European Cakes and Tortes

The first Baking and Pastry class I took was European Cakes and Tortes.  This class focused on the traditional cakes from across Europe   These aren't like the light, fluffy and highly processed cakes in the US; European cakes are much denser and dryer, and they counter-act this by using soakers on the cakes to make them more moist in most cases.  This was a five week course and below are photos.

Sacher Torte

Chocolate Cake with French Buttercream

Charlotte Cake - Adrianna's

Layered Cake with Raspberry Insert
Outside layer is a striped sponge
Topped with Raspberry Gelee

Lemon Mousse Cake Side-Cut

Tempered Chocolate decoration on Mat finish

Chocolate Mousse Cake with Mat Finish
by spray-brush with chocolate mixture
Creme Brule Insert

Rubies Torte with tempered chocolate spikes

Rubies Torte Side View

Opera Torte
Final
Layers of Chocolate Sponge, Coffee Mousse and Raspberry Ganache
Tempered Chocolate Glaze over top