We finished our first cake today – Chocolate mousse surrounding layers of: chocolate sponge; raspberry confit; crunchy feullitine layer; chocolate sponge; sweet pastry disc.
It was given a dark chocolate mirror glaze with a crunchy chocolate collar yesterday. No credit to us for the finishing touch today, though it was fascinating watching the water cutter do its magic on a sheet of chocolate, making the decorations. They were carefully sprayed and placed atop our masterpieces… Happily got a picture before transporting it home during which one side was damaged in the container. I’m positive it will still taste good!
The process of layering continued most of the day, with each cake getting layers added one at a time, into the freezer in between to make the joining easier. The need for good organizational skills was evident once more, though generally so many different varieties would not be simultaneously in production.
We mirror glazed the fingerlings with different coloured mirror glazes, and put them onto sweet pastry cutouts we had made yesterday.
The opera cake was assembled and remains to be glazed tomorrow – interesting to see such a different way of assembling.
And finally, we learned how to make more chocolate decorations, again of different colours, shapes and sizes, and will put the finishing touches on everything tomorrow for the buffet.
Stay tuned!