Day 41: Fraisier and Lemon Chiffon Cake

Hurray, hurray for the Fraisier (pronounced fre-see-ay)! OMG! This one was REALLY REALLY good!!! I think it helped a lot that the Strawberries were perfectly ripe and just delectable! So, the cake we used on this was the American Milk Sponge and the butter cream was a Mousseline (also known as German Butter Cream). The green top was made of Marzipan and we practiced our piping with royal icing. I'm so happy about how mine came out! It's by no means perfect, but it came out a lot better than I imagined! And yes, I did pipe that all by myself (but thanks to Chef Peter for showing me a nice but simple border for this one)!!!
















The next cake was the Lemon Chiffon Cake with Lemon Curd filling. We really just used this cake to practice our decorating on, so here's a sample of what I did. I know this one is not so great, but hey, I'm learning!!! So we learned the basketweave, Swiss dots and swags (I think that's what they're called). Our teacher told us that the swags come out much better with Royal Icing compared to Butter Cream - thus all the lines that fell... =(

Well, regardless of how it looks on the outside, the cake on the inside is very tastey! And I'm so sad that I forgot my scraps in class! I was SO planning to snack on them on my way home *sigh*. Oh well... The class tomorrow is probably going to put it in the compost. *bigger sigh* Well, at least I've got the recipe and can make it again! =)

Thus ends the CAKES 1 unit! So day 42 = TEST! Wish me luck!!!