I was commissioned a couple of weeks ago to create a dessert table for a lovely lady’s pre-wedding party at the Ham Yard Hotel in Soho. I sketched a few ideas out and sent them over, thankfully she liked them all so I got baking!

I decided on three different ideas and set about making 50 of each for the party; Baked Cheesecake Lollies – a raspberry and vanilla centre, dipped in white chocolate and rolled in freeze dried raspberry, S’mores Tarts – a dark chocolate ganache with piped toasted, marshmallow and a sprinkling of popping candy and edible gold stars and Petit Choux – filled and piped with a rose and raspberry creme legere and garnished with fresh raspberry, a craquelin lid and gold leaf.

S’mores Tarts

Smores tart

Cheesecake Lollies 

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Petit Choux 

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