I’ve offered to do the desserts for Mark’s sister’s “rehersal party” the night before her wedding.  Of the long and delicious list I offered, they chose ones that I’m not crazy about — a chocolate torte with salted caramel, and a strawberry rose roulade.  Since the torte will likely have to be gluten and dairy free, I’m trying to find ways to spice it up while having the glaze (which contains much cream) on the side.  I’m thinking spun sugar on the top as decoration?  We’ll see.  I was hoping for something a bit flashier, but it’s their dinner.