Cakes, Part II

We started Cakes, Part II on Friday. This section seems a lot more interesting and intricate than our last Cake section. We finish up with this section on Friday and then have our mid-term on Monday. Why would give us a mid-term the day after Easter???

3.14.08: Bûche de Noël ("Yule log")
This is a traditional dessert served during the Christmas holidays, for obvious reasons... The little mushrooms were fun. We also made snowmen, but I didn't put any on my log.

3.17.08: Fraisier
Derived from the French word fraise, strawberry, Le fraisier is a classic French cake made with a sponge cake sliced in two halves, each of which is brushed with kirsch liqueur. The cake we made used an American milk sponge and we filled it with a creme mousseline (think LOTS of butter, then think of some more!) It's topped a green marzipan and decorated with royal icing. The strawberries on top are made of marzipan too.

3.17.08: Lemon Chiffon Cake
This three layer cake is filled with lemon curd. We learned how to do a basket weave with buttercream today and I'd have to say that my cake came out looking pretty damn good for my first try. This cake is also delicious - the cake was moist with visible lemon zest and the curd was perfect, thanks to my partner Kathryn. I am so proud of this cake!

We also learned two other designs: lace and "dotted Swiss". Since we're practicing we each did both on the top of our cakes.

I'm thinking of making this cake for Easter this weekend. First, it's just fabulous, and second, George loves lemon/lime flavored desserts and I will be seeing him this weekend. He's been in Chile since the 8th and is returning to the states tomorrow! I'll be seeing him either Thurs night or on Friday and I'm so excited!