January Newsletter

January can seem like a long, dark month in the Northern Hemisphere but it is one that I think is secretly relished as a slightly quieter month by all those working in the wedding industry! Sometimes a little time with few orders allows you to catch up, take stock, try new things and plan for the year of business ahead. Here is a little of what we got up to this month…

Sample boxes:

January was sample box month and we were delighted to send delicious tasting packages to many of our 2017 brides! This month’s boxes included some of our most popular flavours such as Lime, White Chocolate Pistachio; Champagne, Elderflower and Strawberry; and of course what has become a signature flavour, Guinness Chocolate with Roasted White Chocolate! Our next dispatch is scheduled for late March.

Classes:

Off-peak wedding season is a great time for us to host some classes. We offer private 1-2-1 tuition, allowing clients to pick exactly what they wish to learn. I had a lovely day with Melissa from the UK, teaching techniques including smooth chocolate ganache, semi-naked buttercream, macarons and overall styling. This was the result of the day! If you are interested in private tuition contact us directly to discuss options and available dates.

Press:

It was a pleasure  to collaborate with Orla Neligan of Cornershop Productions in a botancial themed photo shoot for the Spring Issue of Irish Brides which is on sale now. Shot in the beautiful surroundings of Cliff at Lyons by the talented Kataya Koliban, we loved the soft foliage, hints of gold and considered props. Our cake was a classic lace design which Orla styled with deep velvet green ribbon, white rose and foliage.

New Design:

Not one to put anything to waste, after our photoshoot for Irish Brides I reconditioned our lace cake for a new display model. Taking inspiration from the current trend for oversized bridal bouquets, I topped the lace design with an abundance of sugar flowers to include David Austin Roses, Garden Roses, Frilly Peonies, Freesia, Blackberries and lots of foliage. Perfectly in keeping with the Pantone Colour of 2017 we are a little bit in love with this one!

Recipes:

No month would be complete at Cove Cake Design without some time spent experimenting with recipes and flavours! Pink peppercorn has been on my list of ingredients to try for some time and makes a deliciously spicy addition to these Chocolate Raspberry and Pink Peppercorn cupcakes. Perfect for some Valentine’s Day baking this recipe will appear in the Febuary edition of TheTaste.ie .

…and here’s to Febuary!

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