Truffles by saltandsugarartchocolate.
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Kiana Khansmith

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Truffles by saltandsugarartchocolate.
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Photo of jelly by thesugarologist.
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Photos by scottsuchman of gummy bears being sorted at Pineapple and Pearls in Washington, DC.
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A take on halo-halo made with dragon fruit sorbet, ube gelato, jackfruit, bananas, red mung beans, and coconut jellies. Topped with sweetened condensed milk, Frosted Flakes, and a wafer cigar. Created by Ross Magnaye of Serai in Melbourne for the piccolinagelateria Project: 8 Chefs in 8 Weeks.
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Entremet by doc_macaron made of black currant mousse, black currant gelée, lemon curd, ladyfinger sponge, cassis soaking syrup, and feuilletine crunch. Covered in mirror glaze and velvet coating with black currant whipped ganache and chocolate décor.
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Photos from an article by alidomrongchai about Bạn Bè in Brooklyn.
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The complete collection of bonbons from SUGOi Sweets in Chicago.
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Photos of Lady Wong in NYC by another_deng_foodie.
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Watercolor dessert collection by blue._.illustration.
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Sohla El-Waylly's rainbow rave cookies by joyosity.
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First attempt at Lauren Dozier's quilt sugar cookies by kchysmith.
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Roll cakes decorated to look like the Peanuts gang by namimocchi.
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Strawberry open-faced pie by ashwizzle made with fresh seasonal berries from the farmer's market.
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Favorite snacks illustrated by tomatomayu.
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Rhubarb jelly with vanilla ice cream by seasonalsimone.
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Cultured ganache and blood orange sorbet by babasplace__.
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Mini cakes by gabbybakesllc. Sponge made with milk steeped in chamomile flowers, Florida mandarin buttercream, and Meyer lemon/blood orange curd.
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