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Hello, my name is Nikolas Cotto, a second year Baking and Pastry student at Johnson and Wales University in Charlotte. Since I was a child I had a passion for baking sweet treats and desserts that provide delicious flavor and design.

As you explore this portfolio covering my first year at JWU, you will see the some of my highest quality work of Chocolates, Breads, Cakes, Pastries, and Plated desserts.

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A chocolate caked iced with chocolate Italian buttercream, bordered with chocolate sprinkles, and garnished with rosettes and handmade chocolate shards.

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A practice wedding cake covered in fondant and decorated with gum-paste roses to showcase Sculpting skills.

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Lemon cake iced with vanilla Italian buttercream, bordered with coconut shavings, and topped with rosettes garnished with lemon curd.

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Brown sugar pound cake iced with vanilla Italian buttercream, bordered with crushed peanuts, and topped with rosettes garnished with handmade chocolate pieces.

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The main is a chocolate mousse topped with a chocolate Chantilly cream garnished with a chocolate shard.

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NIKO is this a chocolate? If not, move elsewhere

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NIKO is this a chocolate? If not, move elsewhere

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A Tangled themed confection display including: vanilla and lavender macrons, madeleines, orange pâte de fruit, apricot marshmallows, biscottis, dark chocolate ganache bonbons, milk chocolate bonbons with strawberry filling, white chocolate with Earl Grey ganache, mocha truffles, and caramel chews.

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Hand-made sourdough and baguettes made with freshly milled whole wheat flour.

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A sculpture made of pastillage, isomalt, and royal icing to show case sculpting skills.

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Flakey, buttery croissants and savory Danishes with cream cheese, tomato, and bacon, with an arugula garnish.

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Crème caramels, crème brûlée, cheesecakes, and biscottis.

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An orange and blackberry fruit tart glazed with apricot jelly.

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Lemon meringue fruit tarts and mini tarts with strawberries, kiwis, oranges, and blackberries.

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Cream puffs stuffed with diplomat cream and dusted with powdered sugar. Eclairs topped with chocolate ganache and stuffed with diplomat cream.