Today marks the halfway point of this 5 week diploma class, very sad to know I only really have two weeks left before its back to real life. We spent the day finishing the mini cakes with multiple different techniques such as mirror glaze, cocoa butter spray, and chocolate work. The two cakes that my team finished had a few issues as the chocolate work did not set as planned and the raspberry gel on top did not consistently work as the cake was not as flat as we would like. Sometimes things don’t always work out but thats why we take the class and learn for next time.
The other two groups finished their cakes as well with minimal issues, the flavorings were very interesting. We got to taste all of the different desserts, I was a fan of the matcha peach and the lychee insert. Some of the flavors were a bit too much or not enough, however this exercise was not about the taste.
I think that this was my least favorite lesson so far due to the large amounts of soft jelly and mousse consistency’s, as well as the inconsistency’s of molds leveling. Of course with that I hope to try to make them in my own flavors once I get home to try the techniques and get better at petite gateaux’s. Tomorrow we move on to entremets which are similar to petite gateaux’s but have a lot more layers.
May have had some issues but they look amazing and I wouldn’t have known.