We started classes mid-week, as such, we only had 1 lesson so far, and thus few photos. It seems we always start the term with 'travelling' cakes - sort of pound cakes that you can bring along, as opposed to mousses and cream which looks pretty, and will never survive out of the house.
The first, a chestnut cake, and on the right, a carrot cake topped with mini panna cotta whose centre is filled with apricot jelly - looks like a mini fried egg, yeah - cute. For practical, we made some tube cakes, filled with strawberry mousse with a coating of banana compote inside; next are florentins (sticky almond cookies) half covered with choc. Simple, to start us off.... it will soon be a lot of heat (for sugarworks), and stress (chocolate showpiece) and the finale of our very own creation of a cake!
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