Another ice cream based cake, this time with crisp meringue layers sandwiching layers of rich vanilla ice cream and wonderfully tart raspberry sorbet. The cake is then covered in whipped cream and decorated with meringue fingers. Apologies for the poor pictures, I had to get someone else to photograph my cake cuz my phone died. No chef’s pics either. Also wasn’t able to get a cross section pic of the bombe alaska but I did remember with this one. I was very pleased with myself because I was able to work fast enough with my ice cream and sorbet to make neat clean layers. I was also one of the few in class not to break any meringue at all! WIN!!

We also made a Gateau Brasilia. Not ice cream related at all. Its actually a cake from superior that they sprung on us to give us practice with Joconde Biscuit and making straight layers and edges for our assessment. I got a photograph of the chef’s work but forgot to photograph mine. But it looks just like the chef’s!! :D