Empress Torte 2.0
European style torte. Bottom layer of nougatine dacquoise. Alternate layers of lime curd and almond genoise with raspberry syrup. Topped with raspberry mousseline. Decorated with white chocolate and fresh raspberries. This is my homemade version.
European style torte. Dried fruits and nuts joconde. Inside layers of pistachio dacquoise, strawberry moistened genoise, mascarpone cream and strawberry geleé. Decor in white chocolate, fresh strawberries and pistachios.
Angel-Mango Mousse Cake
A delicious option for people trying to reduce cholesterol without compromising flavor. Angel food cake layers inside a fat free mango mousse. Decorated with sugar cane sticks, cape gooseberries and coconut tuilles.
Raspberry Lemonade Cupcakes
Another potluck project. Yellow cake cupcakes, filled with lemon curd, topped with browned Italian meringue and decorated with fresh raspberries.
A lovely mother and daughter project we put together two years ago. I got in the kitchen with my oldest daughter (10 at the time), I worked in the baking and she decorated the hearts. We had soooo much fun. The cupcakes were red velvet with the traditional cream cheese frosting. We served these in a potluck at Church.
European style torte. Bottom layer of nougatine dacquoise. Alternate layers of lime curd and almond genoise with raspberry syrup. Topped with raspberry mousseline. Decorated with white chocolate and fresh fruits.
European style Torte. Dacquoise bottom layer, with apricot mousse, canned Turkish apricots and pistachio spongecake. Topped with Italian meringue. Decorated with nougatine and fresh pistachios.
European Style torte. Layers of chocolate sponge cake, moistened with Jamaican rum syrup, chocolate buttercream, chocolate ganache. Decorated with chocolate meringue sticks, cocoa gelee, and chocolate cutouts.
European Style torte. Chocolate flourless cake as base, cappuccino cheesecake in the middle, and dark chocolate mousse on top. Decorated with whipped cream and dark chocolate filigrana.
Cake in honor of the 100th anniversary of the apparition of Our Lady of Fatima celebration. This was the kick start of the daily recitation of the Holy Rosary at Mary’s Grotto at Benedictine College. I made an edible replica of the original grotto out of rice treats, pastillage, fondant… and patience! Covered with fondant and decorated with buttercream and edible lace. Flowers in fondant. I really wanted to thank the College for the honor of being part of this celebration!
Cornerstone Celebration Cake
Special cake for our Parish's 150th cornerstone celebration. Statues of Saints and flowers hand modeled with fondant. Topper and arches in pastillage. Tailor made cakes for every saint. Chocolate with Chocolate filling for St. Benedict. Red velvet with cream cheese filling for the Sacred Heart of Jesus. Green with almond filling for Saint Patrick. White cake with rum buttercream for St. Joseph. Also a yellow cake tier with dulce de leche filling. Covered with buttercream.
Sacred Heart Of Jesus
Sacred Heart's statue for our Parish's 150th cornerstone celebration. Hand modeled with fondant. Built on an inverted ice cream cone.
Saint Joseph's statue for our Parish's 150th cornerstone celebration. Hand modeled with fondant. Built on an inverted ice cream cone.
Saint Patrick's statue for our Parish's 150th cornerstone celebration. Hand modeled with fondant. Built on an inverted ice cream cone.
Saint Benedict's statue for our Parish's 150th cornerstone celebration. Hand modeled with fondant. Built on an inverted ice cream cone.
Baptism cake for a baby boy. Inspired in the Immaculate Heart of Mary. Covered and decorated with fondant. Flames in poured and pulled candy.
Tarts With Passion
Passion fruit tarts. A yummy tropical treat. Sweet tart dough filled with passion fruit curd and passion fruit white chocolate ganache. Topped with fresh fruits and whipped cream.
Little Baby Girl
A nice project put together for a cake decorating class. I happen to have 5 talented and industrious young ladies coming to my home to learn some cake decorating, and also a neighbor that had a baby girl a few days ago. All that made this cute cake happen. Covered and decorated with fondant.
For my son’s First Holy Communion. High Altar Gothic style arranged for Eucharistic adoration. Cake covered and decorated with buttercream. Topper in fondant and royal icing. The antependium in the altar was decorated with an “Auspice Mariae” monogram in honor of the Blessed Virgin Mary. For those who wonder the wording of the stairs, that is Latin for “I am the Bread of Life.”
Silver Anniversary Cake
25th Anniversary Cake. Covered in buttercream. Flowers and topper in fondant and sugar pearls.
He Is Risen!
Easter cake, featuring the Paschal Lamb, the symbol of the Risen Christ. The cake is almond pound cake, baked in a lamb mold. Decorated with Italian meringue. Accents in fondant.
My First Gingerbread Cookies
A nice gingerbread candle put together out of one circle, one star, six hearts, and six drops. The baby Jesus is made out of fondant (my oldest daughter made it). The piping is simple cookie icing (I was not in the mood of dealing with royal icing!). I made a few of this to give them to our friends tomorrow after Christmas Mass. Baby Jesus is born, rejoice!. Blessed Christmas to all!.
Cake in honor of the Feast of Our Lady of Guadalupe (Dec. 12) and Gaudete Sunday. Covered and decorated with fondant. Handcrafted and totally edible image of the Blessed Virgin Mary.
Chocolate Cradle Cake
Chocolate Cradle Cake. Covered in buttercream, accents in fondant, cradle in chocolate. Mostly I made this out of leftovers of other cakes I made.
White Bows On Purple Cake.
White bows on purple cake. We were just learning to make bows and pipe on the side in our wedding cakes class... this was our very first tiered cake. Covered and decorated with fondant and silver dragees. These pictures are probably some 7 years old, but I just wanted to share the good memories!.
Frozen Castle Template
Print on letter size paper. Cut on pastillage. For the front and back of castle cut one piece of each. For the towers, cut two of each and curl around a rolling pin. Let dry for at least 24 hours. Assemble on a round plaque using royal icing. Decorate using royal icing, sugar blocks, and fondant snowflakes.