Portfolio: Anne Catanzaro

BREADS

Challah bread, Fougasse, Focaccia and Baguettes.

Baguette,Dinner rolls and an Epi loaf.

Sandwich Platter

French bread.

Everything Bagels. Danish

PEAR FRANGIPANE TART, LEMON MERINGUE, CHOCOLATE GANACHE, AND FRUIT WITH TRADITIONAL PASTRY CREAM.

TARTS AND PIES

Brown Butter Mission Fig tart and Gingerbread Raspberry tart.

Pumpkin hand pies, Irish Mocha tarts and Apple Tart with Caramel and Vanilla Ice Cream.

CINDERELLA WEDDING CAKE: SUGAR SLIPPER, GUM PASTE CALLA LILLIES, ROSES AND SWEET PEAS, GUM PASTE BOWS, PEARLS AND RUFFLES.

Cakes

Chocolate Cupcakes

Yellow Cake with Vanilla Buttercream;Dark Chocolate Cake with a Chamboard Mousse Filling and Chocolate

Buttercream with resh Raspberries.

Lemon Cake filled with fresh Strawberries and iced with Strawberry Buttercream.

Glazed Almond Cake

Rainbow Petite Fours Glazed with a Milk Ganache.

Two tiered cake (Vanilla and Chocolate) with Fondant, Gold Roses, Swag and Chocolate Trumpet.

Petite Blue Velvet Cakes with Orange Butter Cream wrapped with hand-painted fondant; Deconstructed Sacher Torte, and Brown Butter Sage Cakes.

Split Picture

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German Lemon Poppy Seed Roll

Snow White Kuchen

Octoberfest Cakes

Red Velvet Wedding Cake with Cream Cheese Frosting.

Cheesecake:S’mores Cheesecake, Oreo Cheesecake with Raspberry sauce and fresh berries, and a tasting platter with mini-cheesecakes, lemon bars, and chocolate cupcakes.

Cake amenity plate

Frangipane cake with Raspberry jam covered in fondant with fondant accents accompanied by Oatmeal Whiskey Crasin cookies.

Dobos Torte and Black Forest Cake

German Chocolate Cake

Hazelnut Entremet: Genoise Cake with Hazelnut mousse and salted caramel; Marzipan Princess Cakes; Raspberry Entremet: Genoise,Raspberry Insert, Jaconde and Chocolate Garnish.

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Spiced Chocolate Cake with Blood Orange Gelee, Tiramisu,

Cinnamon Maple Cake and Hazelnut cake resting on Hazelnut Brittle with

Hazelnut Mousse and Chocolate garnish.

Sogno Di Noccielo with GM revisions:Hazelnut cake on brittle with

Hazelnut mousse resting on Nutella powder with wine poached pears and chocolate cup with Hazelnut

mousse.

New Menu Cakes

Apple Affogato: House-made apple cider with hand crafter dulce de leche ice cream, cinnamon cake on a bed of caramel butter cream accompanied with bruleed apples and candied pecans. Chocolate Platter: Ganache bar, chocolate panna cotta, white chocolate bark with pecans and cranberries, hazelnut truffle, and chocolate cup with hazelnut mousse.Sogno Di Noccielo and Tiramisu.

New Winter Menu

BALSAMIC-FIG BAVARIAN WITH FIG AND APRICOT GARNISHCustards

Eggnog Panna Cotta. Blood Orange Mousse with blood orange segments and

almond brittle.

Vanilla Bavarian cream in chocolate tulip cups garnished with a fresh raspberry.

Deconstructed Pumpkin Pie: Pumpkin Mousse resting on flaky pastry with cinnamon

Chantilly, caramel and candied pecans.

Strawberry Shortcakes.

ÉCLAIR STATION WITH CHOICES OF ITALIAN RICOTTA FILLING, CHOCOLATE RICOTTA FILLING, PASTRY CREAM AND WHIPPED CREAM, CHOCOLATE GANACHE OR WHITE CHOCOLATE GANACHE.

Buffets and Action stations.

Caramel Apple Station.

Thanksgiving Buffet: Peach Cobbler, Pear and Goat Cheese turnovers, Almond short cakes with Pear-Berry filling, Chocolate Beet cake, cookies, pumpkin snickerdoodles, mini pumpkin cheesecakes, sweet potato cupcakes, cornucopias and a chocolate show piece. Not pictured: Pie Station.

Nutcracker Brunch

Decorating Sugar Cookie Station and Customizing Hot Chocolate.

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CHOCOLATE PEPPERMINT CANNOLIETC

Beer and Pretzel Brownies. Baklava.

Amenity Plate: White cake, buttercream and raspberry

sauce, chocolate chip triangles and macarons.

Marzipan Pumpkins.

Avacado Mousse filled with strawberry coulis on lemon macaron, macarons filled with coconut butter cream, genoise with coconut buttercream and candied

lemon slice resting on blueberry jam.

Profiteroles. Macaron and Palmier.

Chocolate Chip Cookie Platter. Pumpkin Pie Biscotti.

Pistachio Truffles.

Mango Tea Chocolates.

Hand-rolled truffles.

Gingerbread village of Auburn University. Myself and a team of our kitchen staff put together the village.

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