Category Archives: Cakes

Vendor Spotlight: Peridot Sweets

Tiffany Jones is the owner of Peridot Sweets (pronounced “pear-ri-dough” after her birth stone) and she and I have known each other for over 6 years now.  We worked together at the Four Seasons Hotel here in Las Vegas many years ago. Originally from San Diego and trained at the California Culinary Academy (Le Cordon...

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Wedding Word Wednesday: Buttercream

Buttercream:  A classic icing that can be used as filling and finishing cakes.  Most professional kitchens use a meringue-based buttercream, which gives it a silky texture.  It is best enjoyed at room temperature due to the high butter content (since butter solidifies at cold temperatures).  Buttercream is used to decorate cakes that have intricate piping...

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Wedding Word Wednesday: Fondant

Today’s word is Fondant:  A pliable, dough-like icing used to decorate wedding cakes.  It provides a smooth finish and is irreplaceable in creating the cleanest, most modern of looks.  Because of it’s consistency, fondant can be used to create edible figures and a variety of different textures (such as ruffles) on cakes. -Thanks Tiffany Jones...

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RandyLover!! - February 22, 2012 - 6:31 pm

When is Randy to the Rescue’s Vegas trip going to air?

Anonymous - February 22, 2012 - 9:17 pm

I’m not sure about the air date but the show is set to debut in the summer.

Ombre Weddings

Photo credit: People.com I’ve been in love with ombre since I first laid eyes on Gwen Stefani’s pink silk faille John Galliano wedding dress almost 10 years ago. Back then, I had no clue this had a name!  The word ombre comes from fashion and means a graduated variation in color. Basically, a color fades...

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Efbridal - January 30, 2012 - 8:36 am

Fantastic information

Angelica - January 30, 2012 - 8:46 am

I want everything in my life to be ombre right now!! So pretty!

Emily Ku - January 30, 2012 - 8:58 am

I’m in love with the ombre flowers! *Swoon*

How To Freeze the Top Layer of Your Wedding Cake

Some couples still follow the tradition of saving the top layer of their wedding cake to be enjoyed at their first year anniversary. If you would like to follow tradition, here’s the right way to do it. I asked pastry chef and cake designer Tiffany Jones of Peridot Sweets for the right way to freeze...

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Lasvegasvenue - January 22, 2012 - 1:06 pm

OMG! I didn’t know this trick about first freezing for about an hour uncovered. Thanks for the tip!
Joan
Allure Gardens Banquet Hall

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