This cake exam is based on the Doceur Chocolat Blanc Et Fruits Rouge. The cake was judged according to the criteria the pastry chefs had formed namely unique design, taste: no frozen mousse and compote, (just so you know, we use mousse not buttercream to create gateaux style cakes) and technique.
My initial plan was to make a round cake but as time went by, I heard so many students talked about how easy a round cake is to handle and decorate so I figured there would be so many of that kind. Design was the primary aspect of the exam cake. I wanted to present something different but this would mean changing everything I roughly designed. After a series of inquiries, I got the suggestions and advice from different chefs. The new design came out nice. To top it off, my cake was praised for being the ONLY cake that wasn't frozen.