甜点盘饰 往往会带给人们无限惊喜，本书以53款3D立体造型甜品为纵线，透过深入简出的方法演绎，让每道甜点有如一件件艺术珍品，缤纷亮丽令人目不暇给。

　　作者近年不断游走四方，吸收各地大师们的技艺，创造出自己的风格，特别是在巧克力制品和外国糕饼的制作上，独具心得而甜品摆设，也往往会带给客人们的惊喜。

　　中英对照

作者简介

梁东成

　　性格有点内向兼腼腆，予人的感觉是踏实、忠诚和平易近人，倾谈下才知他是因为兴趣而投身于香港烘焙界作饼师，更因为得到恩师Miss HO的启蒙和教导而对烘焙业有了深一层的了解，对前景抱有乐观态度。

　　曾先后服务多间酒店和大型饮食机构，让他在烘焙的知识和视野更广阔，深知“学海无涯“，只有不断求变，所以闲时也会搜罗世界各地着名饼师的制品和书籍，丰富做饼的技术和引发创作灵感。

蛋糕
8 荔枝白巧克力蛋糕Lychee White Chocolate Cake
10 镜面牛奶巧克力Milk Chocolate Parfait Cake
12 豆腐乳酪蛋糕Baked Tofu Cheese Cake
14 覆盆子马卡龙Raspberry Violet Macaroon
16 全麦红萝卜蛋糕Whole Wheat Carrot Cake
18 美式乳酪蛋糕American Cheese Cake
20 栗子瑞士卷Chestnut Swiss Roll
22 芒果拿破崙Mango Napoleon
24 寿桃生日蛋糕Peach Shape Birthday Cake
26 迷你结婚蛋糕Mini Wedding Cake
28 绿茶白芝麻蛋糕Green Tea White Sesame Cake
30 双层巧克力蛋糕Double Chocolate Cake

点心
32 罂粟籽蛋糕Baked Flourless Poppy Seed Cake
34 镜面柠檬塔Glace Lemon Curd Tart
36 焦糖椰子蛋糕Caramel Coconut Cake
38 巧克力乳酪布朗尼Chocolate Yoghurt Brownies
40 葡萄乳酪塔Baked Rum Raisin Cheese Tart
42 香蕉巧克力松露球Banana Chocolate Truffle Ball
44 柠檬乳酪蛋糕Baked Lime Cheese Cake
46 蓝莓乳酪塔Blueberry Yoghurt Tart
48 焦糖山核桃松子仁塔Caramel Pecan Pine Nut Tart 
50 香槟果冻Champagne Mix~berries Jelly
52 栗子覆盆子夹心Chestnut Raspberry Meringue
54 义式乳酪蜂蜜蛋糕卷Honey Cake with Mascarpone Cream
56 樱桃塔Cherry Clafouties

饼干
58 杏仁薄饼Thin Almond Paper
60 黑海盐芝麻巧克力球Sesame Seed Chocolate Ball with Black Sea Salt
62 义大利手指饼干Biscotti
64 松露巧克力饼Chocolate Meringue Cookies
66 马蹄圈饼干Piping Preyel Cookies
68 杏仁姜饼Ginger Almond Cookies
70 碎巧克力饼干Chocolate Chips Cookies
72 法式巧克力贝壳蛋糕Chocolate Madeleine
74 凝脂嫩滑冷甜品Desserts
76 巧克力乳酪塔配血橙冰沙Chocolate Custard Tartlet with Blood Orange Sorbet
78 苹果塔佐香草冰淇淋Thin Apple Tart with Vanilla Ice~cream
80 白酒柠檬冰沙李子塔White Wine Lemon Sorbet on Plum Tart
82 糖渍香橙塔Mandarine Melba
84 飞砂走石佐椰子冰沙Minestone with Coconut Sorbet
86 暖巧克力布丁佐咖啡酒冰淇淋 Warm Chocolate Pudding with Baileys Ice~cream
88 三色法式布蕾Different Types of Cream Brulee
90 核桃香蕉芭菲Walnut Banana Parfait
92 提拉米苏Tiramisu
94 焦糖苹果塔佐香草鲜奶油和青苹果冰沙 Apple Tarte~tatin with Vanilla Cream and Green Apple Sorbet
96 红酒洋梨佐芒果酪Red Wine Baby Pear and Steamed Mango Cloud
98 覆盆子果冻佐鲜奶冰淇淋Raspberry Agar Agar and Milky Ice~cream
100 杏桃面包布丁Dry Apricot Bread Pudding
102 迷你巧克力泡芙佐香草冰淇淋 Mini Chocolate Profiteroles with Vanilla Ice~cream
104 芒果乳酪蛋糕Mango Cheese Cake with Mango Sauce
106 黑白巧克力条Dark and White Chocolate Slice
108 蓝莓乳酪蛋糕佐覆盆子酱  Blueberry Cheese Cake with Raspberry Sauce
110 姜汁白巧克力慕斯蛋糕Ginger White Chocolate Mousse  Cake
112 义式奶酪配青苹果冰沙Panna Cotta with Green Apple Sorbet
114 漂浮蛋白佐香草酱Floating Island with Vanilla Sauce

附录 Appendix
1. 基本饼干底Basic Recipe
2. 工具介绍An Introduction to Equipment
3. 烘焙制品与温度Baking Products and Temperature
4. 换算表 Conversion Table
5. 糖的种类与运用Types of Sugar and Usesage