f ood fads may come and go, but a touch of confectionous class is for life. Hence, the delish magnificence that is the macaron. If the Greek word for ‘blessed’ is ‘makarios,’ then this is most definitely the niblet of the angels. The macaron of Paris is considered a delicacy - its batter composed of finely ground almonds, a snowy cascade of sugar, and feathery peaks of egg whites. Once the cream component has been cooked, the result is a dense, delectable dessert perfect for serving or scarfing on the sly. a sweet back in time
w hether it costs you an arm and a leg or just a night of baking with the gals, a midnight sweet table just might be the ultimate in feel-good decadence. The combination of the dark sky and the dark chocolate is bound to make you feel sumptuously romantic. However, a nice way to set your table apart is by adding a touch of exoticism. Whether you’re looking to appease your Canadian in-laws, harmonize your Hawaiian motif with the cuisine, or satisfy your love-affair with French desserts, as long as it tastes heavenly and creates a visually unique display, it has its proper place at your midnight sweet ta
r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal, illustrates the merits of going upscale with such an unpretentious dessert.
t raditional wedding cakes are not for everyone, despite being spun from vanilla clouds and birthday frosting. While spicier cakes are on the market, you may choose to nix the thing altogether and favour something on the humbler side of sweet. Because cupcake tiers have become the knee-jerk alternative, it’s absent on this list but should probably remain on yours.
k eep one step ahead of so trendy, gosh-darn cute candy bars and create a honey of a reception with off-kilter, in-house sugar shacks. The trick is to give your young-at-heart guests all their unpretentious taste buds ever dreamed of, without encouraging their best pigs at the troth impression. As long as you have an arena of aesthetic finesse up your sleeve, your hallows eve inspired treats will emit Godiva-like divinity. Gorging on feel-good junk and riding that sugar-high has never felt so decadently Parisian. feeding stations - storing for winter
y ou can shoot for decadence and scale a spiffy patisserie down to size, stick it in the corner and rock the richest petit fours you can get those eager little paws on – everything from individual pumpkin crème-brulees to bite-size, flourless chocolate cakes. Or, you can go easy on your queasy belly. Indulgence dipped in a cream cheese ganache is a beautiful thing, but if an infinite-course meal has got you re-thinking the infinite-layered cake, if the affair’s more summer breeze than winter hibernation, or if health food’s your whole deal, that heavy-laden candy-course is probably looking less than
a silvery fork cuts into a gold-gilden crust, showering a fine-bone plate with buttery flakiness and bejeweled twinkling filling. Every mouthful is an Appalachian folk song, every escapist drop, a flock of four and twenty blackbirds. A decadent alternative to cake-ification, pie à la mode conjures up scoops ‘n’ slices of grandmum hugs and aubergine picnics– tastebuds and tummies leave basking in an afterglow of sugary spiced satiation as deep-dish gratification sets in.