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March 23, 2014

Just finished our most hectic MIPIM ever; 17 events during 4 days for more than 1300 persons. The schedule was packed from early morning to late night with numerous cocktail parties, lunches and dinners onboard yachts and in beautiful Villas in Cannes.

A true hit this year were my cake pops. I made one with carrot cake and lime icing with a white chocolate and lime zest coating, and another one with dark chocolate with salt liquorice coating and gold leafs. (see photos below) It’s the perfect bite size and looks really great -the ideal sweet canapé.

The dark chocolate and salt liquorice cake pop were served on one of our dessert buffets along with mini pavlova cake with strawberry mousse and fresh berries, mini lemon and passionfruit cheesecake, mini basil panna cotta with raspberry coulis and everyone absolutely loved them!

As a lot of our buffets this year were warm, I didn’t really get a chance to take that many photos, but here are a few;

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