What’s holding the sherbet in place? It almost looks like Sugar in the Raw.
eatmoreveggies on
Are you serious? This doesn’t belong here. This is what I’d expect a first year culinary student to do. Go rework the entire concept and show us something to critique. This is cake and ice cream for a kids birthday party. Wendy’s puts more effort into plating. It doesn’t even sound good. Sure doesnt look appealing.
alyssadujour on
I’ve designed lots of dessert plates in the past as an exec pastry chef here in Chicago, advice coming from a chef to another. Ok so here’s what I would do:
If you want to keep the piece of cake whole, make it a smaller slice, and plate it on its side. Put the Chantilly in a piping bag and do more refined rosettes or stars or whatever piping tip you choose. Think about the plate as something that has the perfect amount of each element, so that ideally there is enough to have some of everything in each bite. As you have it now, there’s no way those three slices of peach are going to last that whole honkin slice of cake. Maybe stew them down or at least cut them smaller and I would put them over or under the cake to keep it all nice and moist, as well as encouraging them to marry together on the fork. Ditch the sugar in the raw, take your leftover stale cake and put it in the dehy or a low oven to crisp up and make crumbles, put the ice cream on that. Adds a textural element as well as keeping the dish linear. Finally I think this dish could be lovely with a toasted almond brittle or something. Peaches and almonds are closely related and go so beautifully together. Good luck!
3 Comments
What’s holding the sherbet in place? It almost looks like Sugar in the Raw.
Are you serious? This doesn’t belong here. This is what I’d expect a first year culinary student to do. Go rework the entire concept and show us something to critique. This is cake and ice cream for a kids birthday party. Wendy’s puts more effort into plating. It doesn’t even sound good. Sure doesnt look appealing.
I’ve designed lots of dessert plates in the past as an exec pastry chef here in Chicago, advice coming from a chef to another. Ok so here’s what I would do:
If you want to keep the piece of cake whole, make it a smaller slice, and plate it on its side. Put the Chantilly in a piping bag and do more refined rosettes or stars or whatever piping tip you choose. Think about the plate as something that has the perfect amount of each element, so that ideally there is enough to have some of everything in each bite. As you have it now, there’s no way those three slices of peach are going to last that whole honkin slice of cake. Maybe stew them down or at least cut them smaller and I would put them over or under the cake to keep it all nice and moist, as well as encouraging them to marry together on the fork. Ditch the sugar in the raw, take your leftover stale cake and put it in the dehy or a low oven to crisp up and make crumbles, put the ice cream on that. Adds a textural element as well as keeping the dish linear. Finally I think this dish could be lovely with a toasted almond brittle or something. Peaches and almonds are closely related and go so beautifully together. Good luck!