Hello again everyone!

.

.

Last week I went to my cooking school to learn how to make a roll cake
. 

To be honest, this is one the most expensive trip I ever make just to go to this course. I have to take a train from bandung(since I’m already in Bandung preparing for my major orientation) and also have to miss my first orientation's interaction because my medical checkup after this course). I'm pretty much upset but still trying to be positive and spend the day playing with my precious daschund, eat cakes, watch some korean drama, and of course finished my major orientation's homeworks.

I was actually expecting a croissant course but turns out the chef set up another roll cakes class for me. I don't complain much because I failed one time making this alone at home HAHA and the thought of being a professional cake-maker someday but can't make the dreaded roll cake scares the hell out of me. So why not for another roll cake class.

Due to the copyright issues, I can't share with you the recipe, but it's a very basic one: eggs,sugar,flour,and etc. For some of you out there who curious enough on how to make this cake perfect, I can share with you some crucial point that I know about:

1. SEPARATE THE EGGS !!

you cannot make a sponge or shouffle cake without separating the eggs and make a meringue from the white one. Also don't forget, your meringue have to on the hard-peak stage or else it won't hold to structure. For the yellow one, you also have to mix that up with sugar till it get on the ribbon-like stage.

2. DONT OVERMIX IT

The last thing you need to take care ia about mixing your fragile butter. If it is starting to get more liquid-like. you might need to discard your batter and make a new one again.
.

.
Yes, it's quite basic but so many people mess up with that two steps. I also did a lot of sponge cake sin with this two:")

The course takes about 1 hour.

Tadaaa

Here the famous one of the day: Cream Cheese Roll Cake

To be honest, I'm actually quite disappointed with the taste since the recipe told us to add a lemon juice. For me, the lemon juice quite destroying the mighty fine cheese taste. Lemon is quite a strong one and it's easy for lemon to overpowering anything else in a cake. That's why you can only add a little lemon. In the process, the chef’s assistant accidentally put a lemon juice to the batter and later again with the cream(according to the recipe you can only add the lemon juice to the cream). And also, the amount of the cream-cheese used to make this cake was very few compare to my own recipe.

So rather to call this a cream cheese roll cake, I like to call this a lemon roll cake. Sorry, but I have to be honest here.

After the class, there was left a little batter, so the assistant chef decide to make some little cookie-like cake. It's really cute and i decide to take it home to make something out of that. (The chef’s assistant looked really puzzled when I ask to pack all the over-left elements but I insist took it home and explained I have some ideas to make)

After arriving at home, I quickly made this simple cute cake:



I don't really recommend this for your tongue but it's really pretty for the eyes. Maybe in the future, when i have more times rather that reading theorem and solving a lot of calculus problems *crying* I could develop this into a more worthy-to-buy dessert especially for weddings! The thoughts of it just make me squeal in happiness.



This one above I named it pineapple heaven. This taste very fresh and one of the best I have made so far. The pineapple harmonize really well with the lemon cream. I really looking forward to explore this little one much more



The top of this cake is a benzene like one lol. I randomly make this probably because in my head I'm thinking about my orientation's homework: the namezene ( one of my senior told me that the name of namezene is probably inspired by benzene lol so chemist, right? )

I'm really happy with the results *yay*

Bye all! :)