Haaaaaaaave you met Vango?
Vangelis happens to be the Co-Head of the happy little catering company known as Chili Catering. The very same company I’ve been working for, for the last 2+ weeks. With him, I also work with Eirini, you know, that wonderful girl I made the strawberry & mint macarons with & also did a series of trials before arriving at the idea of a roulade with.
It’s a fabulous team. There’s also Costas, he can come across as a little grumpy & be hard to know, but once you crack through, he’s pretty fantastic too.
Back to Vangelis….
Did you know he’s turning 40 today? That’s quite impressive if you ask me. He’s been persistent that he wants nothing to do with a birthday cake…
Eirini & I don’t care one little bit what he wants. We’re going against his wishes & whipping him up one any way. Why should he get to deny us the joy of making a cake just because he’s said so?
Since he’s quite the Chef & very imaginative with flavors, I’ve decided to do a cake that will be layered…. • hazelnut • hazelnut & milk chocolate • hazelnut & dark chocolate •
Then, in between each of these delicious layers, there will be a wonderfully light, basil whipped cream.
Even more heavenly, the design.
More often than not, I finish a cake & I’m sorely disappointed with it. Not that it isn’t good, it’s just, I always tell myself “I can do so much better”. Not to brag or anything, but I am so ridiculously pleased with myself over this cake that there is no bringing me down. Not today. Can’t wait to show him what Eirini & I did!!!
Did I mention that I lovingly crystalized each & every basil leaf myself? From purple basil plants growing in my garden which I actually grew all by myself from seed?!?! Oh yea, every single part of the process.