Did you not use a big semi-spherical mold and a smaller one to make the layers? Also, why strawberry leather as opposed to something liquid? It seems kinda annoying to fork into that and have multiple big leather pieces come off.
Philly_ExecChef on
Few things here:
1. Strawberry leather in those strips looks clunky and amateurish. Use them as sparing garnish if you can’t cut them with consistent size and shape.
2. Those pickled strawberries look terrible. Absolutely unappealing. You’d be better off making mostarda from strawberries, you’d preserve better color.
3. Edible orchids are not a delicious plating element with great texture and flavor. They’re edible and purple and frankly, look terrible. One is enough if you MUST use them. A row of them tells me you don’t know why you’re using them instead of developing a better, real garnish.
4. There’s nothing wrong with your cake. Consider using a mold with a strawberry lime mousse, chantilly layered inside, and glaze it with the gelee.
2 Comments
Did you not use a big semi-spherical mold and a smaller one to make the layers? Also, why strawberry leather as opposed to something liquid? It seems kinda annoying to fork into that and have multiple big leather pieces come off.
Few things here:
1. Strawberry leather in those strips looks clunky and amateurish. Use them as sparing garnish if you can’t cut them with consistent size and shape.
2. Those pickled strawberries look terrible. Absolutely unappealing. You’d be better off making mostarda from strawberries, you’d preserve better color.
3. Edible orchids are not a delicious plating element with great texture and flavor. They’re edible and purple and frankly, look terrible. One is enough if you MUST use them. A row of them tells me you don’t know why you’re using them instead of developing a better, real garnish.
4. There’s nothing wrong with your cake. Consider using a mold with a strawberry lime mousse, chantilly layered inside, and glaze it with the gelee.
5. That gelee isn’t a gelee. It’s puréed strawberry.