So this is our Buvette, we are meant to be taking it over in December but will only open next year as we will be knee deep in snow by then, although we do have plans to open for the two weeks of holidays in February and just do Vin Chaud (hot wine), Chocolat Chaud (hot chocolate) Crepes and Gallette (Savoury buckwheat pancakes). But we'll see. Still lots to do before then - change the kitchen, get the licenses, buy the stock etc etc.
In the meantime I am practising my cakes and I never thought I would hear my family say - NO please NO MORE| cake. Hahahahaha. We are going to launch ourselves in the children party business. There is absolutely no one here who does this except Mac Donalds - UUuuugggghhhh.
So I am practicing my cakes, I did this 20 years ago in Hotel School and my goodness it is so frustrating to get the right formula. I made the fondant for this cake but have decided to just stick to coating the cakes in ganache, which is frosting made with white or dark chocolate and cream as nobody likes the plastic icing anyway.
A bit basic, stuck to a Halloween theme. Next week have an order for an American cake so keep watching this post and we'll see what happens. Wish me luck.
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