For this practical exam, we had to bake, ice & decorate a Genoise Sponge Cake. It could be a full, round cake or it could be one slice of the cake decorated around all three sides. I chose to do a slice as my cake baked into a lopsided shape so I preferred to create a slice due to height.
I needed height because I decided to do Ombre around the sides and then on top, flowers in different shades of pink so that it also had an Ombre look. I love pink so I stuck to pink.
We had to bake, cool & decorate in 4 hours (It was so hectic!) & this practical was to see how we work under pressure. I just had to keep going even though my plan just was not working out. I even cut myself with a bread knife (most painful & stupidest cut ever) so that slowed me down even more as the blooooood just wouldn't stop so I had to cover it (You know that finger glove thing you see Chefs wearing on TV whilst cooking or in a challenge when they get cut? Ya it took me about 5 minutes to sort myself out there) & just keep going even though it was BURNING.
Many things didn't work out as plan but I was 70% happy with the overall look. However, there is LOTS of space for improvement. Also, I was the last one in my class to finish. OOPS.
Hope you kind off like the pictures!
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| The Pink Ombre on the side. |
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| Flowers and dots on the top with glitter. I love sparkle. |
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| I made the flowers flow in a trail across the slice of cake and down the sides. My Lecturer, Chef Julia said it looked like how something would flow on a dress. |
Until next time, keep your life frosted! <3
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