Watermelon lemonade, below - this wasn't a requirement but I thought it would be attractive and add to the overall theme. I didn't use a recipe - just pressed the watermelon through a sieve to get all the juice out, used the juice of about six lemons, added some water and sugar.
Above is the chocolate pound cake I made, using my rose bundt pan. I'll post the recipe tomorrow.
And the pic above are chocolate truffles - kind of plain jane but who doesn't like a chocolate truffle, right? I'll give the recipe for them this weekend.
Above are my meringue "pops". We were required to do a meringue product and this is what I came up with. Surprisingly, these went really fast because the kids at the event were drawn to them. I wanted to make the watermelon "vase" more detailed but just ran out of time.
Here is a pic of my rhubarb pie. The lattice on the top came out quite well, don't you think? I'll give the recipe for this one later, too.
Citrus madeleines - a little dry, as mentioned, but they tasted good. I used lemon and orange zest in them. I'm trying to figure out how to make them at home since I don't have a madeleine pan. Any ideas?
Above are linzer cookies - sandwich cookies, traditionally filled with raspberry jam but here I've done raspberry and apricot to make the butterflies' "spots" different colors. Check out all the pansies - all edible! I requested edible flowers on my shopping list and the school actually got them. Awesome!
This last pic is of the fresh fruit tarts with a sweetened mascarpone filling. When we've made fruit tarts in class we've used pastry cream as a filling but I'm not a big fan. I didn't want to bake the filling, though, so decided to do this cheater's version of cheesecake - mascarpone, powdered sugar, and lemon zest to taste. Here's a tip for these types of tarts - brush the bottom with melted chocolate so the filling doesn't make the crust soggy. Also, put a little apricot glaze (or other jam, heated with a little water to thin) over the top to preserve the fruit and make it shiny.