Chestnut Bavarian w. Ginger Syrup

In cake on February 26, 2010 at 21:03

Week 1 | 2.18.2010

This and the next post (Orange Chocolate Ganache Tart) will be written retroactively, since the treats have already been produced – and hopefully enjoyed.

What a (first) week for trying my hand at a host of new techniques from top to bottom – Decorating the cake with cocoa ‘paint’, glazing it with ginger syrup gelatin, formulating some sort of Bavarian cream with an unknowingly pricey can of chestnut puree I’ve been eying for some time now. Now that the cakes have long since been eaten, I can confess that this is only my 2nd attempt at a layered Bavarian. No harm there. I was happy with the resultsĀ  – appearance and taste. I hope you are too.

Each of my productions are truly a week long affair – I’m still a student for the time being =) The planning begins on Saturday with the generation of an idea and the rest goes something like this…

Monday: make vanilla sponge

Tuesday: made pastry cream & ginger syrup

Wednesday: make Bavarian, fill cakes, chill

Thursday: decorate, glaze, set / cut cakes, package / deliver

And here you are… Enjoy!


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