Saturday, April 12, 2008


Betty Ford had her 90th birthday celebration at the country club I
work at today and here is a picture of the cake I made for her.
It is Chocolate on the bottom layer, carrot in the middle and her
favorite white cake on the top.
When the cake was served I put 4 sparklers on the top and wheeled it
in to her surprise. She loved the cake and took home all the leftovers.

Sunday, April 06, 2008


This is Pierre Herme's Concorde but done in miniature and my Pear Ice Cream with Pear Chips.
To make the chips: slice the pears very thin (skins on), dust with powdered sugar and bake in a convection oven at 200 degrees for about 2 hours.
To make the ice cream: saute peeled, cored & sliced pears with a little sugar and lemon juice. Saute until all the liquid is removed and the pears are caramelized. Let cool and puree in a food processor to a chunky sauce. Refrigerate overnight then add to creme anglaise and freeze in an ice cream machine. When done let ripen in the freezer for a few hours then use as needed.
I served this last night at a Wine Dinner. It was a hit!!

Wednesday, April 02, 2008


Made this birthday cake and party favors this week. The cake is carrot and the cookies are sugar cookies with royal icing.