This cake cracked me up. It was pistachio and raspberry coulis inside layered with white chocolate mousse. Did I perhaps go a little overboard with the green deco? Perhaps. But it was fun and I wanted to practice the different techniques, so why not.
The plated dessert (which we always have to do in Superior pastry) is SO 80s and so cheesey and the chef loved it. Cracks me up. The only problem is that it wasn't beautiful 360-degrees around, so I have to consider my boyfriend (as the chef says) because he's sitting to the back of my dessert and don't I want him to see the beauty from where he's sitting too? Huh. I guess I didn't think about that.
The plated dessert (which we always have to do in Superior pastry) is SO 80s and so cheesey and the chef loved it. Cracks me up. The only problem is that it wasn't beautiful 360-degrees around, so I have to consider my boyfriend (as the chef says) because he's sitting to the back of my dessert and don't I want him to see the beauty from where he's sitting too? Huh. I guess I didn't think about that. 
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