A Delightful Little Charlotte

For those of you who tuned in to see the Miror cake from yesterday, I hate to disappoint you but it remains in the freezer at school. I remade the cake today without too many issues (yes, there were a couple, again...) but it needs to set up before it can be glazed. Tomorrow I promise there will be a beautiful Strawberry Miror photo on this blog and in Collin Murray's belly. Promise.

On for the rest of the day. We made a dessert called a Charlotte today and it was a rather complex and time consuming cake. Traditionally found in France, Charlottes are usually made using lady fingers, a Bavarian cream filling and a topping of whipped cream. In the United States, Charlottes are often made with sponge cake and a whipped cream topping -- whatever the case, they are labor-intensive and not for the faint of heart. To make them we first made the cake base and lady fingers using a biscuit batter. Biscuit, pronounced BIS-KWEE, is a cake batter made from whipped egg whites that are folded into whipped egg yolks and finished with a quick fold of flour. We piped the batter into lady finger shapes and the cake base and then baked them till firm in the oven. We made a chocolate mousse that should have been easy to make but was actually ridiculously hard -- trust me, you don't want to know the chocolate mousse drama -- and then we made whipped cream for the top of the Charlotte. When all was said and done and the Charlottes were dressed with their little ribbons, they looked darn adorable but I must admit that they were a bit of a pickle to make.