INSPIRED :: Herbs and Spices Dessert Print Piece

We’re fortunate to have made a pretty incredible business for ourselves planning such special moments for people and corporations. While it’s certainly not all a walk in the park, it has some insanely delicious perks {read: we get to taste a lot of cake. A lot.}. Today’s story is from our current Seattle Met Bride and Groom Magazine print piece we styled with a number of impeccable Seattle bakers {all captured by Dennis Wise Photography}.

Naturally sampling herbed lavender and lemon sable cookies, pine-glazed donuts and airy confections and baked delights was part of the job! What’s better than assorted glazed, shimmering and powdered desserts topped with loose lavender, fresh figs and candied crumbled walnuts? Teeny tiny vials of flavored and infused sea salts wrapped up in brown paper with a hand-written message to send home with guests was what we had in mind. Learn how to make ours after the photos!
Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print ShootHerbs and Spices Dessert SpreadHerbs and Spices Dessert SpreadAnyone hungry yet?Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot

Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot Herbs and Spices Dessert Print Shoot

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The Centerpieces  Chai tea and white chocolate mousse cake with notes from the Indian blend—ginger, clove, cinnamon, and cardamom—by Decadence Custom Cakes (206-909-3789,decadencecakesbydan.com) and raw, vegan, gluten-free pumpkin pie with a cacao brownie base by Jodee’s Desserts (206-525-2900, jodeesdesserts.com)

The Bites  (clockwise from center) Gingerbread bars with orange zest and cardamom from the mobile sweets unit Street Treats (206-714-9535, streettreatswa.com), the Sweet Side’s (206-778-4787,ilovethesweetside.com) lemon and lavender sable cookies, and custom-made yeast-raised cinnamon twists finished with pine-infused glaze from Top Pot Doughnuts (206-323-7841, toppotdoughnuts.com)

The Extras  Valley and Co (206-250-2055, valleyandco.com) crafted take-home jars filled with herbed sea salts and spiced pink Himalayan salts.

HOW TO MAKE OUR INFUSED CITRUS SEA SALTS ::

Zest two large oranges and dry the rinds on parchment paper on a sheet pan in the oven on 200 degrees for about 15 minutes. Stir halfway through. Pour sea salt {we used 1 lb.} into a sauce pan and heat up on low head, slowly stirring. Add the citrus rinds in batches stirring constantly until they’re all warmed. Store sea salt in an air tight container.

HOW TO MAKE OUR ENJOY KRAFT PAPER TAGS ::

Take a roll of light Kraft paper {or painter’s paper – we get ours at Home Depot}. Cut the roll into 12″ strips sized to 1/2″ wide. Write your message along the paper starting from the left-hand side, being certain to leave room on the end to trim.  Take one end of your strip and tape to the back of whatever container you’re using. Tape into place. Wrap the rest of the paper half way around the container taping the back with double sided tape and allowing about 3″ of the end of the paper to be loose like a pennant. Trim at an angle.

Kinda cute, right?

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