This Pumpkin Swiss Roll is made from a soft sponge cake and is filled with the spices and flavors of fall.
These shortbread caramel bars are filled with a soft shortbread, a creamy caramel, and covered with milk chocolate.
Peanut Butter Cups require a little bit of finesse work but with the right molds and patience, they make an amazing, chocolatey and peanut butter treat!
Lollipops a really quick and easy candy to make that is perfect for every occasion although they require some specific tools.
This ended up being a six-level entremet which feels a little insane. But hey! I wanted to go out on a high note.
This week’s challenge is one that I have been absolutely dreading… The technical for the finale is icing twelve ginger biscuits (or cookies).
This is my recipe for a meringue sculpture. I decided to make the sculpture into a shape between a flower and an exploding firework.
For this showstopper challenge, I tried to recreate Kate’s showstopping rainbow meringue from the show! Check it out!
I decided to stay on the technical for week nine because I wasn’t completely happy with how the cakes turned out from last week.
The technical for week nine was a Les Miserable cake! Well, I guess they are more mini cakes since there are supposed to be nine of them.
It's week nine! And that means it’s time for patisserie!! The signature challenge this week was 24 choux buns.
I’ve made it to the showstopper challenge for week eight! This forgotten bake showstopper is a savoy cake!