photo by Chris Heishman

Over the weekend, along with our friends Chris and Chris, Melanie(pictured above) and I threw an engagement party for our close friends Tim and Annabel. We decided that the party would be a dessert buffet. So in addition to lots of alcohol for celebrating we would need lots of desserts for buffeting. We decided that all the desserts would be light in color, which worked well since the bride-to-be is allergic to chocolate. I nominated myself head baker with no objections.

photo by Chris Heishman

As pictured above with fancy numbered cards made by Melanie the desserts that I baked were: coconut mini cupcakes, hazelnut cheesecake, macarons with white chocolate ganache, Hungarian shortbread, glazed mini-round petits fours, meringue cookies, hazelnut biscotti, mini raspberry swirls, mini Florentine squares, powdered sugar coated dark chocolate truffles, and white chocolate mascarpone cheesecake. The last dessert on the table is pumpkin mini cupcakes baked by our friend Julie.

photo by Chris Heishman

Melanie even made some snazzy menus (on the corner of the table above) to highlight my baking efforts. I'll end this post with a picture of a happy couple. Not the couple whose engagement we were celebrating that night, though 'happy' doesn't even begin to describe their glow of joy right now. Here's a picture of me and my wonderful wife Melanie on a night when we got to be head baker and elegant paper product making party planner. Thanks also to Chris for all the photos and for the great job decorating and to the other Chris for the alcohol and the venue.

photo by Chris Heishman