Saturday, December 18, 2010

Sugar Coma Festival {Better-Late-Than-Never Ed.}

First of all, hooray, my blog is featured as this week's Featured Blogs by Foodie Blogroll.

Second, I know this is totally lame that I am just now posting this, but in the heat of lavish! event this past weekend in Atlanta (which I wasn't able to attend because I thought I was going to be somewhere at that time but I apparently I didn't have to be -- and of course, by the time I realize that, it's all too late, the tickets are sold out. Oh life.), this was another swanky soiree held by The Broke Socialite (she's such a nice and funny lady by the way) called Sugar Coma festival and I was lucky enough to snag a ticket at the time.

Third, I'd have to admit, this quick post is my way of cutting corners. It has something to do with the very fact that everything in my life is such a whirlwind right now. I haven't been eating at cool places and have taken zilch pictures lately. Plus, it's the week before Christmas and I am far from being done with Christmas shopping. That's how bad it is.

Anyways, hope this would make a feast for your eyes.

These cupcakes are from Cami Cakes. I got to meet little Camille herself, such a cutie! Also, as a self-proclaimed connoisseur of red velvet cakes, I actually adore these babies. Moist, velvety, and topped with rich frosting.

Caramel-filled. Chocolate-drizzled. Cheerful taste buds.

Margarita cupcakes. Need I say more? FYI, the margarita did not get baked off. Let me repeat once again that it did not get baked off. Ahemm, I had mine straight up. These sassy treats were provided by Pink Cupcake Dreams and Peachy Treats.

Caryn's Cakes' strawberry cupcakes are one of the best strawberry cupcakes I've ever had. It's such a simple goodness and the frosting is just right: a tad sweet, not too rich, and still maintains that classic strawberry flavor. I actually bought a few to take home with me.

Sip the Experience is what would happen if Barnes & Noble got married to Starbucks and had an affair with your full- of- homemade- goodness neighborhood bakery. I wouldn't mind sitting there all day getting some work done. It'd be kinda hard to focus with all those luscious desserts calling out my name every five minutes though.

We had to take a break to prevent our glucose levels from going through the roof: by showing our savory spot taste buds that we still care about them. Chicken skewers by Bradford on Bishop on the menu.

See these gorgeous vanilla custards topped with fresh blackberries? Yum. Chris Arpante's mad dessert skills are responsible for them. It's ok to judge the book by its cover this time - because it fully represents the quality of the content.

Nah, these are not jello shots. They're even better.

I didn't actually get a chance to try these, but I'm guessing they're molten lava chocolate cakes?

This Cuban espresso flan is a work of art by private chef Bren Herrera. If you're a coffee lover like I am, you'd appreciate it very much. It's very fragrant and ahh, the texture - it sort of just glides in your mouth.

In the name of (sugary) festivity we trust.


  1. GIRL your pictures are stunning!! my flan, not so much!! the sides shouldn't look like that !:) :) Should me totally smooth! But the shots came out luscious!!! Thanks for sharing!

  2. I'm getting fat at just looking at these treats. yummy! PARTY in my mouth!

  3. Congrats on having your blog featured on the Foodie Blogroll and your pictures are amazing! Happy Holidays! :>)

  4. Thank you sooo much, happy holidays to all of you! :)

  5. Everything looks so amazing, did you go home with a sugar head-ache, I think I might of because I would want to try it all. The presentations are beautiful, little pieces of art each and everyone of them.
    You took some great pictures by the way.

  6. The treats are so tempting! Lovely pictures, made me drool actually, tnx for posting!
    Hope you follow me also with my foodie adventure!
    Here is my website:

  7. Thanks for the compliments, very nice of you all!

  8. Your pics are something special and ones that food bloggers should aspire too. I must say that that although I love the French training I am receiving and making an elegant and complex sauce e.g., l'orange (pics of course at my site) ... there is something about the crispiness of the duck you have pictured which is just hard to beat. - GL & Best, Gary