If you noticed, I skipped posting anything about week 5. I’m more than half way through this quarter and have dealt with way more sugar, eggs and flour than I ever thought was possible. I am still having fun and learning a lot, but I’m reaaaally ready to move on to the savory side of things.
Week 6 was all about cakes and was actually one of my favorite weeks. We made tiramisu and strawberry bavarian cream cake. Both were equally time consuming but the end result goes to the top of the list for visual appeal. The tiramisu was ah-mazing. I’ve been pretty good about not eating too much of what I make but I wasn’t going to let that go without having a slice. I brought it into work and I think it was demolished by 9 a.m.
I have a few technical things to improve on when I make tiramisu again. My cakes weren’t completely soaked through with the coffee, which meant that there were some dry parts of the cake. The sponge cake on its own is pretty bland and flavorless, so it’s really important to make sure the cake is soaked all the way through. However, there was plenty of the mascarpone filling to make up for it.