Friday, 27 January 2012
I loved how my mini gluten free dessert tower turned out this Christmas and it was so much more convenient than making five large desserts. For starters, they were much easier to store in the fridge and I never had any leftovers - just more pretty desserts!
On the top tier of my cake stand from Williams Sonoma were key lime pies. On the second tier were raspberry trifles, and on the inner bottom tier I put strawberry panna cotta. On the outer bottom tier, I alternated Summer fruit mousse with cherry cheese cake.
I can't wait to make another dessert tower for Easter!
Have a sweet day!