Handcrafted Macarons, Cakesicles & Dessert Jars
Bite-sized treats made with French techniques and a whole lot of heart. From crunchy Belgian chocolate cakesicles to signature mango-layered jars, I turn premium ingredients into perfect, personal indulgences.
My Mango Tiramisu Jar is a seasonal favourite. It's a tropical twist on the Italian classic, with sponge soaked in mango syrup, layered with cream cheese and fresh mango, and topped with cocoa.
Another star from my Mango Menu, the Mango & Coconut Trifle Jar. This dessert features layers of creamy coconut custard, sweet mango chunks, and soft sponge, finished with whipped cream and toasted coconut.
For a fun and unique treat, I created the Mango Boba Jar. It has juicy mango chunks, vanilla crèmeux, and chewy boba layered together for a playful dessert experience.
The Mango Charlotte Cake is an elegant dessert featuring mango crèmeux, fresh mango chunks, and sponge fingers, all topped with a glossy orange jelly. It's available as a full cake from my Mango Menu.
Here's how I craft my Black Forest Jar. You can see the layers of moist chocolate sponge, luscious cherry compote, and vanilla whipped crèmeux coming together to create this classic dessert in a jar.
Discover the magic of layers in my Black Forest Jar. Each spoonful gives you the perfect combination of rich chocolate, tangy cherry, and light vanilla cream.
The final touch on my Black Forest Jar is a topping of delicate chocolate shavings. It’s a flavourful indulgence, ready to be enjoyed.
This is my Belgian Chocolate Cakesicle. It's the ultimate treat, with a crunchy Belgian chocolate shell giving way to a moist cake and creamy frosting inside.
A bite of pure indulgence. This graphic explains the experience of my Belgian Chocolate Cakesicle, from the outer crunch to the luscious interior. It's love at first bite.
Party on a cupcake. This video shows the process of decorating my cupcakes with a perfect swirl of frosting and adding fun, edible party hat toppers.
About Handcrafted Macarons, Cakesicles & Dessert Jars
Every treat here is about striking a balance between flavor and texture. For my dessert jars, that means finding the perfect ratio of airy sponge to cream so it never feels heavy, while my macarons rely on precise almond flour ratios to get that essential chewy center and crisp exterior. I treat these small portions with as much technical rigor as I would a multi-tier wedding cake.
I approach these bite-sized desserts through the lens of my architectural background. It is not just about throwing ingredients into a jar or onto a stick. It is about structural integrity and layering flavors so that each spoonful offers a distinct contrast.
My Belgian chocolate cakesicles start with a shell tempered to a specific snap, housing a signature cake and ganache core that stays moist. For the jars, I layer components like mango soaked sponge, coffee dipped savoiardi, or cherry compote so that the flavors meld over time rather than blurring into a mush.
The macarons are a gluten free labor of love. Achieving those smooth domes and uniform feet requires strict temperature control and almond flour quality that I simply will not compromise on. Whether you are gifting a box of nine or treating yourself to a single cakesicle, you are getting the same quality and technique I learned in Ottawa, just in a more playful, portable form.
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