Su hasn't been too successful in class this week.
We have been working on fragile, light batters and mousse desserts. And most of you know.. I'm not exactly the most demure or gentle of bakers.It isn't exactly impossible to handle all that soft touching and dainty controlled movements; but I must admit, it doesn't come naturally to me.
In the past, I've made sponge cakes, chiffon cakes, mousses and meringues; and most of the time, they'd work out fine. I've just never done so much fragile baking all in one day before!
My dear partner, Nikki and I have came up with several mishaps since the beginning of 'eggwhite-whipping-week' on Monday.
As your arms and mind tire, you begin to slack, stray and dream about other things. The lack of attention often ends up with us killing off all that precious air from our genoise sponge batter. We learn our lessons well. As punishment; we both slog through re-scaling recipes and making sponge batters over and over again to try to get things perfect.
Something different always seems to be the problem with our technique! I'm glad we're both here to learn. Failure ticks me off; but it teaches me so much along the way. Laughing about our ruined stacks of genoise sponge layers really does help us smile a little more. 30 eggs and a whole lot of frustration later; we finally came up with 2 frost-able layers of cake.
Here's a picture montage of Chef James frosting his perfectly beautiful buttercream and genoise sponge layers. It always looks too easy when he does it. It's very different when you're finally holding your own spatula on one hand, and your crummy looking cake on the other! .... and it's perfect! Almost looks like a concrete block from afar! It's so smooth! it's incredible.
Chef James seems to be getting cheekier everyday! It's been lots of fun in his classes. He still gives me the 'I-disapprove-face' sometimes though. It makes me nervous; I'm thinking he does it because he loves it when I have the 'Omg! What-did-I-do; i'm-sorry' reaction. *tsk tsk* It usually isn't anything. He just gets a laugh from it. *sigh* silly me.We then went about trying to replicate what he had accomplished in less than 20 minutes. It usually takes us awhile. Maggie and Nicole seem to be doing a great job here though. This probably is the first full buttercream cake for most of us in class. I got to say, rolled fondant which im used to is a whole lot simpler to get smooth!
He has probably iced at least 1000 cakes in his lifetime. I wouldn't dare post pictures of my own cake for all to compare! I did come up with fairly shameful results. :P
Here are yummy pie photos instead.
Nil's has given the many pies we've made the thumbs up! He's such a great sport to pose for my photos. I thought the pies were delicious too! My favorite would be the key lime.