Chocolate Financier & some Flooding Work

As many of you know from my last blog post, I am quite behind with my posts but I'm getting there, slowly but surely! This is a practical we did two weeks ago I think.

So firstly, you must be wondering what on earth is a Financier. I found a some info on Wikipedia which explains it perfectly.
"A financier is a small French cake. The financier is light and moist, similar to sponge cake and usually contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette  (brown butter).Other ingredients include egg whites, flour, and powdered sugar. Financiers are baked in shaped molds, usually small rectangular loaves similar in size to petit fours.

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris Stock Exchange."

Financier pans are traditionally rectangular, but other shapes are not uncommon." 

Our Financiers looked like cupcakes haha. However it had a really deep chocolate taste that I didn't like much (it had dark chocolate AND cocoa powder in the mixture :| ) so that was a bit too chocolatey for me. We then had to make some buttercream & pipe it on the top BUT only a lil amount as the sugar work which goes ON TOP of the buttercream supposed to be the focal point.

In my personal opinion, I found the buttercream too sweet to be going on a cake that was already so chocolatey and ... I mean it just wasn't the right combo for me. I would like to whip some cream and pipe whipped cream on top so that the rich chocolate taste gets toned down a bit. Also, I would like to pipe a lot more of the buttercream/whipped cream on top to make it look prettier.

We did some sugar work our goal was to get a round ball kind of piece which wasn't that easy to achieve.

We also did some flooding work on biscuits. Flooding is basically covering & decorating a biscuit with royal icing. You can also just write on the biscuit etc.

Tomorrow night there will be a blog post about the Gingerbread houses we made last week! So hope to see you tomorrow! Enjoy the pictures!

Until next time (Tomorrow), keep your life frosted! <3