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.

This is the plate from my midterm practical. It is a turtle tart, oreo cookie crust, pecans, caramel, chocolate mousse, and topped with chantilly cream.









This is a linzer tart with a scoop of melting vanilla walnut ice cream.











A blueberry and raspberry slump, close to a cobbler, with strawberry frozen yogurt in an almond lace cup.

Hot and Cold Dessert Presentations class

This class has been a struggle for me so these are not that great but this is what I am doing in class these days.
Blueberry pie.







Honey chiffon pie with an apricot marmalade swirl and topped with meringue. I got to use a blow torch on this one.

Chiffon sponge cake with orange marmalade filling and Orange buttercream flavored with triple sec and orange compound. Topped with rose buds and a shell boarder.






Peanutbutter arrachide dipped in chocolate and raspberry petit fours pipped with three different filigrees.










Walnut twist dipped in white chocolate, almond cookies filled with apricot, harlequins dusted with powdered sugar, French macaroons filled with carjeta, and apricot spritzes.









Checkerboard cookies, japonaise filled with mocha buttercream and topped with a chocolate covered coffee bean, raspberry ribbons, and coconut macaroons dipped in dark chocolate.

My wedding cake! It is a white pound cake with the top layer a banana buttercream and the bottom layer mocha buttercream.










A top view.









A honey bee torte. Chocolate cake with honey buttercream and covered in chocolate ganache. The bees were made with buttercream, chocolate, and almond slices.

Cakes!

A mousse like flourless chocolate cake covered in chocolate ganache and elegantly topped with raspberries.









A carrot cakes with a rich cream cheese frosting and topped with marzipan carrot.







Lemon-lime torte with a marzipan rose and candied lemon and lime zest.








A light and airy angel food cake with chantilly cream and topped with refreshing fruit.










A crush torte, layers of chocolate and vanilla cake that has a cone cut out of the top, flipped, and pushed back in to give the middle an opposite layered affect. It is frosted in a coconut malibu swiss buttercream frosting and topped with rosettes with chocolate filigrees.

A simple tile with raspberry jelly rolls with pastry cream and covered in chocolate.










An elegant platter with raspberry layered cake topped with almond lace and chocolate filigrees.











This platter is designed to look like the trees in the picture next to it. It has a number of different desserts. Including financiers, madeleines, tiramisu, and creme caramel in almond lace cups.