Last one for tonight…..btw….never shot a white one before…just sayin’….

I like to take these shots and then let the guitar kind of find it’s own agenda…..

Tell me again which Sat. you will be playing music, please? I really do want to take some guitar shots. Here’s one of the images I told you about…..

This was from 9-11-10!

Let’s discuss cookie crumb…not the kind you wipe off the table onto the floor, but the texture of the interior of a cookie. The picture shows two cookies with very different textures. The chocolate cookie on the left is very dense, soft and rich. I like cookies soft, so I always use the minimal amount of cooking time; just enough to make sure it is cooked through but will remain soft because it is still moist. The cookie on the right is called a ‘black and white’ and is common in East Coast deli’s. The crumb is very light and airy. A bite melts away on the tongue. We get this by using cake flour instead of all purpose flour, and beating air into the batter. It is typically frosted with chocolate on half and vanilla on half. I love them, but alas, they love to hang out on my thighs!

Time to think about love…What says it better than a heart shaped chocolate truffle cake? The filling is cherry and it is covered with chocolate ganache. The key to a deliciously decadent chocolate creation is using the best chocolate with a high cacao content. The roses are buttercream.

Can you say Mardi Gras? The tiers are alternating chocolate and vanilla butter cake. The chocolate cake layer is filled with vanilla pastry cream, and the butter cake layer is filled with chocolate mousse. The cake is covered with fondant with fondant beads trailing down the front. For those who don’t care for the taste of fondant, I put a thick layer of Italian buttercream under it. The occasion was a birthday party!

Are you guys araund during winter? 🙂 I really want to stop by!!

And…the final presentation.

Ready to transport for final assembly and finishing touches on site.