Molded entremet,inside is a raspberry fruit gelle suspended in the middle of lt lemon cream on top of a vanilla chiffon sponge cake. the cake is assembled upside down. Froze,unmolded(tricky) the sprayed with a compressor and gravity feed paint gun with mixture of 50% wht chocolate and %50 cocoa butter. It gives a velour appearence. I then add white choc decorations made either from a transfer sheet and tempered chco or colored cocoa butter over acetate,then tempered wht chco applied