chef demo-ing 

yummy, sponge cake with layers of italian buttercream, praline and chocolate flavoured, and layered with Japonaise (something like Dacquoise), which gave the cake an extra boost of texture.

Anyway, we made 4 Genoise Sponges, and made 2 cakes (because of time constrain) from 2 sponges (sliced into 3 layers) and layered top-bottom with Japonaise. Mmm Mmm

We made some tempered chocolate displays for the cake as well, I made some royal icing as it was quicker than tempering chocolate, and less messy

For the Italian Butter Cream, we had to make sugar syrup till 116 C (see Soft Ball) And then pour into the whisking meringue, then add in a HUGE AMOUNT of butter to it (tahts why we call it BUTTERcream in the first place). The thermometer belongs to the chef, who’s a British, and this thing here is bought in Britain as well, I thought it looks really nice (the thermometer i mean).. hehe

First cake was a Praline flavoured Butter Cream with Vanilla Sponge and Japonaise. With some dragonfly chocolates. It’s not neat at all. I need to get some dummy cakes to practice!! Is there dummy ‘buttercream’ as well ?

And yes, finally I could get the dragonfly right..

Uh, as you can see, the sponge cake’s size was smaller than the Japonaise, thus the EXTRA oomph of buttercream at the sponge layers.. Heck.. Should have cut the Japonaise smaller. Anyway, the cake was nice, I like the texture alot! EXCEPT that the Praline butter cream was uber-sweet. Well, my housemates said that it was ok.. But me and my classmates and some of my friends find it too sweet as well. But the structure of the whole cake was good, as in, it didnt drop and came out or deconstructed. I remember when I used to make cakes, when I cut, something would splat out, cream or the fillings.. Either..

chocolate flavoured butter cream with chocolate sponge and Japonaise and Royal Icing decorations.

For this one, the buttercream was slightly neater than the praline-vanilla one, cause we melted the buttercream and pour over the cake and just smooth it out with a palate knife (quickly as well) I didnt have anymore chocolate decorations, so, made some Royal Icing with egg whites and icing sugar..

crap crap crap..Shouldnt they have a class for us to practice decoration or something ?? Like, we have dummy cakes and buttercream prepared. We just have to make full use of our palate knife.. I mean, if the cake tasted good, and the appearance is not appealing, no one would buy also right ??

Ok, a much better view of the layers, the colour diff I guess. This one was Ok, not as sweet as the Praline one, as we just mixed in melted chocolates, whereas Praline mixture has hazelnut and SUGAR in it. Once again, I love the texture of these 2 cakes

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