28th April 2008…my son’s 5th birthday, and of course, an opportunity to do some more cooking, though this time more like good ole’ home baking. So, the birthday cake this year was a chocolate version of the classic “fraisier”.
All the usual stuff – sponge cake (square), crème patissière with butter added, butter softened (en pommade), strawberries, syrup (for soaking into the sponge cake – I did orange flower syrup, but whatever you like I guess…couldn’t really taste it anyway !!!).
The different stuff – raspberries (for in between the 2 sponge layers), dark chocolate (70% – grated into chips and sprinkled liberally on top of the raspberries), cocoa powder (for putting in the crème patissière and for mixing with icing sugar and then dusting on top of the finished fraisier).
So…..the end product ??!?
…..any problems ?? Well, since I dusted the cake with so much cocoa powder and icing sugar, the writing (it’s meant to say “Noé, Happy Birthday 5”) simply didn’t stay put, and thus had a tendancy to “slip”……but what the hell, I think that the end result is almost “arty”….anyway, my client was happy, which the important thing (and there’s none left as I write – 1 day later !!).
