Mango Fruit Mousse Garden

A very large mango mousse cake. Mangoes aren't really in season right now so I bumped it up with some dragonfruit and berries for some nice balance and visual contrast. I call it a garden because the decor seems to flow very naturally and it looks as if it's "growing" with the chocolate sticking out and the fruit popping.

Mooncake Time!

 Mid-autumn festival is coming up so I thought I'd try my hand at making mooncakes for the first time. I made the traditional baked kind with the salted duck yolk and lotus seed paste, and the snowskin ones with different flavored fillings.

My first attempt with the traditional ones didn't turn out too well. The dough around the outside was too thick and ended up sliding down the sides during the baking and having a really thick base. These are part of the second batch with a super thin dough on the outside. I think the turned out pretty well!

Unbaked traditional ones up above.











These were the snowskin ones made with cooked glutinous rice flour. Clockwise from the top left hand side is: purple yam, matcha, chestnut, and black sesame

Pretty In Pink Macarons

Raspberry macarons topped off with pink fondant flowers.

Savoury Corn Panna Cotta

This is a great little appetizer for the summer while corn is in season. Corn panna cotta on the bottom with avocado wrapped shrimp corn salad, and sauteed corn. I steeped the corn kernels with milk and cream and blended and strained the mixture for the base and mixed it with gelatin to set. The salad was just cooked corn and chopped shrimp tossed with a light dressing and a bit of tabasco. Smoked maldon salt to garnish.

The Farm

This farm cake is a dark chocolate cake filled with peanut butter icing and peanut butter ganache. The fat chickens here are probably my favourite animals on this cake.

Cookie Monster

A very large Cookie Monster cake for a very lucky boy!

A Labour of Love

Three hours of royal icing piping all over this four-tier cake resulted in a beautiful white wedding cake topped with hydrangeas. It's a little hard to see but the detail is kind of an Indian lace pattern. Very pretty and worth every minute spent on it.

The top and bottom tiers were red velvet with cream cheese icing and the next up from the bottom is a white chocolate cake with white chocolate buttercream. Second from the top was dark chocolate with chocolate buttercream. All delicious!

Tennis Ball Green

These brightly colored confections were for a charity tennis tournament. Devil's food cupcakes topped with chocolate buttercream and "tennis ball" fondant with neon green pistachio macarons.

Cinnamon Buns

This "cake" was for someone who didn't want the traditional cake and wanted cinnamon buns instead. The task was a bit daunting at first but I made it work by making the cinnamon buns with a brioche dough and rolling into logs and instead of cutting them for the traditional cinnamon bun look, baked them in molds. I left one section unfrosted for people who didn't like frosting and decorated it with the birthday boy's favorite hobbies and interests which included a couple mini cinnamon buns made of fondant just for kicks.

Purple and Purple

Different shades of purple flowers to create this bridal shower cake. Accented with white dots and frosted gold dragees.