I made 2 donation cakes for the Dessert Dash at the annual SCS Auction. This year's theme was Leap for Joy! "...My heart leaps for joy and I will give thanks to Him in song." Psalm 28:7.
Our first cake was our friends and family's favorite cake: French Style Frasier Cake aka Strawberries and cream cake. The french version is made with a butter genoise cake, while my version was a lighter cake made with light olive oil and strawberry greek yogurt. It was filled with a Meyer Lemon Mascarpone Mousseline cream and a layer of fresh sliced strawberries marinated in a Pomegranate Schnapps syrup.
The highlight of the dessert table was our 2 tiered 'Celebration Cake'. I made the same flavor cake from last year's auction, only change this year was the addition of fresh marionberries with the Meyer Lemon Mascarpone Mousseline. Our celebration cake was decorated and adorned with handmade sugar gum paste 'dogwood' flowers.
Some photo highlights of the dessert table that helped raise $9,700 for the school.