Are you tired of baking the same old cakes when it comes to celebrating your children’s birthdays, or do you need to create something really special for an upcoming occasion?
If so, then take a look at what local enterprise bring BACK form has to offer on its website, www.bringbackform.ch: literally hundreds of different moulds for creating cakes in all different shapes and sizes.
Available for rental at just Fr. 9.- per mould plus shipping, the moulds are provided in several different themes: famous characters (e.g. Harry Potter and Garfield,) animals (e.g. dinosaurs and horses), sport (e.g. football and golf), people (e.g. astronauts and princesses), nature (e.g. flowers and snowflakes), transport (e.g. tractors and pirate boats), festive occasions (e.g. Christmas and Halloween), numbers, and miniatures as well as numerous other styles that are impossible to classify such as books, Noah’s ark, a mortar board, feet, guitars and even a pram!
10% discount off your first order - offer extended until end of December!
If you’re looking for something a little different to mark a special occasion in your life – a birthday, an anniversary, a babyshower, bridal event, or wedding – or you simply want to indulge yourself and give yourself a treat, then take a look at some of the creations from Cupcake Heaven.
Located in the Paquis district of Geneva, Cupcake Heaven provides a delicious range of light and spongy cupcakes with fluffy buttercream, baked fresh to order. Cupcakes can be decorated to individual specifications – just take a look at the Cupcake Heaven website to see what has been created in recent months, including Double-Decker bus-themed cakes, university alumni cakes, princess and leopard print cakes.
Flavors range from standard vanilla or chocolate varieties, through to cookies and cream or pear and choc chip! Numerous different sprinkles can be ordered as toppings (stars, butterflies, confetti, fish, hearts, dinosaurs to name but a few!), but for those who want something really special Cupcake Heaven specializes in piped buttercream designs and fondant decorations.
Paul Foley is a local Brit who has been living in Switzerland for about 12 years. Like many others, he came here for a short stay and then forgot about the word short. Having had children he soon realized that chocolate probably wasn’t the healthiest food for them so in an attempt to improve their diet (and learn a bit more French) Paul took up bee keeping via one of the local associations.
Four years later, he finds sitting in the forest with the bees gently buzzing on the wind is actually a beautiful way to spend an hour or two (although he's not mad enough to do it without protective clothing!) He now produces his own organic honey, using bee hives that are “housed” in a nature reserve in Chavannes-de-Bogis. The bees’ food source is a combination of forest, pasture and “biological agricultural” – this means that the farmers who grow crops near the hives are growing bio products, so there is nothing that needs masses of chemicals adding to it. He does not feed the bees during honey production, he does not add chemicals to the hives during honey production (or before), and he does not move the bees. All the honey is processed by hand within 3km of the hive location.
Can you tell the difference between mozzarella that was hand-made this morning and a ball of the mass-produced type? Expand your culinary knowledge by trying out some of the cheese, made fresh every morning at Casa Mozzarella, a shop opened less than one year ago near Plainpalais, Geneva! Read to the end of this article to find the answer to our competition question and maybe win a voucher for Fr. 100.- to buy whatever you want from Casa Mozzarella!
Fabio Magno and Angelo Albrizio decided to bring Italy to Geneva in its most delicious form: mozzarella made entirely from local Geneva milk! They are both from Puglia, Italy, where mozzarella is famed to originate, and now live in Geneva. The opening of their shop took time in preparing. They found an Italian cheese-maker who comes from a long line of cheese-makers, Nicola Antonicelli, who was delighted to participate in this concept.
Every morning before dawn a trip is made to the Laiteries Réunies de Genève. Nicola follows in his father’s footsteps and takes the 300-400 liters of fresh milk and lovingly cooks, stirs, cuts, sieves, and stretches the curds to make 30-50 kilos of balls of fior di latte — the official name for mozzarella made from cow’s milk.
Test your cooking skills in the 2011 Swiss BBQ Competition
With the fine weather we’ve been enjoying recently, many of you will have dusted down your barbecues and seized the opportunity to invite family and friends over for that great outdoors dining experience.
If you’re one of those great barbecuers, who grills to perfection, and has the reputation for producing great marinades and sauces, then you may like to try your luck in the next 2011 Suisse BBQ Championship. Organized by the Suisse Barbecue Association, the competition will take place this year at the beginning of June, at the lakeside in Nyon.
To enter the competition, all you need to do is get together a team of fellow barbecuers and submit your application via the competition website (www.swissbbq2011.ch/BBQ/page/main_en.php) by 30 May 2011. The lucky winners will receive Fr. 3000.-, plus a trip to the World Championship!
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