Vanilla Swiss-Roll, Carrot Cupcakes & Orange and Almond Cake

Today's practical is a mouthful - as you can see by the heading of this post. Reason being is campus was cancelled yesterday (due to some reasons I still don't know about) so we had to get 2 slots of practicals done today in one slot.

The class worked as a big group preparing the Orange & Almond cake & the Carrot Cupcakes whilst we all, in groups of two had to make a Swiss-Roll .. It was the first time I was going to be making a Swiss-Roll so I was excited. Now when I think about it, I actually think I did most of the Swiss-Roll preparation on my own, except the part where I told Terene to spread some Chantilly Cream on the Swiss-Roll so that I could take a picture .. LOL shame, she didn't even say much. Just let me do my own thing. [Thanks Terene :)]

Ya so, the Swiss-Roll was a hit! It didn't crack so we were overjoyed. The Vanilla Chantilly cream that we made as the filling instead of the Bavarian filling that we were supposed to make was a DOUBLE hit. I have never tasted anything better than Vanilla Chantilly cream, I am definitely going to use it in a lot of ways in the future of me being a Pastry Chef. Our Swiss-Roll looked stunning at the end too, with some icing sugar dusted on top & some edible flowers placed on the side to add some colour. & tadaaa. A proud moment was born. In actual fact, my mum has told me now that on Saturday she wants me to bake another Swiss-Roll because it was, I quote her words "..tooo tasty!" 

The Carrot Cupcakes looked too beautiful. They were topped off with some Cream Cheese icing. 

We made the Orange & Almond Cake & shew, was that cake moist or what? We were supposed to pipe some Cream Cheese icing on the cake but we were exhausted & really wanted to go home, so I just spooned the icing on the cake & spread it out. I then took some whole almonds & gave it a rough chop & sprinkled that on top of the cake along with a few whole almonds scattered around. I wanted to give the cake a natural, simple look that still looked well presented but proved to you that 'Less is MORE!'

So I have pictures down below for you to see. Hope you enjoy the 'view' ..

Carrot Cupcakes with some Cream Cheese Frosting & a Chocolate Sauce Drizzle.

One of the happiest moments of my life - IT DID NOT CRACK. Lol I think that's the only worry of every first timer Swiss-Roll maker.

After the Swiss-Roll was left to cool down (Picture above this one) we unrolled it & spread Vanilla Chantilly cream on it .. I just can't get over this cream. Honestly it's superfantabulisticexyaladocious! (Mind the spelling)

We re-rolled the Swiss-Roll after filling it with Vanilla Chantilly Cream & then finished it off by dusting some Icing Sugar on top. When the Swiss-Roll just got out the oven, it was placed on a sheet of waxed paper that had Castor Sugar sprinkled all over it so that also added the right amount of sweetness you want to get from the actual Swiss-Roll Cake.

& we are done! Tadaaa! Just placed some edible flowers around the Swiss-Roll to add some colour.

The texture was AMAZING & the overall sweetness was PERFECT. 

The Orange & Almond Cake. I'm not a fan of Orange in cakes as well as Carrots etc that's why this cake & the carrot cupcakes won't be on my favourite list. Fruits and cakes, for me, just don't go together. In order to try and forget the fact that this IS an ORANGE & Almond cake, I just decorated it with Almonds. NO slices of orange or anything to do with orange, thank you very much. But it does look pretty, right ... 

....right. It's pretty.

Until next time, keep your life frosted! <3