SAMPLES OF PRODUCTS

                      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