Lesson 2: Genoa almond cake with mascorpone cheese and exotic fruit cocktail & Dacquoise with white chocolate cream

Wooaahh! what a long day i had today, first was bistro from 10-230pm than i had class from 330pm-830pm its supposed to be till 930pm but none of us wanted a break so we cld finish early. Bistro was slightly better today coz yday i felt so lost and dunno wat to do PLUS its my first time serving to a guest, so i felt a bit awkward.

So today we had to make 2 types of cake; one is like an almond pound cake and the other one is a white chocolate cream with raspberry jelly.

Chef said my presentation is good and taste is also good. Chocolate decorations is nice and has movement, but cld hv place more ard the sides of the cake...like marquise cake.

Here is my 2 cakes:




Dacquoise with white chocolate cream and raspberry jellee


Plated.


Genoa with mascaporne cheese and exotic fruits