"Pastry Arts" both Science and Aesthetics

I was astonished during my pilot training in Contemporary Cakes Class in school (CIA) with Chef Todd Knaster. It was not just about creating the best flavor profile for cakes but also considering all the details like, presentation, texture, crumb structure, temperatures of components, taste and flavor. This is one creation I made the Mango Lemon Cake. It has a "1-2-3 pied dough (1,2,3 meaning ratios of flour,fat and sugar) at the very bottom, mango mousse, lemon curd for the pearls you can see at the diagram, vanilla sponge cake, thinly sliced ripe but firm mangoes and a plain gelee as glaze. Evrything is blast frozen and thawed out for 15-30 minutes right before service. What I am showing is that when creatinga any dessert piece, it is essential to think deliberately on how your cake should be prepared so that when that person makes a slice of that cake that you made will be delighted and will not forget about it! I believe that first and last impression lasts especially for desserts "a perfect ender" for any meal, I bet your friends are gonna like you even more having such knowledge of a dessert piece. I have more to share and actually will show one of this days the end product of this lay out.