I know I'm a terrible person.

I'm sorry!!! I know I have taken yet another 2 weeks to post anything. This session is hard and I'm working on being a superstar. It's taking all of my energy and there hasn't been anything left at the end of day in my brain to remind me to bring my camera home. But I have been remembering to take pictures, so I will do my best to update everything as quickly as possible. Exams start on Monday and I need to study.

So here is the Bavarois. It's one high sheen cake, no? That little blip you see in the middle of my perfect glazing is where the chef put his finger. You see, as in life, the inside just isn't as pretty as the outside of this baby. My third and top layer of mousse was a little domed and wouldn't spread out because the cake was too cold and so it set rather quickly. As a result I had glaze on top of that that was thin in the middle and thick around the edge. The chef needed to check that I wasn't lying by sticking his finger into the middle apparently. White chocolate, milk and dark mousses layered. Not shabby. A little "wooby wooby wooby" gelatinous for my refined tastes, but not too shabby.

Here's a shot of the small one from the side so you can get an idea of what the inside of the big one looked like.