Mad Hatter Cake
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Category: Desserts
Queen of Hearts Tarts
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Mango Fruit Parfait
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Bratapfel (Baked Apple)
Chef Kurt Wagner, Gasthaus Gutenberger While you can make this
Rainbow Jell-O in a Pot of Gold
Ingredients 6 boxes Jell-O (rainbow colours) 1 cup uncooked rice
Gingerbread with Royal Icing
Co-owners Belinda and Carol Bigold, High Tea Bakery If pasteurized
Croquembouche
Chef Patrick Shrupka, Amici Chef Patrick uses a styrofoam cone
Classic Sugar Cookies
Co-owners Belinda and Carol Bigold, High Tea Bakery Sugar cookies
Milk Chocolate Mixed Nut Wreaths
Pastry Chef Wally Hewak, Goodies Bake Shop Choux paste is
White Chocolate Pistachio Gift Boxes
Pastry Chef Wally Hewak, Goodies Bake Shop For this recipe,
Disco Sugarplums
A sugary confection of dried fruit and chopped nuts, the
Carrot and Parsnip Cake with Beet-Mango Sorbet
Chef/owner Michael Schafer, Sydney’s To make his beet and cream
Saskatoon Rhubarb Crisp
Co-owner Tabitha Langel, Tall Grass Prairie Bakery Pies can be
Carrot Cake
Co-owner Tabitha Langel, Tall Grass Prairie Bakery This recipe is
red river mud pie
Co-owner Tabitha Langel, Tall Grass Prairie Bakery chocolate mud pie
Molotov
Chef Arnold Carreira, Orlando’s This traditional Portuguese meringue cake has
Brandy Snap Baskets with Mango and Pistachio Sorbet
Joe Dokuchie, Tavern In The Park Tavern orders sorbet from
Still Life With Blueberries
Joe Dokuchie, Tavern In The Park Manitoba’s mouthwatering wild blueberries
Asparagus Vanilla Crème Brûlée
Chef Lau Young, Provence Bistro Chef Lau has paired this
Chocolate Mousse with Cherry Compote
Sous Chef Joël Lamoreux, La Vieille Gare Chef Luc uses
Amaretto-peach Sorbet
Chef Dave Bergmann, Bergmann’s On Lombard Although used here as
New Orleans Bread Pudding with Knob Hill Bourbon Butter Sauce
Chef Chris Chornopyski, Liberty Grill This dish has been on
White and Dark Chocolate Cone Mosaic filled with Sour Cherry-white Chocolate Parfait
Chef Dave Bergmann, Bergmann’s On Lombard The chocolate mosaic cones
Chocolate Cappuccino Cups
Bill Kitson Ciao! Magazine These impressive desserts must be served
Crime of passion cake
Perfect for a murder mystery dinner or as a, perhaps
Decadent Fudge
Tara Kaprowy, Ciao! Magazine These impressive desserts must be served
Rabixas
Chef/owner Ana Godinho Esteves, Viena Do Castelo These delicate, buttery
Pecan Brittle
B.Y.O.B. (bash your own brittle) Ingredients 1 Tbsp corn syrup
Hand Decorated Gingerbread People
Baker/owner Arthur Gunn, Gunn’s Bakery Decorating practice makes perfect with
Dulce de Leche Blondies
Pastry chef Danilo Pamintuan, La Grotta Mediterranean Market Very fun