Aw Honey Honey

In our binders for school we have all the recipes we will ever need labeled and neatly organized. In my opinion, the names of the classes never reflect what we're really creating. Tuesdays class was called "Custards & Bavarians" and while I was picturing a slab of custard on a plate, our finished products were delicious cakes with intricate details.

Presidents Cake

Inside the cake are layers of chocolate mousse and raspberry mouse with layers of ladyfingers, apricot glaze and a lot more chocolate. To decorate, we topped this cake off with simple melted chocolate. 

The mixture of rich chocolate and raspberries would satisfy any sweet tooth. 

Next, the cake everyone was buzzing about (Ha!) 

The Beehive Cake

This cake was based on two key components -- Lemon & Honey. 

It was layered on the inside with lemon mousse, lemon chibouste, honey mousse and lemon hazelnut dacquoise. The outsides of the cake were pure mousse just left to settle in the freezer. The amount of softness and rich mousse flavors made this cake easy to eat and plenty moist. The best part about making this -- decorating. Due to its honey theme, we put a beehive on top with some italian meringue which we blowtorched. Next we made bees out of almond paste and almond slices for wings. And for the honey-comb effect on the outer ring we poured melted chocolate into some bubblewrap and let it sit in the freezer for 20 minutes. 

The third and final cake was a Brazilian. 

This was my absolute favorite due to the combination of white chocolate mousse and coffee bavarian. I am a HUGE white chocolate fan and definitely put a generous amount in the mousse. This was topped off with a coffee glaze and some walnuts. An extremely simple decorative outside.

Not quite sure why it's called a Brazilian .... Brazilian nuts? Brazilian coffee? Oh well, Go Brazil!