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Culinary Capers Sweet Summer Splurges

Summer is here and without a doubt this year’s trend for Culinary Capers Catering’s desserts is the three Ds – Downsized, Deconstructed, and Dessert Flights.  Petite desserts are going strong for west coast summer entertaining – we love them because they are a perfectly elegant bite (or two!) of fruit decadence and almost guilt-free.

Dessert Spoons have layers of delicate flavours in one-bite.

Dessert Flights are an affordable luxury for those who want a showstopper at the end of the meal.   Here is a Summer Trio Dessert with lime pot de crème with honey tuile; raspberry lemon shortcake; shot of local BC rhubarb and vanilla bean panna cotta.

Summer Dessert Trio

Traditional comfort made new again.

Shot of Strawberry Rhubarb Fool
rhubarb strawberry compote and vanilla Chantilly cream

Sweet Cones
– We love them because they are pretty, yummy, versatile and easy to eat.  Nothing says summer more than petite cones.   They are the perfect size whether you want to sample different flavour combinations or just want a small bite of decadence.  Miniature ice cream cones  that come in three cone flavours – strawberry, vanilla  and chocolate – topped with your choice of four house-made ice cream flavours in vanilla bean, dark chocolate, strawberry and caramel.

Macaron mania  is still going strong but we’ve re-imagined different ways to present our house-made colourful delights such as filling them with fresh berries, vanilla bean crème diplomat and a dusting of lustre to add sparkle.

Petite Fours – we have ampted up these bite-sized tiny cakes with Italian buttercream and adorned with white chocolate edible flower

Petite Fours

Whimsical Classics 
for the kid in all of us that never goes out of style such as pink cotton candy,  house-made marshmallows and fresh BC berry white chocolate pop tarts.

Here is a sneak peak for Fall…Canelés – If you haven’t had one of these delicious little gems you haven’t lived. A pastry native to Bordeaux, France, are poised to be the new new cupcake.  They’re the perfect confection: crispy and caramelized outside, soft and custardy inside.


Photo Credits:
Foodie Photography
John W. Watson
Culinary Capers Executive Chef Margaret Chisholm 





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