Art & Science of Cake Baking - Stage 3

In stage 3 of cake making, we delve deeper into more areas in the presentation and taste of cakes.

Lesson 1
Bavarian cream:  Definition and what is the basis of the cream? What is the difference between Bavarian and mousse as a filling for cakes?  Techniques in making the Bavarian
Espresso Magic
A lovely coffee Bavarian filling sprinkled with toasted almonds is sandwiched between layers of soft sponge and decorated in an eye catching deco.
Durian Mousse Mini Cake
Assembled attractively into domes, these are delightful to behold and delicious to eat and intoxicatingly fragrant

Lesson 2
Lemon Roulade
A tangy and refreshing roll (free of emulsifier, hot milk sponge method, a method not covered in the earlier courses) with an interesting, satin lemony finish. The filling is made from scratch from fresh lemon.  A great cake that is not too sweet.
Swiss Chocolate almond globe
Learn how to use up excess egg whites and churn out this interesting item which has a rich chocolate filling sandwiched in between.

Lesson 3
Egyptian pyramid: Dream up images of exotic Arabian nights and you will understand why this cake is such a delight to eat and behold!  Learn the techniques of making Jaconde sponge and making your own personalized stencils to create your own special designs for your cake!
Baked American Cheese Cake:
This is a most satisfying cheesecake …dense and rich. And will please cheesecake lovers.

Lesson 4
Rich chocolate Mousse cake
Deep, dark and sensuous…..learn the techniques of making this perennial favourite and how to handle couverture chocolate and incorporate it into the filling
Chocolate Mint Marvel
Learn to steep mint leaves to get an authentic mint flavour that is refreshing.
And learn to make an attractive chocolate red and white ladybird beetle to decorat