A French Confection

When we practiced making plated desserts we had to make lemon cream, raspberry coulis and a poured sugar item to decorate the plate.  Here i...

The second day of petits fours we made verrines or glasses of small mousse desserts.  We made some raspberry, some strawberry, some apple, a...

Restaurant Petits Fours was the first in a series of lessons on small and/or plated desserts that could be served in a restaurant.  Laurie w...

Amazing!  This is one of my favorites from Superior so far and I wouldn't even have said I liked pistachio flavored cakes before.  This ...

The mango raspberry yule log looked a lot like the chocolate pistachio log cake we made just before Christmas although this was a more sprin...

The second day of Superior we made Creole Tarts.  They were very tasty because they were covered with Italian Meringue.  I've decided I ...

For those of you that don't know, one of my favorite things about going to the Cayman Islands always used to be getting those packaged r...