This elegant wedding took place at the McNay Art Museum located in San Antonio.  We partnered with the couple’s florist to create a table display for our desserts that would appeal to every guest.  With all the compliments we received, let’s just say we accomplished our goal!

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From left to right we have rosemary brown butter shortbread, heart-shaped lime shortbread, mocha bars and chocolate chip cookies.

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We used fresh rosemary from our garden for this shortbread.

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White chocolate stripes on lime shortbread.

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Mocha bars made with white chocolate chips and ground espresso.

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We made chocolate chip cookies because they were the bride and groom’s favorite!

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These Key Lime Parfaits were a visual masterpiece.  The colorful fresh fruit, white chocolate garnish and raspberry coulis pipette made this dessert absolutely stunning.

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Our fresh fruit topping consisted of kiwi, strawberry, pineapple, and mango.

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These mini banana cream pies were a little bite sized delight.  Topped with a dark chocolate garnish, dehydrated banana and homemade whipped cream.

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One of our favorite selections was the Salted Caramel and Chocolate Mouse martinis.  Salted caramel mousse was piped on top of chocolate caramel mouse and then garnished with caramel popcorn, chocolate cremeux and a chocolate curl.

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Mocha Pot de Creme topped with coffee gelee, whipped cream, and a chocolate garnish.

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Brandied Cherry Almond Tarts lightly dusted with powdered sugar and topped with a white chocolate garnish.

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