In this March 2011 Deep Plate exercise, pastry chef Lynn Warnesky of the Beacon Hill Hotel & Bistro in Boston, Massachusetts provides some Bavarian inspiration.

The most beautiful carrot cake you've ever seen was created by Jason Reaves, pastry chef at Market Salamander in Middleburg, Virginia, for the 2009 Deep Plate exercise.

This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.

This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.

S'mores are a campfire tradition that is usually better when kept simple, but in this Deep Plate exercise from August 2009, we found a way to make them better.

This time of year, lavender blooms are in full effect. In this 2009 Deep Plate exercise from Jason Reaves, we explore its use in a summer-themed dessert.

The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.