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THIS past Friday, we used the other half of our high ratio pound cake, made Bavarian Creme (YUM!) and the molded the latter, embedding the cake in the bottom – then a mirror glaze with food coloring – mine was a little thick and I chose a more difficult shape to cover, but it all tastes better than it looks (and doesn’t look THAT bad! LOL.) then a garnish of almond tulles (pronounce TWEELS) – tho without the almonds, I’m sad to say – in stencils no less (a challenge) – but the really difficult part was curving them around something within 60 secs of removing them from the oven (even more challenging when someone swiped my rolling pin as I walked BACK from the oven and I had to get another) – my curves were not as I’d have liked 🙂
the rainbow presentation of the entire class…
my plate for grading
my tuiles (VERY fragile) and my take-home box – leftover Bavarian cream and cake!
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