Week 8: Biscuit and Sponge Cakes

It's pronounced 'bisquee'. Learned that the hard way. I love making an ass out of myself before we've even begun the baking.

This class was the closet I've been to actual bakery production; we made about 10 batches of different cakes to use in various upcoming classes. For this class, we saved most of what we made, but did complete this one classic French cake: The Fraisier.

You start by lining a chilled cake ring with sliced strawberries:

Next you line the ring carefully with Kirsch (cherry liquor) Buttercream:

Then, there is a layer of White Genoise soaked with more kirsch:

Then more buttercream & berries:

And VOILA!

Overall,. not bad for a cake named after Kelsey Grammar ;-)