Michelle and Frank were the Chef this week. This week’s production was layered cakes. The desserts were Opera cake, Gateau Mascotte cake, and Gateau Framboise. Opera cake is made up with layers composed of biscuit jaconde, heavy gnache, sweet chocolate, and mocha buttercream. Gateau Mascotte and Gateau Framboise both has separated egg foam sponge cakes, but Mascotte has praline French buttercream, Kirsch syrup soak, and almonds. Framboise has raspberry French buttercream, apricot jam, and bread crumbs. Samael, the stewart of the day prepared the cherry sauce, Chantilly cream, and mint for tipping garnish at the end. The trigger ingredients included dairy, cherries, nuts (almonds & hazelnuts), Kirsch, raspberries, and framboise.

It was a tough day for our class. The mise en place was piece of cake but the process and the procedures of making all the cakes were lot to take in. Each team had many steps that needed to be taken care of that time went out a bit at the end.

Getting out the desserts out to the dining room was bit rushed due to delay of cake productions and plating ideas. However, with the help of Samael, our stewart, we were able to get it through on time with great team work.

Raspberry couli that the chefs made helped greatly for plating the opera cakes. Professor Warner’s suggestion of raspberry couli was a brilliant idea.

Michelle and Frank helped with dishes during the production due to heavy usage of tools. Later for end cake productions, our whole class was there to help each other out to accomplish the service. Though we had lot to cover that day and we thought that we were going to run out of time, somehow with our teamwork, we made it. Teamwork is key to success.

Opera team pealing the parchment paper from biscuit jaconde.

Opera team layering the Opera cake with mocha buttercream.

Professor showing the class how to make the base of the opera cake with chocolate.

Professor showing the class how to layer the gateau framboise cake.

Finished Gateau Mascotte cake with cherry on top