Individual Pastries
Lana’s Dazzling Desserts is renowned for creating unique signature desserts that add a distinctive touch to any occasion. Each dessert is a masterpiece, crafted with a blend of innovation and culinary expertise, ensuring a memorable experience for all.
Each creation is tailored to suit the event’s theme and the client’s preferences. Whether for a wedding, corporate event, birthday, or holiday gathering, Lana’s signature desserts stand out for their artistry and taste, providing a perfect blend of creativity and flavor that leaves a lasting impression on guests.
Individual Pastries
Soft almond cake, white chocolate mousse flavored with rose, fresh raspberries, covered with a white chocolate mirror glaze. Decorated with a rose petal and a fresh raspberry.
Walnut cake layered with coffee-walnut buttercream. Decorated with walnut halves and chocolate accents.
Chocolate Genoise cake gently soaked in raspberry brandy, layered with chocolate mousse and fresh raspberries, and sprayed with chocolate. Decorated with fresh raspberry and chocolate accents.
Soft almond cake layered with passion fruit mousse and diced mango, finished with a passion fruit glaze. Decorated with fresh berries.
Chocolate Genoise cake gently soaked in cassis liqueur, layered with black currant mousse with fresh raspberries, and finished with a black currant glaze. Decorated with fresh blackberry.
Vanilla Genoise cake gently soaked in light syrup, layered with apricot mousse and orange compote with diced mango and dried apricot, and finished with apricot glaze. Decorated with chocolate accents
Layers of coconut cake, coconut mousse, chocolate mousse and passion fruit cream with diced mango, and sprayed with white and dark chocolate. Decorated with chocolate glaze and printed chocolate plates.
Chocolate Genoise cake gently soaked in Brandied syrup, one layer of each dark chocolate mousse, milk chocolate mousse, and white chocolate mousse. Covered with chocolate mirror glaze and decorated with chocolate accents.
Coconut and almond dacquoise layered with mango mousse and diced mango. Finished with a apricot fruit glaze and decorated with Chinese gooseberry.
Coconut and almond dacquoise layered with chocolate mousse, coconut jelly, bananas sautéed with brown sugar and flambé with rum. Finished with chocolate velour and edible gold.
Chocolate Genoise cake gently soaked in passion fruit juice and rum layered with chocolate mousse, passion fruit cream, and sprayed with chocolate. Decorated with a printed chocolate accent.
Soft almond cake, caramel mousse with a hint of cinnamon, pecan crunch, and layer of diced green apple compote. Finished with a white chocolate mirror glaze and chocolate accent.
Chocolate Genoise cake gently soaked in brandy along with three layers of nut meringue filled with chocolate ganache, coffee praline buttercream, cream Parisian and Chantilly cream. Decorated with a chocolate accent and chocolate coffee bean.
Soft almond cake, pistachio mousse, feuilletine crunch, layer of strawberry compote, covered with a white chocolate mirror glaze. Decorated with chocolate ornaments and crushed pistachios.
Coconut dacquoise layered with caramel mousse, diced mango and finished with a caramel glaze. Decorated with chocolate accents.
Layers of sponge Gioconda cake lightly soaked with lavender syrup, blueberry buttercream, dark chocolate ganache with lavender, topped with a blueberry mirror glaze. Decorated with golden blueberries and chocolate accents.
