Fraisier

Today was a long long day. We had a workshop at 8:15 am that we thought was going to be on tempering chocolate...unfortunately it was on piping chocolate. Again. We had a workshop on that in basic and I bought a 5kg. bag of chocolate chips that I've melted down over the past three months to practice at home too. So it was a long, boring two hours.

HOWEVER, I know I am not perfect so it was good to get more practice. As you can see, writing Fraisier (the name of this lovely pink number to the right) 100 times this morning paid off as my cake was BEEYOOTIFUL when we finally got to

the practical this afternoon. Only thing was that I put too much mousseline cream inside (pastry cream + butter) and so it wasn't flat...there was a slight dome. But my piping was mighty nice, if I do say so myself.

So it's another dry sponge cake (I ate a piece of the scraps and almost choked to death on the 'polly-wanna-cracker' crumbs) and it's imbibed with kirsch syrup (of course, and I way overdid it after my near death experience trying to swallow the scraps) and then strawberries and mousseline cream. On top is a big old disc of pink marzipan. Random? Perhaps, but we've all come to expect the weirdest combos from the French, haven't we?

I posted a couple of pics because it's just a nice looking cake. I even posted a closeup so you can see how exact and regular and beautiful my piping is.