This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.
To begin, Chef Reaves created individual fall wedding cakes consisting of a spice cake with hand painted rolled fondant covered with handmade roses and fall leaves.
Next is an apple spice cake with milk chocolate ganache filling, a chocolate covered bacon leaf with fleur de sel, sweet peppadew mousse, fresh local raspberries, and a chocolate garnish.
This fall, get inspired by new plating possibilities.
