Catching up

I have definitely been busy the past few weeks! Have made multiple cakes for taste and texture profiles, a chocolate display piece, a three tiered buttercream wedding cake, and a sculpted turtle cake!


Taste and texture profiles:

Layers bottom to top: Chocolate Genoise, White Chocolate Hazelnut Ganache, Chocolate Genoise, Chocolate Mousse and Cocoa Nib Florentine, Chocolate Genoise, Chocolate Mousse, Dark Chocolate Ganache

Layers bottom to top: Orange/ Hazelnut Japonais, Coffee Mousseline with Coffee Streusel, Hazelnut Biscuit, Bitter Orange Marmalade, Hazelnut Biscuit, Coffee Buttercream

Layers bottom to top: Japonais soaked in Strawberry Syrup, Buttercream with Creme Anglaise, Fresh Strawberries, Caramelized Almonds, Japonais soaked in Strawberry Syrup, Buttercream with Creme Anglaise

Layers bottom to top: Almond/Lemon Genoise, Peaches and Pralinettes, Buttercream with Creme Anglaise, Coconut Dacqouise, Lemon Cream, Coconut Dacqouise, Buttercream with Creme Anglaise

Chocolate display piece

Buttercream wedding cake

Sculpted turtle cake