Sophie's Pi

FINALLY. CAKE WEEK. You would have thought that cake week would be pretty early on, but apparently not. I suppose it makes sense that on a patisserie course we focus on pastry first, but still. Cake is pretty important. In the grand scheme of life at least.

We started the week with a lecture all about dairy products which was not bad at all. We had Chef Matthew who is just great, and really tries to make our lectures fun for us which I appreciate. We got to make our own butter by shaking up jars of double cream and then eat it on bread and have clotted cream on scones. It was pretty great as lectures go.

Moving on to the exciting part of the week, the actual baking. On Thursday we made a marble loaf cake and madeleines. I’m not sure why, but I found the practical went immensely smoothly and I just had fun doing it. Often there is a little sense of panic that I might be doing something wrong or not fast enough, but cake is my home ground. I have no worries when it comes to cake. Bring it on.

Both my marble cake and madeleines were pretty tasty and didn’t last too long!

On Friday we made genoise sponge. Thursday’s high didn’t quite carry over, but it was still ok really. Genoise sponges don’t have any raising agent, and so all the rise comes from beating the eggs, which is a bit of a work out. Who needs arm day at the gym?

While my chocolate piping obviously needs work (my piping bag fell apart a bit towards the end, not ideal) I’m pretty happy with how my cake turned out. I had good reviews from my friend Jacob, who I gave it to to share with his family. I already had so much cake at home, I really didn’t feel the need for more. Especially not one with raspberry jam in.. Not a big raspberry fan.

All in all though, I think this week went pretty well! Bring on more cakes please.

P.S. I REMEMBERED TO ACTUALLY TAKE PICTURES THIS WEEK AND I AM VERY PROUD OF MYSELF.