Lots of fun treats from the end of the month!
First a chocolate cake with caramel, coconut, and pecan filling. Frosted with a double dark chocolate ganache and garnished with gold leaf, chocolate decor, and mocha French macarons.
Next up is gold guided pulled embroidery cookies.
I was asked to donate a cake for an auction for our local high school sports. Go Knights!
Finally, my husband’s birthday cake! Chocolate cake with mocha mousseline and vanilla bean buttercream. Garnished with a chocolate dragon (based on Dragon’s Dogma) and chocolate fondant.
What a fun month!
I really have the best clients in the world! From the start I could tell that these clients were special. Both the bride and groom are in the military and were working on a very strict timeline. From their first contact, to the tasting, to the reception; they and their families have been so trusting and lovely! I was very happy and honored to create for them a sprawling dessert buffet at the ever beautiful Tool Shed.
The dessert buffet boasted a 3 tier vanilla bean cake with layers of raspberry jam and vanilla bean mousseline, red velvet and cream cheese cupcakes, vanilla bean and mocha mousseline cupcakes, vanilla apple pie cupcakes, pumpkin and cinnamon cream cheese cupcakes, and chocolate raspberry cupcakes. They also had a variety of French macarons that included: chai chocolate, pistachio, vanilla bean, earl grey honey, lemon, toasted almond, and crystallized ginger. Rounding out the spread were monogram and helicopter shortbread cookies in four flavors: chocolate, toasted almond, lemon, and earl grey, as well as creme patisserie cream puffs with caramel fleur de sel and chocolate shavings.
Congratulations Jacob and Sara! Thanks so much for trusting me and allowing me to be a part of your journey!