First, in pastry techniques class, we made mousses to pair with our cakes from last week. My group made cream cheese mousse for the red velvet cake. The mousse was good, but I wouldn't trade it for good ol' cream cheese icing. There are just some recipes that you want to be dense and creamy, not light and airy. The other mousses were chocolate, peanut butter, vanilla, strawberry, and black currant. The black currant was my favorite by far, especially combined with the lemon cake. Strawberry was the runner-up. And actually, they were delicious combined too. This was my first time tasting anything with black currant in it, and if you haven't tried it, it is tart and sour but I just loved the flavor. It's the purplish-colored one in the pictures.
I don't have any pictures for my other classes because we didn't finish any of our products this week. In cookies class, we started our petit fours. We made the cake, the buttercream, and marzipan, but we have to finish assembling, glazing, and decorating them next week.
In cakes class, we had been moving so quickly this semester that we pretty much gained an extra week and so we got to get creative this week. We made a coconut flavored stenciled jaconde and cut it to fit into molds, which we then filled with combinations of all the leftovers of the semester we could find in the fridge. My group chose lemon cremeux and chardonnay soaked bluberries. I may have sampled a blueberry or two...yum! Then we made a lemon creme anglaise bavarian then went on top. They have to set up till next week, so I will have pictures and tales of yumminess then. I am super excited to taste those, can you tell?
Last but not least, I was finally able to sneak a picture of one of the cakes I decorated at work...the very popular Strawberry Peach Sensation! Ooh-la-la! This was actually my first time making one of these so I was pretty proud of myself.
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