Photos 2 & 3: fresh fruit pizza with  creme anglaise sauce over puff pastry crust.
PASTRY CREATIONS by CHEF BLAKE
Chocolate temptation cake: two views. Sixteen layers alternating with rich, smooth chocolate rum marquis filling and Devil's food chocolate layers, iced with whipped ganache and topped in a dark chocolate glaze dripping over the edge. Garnished with Gold marble embossed chocolate disks.
Italian country bread artisan style
Deep chocolate sheet cake filled with chocolate buttercream  covered in a chocolate mirror glaze decorated w/ white  chocolate drips- gold luster dust  highlights  the top.
Mocha eclairs, pat-au-choux swans , chocolate covered strawberries
Photos 6 & 7: Lemon tartlettes, mocha eclairs, chocolate-covered strawberries, polvarones, pat-au-choux swans,pecan diamonds
Macaroons, ganache tartlettes, chocolate-covered strawberries, arranged on a porcelain platter

French Parisienne buffet from Bravo article "graduating in style"
Photos 11 & 12: Chocolate Marquee-Devil's food chocolate cake disk filled with rich chocolate mousse, wrapped in gold marble embossed dark chocolate, glazed with dark ganache and topped with toasted hazelnuts, with creme chantilly , huckleberry coulis and a crisp tuille wafer.
Dark chocolate cupcake with ganache glaze and chocolate butterfly.
Carrot-cake cupcake with cream cheese icing, buttercream flower
Poppy seed cupcake with creme chantilly and fresh fruit.
Photos 17 & 18: Chocolate peppermint Christmas cake: Devil's food chocolate cake filled with chocolate buttercream and ganache glaze, peppermint candy cane decor, chocolate disks and a fresh rosemary wreath.
Creme brulee with pinot noir poached peaches, Italian country side- family style
The following four photos show assortments of French pastries on glass mirrors.
First 3 photos below: this is a trio of upscale cupcakes for the "HEARTS OF GOLD", a  benefit event luncheon.
Chocolate ganache cake with fresh chocolate cosmos flowers on top, made for "chocolate" themed wedding
Below: Parisian dessert buffet 1st reunion 2008 George Fox University
Below: June 08 Evergreen Museum Event
Below: Chocolate Mousse spiked with Kahlua, topped with Chantilly Cream and Shortbread Croutons