This week was the start of the cake block. We have done two cakes. The first one was a black forest chocolate cherry cake. It had a couple of layers of chocolate genoise cake with creme chantilly masking (frosting). We bake relatively thick cakes and then slice them into flat, skinny layers. The cake needs to be sturdy to tolerate the thin slicing and the handling so it is a very dry cake as a result. As we build the layers we drench them with cherry brandy flavored simple syrup.The second cake was a yule log. It was a sheet of white sponge cake applied with a layer of chocolate mousse. The sponge is rolled up into a roll and we do our best to make it look like a log using buttercream frosting.
I'm not going to include pictures because they look silly. Maybe I'll get better with practice. I did include a portion of the yule log which shows the mushrooms made out of meringue.
When I brought my product to the instructor for evaluation, I said "Yule probably not going to think this is too good." She agreed.
