My first wedding of the season, held at Osborn Castle also known as “Catrock” in Garrsion, New York, brought a beautiful bride in which a careful and thoughtful hand in planning all the details were part of her enjoyment. When we first met, she said, “I know …I look like Reese Witherspoon”. And she did, and as we began to work more and more together the famous Oscar winning celebrity image ceased to exist in my mind, and was replaced by a sincerely excited and somewhat nervous bride. All enjoyable.
People often ask if we do just the chocolate…the answer is “NO” we are a full service boutique agency as my career started as a pastry chef and caterer…we continue to cook and serve and manage the entire wedding, and received a really lovely and thoughful thank you note- and a “WOW” text the next morning. For me, during the entire day I always focus on the end…at the time when most guests are thinking nothing can “best” the dinner- what’s left- bad wedding cake? Forget it- lets keeping dancing and have another cocktail.. We strive to give them a delightful dessert or a really scrumptious piece of wedding cake made from scratch. The compromise you ask?
We use only the best of quality ingredients, bake and mix from scratch and refuse to add or use ingredients that make the cake more stable for highly detailed decor- but taste like crap. Sorry, but you have all had a slice of that before…the cake can stand out for two days and nothing happens to it- but the inside is sugar paste and scary taste.
Robyn and Kevin and I tasted and planned out all the details of the cocktail party along with the seated dinner down to the cake which was two tiers on a hob nail cake stand she owned as part of her collection. During the rush – I forgot to snap a photo of the cake- so for that I apologize in advance, but will make it up to my readers with a cookie recipe that i never give out…the wedding cake photo is by Maggie Henzel-Neel www.photosforyourwedding.com
CRISPY CHEWY CHOCOLATE THINS
RECIPE: makes about 4 dozen
ALL PURPOSE FLOUR- 1 1/2 CUPS
DUTCH PROCESS COCOA POWDER- 1/2 CUP
SALT- 1/2 TEASPOON
UNSALTED BUTTER- 2 STICKS SOFTENED
CONFECTIONER’S SUGAR- 1 CUP
PURE VANILLA EXTRACT- 1 TEASPOON
EGG GRADE A LARGE- 1
COARSE SANDING SUGAR- FOR SPRINKLING
Sift together flour, cocoa powder and salt into a medium bowl and set aside
Put butter, sugar, egg and vanilla into a mixing bowl fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.
Reduce speed and gradually add flour mixture until just combined.
Transfer dough to a 12 x 16 piece of parchment and roll into a log about 1 1/2 inches in diameter and chill 2 hours till firm enough to cut into disks.
Preheat oven to 350 degrees, brush tops with water and sprinkle with sugar.
Bake until set about 15 minutes. Cool and store airtight up to one week…
if you can stop eating them.
Have a slice of Robyn’s cake: