I made a Mother’s Day pastry buffet for my church

I did a lot of recipe development for this project, but didn’t have time to film any of the processes. Feel free to let me know if anyone is interested in a particular design/recipe, and I’ll do my best to add a proper breakdown to my calendar. Chocolate Cappuccino Crescents Chocolate pâte sablée crescents layered with dark espresso mousse, salted caramel crémeux, a crisp chocolate shell, and whipped espresso white chocolate ganache montée. Almond Wedding Cake Bars Soft almond-vanilla cake folded with silky white chocolate and cream cheese frosting, finished in a delicate candied shell. Chocolate Caramel Cakelets Chocolate leaf cakelets crowned with delicate butterfly details, filled with Guanaja ganache, salted caramel, and tender chocolate sponge. Elderflower Lemon Meringue Tarts Buttery pâte sucrée shells filled with lemon–elderflower curd and finished with a cloud of toasted Italian meringue. Citrus Blossom Sugar Cookies Vanilla sugar cookies scented with orange zest, citrus blossom, and cardamom, finished with vanilla bean and softly spiced buttery royal icing. Key Lime Cloud Cakes Key lime cheesecake mousse layered with bright lime crémeux, a brown butter and graham crumb base, and zesty mascarpone frosting. Garden Berry Cheesecake Tarts Vanilla bean cheesecake tarts with a caramel-spiced Biscoff crust, mixed berry glaze, and berry ganache montée. Orange & Coconut Cream Sandwiches Fiori di Sicilia orange-vanilla cookies sandwiched with coconut cream and orange zest filling.