Sammy the Seal

Birthday cake: lime/cherry mousse cake

In delicious on Wednesday, 25 June, 2014 at 19:20

lime cherry mousse cake 1

This is make-up for an ugly birthday cake I made two years ago, with lime and blueberry.  I wanted to include similar flavors, but it is cherry season. Lemon olive oil chiffon cake base, topped with poached cherries, then covered in lime mousse (lime curd and whipped cream, slightly set with gelatin), cherry gelée, tempered dark chocolate plaques inscribed with tempered white chocolate, and “twin” cherries in the middle, with additional cherries (and whipped cream) propping up the plaques, and candied lime zest around the perimeter.

This one is less blinding, but is slightly out-of-focus.
lime cherry mousse cake 2

Or, in the dark.

lime cherry mousse cake 3

The sweet, sweet innards (utilization alert: I used the syrup the cherries poached in as the syrup for the gelée, so I hope it tasted of extra cherry):

lime cherry mousse cake 4

Clearly I was going for a striped effect around the cake, and I wanted more stripes, closer together, but it’s hard to get zest straight (or to hold well).

lime cherry mousse cake 5

It didn’t turn out too bad, though the process was painstaking enough that I decided to just space them out. Easily the most frustrating part of the whole endeavor. I was mostly satisfied with my ambition, so, unlike usual, I didn’t beat myself up too much about it.

Overall, quite proud. Birthday, so obviously I wanted to make the effort worth it. I would’ve liked to try some, but it wasn’t for me. Although, I do have all the components to make more, if I want to sample for myself. In other Saturday news, I successfully, quickly (first try!), parallel parked someone else’s car. (I’m sure if we were driving my behemoth, it likely doesn’t work out.)

parallel parking 1

Impeccable curb-spacing. It was a good day!

parallel parking 2

THE final exam

In delicious, You're a kitty! on Wednesday, 7 May, 2014 at 21:47

exam gateau 1

I forgot about this, my capstone exam over four weeks ago. B+ on the practical,written bumped it up to an A- though. I was hoping for a B- on the practical, so a mildly nice surprise. Cardamom genoise, filled with lemon curd and lemon-zested italian meringue buttercream. The filigree was slightly out of temper, at least my curls were good. The ganache for the rosettes (not the pour) was slightly broken, damn it.

exam desserts 1

Ginger bavarian with lemon gêlée, ginger was weak though, boo hoo. There was supposed to be a raspberry underneath the gêlée but due to a misunderstanding, my chef didn’t have them that day. So I thought I’d use them as a garnish, but he forgot them the second day. Not blaming, just explaining why it looks so plain. The red was supposed to make it pop a little. It doesn’t look as bad as I thought, for something with color. The crème brulée had a soupçon of both ginger and cardamom. Unfortunately I had to rush to get everything done on time, so that last couple weren’t burned so well. Oh, and the lemon zest kitty tuile. Which fell over. Nice job distributing the caramel sauce, eh?

exam desserts 2

That’s better, slightly. Hide it….

exam croissants

And croissants. No cross-section, I forgot to get one. Not so thrilling to look at. Yes, that’s how they look. They were arranged more nicely, but I didn’t get to photograph before they were disassembled (for grading).

The model for the tuiles:

tuile model 1

If she were really the model, the tuiles would been fatter. But then they would’ve dwarfed the dessert. The inspiration, anyway.

tuile model 3

One last time:

exam gateau 2

Fun time, school, but exhausting. At least now I’m getting paid, rather than paying, to wake up early.

Honey dough wine press

In delicious on Tuesday, 18 March, 2014 at 21:40

honey dough wine press 1

Speaking of belated pieces, this was a showpiece at a fundraising event here on campus in January. Honey dough is just a type of gingerbread, but it sounds a little nicer, and less familiar, than gingerbread.  I did everything but the bread, which the bread quarter students did, of course.

honey dough wine press 2

honey dough wine press 3

I wish I had gotten photos against a more picturesque backdrop than the lab, but it got moved around a lot. After I finished constructing the piece, it was spray-painted (unpainted piece is at the end), then filled with bread products, neither of which I was there for. This was the only time I saw it after I built it and before it got carted off to be displayed at the fancy dinner.

honey dough wine press 4

This high-angle photo is the best I could get, as far as photogenic quality. Slightly better than the hard edges and fluorescent lighting of the lab. Plus the leaves, which were made out of I-don’t-know-what by not-me look cute.

I didn’t know they were going to paint it, I thought it looked nice and rustic as it was. Though probably too plain for a ritzy banquet.

honey dough wine press 5

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