Chrissie Makes

Baby Shower Pops

noreply@blogger.com (Chrissie Makes) — Sun, 24 May 2015 11:46:00 +0000

Strawberry Delight covered with pretty white baby feet- a perfect present for any baby shower

Baby Shower pops

Providing your body with the true goodness that mother nature intended

noreply@blogger.com (Chrissie Makes) — Tue, 10 Mar 2015 10:52:00 +0000

Idilio No 4 Caranero

Here is another triumph by Swiss award-winning chocolate makers Idilio Origins who work directly with small producers in Venezuela to produce selected single-origin and superior cocoa varieties.

By using a traditional 'long' conche method in Switzerland, which no modern stirring method can match, Idilio have produced a melt-in-your-mouth character whilst unfolding the exquisite flavours of the superior cocoa variety. This rare chocolate is distinguished by a bouquet of fine fruit notes and a discernible taste of vanilla.

My new delicacies combine all the flavour of this rare chocolate with the finest selected organic ingredients of raw almonds, pure coconut, omega 3 seeds, honey and sultanas to create a unique bar of goodness.

Each mouthful provides you with naturally occurring anti-oxidants, iron, selenium, magnesium and essential vitamins.

Perfect as a guilt-free indulgent treat, a pre or post work out boost or simply for a healthy hit of happy endorphines.

Birthday Butterfly Cake Truffles

noreply@blogger.com (Chrissie Makes) — Sat, 01 Mar 2014 19:00:00 +0000

A special gift to say Thank you
I enjoyed making these Strawberry Delight cake truffles topped with a delicate butterfly for an adults birthday party favours. What better way to welcome the beginning of Spring?

Valentine Cake Pops

noreply@blogger.com (Chrissie Makes) — Fri, 14 Feb 2014 11:49:00 +0000

Happy Valentines Day! xxx

Why the classics are always the best

noreply@blogger.com (Chrissie Makes) — Wed, 05 Feb 2014 22:23:00 +0000

Strawberry delight pops with a dusty pink rose

Topped with a dainty dusky-pink rose, my classic Strawberry Delights are still the firm favourite for weddings and christenings this year. Here they are ready to be wrapped and labelled up individually with guests names.

Boxed Favours

noreply@blogger.com (Chrissie Makes) — Tue, 14 Jan 2014 22:50:00 +0000

Strawberry Delight in a box

Idilio baked and enrobed Cake Truffles

noreply@blogger.com (Chrissie Makes) — Sat, 27 Oct 2012 18:48:00 +0000

NEW Idilio origins baked and enrobed Cake Truffle Selection
From the terroir to the chocolate bar

A number of years ago, the young Basel company Idilio Origins, discovered that as with top-class wines, the “terroir”, the 'location' in which the cocoa is cultivated, is crucial for the quality and distinctive flavour of the fruit.

Idilio became the first and only Swiss chocolate company to specialise in finding the best cocoa plantations which remains to this day. Following the discovery of a promising “cocoa, mountain” Idilio works hand-in-hand with the local farmers to, nurture the precious cocoa, harvest it at the perfect moment, then ferment and gently dry it in the sun. The wealth of flavour in the cocoa evolves harmoniously in the chocolate during the production in Switzerland. The goal is the creation of dark “château” chocolates, for connoisseurs.

Venezuela and Columbia were already renowned for outstanding Criollo- cocoa back in the days of the Mayan civilisation. It is thought that, the Criollo beans originated in the south of Venezuela. The simpler, and more disease-resistant Forastero cocoa originated further to the south in the Amazon basin. From Venezuela, the Criollos spread, through Columbia as far as Mexico. To this day, the cocoas with the highest proportions of Criollo genes are to be found in these countries. For this reason Idilio concentrates on the northern, regions of South America in its hunt for single plantation gems.

Experience this unique poetic chocolate through my new selection of cake truffles.

Idilio Chocolate Bars

My NEW Cake Truffle Selection

Meffys Awards 2012

noreply@blogger.com (Chrissie Makes) — Fri, 14 Sep 2012 20:17:00 +0000

A sweet treat for the sponsors at Meffys 2012
Once again this mobile industry award ceremony was held in stunning settings and delighted its nominees and guests with the finest dining. My favourite trio of Lemon Sherbet, Caramel Crunch and Strawberry Delight pops were a sweet thank you for sponsors. Congratulations to all the winners!

How to make cake pops

noreply@blogger.com (Chrissie Makes) — Sun, 17 Jun 2012 22:27:00 +0000

Always wondered how they are made?
Why say it in words when you can do it through pictures! Here is how I make my simple chocolate cake wrapped in white chocolate.

After baking my chocolate cup cakes and making my cocoa butter icing, I blend them together with a ratio of 100g cake to 25g butter icing.
To keep them fresh I only make them in batches of 30

Scoop, Squish, Squish, Roll.
I weigh 25g and roll it into a dainty ball. About 20 rolls does it!

Perfect round balls then get poked with the stick

Make way for a drip of melted white chocolate to make sure the stick stays put

I temper my chocolate using a Bain Marie and the 'seeding' method. Chocolate is in the bowl suspended over a pan of steaming water. I raise the temperature of my chocolate to about 42 degrees, all cracked up and constantly stirring. I then take off the heat, add more fresh chocolate whilst stirring to bring it back down to a workable temperature of about 36 degrees.
Requires a lot of patience and a lot of love for the chocolate.

Swoop, Dip, Swirl, Swirl, Shake.

Ok so i tend to do three at a time...
to make sure the balls are covered as quickly as possible so they don't dry out.

If tempered correctly, by the time I've dipped my 6th pop the first one needs to be topped.

Individually made toppings. These are mini planes for a boy's christening.

Packaged and labelled as soon as they are dry to touch (about 30 minutes) to keep them as fresh as possible

Great as a table centre piece

And looking good next to the cake (by Vanillia)

Diamond Jubilee Pops

noreply@blogger.com (Chrissie Makes) — Sun, 03 Jun 2012 15:08:00 +0000

Royal touch
Featured here are Lemon pops dressed my own custom made white chocolate crowns for the Queen's celebrations.

Wedding at The Savoy, London

noreply@blogger.com (Chrissie Makes) — Fri, 04 May 2012 09:58:00 +0000

Happy 1st Birthday Chrissie Makes!
I can't think of a better way to celebrate our first year than to have our little creations presented as 'canapops' (canapés) for guests at the newly renovated The Savoy, London for a beautiful wedding.

Wishing Maria & Marc the sweetest adventures in their new life together

Cupcake and Cake Truffle Wedding Cake

noreply@blogger.com (Chrissie Makes) — Mon, 16 Apr 2012 20:44:00 +0000

Spring Time Wedding Cakes
Featuring: Chocolate cake with espresso cream, Vanilla cake with lime cream and coconut, Caramel Crunch & Lemon Sherbet cake truffles.

Spring Flowers

noreply@blogger.com (Chrissie Makes) — Tue, 06 Mar 2012 18:07:00 +0000

'When daisies pied, and violets blue,
And lady-smocks all silver-white,
And cuckoo-buds all yellow hue,
do paint the meadows with delight...'
Extract from Shakespeares' Love's Labors Lost

Pretty Sweet

noreply@blogger.com (Chrissie Makes) — Fri, 03 Feb 2012 20:50:00 +0000

Handmade bespoke sugar flowers
I'm really excited to now be able to offer handmade sugared flowers that are completely bespoke to the colour and flower scheme of your event. Some of the new designs will be presented on my cake pops and truffles as favours for weddings, at the wedding fayre this Sunday 5th February at The Penridge Suite, London N11. POSTPONED because of the snow until Sunday 19th February.

Wishing you a very merry Christmas

noreply@blogger.com (Chrissie Makes) — Tue, 13 Dec 2011 13:25:00 +0000

And a happy new year
Designed by icon creative design, handmade just for you.

Saturday 13th December - StockMKT (London's Night Market) Spitalfields 4-10pm

noreply@blogger.com (Chrissie Makes) — Sat, 03 Dec 2011 10:00:00 +0000

Chrissie Makes at The StockMKT-Bermondsey December
Huge success at The StockMKT Inspired by Asian night markets offering Londoners the chance to unusual sweet delights, street food, unique handmade gifts and more.

Spooky pops!

noreply@blogger.com (Chrissie Makes) — Fri, 28 Oct 2011 16:50:00 +0000

Halloween Cake Pops
Halloween for me is just another excuse to get all dressed up, face painted, do the 'Thriller' dance and play lots of naughty tricks on unsuspecting victims! oo- and make Spooky Pops in chocolate orange...

Orange Swirl, but with a spooky twist!! Moo haa haa...

Chrissie Makes for the Royal College of Physicians

noreply@blogger.com (Chrissie Makes) — Sun, 18 Sep 2011 09:24:00 +0000

London's lesser known treasure
With over 500 years of history, rare academic relics and prime central London location overlooking Regent's Park, The Royal College of Physicians is a genuinely unique venue for any type of event. The Grade I- listed modernist building has an impressive portfolio of auditoriums, dining rooms and conference suites serving eclectic cuisine, bespoke menus and first class service.

RCP's executive chef David Summerell won the Banqueting and Event chef title in this years Craft Guild and Chef awards. Dressed with an RCP label, my pops are being presented as sweet treats to visitors to the venue and at the RCP stand at Square Meal's Venue & Events exhibition running from 21st-22nd September.

Ruby Rocks!!

noreply@blogger.com (Chrissie Makes) — Sun, 24 Jul 2011 13:42:00 +0000

As compare to Meffys 2011
You won't be surprised to hear that Ruby Wax absolutely rocked last night presenting the awards. She even created her own award by randomly selecting members of the audience to stand up and have the rest 'cheer' for their favourite.

Ruby taking home my bouquet of pops

chrissie makes pops with Meffys brand

Vodafone - one of the many sponsored tables

You see? She's that good she can do it with her eyes closed

Chrissie Makes cake pops...

noreply@blogger.com (Chrissie Makes) — Thu, 07 Jul 2011 12:23:00 +0000

... feature at Meffys awards 2011

Caramel Crunch and Carribean Queen make it to the Meffys 2011 - The global awards for mobile content and commerce - 7th July at The Grand Connaught Rooms, London. Click here for full ingredients.

Carribean Queen - Moist lime sponge wrapped in white chocolate and dressed with dessicated coconut

Caramel Crunch - Moist chocolate sponge wrapped in caramel chocolate and dressed in crunchy ginger biscuit