Killer cakes are what I call cakes that takes a lot of preparation and time, that if you ever get them in your exam, they will 'kill' you. You heard of the Opera already, this week is the Passionata - a mousse cake of passion fruit and raspberry, with intricate sponge deco for sides, centre of coconut dacquoise.
Slightly easier from my cuisine class, we had a taste of the traditional brittany crêpe, with home made ice cream and caramel sauce, you can make all sorts of fillings with these versatile sheets, from sweet to savoury. 
Fruit jelly, today was apricot passionfruit, but we can replicate the formula with other fruits. 
Another cake we looked at was the Dome cake (doesn't the spikes reminds you of a durian?? but no, it's not a durian cake) with chestnut mousse and cream, protected by a fine layer of dark choc from (an industrial) spray gun. It has 3 layers of hazelnut dacquoise in between, it gives a warm feeling in your heart when you take a bite.
The first cake we made this week was quite a mouthful, some dacquoise with coconut mousse, topped with pineapple slivers, seasoned with (open your eyes and ears) sprinkle of black pepper and chopped coriander leaves!! Not kidding! I had a shiver when I first stated it. Chef said we are free to opt out the black pepper and coriander, which I did.
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