Cakes by Madison

Bread Class we created chocolate danishes finishe with aprocot glaze and a chocolate ganache. Garnished with white and dark chocolate shavings.

Time to play we were making fresh crissonts we chose to experiment we did a herb infused lamination and filled it with bacon cheese and cooked eggs. Look at those layers

Partridge berry pie me and dillon made from the fresh berries he brought back from Newfoundland.