Caramel Cheesecake Squares Dipped in Ganache
Almond Frangipagne Tartlets with Lemon Curd
Spiced Carrot Cake with White Chocolate Cream Cheese Icing
Spring 2010 - Catering Class Project (Top right clockwise: 6" carrot cake, red velvet cake "truffles",salted caramels, European butter cookies, Guiness molasses cupcakes/lime buttercream, orange and white petit four cakes, caramel cheesecake squares, frangipagne tartlet with lemon curd.)
Another view of catering project.
I hope you enjoy these photos. I would appreciate comments or suggestions on better posting of photos. Ahhhh...the hour is late...again. Til next time. Patrice
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