Gateau Saint-Honore


This is a traditional French cake named for Saint Honore, the patron saint of pastry bakers. It takes a lot of work and is very time consuming, but it is definitely well worth the effort! It isn’t a recipe that you would want to make everyday, but what a way to WOW people on a […]

Mint Chocolate Ganache Filled Macarons


Mint Chocolate Ganache Filling 4 ounces semisweet chocolate,  chopped 1/2 cup heavy whipping cream 2 teaspoons corn syrup 1/4 teaspoon of peppermint extract Prepare green macaron shells, set aside. Place chocolate in a heatproof bowl, set aside. Combine cream and corn syrup in a saucepan and bring to a simmer. Pour cream mixture over chocolate […]

Mary A. Moy-Hochstetler’s French Macarons


French Macaron Recipe originally in Cake Central Magazine Volume 1, Issue 1. Ingredients 1 cup confectioners’ sugar ¾ cup almond flour 2 large egg whites, room temperature ¼ cup superfine sugar Preheat oven to 325°F. Line half sheet pan with parchment paper. In a food processor, combine confectioner’s sugar and almond flour. Pulse until well combined, 30 […]

Blackberry Butter Cream Icing/Filling

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!


This is the recipe I use to make eclairs. They are rich and so delicious. It takes some time and a little elbow grease, but it’s well worth it. Make the pastry cream the day before so that the flavors can get to know each other better and it’s even better!

Flourless French Chocolate Orange Cake with Glaze

This is a wonderful dense flourless chocolate orange cake with a glaze on it …wonderful with a strong cup of coffee and you only need a small is only about 1″ high The texture isn’t really like cake we are used to but rest assured, it is delicious