Baking and Pastry Portfolio

Portfolio



Handmade fondant decorations, edible american flag	Apple cider donuts, chocolate covered strawberries, custom cake	Donut and Macaron tree, cake pops, yule log, peppermint bark, gingerbread and sugar cookies, lemon tarts, hot chocolate cream puffs
Pecan squares, apple tarte tatin, cream puffs, macaron, lemon meringue tart	Vanilla panna cotta, cranberry mousse, champagne gelee, popping candy, vanilla shortbread

Blackberry crémeux, chocolate pebbles, blackberry ice cream	Devils food, white chocolate semmifreddo, chocolate cremeux, cherry sorbet


"Enchanted Garden" theme. Handmade figures and flowers out of fondant. Buttercream flowers.
	Handmade figures	Handmade fondant ruffles and flowers.
Catered buffet including a croquembouche over two feet high, yule logs, snowman macaron, sugar cookies, gingerbread men, and nougat	Custom design cake at The Roundhouse	White chocolate glazed mascarpone mousse, concord grape sorbet, white wine and grape caviar and pate de fruit, whipped white chocolate ganache, almond graham cracker.
Topped with apple compote and candied pecans served with cinnamon chanitlly and bourbon caramel sauce.	Fall spice pavlova filled with pumpkin mousse on top of cranberry compote served with fall spice ice cream and a pumpkin brittle.	Spice cake topped with red wine poached pears, vanilla creme freche and a "cinnamon" stick
Housemade burger buns served inside the Roundhouse for the burger.		Hazelnut creme between layers of chocolate crepes. Milk chocolate hazelnut ice cream, and candied hazelnuts.
Honey cheesecake topped with brown sugar crumble, fresh blueberries and lemon sorbet underneath a could of lemon cotton candy.	Warm blueberry sauce is poured over the cotton candy to create a sweet sauce.	Coconut decquoise and lime panna cotta underneath a salted lime white chocolate dome. Melted with flaming tequila poured overtop. Accompanied with fresh strawberry sauce and a strawberry lime margarita ice cream.
Yogurt panna cotta, citrus olive oil cake and beet caviar. Along with compressed apples and beet chips.	Creme brûlée ice cream sandwiched between two sheets of caramelized puff pastry. Poached apples, honey tuile and a honey citrus creme fraiche sauce.	Chocolate tart filled with a warm ganache center. Topped with a milk chocolate gianduja ice cream, chocolate caramel tuile, and a hazelnut caramel sauce.

Left to Right: Coffee Caramel, Milk Chocolate, Fresh Mint, Baileys, White Chocolate Raspberry	Made using hollow shell truffle techniques and Valhrona chocolate.	Brownie bottom and vanilla cake topped with a fresh strawberry cream cheese icing
Chocolate cookie topped with a homemade vanilla marshmallow, drizzled with a warm hot fudge sauce.	Poached pears and a red wine mousse surrounded with a cream cheese mouse.	Carrot cake with a strawberry gelee and cream cheese mousse.
Thin chocolate tart dough, topped with a crispy pretzel crunch, caramel cremeux, chocolate flourless cake, peanut butter mousse and a caramel glaze.	Citrus chiffon, wild blueberry compote, basil cremeux and lemon mousse.	Flourless chocolate cake with praline and chocolate mousse.
	Fondant detailing, royal icing piping.
Chocolate and caramel sauce, raspberry coulis, piped chocolate ganache.	Sculpted dark and white chocolate pieces that were than spray painted. Gum paste flowers.	Assorted small desserts.
	Classic vanilla cupcake topped with vanilla buttercream flower.	Tart key lime bars with a Italian meringue topping.

Portfolio

Handmade fondant decorations, edible american flag

Apple cider donuts, chocolate covered strawberries, custom cake

Donut and Macaron tree, cake pops, yule log, peppermint bark, gingerbread and sugar cookies, lemon tarts, hot chocolate cream puffs

Pecan squares, apple tarte tatin, cream puffs, macaron, lemon meringue tart

Vanilla panna cotta, cranberry mousse, champagne gelee, popping candy, vanilla shortbread

Blackberry crémeux, chocolate pebbles, blackberry ice cream

Devils food, white chocolate semmifreddo, chocolate cremeux, cherry sorbet

"Enchanted Garden" theme. Handmade figures and flowers out of fondant. Buttercream flowers.

Handmade figures

Handmade fondant ruffles and flowers.

Catered buffet including a croquembouche over two feet high, yule logs, snowman macaron, sugar cookies, gingerbread men, and nougat

Custom design cake at The Roundhouse

White chocolate glazed mascarpone mousse, concord grape sorbet, white wine and grape caviar and pate de fruit, whipped white chocolate ganache, almond graham cracker.

Topped with apple compote and candied pecans served with cinnamon chanitlly and bourbon caramel sauce.

Fall spice pavlova filled with pumpkin mousse on top of cranberry compote served with fall spice ice cream and a pumpkin brittle.

Spice cake topped with red wine poached pears, vanilla creme freche and a "cinnamon" stick

Housemade burger buns served inside the Roundhouse for the burger.

Hazelnut creme between layers of chocolate crepes. Milk chocolate hazelnut ice cream, and candied hazelnuts.

Honey cheesecake topped with brown sugar crumble, fresh blueberries and lemon sorbet underneath a could of lemon cotton candy.

Warm blueberry sauce is poured over the cotton candy to create a sweet sauce.

Coconut decquoise and lime panna cotta underneath a salted lime white chocolate dome. Melted with flaming tequila poured overtop. Accompanied with fresh strawberry sauce and a strawberry lime margarita ice cream.

Yogurt panna cotta, citrus olive oil cake and beet caviar. Along with compressed apples and beet chips.

Creme brûlée ice cream sandwiched between two sheets of caramelized puff pastry. Poached apples, honey tuile and a honey citrus creme fraiche sauce.

Chocolate tart filled with a warm ganache center. Topped with a milk chocolate gianduja ice cream, chocolate caramel tuile, and a hazelnut caramel sauce.

Left to Right: Coffee Caramel, Milk Chocolate, Fresh Mint, Baileys, White Chocolate Raspberry

Made using hollow shell truffle techniques and Valhrona chocolate.

Brownie bottom and vanilla cake topped with a fresh strawberry cream cheese icing

Chocolate cookie topped with a homemade vanilla marshmallow, drizzled with a warm hot fudge sauce.

Poached pears and a red wine mousse surrounded with a cream cheese mouse.

Carrot cake with a strawberry gelee and cream cheese mousse.

Thin chocolate tart dough, topped with a crispy pretzel crunch, caramel cremeux, chocolate flourless cake, peanut butter mousse and a caramel glaze.

Citrus chiffon, wild blueberry compote, basil cremeux and lemon mousse.

Flourless chocolate cake with praline and chocolate mousse.

Fondant detailing, royal icing piping.

Chocolate and caramel sauce, raspberry coulis, piped chocolate ganache.

Sculpted dark and white chocolate pieces that were than spray painted. Gum paste flowers.

Assorted small desserts.

Classic vanilla cupcake topped with vanilla buttercream flower.

Tart key lime bars with a Italian meringue topping.