This course explores the techniques of plated desserts and the theory behind building edible art for A la Carte service, competition or banquet functions. Methods and procedures for producing high quality specialty decorated cakes, as well as the design.
Donuts had two kinds of donuts: Chocolate Donuts and Spicy Donuts Layered Hot Chocolate had 2-layer hot chocolate: dark chocolate and milk chocolate. We put Strawberry foam on the top Vanilla Parfait was decorated with dark chocolate plaques