dessert | Contemporary Cake Designs

Divine Dessert Tables at Eastington Park

By | Wedding Cakes | One Comment

A while back Xavier and I teamed up with some of our favourite wedding industry friends to help style a Black Swan photo shoot at Eastington Park.

On the menu was a two tier sponge cake alongside a dessert table full of delicious treats and this was the end result;

swan shoot christy blanch photography (455 of 922) swan shoot christy blanch photography (461 of 922) swan shoot christy blanch photography (698 of 922) swan shoot christy blanch photography (451 of 922)















On the plates featured a group of indulgent chocolate cake pops, scrumptious vanilla cupcakes topped with icing and moist almond biscuits shaped into dinky dresses.

These tables full of gorgeous goodies are continuing to grow in popularity in 2014 and allow us to get really creative with our designs in the kitchen. Each table is artistically fashioned around a theme or colour palette to perfectly fit each couples individual wedding.

This year they’re expected to take off as brides are increasingly opting for a more relaxing celebration and an alternative to the traditional wedding cake. The best bit about dessert tables is that they give you a little bit of everything and will be bring real elegance to your wedding table.

Thank you to the wonderful Christy Blanch Photography for taking these stunning photos.

Pitch Perfect Parfaits

By | Contemporary Cake Designs, Desserts | 6 Comments

In French ‘parfait’ means perfect and honestly we couldn’t agree more! With its multiple layers of ice cream, fruit, syrup, and whipped cream topping, it’s a dessert that’s difficult to refuse.

This perfect little dish originated in France cuisine during 1894. Since then love of parfaits has risen, becoming global, resulting in a variety of parfaits, all different flavours and all different ingredients. The prime commonality being that they are all frozen, making them the ideal party food.

While the French tend to enjoy simplicity in their parfaits: using cream, egg, sugar and syrup, the American’s lean towards using more elaborate recipes. They tend to use a wide spread of ingredients such as granola, nuts, yogurt, liqueurs and gelatine with fruit and cream toppings. In particular the yogurt parfait made with granola and fruit has become a common breakfast dish due to its health properties.

Our love for these little dessert dishes have caused us to go a tad nuts in the variety we offer!




Five Delicious and Mouth-watering Desserts

By | Contemporary Cake Designs | No Comments

Over the years everyone, especially us Brits have established quite the reputation for our love of wholesome food, and none more so than an indulgent dessert. There’s just something so comforting and homely about tucking into a bowl of a classic steam pudding with custard or a smooth strawberry cheesecake, it’s a great part of our heritage.

Although in more recent years we’ve seen influences from overseas that have allowed our taste buds to explore new flavours and textures. The beautiful art of French Patisserie is one of those with its visually outstanding presentation and rich, intense flavours.

Here at Contemporary Cake Designs it’s a passionate part of what we do so we thought we’d round up our top five mouth-watering desserts to tickle your taste buds on our 2014 range. So, get your spoons at the ready as we dive in and give you a taste of these five delicious desserts.

1. Chocolate Craquant

Chocolate Craquant

Chocolate Craquant








2. Mango Mouse

Our summer delight - Mango Mousse

Our summer delight – Mango Mousse








3. Tiramisu

A very teasing tiramisu!

A very teasing tiramisu!








4. Teardrop mousse

Strawberry Teardrop Mousse

Strawberry Teardrop Mousse








5.  Black Forest Gateux

Our berrylicous black forest gateux

Our berrylicous black forest gateux








All these desserts are beautifully crafted by Xavier and Bee Pelloux and are the perfect addition to any restaurant, pub or café’s menu. These five products are just a few of our 2014 dessert range that wholesale customers can order from us here at Contemporary Cake Designs. For individual customers in the local area we do attend markets where you can purchase some of our delicious products.

If you’re interested in purchasing our desserts please call us on 07766 900 832 / 01242 252 352 or email us at admin@contemporarycakedesigns.com/

You can also follow us on Twitter: https://twitter.com/ContemporaryCD

Like us on Facebook: https://www.facebook.com/ContemporaryCD?ref=hl

Mille-Feuille Series: How to make Buttercream

By | Contemporary Cake Designs, Top Tips, Video Tour | One Comment

The great thing about Mille-Feuille is that it allows for a variety of topping. Traditionally the French dessert is covered with a layer of fondant or a dusting of icing sugar but if you’re feeling a little creative you can decorate it with whatever takes your fancy, just think about the flavours and textures! For us, it’s all about Xavier’s famous buttercream which is made from the following ingredients:

9 egg yolks

1kg butter

500g caster sugar

160g water

If you would like to learn how to make Xavier’s watch the video below. Buttercream is used for all sorts of desserts, cakes and pastries so this recipe isn’t just a one trick pony!

Here are our top five tips to make a gorgeous butter cream filling:

  1. Cook the sugar to the correct temperature
  2. Make sure you don’t cook the egg when pouring sugar into it
  3. Create an emulsion
  4. Make sure mixture is cool enough before adding the butter
  5. Make sure you don’t add the butter to quick

Mille-Feuille series: How to Make Crème Patisserie

By | Video Tour | No Comments


Mille-Feuille filled with Creme Patisserie.

Mille-Feuille filled with Creme Patisserie.

The key component to the Mille-Feuille is Crème Patisserie, which is also known as pastry cream. Crème Patisserie is made from five simple ingredients: eggs, corn flour, milk, sugar and vanilla.

It’s one of the richest and creamiest products around lending itself to being a perfect filling for both pastry and sponge based desserts; none more so than the Mille-Feuille. In this particular dessert the crème patisserie is sandwiched between two layers of puff pastry; creating a smooth, delicate texture to contrast the light and crispy qualities of the pastry.

In our latest instalment Xavier demonstrates how to create the filling for the Mille-Feuille and gives you a couple of great tips along the way.

To go alongside the video here are our top five tips to make a French classic – Crème Patisserie:

  1. Don’t burn the milk – It’s all about controlling the temperature of the pan. Don’t put the heat too high.
  2. Mix the eggs, sugar and cornflour until it’s nice and smooth
  3. Just like custard cook it slowly on a medium heat to ensure the mix doesn’t overcook.
  4. Stir constantly – The last thing you want is it to burn on the bottom.
  5. Put butter over the top once in clean container before placing in the fridge to prevent a skin forming (see video)

Mille-Feuille Series: How to create a Mille-Feuille

By | Video Tour | No Comments
The finished article

The finished article

Recently we’ve been busy in the kitchen whisking up some fantastic treats ready for everyone to enjoy. Why we hear you ask? Well after 20 years in the trade we’ve learnt a thing or two along the way and thought it was about time we passed our knowledge onto the aspiring bakers/pastry chefs of this world. That’s why we are releasing not one, but three ‘How to’ videos as part of the re-launch of our YouTube channel this week.

Our first demonstration is based around a French classic, the Mille-Feuille, or as us Brits like to call it – custard slice. Mille-Feuille is a three layered pastry based deserts that’s as far from your classic English pud as you can get but adds a real touch of class to your dessert palate.

With layers of light, golden pastry, creamy vanilla custard and home-made strawberry jam this Mille-Feuille makes for a scrumptious dinner dessert or afternoon tea delight. So without further ado our very own experienced pastry chef Xavier Pelloux is on hand to guide you through how to make this delicate French dessert.