French Impressionism cake topper.

French Impressionism Meets Music

We combined alternating layers of French chocolate biscuit (pronounced: bis kwee), with Tahitian vanilla biscuit and layered those with strawberry cream. The cake is finished with Tahitian vanilla cream cheese frosting. The musical notes are chocolate, the lilies and lily pads are gum paste (sugar) and the cake board and cake topper are fondant, in other words: everything is edible! This cake is available in the flavor combination of your choice.

French Impressionism sugar art with chocolate musical notes.

Art and music expressed in cake, chocolate and sugar art.

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About Heather Longpre

Chef Heather Longpré is a graduate of the French Pastry School of Kennedy-King College in Chicago, Ill. She studied sugar art with Nicholas Lodge, Mike McCarey, Scott Green, Sebastien Canonne M.O.F., Jacquy Pfeiffer, among other very accomplished Chef-Artists. She is also a Professional Chocolatier having graduated from Ecole Chocolat in Vancouver, Canada. Heather loves to use her skills as a sugar artist to create fun and fantastic cakes and edible art that showcase chocolate, gumpaste, pastillage, fondant, poured, pulled and blown sugar sculpture. In addition to being a chef, Heather teaches baking, chocolate making, sugar art and cake decorating classes.