The sweetest tips and tricks for assembling the perfect mini cakes. "petits gateaux" we learned about in French Pastry School!

Diving into the two different caramel making methods!

A summary and comparison of Swiss, Italian and French Meringue!

Techniques and tools I learned about in French Pastry School- plated desserts week!

Well technically not everything; this is just a brief summary of the course; more details in future posts!