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Cakes & fruits decorations, Los Angeles, CA (2026)

01/17/2026

Vibrant Grazing Board with Fruits, Cheeses & Cured Meats
Ingredients:
1/2 cup green grapes
1/2 cup red grapes
1/2 cup blueberries
1/2 cup strawberries, halved
1/2 cup cantaloupe, sliced
1/2 cup yellow mango, sliced
1/2 cup avocado slices
1/2 cup cherry tomatoes, halved
1/2 cup melon cubes (honeydew & cantaloupe)
1/4 cup pickles or gherkins
1/4 cup olives (green and/or Kalamata)
1/4 cup broccoli florets
4 oz cheddar cheese, sliced
4 oz provolone or gouda cheese, sliced
6 oz cured meats (prosciutto, salami, soppressata, capocollo)
Fresh rosemary sprigs for garnish
1/4 cup mustard or dipping sauce (optional)
Crackers or sliced baguette (optional, on the side)
Directions:
Begin by prepping all ingredients: wash the fruits and veggies, slice the cheeses and meats, and cube or slice the fruit.
On a large wooden board or tray, start building from top to bottom (or side to side) in colorful rows.
Arrange the meats in folded or rolled sections at one end of the board.
Follow with rows of berries, stone fruits, avocado, and sliced cheeses, forming a rainbow effect.
Tuck in pickles, olives, and crunchy veggies in the corners or borders for texture.
Add rosemary sprigs between sections for visual balance and aroma.
Place a small bowl of mustard or dip on one side, and optionally serve with crackers or baguette slices.
Serve immediately or chill lightly before serving.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes
Kcal: 390 kcal (per serving) | Servings: 6–8 servings

01/17/2026

yummy 🥝🫐🍇🍓🍋🍈🍌🍑🥝

01/17/2026

**Watermelon Boat Fruit Platter**
A Stunning Watermelon Filled with Fresh Mixed Fruits
**Ingredients:**
- 1 medium watermelon, halved and hollowed out 🍉
- 1 cup strawberries, halved 🍓
- 1 cup blueberries 🫐
- 1 cup pineapple chunks 🍍
- 1 cup grapes (red and green) 🍇
- 1 cup mango slices 🥭
- ½ cup kiwi slices 🥝
- ½ cup pomegranate seeds (optional)
- ½ cup shredded coconut 🥥
- Fresh mint leaves for garnish 🌿
**Directions:**
1. Cut the watermelon in half lengthwise and scoop out the flesh, leaving a thick shell to create a “boat.” Dice the scooped-out watermelon into bite-sized pieces.
2. In a large bowl, combine diced watermelon, strawberries, blueberries, pineapple, grapes, mango, and kiwi slices.
3. Sprinkle pomegranate seeds and shredded coconut over the fruit mixture.
4. Transfer the fruit mixture back into the watermelon boat.
5. Garnish with fresh mint leaves for a refreshing touch.
6. Serve immediately and enjoy this beautiful and healthy fruit platter!
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 210 kcal | Servings: 6 servings

01/17/2026

Chocolate Fruit Bowl Delight
Ingredients:
1 cup fresh strawberries, halved
1 cup fresh raspberries
1 cup fresh blueberries
1 medium banana, sliced
1 ½ cups chocolate hazelnut spread (such as Nutella)
1 teaspoon fresh lemon juice (to keep banana slices from browning)
2–3 fresh mint leaves (optional, for garnish)
Instructions:
1. Wash and pat dry all the fresh berries. Slice the strawberries in half and the banana into thin rounds. Toss banana slices lightly with lemon juice to prevent browning.
2. Spread the chocolate hazelnut spread evenly into the bottom of a medium serving bowl.
3. Arrange strawberries, raspberries, blueberries, and banana slices in groups on top of the spread to create a colorful, appetizing presentation.
4. Garnish with mint leaves, if desired. Serve immediately as a dessert or sweet snack.
Serving Size:
Serves 4
Nutritional Information (per serving):
Calories: 340
Net Carbs: 42 g
Protein: 4 g
Fat: 18 g
Tips & Variations:
* Swap the chocolate hazelnut spread with Greek yogurt and a drizzle of honey for a lighter version.
* Add toppings such as granola, shredded coconut, or chopped nuts for extra texture and flavor.

01/16/2026

Wow fruits 😋

01/16/2026

Rainbow Fruit Board with Kiwi, Berries, Melon & Mango
Ingredients:
1 cup green grapes
1 cup blueberries
1 cup raspberries
1 cup strawberries, halved
1 cup blackberries
2 kiwi, sliced
1 cup diced cantaloupe
1 cup sliced mango
1 cup honeydew melon, sliced
2 nectarines or apricots, sliced
2 lemon or lime wedges (for garnish or freshness drizzle)
Directions:
Start with a large, round wooden board or platter as your base.
Arrange fruits in colorful bands or arcs, starting with grapes and ending with citrus or melons for contrast.
Fan the kiwi slices between two darker fruits like blueberries and strawberries for visual effect.
Group similar colored fruits together, placing brighter colors in the center to draw attention.
Fill gaps with lemon or lime wedges and any additional berries.
Serve chilled for optimal texture and freshness.
Prep Time: 20 minutes | Cooking Time: None | Total Time: 20 minutes
Kcal: ~160 per serving | Servings: 6–8

01/16/2026

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Recipe
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Lemon Garlic Butter Shrimp & Asparagus
Zesty Citrus-Infused Shrimp & Asparagus Medley
Recipe:
Ingredients:
1 lb (450 g) large shrimp, peeled and deveined
1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
3 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
½ tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
Directions:
In a large skillet over medium heat, melt butter with olive oil until shimmering.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
Add shrimp in a single layer, season with salt, pepper, and half the lemon zest. Cook 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate.
In the same skillet, add asparagus, season lightly, and sauté 4–5 minutes until tender-crisp.
Return shrimp to the pan, pour in lemon juice, toss to coat, and heat through for 1 minute.
Sprinkle remaining lemon zest and parsley over top. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 250 kcal | Servings: 4

01/16/2026

Birthday Celebration Fruit Platter
Ingredients:
2 cups fresh strawberries
1 ½ cups green grapes
1 ½ cups fresh pineapple chunks
1 ½ cups fresh mango cubes
2 kiwis, peeled and sliced
1 ½ cups fresh raspberries
1 ½ cups fresh blackberries
1 medium papaya, peeled and sliced into strips
Instructions:
Wash all fruits thoroughly and pat dry with paper towels.
Hull the strawberries and leave them whole for presentation.
Peel and slice the kiwis into rounds. Cube the mango and pineapple. Slice the papaya into strips.
On a large serving platter, start arranging fruits in separate colorful sections: place strawberries, grapes, pineapple, mango, kiwi slices, raspberries, blackberries, and papaya.
Keep the platter balanced in color and shape for the most appealing look. Serve immediately or chill in the refrigerator for up to 1 hour before serving.
Serving Size:
Serves 8–10
Nutritional Information (per serving):
Calories: 140
Net Carbs: 34 g
Protein: 2 g
Fat: 0.5 g
Tips & Variations:
Add a small bowl of vanilla yogurt, honey yogurt, or chocolate dip in the center for dipping.
Include seasonal fruits like watermelon, blueberries, or peaches for variety and freshness.

01/16/2026

**Mango & Strawberry Cream Cheese Toast with Honey-Mint Drizzle**
A vibrant open-faced toast topped with creamy sweet cheese, ripe strawberries, and juicy mango—finished with a bright honey-mint drizzle. Perfect for breakfast, brunch, or an easy dessert.
---
# # # Ingredients
* 2 slices of rustic sourdough or country bread
* 4 oz (115 g) cream cheese, softened
* 1 tbsp honey (plus extra for drizzling)
* 1 tsp vanilla extract
* 1 cup strawberries, hulled and quartered
* 1 cup ripe mango, peeled and cut into thin strips
* 2 tbsp fresh mint leaves, finely chopped (plus sprigs for garnish)
* Zest of ½ lemon
* Pinch of sea salt
---
# # # Directions
1. **Toast the bread**
Lightly toast sourdough slices until golden and crisp at the edges.
2. **Prepare the cream cheese layer**
In a small bowl, whisk together softened cream cheese, 1 tablespoon honey, vanilla extract, lemon zest, and a pinch of salt until smooth.
3. **Assemble the toast**
Spread each slice of toast evenly with the sweetened cream cheese. Arrange strawberry quarters and mango strips on top in alternating layers or an overlapping pattern.
4. **Make the honey-mint drizzle**
In a tiny bowl, combine 1 tablespoon honey with chopped mint. Stir until well blended.
5. **Finish and serve**
Drizzle the honey-mint mixture over the fruit-topped toasts. Garnish with a few whole mint sprigs and an extra sprinkle of lemon zest. Serve immediately.
---
# # # Tips & Variations
* **Add crunch:** Sprinkle chopped pistachios or toasted almond slivers on top.
* **Dairy-free option:** Use plant-based ricotta or coconut cream cheese.
* **Flavor twist:** Swap mango for peach slices or add a handful of blueberries.
* **Make-ahead:** Toast and spread cream cheese in advance; top with fruit just before serving to keep the bread crisp.
Enjoy these refreshing, fruit-topped toasts as a quick, colorful treat any time of da

01/16/2026

Colorful Sugar Cookie Fruit Pizza with Cream Cheese Frosting
Ingredients:
For the Crust:
1 (16.5 oz) roll refrigerated sugar cookie dough
Flour for dusting
For the Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the Toppings (choose any combination):
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, sliced
1 kiwi, peeled and sliced
1/2 cup mandarin oranges or orange slices
1/2 banana, sliced
1/4 cup pineapple chunks
1/4 cup red grapes, halved
Directions:
Preheat oven to 350°F (175°C). Lightly flour a flat surface and roll out cookie dough into a large round disk (about 1/4" thick).
Transfer to a baking sheet lined with parchment and bake for 12–14 minutes until edges are golden. Cool completely.
In a medium bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and beat until smooth.
Spread frosting evenly over the cooled cookie crust.
Decoratively arrange the fruit slices in rainbow sections or a circular pattern.
Chill for 30 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutes (+ chill time)
Kcal: 290 kcal per slice | Servings: 8–10 slices

01/16/2026

**Nutella & Fruit Indulgence Platter**
**A Decadent Spread of Fresh Fruits, Crunchy Nuts & Creamy Nutella**
# # # **Ingredients:**
- 1 cup strawberries, halved 🍓
- 1 banana, sliced 🍌
- 1 apple, thinly sliced 🍏🍎
- ½ cup blueberries or raspberries 🫐
- ½ cup grapes, halved 🍇
- ¼ cup dried apricots or figs
- ¼ cup mixed nuts (almonds, walnuts, or hazelnuts) 🌰
- ½ cup Nutella, warmed for dipping 🍫
- 2 tablespoons shredded coconut (optional) 🥥
- ½ teaspoon cinnamon
- Mini waffles, crepes, or cookies for serving
# # # **Directions:**
1. Arrange the strawberries, banana slices, apple slices, blueberries, grapes, and dried fruits on a large serving platter.
2. Sprinkle mixed nuts over the fruit for added crunch.
3. Place a bowl of warmed Nutella in the center for dipping.
4. Garnish with shredded coconut and a light dusting of cinnamon.
5. Serve with mini waffles, crepes, or cookies for an extra indulgent experience. Enjoy this **heavenly chocolate-fruit delight!**
**Prep Time:** 10 minutes | **Total Time:** 10 minutes
**Kcal:** 350 kcal |

01/16/2026

Vibrant Assorted Fruit Medley Served with Honey Yogurt Dip
Ingredients:
For the Platter:
1 cup strawberries, hulled and halved
1 cup blueberries
1 cup raspberries
1 cup green grapes, washed and halved (optional)
1 cup cantaloupe or honeydew melon, diced
1 cup mango or peach, diced
1 kiwi, peeled and diced
1 lemon, halved or sliced (for garnish)
For the Yogurt Dip:
1 cup plain Greek yogurt
2 tablespoons honey (plus extra for drizzling)
1 teaspoon vanilla extract
Zest of ½ lemon (optional)
Pinch of ground cinnamon (optional)
Directions:
Prepare the fruit: Wash all fruit thoroughly. Hull and halve the strawberries; halve the grapes if using; peel, pit, and dice melon, mango (or peach), and kiwi. Pat all pieces dry with paper towels.
Make the yogurt dip: In a small bowl, combine Greek yogurt, honey, vanilla extract, lemon zest (if using), and cinnamon (if desired). Stir until smooth and adjust sweetness by adding more honey if needed. Transfer to a small serving bowl and place in the center of your platter or board.
Arrange the platter: On a large round or rectangular serving board, arrange each fruit in clusters or wedges around the central bowl of yogurt dip. For visual impact, group similar colors together—such as berries in one section, melon in another—and fan out slices of lemon as a bright garnish near the edge.
Garnish and serve: Drizzle a touch of honey over the yogurt dip. Garnish the dip with a sprinkle of lemon zest or a light dusting of cinnamon if desired. Serve immediately, or cover and chill for up to 1 hour before serving to keep fruit crisp.
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 120 kcal per serving (fruit + dip, approximate) | Servings: 4–6

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