Finally!

After months of dreaded science torture i have, i finally come to the most awaited time of the year: semester break.

I'm so happy because finally i can cook again and create what my mind always imagine while sitting on the class.

I know, some of you might think i choose this cake because this cake is so hard to make or anything, but no, i judge a cake by it's looks not by how hard to make it. I hate cakes that are so hard to make but taste bad. I prefer easy cake but the taste worth it. For example: Mille Crepes. I hate make this a lot. If any of my friends, sister, or my niece asks me to make mille crepe for them, i would rather take some money and buy them. i'm not kind of patient person HAHA

The Chef's assistant who assists me on class also tell me how they hate making mille crepe and i can only laugh at that, saying that i also hate it. I wonder do all pastry chef in this world also think the same about mille crepe?

Back to the topic, I'm in love with this cakes. Not only the looks,  I'm in love with this because it's my first ever Mousse Cake. I always love mousse but never decided to make some by myself. Why? Because mousse it a tricky thing to make. One step wrong, you can make other and your stomach ache. Delicious but kind of dangerous at the same time. 

Some of you may wonder what truly myrtus consists of right? It's simple.

On the base we have Pate Biscuitti 

 a spread of whipping cream made from fresh cream

and then Blueberry mousse for the rest the cake 

The combination of how pate biscuitti taste and the blueberry mousse is perfect and i love it. It's my new most favorite cake. 

For decoration, i finally got the permission to make it myself(of course with the help of the chef assistant). I decorated it with a whoop of whipping cream, almond chunks, and pink chocolate pyramid. 

It's so pretty.

So that's it. Thank you for reading my post and see you again.

#myrtusteam