Ladybugs galore

This weekend we made an array of baked goodies decorated with ladybugs for a child's birthday party.  Cupcakes with green grass and little ladybugs (all edible of course!), cakepops and an all over dotty spotty ladybug cake.

T&B
x

Andrea and Bruce's wedding at Full Moon Resort

Last Sunday we had the pleasure of making the flowers and cake for Andrea and Bruce's wedding at the beautiful Full Moon Resort in upstate New York.
The bride and groom wanted a wildflower, freshly picked from nature looked (which we love!), and worked perfectly with the outdoor ceremony and the amazing barn that the reception was in.

We hope that you had a wonderful day Andrea and Bruce - we were happy to see that as the cermony was about to begin the grey clouds that had been hanging around all day broke and the sun shone through! : )

Congratulations to them both, and we were so happy to be able to work with them!

Thanks!
T&B

An English Wedding

On Friday 20th May my Mum got married at home in England.  It was a very low key affair.  But no wedding is too small for the bride to have a bouquet!  Made from flowers picked in my Mum and her now husband John's garden, the bouquet was simple yet did the job perfectly.  It was a beautiful day and I was so very glad to have been there.

(Tea in the garden followed the ceremony. The cake was wrapped in my cake bunting!)

Congratulations Mum and John!
Tashi x

V&M Wedding - Wedding Cake

We were very excited to make a delicious and giant wedding cake for Vanessa and Martin's May wedding at Columbia University's Faculty House.

The cake was a four tier pound cake, covered in rolled fondant. The cake was slightly taller than 2 feet and decorated with sugar flowers and petals dusted in edible gold. Each tier was then decorated with gold ribbon.

The cake came out great, and we just know that it was delicious!

If you would like to see more pictures of other cakes T&B have made, check out our website http://www.tashiandbobo.com/

Thanks!
T&B

Everything Butt Art Cake!

T&B had a great time making a cake for the Everything Butt Art officil book launch a few weeks ago. The book teaches children how to draw fun animals using the shape of a BUTT!

We used the techniques in the book to draw and make the animals for the cake, and can definitely tell you that the book is easy and fun to use!



Everything Butt Art cake


















Zebra drawn and made using the Butt Art instructions



Cake with animals made using the techniques in the book



The author Brian Snyder with his wife Becky







 


Everyone enjoying the book launch






Check out the book: Everything Butt Art at the Zoo and their awesome IPhone app!

The cake came out really well, and the party was a huge success!

Thanks!

Pola

All aboard for a Spring wedding

We were really excited to make beautiful flower arrangements for Bride Robin this past Friday with her wedding aboard a boat here in NYC.  The colours were inspired and designed to fit the location, using a few pieces of greenery from the Tashi & Bobo garden and the rest were sourced from the flower market here in the city.

Now for the fun stuff - the pictures:

 

 (the beautiful boutonniere)

 (The table flowers)

 (Flower girls head piece)

 (The cake - yum!)

For more pictures check out our Tashi and Bobo Facebook page.

More wedding show pictures

We have been so busy this week, that we have neglected to post anything new!
So while we upload the pictures from this weekends events, here are a few more from last weekends wedding show.  Stay tuned for more pictures!

Yesterday's Bridal Show

Here are a few pictures from yesterdays My Freaking Wedding Show!  We had a blast meeting the brides and also the other vendors.  Brisa, who organized the event did an amazing job... and we hope to take part in some of her future shows!  Thanks to all of you who stopped by.  Now for the photographs.

 (The flowers take a  ride on the train  from CT to the wedding show!)

 (Our little table display - pretty in pink!)

 (The beautiful cake was center stage!)

 (Pola's handmade sugar flower.  Beautiful!)

Check out some more pictures on our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo

Thanks again to the My Freaking Wedding Show organizers, you were great!

T&B

Edible Real Estate...

What better way to celebrate your first birthday in your new house than with a HOUSE CAKE!?

Tashi and Bobo made our very first house cake a few weeks ago, and it sure was an adventure. Building a house cake is a more complicated than putting together a typical round stacked cake. Since a lot of the pieces have to be made ahead of time and then assembled once the actual cake part is built, putting together a little paper model is helpful.

House Cake

We used large wafers for the walls and roof structure, marzipan for the trees and rocks, fondant for the road, and fast hardening sugar paste for the balconies and other structural elements.

The walls of the house were made from peanut butter flavored candy coating, while the roof was covered in dark chocolate. And of course, the whole cake was given a heavy dosing of white icing for the snow that covers the house.

If you're in the market for some edible real estate, contact us for more info and a price quote!


For more ideas and to see what else we can do, check out our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo



T&B

Need a map?

Last week Pola made this amazing cake for a client to give to her fiance for his birthday. He is into hiking, hence the map - a hand drawn topical map of the Pine Hill, NY area, with a red "X" at the Full Moon resort - the location where the couple will be getting married later this year.

For more ideas and to see what else we can do, check out our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo

T&B

Dotty cake

 (The cake photographed at my house with my crazy kitchen floor - hopefully soon to be ex-kitchen floor!)

It's was our friend Beret's birthday yesterday and it's Pola's husband Matt's birthday today!  Happy Birthday guys!  But, Pola, our cake queen was away at wedding yesterday so could not make a cake for the birthday pair.  That left me to make it... and well, let's just say that I am the flower person of Tashi and Bobo!  So, I made a chocolate fudge cake and covered it in jelly beans.  Certainly not my finest creation, but I think that it looks fun so I thought that I'd share a picture with you!

Tashi x

Feeling fruity!

I was trawling through the pages of numerous fashion blogs yesterday for work when I came across Anna Dello Russo wearing an amazing cherry head band back in September 2010 and it reminded me of the cake that I made for Pola's bridal shower.  It was a scrumptious Delia Smith recipe.  I love Delia!  For you over her in The States who don't know her, Delia is British institution, with numerous cooking and baking books and so many TV shows.
I have included her recipe below.  I did make double the serving as I wanted to make a tall cake as there we lots of ladies to feed at the shower!
The fruits aren't really seasonal right now - but with the sun shining outside you'll have to forgive that summery feeling I have today!!

Ingredients:

6 oz (175g) self raising flour
(I haven't been able to find self raising flour here in the US - so instead for 100g/each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt)
1 rounded teaspoon baking powder (this is not included with the above)
3 large eggs
6 oz caster sugar
6 oz butter at room temperature so it's very soft
1/2 teaspoon vanilla extract

For filling:

8 oz (225g) raspberries
3-4 tablespoon of soft set raspberry jam
1 x 250g tub of mascarpone
1 x 200ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract

To serve:
A little icing sugar
(That's what Delia said - I actually used some of the creamy filling then piled on the fruit)

Pre-heat the over to 170 degrees C

Method:

Take a very large mixing bow. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort.

What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed.

To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked.

Next, remove them from the oven then wait for about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, leave the sponges to get completely cold, then add the filling.

For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract.

Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

Enjoy the sunshine while it lasts! : )
Tashi x

Flower cake for a fun hair stylist

Tashi and Bobo was proud to make a beautiful flower inspired birthday cake for Agnes, a hair stylist at the Jasmine's Hair Salon (33rd and 10th Ave).

The cake was red velvet with a dark chocolate gnash filling, moistened a bit with dark rum, and frosted with dark Dutch chocolate frosting...YUM!

We then decorated the cake with a TON of flowers...sugar and marzipan flowers, of course! All edible!

The cake was a huge success, and Agnes was able to take some of the sugar flowers home with her as a keep-sake.

This cake serves approximately 15-20 people. 

If you would like one of your own, contact us at: Pola@tashiandbobo.com

For more ideas and to see what else we can do, check out our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo

T&B

3rd Wedding Anniversary Cake

This is LONG overdue...but several months ago Tashi and Bobo were asked to make and deliver a SURPRISE 3rd wedding anniversary cake to a lucky and unsuspecting wife during her lunch hour at the office!

Although traditionally the third wedding anniversary is supposed to be celebrated with gift of...leather or crystal...we think that cake is a MUCH better alternative!

The cake was shaped like a large "3" and it was iced with cream cheese frosting and decorated with marzipan and fondant flowers...all edible!

The delivery was one of my favorites because it was a surprise to the wife, and an office full of people gets very happy when a large cake arrives!

We hear that the cake was a hit, and that the anniversary surprise was a huge success!

This cake serves approximately 30-35 people. Please email us at Pola@tashiandbobo.com for further details and prices.

For more ideas and to see what else we can do, check out our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo


T&B

CAKE POPS

Cake pops...cake pops...who doesn't love cake pops!?!

If you haven't heard of these little guys yet, then you haven't LIVED!

Cake pops are amazing little bite sized pieces of cake, stuck on a lolly pop stick and sprinkled with...whatever your heart desires!

Tashi and Bobo had the pleasure of making a few of these bad-boys for a Bliss Spa holiday party a few weeks ago, and they sure turned out cute!

The cake pops we made were chocolate cake dipped in dark 60% cocoa chocolate and sprinkled with salted sunflower seeds, sprinkles, or a mix of the two. We threw in a few blue sprinkles to keep in theme with the Bliss Spa colors.

Each cake pop was then wrapped in a clear baggie and tied off with twine. The batch turned out...dare we say...pretty cute and very tasty...and we hear that the holiday party was a huge success!

Let us know if we can make any of these fun little portable desserts for you! They're perfect for a party and as favors (since your guests can easily take them to-go).

Email us at pola@tashiandbobo.com for further details and prices.

For more ideas and to see what else we can do, check out our website: http://www.tashiandbobo.com and our FB page: http://www.facebook.com/tashiandbobo

Thanks!

Pola