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Add a continental touch to your dessert table with a candy filigree creation brimming with fresh fruit. Filigree shell is made with Mini Ball Pan and base with made with Peanut Butter Cups Mold and Circle Cookie Cutter. All formed with Light Cocoa Candy Melts™. Fill with the freshest fruit of the season.
Ice Cream Sundae Cake has true Neapolitan flair! Each cake tier is covered with scoops of ice cream you top with fudge sauce, whipped cream and a cherry. This ala mode dessert can be made with smaller cakes or fewer tiers for fewer servings.
Spring graduations happily coincide with berry season. Celebrate both occasions by serving pastry-cream-and-berry-stuffed éclairs or cream puffs that you can easily fill with flair using the Dessert Decorator Pro.
Create a fruit blossom tart using our Non-Stick 4-Round Tart Pan Set for the center surrounded by mini blossoms made with the Non-Stick Tartlet Pan Set. Fill each blossom with fresh fruit and fill center with pastry cream and stabilized whipped cream for a sweet touch.
These single-serve tarts are quite impressive! Chocolate Weave pipes swirls of Chocolate Mousse into a prebaked crust. Curlicues of piped candy, candy leaves and a few fresh berries create the eye-catching details.
Present an ice cream lover with an ice-cream novelty cake. A bite-size wedge cut from the candy-coated Sheet Pan cake makes it appear as if birthday girl Nancy has already noshed.
Maximize this desserts appeal by building a Grand Canopy of fresh seasonal fruits. A simple tart crust is first filled with a creamy custard then garnished with piped Pastry Cream and topped with the prettiest produce you can find!
Impress your guests with a simplified version of a French favorite! Chocolate Drizzled Croquembouche builds a tower of frozen cream puffs using Candy Melt Ganache as the “glue” and as the tempting candy coating. Watch our online video.
There may be no dessert flavors better paired than chocolate and raspberry. Watch our online video.
What could be more welcome at your holiday dinner than our rich Fluffy Chocolate Mousse, served in decadent chocolate dessert shells? Just whip up the mousse in the Dessert Whipper Pro and pipe a generous rosette in each shell.
One cone can feed a crowd when it’s made of chocolate mousse molded in our Ice Cream Cone Pan. Decorate the ice-cream scoop with Vanilla Whipped Icing Mix and Jumbo Rainbow Nonpareil Sprinkles.
Serve this refreshing combination of cranberries and chocolate to treat the graduate! Use the Dessert Whipper Pro to pipe the cranberry sauce/yogurt mixture into chocolate cordial cups and garnish with frosted cranberries.
Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.