Cakes

We started our unit on Cakes today, which is also the the final unit in Level I Pastry (out of 3 levels in total).  Cakes 101 wasn't quite "101" at all.  90% of the class' Genoise, including mine, did not rise as much as they should have had. Cake decorating was just as difficult.  It's such a challenge to get the butter cream to smooth out perfectly.  I am going to check out some youtube videos on the subject this weekend.  So, here's my imperfect cake... and have a great weekend!

Genoise with Buttercream