For dessert, I made a variation on dobos (a Hungarian torte) from Tartelette--vanilla raspberry dobos. It wasn't nearly as pretty as hers (seriously, hers is beautiful, go look at it!), but given that I nearly forgot to put flour in the sponge cake before I baked it, I was happy with the result--layers of vanilla bean sponge cake surrounding light honey mascarpone mousse with a few raspberries in between and then surrounded by vanilla swiss meringue buttercream. It was like eating a cloud--sweet and soft and pillowy, but not too rich. The raspberries added a nice surprise tartness to cut through the soft flavors.
Needless to say, I was still full this morning.
sure, they're not the most beautiful things I've ever made, but they tasted delicious, so I suppose that's all that matters.
and if all else fails, you can just cover them in buttercream :)