Candy Aesthetics

Incorporating candy into an event or centering an entire event around the colourful sugar treat can significantly boost room aesthetics and event vibe.  Not only does candy add allure and an interactive component to a party, it also brings depth to a table by using a variety of shapes, sizes, colours and canisters. 

For those of you who are tempted to try creating a masterpiece of your own at your next event but are not sure where to start, here are a couple photos and resources to put candy table design into perspective.

In terms of equipment you can be as creative or conservative as you would like.  You are the artist and the table, your canvas.  There are many great stores to find candy containers from antique stores, to IKEA, garage sales to the dollar store-  depending on your theme and desired look you can go as cheap or extravagant with your candy storage containers as your budget permits.  Next, something to scoop the candy.  Plastic shovels, bulk barn shovels, tongs… again lots of choices and don’t be afraid to decorate the handle or choose monochromatic pieces to add to the look of your table.

Lastly, the take-away boxes- cellophane, chinese takeout boxes, paper bags, cups, shot glasses, ramakens are just some of the ideas I have used and seen people use in the past.   Store bags in a cute container and think about how to add some fun and tempt guests to treat themselves.

For some information on how to gauge candy quantity, Simply Stated posted the following information here.  Likewise, Hostess with the Mostess blog did a piece on candy birthday tables for kids.  There is no reason why you can’t update some of the pieces to tailor it for more grown up appeal.

And now on to the visuals….

Candy Buffet (from Simply Stated)

Candy Table (from Hostess with the Mostess)

Candy Table (from Favors a la carte)

monochromatic candy examples (from the paper pony)

Amy Atlas Yellow Candy Table (from Design Editor)

Cupcakecamp Toronto

Where were my super sleuth online detective skills on this one?  I missed cupcakecamp Toronto this past weekend, only to find out about it on blog, cupcakes take the cake and then later in the National Post newspaper article today!  

For those of you who don’t know what cupcakecamp is, the event supposedly has its roots in San Francisco and a Toronto baking enthusiast decided to import the one day festival dedicated to all things cupcakes in the city.  From the pictures online, it looks like the event was a success.

Maybe next year!

Here are some pictures:

cupcakes from cupcake camp TO (from National Post)

Cat Chen's Raspberry Rapture Cupcake (from Cupcakes Takes the Cake)

Event gifting

To gift or not to gift?  That is the question that I often ponder when hosting events or giving advice.  To figure out an answer (event budgets aside) is it truly necessary to give your guests a parting gift?  Does the gift only have to come at the end of the evening? What value is added to your event by gifting? If you do choose to gift, is food better than an object?  The philosopher in me could go on for days with questions, but to cut to the chase- here is my philosophy.

Aside from a few choice tokens that I have kept over the years, I would say nine times out of ten, choose to give food over objects and gift at the beginning of an affair (incorporating your gift into a place card, or the gift is awaiting guests at their tables) rather than a parting gift.    Now for the “Why”  Firstly, objects collect dust and have a higher chance of NEVER being used (aka- a waste of money for the host) whereas food gets eaten more often than not.   Secondly, a one size fits all strategy never works in business, so why assume that it will work in gifting objects?  At least if you are givingchocolates, cookies, tea or preserves, you have a stronger chance that your guests will consume your gift and reflect on your event in the coming month.  Assuming the point of the gift is to illicit memory of the event, not to provide a midnight/day after snack.  To avoid the question of post event usage, that is why I suggest incorporating your gift into the beginning of the event.  Your guests, depending on the event start time, may arrive hungry before a ceremony or party and would be delighted to be greeted at the door with a treat.  Wow them with consideration and avoid cranky guests due to hunger!

Here are some ideas for edible parting gifts that are beautifully packaged:

Sugar cookies with stamped icing (from martha stewart)

honey and almonds (after party treat) from martha stewart

shortbread and jam with a small knife (for start of an event) (martha stewart)

Edible fruit filled cookie bags (martha stewart)

A very cool bakery website: Poilane

When I think of bakeries, the last thing on my mind is finding a high tech, navigation friendly e-commerce site.  Actually, bakeries and technological innovation almost never go hand in hand in my mind.  In Toronto, it is lucky to find a bakery with a website.  I just assume that start up capital is allocated elsewhere than building an online presence.  

All my doubts vanished when I discovered Parisian boulangerie, Piolane.  I was blown away by their website.  Not only is the Poilane site interactive (you get to go into the store and select breads from the shelf and place it in your virtual basket), it is also filled with games, information, quotes, a reading list and it is easy to navigate.  There are several mainstream retail e-commerce sites that are not even this good.   The only question that is left is do they ship to Canada?

Keeping on the topic of Poilane, with a bit more digging online, I found a Poilane butter cookie recipe that was posted on  Dorie Greenspan’s blog.  The cookies look tasty and I am going to try out the recipe this weekend. 

Here is a picture of the cookies, called Punishment Cookies.  Go to the Poilane website to see why- an endearing little story behind the name.

Poilane punishment cookies (from Dorie Greenspan)

Square Cupcakes!

I am not sure where I first found these cupcakes- I think I first stumbled upon them on event blog Elizabeth Anne Designs.  Of course these cool square cupcakes are only available in the US (sorry Canadian + international readers). 

The company responsible for innovation in the cupcake department is called Cupcakes Squared.  They are based out of San Diego, California and specialize in these geometric little cakes.  The best thing about Cupcakes Squared is that they offer a fairly sizeable flavour assortment. 

Please let me know if you have had the opportunity to taste these square cupcakes and what your favourite flavour is?

Chocolate Square Cupcake from Cupcakes Squared

Picture of the store

Follow up to macaron

My obsession with macaron has been validated for the 2009 wedding/event season. 

Just yesterday in Toronto newspaper, the Globe and Mail, journalist Deirdre Kelly wrote about macaron assertively stating “the cupcake is dead, gone to that confectionery in the sky to join Krispy Kreme, another nostalgic food fad that suffered from overexposure.  In its place is the macaron….” In her short article “Let them Eat Macaron” Deirdre welcomes new Toronto macaron-making duo Allyson Meredith Bobbitt and Sarah Bell.  I can assure you that while I have not tasted their macaron, I have studied with them both at Bonnie Gordon School of Confectionary Arts in Toronto and they are extremely talented women.  Sarah and Allyson’s new brand, Bobbette & Belle is a by order only shop specializing in macaron.  On the company site, you can choose your macaron shell and filling. The combinations are endless. 

It is always nice when your predictions are validated by mass media. 

However, I will say that I will not give up cupcakes all together because macaron are making their star appearance as the new “it-girl” on the event scene.  Last month I was in Costa Mesa, California and thouroughly enjoyed my Sprinkles cupcake.    Equally fantastic as a decor/treat to offer guests. 

(picture from sprinklescupcakes.com)

I say be it colourful macaron or delightfully sweet cupcakes, both garner suprise, awe and enjoyment.