But this stunning cake is the creation of a Doncaster teenager who has made it as part of his college course and is rated as one of the finest young pastry chefs in the country.
Adam Barratt is one of 20 finalists for the nationwide competition, Young Pastry Chef of the Year 2021.
The competition aims to celebrate the creativity of highly skilled young pastry chefs from across the country, and Adam applied for the competition by submitting his CV as well as photos of three dishes he has created during his time at Doncaster College or at home.
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The competition is judged by some of the best chefs in the UK, including Jamie Houghton, pastry sous-chef at the posh Le Manoir Aux Quat’Saisons hotel, and president of the UK Pastry team, and Neil Rippington, director of education at The Chefs’ Forum.
Adam has just completed his semi final task which was to create an entremet.
He said he felt inspired by the upcoming Olympics and decided on an East Asia theme – creating a cherry blossom yuzu entremet, made up of different layers and tastes, and decorated with cherry macaroons and spun sugar to replicate a cherry blossom tree.
Adam said: “I applied for the competition as I felt it would be really good learning experience for me and it would be a great addition to my CV.”
As well as studying at Doncaster College, Adam also works part-time at The Gentleman Fishmonger based in Doncaster Markets.
When he finishes college, he plans to work full time in the developmental kitchen where he can continue his creativity with food and continue to produce show stopping desserts.
Simon Barton, Adam’s tutor at the college, said: “Adam is a very talented student and has worked really hard through what has been a difficult year, he has put a lot of effort into his entremet creation, not only thinking about the flavours of his product but theming the design around its inspiration too.
“Adam thoroughly deserves to get to the final of this competition and we wish him the best of luck!”
Adam hopes to reach the finals at West London College on Tuesday June 15.