I have, however, been spending every waking hour in the patisserie, baking and turning out cakes, macarons, cupcakes and all sorts of confections. Last week it was a wedding. This week it was the grand opening of Petite& Sweet in Toronto and macarons are always in demand there. And to adorn the sweets tables, a couple of gorgeous meringue towers were put together as well.
When all the dust settled from these events, I finally turned my attention to the occasion at hand and egg-pops were the result of my efforts. They make me smile. Each is a vanilla cake with a caramel frosting coated in Callebaut chocolate. Delicious. It feels a little more Eastery already.
And of course this weeks macarons are bound to inspire some reverence:
milk chocolate passion fruit
Easter Cake Pops
See you tomorrow at the market!