My most challenging subject thus far: cakes

Last week my class and I started cakes. All last week consisted of low fat cakes. These cakes use air which turns into steam as the main form of leavening. These cakes are light, sponge and very versatile. Our instructor, Chef Sadie, is my most challenging instructor so far. She’s VERY particular about things. She’s been making cakes for a long time, and knows them quite well. I am not really a cake girl. They are more involved for me. I can do them, and decently, but it never comes without a armful of frustration. This week we are making high fat cakes. I’m most excited for the carrot cake~!

Below Triangle Cake swiss roll sponge filled with chocolate ganache, and glazed with chocolate ganache, a Roulade filled exactly the same way as the triangle cake. Finally the cake from hell: Black Forest Torte. Chocolate Genoise cake, Kirsch Chantilly and cherries.