Melinda's cake portfolio

Nougat and Chocolate parfait. Decoration: Chocolate soil. toffee. blueberries, chocolate transfer and hazelnut in toffee

Posted by Melinda Plis

Melinda Plis: Hi, I'm currently studying Patisserie certificate 4 at William Angliss and loving it. I found great joy and satisfaction making my awesome desserts. I hope you enjoy looking at my desserts, because I loved making them.

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