Lemon poundcake

by Thedoctorbox

3 Comments

  1. grabmebytheproton

    Is that… Chantilly smeared on the plate? Wait, no, the slice of tree? I hate this trend; it makes the sauce harder to eat (all of) and is lazy-chic. Not sure why you took the crust off either. I like me a crispy outer layer and you made it so no bite is the same. Cake looks either under done or drowning in syrup too, and the whole mint leaves. Do I eat them? Garnish should add to the dish. This one is a miss for me

  2. BushyEyes

    I do not like the wood plate. I think a very light blush pink matte plate would look much prettier with the colors and lighten up your dish.

    The cake does look quite dense.

  3. towelheadass

    Nice try

    I see what you’re going for but as been said already the cake looks underdone, there’s not enough cream for it to be used as the sauce, the color palette is pretty one dimensional & the mint leaves do nothing for me.

    More cream, bring the elements closer together on the plate & try a different garnish, maybe lemon curd & chiffonade the mint so its more functional.

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