It is a bit of a stretch when culinary students are told to make cakes. Lots of them. From scratch. With icing and chocolate decorations and fillings and piping bags. But just to be fair, pastry students probably wouldn’t relish the thought of fabricating a quarter of beef either.
Our Chef Instructor jokingly said we did pretty well with yesterday’s cake assembly “for a bunch of line cooks.” I think I agree… we won’t be giving a patissier a run for his or her money any time soon. But overall, the effort wasn’t too shabby.
Grab your fork and a strong cup of coffee… and enjoy.
Sponge cake- round two- was a success. I filled one triple-split layer with pear preserves and cinnamon ginger Italian butter cream; a couple classmates turned the other into a berry-loaded pink menagerie fit for an eight year-old girl’s birthday… but they actually had fun doing it. I think.
Another sponge cake-turned-cappuccino… this particular sponge cake derived its flavors from vanilla butter bream, coffee butter cream, almond paste and grated chocolate… and a little fresh raspberry just because.