welsh Cheesecakes.
The Ice House in Swansea was host to a rather special party last month.
IBM are celebrating 100 years and we were asked to bake a birthday cake for the occasion, using their company logo.
One of the great things about our business is that every cake we make is bespoke for each and every individual customer. Sport is definitely one of the most popular choices when individualising a cake and last week we had a cricket cake for an 80 year old gentleman and a Nike Le-bron shoe for an 18th Birthday.
The cricketer (minus his hair and his hat) sat watching proceeding for a couple of days, propped on a foam block :
The Le bron Nike shoe and shoe box was more of a challenge but we were delighted with the end result. More importantly, so was the customer.
Make sure you check out our new website www.lacremepatisserie.co.uk to see examples of all the different types of cakes we bake.
