So I waited to post the above items together for one very simple reason-- to make all of you very, very, very-very-very...very...jealous.
That's my Chocolate Génoise. It was split in half to produce two layers, filled with about half an inch of Chocolate Mousse between the layers to hold them together, covered entirely with whipped topping and finally each slice is accented with a Chocolate Truffle.
Attention people who have attended Ohio University-- this is *way* better than Ho-Ho Cake.
The other photos are of Bananas Foster and Orange Crepes with Chantilly Cream. Both were made in Catering and Buffet yesterday. We spent the entire day getting our flambé on with these items (Banana Liquor and Rum with the Bananas Foster, Grand Marnier with the Crepes).
Good times. Good...absolutely delicious...times.
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