ANIKA SHUBING XU
Culinary & Food Service Management
LaSalle College Vancouver
CUL 204 Advanced Patisserie and Display Cakes
This course is a upper level course of Intro to Pastry. This course explores the techniques of assembling cakes, plating desserts in a presentable manner. Some of the complex techniques that were learned are such as fondant work, gum paste in decorating celebratory cakes and wedding cakes.
Doughnuts with Vanilla Parfait and Hot Chocolate
Warm doughnuts dusted in sugar and a touch of spice, vanilla bean parfait, layers hot chocolate
Baba
Rum baba with vanilla ice cream and whipped cream
Poached Pear
Roasted pear in red wine and red wine reduction
Baked Alaska
vanilla creme anglaise, raspberry sorbet and vanilla cake sponge; covered with torched meringue
Roasted Pear
Roasted pear with charmomile, buttery hazelnut financier and pear sorbet
Panna Cotta
Cherve panna cotta with tawny port sauce, vanilla granny smith apples, nutmeg tuiles and thyme gelee
Salted Caramel Macarons
Macarons with salted caramel praline cream fillings
Dark Chocolate Mousse
frozen dark chocolate mousse on Pate Sablee
Mousse Cake
White chocolate mousse in biscuit sponge and top with fruits
Celebration Cake
This cake was made to celebrate Christmas. It is consisted of high ratio chocolate sponge with chocolate buttercream
Two Tier Wedding Cake
buttercake sponges stacked with raspberry ganache and white chocolate buttercream.