A classic dessert extremely versatile in flavour and shape. This one in particular was filled with chantilly cream (number 7 ) and zabaglione cream (number 1).
My small meringues where used to create a solid base for the bigne’ in place. In this case I wanted to celebrate the year 2017 for a end of this current scholastic year but so many more shapes can be created. Freshly made hours before the event. Just the way it should be.
profiteroles composition cake
profiteroles composition cake
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Charlotte cake filled with white chocolate and raspberry sauce and Chantilly cream
strawberry gateau
swan bigne’
My giving Tree filled with Genoise sponge and Zabaglione Cream. The outer layer is made of marzipan which is ideal for modelling and taste wonderful.
Our son first ninth birthday cake (for the school) Fruit cake – short crust with custard cream topped with fruit
crostata di marmellata gigante – giant marmelade shortcrust cake made with home made locally produced organic berries
Fruit cake
Mermaid cake with meringue, genoise sponge and chocolate sauce creamMy profiteroles filled with zabaglione creamMy jubilee cake. Crostata ai frutti di bosco e fragole. Shortcrust base with fresh blueberries and srawberriesassorted bigne’ tray filled with different creams including zabaglione sauce chocolate sauce and chantilly creamSourdough Colombe Pasquali – Easter Sourdough Doves – Traditional Italian Easter Cake
Lingue di GattoCanestrelli
My own Easter Eggs with personalised presentsMarshmallow icing filled with genoise sponge and Chantilly creamHalloween cake. A mountain of coloured whipped cream covering my genoise sponge layered with Chantilly cream. Stay tuned…2015 Halloween cake coming very soon…Booo!My Batman cake. The hard work I put in trying to make this face the most realistic possible was really something to remember. I was very pleased with the final result considering it was my very first sugar paste drawing. Genoise sponge and chocolate sauce everything made from scratch including the sugar paste.
Meringue Cake with genoise sponge filled with Chantilly Cream…our girls’ birthday cake…so very sweet!:)
