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.

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Charlotte cake filled with white chocolate and raspberry sauce and Chantilly cream

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strawberry gateau

 

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swan bigne’

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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.

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Our son first ninth birthday cake (for the school) Fruit cake – short crust with custard cream topped with fruit

 

 

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crostata di marmellata gigante – giant marmelade shortcrust cake made with home made locally produced organic berries

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Fruit cake

 

 

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Mermaid cake with meringue, genoise sponge and chocolate sauce cream
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My profiteroles filled with zabaglione cream
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My jubilee cake. Crostata ai frutti di bosco e fragole. Shortcrust base with fresh blueberries and srawberries
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assorted bigne’ tray filled with different creams including zabaglione sauce chocolate sauce and chantilly cream
Sourdough Colombe Pasquali – Easter Sourdough Doves – Traditional Italian Easter Cake

 

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Lingue di Gatto
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Canestrelli

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My own Easter Eggs with personalised presents
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Marshmallow icing filled with genoise sponge and Chantilly cream
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Halloween cake. A mountain of coloured whipped cream covering my genoise sponge layered with Chantilly cream. Stay tuned…2015 Halloween cake coming very soon…Booo!
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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.

 

 

 

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Meringue Cake with genoise sponge filled with Chantilly Cream…our girls’ birthday cake…so very sweet!:)

 

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