Wednesday
We continued the cake party on Wednesday. We cut our roulades and covered them in chocolate and cocoa nibs/pearls. Please excuse my super chocolatey half sheet pan.
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| My roulades after hand dipping them in chocolate. |
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| The inside of the roulades |
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| Cake Loaves |
Thursday
We made the meringue layers for a Concorde Cake. I forgot to tack down the edges of the parchment paper before I put it in the convection oven. The corners blew up and I and smushed two of my meringues.
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| Shame and Disappointment... |
We made a bunch of other little cakes over the rest of the day. I made almond cakes and they were super cute and delicious.
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| The red velvet cupcakes are made with beets! |
We made popovers on Friday. I love popovers and they were really easy to make. You basically just throw all the ingredients in a bowl and mix them up.
When we first worked on meringues, I tried to make Italian meringue three times and all of them failed. I couldn't get the timing right. I would either over whip the egg whites or over cook the sugar syrup. We tried making it again on Friday and I made it on my first try!
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| Italian Meringue |
We decorated our financiers from earlier in the week. The chocolate layer on top had already hardened, so we had to lightly torch it so that the cocoa nibs, pearls, and malted peanuts would stick to it. We didn't have to torch the ones that we put gold leaf on, because gold leaf sticks to hardened chocolate. The financiers I made had hazelnut and lemon zest.
The end of Friday was used to finish assembling the Blackout Cake (chocolate layers with chocolate pudding covered chocolate cake crumbs) and the Boston Cream Pie.
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| Blackout Cake |
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| Boston Cream Pie |
We also assembled our Concorde cakes over the course of the day on Friday. You have to work quickly because the mousse gets soupy and hard to work with as it warms up.
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| Concorde Cake |
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