After a long, hard week of work on the cakes, I finally saw assembled my amazing cakes.
We worked very diligently on a 1) Chocolate-Raspberry Cake, 2) Girly, and a 3) Mont Blanc. Each cake had many different components. The first had a bitter chocolate mousse, raspberry jam, a creamy raspberry layer and chocolate cake. The second had apricot mousse, pistachio dacquoise, raspberry gel, a creamy pistachio layer, macarons and a bright pink glaze on top. The third cake has vanilla Chantilly, sponge cake, mandarine jelly, chestnut frosting and a milk chocolate side.
All week, we worked frantically to finish the components. I had a tough time figuring out what went with which cake, but I definitely sampled everything along the way. Cake week was a big lesson in how to whip everything correctly - not too much and not too little.
The regular cakes back home just wont cut it anymore!
I think I'll have some champagne and cake for dinner tonight.