These were four cakes done for one of the final projects of the semester. They are all raspberry yogurt mousse cakes with a simple raspberry gelatin glaze and handmade ribbon sponge. The base of the cakes is a raspberry jam sandwiched between sweet paste and swiss roll sponge. The piping and cake garnish is all Lindt white chocolate with cocoa butter transfers for the bow. The chocolate balls in the center of the ribbons were also hand cast.
We were marked on composition, workmanship and above all, consistency.
The glaze was a pain in my ass, but the worst was the bow. It's my first chocolate bow, and while a little rough around the edges, I am very proud of it.