Petit Plat (aka small plates) is the home of Stéphanie Kilgast, talented artist who has a passion for food miniatures. Making these mini’s since 2007, Stéphanie has had much success and this worldwide. I mean, look at some of these pieces and you’ll understand why.
Now small can these over the top real looking miniatures be… really really tiny. Just look at the next picture. A box of macaroons… mmm, well the next picture actually shows how small the box really is. Amazing isn’t it?
The amount of details that goes into making these little pieces is beyond amazing. That’s talent my friends, combined with alot of patience. 
Now she doesn’t just make miniatures, but jewelry (with miniatures) as well. From earrings, to pendants and even brooches. Check out this french artist Etsy Shop. If you want to say updated on the latest items, add her blog to your google reader. She sometimes even posts DIY is you want to attempt the mini in polymer clay
{ Images : Petit Plat }
Posted by: Kelly of Glamour This!
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Many of yous seemed interested by this Soup Diet I did a while back. So I thought I would share. The recipe is from a renown hospital here in Montreal and they feed their patients this soup when they have cardiac, stomach or weight issues. Especially if they need to go into surgery and need to lose a few pounds, before going under the knife. Hubby works in a hospital and knows of this diet. So it all checks out 
Weheartit
So if you are interested… here is the recipe:
Drinks Allowed
- Unsweetened juices
- Tea (also herbal)
- Coffee
- Cranberry juice
- Skim milk
- Lots of water
Soup Recipe
- 1 or 2 cans of stewed tomatoes
- 3 plus large green onions
- 1 large can of beef broth (no fat)
- 1 pkg. Lipton Soup mix (chicken noodle)
- 1 bunch of celery
- 2 cans green beans
- 2 lbs. Carrots
- 2 Green Peppers
Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until vegetables are tender.
The soup can be eaten at any time.
Day 1
Any fruit (except bananas). Cantaloupes and watermelon are lower in calories than most other fruits. Eat only soup and fruit today.
Day 2
All vegetables. Eat until you are full with fresh raw, cooked or canned veggies. Try to eat green leafy veggies and stay away from dry beans, peas or corn.
Eat veggies along with the soup.
A baked potato and dinner time with butter.
Don’t eat any fruits through today.
Day 3
Eat all the soup, fruit and veggies you want. Do not have a baked potato.
Day 4
Bananas and skim milk: Eat at least 3 bananas and drink as much milk as you can today, along with the soup.
Day 5
Beef and tomatoes: you may have 10 to 20 ounces of beef and a can of tomatoes, or as many as 6 tomatoes on this day. Eat the soup at least once today.
Day 6
Beef and veggies, eat to your heart’s content of the beef and veggies today. You can even have 2-3 steaks if you like with green leafy veggies but no baked potato. Be sure to eat the soup at least once today.
Day 7
Brown rice, unsweetened fruit juice and veggies, until full (and eat the soup).
You can add cooked veggies to your rice if you wish.
The soup is actually really really good. Oh course you will need to change your eating habits and excercise won’t hurt in the equation… but it does work. Really. If you do it… keep me posted I would love to see how it’s going for you.
Posted by: Kelly of Glamour This!
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Happy New Year everyone and since this is the official first post of 20-10 I thought I would post something wedding related and yummy at the same time. The holidays are known to be a time where proposals are made (yay to the newly engaged couples) so I thought this post would be interesting. Well, anyway I hope so.
Who would thought of combining two things women love; Gems and Chocolate? Well, Promise Me Chocolate did just that. I mean think about it, its a really really smart idea. And not to mention yummy in the tummy.
Why not make a lasting impression by using these chocolate gems to propose (and then give her the real ring of course) or to give out as favors at a bridal shower. I mean, its bound to be a hit.
Pretty boxes make this little treat an even better and more realistic gift. Well that’s if you can actually find the courage to eat it (I know I wouldn’t have a problem with that, that’s for sure)
Check our their site for various options, and packages.
Why not do it different in 2010… opt for chocolate instead
Images courtesy of Promise Me Chocolate
(via Wedding Fresh)
Posted by: Kelly of Glamour This!
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Nothing better than sweets and stilettos… anyways, I don’t think so. Thought I was perfect for some friday inspiration.
weheartit / Blogger
Happy Friday everyone, and for those of you who are officially on vacation for the holidays.. HAPPY HOLIDAYS to you and yours 
Posted by: Kelly of Glamour This!
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I love eye candy, I mean who doesn’t? When I saw these beautiful cakes from Eat Cake and Be Merry, I knew I wanted to know more and see more… Well after exchanging a few emails with Liz I decided it would be neat to ask her a few questions. I’ve always been intrigued on how people start their business… and this was a great way to find out 
How did you come up with your company name?
When I was trying to name my business, the phrase “Eat, drink, and be merry” came to mind because it encompassed such a great action (eat) and emotion (merry). So I wanted to adopt the vibe for my business because I think its pretty natural for everyone to be merry after eating some delicious and beautiful cake! Hence EatCakeBeMerry.
What made you start this business – the major turning point?
After I finished culinary school in San Francisco, I came to New York and had the opportunity to work with some renown cake designers. Then I got married and stepped away for a couple months, which is the period when I truly realized there is no other job I’d rather do. So I started making cakes again for family/friends and from there it organically blossomed into my own venture.
What inspires you?
I’m a very visual person so most of what I see in my day to day life inspires me. Stationary, department store displays, greeting cards, magazines, scrapbook/craft supplies, clothing, jewelry/accessories, buildings, product packaging,…you name it. I’ve made cakes adapted from designs on a 3-ring binder and even bed sheets from Anthropology.
What is the best part about your job?
The best part of of making cakes all day is getting to eat the scraps Really, it’s being able to translate a couple’s personality and interests into a meaningful and unique cake for their special day.
Whats the process?
The process starts off months before the event with a consultation, which is when I get to know the bride and groom. There we collaborate to create a great design and chose flavor combinations. Few days before the cake is due, we start making the decorations, baking/building the tiers, and the day before the event we assemble the final product, which is then ready to head over to the venue.
Tell us a little about yourself, to get to know you more
I’m a midwest girl at heart. I spent half my childhood in Ilinois and the other half in Michigan. I went to Univ. of Michigan and was studying to be either a dentist (always wanting to work with my hands) or a math teacher until I discovered cake design the summer of my sophomore year. As soon as I graduated, I headed to SanFran to learn more about baking/pastry then went to New York City because that’s were my finacee at the time was. After a year there, I got married and moved across the river to Jersey, which was a great decision because now I get to awe over the NYC skyline every day
Thank you so much Liz for participating in the mini-interview. Hopefully the readers will appreciate your cakes even more (if that’s even possible) I wish you lots of success and I can’t wait to feature your cupcake designs when you will launch them
Be sure to check out her blog for the latest updates. Shes also on twitter for you tweeps @eatcakebemerry
Posted by: Kelly of Glamour This!
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Cake toppers isn’t something I’ve really blogged about. I’ve talked about cakes many times but haven’t paid much attention to its toppers… and I apologize. They are as important as the cake itself, so today I was to introduce you Chateau de Gâteau a unique cake topper company.
Image courtesy of : Chateau de Gâteau
Alison Dawson, owner and creator of CDG was nice enough to give me a little information about herself.
I’m originally from Vancouver, and have lived in Brussels Belgium, and currently reside in Toronto. Chapeau de Gateau seemed very fun name and appropriate for this product: the top of the cake! I’d love to develop the line further emphasizing ribbon in each creation.
Image courtesy of : Chateau de Gâteau
You can find one of her super cute orange cake toppers on the well know Matthew Mead ‘s website. Plus, she is extending her line and working on place card holders and on an accessory line of ribbon brooches for the bridal party called C’est Joli (that’s pretty)
For additional informaiton visit her website. I have a feeling this is just the start of the success of Chateau de Gâteau. Hats to you Alison!!!
Posted by: Kelly of Glamour This!
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Good morning everyone!!! Are you ready for the next episode of the Glamnuptials? Its cake time people it’s cake time
Our wedding cake was so beautiful! It was literally a show stopper, or should I say a conversation starter. All our guests commented on how unique and glamorous it was, and it made me extremely happy to know that people actually paid attention. We wanted something unique, and thanks to all the weddingbee readers, we finally had the perfect balance of brown, ivory and design.
For our cake topper, we used a vintage crystal glass that my step-mother had, and used the remaining arylic crystals that we used for our escort cards. (more to come on that) I put a tealight candle in the glass so that way at night our cake would have its own mini chandelier.
We had a chocolate Ferrero Rocher crisp dessert included with our meal, so we served the cake later on with the sweets table. Since I figured not everyone would eat cake at night, I decided to make cake flags to go with our oh-so yummy dessert.
Sorry for the blurry picture, this is the only proof with our cake flags.
For the portions, we decided to make a cake for only 70 people (though we had over 150 guests), and I have to say it was still too much because we had tonnes left over. We had more than half the cake untouched… but we even forgot the leftover cake at the hotel. Oh well… just another excuse to get a cake made for our 1 year anniversary
Posted by: Kelly of Glamour This!
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