Back in the 70s and early 80s I worked in the pastry departments in three large hotels. What we made for banquets and quest desserts pale in comparison to what is done today. And at that time we thought we were on the cutting edge. This lady and so many others are great artisans and are inspiring others to create things unheard of just a few years ago. Also there are many home bakers doing work like professionals. My hat is off to all those that create. I will stick with my cakes with a unbalanced cake layers and simple decorations.
