More Bakin' Cakes

This week we made two cakes, which were multi-step processes that took all week. The first was a Chocolate Moussecake (pictured above). In the preparation of this cake we learned how to make a proper mousse, how to make that cool chocolate cuff, how to make chocolate decorations and what a raspberry fool is--and it is not someone who really likes raspberries!


We built the cake in a ring mold and started with a thin layer of hazelnut sponge cake and filled the remainder of mousse, adding some frozen raspberries. The cake was then cooled and allowed to set over night, unmolded and frosted with the raspberry fool, which is actually just raspberry flavored whipped cream. We then made the chocolate decorations and cuff, which made it call "eat me, I'm yummy!" And it was!


The second cake of the week was called a Zugerkirschtorte --you guessed it, it's German. This was an introduction to baked meringue, layered cakes and Swiss Buttercream. I found the lesson in Swiss Buttercream very informative! I didn't realize the type of buttercream is determined on the types of meringue used as its base. For a Swiss buttercream, a Swiss meringue is used, a warm meringue in which all ingredients are exposed to heat for a short amount of time, then the mixture is whipped into fluffy white peaks.

We made this cake using one layer of a nut meringue, called Japonaise, a layer of Kirsch (cherry brandy) flavored buttercream, vanilla sponge cake brushed with Kirsch syrup, Kirsch buttercream, Japonaise and more Kirsch buttercream as the frosting on the cake! The cake had a wonderful flavor, but the crunchy-ness of the meringue layers threw Terry off, and could be an unwelcome texture to some. The red on top are candied cherries, which let-on to the flavor.