3 new tarts added to the bakery menu. :3 whiskey pecan tartlets, pumpkin tartlets with spiced Chantilly creme and a marzipan leaf, and poached pear, white plum tartlets with an almond cream and crumbled pistachios. Fruit tarts and strawberry tarts in the background.
I realized the mousse cup I made a long while back looks like Rita Repulsa from Mighty Morphin Power Rangers. Ha!
Picked a good coconut. Got the same amount of water out of it for $1.99 as the $2.49 pouches of pasteurized crap. :) wasn’t in the mood for crunchy flesh, but someone here will eat it :)
Prada bag cake in the making. Going to let the icing get rock hard by letting the cake sit in the freezer for about 25 minutes, to give the cake structural support, so it doesn’t fall apart as I’m carving it.
Pumpkin pie, with spiced whipped cream and a pate sucree leaf.
Apple pie with a weaves lattice.
Strawberry pie with piped whipped cream topping and a halved strawberry.
I made a mini gateau confiture fromboise today. i’ma just keep having fun putting it all out there. This 6 inch version looks cuter than the 10 inch one I made months back.
I call this my bull shit cake. It’s a cake that I take, layer, fill, ice, and decorate in less than 5 minutes. This one is strawberries and creme Chantilly.
My new design for a lemon meringue tartlet. Lemon curd in a tart, topped with a torched Italian meringue, garnished with candied lemon zest and chocolate filigree and a chocolate button, with an “S” for “Shoops” piped on it