Valentine’s Day is fast approaching and we couldn’t help but feature a wedding that has all the charm of this saints’ day. One of the most adorable weddings this year had to be Liz and John. The talented Chelsea Brown took some incredible pictures of the day. We loved getting to make a two tiered ruffle buttercream cake in light pink, lots of mini cupcakes, precious french macarons in hues of gold and pink and gorgeous decorated sugar cookies. Liz took an awesome DIY approach and it sure paid off. She made an amazing back drop of glimmer-y circles, gold hearts and pompoms; set it all against a barn back drop decorated with big blush peonies and you get one charming wedding.
Macarons are a true French delicacy and our taking us by storm. Not to be confused with macaroons (coconut), these are meringue based with almond meal folded in sandwich between flavored buttercream. They are dainty, playful and make for inspired canvases of interesting flavors and shades not yet categorized by Pantone. They are also very challenging and take a skilled hand and patience to create the perfect texture and “pied” (the foot that elevates the shells.) Thanks to the likes of Laudree and Piere Herme, we have plenty of inspiration.
At Sweet Heather Anne, we keep experimenting with these cuties. One of my favorite flavors is chai ( with cinnamon, cloves, cardamom, ginger and black pepper.) And then there’s pistachio and citrus praline and oh the list goes on. We are hoping to make a lavender macaron with lavender that Claudia grew. But we also love playing with their presentation. Whether boxed up and tied with ribbon, our infamous ombre macaron tower, apothecary jars and vintage cake stands, macarons deserve special treatment. We always have in rotation two flavors of macarons at the dessert counter, so passer-byes can come in and sample these delectable confections. We love making them, maybe just as much as we love eating them!
REMINDER: we still have a few spots left for our July 2nd Cookies Decorating Class ( Independence Day themed.) Please contact us to reserve a spot. We would love to decorate with you.
Not only will we be offering our own very fine desserts decorated beautifully for your mom, we also will be welcoming Hello! Ice Cream & Gelato who will be popping up in our cake studio for the Dessert Counter this Friday from 10-6 and Saturday 9-2. We can’t wait for all the excitement.
Hello! Ice Cream & Gelato will be selling six packs of their delicious and adorable gelato jewels. Each package will contain six different flavors to tantalize mom’s taste buds. In addition they’ll have macaron ice cream sandwiches in your choice of chocolate or raspberry, and ceylon cinnamon ice cream sandwiched between chocolate molasses cookies.
The ladies of Sweet Heather have created a gorgeous set of desserts special enough for the lovely mom(s) in your life. Our chocolate caramel cake (a new flavor we’re introducing just for Mother’s Day) is topped with a hand-painted heart topper. In honor of Heather’s mom, Julie, we’re making Mexican spiced chocolate cake truffles (they’re her favorite). And our hand-decorated brown sugar cookies and French macarons in earl gray and blood orange will also be available.
We can’t wait to see you this weekend!
It was a big weekend for the University of Michigan. In case you haven’t heard, the basketball team played in the NCAA Division 1 Final Four and National Championship for the first time in twenty years. Perhaps with less national pomp and circumstance, but no less worthy, is the celebration of the re-naming of the School of Art & Design to Penny W. Stamps School of Art & Design.
Penny Stamps and her husband E. Roe Stamps have been instrumental in positioning the school to become a national leader in art and design education. Their generosity is particularly poignant to our own Heather Leavitt, Sweet Heather Anne‘s owner and head decorator. Heather not only is a graduate of the Penny W. Stamps School of Art & Design, she also was a Stamps Scholar. Much thanks to the leadership and generosity of Penny Stamps, Heather’s time at the University of Michigan sculpted who she is as an artist today, laying the foundation for Sweet Heather Anne‘s signature artistry.
In celebration of the re-naming Heather created a cake (and accompanying cookies and macarons) to commemorate Penny Stamp’s enormous impact on the Penny W. Stamps School of Art & Design.
“Creating this cake was such an honor. When I was in art school, my thesis involved creating cakes as edible monuments to local farmers and food producers. Now that I am a local food producer, it was amazing to have the opportunity to create an edible monument to Penny Stamps and the art school. I feel like I’ve really come full circle. It was awesome to see all of my Professors, and celebrate Penny, and everything she has done for the school and the arts. ” -Heather
Many thank to Abby Rose Photo for the gorgeous images above.
Edible Monument to Tantre Farm, part of Heather’s thesis project at the Stamps School of Art and Design in 2007.
I love Easter because it means that spring is coming. After a long winter of bitter cold and lots of snow, the pastel colors and green buds add welcome cheer and a reminder of what is to come.
We are so exited about spring, and welcome you to celebrate with us Sweet Heather Anne style. Thursday March 28th we’ll be teaching our Easter Cookie Decorating class. Students will learn our signature cookie decorating techniques, leaving with two dozen decorated cookies and the skills and recipes for dozens more.
The Dessert Counter will be featuring gorgeous treats perfect for Easter baskets and celebrations. In case you miss the class we’ll be selling our decorative sugar cookies in dozens and 2-packs. Our Easter cake is 6-inches and serves 8-10 guests. It features lemon cake layered with lemon and raspberry curds and covered in a light pink vanilla Swiss buttercream. All topped with our adorable Easter banner.
Packaged for gifts in boxes of 5, our pistachio and blood orange French macarons are beautifully tied up with a ribbon.
Our chocolate cake pops with pastel drizzle, packaged in 2-packs, will brighten up even the dreariest of days.
Last, but certainly not least, carrot ginger is back! It will be making a limited time appearance at the Dessert Counter in the form of cake-in-a-jar. Come and get it before we sell out.
Many thanks to Abby Rose Photo for the gorgeous images.