Cakes and cakes and cakes and cakes!

Cakes started with some practice.  Here is plain genoise cake soaked with simple syrup, layered with raspberry jam, and iced with plain buttercream.   It’s okay.  A nice way to learn from my mistakes.

Now onto some good stuff.  From the top, Chocolate Ganache, Angel Food, Coffee Almond Dacquoise

 We are working on egg foam cakes, which are either whole egg or separated egg, and also meringue cakes, which are baked or dry.   Angel Food Cake (baked meringue) made from scratch is my new favorite, so long box cake!  It was the only box cake I would ever buy, but now I will wait until I have saved enough egg whites and make it fresh.  Way way way better and I never knew.  We’re gonna bring back angel food cake. AFC 4 Eva!

The Chocolate Ganache cake is triple chocolate and super chocolately but not overwhelming.   It was served for my friend Vicki’s birthday.  Happy Birthday Vicki!

The triple chocolate is chocolate genoise cake, light chocolate ganache and chocolate glaze.  The cake layers were punched with whiskey for fun. 

By the way, genoise is a whole egg foam cake.  We also broke out the Coffee Dacquoise cake for Vicki.  It’s five layers of dry almond-meringue with coffee buttercream.  This cake looks familiar doesn’t it.

Ooh la la!  Very rich, very sweet.  Only eat a little bit.

And now for something completely different, welcome back fruit!  Hello Russian Charlotte (Charlotte Russe) made of pear!

First we made the Lady Fingers (Biscuits a la Cuillere), a separated egg foam cake where the egg whites and egg yolks are mixed separately.    Then the filling, a Pear Bavarian which is like a silky mousse stiffened with a little gelatin.  We made a chocolate one back in Tarts & Cookies.   The pear dessert tastes light and refreshing, a welcome change from the recent repertoire.

I have leftover lady fingers.

Should I make Tiramisu?

It’s the right thing to do.