Chocolate gets the royal treatment in this stack of mousse-filled tarts dusted with edible gold leaf and topped with a gilded cherry. Recipe, Maury Rubin, City Bakery, NYC. Plate, Mikasa, mikasa.com.
© 2016 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.