Food Photography : Banana - Midori Strawberry torte

An oval cookie cutter was used to cut out 3 layers of French sponge. I used a slightly larger size of the oval set and lined it with an acetate strip. I used sliced strawberry to line the acetate , point upward and then added banana mousse. I pushed a layer of the French sponge into the mousse, which distributed the mousse into the areas that weren’t filled by the strawberry. I continued to add mousse then a layer of sponge, and then used a small offset to comb the top smooth. I let this set in the reach in for several hours, then peeled the acetate off.

The dessert was placed on the upper left side, off center. It was garnished with a chocolate design and a half kiwi slice following the line of the chocolate design.

A tempered chocolate fern design was piped onto the plate. It was filled with honeydew-Midori sauce. Descending circles were piped of chocolate on each side of the dessert and strawberry sauce was used to fill the circles.


I will post the full dessert costing presentation tomorrow.


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