The pink one is raspberry caramel

The green one is pistachio ganache with spiced cherry gel

how do u guys make them more unified? like every singe one looks like different breed

Upside-Down Banana Cake

This recipe is designed for a small round cake pan (16 cm / 6.3 inches in diameter). If you have a standard-sized cake pan, you should double the proportions.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 3 servings

Ingredients

For the Cake Batter

• 75 g butter
• 100 g sugar
• 1 egg
• 1 plain yogurt
• 120 g all-purpose flour
• 1 level teaspoon baking powder
• 1/2 teaspoon vanilla powder (or vanilla extract)

For the Caramelized Bananas

• 30 g butter
• 1 large pinch of salt
• 45 g sugar
• 3 ripe bananas (they should be ripe but still firm enough to hold their shape)

Instructions

1. Prepare the cake batter: In one bowl, mix all the dry ingredients together (flour, baking powder, vanilla). In another bowl, mix all the liquid/wet ingredients together (melted butter, sugar, egg, yogurt). Combine the two mixtures, stirring just until combined.Note: Do not overmix, otherwise the cake will become dense and lose its fluffiness when baked.
2. Preheat the oven: Set your oven to 170°C (340°F).
3. Make the caramel: In a small saucepan, combine the sugar, butter, and salt for the bananas. Melt over medium heat until the mixture is completely melted and lightly caramelized. Do not let it get too dark, as it will continue to cook in the oven.
4. Assemble: Grease your cake pan (preferably a springform pan or one with a removable bottom for easy flipping). Pour the warm caramel into the bottom, spreading it evenly to coat the base.
5. Add the bananas: Peel the bananas, slice them in half lengthwise, and arrange them on top of the caramel with the flat side facing down.
6. Bake: Pour the cake batter evenly over the bananas. Bake for approximately 50 minutes. Check if it's done by inserting a wooden toothpick into the center; it should come out clean.

Storage

You can keep this cake for 2 to 3 days at room temperature, wrapped tightly in plastic wrap. Enjoy!

Have been making pâté en croûte and wanted to come up with a dessert variation. This is alternating layers of lavender gelée made with culinary lavender and butterfly pea flower, and lemon crémeux. Topped with lightly toasted Italian meringue. Savory shell to contrast with the sweet interior.

1. Cream and sea buckthorn inside
2. rhubarb and pistachio
3. Again rhubarb
4. Cardamom bun
5. Rhubarb tart

Composition

.Sugar dome

.Modeling chocolate flower w/ gold leaf & Raindrops

.Coconut crémeux

.Apple Toffee

.Almond-Coconut Financier

.Tart Shell

.Royal Icing Vines

First attempt making them with so many layers but they turned out pretty good

My first try at choux dough and it worked out great. I used the recipes for pastry cream and choux dough from Claire Saffitz' Dessert Person. I got the hang of piping the dough about halfway through, but they all baked up nice.