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.

Charlotte Royal. A raspberry jelly roll sponge with bavarian cream. This platter was done for valentines day. This was one of my favorites.






A platter of puff pastry dough.

The round ones are Pairs-Brest, named after the bicycle race from Paris to Brest France which got its shape from a bicycle tire. They are filled with chantilly cream and sprinkled with a pistachio crunch. The swans are filled with a raspberry mascarpone cheese and topped with chantilly cream.

This platter has cream puffs and eclairs filled with chocolate mousse.

All of the platters are sent up to the dinning room where culinary students take this class on how to properly serve guests in the front of the house.

A baguette, round italian, and an epi from my final practical.

Delicious melt in your mouth biscuits that I made for my final practical.








A fun day of making donuts!








Blueberry danish made for my final practical.








This is a dead dough display I did with another person. If you look closely you can see a cocoon, caterpillar, and of course the butterfly.