I am doing the r/52weeksofbaking and this week theme is plating. I am far from a pro, but I love this community I draw inspiration from here for this, hence I am sharing. I struggled with getting a cleaner slice, I should had wait more for the cake to firm. Anyway, I still liked my job but I wonder if it looks a bit childish.
by laetitiavanzeller
5 Comments
I would take off the rosemary garnish, but either way I love this
Love the plating and the use of the empty space and the crumble
That being said the idk about the rosemary, great job still chef
Love rosemary in desserts, but not a fan of eating even just a single sprig. I would be very tempted to grind up some rosemary (maybe with icing sugar or tapioca maltodextrin) and dust some over the dish. Won’t give the same natural look, but will give a pop of colour without gnawing on shrubbery.
Aside from that, this is a lovely dish and a lovely presentation.
Nicely done! The plating looks thought out and appealing, but not overly fussy.
About that rosemary sprig: I follow the cooking theory that all garnishes should be not only edible, but pleasant to eat with that dish. Rosemary sprigs or even leaves stripped from the stem aren’t that pleasant to eat. Something to consider.
I really like how this looks. The only thing that is bothering me for a reason I cannot explain is that the crumbly bit on top and the cake being crumbly is really annoying me, and I think I’m going crazy because of it.