Let them eat cake!
Monday, October 17, 2011

Sorry for the very delayed post! On last Thursday and Friday, we finished assembling and decorating all the cakes made this week. This includes spraying a powder-fine coating of chocolate ‘dew’ on the Feuillantine Choco Praliné, tempering chocolate and making curls for the ForêtNoire, assembling and decorating the Moka, Roulade Griottines and Charlotte Café. In total, each of us made 7 large cakes this week!

The highlight of my week was being able to, finally, taste my Feuillantine Choco Praliné. And yes, it did live up to my expectations. It was so good I ate a 30cm x 30cm square by myself over the course of 3 days.

The Feuillantine Choco Praliné begins with a chocolate ladyfinger cake base, covered with a crunchy layer of dark chocolate, feuilletine (crunchy, superfine flakes), and praliné (caramelized hazelnut and almond paste), and finally a chocolate and praliné mousse on top.

The Feuillantine Choco Praliné before the chocolate 'dew' spray.

Feuillantine Choco Praliné sprayed with a chocolate 'dew'. We used a pistol with a container attached (filled with liquid chocolate) and connected through a tube to a pressure regulator. It sprays out the chocolate like vapour!

The next cake, Roulade Griottines, uses the cake rolls we made on Tuesday to decorate the exterior. Inside is a vanilla bavarois (pastry cream lightened with some cream) and griottines (cherries in kirsch syrup).

Cutting the cake roll. Earlier on Tuesday, we made a thin sheet of biscuit (ladyfinger cake) and spread some raspberry jam and rolled it up into a cylinder.

Covering a cake pan with the cake roll.

The vanilla bean pastry cream for the bavarois.

Filling the Roulade Griottines with bavarois and griottines. We cover the top with another layer of biscuit (ladyfinger cake) and freeze.

Unveiling the Roulade Griottines! To unmold the cake from the cake pan, we just take out of the freezer for 5 minutes and flip it over and it falls out on its own. We did, however, put a piece of parchment paper inside the cake pan before covering with the cake rolls.

After turning the Roulade Griottines over, we cover with a layer of glaze (apricot jam) and it's complete.

And next up, the Moka cake, to be graded. I got so stressed piping this cake because I just couldn’t make the surface smooth and some parts of my piping were horrific. Also, we were short of buttercream so some of us made another batch, which took some time, and still, that wasn’t enough. Please don’t ask me to do your wedding cake unless you want it rustic looking!

Our coffee genoise for the Moka.

Cutting the genoise into 3 even layers, and brushing with coffee syrup.

Each layer is covered with a coffee buttercream and pralinette (caramelized almond pieces).

After assembling came the difficult part: decorating with buttercream.

My completed Moka. Here's a challenge for you: can you identify all the piping mishaps?

A side view for further inspection. Let me help you out. The rim of teardrops around the cake is not even or uniform, the lines inside the half-circle were broken and not clean, the shells for each half-circle are just bad. I wasn't very happy with my Moka, I'll need a lot more practice on my piping. Chef will be grading on Monday so I'll let you know how I do then.

Continuing on, we made the mini Charlotte Café next.

In this adorable small cake pan, we lined the based with a biscuit (ladyfinger cake) and ladyfingers along the side.

Inside the Charlotte Café, is a coffee bavarois and more ladyfingers. it's sort of like a tiramisu without the mascarpone cheese.

Almost completed Charlotte Café. Personally, I prefer Tiramisu over this.

To decorate, we ladled some chocolate on top and let it drip down the cake, in between the lady fingers. Then we tempered chocolate and used our knife to create chocolate curls and flakes.

And finally, we decorated the ForêtNoire which we had assembled on Wednesday. We tempered chocolate and spread a thin layer of it on an acetate cake strip. Before the chocolate set, we wrapped the acetate (with the chocolate side touching the cake) around the cake and put it in the freezer for 5 minutes. After, we peel off the acetate and we get a thin chocolate collar surrounding the cake.

My completed Forêt-Noire with hand-made chocolate curls!

 

Well? Let me know what you think. Write me a comment below!