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by hildegard

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How Does Homeopathy Work?

The Story of Bottled Water

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swamprose says:

Interesting use of cake and icing. Is this to get me ready for garden ornament season?

5th Mar 2010, 03:25

hildegard says:

It's a whole industry over here, the "celebration cake". Reckon it's the last gasp of Carême's great pieces montée (this sort of thing;

5th Mar 2010, 04:05

swamprose says:

wow. that is some information. historic food? I shall linger there. I already saw a hunting poodle and a better yorkshire pudding. Sugar as a sculpture medium sounds good to me. thanks.

5th Mar 2010, 13:41

hildegard says:

Yeah, it's a good site, glad it has something to amuse you.

Must remember to blog a trip to the Musée du Sucre next time I'm in the Berry. Carême worked for Tallyrand at his chateau in Valencay & his sugary skills stayed in the region. The musée is the personal work of the local pattisier, Jacky Chichery, & contains the most amazing pieces montée including a working water-mill.

The cakes are something else too - his patisserie replica of the local goat cheese (pyramide de Valencay, can't recommend it highly enough if you can find it anywhere) is a flaming marvel. :)

He wants to retire, I'm considering organising some sort of protest. ;)

5th Mar 2010, 15:47

PrincessJun says:

How fantastic!

5th Mar 2010, 21:56

Puddikat says:

Brilliant. I would want to eat it though, I am partial to icing, sadly.

6th Mar 2010, 12:18

Suey says:

I'm guessing you'll have you seen the "cake wrecks" site

7th Mar 2010, 11:43

hildegard says:

Had quite forgot about them, ta for the reminder. :)
Oddly enough, there's someone on here who actually did own a beloved "Jenny Dog the Basset hound" so the most recent post over there doesn't seem so outlandish.

(Edit) - My bad, Moblog Jenny was, of course, a fine & noble example of the beagle breed.

7th Mar 2010, 12:02