![Picture](/uploads/1/6/4/6/16460548/9300573.jpg)
Production:
First half of final practical -- White Chocolate Mousse Cake with Raspberry
TIMELINE:
Prepare Pate a Decor-paste and Biscuit Jaconde for cake wall
Prepare Raspberry Insert and Raspberry Gelee
Prepare Emmanual Sponge
Wrap components to freeze
Organize coolers and freezer for remaining cakes to finish; clean
PREP LIST:
Eggs
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Powder Sugar
Heavy Cream
Almond Flour
Raspberries
Pistachios
Gelatin Sheets
Food colorant
RECIPES:
Biscuit Jaconde
Pate a Decor-paste
Emmanual Sponge
Raspberry Insert
Raspberry Gelee
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Cake molds
Small sauce pot
Stand mixer
Piping bag and tips
Acetate
SUMMARY: of what I learned during this period:
We began our final practical by preparing most of the components of the White Chocolate Mousse Cake with Raspberries. This was not as overwhelming as most of us assumed it would be as we have done all of these steps before in our previous eight week of class. We were able to finish in a timely manner and I definitely felt confident that the torte would turn out well.
First half of final practical -- White Chocolate Mousse Cake with Raspberry
TIMELINE:
Prepare Pate a Decor-paste and Biscuit Jaconde for cake wall
Prepare Raspberry Insert and Raspberry Gelee
Prepare Emmanual Sponge
Wrap components to freeze
Organize coolers and freezer for remaining cakes to finish; clean
PREP LIST:
Eggs
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Powder Sugar
Heavy Cream
Almond Flour
Raspberries
Pistachios
Gelatin Sheets
Food colorant
RECIPES:
Biscuit Jaconde
Pate a Decor-paste
Emmanual Sponge
Raspberry Insert
Raspberry Gelee
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Cake molds
Small sauce pot
Stand mixer
Piping bag and tips
Acetate
SUMMARY: of what I learned during this period:
We began our final practical by preparing most of the components of the White Chocolate Mousse Cake with Raspberries. This was not as overwhelming as most of us assumed it would be as we have done all of these steps before in our previous eight week of class. We were able to finish in a timely manner and I definitely felt confident that the torte would turn out well.