all the recipes really emphasized plating and allowed for you to creatively present it however you like. i was too anxious to spend too much time doing that. i wanted to eat instead 
three of the recipes plated. the chocolate parfait is shown below
basically layers of rich chocolate pudding and whip cream. the pudding is the best i have ever had. its rich but light in that you can keep eating more without feeling sick
triple chocolate torte ~ starts with a cocoa crust, with a layer of raspberry jam on top, and then brownie.
drizzled with white and dark chocolate as a finishing touch.
when plated, a port wine sauce has been spattered all around the slice
next was the mini fruit tarts in puff pastry shells. this recipe is great for when you are short on time and need a shortcut for a pastry tart, crust, etc. buy puff pastry shells, stick them in the oven, let them cool, and you have the perfect base for the filling. looks elegant too.
the puff pastry shell filled with pastry cream and topped with fresh fruit. pastry cream is one of my favorite fillings. its also used in millefeuille (also known as Napolean), one of my favorite desserts. we heated some apricot jam and brushed it on top so it would glisten. spattering of the port wine sauce and cream anglaise on the side.
lastly, pecan tuile cups for homemade ice cream. this was probably the most exciting recipe for me. i love when you create a serving dish that is edible. this is a bit more difficult in technique just because you have to time everything correctly so the batter doesn’t harden while you’re trying to mold the cups. so here they were flattened out like thin pancakes on a baking sheet, then flipped onto the glasses to cool. as they cool down, they retain the shape of the glass.
beautiful tuile cups, cooling, and ready for some ice cream. you can actually eat these without ice cream. if you’ve ever had lace cookies (typically with a chocolate coating on one side), that’s what these are.
the tuile cups with homemade lavender infused honey ice cream. this is the first time i’ve made ice cream successfully (tried it once before, it never froze). i love using lavender because its just so different and exotic. it has a floral taste, which may not be for everyone, but is worth trying. also reminds me of spring