Strawberry Pavlova
Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Light and airy, the strawberry pavlova is perfect for any special occasion. Ingredients Meringue 2 cups cold egg whites (chill in fridge) 1/2 tsp…
Recent Posts
Strawberry Chocolate Mousse Cake
Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Start this creative project by baking your favourite chocolate cake, making enough to produce 3-9" rounds. Ingredients 4 1/2 cups cream 1/2 cup icing…
Chocolate Lover’s Dream
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant Star Pastry Chef Rachel Isaak created our cover cake with its unique cake layers and white chocolate filling. Ingredients Cake…
Raspberry, Espresso and Coconut Ice Pops
Choose your favourite flavours and customize your own grown-up ice pops. Ingredients Raspberry Pops 1 1/4 cups fresh raspberries 1/3 cup water 1/4 cup corn syrup 3 Tbsp sugar 2…
Matcha Coconut Milk with Shiratama
Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect treat to serve on a hot summer day. Red bean paste adds pleasing sweetness to chewy dumplings in cooling coconut…
Chocolate-Beet Bundt Cake
Chocolate and beets pair up for a sweet, earthy duet. Ingredients Candied beets 1 cup sugar 1 cup water 3 medium-sized beets, cut into 1/8" slices Bundt Cake 1/2 cup…
Prairie Baklava
Chef Talia Syrie, The Tallest Poppy This traditional Greek pastry gets a Syrie-family makeover with roasted pumpkin seeds. Ingredients Pastry 1 lb package frozen phyllo 1 cup unsalted butter, melted…
Cinnamon Apple Gâteau
Chef Eldon Brink, Holiday Inn Winnipeg South Decadent layers of apple, cinnamon and spongy cake are light as air. Ingredients Cake 1 1/2 cups softened butter 2 cups sugar 2…
Turkish Delight
Turkish Delights create a whimsical winter centrepiece you can eat. Ingredients 4 cups white sugar 2 tsp lemon juice 4 1/2 cups water 1 1/4 cups cornstarch 1 tsp cream…
Milk Chocolate Caramel Truffles
Pastry Chef Richard Warren The Fort Garry Hotel These two-bite delights are smooth and silky with a whisper of dreamy caramel. For the best results, the tempered chocolate must be…
Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat
Pastry Chef Richard Warren The Fort Garry Hotel With fruit, nuts, chocolate and vanilla, this multi-dimensional dessert delivers multi-layered flavours and textures on one plate. Milk chocolate can be substituted…