Scones for an unseasonably chilly spring day, to go with a good, strong cup of tea. Chocolate and toasted almonds fleck this soft, pillowy pastry.

Lemon cake, fresh raspberry sorbet, an a lemon-triple sec syrup.

Rhubarb pie with rosemary meringue, to celebrate Pi day on 3/14.

A three-tiered Hawaiian themed wedding cake. The topper is a sea-shell with two gold wedding bands.

A pulled sugar rose. How many green roses do you see these days, anyway?

A chocolate showpiece inspired by the concept “Things You Find in a Museum.” White chocolate falcon, tusk, mixed chocolate granite, and milk chocolate flower.

Chocolate fruit and nut cake, soaked with a generous amount of vanilla brandy syrup and topped with a shiny chocolate glaze and tempered chocolate leaves.

A traditional Buche de Noel with a fresh cranberry compote buttercream and meringue mushrooms. Happy Holidays!

A traditional Fraisier (not Crane)—fresh strawberries, milk sponge cake soaked in orange liqueur, and vanilla bean mousseline. Topped with marzipan.

Fruit mousse cake. A cake and jam base, filled with a tart and sweet cassis mousse and topped with a glaze and fresh blueberries.