Thursday, April 29, 2010

Advanced pastry

Magnolia
Jasmin mousse, and plum jelly
Peptid Dragonfly
This cake is composed of lady finger, coconut mousse
passion fruit curd. To make it mor interesting, we also add
some skittles inside.
The whole thing is glazed with a white chocolate coating,
and ornate with a pulled sugar dragonfly.
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