The beginning and the end.

Last week was a huge week, several things happened. 

It was the end of the entremet class, happy to say I went out with a 100 on this little beauty:

Stencil sponge cake. 

Coconut daquoise. 

Mango fruit mousse.

Frozen fruit pulp.

Raspberry bavarian creme.

Topped with chocolate garnish. 

(this was a beautiful entremet, however the taste was well...less than what i expected. Even after sitting out for twelve hours it was still in perfect form because of the amount of gelatin used.) 

Raspberry Bavarian Creme Topped w/ Chocolate Garnish:

Mini Sponge Cake:

Mini layered sponge cake filled with raspberry bavarian creme and mango mousse. 

I had my first experience with marshmallow fondant. 

Jennifer and I constructed this cake.

Two Tiers.

Bottom tier = yellow cake with raspberry buttercream. 

Top tier = chocolate cake with raspberry buttercream.

Covered in green marshmallow fondant.

I made another cake on my own:

Hi-Ratio cake with buttercream. 

This week begins plated desserts! 

I am happy, excited, nervous to see what I am come up with. 

UNO:

Raspberry Vanilla Panna Cota.

Ginger Almond Florentine. 

Chocolate Garnish.

Raspberry Rum Compote Reduction.