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Flowers Available By Season / The Budget Savvy Bride. Not getting married, just love flowers! :)

Wedding Budget Tip #16: Choose in-season flowers

Flowers Available By Season / The Budget Savvy Bride. Not getting married, just love flowers! :)

Carlota de frutos rojos / http://www.annies-eats.com/

Berry Charlottes

Carlota de frutos rojos / http://www.annies-eats.com/

Patterned Swiss Roll Cake

Patterned Swiss Roll Cake

10 Signs Mockups - Coffee Shop & Restaurant by forgraphic ™, via Behance

10 Signs Mockups - Coffee Shop & Restaurant by forgraphic ™, via Behance

The Perfect Chocolate Cupcakes with beautiful Whipped Buttercream Flowers on top!

how to pipe a tall fluffy buttercream flower

The Perfect Chocolate Cupcakes with beautiful Whipped Buttercream Flowers on top!

Cheesecake di salmone e ricotta

Cheesecake di salmone e ricotta

Fraîcheur Acidulée version individuelle : l'alliance délicieusement gourmande de la framboise et du chocolat | Christophe Roussel

Fraîcheur Acidulée version individuelle : l'alliance délicieusement gourmande de la framboise et du chocolat | Christophe Roussel

Entremet Verveine-Orgeat, Fleur d'Oranger et Fraise | natalie eng | patisserie • food photography

Entremet Verveine-Orgeat, Fleur d'Oranger et Fraise

Entremet Verveine-Orgeat, Fleur d'Oranger et Fraise | natalie eng | patisserie • food photography

Author Creations by Pastry Chef Hans Ovando. World Chocolate Masters April 14, 15 & 16 in Maria Selyanina's House-Pastry Lab. Creaciones de Autor del Chef Hans Ovando. Campeon del Mundo de Chocolate 14, 15 y 16 de Abril en la Casa-Escuela de la Pastry Chef Maria Selyanina. House-Pastry Lab & Atelier Gourmand www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain #mariaselyanina #mariaselyaninaschool #russia #barcelona #pastry #pastryschool #pastrycourses #pastrychef

Author Creations by Pastry Chef Hans Ovando. World Chocolate Masters April 14, 15 & 16 in Maria Selyanina's House-Pastry Lab. Creaciones de Autor del Chef Hans Ovando. Campeon del Mundo de Chocolate 14, 15 y 16 de Abril en la Casa-Escuela de la Pastry Chef Maria Selyanina. House-Pastry Lab & Atelier Gourmand www.mariaselyanina.es (+34) 931224646 @maria_selyanina Barcelona - Spain #mariaselyanina #mariaselyaninaschool #russia #barcelona #pastry #pastryschool #pastrycourses #pastrychef


Altre idee
Blush Mona Mina instead of traditional cupcakes.

Blush Mona Mina instead of traditional cupcakes.

Petit Gateaux                                                                                                                                                                                 Más

Petit Gateaux Más

THOMAS TRILLION

FALL AND WINTER WEDDING INSPIRATION

THOMAS TRILLION

Ars Chocolatum: Christophe Michalak et ses Passions Gourmandes

Ars Chocolatum: Christophe Michalak et ses Passions Gourmandes

crunchy layer with hazelnuts, chocolate cake with cherry impregnated cherry confit mousse with cherries and bitter chocolate, creamy mousse with mascarpone.

crunchy layer with hazelnuts, chocolate cake with cherry impregnated cherry confit mousse with cherries and bitter chocolate, creamy mousse with mascarpone.

The petits gateaux of the French Mof Stéphane Glacier is named Le Petit Antoine: croquantine, hazelnut dacquoise, chocolate cremeaux, two thin chocolate layers with inside chantilly of milk chocolate.

The petits gateaux of the French Mof Stéphane Glacier is named Le Petit Antoine: croquantine, hazelnut dacquoise, chocolate cremeaux, two thin chocolate layers with inside chantilly of milk chocolate.

Forêt Blanc [Cocoa genoise, kirsh, dark cherry, chocolate ganache, light kirsh mousse] | Antoinette

Forêt Blanc [Cocoa genoise, kirsh, dark cherry, chocolate ganache, light kirsh mousse] | Antoinette

Chocolate Hazelnut Praline Petit Gateau | Now, Forager | Teresa Floyd Photography

Chocolate Hazelnut Praline Petit Gateau | Now, Forager | Teresa Floyd Photography

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