CUL 204 Advanced Patisserie and Cake Display

My portfolio for advanced patisserie and cake display class.

Week 1

Plate #1: Doughnuts in both regular and chocolate flavour coated in spiced sugar, vanilla bean parfait and a two layer chocolate with some milk foam on top. Plate #2: A special macaron filled with raspberries and a creme brulee insert.

Week 2

Plate #1: Pears poached in red wine, and red wine syrup Plate #2: Baba savarian soaked in some baba syrup, and vanilla bean ice cream.

Week 3

Plate #1: Baked Alaska (vanilla sponge cake layered with raspberry sorbet and vanilla ice cream), decorated with Italian meringue that was torched. Plate #2: A pear chip, and roasted pear on a hazelnut financier topped with sugar garnish. They were served with pear sorbet, and chamomile jus.

Week 4

Plate #1: Lemon pound cake, reduced-fat trifle cream, strawberries and mango trifle, topped with isomalt lace, dark chocolate ring and dried strawberries. Plate #2: Chevre panna cotta (wrapped with some vanilla granny smith apple slices and topped with nutmeg tuiles), thyme gelee, and tawny port sauce

Week 5

We made some macaron shells and gum paste flowers. The blue petals makes a peony, and the orange one is a rose.

Week 6

Our mini buffet, consisting of salted caramel macarons, white chocolate mousse (in biscuit viennois), chocolate mousse on an almond sablee with a raspberry gelee (coated with chocolate ganache), and chocolate cremeux tarts.

Week 7

Cake #1: This was wrapped in fondant, and consists of four layers of devil's food cake filled with silky ganache deluxe. Cake #2: This consisted of four layers of high ratio chocolate cake, filled with classic chocolate buttercream, and coated with chocolate Italian buttercream,

Week 8

Two-tier buttercream wedding cake: Both tiers consists of four two stage butter cake layers, filled with white chocolate Italian buttercream and raspberry ganache. It was also coated and decorated with white chocolate buttercream.

Week 9

3-Tier Wedding cake: All tiers are wrapped in fondant, and will be decorated with several gum paste flowers.