Gone are the days of “shopping until we drop” and where you are on the go trying to find all the items on your shopping list, and making your step quota running from one side of a mall to another.
There is a drive currently to support local businesses who have been affected by the covid virus and many of us do strive to support local entrepreneurs, and The Pav has made this opportunity so much easier. Head to the rooftop and pop into the #thepavilionsocialgallery where you will meet an array of home-grown talents selling their locally produced wares “all under one roof”!
This initiative proudly partnered with the regional office of the Department of Arts & Culture and the Notha Empowerment Youth Program, a local NPO organisation based in Chesterville, is certainly providing a platform to grow and nurture local fashion, clothing, home décor and food entrepreneurs all under one opportune and funky safe location.
Now remember when you making your way to this roof top destination; bring a friend, as friends don’t let friends shop alone! You will encounter brands ranging from clothing artists such as Vinso Art, E.Z Designs, African Pilgrim, Pledge Mansory, NIF Negus in Fabrics, Stoner God, Moliea Leather, Hildeguard, Andy M, blk-republic to bead work & wire product artists such as Umkhondo Melizwe & Mcebowesizwe Arts; Umcebo Crafts as well as paintings done by Shubnum Visual Art Walking those aisles really works up an appetite; but fear not, the Pavilion’s Social Gallery also has you covered on many cuisine offerings after you and your shopping companion have completed your Christmas shopping purchases.
Food tastes better after shopping, so grab a coffee break with Kruz Koffees , or a tasty burger from Street Fusion and for those with the sweet tooth, try a gelato with the Italian Corner, enjoy a pancake or waffle at the Batter or savour a selection of patisserie from the Honey Butter team. In fact, they are so tasty, The Pav team wanted to share one of their “secret Honey Butter cupcake recipes” with you below:
120ml sour cream
3 large eggs
355ml strong hot coffee
177ml vegetable oil
15ml vanilla extract
360g all-purpose flour
533g granulated sugar
50g cocoa powder
5g baking powder
14g baking soda
1 tsp kosher salt
680g confectioner's sugar
338g unsalted butter room temperature
60ml heavy whipping cream
65g Cocoa powder
1 tsp vanilla optional
1 tsp espresso optional
1/4 tsp salt
FOR THE DECORATION:
A bag of pretzels (break them in half)
A Bag of jellies (for the nose)
Line cupcake tin with cupcake liners
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on low for about a minute.
Distribute batter evenly into each cup. Bake for 12-15 minutes at 176°C until a toothpick inserted in the center comes out clean.
Allow time to cool for 5 minutes then move each cupcake onto wire racks to cool fully.
CHOCOLATE BUTTER CREAM METHOD:
Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer).
Add the ¼ cup of cocoa powder, and the salt then mix to combine.
Scrape the bowl down and beat in the confectioner’s sugar slowly.
Beat in the cream. You may add the optional vanilla and espresso at this step.
Mix until you have a nice, even consistency to assemble
TO TOP IT OFF:
Place frosting into a piping bag fitted with any nozzle you have (the the Honey Butter Team use a closed star tip)
Pipe each cupcake and top with the “antlers and nose” just before serving.
Serve at room temperature.
Store in the fridge in and air tight container. Add toppings just before serving.