All of the practical tests that we have on Fridays have been on one or two products that we made during the week. Today was the end of the custards, creams and fillings block and our final practical test was on a recipe that we were given on Wednesday. Mine was a Passion Fruit Charlotte. There is a disk of stenciled sponge cake on the bottom and the inside edge of ring mold was wrapped with some of the same stenciled sponge (that part of the cake with the yellow stripes). The majority of the cake is passion fruit mousse and the very top (1/8") is a Passion Fruit Glacage. That lattice garnish is piping of Pate a Choux (the same paste that we use for eclairs) with poppy seeds sprinkled on.It's a gorgeous cake but I would work on the recipe ratios a little bit. It was pretty tart.
Next week we start a block on cakes. Not wedding cakes, yet - just cakes.
