Cakes, Part II cont.

Over the past few days we've made a couple of more cakes. We started learning how to use marzipan and fondant to cover our cakes. It's pretty exciting because our cakes look like those you would buy in a store for a lot of money - the exact reason I came to school! I forgot to take pictures of some, but below are two that I remembered to get pictures.

3.20.08: Black Forest Cake
The cherries on top of the rosettes are brandy soaked and sooo good. This cake is covered in fresh whipped cream and chocolate shavings

It's filled with a cherry compote and Creme d'Or (basically chocolate mousse). And yes, my mom was watching CNN on the tv in the background.

3.20.08: Chocolate Roulade Cake with pistachio cream filling.
The inside of this cake was built differently than most we've done. Instead of horizontal layers it spirals out from the center. This cake is covered in fondant, which is basically lots and lots of sugar and the dots are made with royal icing.

Our midterm written exam and Cakes practical exam are both on Monday. For the practical we have to make a "special occasion" cake. We have to choose the theme but we're told the basics of what we're to do. We had to draw a piece of paper out of a bowl stating the type of cake, the filling and what to cover the cake in, but we can add and choose any flavors we want. I'm making a cake made from the same batter we use to make lady fingers - I'm not happy about this. The filling is to be Bavarian cream - another thing I'm not happy about. And it's to be topped with fondant - which I'm ok with.
For my theme I appropriately chose Easter and keeping with that theme I'm making a Lemon Bavarian cream and a lemon curd/mascarpone filling that I'll alternate between the layers.
We got a head start and I made the cake layers and lemon curd in class on Friday. On Monday I have to make the Bavarian cream, build the cake, make some fresh fondant and then decorate.
Pictures to follow on Monday evening after the exam!