A Not Just Cakes Day

On the third day of class, besides Chef Tim's sanitation class with his awesome sense of humor, genoise cake had a new twist to it: chocolate. The fragrance of cocoa reminds me of externing at The French Laundry, plating chocolate trays in a small room that filled with the smell of Valrhona dark chocolate. Then there was the white cake; a simple recipe that's great for a basic layered cake. What is interesting to me was the make up of this particular recipe. It is a high ratio cake without using any kind of fake fat, such as shortening, liquid shortening (fluid flex), or other hydrogenated fat. Thanks to Chef Cynthia for finding this amazing recipe as I am not a fan of anything that last Forever, if you know what I mean...

Between baking cakes, Chef did demos on creme brulee and creme anglaise. Both crazily full of fat, or should I say, happiness? Too bad I don't have an ice cream machine, because homemade ice cream is really that much better!