The Blood Clot Cake

Am I wrong? Does it not look like someone bled on this cake? It's a Miroir au Cassis: miroir because you make it shiny with the glaze, and cassis because the mousse is blackcurrant and there are blackcurrants inside. Meh. Better than buttercream, but I still don't dig the mousse that much. The lemon one he made in demo was WAY better...why don't the French like sour things? Sour is so good!

Anyway, long story behind today...I was a pastry NINJA today. I worked so fast that my cake went into the freezer 20 minutes before everyone else's...and then for some random reason the chefs would NOT let me take it out...they said it had to set more. Of course, after 45 minutes of mine being in the freezer, and 20 minutes of everyone else's theirs must have been set after ALL that time, and so we were allowed to open the freezer...and then I served 1 minute late because of the chaos. I would have had 20 extra minutes to get my cake done if not for that. There was smoke coming out of my ears by the time I got to present my cake. What do I hear from the chef? "(whistle) good mark today. Best piping in the class. I have nothing else to say about this cake." Then he tells me I need to organize better to finish on time. Could have throttled him. Pastry ninja. That's what I was, and was foiled at the end by the Purple Pie Man.

Whatevs. Best piping in the class. I'll take it as a compliment, I guess...though after looking at some of the other piping I don't know if it was...