Assortment of signs and flyers. Also, photography and food styling I did.

1. Classic European Strudels loaded with Apple, Rich and decadent, fully-finished cupcakes.
Cherry or Blackberry filling. Pre-Sugared. Featuring Chocolate Truffle and Vanilla Bean.
Everyones favorite cake in a Muffin! Loaded with These Whole Grain Butter Croissants are perfect
real carrots and cream cheese. for lunch-time and breakfast sandwiches.
These whole grain muffins are sure to entice the Savory Croissant Stix made with butter and loaded
health conscious customer. Oatmeal Raisin, with flavorful Sun-Dried Tomato Basil or choose
Banana Chocolate Chip and Cranberry Blueberry. Spinach, Asiago & Parmesan Cheese stix.
For More Information Please Contact:
Mike Tabacsko
603-321-5291
www.bestbrandscorp.com mtabacsko@bestbrandscorp.com
1-800-866-3300
Minneapolis, MN

2. Chocolate Decadence
Light and flaky Turnovers made with real Ghirardelli Chocolate.
Feature for breakfast, a hand-held treat or dress up for a decadent dessert.
Everyone loves a rich and chewy brownies, we’ve made these extra special
with Ghirardelli Chocolate.
Indulgent enough to serve plain or top for an extra special delight.
For More Information Please Contact:
Mike Tabacsko
603-321-5291
mtabacsko@bestbrandscorp.com
www.bestbrandscorp.com
1-800-866-3300
Minneapolis, MN

3. Now Available
FILLED CAKES
Loads of Filling! Deliciously Moist Cake!
Order Today for Your Special Occasion

4. DECORATING IDEAS

5. BLACK & WHITE PEAKS
Using Piping tip #5 and White Buttercreme pipe peaks randomly
on the top of each cupcake leaving some spaces in between
peaks. Then using Dark Fudge icing and Piping tip #5 pipe peaks
randomly in between the White Buttercreme peaks.
SWIRLS
Using Piping tip #5 stripe White Buttercreme and alternate with
dark double fudge icing across each cupcake (left to right). Then
take a toothpick or skewer and drag it across the top of cupcake
from top to bottom. Top with 2 white non-pariels chocolate disks.
YIN & YANG
Using a plain coupler tip, pipe on a large dark chocolate fudge
icing comma. Starting from the tail of the dark chocolate fudge
icing. Using a plain coupler tip, white Buttercreme icing, and
pipe on the second large comma. Add a dark chocolate chip to
the White Buttercreme comma and a white chocolate chip to the
dark fudge icing comma.

6. BUBBLE TOPPED
Using Tip #5 with white Buttercreme icing. Pipe bubble border
lines across the cupcake. Add two striped chocolate sticks.
Crumble one striped stick into pieces and sprinkle on top of cup-
cake.
CHOCOLATE CURLS
Dip cupcake in slightly melted Double fudge icing. Let icing set
up. Using Tip #8 and white Buttercreme pipe a circle in the center
of the cupcake and sprinkle with dark chocolate shavings.
SUGARED ALMOND TOPPED
Pipe white Buttercreme icing on cupcake Using tip #10. Make a
small mound of icing in center of cupcake. Melt double fudge
icing and pipe on using a tip # 5. Let chocolate fudge icing drip
down the small white Buttercreme mound. Using a white choco-
late covered almond spread some white Buttercreme icing on al-
mond then rolls in large crystal sugar.

7. CHOCOLATE FLOWER
Pipe on white Buttercreme icing using tip #10. Add chocolate
flower. Pipe on chocolate fudge dots with tip # 2 and white dots.
Add edible pearls to white Buttercreme dots.
FUDGE WHITE ALMOND TOPPED
Dip cupcake in slightly melted double fudge icing. Let icing set up.
Using Tip # 43 pipe white Buttercreme icing around edge of cup-
cake. (Use a turn table to get the best edge piping). Place a
white chocolate covered almond in center of cupcake.
CHOCOLATE STICKS
Using a plain coupler pipe around the edge of cupcake with white
Buttercreme icing. Using tip# 8 pipe dark chocolate fudge icing in
center. Add three chocolate stick to center of cupcake.

8. CHOCOLATE CURL
Dip cupcake in slightly melted double fudge icing. Let icing set up.
Using a plain coupler tip with white Buttercreme icing pipe a cen-
ter circle. Add white chocolate shaving to center and one striped
chocolate curl.
“C” CURLS
Dip cupcake in slightly melted double fudge icing. Roll edge of
cupcake in silver pearlized sugar. Using tip # 2 pipe on white
Buttercreme “C” curls and dots. Add edible pearls to dots.
COCOA BEAN
Using a plain coupler tip, pipe white Buttercreme icing on cup-
cake. Sprinkle cupcake lightly with coco powder. Add one choco-
late pebble to center of cupcake.

9. CHOCOLATE FAN
Using a plain coupler tip, pipe double chocolate fudge icing
around edge of cupcake. With plain coupler tip and white Butter-
creme icing fill in center of cupcake. Add Chocolate fan.
SPIKED CUPCAKE
Pipe white Buttercreme icing on cupcake using a plain coupler
tip. Take a small spatula. Place bottom of spatula on top of icing
on cupcake, press slightly down and pull straight up. Do this a
number of times all over the top of cupcake to get little spikes.
Add chocolate sprinkles.
CLASSIC SWIRL
Using tip# 809 fill half of the pastry bag with white Buttercreme
icing. Add double fudge icing to the other half of the pastry bag.
(Always start with white Buttercreme first to get the best defined
swirl). Start piping swirl around edge of cupcake and finish in the
center.

10. Whole Grain Made with
Natural Cereals
COOKIES
including:
Rolled Oats, Crisp Rice,
or Granola
Made with
Real Butter
Zero grams
Trans fat
13-20 grams
of Whole Grain Craisin Granola Crisp Rice Brown Sugar
2 grams of White Chip Blueberry Cinnamon Oat
Fiber
per cookie