discount

Back when I used to be a pastry chef, I struggled with cake decorating quite a bit. I felt like there was often too much empty space to fill up. I think that it’s one of the reasons I loved creating composed dessert plates so much, I could create the dessert items and they turned into the decoration for the plate, rather than covering the dessert in decorations. I have always struggled with creating something completely from scratch – having a huge blank canvas to fill, rather than having at least a starting point to grow from. You can’t grow a plant without a seed.

I remember with finding inspiration for a composed dessert, considering flavor profiles, and utilizing the colors that naturally came with those flavors as my starting points, and building from there. The dish that comes to mind is one made with cherry mousse and white peach mousse with a pistachio cake – using a barely there peach, a bright pink-red and the muted pistachio green to bring interest and brightness to the dessert, while also standing out among all of the chocolate/vanilla colors. The dessert in it’s entirety was beautiful, with wonderful colors that are organic to the item itself. Those flavors came from items that had interesting colors to begin with. Perhaps this is why I have such a hard time with filling space just to fill space – if the design element doesn’t make sense, if it doesn’t come from an organic place, why add it? And that is likely why I had (and have) such a hard time with decorating cakes. My own wedding cake had no decorations but chocolate covered strawberries and fresh berries on it.

Much like the beaten to death line from every traditionally trained chef I’ve ever met, “If it’s not edible, it doesn’t belong on the plate.” Period.

And in bringing up my pastry background, I think I’ve finally come to the realization that this is the place where I get my overthinking from. Mise en place is the French phrase that means “everything in it’s place” and it’s the very first thing that every cook is taught – before service, every item you will need for service must be ready. Preparation is absolutely everything in cooking, without preparation, you’d immediately be thrown in the weeds when service starts and you need something you don’t have at the ready.

So I’ve come to the conclusion that I’m much happier starting out with a smaller canvas to fill, the item of jewelry, typically with a built in starting point, rather than with the huge blank canvas of something such as a wedding cake, or even a birthday cake. It’s much easier to fill the space, to add just a little, and have that small element mean a lot more.

So along those lines, I have two more ring designs coming up that will be added to The Elle Collection, a true solitaire (no accent stones) named for one of my mentors, as well as a ring that will have some small diamond accented elements, but will be mostly a solitaire as well. I think that these will be added before the end of the year and I’m so excited about them!

I’ve been a bit all over the place this week, with some family stuff going on, and preparing for Halloween with a little kid and her activities to contend with, so I’ve been a bit overwhelmed with things outside, but also I will be debuting two new bands in November (rather than the end of October, as I had originally planned) because I’d been getting so much interest in one, and I’m just in love with the lines of the other.

There are less than 8 weeks left until Christmas, and while I will still be selling ready-made items until the week before, custom items are already going to be difficult to complete and have delivered by Christmas, if they aren’t already in the planning stages. I would recommend requesting any stock items from the Elle Collection to be ordered before Thanksgiving to arrive by Christmas, to allow for production time with the holiday rush.

I also wanted to mention that I do have a coupon on etsy running right now for 20% off orders over $100 running through November 7th (this coming Saturday!) so take advantage of it before it’s gone! The coupon code for that is “BURMESERUBY” (no quotes) and you can visit my Facebook page for the story behind the coupon.