Tips & Tricks

Flavour Savour

Here at Sieve Bakery, we make everything from scratch. We don’t use premix, and we don’t “just add water” to a thing. Which means we’re in the enviable position of being able to create the tastiest of flavour combinations. All of our recipes are designed in-house. We also taste test everything we make (someone’s gotta do it, hey!) and repeatedly fine tune until we get the result we’re after, which is always an explosion of flavour. If something has the word, “lime” in the title then it better taste like lime. We have a serious pet hate of products that don’t taste as good as they sound. What a let down!

In some cases, our clients request specific flavour combinations or flavour concepts; these always give rise to new recipes for us. One of these is our raspberry buttercream. It sounds simple, and it is, but it’s also a delicious combination of tart and sweet flavours. It’s the perfect accompaniment to our velvety vanilla cake, it sings of spring and tastes like a dream. That’s the point, when it comes to combinations, our advice is to always remain complimentary but never to shy away from contrast.

Who can go past the classic of chocolate on chocolate? Pair chocolate with raspberry or orange for next level deliciousness. Likewise, other citrus flavours provide a freshness and tanginess that is a match made in heaven with the sweetness of white chocolate, like passionfruit. Combining zingy flavours with traditionally sweeter elements is a sure fire way to get your guests’ palates singing (and yours!).

One of our latest additions to the range is a fun and exciting cake, we’ve affectionately named Bubblegum Bam! Bubblegum buttercream pairs exceedingly well with our vanilla cake, and various delicious toppings like torched Italian Meringue and white chocolate shards create wow, and well, bam! It’s fun and delicious and is an example of playing with flavours to create something new and delightful.

OLYMPUS DIGITAL CAMERABubblegum Bam!

Mixing and matching your event cake with other desserts is a great opportunity to play with this concept. Chocolate cake with rich chocolate buttercream, along with chocolate or vanilla panna cotta served with a raspberry coulis – divine decadence. Neither sweet treat detracts from the other but in fact the whole ensemble is raised to new delicious heights.

OLYMPUS DIGITAL CAMERAVanilla Panna Cotta with Raspberry Coulis

So we say; don’t be afraid of flavours, don’t be scared of contrast and certainly have fun with the whole experience of creating your dessert masterpieces.

As always, we are here for support and advice if you need it. Reach out to us via email or Facebook/Instagram and we’ll be happy to help where we can.

Stay sweet!

A new recipe will be coming next week and we look forward to sharing it with you. 

Tips & Tricks

Does Size Matter?

We know it’s an old adage, but it does have relevancy when it comes to the world of desserts!

We’ve been looking forward to covering this topic, and it’s something we often speak about here at Sieve HQ. How much is too much? Certainly, there are those (ahem, Michael) that don’t think you can have enough dessert, and hey it’s our business, so the more the merrier, right?

Well, not really. There is something to be said for a little restraint. It’s certainly kinder on your hip pocket, and it doesn’t hurt the waistline either. We are firm believers in enjoying a treat everyday, especially one that is handmade from scratch with the best ingredients (shameless plug) – it’s good for the soul, people. It is important though, to make sure that you cater for the right number of people.

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Whether a cocktail party or a sit down dinner, your guests will likely have indulged in some delicious food and beverage, and be looking forward to a sweet finale. Most of our clients will arrange both an event cake and a side of various dessert items to make sure that everyone can find something they will enjoy, but where do you stop? Where do you draw the line?

Firstly, you need to choose whether your event cake is to be served as dessert or as a coffee accompaniment. We are big fans of coffee serves. These are smaller fingers of cake that are sliced and shared amongst the crowd at your event. The smaller size means everyone gets to try your delicious cake without overdoing the indulgence factor. You get to save some of your hard-earned by going for a smaller cake that will still sufficiently satiate your guests! Winners all round.

Secondly, and right off the back of your now coffee-sized cake cutting, the smaller serving of cake allows your guests to indulge in some other appropriately sized delicious morsels like dessert cups; Panna Cotta with coulis; individual cheesecakes; or even tarts. By going smaller but offering a bigger variety, you can add some fun to the sweet end of your event, and satisfy the wide range of palates that your guests will no doubt have. It’s always important to consider that there are those people out there in the world (brace yourself) that “don’t do dessert”… I know, we were shocked to hear this too but they are out there. This means that in most cases, you will still have some leftover sweets for those that want seconds, or just to enjoy yourself the next day as you recover from hosting your event.

Our suggestion is that our clients err on the side of less is more. A sweetly delicate finale to your event!

Passionfruit Tart

Here are our top 4 take aways from this week’s posting:

Coffee servings for your cakes

It’s the best way, really. Have your reception hall cut your cake into coffee serves and let your guests enjoy a delicious finale to your event without feeling over-indulgent.

Variety is the spice of life

By serving smaller sized items, you can provide your guests with a larger range of sweet treats to soothe any sweet tooth.

Some people “don’t do dessert” #jawdrop

These people really do exist! I guarantee there are some of them lingering around your event as well. In all seriousness, dessert just doesn’t do it for everyone and you’ll never need to cater for the full number of guests.

Less really can be more

We believe this point really does speak for itself. We’re not suggestion anyone under-caters, but we do think there is an opportunity to stop over-catering from happening.
As always, we’re here to help – if you have any cake questions or dessert design dilemmas, please reach out in the comments or via Facebook, Instagram or email. We monitor them all and will get back to you as soon as we can. Don’t forget to check out our growing range of sweet desserts that are delivered straight to your door in Sydney at http://www.sievebakery.com.au

Stay sweet, readers! If there’s a topic you’d like us to cover in a future posting, please let us know.

Next week: Recipe time! Something delicious that is my personal favourite.