This week has been amazing, with exciting things coming up for me music-wise. I have my first single to be released within the next month and a bunch of shows planned. Things have been wild and exhausting but also extremely intoxicating and rewarding. I couldn't do any of it without this guy. Thanks to a friend who asked us to model for his photography class, we finally have a few decent photos of ourselves & together. Thanks Jake!
The Sundae v. the Sandwich? Does a graham cracker even qualify as an ice cream sandwich ? Who knows, who cares. Either way you serve it, this homemade No-Churn Lavender Ice Cream is pretty great. I adapted mine from this recipe from Twigg Studios, minus the blueberries. I served it with up with homemade Raspberry Jam, which really helped cut through the richness of the lavender.
Tartine Bakery is my favorite stop in San Francisco, so I decided to test their Devil's Food Cake, along with a few other recipes. You can find the recipe for the cake here. I paired it with the white nectarines to cut the richness.
Photography & Styling for Tess Comrie.
Photography & Styling by Tess Comrie.
1 1/2 c all purpose flour
1/3 c powdered sugar
2/3 c salted butter
Using a food processor, combine the flour and sugar until incorporated. Cut the butter into tablespoon sized pieces and pulse until it is well combined and the dough has formed. It will feel dry. Pat the dough into your ungreased tart mold. Cover with tin foil and bake for 15 minutes in an oven set to 350 degrees.
1 c. heavy cream
12 ounces good dark chocolate-chopped
Heat heavy cream until hot and pour over the chopped chocolate. Stir until all of the chocolate is incorporated. Milk chocolate may be substituted for 6 oz of the chocolate if you prefer something sweeter, but the pastry is already quite sweet. Pour ganache into the cooled tart form and let chill for a least 3 hours. Top with fresh raspberries and sprinkle with powdered sugar.
This couple was a dream to work with and ordered my 3 favorite flavors for their beautiful wedding. Banana Cake w/ Cream Cheese Buttercream; Chocolate Cake w/ Strawberry Basil Buttercream; Cinnamon Cake w/ Mascarpone Filling & Fresh Nectarine Compote.
| Photography by Jordan Rands |
This summer, two of my dearest friends have gotten married. I was lucky enough to make cakes for both of them. For Erin, the cake was trimmed in edible gold leaf. The bottom tier was a Vanilla Bean cake with fresh Raspberry, Blueberry, and Blackberry Compote, and Mexican Vanilla Buttercream. The top two tiers were Chocolate Cake w/ Basil Buttercream. Cake florals by Le Loup.
| Photography by Andra Meyer |
The more time I spend in this city, the more I love it. The food finds here easily make up for anything the city lacks (which is little). Mission District eats, midnight trips to the Golden Gate, freshly fried donuts at 1 am, firework watching from Treasure Island, nights at the Exploritorium, birthday dinner splurges, shopping spree's, and the boy of my dreams. I wish I never had to leave. Bye San Francisco, I'll be seeing you.
I'm fortunate enough to have parents with a tiny house by the beach in Orange County, CA. Great friends and great places are all this post is about.
Reality. A day in LA with one of my three amazing brothers, all of which are artists in their own right. Thankful to my mother this week, who let us all believe we should follow our dreams.
Hiking to the Griffith Observatory.
I've been working away like a slave these past few months, and its only the beginning,. That said, I'm really excited about what has been happening, and all of the wonderful people I have been able to meet and collaborate with. Its been the most rewarding part of starting Le Loup.
In all of the madness, I often forget to let my mind and body wander past the daily rush. I know I'm not the only one. So cheesy post and cliche's aside, I've decided I'm going to post more often. Somehow I've ended up with a massive amount of florals that I'm going to show periodically, instead of lumping them all together in one post full of nothing but petals and stems.
I just want to thank everyone for their kind words and support. It means everything.
Some favorites from a styling session on a much less rainy day.
I have a lot of exciting things happening in the near future. Its exhausting with school, music and my day job but it's all very very worth it. Today's cake: