I love this article from Lauren so I am posting a link to it here. I can't agree with her more and I don't have anything to add to it so I will leave you with the link...
I am so excited to see there is a cake show with top notch instructors coming to the northwest! For all of you professionals this is in October...after the wedding season!
But I am a little torn. The Washington State Sugar Artists (WASSA) have been around since 2003 and hosting a cake show in Washington since 2005. As a small business owner I want to support other NW local businesses. As a nonprofit run strictly by volunteers WASSA has struggled these last few years to keep attendees or attract new attendees from outside the NW..
It will be interesting to see how the Confettifest Show does in comparison to WASSA. Confettifest definitely has the working model of using big name instructors for classes and having a vendor room with a lot of vendors. I hope it will be the spark that WASSA needs to move it from a small show to a big show.
So with all that, I hope to see everyone at the Confettifest show in October AND at the WASSA show next spring.
I am working on a key lime cake and was wondering why key limes were so expensive and honestly I didn't know what the differences were between the varieties. While researching key limes vs regular limes I found this great blog post by seriouseats.com. Great information on the history of the key lime. It makes total sense that the limes grown in a different regions with different soils would take on different characteristics. It also reveals the ugly truth about truth in labeling. It is hard to know what you are buying when the information can be elusive.
What I want to do now is find a real key lime and compare the taste with the lime that is so readily available in stores. To be continued...