If you`re looking for another way to get your hands on Sugar Doodle`s cookies, look no further than the delightful High Tea located in Farriers Centre (53 Constantia Road) . They have got delicious treats on offer and my gingerbread families have reported that they are loving their new home and that the smell of the coffee is so enticing that it takes every bit of self-control not to jump down from the shelf and go grab a cup… 🙂
If you`re looking for a place to catch up with a friend in a tranquil setting, head to High Tea. It`s a hidden gem and well worth a visit. Their website is very informative ( http://www.hightea.co.za/ ) and their Facebook page is kept up to date by regularly posting photos of their delicious food ( https://www.facebook.com/HighTeaCakeShop )
Hands up if you loved eating Iced Zoos as a kid? That`s everyone, right? The real question to debate will be around how exactly you ate your Zoo….
A quick Google Search pulls up a number of blog posts on the topic with my favourite being from the blog willworkforbiltong: “First you nibble the exposed cookie around the icing. Then you lick off the iced animal. After this it was up to your own discretion. Either you could lick the coloured icing off the leftover biscuit, followed by the biscuit itself, or you could finish off the whole cookie in a couple of bites. Thinking back about this, eating them this meticulously must have stopped us from scoffing the whole box in one sitting, which is what I did with Romany Creams on a regular basis.”
Something we will all be in agreement on is the fact that the animals have become less and less identifiable over the years and are close to being blobs. Good for the imagination I guess but other than that, it`s quite a sorry sight! If you don`t believe me, check this out:
I have decided to remedy the situation by creating new-and-improved Zoos. I had fun on this project as it bought a whole bunch of my childhood memories flooding back. I am just short of a springbok cutter so if you happen to stumble upon one, please let me know .
Recently I provided some cookies for a styled shoot Fox&Co was doing. The brains behind the brand is Fennec Deuchar who I went to school with. She launched her company in 2011 which specializes in event styling and flowers. She has got such a fresh approach and style, and is one to keep an eye on. Check out her website for more info: http://www.foxandco.co.za/
On Saturday, 14 September I went off to the wonderful Blue Bird Fashion Market armed with a boot-load of Sugar Doodle cookies. It was a great experience to be around a bunch of creatives and I really enjoyed the opportunity to sell my goodies and see people`s responses about my things. I have found this part of the business quite hard – creating something and them having people critique it. Luckily for me there were lots of ladies oooing and aaaahing about my cookies. My favorite customers are the kiddies (well their parents as they are the ones with the moola) and nothing touches my heart more than a kid`s face lighting up as they chose their cookie… gingerbread boys and girls, sweet pink bunnies and smiling dinos were all hits.
I had the privilege of contributing some treats to a styled shoot this week. The theme was Blush, Emerald & Gold with a touch of 1920`s. The brains behind the gorgeousness were Lauren from Lauren Kriedemann Photography and Coral and Chantell from Green Goddess Flower Studio. I hadn`t worked on something like this before and I must say, it was amazing to see what goes on behind the scenes! A number of people contributed to the shoot and the results were just breathtaking. The shoot was also featured on The Pretty Blog which can be seen here – http://www.theprettyblog.com/wedding/romantic-blush-emerald-inspiration/
Vanilla sponge with chocolate ganache and fresh flowers