no sweet corn cake : miso-sherry caramel, whipped bourbon corn marscapone, corn pop cereal crumb
would really love some help with my plating skills. it’s by far my weakest point culinarily speaking. i was trying to go for a kind of abstract, natural type look, but it just feels messy
by March-Competitive
2 Comments
Familiar-Ad-4700
Either heat the caramel to thin it out for a drizzle or do.something else. The globs are too thick and definitely giving the messy vibes. Maybe dots, or a streak
cheezit_baby
Even in nature, there is some order. It’s hard to tell what’s going on— I can’t really see the components themselves. Flavors sound great though!
I would probably put the caramel down first in a pool then do pieces of corn cake around in alternating directions. Then three portions of the marscapone, similar to how you have done here, but smooth it out so you can’t tell it’s piped (or make it looser). Then crumble waterfalling off the cake.
2 Comments
Either heat the caramel to thin it out for a drizzle or do.something else. The globs are too thick and definitely giving the messy vibes. Maybe dots, or a streak
Even in nature, there is some order. It’s hard to tell what’s going on— I can’t really see the components themselves. Flavors sound great though!
I would probably put the caramel down first in a pool then do pieces of corn cake around in alternating directions. Then three portions of the marscapone, similar to how you have done here, but smooth it out so you can’t tell it’s piped (or make it looser). Then crumble waterfalling off the cake.