Page 57 - Pastry & Baking Magazine

55
6.
10.
14.
8.
12.
15.
7.
11.
14.
9.
13.
6.
Pour into pan.
7.
Cut frozen glacé into squares.
8.
Glacé on cardboard squares ready for spray.
9.
Spray with chocolate spray.
10.
Score a mark for the ribbon.
11.
Paint on ribbon.
12.
Pour sauce on plate.
13.
Place box in center of plate.
14.
Place bow on top of box.
15.
Garnish with fruit.