When I asked my friends if I should do a tasting for OriginalCinn Desserts I got a resounding and overwhelming, “Yes! Do it!” And at the time, I thought, “Well great, yeah, let’s do this.” So on Sunday September 25, I had the event that solidified my desire to make OriginalCinn into something that I could eventually turn into my livelihood.
I gathered close friends and family who have contributed to the blog and some who have already hired me for special desserts, wedding cupcakes and the anniversary cake. I couldn’t have asked for a better group to share this event with and I hope that the next event will include more people.
The best part of the whole evening for me was seeing all of the empty plates. I was so afraid that the lavender crème brulee would be too “out there” for some of my guests but it was definitely a favorite. The texture and subtle flavor of the rose macarons were also a big hit.
The funny thing is that I have absolutely no idea how everything I planned came out (almost) exactly the way I wanted it. I channeled every lesson I ever learned in my professional career to get this event to go off the way it did. I planned, I made lists and made everything over the course of a few days and did not panic. In between early morning and night shifts at work, and a really, really hard week full of events that I could only attribute to God himself testing my desire to come out of it alive. Of course, in the end, I should give myself plenty of credit, as it is something I never do. So I’ll take it, and give thanks to the wonderful people who sacrificed their own time and sanity to help make this happen…and I can’t wait to do it again.
On the menu:
Lavender and Mexican Vanilla Creme Brulee, Chai Spice Creme Brulee, Rose Macarons with Raspberry Jam Filling, Blueberry Macarons with Orange Blossom Filling, Mandarin Tapioca with Honey Yogurt Mousse, Pumpkin Profiteroles with Pepitas, Vegan Lemon Cupcakes, Red Velvet Cupcakes and Jagermeister Chocolate Cake Truffles