These are the new additional member to my collection, introducing (drum roll…) Frasier and Schuss. Honestly, I am not satisfied with this shoot due to a few things:
1. the temperature was too hot and the cake started to soften( I also spend too much time as I absolutely have no idea on how to finish of the Frasier)
2. just not neat enough
3. Cakes proportions needs to be modified: thicker on sponge, more macerated strawberries, less sable dough, and the list just goes on… endless just endless…
Anyway enough of complaining and here they are…
Frasier
Revamp with a new look, the renowned strawberry cake takes on the world of pastry couture by storm…hehehe…
- Rose sponge soaked in strawberry kirsch punch
- Vanilla bourbon mousseline cream
- Strawberry macerated in strawberry coulis
Schuss
French version of cold cheesecake served with strawberries. Carrying a subtle, elegant and sophisticated flavour.
- Almond butter sable crust
- Raspberry confit
- Schuss mousse
- Almond sponge soaked in kirsch syrup
- Topped with Chantilly cream and strawberries
Thanks for dropping by…
Hm… what should I make next?…
where did you get the gold thing to put the cakes on?
ReplyDeletesuper awesome job though! :)))
Thanks Anon,
ReplyDeleteThe small portioned gold cake board is available in many retail cake supplier in Jakarta and I am quite sure its available through out South East Asia. Where abouts are you located?