Vocabulary to learn after watching the video :
I’m going to start decorating
I’m trying to get some basic structure
It’s going to be my focus on this tier
Have a slightly more difficult shape, they might have a shorter or more delicate stem
Tie them together
It gives me more stability
I’m putting my bunches as I go
You can make them ahead of time
Overnight or for a few hours
I can use pins to keep the bunches in place
If it’s not working exactly you can just rotate the cake
Little florist vases
Gorgeous kind of purple-red color, all really rich colors that work well with the chocolate
Wrap this florist tape
Stops them from losing moisture
I’m a real fan of keeping things simple
Don’t over complicate things by buying loads of different flowers
Choose a few and you will get the modern contemporary look
The wonderful wafer-thin French pancakes called crepes fill a niche in contemporary dining. Made with light sauces and fillings, they suit today’s passion for healthy fare.
The word crêpe refers both to the individual pancake and the filled creation. Fast to assemble and ballooning with a voluptuous variety of savory fillings – fresh vegetables and herbs, seafood, poultry, and meat crêpes can serve as appetizers, first courses, and entrées. Filled with seasonal fruit, souffles, sauces, sorbets, or ice cream, they become sumptuous desserts.
Savored for centuries, crêpes are celebrating a revival today, with crêperies opening throughout France, America, and elsewhere in the world.
The word crêpe is French for pancake, from the Latin crispus, meaning crisp. In France, crêpes were originally called galettes crêpes, meaning flat cakes. The French pronunciation of the word is with a short e, as in bed.
Crêpes originated in Brittany, the northwest region of France, where they rarely had fillings and were used as bread. Until about one hundred years ago, all crepes were made of buckwheat flour. Read more @ Epicurean.com