This is a photograph of First Lady Hillary Rodham Clinton, White House Executive Pastry Chef Roland Mesnier, and pastry chef Franette McCulloch with the 1993 official White House Gingerbread House that was dubbed the "House of Socks". It was created by Chef Mesnier in honor of President Bill Clinton and Mrs. Clinton's cat, Socks. The gingerbread house is a to-scale replica of White House complete with 20 marzipan versions of Socks playing around the house. The architectural details were created with carefully pipped icing and illuminated with working miniature floodlights. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, assistant pastry chef Franette McCulloch lights the candles on a birthday cake for First Lady Nancy Reagan's 64th birthday. The cake was presented at a birthday luncheon hosted in her honor in the Navy Mess in the West Wing on July 11, 1985. Decorating the cake was a portrait of Mrs. Reagan and pulled-sugar flowers. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph from 1986, White House Executive Pastry Chef Roland Mesnier poses in his chef's whites with a group outside L’Academie de Cuisine in Bethesda, Maryland. To the left of him stands assistant pastry chef Franette McCulloch. On the far right is the Academy's founder Francois Dionot. Chef McCulloch was a student of Chef Mesnier when he taught at L’Academie de Cuisine and went on to teach there herself. Standing between Chef McCulloch and Chef Mesnier is likely Chef Mark Ramsdell, White House assistant pastry chef during the Bill Clinton and George W. Bush administrations, who came to teach at the L’Academie de Cuisine and eventually became its director. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph the White House pastry team poses for a picture together in the Green Room on May 6, 1998. Led by White House Executive Pastry Chef Roland Mesnier, the pastry team had the desserts lined up in the Green Room for a State Dinner in honor of President of the Council of Ministers Romano Prodi of the Italian Republic, more commonly known as the prime minister of Italy, and Flavia Franzoni, his wife. The dinner was hosted by President Bill Clinton and First Lady Hillary Rodham Clinton in the East Room. From left to right are Chef Mesnier, Lynn McCartin, Susan "Susie" E. Morrison, Marlene Roudebush, and assistant pastry chef Franette McCulloch. For the full menu from this State Dinner, see 1140843. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Ralph Alswang, the White House pastry team poses in the State Dining Room with dessert ready to be served at the NATO summit dinner hosted on April 23, 1999. The dinner commemorated the 50th anniversary of the signing of the North Atlantic Treaty (NATO). The desserts consisted of blue sugar stands that held domes of strawberry nougat glace. Each was decorated with hand-painted sugar flags for each country in attendance and garnished with sliced strawberry and kiwi. Accompanying the main desserts were a champagne sabayon, chocolate globe truffles, and passion fruit tuiles. Among the staff pictured are Susan "Susie" E. Morrison (far left), assistant pastry chef Franette McCulloch (second from right), and White House Executive Pastry Chef Roland Mesnier (far right). This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Executive Pastry Chef Roland Mesnier stands with an unidentified member of the White House staff behind the dessert for the State Dinner in honor of President of the Council of Ministers Romano Prodi of the Italian Republic, more commonly known as the prime minister of Italy, and Flavia Franzoni, his wife. The dinner was hosted by President Bill Clinton and First Lady Hillary Rodham Clinton in the East Room on May 6, 1998. Chef Mesnier took inspiration for the flavors and construction of the dessert from Prime Minister Prodi's childhood in Bologna, Italy. He included Italian flavors and a Bolognese tower made of ice-cream. On the right are pastry team members Marlene Roudebush (left), Lynn McCartin (center), and assistant pastry chef Franette McCulloch (right). For the full menu from this State Dinner, see 1140843. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier (center) and assistant pastry chef Franette McCulloch present First Lady Hillary Rodham Clinton with a cake for her 48th birthday in the East Room on October 27, 1995. President Bill Clinton can be seen behind the group. To go with the Dolly Parton-themed celebration, the cake was decorated to look like a barn with hay bales. Before enjoying the cake, guests, dressed in Western wear, square-danced in the State Dining Room. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph the White House pastry team poses with the strawberries and cream desserts they prepared for a State Dinner in honor of Prime Minister Tony Blair of the United Kingdom of Great Britain and Northern Ireland and Cherie Blair, his wife. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on February 5, 1998. White House Executive Pastry Chef Roland Mesnier designed dark chocolate baskets filled with lemon curd and Devonshire cream. Each basket was topped with poached strawberries and a white pulled-sugar rose. From left to right are Chef Mesnier, Susan "Susie" E. Morrison, Patrick Musel, Lynn McCartin, assistant pastry chef Franette McCulloch, an unidentified staff member, and Marlene Roudebush. For the full menu from this State Dinner, see 1140835. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Ralph Alswang, a member of the pastry team helps White House Executive Pastry Chef Roland Mesnier place a strawberry nougat glace on a sugar stand. The dessert was served at the North Atlantic Treaty Organization (NATO) Summit dinner hosted on April 23, 1999. The dinner commemorated the 50th anniversary of the signing of NATO. The desserts consisted of blue sugar stands that held domes of strawberry nougat glace. Each dessert was decorated with hand-painted sugar flags for each country in attendance and garnished with sliced strawberry and kiwi. Accompanying the main desserts were a champagne sabayon, chocolate globe truffles, and passion fruit tuiles. Other pastry staff members pictured include Susan "Susie" E. Morrison (second from left) and assistant pastry chef Franette McCulloch (second from right). This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch survey the desserts for a White House event in the Family Dining Room before they are served to guests. The Family Dining Room, which connects to the State Dining Room, is often used to prepare for White House social events due to the lack of space in the kitchen. In the background are other White House pastry team members including Marlene Roudebush (left) and Susan "Susie" E. Morrison (center). This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier communicates with assistant pastry chef Franette McCulloch as White House butlers and Kitchen staff prepare for a State Dinner in honor of President Oscar Luigi Scalfaro of the Italian Republic and his daughter Marianna Scalfaro. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on April 2, 1996. On the table are "Strawberry Surprise" desserts designed by Chef Mesnier who took inspiration from the strawberry crops enjoyed in Italy. He created a giant strawberry made of sorbet with pistachio seeds and pulled-sugar strawberry blossoms. The strawberry was filled with Amaretto parfait and an Italian white almond nougat mousse with pieces of chestnut and crushed macaroons. Seasonal fresh fruit circled the strawberry and crème brûlée was offered on the side. The dessert was accompanied by petit four trays of chocolate dipped Italian nougat, almond soufflés, chestnut cream gondolas, and decorative sugar swans swimming in lagoons. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Kitchen staff place the final touches on Dorothy "Doro" Bush's wedding cake for her second marriage on June 27, 1992. Doro Bush was President George H. W. Bush and First Lady Barbara Bush's youngest child. Around 100 guests watched Doro Bush exchange vows with Robert "Bobby" Koch in Camp David's chapel followed by a buffet reception outdoors. The wedding was known as the "Stealth Wedding" because it was kept so secret from the press. White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch were asked to make the wedding cake. Both chefs submitted designs and Chef McCulloch's was selected for the wedding. From left to right are an unidentified staff member, White House Executive Chef Pierre Chambrin, Chef McCulloch, and Chef Mesnier. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch present a cake for First Lady Hillary Rodham Clinton's sock hop themed birthday party in October 1994. The cake is decorated with a jukebox, burgers, a sock hop dancer, and a record that says "Happy Birthday Mrs. Clinton." Guests at the sock hop themed party wore poodle skirts and danced to a live band in the East Room. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House kitchen staff prepare the dessert for a State Dinner in honor of President Oscar Luigi Scalfaro of the Italian Republic and his daughter Marianna Scalfaro. President Bill Clinton and First Lady Hillary Rodham Clinton hosted the dinner on April 2, 1996. On the table are "Strawberry Surprise" desserts designed by White House Executive Pastry Chef Roland Mesnier who took inspiration from the strawberry crops enjoyed in Italy. He created giant sorbet strawberries filled with Amaretto parfait and Italian white almond mousse. The strawberries are decorated with seeds made of pistachio and pulled-sugar strawberry blossoms and surrounded by seasonal fresh fruit. On the right are crème brûlées that were served on the side. The dessert was also accompanied by petit four trays of chocolate dipped Italian nougat, almond soufflés, chestnut cream gondolas, and decorative sugar swans swimming in lagoons. In the center of the photograph are pastry chef Susan "Susie" E. Morrison (left) and assistant pastry chef Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House assistant pastry chef Franette McCulloch decorates a layer of Dorothy "Doro" Bush's wedding cake for her second marriage on June 27, 1992. Around 100 guests watched Doro Bush exchange vows with Robert "Bobby" Petri Koch in Camp David's chapel followed by a buffet reception outdoors. The wedding was known as the "Stealth Wedding" because it was kept so secret from the press. White House Executive Pastry Chef Roland Mesnier, seen here with McCulloch, and Chef McCulloch were asked to make the wedding cake. Both chefs submitted designs and Chef McCulloch's was selected for the wedding. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch present a sock hop themed birthday cake for First Lady Hillary Rodham Clinton's birthday in October 1994. The cake is decorated with a jukebox, burgers, a sock hop dancer, and a record that says "Happy Birthday Mrs. Clinton." Guests at the sock hop themed party wore poodle skirts and danced to a live band in the East Room. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, members of the pastry team, Susan "Susie" E. Morrison (left) and Franette McCulloch (right), stand with an unidentified White House staff member. Just behind them is White House Executive Pastry Chef Roland Mesnier. Susie Morrison went on to become executive pastry chef in 2014. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Pete Souza, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch pose with a cake made for a celebration of President Ronald Reagan's 77th birthday. The top of the cake is decorated with horses, a saddle, chocolate presidential seals, and chocolate horseshoes. The decorations are likely a reference to President Reagan's love of horses and Rancho del Cielo, his California ranch where his horses roamed free. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier and members of the pastry team stand with a cake created for a celebration of Godfrey Sperling's birthday on October 2, 1995. In 1966, Christian Science Monitor columnist Godfrey Sperling began a tradition called the Sperling Breakfast where he brought journalists together to chat with politicians over breakfast. On the record conversations at the breakfasts became headline stories. On Sperling's 80th birthday, President Bill Clinton invited him to host his breakfast at the White House. President Clinton's time as a Sperling Breakfast guest had been significant to his election. For the birthday celebration Chef Mesnier made a dairy free carrot cake decorated to look like one of the Sperling Breakfasts. It had crème brûlée eggs, corn syrup coffee, marzipan bacon, a pull-sugar newspaper, and pulled-sugar flowers. From left to right are Chef Mesnier, Susan "Susie" E. Morrison, an unidentified member of the pastry team, and Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch roll First Lady Hillary Rodham Clinton's birthday cake down the Cross Hall towards the State Dining Room. To go with Mrs. Clinton's Dolly Parton-themed celebration, the cake was decorated to look like a barn with hay bales. Before enjoying the cake, guests, dressed in Western wear, square-danced in the State Dining Room. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph taken by Joyce C. Naltchayan on December 7, 1990, the White House pastry team works on a Christmas pulled-sugar decoration of a sleigh driven by George H. W. Bush's springer spaniel, Millie. From left to right are: White House Executive Pastry Chef Roland Mesnier, pastry chef Marlene Roudebush, and pastry chef Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph White House Kitchen staff prepare for a State Dinner in honor of President Patricio Aylwin of the Republic of Chile hosted on May 13, 1992 during the George H. W. Bush administration. In the front assistant chef Hans Raffert slices the meat for the dinner, while in the back White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch work on the dessert. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, White House pastry chefs stand with plates of an intricate dessert in the Ground Floor Corridor on February 17, 1995 during the Bill Clinton administration. From left to right are: pastry chef Marlene Roudebush, White House Executive Pastry Chef Roland Mesnier, and pastry chef Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph by Joyce C. Naltchayan, White House Executive Pastry Chef Roland Mesnier (right) and assistant pastry chef Franette McCulloch prepare dessert for a State Dinner in honor of President Boris Nikolayevich Yeltsin of the Russian Federation. This dinner, held June 16, 1992 in the State Dining Room, was the last State Dinner hosted by President George H. W. Bush and First Lady Barbara Bush. The dessert included a caramel mousse with roasted dried pears, an orange sauce, and cookies. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.

In this photograph, guests clap as White House Executive Pastry Chef Roland Mesnier and assistant pastry chef Franette McCulloch present a cake created for a celebration of Godfrey Sperling's birthday on October 2, 1995. In 1966, Christian Science Monitor columnist Godfrey Sperling began a tradition called the Sperling Breakfast where he brought journalists together to chat with politicians over breakfast. On the record conversations at the breakfasts became headline stories. On Sperling's 80th birthday, President Bill Clinton invited him to host his breakfast at the White House. President Clinton's time as a Sperling Breakfast guest had been significant to his election. For the birthday celebration Chef Mesnier made a dairy free carrot cake decorated to look like one of the Sperling Breakfasts. It had crème brûlée eggs, corn syrup coffee, marzipan bacon, a pull-sugar newspaper, and pulled-sugar flowers. From left to right are Chef Mesnier and Franette McCulloch. This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1980 to 2004.