The final pictures from my last set of labs

These are fruit that I made out of marzipan and spray painted. 

This is a scene that is also made out of marzipan with the pig also being spray painted.

We had to sculpt ourselves in our culinary uniforms.  It is made out of 

modeling chocolate and rolled fondant.

A passion fruit parfait wrapped in chocolate, topped with caramelized 

bananas and a passion fruit mirror glaze.

Baumkuchen with a yogurt filling.  Each vertical layer is 15 thin layers of cake baked together.

A chocolate raspberry bavarian cake wrapped in chocolate and topped with 

a raspberry mirror glaze.

Advanced Cakes and Classical French Tortes

Lutetia torte, a walnut chiffon genoise cake layered with chocolate ganache and chantilly cream covered in a semi-sweet chocolate coating. It is decorated with chocolate dipped walnuts and a marzipan carnation.
This dome torte is layers of yellow chiffon genoise, marzipan, raspberry preserves, and praline buttercream. I covered it in marzipan, pipped on a boarder, then topped it with a marzipan rose.

This pistachio torte includes yellow genoise, apricot preserves, pistachio buttercream, and a japonise layer (a dried meringue with hazelnuts). It was then topped with a marzipan layer, pistachios, and a marzipan rose.
This is the inside of the roulade torte. A yellow roulade with chocolate mousse, vanilla buttercream, and covered in a milk chocolate coating.
The outside view of the roulade torte.
A hazelnut torte made with no flour. It is layered with hazelnut buttercream, raspberry preserves, and then covered with a milk chocolate coating. It is topped with rosettes, hazelnuts, and a pipped boarder.
The dobos torte is six layers of a thin yellow cake and a chocolate buttercream. The seventh layer of cake is covered in caramel, dipped in chocolate, and placed on top of the torte.

Pics from chocolate and sugar show artistry

These hand dipped chocolates include truffles, lemon/ tea, peanut butter, mocha, and orange.
Dark and milk chocolate truffles.
This is a chocolate box with a musical topper. If you look closely you can see the word harmony and a musical staff. The same pattern is repeated four times to complete the topper.
The same chocolate box at a different angle.
This sugar showpiece was my final practical that caused me a lot of headaches. Some differnet types of sugar that I used to complete this piece were poured, bubble, sugar on the rocks, "kitty litter", and piped.
This is a cocoa powder painting of Winnie the Pooh on pastillage.
A mill made out of pastillage. This cake is covered in rolled fondant.

This is a cake that my chef at Farmington let me help decorate.

A different angle.

This is a rotunda cake that I decorated at Farmington.

This dessert, godiva chocolate mousse tower, is one that I created for Farmington Country Club's formal dining room. It is paired with chocolate cigarettes, raspberries, cocoa powder, and raspberry coulis.


This is the same dessert as above plated in a different way, with the addition of blueberries and chocolate sauce.


I was lucky enough to do this cake for a wedding at work. It is chocolate and yellow cake with white chocolate vanilla bean mousse. It is a simple design with the top and bottom layers in a star scallop pattern and the middle layer in a alternating dot pattern. It is topped with lilies and white roses.


This is another dessert that I designed for the formal dinning room at work. It is a chocolate angel food cake sandwiched with cherries in a brandy cherry sauce. It is topped with chantilly cream, chocolate shavings, and bubble sugar.

A molten lava chocolate cake with banana flambe. Tuile and almond lace garnish.
This is my second practical with an almond torte and chocolate and almond sauce. Chocolate and sugar cup garnishes.

This is a chocolate show piece that I did in class. It does have a chocolate bottom piece that you cannot see. There are double chocolate dipped strawberries, peanut butter chocolate chip cookies, brownies with chocolate ganache, and biscotti dipped in chocolate.