For our practical on filled cakes we had three hours to prepare the fillings and icings for chocolate forest cake and buttercream cake, as well as assemble the cakes. Pictured below is my black forest cake. It turned out okay, and tasted great…I just could have had iced the edges a slight bit more straight, and applied the chocolate shavings on the sides more evenly.
Here is my buttercream cake. The top layer is a bit thicker than the bottom two, and my piped border could have been a bit more consistent, but besides that I was proud of my performance. I definitely need more practice on icing cakes though!
We also had to make anglaise sauce, which is a vanilla sauce that can be used as the base to make ice-cream. Anglaise is made out of egg yolks, sugar, cream, and a vanilla bean. The cream is heated with the vanilla bean, until it boils. The eggs are then tempered in the hot cream, and returned to the stove. The sauce is cooked until it reaches Nappe. Nappe is 180 degrees, or in more simple terms it is until the sauce coats the back of a wooden spoon.
Here is my buttercream cake. The top layer is a bit thicker than the bottom two, and my piped border could have been a bit more consistent, but besides that I was proud of my performance. I definitely need more practice on icing cakes though!
We also had to make anglaise sauce, which is a vanilla sauce that can be used as the base to make ice-cream. Anglaise is made out of egg yolks, sugar, cream, and a vanilla bean. The cream is heated with the vanilla bean, until it boils. The eggs are then tempered in the hot cream, and returned to the stove. The sauce is cooked until it reaches Nappe. Nappe is 180 degrees, or in more simple terms it is until the sauce coats the back of a wooden spoon. 
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