Minnie Mouse Cookies

Posted in Cakes/Cupcakes/cookies on April 2nd, 2012 by Natacha – 2 Comments

Minnie Mouse cookies that I just made to give away as party favors.

Shortbread decorated with fondant

Those are definitely my favorites !

Next I tried a royal icing decoration on sugar cookie :

It’s definitely harder to get a “clean” look with the royal icing decorations.

Hoot Hoot !

Posted in Cakes/Cupcakes/cookies on March 5th, 2012 by Natacha – 3 Comments

Pictures from the last project I worked on, owl theme in lime, turquoise and hot pink.

I customized a cupcake stand, made cupcakes (vanilla and chocolate buttermilk cakes with swiss meringue frosting in vanilla/chocolate), also created a design for frosted sugar cookies (royal icing, eye candy and edible glitter !).


cupcakes on customized cupcake stand

frosted owl sugar cookies


I think it was a very original theme and the colors the client picked were great ! I definitely enjoy doing this more modern/elegant type of work !


Happy Valentine’s Day !!

Posted in Cakes/Cupcakes/cookies, Life on February 14th, 2012 by Natacha – Comments Off on Happy Valentine’s Day !!

Every day should be V-day when you are in love…

Valentine's day frosted sugar cookies

Crabby day

Posted in Cakes/Cupcakes/cookies on February 13th, 2012 by Natacha – Comments Off on Crabby day

I hurt my back and I’m going skiing in 4 days…it is a crabby day…Also the kids wanted their “own” crab cake…

Soooo :

simple crab cookie


Owl cookies

Posted in Cakes/Cupcakes/cookies on February 13th, 2012 by Natacha – Comments Off on Owl cookies

I have been working on a new project…owl cookies…(party colors : lime green, turquoise and hot pink)..I guess they’re funky owls… 🙂

Here’s the result :


New challenge : Make me a Crab Cake !

Posted in Cakes/Cupcakes/cookies, Life, Recipes, Techniques on February 11th, 2012 by Natacha – Comments Off on New challenge : Make me a Crab Cake !

I just finished a cake order that was pretty fun….I was obsessed with it for a few days…A CRAB cake for a little guy that likes to wear his mittens and pretends he’s a crab (i’m a sucker for those personal details)

The client wanted a chocolate mousse filling, but after i tested it i knew the mousse would not hold well in a 3D cake that I would have to carve (but still works well in multi layer traditional cakes). Instead I perfected a swiss meringue chocolate buttercream which was divine, and maybe even lighter than a traditionnal chocolate mousse filling.

Swiss meringue Chocolate Buttercream :

Ingredients :

  • 6 egg whites (organic)
  • 4 sticks of organic butter
  • 1 package of Ghirardelli semi sweet chocolate chips (i liked it better than with the bitersweet chocolate for this recipe)
  • 240g of organic sugar

1. Melt the chopped chocolate over a water bath. Set aside and let cool.
2. Place egg whites and sugar in a heatproof mixing bowl.
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C  (this step is to pasteurize the eggs)
4. Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
6. Once desired, pipe-able consistency has been reached, fold in cooled chocolate until well incorporated.

Fondant has been laid

The crab is finished!

View from the side

To get a quote, email me your cake/cookie/cupcake/candy bar project at  : natacha@frenchyfood.com

Subway fondant for ice-cream cake

Posted in Cakes/Cupcakes/cookies, Life, Techniques on January 24th, 2012 by Natacha – 1 Comment

I have recently helped a local mother in need with decorations for her ice cream cake. The family really wanted a specific ice cream cake from Baskin Robbins and only gave me a 48 hour notice so i just helped providing handmade fondant  decorations for their cake (she had specific expectations for the cake topper).

Here’s the result:

Icre- cream cake topper + side decorations


For those who are not familiar with subway signs and metrocards, here are some examples :








The client applied the decorations herself and here’s her pic :

I am always looking for a good challenge ! Email me for quotes at natacha@frenchyfood.com

What would you NOT do for your kids?

Posted in Life, Techniques on January 18th, 2012 by Natacha – 1 Comment

This is what I wondered when I happily got out of bed at 4am to decorate a princess cake this morning. Having my still jet lagged son walk into the kitchen at 5am and tell me “wow my friends are going to like this” — that was all I needed to hear to make me proud of my craziness! I was sluggish for the rest of the day, but the looks on those little girls faces were priceless. Quitting my Manhattan exec job to trade for moments like this was so worth it! Money really can’t buy you happiness after all….

But back to the cake, my first “princess cake” : strawberry cake with vanilla butter cream and fondant/royal icing decorations… some flavors that I knew little kids would enjoy! I only had 48 hours of notice to get ready and one small batch of fondant at home (that thing is better store-bought) so I had to do a one color dress. Next time I will add layers and various textures and also make it thicker so you can t see all the cake crumbs…



Chef’s Table at Brooklyn Fare

Posted in Life, Molecular Gastronomy, Recipes, Techniques on January 13th, 2012 by Natacha – Comments Off on Chef’s Table at Brooklyn Fare

It’s been a very good year or like my husband says “the best ever”…

I ended the year with a meal at an amazing restaurant and met a very inspirational chef : Cesar Ramirez. Unlike any other 3 Michelin Star restaurant, Brooklyn Fare is a BYOB, single-menu prix-fixe, and payment is required to be pre-arranged. (You pay for your meal before you even go, which makes the whole experience easier, and let’s you forget how much you just shelled out.) My husband brought some champagne that was offered by my great-grand mother, it made the whole night even more special.

Champagne Millésimé from "mémé"

Brooklyn Fare has 18 seats disposed in a U-shape with one waitress/sommelier in the middle – although no wine list or actual wines. Cesar and his small crew cook right in front of you through 20+ small dishes and he steps out of the kitchen to talk to patrons and friends. He loved the fact that I was from Alsace and recognized that his cabbage dish (an Alsatian staple) must have taken more than 8 hours to cook. As he served us an egg dish topped by a whole slice of black truffle from Perigord, he yelled “no extra charge”. Cesar (always wearing a crisp white shirt during service, and keeping it white as my husband noted) told me he loves his craft and that the restaurant wasn’t making any money but “that’s not what matters”.

When I asked him where he trained (he used an interesting mix of advanced cooking techniques as well as traditional ones) he simply laughed at me…”I learned by working in restaurants!” I was also very pleased to have seen all the great dishware he was using. Cesar told us he has one of the most expensive collections of restaurant china in the world, which is very possibly true: some bowls that balanced on a pinpoint magnet, large plates made out of stone, Laguiole knives…

I used to love David Chang’s simplicity but Cesar took it to a whole other  level…So there you have it: the most fantastic food experience so far!  I just hope that when they get a liquor license it doesn’t take away from the charm of this little restaurant.

Thank you Cesar for one of the best food experience in my life (and my hubby for making it happen !)

Cesar Ramirez - Photo courtesy of Art Culinaire magazine

Four years ago…

Posted in Cakes/Cupcakes/cookies, Life on November 6th, 2011 by Natacha – 2 Comments

Four years ago I was watching a TV show with my husband, and my water broke. We rushed to the hospital  and about 6 hours later : Max was born eyes wide open…Ready to take over the world !

To this day this remains one of the most beautiful experience i have shared with my husband…

Max requested a baby stegosaurus cake for his birthday. Here’s the result :

Happy 4th Birthday Max !