Playing with Garnish.

My chefs liked the Mozart cake so much that we're putting it on the menu with some minor structural tweakage. The head pastry chef told me to think about a garnish or accompaniment, so at home I practiced making piped chocolate garnishes and caramel coated fruits and nuts.

At some point I got a little bored and fidgety. Somehow that lead to making strange caramel covered hazelnut alien guys.