GOD BLESS AMERICA

To my fellow Americans,

No matter what your political views,party,affiliations- Don't forget to exercise your right to vote! History will be made today! God Bless America!

All The Best,

Caro

TRICK OR TREAT... Give Me Something Good To Eat!

HAPPY HALLOWEEN!!!

            "Come little children, I'll take thee away, Into a land of enchantment, Come little children, the times come to play , Here in my garden of magic."-Hocus Pocus

   What is everyone doing this Hallows Eve? This year the haunting day lands on a Wednesday, the great thing about that is everyone has many pre,day of, and post Halloween bash's. Halloween to my family and I is like CHRISTMAS! We love this day. Everything about it from the classic black and orange colors, dressing up as your favorite ghoul, and decorating the house to the baked goods!

My House is known for the decor and ofcourse, treats!

      I wanted to share with you a fun project I made for a Halloween bash themed Sweeney Todd (any theatre person would appreciate this cake!) and the love of gift giving the ladies in my family have !!

 Here my sister and mother, working hard to make wonderful baskets, full of yummy treats for their loved ones. There is nothing sweeter than a little surprise on this fun haunting day!

     As I was filming different projects ( I even got to play a ghouls myself for a film that will premiere at the Borscht Film festival!), my mother took the liberty of baking up a storm, and then luckily I was able to decorate  everything in a matter of 6 hours.

Attractive, no?

   For the party, I was asked for a Sweeney Todd theme cake, and then cupcakes to be fun and light hearted for the children.
   Here we have an assortment of cupcakes. Some have beautiful paper cut outs of haunted houses, half yellow moons , zombie's, pumpkins, witches,  ghouls, and "skin"aka cotton candy pieces (unfortunately I forgot to take individual pictures of that). 

   I do however have a close-up on the "brains" and "vampire bites". The flavoring of the cupcakes were, guava and cream cheese, dulce de leche, and chocolate toffee fudge.

   Here are some of the process photos of the cake, I figured if we are doing "Sweeney Todd" theme we must have a giant meat pie! The bottom tier I made it look stained with blood, dirt, and moldy by brushing on pigments. Gives it an airbrush feel, without the annoyance of a compressor!   

   I then wanted those barber stripes some how involved and had it act as the pie "holder". I was going to paint them on, but I liked how bold they were with the incorporation of red fondant, and manipulating them to contort a bit was fun too. Almost circus like... 

    I did not take the moment to photograph the ear and fingers I made out of fondant, but I molded them in a flesh tone and then added pigments to make them pop and of course - look gross!  I then had a good red running icing and pumped them in, then added a thin layer of painted red on the edges of the "thick blood" to really give that natural bleed....gross.

  The top tier was a chocolate fudge toffee cake with cream cheese icing and bottom was vanilla bean almond with vanilla buttercream.

  I hope you enjoyed the haunting treats my ladies and I made. It's always a wonderful thrill to give out children and see their faces light up, but what's just as sweet is seeing adults inner child come out to play!

   Happy Halloween Everyone! May your evening be full of love and laughter but most importantly be safe! My heart goes out to my loved ones up the North East, be safe and try and bring a little joy this Hallows Eve!

-Caro

P.S. Stay tuned for some fun make-up/ and costumes from Halloween celebrations! Still to come, Macarons and A Spot of Tea Vol.III, and Sugar flower making, where i talk about my favorite books, online tutorials, and local classes! 

Yummy Confections!

still in process with these flowers (Gerbera Daisy, and Rose)

FULL TIME PERFORMER, PART TIME BAKER VOL.2

Photography By: Blast Em Photography

...AND WE'RE BACK!

  So I wanted to show you all some of the celebration cakes I've made. Most of them were recently made for birthdays, and my niece's baptism! Along with that my birthday cake my sister, Sylvia, made and since the holidays will be coming fast I thought I show you some of the treats I've made to inspire you to make your own! 

  If there is something you like and would like to inquire on pricing or a tutorial, please message/or comment, enjoy!

  So, the top right is the baptismal cake I made for my niece, the most recent cake I made this October! (Below is a little bit of my process with the cake.) Funny story, I had signed up for a class on making baptismal cakes, just a week before and it got canceled. I was so nervous about attempting it, but really took my time on this yummy cake! I looked up images on interest and google, asked my sister what she wanted and then went for it. It probably totaled from baking to decorating just about 10 hours. I felt really good about not having taken any classes yet and still accomplishing such a cake!

  

   Next is my older brothers super hero themed cake, that was a lot of fun to make! On the bottom left is my dads Birthday cake decorated with a cascade of balloons flying away. The mushroom man cake was inspired by friend, Ashley who wanted something different and funny to give to her buddy, she also joined in the fun and learned to decorate with fondant. The cake on the bottom right was a wedding cake topper made for my friend, Christy's, sister.

This is the birthday cake my sister made for me! I guess the bigger the age the bigger the cake! Cant wait to see what happens on my 25th. So at first glance you think "Whoa its probably the most decadent cake ever"! This cake is an oreo cheesecake, with chocolate cake layers, handmade oreo truffles, and drizzled ganache. It's surprisingly light and fluffy from the layered cakes to the cheese cake! It was heaven on a plate! My sis has some yummy skills! Sylv, if you are reading this-- i'm hungry.

   Here we have some fall themed treats, last Thanksgiving I had made a chocolate almond buttercream cake, along with pumpkin spiced macarons with fillings of   pumpkin cinnamon buttercream, chestnut buttercream w/chocolate ganache, vanilla buttercream, and nutella. I will be sure to do those again (they flew!), it also is great for my gluten free family members! 

     On the Right top corner, I made a desserts table for my friends, Greg and Claudia, celebrating their engagement during Christmas time! Here we have cake topper, cupcakes, buttercream cake with macarons shells, macarons in hazelnut, vanilla bean, raspberry, dark chocolate ganache.Their family and friends enjoyed the desserts so much I will be doing another arrangement for their wedding this coming december!  

     The gingerbread house, I made for my family, along with some holiday themed macarons beautifully packaged, presentation is KEY! Next lined up are some of the valentine themed sweets I made for my loved ones. I really loved my "Just the Two of Us" simply cake. Obviously I'm the glittered heart ;)

     Can I just say-- I HATE MAKING CAKE-POPS!!! They are adorable and can be as fun and child like as you want to or frou frou for some posh looking dessert tables ( I made a baby shower themed kind)! There are two ways of making cake-pops, mixing the baked cake with icing and forming balls, or getting cake ball mold, or machines ( I have the babycake brand machine! AWESOME!) I prefer the second way, I don't really like this "meatball" way. To each his own. Also some petit fours (gotta practice making them). Cant go wrong with key lime pie's for summer time and for Miami, it's acceptable all year round! I love pearling anything, and glittering all things! My favorite things to glittered are MARCARONS! Shocking--riiiggghhhhhttttt? No-- but really? I don't know anyone else that does, so when I bought an array of edible glitter I thought, why not? It worked out beautifully. 

  Sugar flowers can be tricky, I have been practicing more and more just recently acquired a 6 hour class on rose making at "Cake Art Miami", with some of the free time I had (pics coming soon). Books and Youtube can be great resources, but there is nothing like a little hands on experience to get the proper kinks out of making sugar flowers. I recommend this place for supplies and classes, if you are local. 

  

Always looking like a mad woman!

         

  So now you have seen some of the eclectic confections I have made with all my love and passion. Below is a little bit of the process of the baptismal cake I made for my niece, and how I created the christening gown!

  

Did you catch the PBC pipe from home depot? Why spend $20+ on a rolling pin, when you can get the same thing for under three dollars? My sister really liked the idea of bringing the pink together from the flowers to the cake.

    After draping the white fondant and making pleats and folds, I quickly added some wooden/plastic and foam bendable rods to allow the bottom portion of the dress to set. The "fabric" effect I did on the gown, is commonly used for any cake that may have a clothing/fabric piece laid. This cake was done with Satin Ice Fondant, it's one of the better tasting fondants in my opinion!

    Next, came the detail.This is where you take your cake from looking one dimensional to life like.  That really sets any cake apart from the rest. I did a variety of highlighting to some layering of sorts, using lace from cut outs I used and highlighter pigments/ pearling dust to prevent the fabric from looking flat. I then "sewed" in a ribbon and attached beaded flowers for some extra flair.

   I hope you enjoyed my process photos. I have some on the Superman cake, as well, if interested.  I'll try and make more going forward when it comes to the more intricate detailing. Well, I have more cakes to bake and design in the coming months. Be sure to keep a look out!

-CARO

P.S.
   I think when it comes to life's celebrations..... "You can have your cake and eat it too!"

Photography By: Natalie Melissa Photography (The cakes in the background I made (-; ).
With Actress/Model, Jordan Sasaki

FULL TIME PERFORMER, PART TIME BAKER. VOL.1

                                                     Cake...Cake...I LOVE CAKE!

Check Out "Blast Em Photography"

    Whenever there is a celebration, the one item that should always be present is, CAKE! I have always felt that it's an important to have at any celebration, from birthdays to bridal/baby showers, graduations to weddings. You can always theme it based on your celebration or keep it elegant and simple. So many choices, endless possibilities!

   The majority of my baking skills come from my mother and my sister. Since I was little, I always enjoyed hanging out in the kitchen watching my mother whip something up and soon to follow my sister (being five years older than me it was like having another mother when it came to teaching me home activities). Over the years, us three have been bouncing off each other with ideas for decorating parties we host, and recipes for dishes and desserts. It's never a dull moment in the house to say the least. The three of us have incredible talent and resources, and for some time, wonderful ideas have been brewing. Having some knowledge from my brothers, who run restaurants, help too ;). Hopefully in the near future, we can make them come to life!

     In the last couple of years I have had more time to explore and expand my skills in the culinary world, aside from the film and theatre industry. I would like to think I had a strong background from home and school. During the four years I spent in college obtaining my B.F.A., I was consumed in the theatre department. Ask anyone from that school and they would think I lived there! Not only did I enjoy the performance classes along with being apart of many shows, I loved the technical classes. I was obsessed! Still am ;). The smell of sawdust, and the sound of rock n' roll blazing over the speakers with undertones of screw guns and the table saw ripping lumber--ugh-- always was a comfort to me.

Through out the scene shop, even the infamous cherry blossoms.. (I still have a box).

       When I wasn't in the scene shop, I was coming up with make-up design for stage make-up class. My classmates and I loved it so much we pushed for an advance class, where we learned to make our own prosthesis-- and loved it! Building sets, painting flats, texturizing them, hanging/rigging lighting instruments, playing with make-up, building molds, creating props--ALWAYS USING MY HANDS AND IMAGINATION. A great foundation that led me to believe I could take my culinary skills to the next level and also prep my house for hurricane season!!!

Some of my make-up design...need to find more pix!

    So what did I do? Like any student would, I went to the bookstore and began to teach myself (I'll list some of the books that helped me soon). Youtube has also become a convenient source. I'm the weirdo in a casting watching piping technique's before I slate myself on camera. Since then I haven't taken a class in cake decorating or baking.  Not that I don't want to, but because I haven't had time. Now that I closed an extended show run last month, and audition season is slowing down, I've been doing research and getting a group of classes I want to take. Putting them on my to do list. I'm not just taking these classes to improve my skills, but to learn the tricks on the common mishaps that can happen, i.e. easier way to get smooth coverage with sharp edges when using buttercream, or how to prevent cracking with fondant, ect. ect.

    If I could split myself in half, I would send part of me to, The French Culinary Institute, in NYC, and obtain a certification in baking and patisserie! That would be a dream-- BUT NO TIME! So I'm finding any opportunity to find classes that wont take up too much time on career priority number one, performing. I hope to post my progress in cake decorating/designing in the coming months.

   Also while acquiring these skills my sis and I barter and teach each other on our cakes and desserts! My sis is great with rustic style cakes, and seasonal treats. She also makes the best brownies and rice crispy treats-- HANDS DOWN! Of course our creativity was broaden from none other than our, mother. Who to me is like the "Cuban Martha Stewart".  She always has let us play, and still does! From traditional rustic cakes, to the poshly decorated ones. I'd say I'm in good hands.

So below I will present some of my cakes.... Enjoy ;)

Fun With Buttercream and Ganache 

Fun With Piping!

I'll post more cakes soon(fondant cakes and sugar flowers to come!), to be continued...

CARO'S LIBRARY: MACARONS

BEFORE

   So my dear viewers, have you caught MACARON FEVER, yet? It's hard to come off from that, I'm still severely consumed by it.  Have you come to a point where you want to make your own macarons yet? Maybe this weekend? If you are in the Miami area, I would recommend MILES CAKES, CANDY, AND BAKER SUPPLY STORE. They finally started carrying almond flower (by the pound and wholesale price!). They also carry almond flower at whole foods, and select Publix (check green wise section!).

AFTER

    Wouldn't you love to show up to a get together, with a box of home made macarons? It's impressive and your loved ones will adore your new found culinary art skills. I don't know about you all, but my  ladies and I love to do pot lucks, and brunches. You can't go wrong with food and good conversation! Home made goodies are also top choice for the holiday season as well, and we are at the point where they are going to come fast! AND I MEAN FAST!
  
     For me, the holidays start in late August! I celebrate many back to back birthdays throughout my family and friends! Before I know it, it's the new year, and I always try to improvise when I'm on a budget! I'm cuban! I HAVE A LOT OF FAMILY MEMBERS (I'll post some of the baked goods  soon in the past months!)!
  
     So today I merely am going to recommend you some of my favorite books, to enlighten and inspire you! I will be posting some of my own macarons, soon, that I have made. I've been playing with a lot of flavors and have been coming up with "collections", I guess you can say?! I'll be posting "Macarons and a spot of tea Vol. 3" on my homemade macarons soon! I would love to get your feedback since in the future I will be putting these collections to good use ;) (cough cough, Sylv!). The beauty about macarons, is that one you learn how to make the basic shell, the fun really begins! So many pairings you can do, and colors to choose from.
  
     At first it may seem tedious, but I promise you, once you get the hand of them (sooner than you think) you will enjoy making them, but most importantly EATING them!

   So, for the first installation of "Caro's Library" featuring: Macarons, here are my recommended books on this treat! Best wishes everyone... If you do take the plunge on making these delightful confections, I would love to know what flavors/colors/ and books helped you!

This is the recipe book from NYC's, Macaron Cafe! In this book you will find an easy to follow break down of how to bake the Macaron cookie. With picture's clear as day! Along with flavoring the shell and variety of fillings.

 

Here we have two books, great for inspirational flavors and presentation of the macarons! They also have sweet introductions on the history of macarons!
The top is "Macarons, Chic & Delicious French Treats" and bottom is "Les Petit Macarons, Colorful French Confections to Make".



    Are you a fan of the actress, Sandra Bullock? I am, Practical Magic and the Glass House are my favorite! Now you can be a fan of her sister, Genine Bullock-Prado, this is her cook book(below) for all things sugar! She really has a great BLOG to follow too, there you can find a video on how she makes her macarons, along with great tips in what to look for in forming the batter! Eggs can be tricky, she talks about how you can tell when your egg whites are ready to be mixed with the almond flower and confectioner's sugar. The common mistake is making the meringue stiff peeks, but she explains the stage in which they will be holding a bec d'oiseau, or "bird's beak".  Also she helps you keep in mind when making the shell/ cookie part of the macaron, you want smooth round shell, enough crisp on the outside, but chewy full centers, with well formed pieds, or "feet",

      Last but not least is Laduree's, Sucre recipe book! Fans worldwide have been asking for their recipe or some insight on their amazing pastries and now you can take home some of their secrets! I have never been able to find the Sucre, sweet, recipe book at any of Miami's local bookstores, Though there are plenty of Laduree's, Savory Recipe book available (I have that one too, I couldn't resist!). It wasn't until I was in Ontario, Canada that I actually saw it available in a book store, not surprised, by then I had already ordered it and had it waiting for me at home! Once again the presentation sets this book apart, it's as if it was a box of macarons itself. Gorgeous! Every time I go to open it I handle it with such care, fearing i will tear the purple tissue paper it came in. BBUUHHAaaahaHahahaha I'm ridiculous! I know!

  So soon I will post some of my "collections" I have been creating for gifts, and selling to local bakeries/cafe's/store's. I hope these books will inspire you to treat your loved ones! There is nothing more rewarding than to see the joy people have from eating this sophisticated cookie, that you created from your hands!

ADORABLE, NO?!

        Take the challenge, Au Revoir!

                  CARO

P.S. Just incase some snobby person wants to correct you, here's a common misconception of the, MACARON! 

PHOTO CREDIT TOO ANGES DE SUCRE

"LE MACARON MIAMI" OPENS!

It's official, Le Macaron, Miami, is opened! 

  I just made my way back to the east coast, this passed Tuesday, and little did I know their store had opened that very next day! I guess they knew I had caught that macaron fever and was ready to open! Thanks to my sister, Sylvia for the great news, I was able to make it out there today! 

   I figured I might as well share the great news sooner, rather than later! When I first heard about this place, I thought it was the brand from Le Boudoir, although the same name-- it's not! So forgive me if I confused you all from the previous post, I've already corrected it! 

Beautiful assortment of their macarons.

   Lets get right down to the nitty gritty!

   They have a great assortment of flavors! The moment I walked in I was intrigued by the, Basil White Chocolate Ganache! Amazing. I saw collaborations of flavors like this in New York. I mean Paris Laduree shops takes risk in their flavors, just like this place! 


   I  got talkin' with Agnes and Quentin Garrigou, a very sweet and personable married couple from France, and they told me how they don't use any extracts! They in corporate all their flavors from crushing and grinding! That is tedious, time consuming, but makes a world of difference in flavor! They even told me about their catering side, and brought a beautiful tier of macarons!

Sightsee next the the Eiffel Tower ;)

MMmm MMmm GOOD!

Gorgeous vibrant color!

    Not only do they have macarons, but delectable chocolates by "Norman Love" (12 flavors) and to top it off, you can get gelato (12 flavors)! I tried pistachio, creamy heavenly goodness! I'm curious to try their pink champagne flavor. 

   



   I'm pretty sure I'm going to be one of their regulars! Be sure to visit them in South Miami, 5811 Sunset Drive.

Congrats and Happy Opening, Le Macaron, Miami !

     -Caro

MACARONS AND A SPOT OF TEA. VOL.2

  "Party in the city where the heat is on. All night on the beach till the break of dawn. 

Welcome to Miami, Bienvendio a Miami", I can't help but listen to, Will Smiths, infamous 
"Welcome to Miami" song as the plane makes its way to, Miami International Airport. I 

promised you all a list of places, around miami, for the best way to satisfy your macaron 

cravings. 

LAND HO!

    Believe it or not, you can already start as soon as you arrive at the airport! I have been to many airports, and let me tell you, I haven't seen so much variety in one airport, like I have at M.I.A. (Miami International Airport). From big franchises, to limited goods from stores only located in Miami, it make's the "airport experience" much more enjoyable!

  If you find yourself near gate, D17, you will see Ocean Drive Market Place. Go there! So many random things, from truffle oil, to sushi, cupcakes, and more. I love a little hodgepodge of items. I was completely sold when I notice the selection of macarons, from Atelier Monnier. They had just about all their flavors! My favorite is their Pistachio, Passion Fruit, and Rose Petal.

JACKPOT!!!

 What a smart way to showcase their confections to newcomers! 

Salted Caramel, Cassis, Rose Petal, Passion Fruit, Pistachio

    Anyway, if you want the whole experience from them, visit their french bakery, Atelier Monnier, on 9563 South Dixie highway in the Dadeland Plaza. Not only will you find artisanal french pastries, but also select wines, gourmet sandwiches, and even ingredients if you want to attempt to make your own confections (more on that later!).

   
     My favorites, other than their macarons, is their chocolate almond croissant, their array of petit fours (they have over twelve kinds!) and their Profiterole's --HEAVEN! The wonderful thing about this company is you can always find a their goods being sold at local fresh markets across Miami, as well as seasonal events (be sure to check them out, along with other Miami venders, at the city's first "PUMPKIN PATCH" festival this weekend at Peacock Park Coconut Grove Sep 29th & 30th )

     On to the next, Le Boudoir, a restaurant/cafe in three areas of, Miami. We have Coral Gables, their first location, followed by Brickell, and recently this passed summer they opened in Downtown. Congrats to them on their success! Though, I'm not surprised! Everything I consume there, I'm never disappointed. I frequent their Coral Gables location, located on the upscale yet welcoming strip known as Miracle Mile (off of Ponce de Leon). 

I was in the area doing a shoot, I laughed so hard.

    
      If it's a very humid day in the city, I usually find myself on the pink leather seating and admiring the beautifully decorated dark wood bar, tables, and pink walls with french accents. It's an adorable place to get your second wind from that crazy day you had! Before I get my sweet tooth going, I like to start off with some savory favorites by them! 

Some of, Le Boudoir's, menu items (savory):

Escargot and cold plate shared with, Amanda.

- Escargot au Beurre d'Ail (Escargot with garlic butter)

- Quiche aux épinards et Brie ( spinach and brie quiche)

- La Moite Moite (half imported cheese/ half cold cuts plate, great to share!)

- Croque-Monsieur (ham and cheese, gruyere, grilled sandwich)

- and if your feeling creative, make your own sandwich (I go nuts with brie, prosciutto, pate,and greens, on a croissant) 

QUE RICO!

Now for sweet....

Their Macaron Display

  When I first had their macarons, I immediately fell in love! Then after having tried, Laduree's parisian cookies, I had something to compare top quality macarons too and realized of all the places in Miami, these were the closest to them! It was as if I was transported to, Laduree. Their consistency with each bite sized shell was perfect, and the flavored fillings perfumed the shells beautifully, making them my favorite macarons to purchase throughout, Miami.

Take a box home to your loved one.

       It gets better, Le Boudoir, has their macarons labeled as Le Macaron brand. This is their own brand, and not only is this brand carried in all three of their store locations, but they even are starting to branch out with just a, Le Macaron, store! There are limited food item's but the best thing to purchase are solely their macarons. 

  They currently have one in the quaint island of, Key Biscayne (Not to be confused with "Le Macaron Miami" a store with similar name and product soon to open this fall in South Miami, next to the Shops at Sunset Place( I can already see myself becoming obsessed with this location, being that I live only five minutes away.). Their salted caramel is AMAZING, their coconut taste like the beach-- in a good way, and their rose petal is revered by many-- or at least by me hahaha...

    ... and if you want to take it one step up,pair with drink of your choice!

   They have many drinks to choose from. I prefer a brut or rose, if you are going for the bar, but if you want coffee or tea, they have that too! Especially, drum role please-- Harney and Sons Tea! This tea is taking off (if you are not sure what I'm talking about, check out "Macarons and A Spot Of Tea VOL.1)! I just found out that in some, Barnes and Noble stores, mainly their cafe section, you can also purchase this brand of tea!!!

    So between, Atelier Monnier, and Le Boudoir/Le Macaron, You can frequent those places and maybe join me in my obsession of macarons! 

   There are many wonderful bakeries, that carry macarons throughout Miami. I just wanted to focus on a few, but if you are interested in more check out the following...

-Sweet Point Bakery and Cafe: 3252 NE 1st Ave,located in Midtown Shopping Center. 

On tuesday's the pastries are 50% off!

Giant buttercream and berry filled macaron!

-Buena Vista Deli: 4590,NE 2nd Ave, Design District 

(in Little Haiti). It's really a hidden gem.

If you blink, you might miss it!

-Le Royal French Bakery: 7370 57th Ave ( they a have a croissant filled with guava and cheese to satisfy the Miami

natives)

-La Provence: What started out on South Beach has turned out to be one of the biggest french bakery/cafe across the the greater part of Miami, pick the location closest to you, visit laprovencemiami.com

If you read french, or know someone that does (Thank you, Mother!) you can also check out the website called,

"The French District", http://frenchdistrict.com/floride (a great way to find the "in", on french anything in many cities!)

   Think I've talked enough about macarons? How about where to have "High Tea"? 

   If you remembered this beautiful picture (above) at the end of my post of, Vol. 1, then wonderful, because now is the time to let out the secret! Located in the heart of South Miami is "Veronica's Dollhouse", 7212 Red road. It really is all in the name! You open the doors and all of the sudden you have walked into a life-sized dollhouse! This gorgeous boutique has anything from dresses, housewares, to sweets for purchase. What set's this charming boutique apart from the rest, is it's tea parties. At last, a place where you can have your childhood memories come back to life! 

A DREAM!

     I was that little girl, who got her first tea set and put on parties for my parents, siblings, and of course my stuffed animals. Now children to ladies of any generation in the family can enjoy sweet and savory delights along with an endless pot of tea! You can theme your tea party with colors of your choosing or films and stories that you have grown to love over the years. No matter what your age, they have a theme for you!

   Veronica and Andy, sisters and owners of the dollhouse, dedicate their time in making sure every detail is pristine and beautifully presented for you. They will go over every detail with you and modify the tea party to fit to your liking, be it a small or large group. These tea parties are great for the little one's, but just as great for us ladies, be it a special occasion i.e.; bridal shower, baby shower, birthday, cooperate event, book club, or just because!

  

Great pricing and great quality for private tea parties! You will truly enjoy this experience!

Please visit their site for more details: 

                  www.veronicasdollhouseboutique.com 

    If you don't have time to plan a tea party and have a few guest to entertain on short nortice, then I recommend the "High Tea" at, The Biltmore Hotel, in Coral Gables. They only offer this event, Monday through Friday, at either 3:00P.M. or 4:30P.M., reservations are highly recommended! 

 You get a three tiered plating tray with sweet and savory treats (including macarons), along with a tea of your choice in your own pot. The best part is, it's inexpensive and you get to enjoy the romantic vintage setting of, The Biltmore Hotel.

       Now, if you have tried one, or all (or maybe none of the places mentioned, who knows?), and now feel inspired to try and bake these amazing confections, I'll recommend you some great books to help you along the way! Some purely for their flavoring ideas, others for their genius methods of making the shell, and a select few just cause-- But that's for next time!

       Until then, visit one of these places, and let me know what your favorite macaron flavor is (or recommend me a place)!

   Pinkies Up,

                -CARO