Emily Skazlic
Culinary & Food Service Management
LaSalle College Vancouver
Advanced Patisserie and Display Cakes
All plated desserts were made with a class partner. The cakes were made by me and the final wedding cake was made with a partner.
Lemon Sabayon with a Raspberry and Mango Coulis
Panna Cotta covered in Vanilla Granny Smith Apples, Tawny Port Sauce and Thyme Gelee
Chocolate Orange Mousse with a Orange Sorbet
Petit Four Dessert Table
Petit Four Glace, Lemon Cremeux Tartlets, Almond Sablee with Chocolate Mousse, White Chocolate Mousse Cakes with Fruit, Praline Cream with Salted Caramel Macaron and Pistachio Macarons.
Roasted Pear with Chamomile
Strawberry an Mango Coulis
Baked Alaska with Mango and Raspberry Coulis
White Chocolate Moulded Flowers
Final Wedding Cake
High-Ratio Yellow Cake covered in Rolled Fondant and Gum Paste Flowers
Vanilla Raspberry Wedding Cake with White Chocolate Buttercream
Devil's Food Cake covered in Italian Buttercream
Handmade Gum Paste Rose
Pressed Gum Paste Flower
