Work has been quite hectic.
We're collaborating with a fairly high-end hotels/restaurants, and we were making TONS of products for them to sample.
We made several different kinds of mini cupcakes.
Caramel cupcakes. Vanilla cake with caramel frosting, and drizzled with caramel.
Blueberry-Maple cupcakes. Blueberry cakes with maple buttercream, topped with a fresh blueberry.
Blackforest cupcakes. Chocolate cakes with ganache filling, vanilla buttercream, and topped with a maraschino cherry.
And macarons. They had me make six different flavors/colors in the course of two days: pistachio (green), blueberry (purple colored), cherry-almond (pink), plain almond (white), raspberry (dark pink), and orange (pastel orange). And they wanted them overstuffed. I've noticed that Americans like their things overstuffed, whether it be Oreos, turkeys, or themselves.
After making so many different flavors/color macarons, my skills for making these have improved considerably. I've figured out how to make multiple color shells in a single large batch, and how to mix and bake them off so they come out perfectly every time.
The next topic...Napoleons.
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