Fours Glacés (Poured Fondant Glazed Cakes)
Layers of frangipane (almond pound cake) soaked with a sweet
Grand Marnier solution, filled with apricot marmalade, another
thin layer of smooth marzipan (almond paste confection)
then a coating of silky fondant is poured over the cake
and finally the bottoms are dipped in exquisite French chocolate.
Various shapes: hearts, yin yang, diamonds, oval and, square
are decorated with seasonal pipings or monograms.
Triangular cakes with vertical layers of chocolate cake
with mocha Kahluà buttercream filling, soaked with
Godiva liquor, and glazed with fine French chocolate. Vertical
Lemon Meringue Tartlets
Tangy lemon curd and decorated with a beautiful piped and
oven browned meringue rose.
Oval tartlet shells with artistic arrangement of roasted
cashew, pecan, hazelnut and Sicilian pistachio nut with
a delicious caramel glaze.
Cornet shaped Florentine lace cookie coated with chocolate
and filled with silky chocolate ganache.
Meringue Rose Confections
Phyllis pipes the billowy Vanilla meringue into her signature
large roses and bakes them. Of course we can do mushrooms
Crisp, flaky miniature strudels bursting with apples that
have been flambéed with Apple brandy.
A petit four with a fudge brownie base, silky smooth ganache,
a brandy infused cherry, whipped vanilla marshmallow enrobed
in decadent French chocolate.
Piña Colada Tartlet
Triangular shaped tart shell filled with Phyllis’
special sweet silky pineapple curd and topped with luscious
White Chocolate Coconut Mousse.